Stop eating eggs! For Little Miss Sunshine’s sake! »
Animals Australia has a funny campaign, "That ain’t no way to treat a lady" about egg-laying hens. It’s a cute little play on gender roles. You can see the commercials on the link above but I like this sweet video about Little Miss Sunshine! Look at her looking in the mirror! So silly! I love her!
So what do you say, omnis and vegetarians? Maybe a living being is more important than breakfast?
Put nutrition profiles head to head with Google search! »
Welcome to my new favorite thing!!! Google launched this food comparison search tool a few months ago and it’s so dang cool. I just read about it on NPR and I’m already obsessed. I thought all the vegans would be into this too because of course I immediately started comparing veg foods with omni foods. BEST GAME EVER.
BIG shout-out to kale for having that ill calcium content! I guess you can get calcium without torturing cows? If only we’d known this all along!
NYT Brings Us Vegan Stuffed Butternut Squash! »
My brother invited me over for dinner the other night and he had this great recipe for stuffed butternut squash from The New York Times he wanted to make as it looked yum and was already vegan! Yay NYT!
The filling is seasoned with wine and mushrooms which was great but I think the favorite addition was the seeds. The recipe has you save the seeds from the squash, cook them a bit, and then add fresh lemon zest and sage. They were awesome! I think we needed to cook the seeds longer as they weren’t quite toasted but it was still really good.
Yes, the recipe has a lot of steps but it’s a really nice dish. So check it out and tell me what you think!
SF: Chocolate Vegan Pop-Up Spa fundraiser! »
Hey Pals! Not to get all Cathy on you, but I love chocolate! And I love spas! So a chocolate spa sounds just about perfect. I won’t be in SF on the 29th but if you will, you should definitely book an appointment to the chocolate vegan pop-up spa! It looks like there are only A FEW appointments left!
Here are the details:
| spa services provided by |
Bee Uytiepo, Vegan Massage Therapist & Owner of Beelight
Tina Brennan, Vegan Hair Stylist & Owner of Va Va Vroom
Sarah Brauer, Vegan Esthetician & Owner of Sb Skin
Xuan Dang, Vegan Esthetician & Owner of Nails by Susan
You know Vegansaurus loves Food Empowerment Project so we totally think you should go to this! And take pics of chocolate all over your face! Unless that’s not what happens.
Paul Shapiro’s Animal News You Can Use!: How much gov’t pork is on that pizza? »
As California’s laying hen protection law comes closer to taking effect this January, states wary of having to improve animal welfare in their own factory farms are suing the Golden State. You can watch a new interview of mine on the topic on CNN Headline News. As well, HLN’s Jane Velez-Mitchell has a great column about cruelty to farm animals.
In light of the California drought, my coworker Kristie Middleton has a great op-ed this week on the most delicious way to save water. (Hint: it involves eating less meat). Kristie’s solution may save water, but what about saving wildlife from extinction? The Center for Biological Diversity has a new campaign about the best way to prevent wildlife extinctions. (Hint: it also involves eating less meat.)
Ever wonder how much pork—government pork, that is—is on a typical pizza? My new piece inReason offers a deep dish of sobering realities about the meat and dairy industries’ clamor for socialism.
Finally, as the battles over gestation crates for pigs continue, Connecticut is the latest state to consider legislation on the topic.
Vice President, Farm Animal Protection
The Humane Society of the United States
Follow at http://twitter.com/pshapiro
P.S. Video of the week: 55 million viewers can’t be wrong…kitten convo!
52 Faces- Love (and how this is related to vegan stuff) »
Photo by Geoff Souder
I’m a fan of going to vegan meet-ups and making new friends. (Fun fact: I’ve met most of my vegan friends through Instagram and Facebook groups, which is sometimes weird to explain to omni friends. I digress…). I’d met Geoff once before, but got to know him better over (super tasty) tostadas at Mudhen Tavern during a Facebook meet up. He immediately “got” my east coast sarcasm, and I knew we were destined to be friends.
He told me about his project, Fifty-two Faces, and I wanted to share it with the Vegansaurus community (“Vegansaurs”)! I’m a fan of covert vegan conversion operations, and Geoff’s explanation of this project sounded like it fit the bill. He explained that, “The project started with a vegan angle…I find that showing animals in pain turns people off, whereas getting them to think about compassion from a different angle seems to work. If we can get people to think about love and compassion, maybe they can start to see love everywhere.” In the spirit of love, I LOVE that! (Now I have this song in my head…)
I was especially excited to read the interview with Jackie S (aka Vegan Yack Attack). (I’m totes biased because we’re good friends, and she feeds me the awesome food that she makes.) The rawness of the interviews are really striking (interviewees were all put on the spot, and couldn’t prepare). It’s a yearlong project, which will feature a different person each week. Because Geoff is vegan (woot!), there will be a bunch of vegans interviewed (and we love that!!).
Geoff is also a vegan (do I even need to say that again?) food photographer, and has said, “I’ve dedicated my photographic life to capturing food in a way that makes anyone, vegan or not, look at the food and say “wow, I gotta try that!” Food photography is a way for me to express that vegan food isn’t cardboard or all kale, and it can be extremely tasty. Again it’s a different angle on promoting veganism- Make the food look too good to miss.” (PREACH!)
Keep on keepin’ on with the undercover types of activism (along with the overt kinds, too), fellow vegans (and keep coming to meet-ups so we can all be friends!)!
Hey Hollywood! Doomie’s Pop Up Dinner is gonna be poppin’! »
Photo courtesy of Doomie’s Facebook page.
Doomie’s Home Cookin' in Hollywood has a plethora of seitanic foods (their secret menu item the vegan “Big Mac” has a cult following), so imagine my surprise when I saw that they'll be doing a gluten-free menu! And SIX COURSES?! People, this is a don't-miss!
Email DoomieVeg@gmail.com to make your reservation.
Hey New York: Free food at Terri on Thursday for the Great American Meatout! »
Who wants to come to lunch with me on Thursday? Or breakfast? Or dinner? To celebrate this year’s Great American Meatout, Terri in the Financial District is offering $10 of free food for anyone who mentions the Meatout. That is an actual meal’s worth of food! And it’s all vegan, and everything I’ve had (and I work around the corner, so I go here … often) has been good, so really, what else do you need to know?
The Terri in question is at 100 Maiden Lane in Manhattan, and is open 7 a.m. to 10 p.m. on Thursday, March 20. Celebrate the Great American Meatout 2014 with free vegan food — what could be finer?
Recipe: fried tempeh tacos! »
I love fried food! I try not to eat it very often, because it can be quite decadent and I don’t know how to stop myself, but man-oh-man it’s fun! I get jealous of my friends’ fish tacos when we go out for Mexican food. Not the fish part obviously, it’s the fact they get to eat tacos with deep-fried protein and I don’t! This always seems to happen at the joints with a less-than-par vegetarian menu, so I’m left crying over my margarita. I’m just kidding, I never cry when margaritas are involved!
I got the idea to make my own “fish” tacos after one of these debacles. You can use any protein you like, but I like the tenderness of steamed tempeh in this recipe. There’s also no “fish” taste, but please, we’re just getting too technical. They’re delicious! Now pass the margaritas!
1 8oz package of tempeh
1/4 cup cornstarch
3/4 Tbs chili powder
3/4 Tbs cumin
1/2 Tbs salt
1 tsp black pepper
1/2 cup + 1 Tbs rice flour
3/4 cup water
Chop your tempeh in to strips, widthwise. I usually get about 12 even strips. I always steam my tempeh first. It’s not a necessary step, but I like the tenderness it gives the tempeh. As that’s steaming, I toast all of my spices, from the chili powder to black pepper. I then pour them into a small mixing bowl with the corn starch. Mix the spices and the cornstarch together well! In another bowl, whisk the water and rice flour. This mixture will be watery, don’t worry about it!
Heat up oil in a medium to large sauce pan. I usually put in enough oil to fill 1/4 of the pan. You will know your oil is hot enough to start frying when, if you splatter the tiniest bit of water in the pan, it sizzles. Once my oil is hot enough, I like to keep the heat right in between medium and medium high. Too hot and your food will burn, too low and your food will be overly greasy.
Take your steamed tempeh strips, and one at a time, first dip them in the cornstarch and spice mixture, being sure to cover all sides. Then dip your cornstarched strip in the flour-water mixture. Quickly set your tempeh strip in your pan to start frying! Each side takes only about two minutes. The batter doesn’t necessarily brown, but it hardens up, so that helps to tell when it’s done. Put only about four strips into the pan at once because you’ll need room to flip them over.
As the tempeh strips are done frying, take them out of the pan and set onto a plate covered with a couple paper towels to absorb the excess oil.
That’s everything! It was hard to save any tempeh strips to actually make tacos out of! I topped mine with a homemade guacamole, only to realize afterwards that I should have also picked up some cabbage at the store. Next time! The fish tacos at California Pizza Kitchen come with zesty ranch, and I think that flavor combination sounds delicious. I just so happen to have a vegan ranch recipe in my repertoire for you!
Sliced tempeh, about to be steamed.
Toasting my spices! It only takes about two minutes in a dry pan on medium heat.
Tempeh covered in the cornstarch and spices mixture.
Fry tempeh, fry!
My recipe just so happens to be gluten-free, but you can easily make a gluten-full batter with 1/2 cup flour to 1/2 cup water.
Vegan Iron Chef in SF! Featuring NYC’s Jay Astafa and more! »
Well you guys, this looks downright fantasmic! It’s a live, vegan version of the Iron Chef! And this time around, Vegansaurus fave Jay Astafa is competing! So if you’re in the bay area, you have to go! Exclamation point!
Here’s the set up:
Theme: Impromptu Sunday Dinner Party for 10!
Chefs will be presented with a 3 basket of ingredients and they will have to make 1 appetizer (in 20 minutes), 1 entree (in 45 minutes), and 1 dessert (in 20 minutes).
The chefs will have access to the same ingredients and equipment, and will have 2 sous-chefs helping them.
So exciting! And Colleen Patrick Goudreau is one of the judges! It’s $30-50 for tickets and word is it will definitely sell out. There is a nice-sounding reception after the winner is announced:
Reception with Miyoko Schinner’s cheeses, appetizers prepared by Well.Fed featuring Field Roast and rhizocali Tempeh, & scoops of gelato by Genuto.
UM YES PLEASE! Event is March 23rd. Get your tickets here. AND TELL ME HOW IT IS I’M SO JEALS!