On Sat Sept 23, VRG’s Journal Senior Editor Rissa Miller did a presentation on pairing vegan foods with fancy teas. For the talk, Rissa collaborated with vegan tea sommelier Karen Donnelly of Greenhalgh Teas. Food samplings included Curry-Coconut Granola (paired with Assam tea), White Bean Salad Stuffed Tomatoes (paired with oolong tea), Cashew Sweet Cream with Fresh Fruit (paired with green jasmine tea), and Banana Bread Muffins (paired with vanilla rooibos tea). Karen instructed guests how to alternate tasting food bites with sips of tea to bring the flavors of both more to life. Rissa discussed plant foods, their preparation, ways to incorporate more of them into your daily life, and how to get the most depth and flavor out of them, as well as nutrition unique to plants.

The talk was sold out, with folks still attempting to grab a seat at the last minute. Guests received 4 issues of VRG’s Journal (a year’s worth!), as well as handouts on going vegan and Karen’s information on how to pair teas with foods. Also, the event proceeds were donated to Speranza Animal Rescue.

More info:

Greenhalgh Teas, 371 Glen Mills Rd, Thornton, PA 19373
PA Tea Festival, https://www.teafestpa.com/home