Gratitude Migration 2016

Gratitude Migration 2016

The weekend of July 15, the Plant Candy team decided to do a few things we’ve never done before. First, we did a festival that was longer than one day- Gratitude Migration was a 3 days event. Second, we did a festival where we had to build a kitchen and a booth – like from scratch. Third, we did this all in 90 degrees plus weather and maximum humidity – while being aggressively feasted on by mosquitoes. (We so deserve some kind of award) With all of that, we still wouldn’t have changed our decision to participate in this exciting event. Now, I won’t say we’re lining up to do an outdoor festival in these conditions again anytime soon but no regards.

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The Gratitude Migrate community was very loving, welcoming and had as much fun with the Plant Candy team as we did with them. We served breakfast, lunch, dinner, and late night snacks for the Migraters and got a chance to meet some great vendors in the process as well. We decided to narrow our menu to the items that made the most sense for a party crowd living on the beach for a weekend. Here’s what we decided on:

Sloppy Joe Nacho Customer
Sloppy Joe Nachos with fresh Guacamole  (picture here is our first customer of the festival hold that dish)
Plant Candy Carrot Hot Dog
Carrot Hot Dog on a Whole Wheat Bun topped with Jalapenos & Pico De Gallo

 

 

 

 

 

 

 

Churros Waffle with Bananas Vegan
Churros Waffles topped with bananas 
Vegan Smores Waffle
Mini Smores Waffle

 

 

 

 

 

 

 

 

We also had lentil tacos and a lovely fire berry tea that we didn’t manage to capture. On the second night after service, we manage to sneak away to the beach and captures some of the fun. There was a number of DJ playing on different parts of the beach and some fire and dragon action going on. (Honestly, you’d have to be there to really experience it.) I wish we had more time to enjoy the festival as it looked like a great time.

Hello Beach Gratitude Migrate
       Migration beach at night
Migration 2016 Fire Party
Fire Party on the Beach

On the final day, we did a cooking demo on the main stage and showed Migraters how to make a tahini-based, vegan mayo and caesar dressing. (Recipe below) It was the same recipe used in the side of cole slaw and caesar salad we served with our carrot hot dog. What’s funny is the title of this festival is exactly what we got out of it “Gratitude”. Gratitude for our team, gratitude for our customers/ fans,gratitude for our gift, and gratitude for our vision.

There’s something about food and community that really makes everything make sense!  Thanks Migraters…until we meet again.

team migrate

Vegan Mayo

Ingredients

  • 1 cup Tahini (oil drained)
  • Zest from one lemon
  • Juice of one lemon
  • 2tbsp minced garlic
  • 1/2 cup of water
  • 1/2 cup of apple cider vinegar

 

Vegan Mayo

  1. Combine tahini, garlic, lemon zest and lemon in a bowl. Mix together
  2. Stir in water and lemon juice until creamy.
  3. When well combined, stir in apple cider vinegar. Final consistency will be creamy and a light tan color. Finish with a little salt & pepper to taste.

vegan cole slaw and carrot hot dog

Vegan Ceasar Dressing

Ingredients

  • Vegan Mayo
  • Juice of one lemon
  • 1/2 cup of Rice Wine Vinegar

Vegan Ceasar Dressing

  1. Add lemon juice and rice wine vinegar to vegan mayo mixture
  2. Whip until creamy and loose.

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