Join us as we observe Meatless Monday at Oakland’s finest Italian restaurant, Italian Colors When: Monday, October 15, 7 p.m. Where: Italian Colors, 2220 Mountain Blvd., Oakland Info:

Pepper steak without the steak

Food Day is a nationwide celebration and movement for healthy, affordable, and sustainable food. Please join us on October 24th to observe Food Day at Whole Foods Market Oakland Wellness Club, 230 Bay Pl., Oakland, CA. The Wellness Club is located inside Whole Foods Market, across from the bakery. Schedule of Events: 5:00-6:30-Vegucated Film Screening (in the lecture room) 6:30-7:00-Post-screening discussion with Wellness Club’s Health Educators and Oakland Veg (in the culinary room) 7:00-8:00-Cooking Class with Chef Alex Bury (in the culinary room) Space is limited. Please RSVP to or call 510.834.9800 ext. 290. More info:

This pepper steak recipe is a meat-free variation of a family favorite. It’s definitely not authentic (think Betty Crocker does Chinese), but it has a wonderful flavor that I still love today. Back then I used to ask my mother to make pepper steak—without the steak. These days I make my own version, using her recipe, with a few modifications. It’s fast, easy, and delicious and still one of my favorites.

The San Francisco World Vegetarian Festival will feature lectures and workshops, food samplings, raw and cooking demos, a children’s corner, a green film festival and more. When: Saturday and Sunday, October 6 & 7, 10 a.m. – 6 p.m. Where: San Francisco County Fair Building inside Golden Gate Park, entrance on 9th Ave. at Lincoln Way. Cost: $10: Free for children under 12, students with ID, & seniors over 65. Free for everyone to 10:30 a.m. both days. Info:


3 Tablespoons water
½ medium onion, sliced into rings then halved
1 clove garlic, finely minced
½-1 teaspoon grated gingerroot, optional
1 large green, yellow, or red bell pepper or 2 medium
1 jalapeno pepper, optional
1 can diced tomatoes
1 package gardein beefless tips
1 Tablespoon cornstarch
2 Tablespoons soy sauce (or tamari or Bragg’s if you prefer)


Add the water and onions to a frying pan and turn the burner on medium, steam the onions for about 3 minutes until they begin to turn translucent, add garlic, gingerroot and peppers and steam for an additional 2 minutes. Add the can of tomatoes, including the juice and let simmer for about 10 minutes. Add the beefless tips and cook until warmed, about 5 minutes. In a small bowl, combine cornstarch with the soy sauce and mix until there are no lumps. Add to the pan and mix in, stirring continuously until the sauce thickens. Serve over rice.

Do you have family recipes you’ve recreated in a vegan version? We’d love to hear about them.


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