Recipe for a fun 4th of July

Sand-n-Surf Vegan Food Party 2008

The Sand-n-Surf 4th of July VFP at Montara State Beach has been an annual event since 2002.

BAVeg friends & guests at Sand-n-Surf picnic, Montara State Beach
What better way to celebrate Independence Day than with a picnic at the beach.  We officially started at 1 pm (although some of us met earlier to setup).  It was a deceptively overcast at the beach.  The fog layer actually kept the heat in, giving us a muggy, sauna-like atmosphere, close to 80 degrees!  Thankfully, later in the afternoon a cool breeze developed, and kept us comfortable until the beach picnic ended after 5 pm.

There were approximately 40 folks in attendance. For those who arrived early, and tried to sample all the foods, it was a very full day and full belly.  Babies, toddlers, and “kids” of all ages attended, including Ravi and Cindy, owners of the beloved former Bay Leaf Cafe in Palo Alto, shown below with Cindy’s son.

Ravi, Cindy, Cindy's son

More photos from this year’s celebration and previous years are in the BAVeg Photo Gallery
Sand-n-Surf 2008 | earlier years – 2007 | 2005| 2004 | 2003 | 2002

Sadly there was no celebration in 2006 since Hwy 1 was closed between Pacifica and Montara.  But that’s not a problem now. So, who’s hosting the next Vegan Food Party on the coast, South Bay, North Bay, East Bay?  🙂

Chinese Noodle Salad

Due to popular request, we are sharing the recipe for the Chinese Noodle Salad created by Jennifer Raymond. More of her delicious recipes can be found in The Peaceful Palate.  FYI, what was brought to the VFP represents a recipe and a half (it was 12 cups of shredded cabbage)

1 medium head green cabbage, shredded (6-8 cups)
1/2 c slivered almonds, toasted
1/4 cup sesame seeds, toasted
3-4 green onions, thinly sliced -OR- 1/4 cup finely chopped red onion
1 pkg Ramen style soup
1 tbsp sesame oil
1/3 cup seasoned rice vinegar
2 tbsp turbinado sugar or other sweetener
1/2 tsp pepper

Chinese Noodle Salad
Place the shredded cabbage in a large salad bowl

Toast the almonds and sesame seeds by placing them in an ovenproof dish and baking at 350 degrees for 5-10 minutues, until lightly browned & fragrant.  Add to cabbage, along with the onions.

Coarsely crush the ramen noodles and add them to the salad, uncooked, along with the packet of seasoning mix

Mix the dressing ingredients together and pour over salad.  Let stand 30 minutes or more before serving.  The longer the salad stands, the softer the noodles become.

If you’d like to share your 4th of July recipe, please post them in the comment section 🙂

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