What’s Happening Today – Aug. 31, 2016

Today on DelmarvaLife:

Celebrate National Estuary Week and show your love for Maryland’s Coastal Bays with a photo entry in the Maryland Coastal Bays Program Best of the Bays Photo Contest! September 17th through 24th is National Estuaries Week, a terrific time of the year to spend time on your local bay to learn more about your estuaries. While you are there, take a photograph and enter Maryland Coastal Bays Program’s Best of the Bays Photo Contest. Send your best photo of Maryland’s Coastal Bays- Assawoman, Isle of Wight, Sinepuxent, Chincoteague, and Newport Bays, and St. Martin River – to mcbp@mdcoastalbays by Friday, September 9th, 2016 at 5:00 pm. Everyone who enters will receive a free Maryland Coastal Bays Program (MCBP) decal sticker. The top 7 entries will be posted on MCBP’s Facebook page during National Estuary Week and will receive t-shirts from MCBP. The best overall entry will be announced on Facebook Friday, September 23rd and will win a pre-owned canoe. Winners will be notified by September 17th via email. To enter, send your best photo of Maryland’s Coastal Bays to mcbp@mdcoastalbays.org. All entries must be in jpeg format.

Please include the following information:
· Photographer’s name, email and phone number
· Which bay was the photo taken in?

There’s a guy in Berlin making soap by hand and he’s starting to get a lot of attention for all the right reasons. Sean recently stopped by Uncle Jon’s Soap Shop to hear his story, and see for himself what goes into the soap-making process.

Not all outdoor furniture is designed to live outdoors forever. If you do not gather it up, clean it off, and store it away, it can fall apart pretty fast. Johnny Janosik World of Furniture is taking Delmarva’s love of the great outdoors to whole new level with their outdoor furniture collection.

Many times, when you hear the word “hospice,” a very grim picture comes to mind. But it doesn’t have to be that way. Maureen McNeill, director of development with Coastal Hospice and Palliative Care; and Vondi Hutt, director of clinical services, join us on the couches to tell us more about hospice care.

It’s no secret that when you hear the word “vegan,” many people turn their nose up at just the thought of eating food that does not use any trace of animal products. A common stereotype — vegan food can be bland. Yoga instructor and vegan Kelcie Mahr is here to prove that thought stereotype wrong. We’re making carrot dogs and chickpea tuna in the DelmarvaLife kitchen today.

Carrot Dogs
What you need:
2 large carrots, peeled, with the ends cut off (I cut mine to the size of the hot dog bun)
1/4 cup Bragg’s Liquid Aminos (you could also use soy sauce)
1/4 cup water
1 tablespoons of rice vinegar
1 tablespoons of sesame oil
1/2 tablespoons of apple cider vinegar
A dash of liquid smoke
1/2 teaspoon of minced garlic
1/4 tsp dried ginger
1/4 tsp black pepper
1/8 tsp granulated onion powder
olive oil cooking spray for frying
2 hot dog buns
desired hot dog toppings

1. Boil carrots for approximately 6 to 8 minutes, or until fork tender but not mushy. After removing the carrots from the boiling water, run them under cold water to stop the cooking process.
2. While the carrots are cooking, whisk together the Bragg’s, water, vinegars, sesame oil, liquid smoke, garlic, and seasonings.
3. Combine the carrots and the marinade in a zipper gallon-size bag (I actually used two in case of a leak), or in an air-tight container. Shake gently until the carrots are coated with the marinade. Place the carrots in the refrigerator for at least 24 hours.
4. To cook the carrots, spray a medium skillet with olive oil cooking spray. Turn the heat to medium and place the carrots and about 1/2 cup of the marinade into the skillet. Heat the carrots for approximately 8 to 10 minutes, or until warm.

Chickpea Tuna
What you need:
2 Cans of Garbanzo Beans
2 tablespoons of juice from the Garbanzo Beans
4 tablespoons of Just Mayo
1/3 cup of diced onions
1/3 cup of celery
2 tablespoons of relish
2-3 tablespoons of nutritional yeast
1-2 tablespoons of mustard (to your liking)
Salt and pepper to taste
Old Bay to taste
Drain beans set aside juice to use later. Finely chop beans in a chopper. Put in a large bowl and add all ingredients. Mix well and enjoy!
Serve on a sub roll, bread, romaine lettuce or with crackers. Top with lettuce or tomato if desired.

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