Vegansaurus new food challenge: Vegg vegan egg! »
I took Meave’s challenge because you DO NOT FUCK WITH MEAVE. I know everyone else is making delicious veggies and shit but you know what I like to say: FUCK A VEGETABLE/IT’S COOKIE TIME/I’M SLEEPY. So, I made stuff with Vegg, the new vegan egg yolk product stuff! Sarah made a realistic fried egg that looked to be the bomb and I had to get in on the action. Here’s what I made.
1. Scrambled Veggs (using the recipe from their website)—really good! I think it tastes like eggs but what do I know? It has that same consistency, and, for lack of a better way to put it/my limited vocabulary, it’s kinda slimy in the way that eggs are? Like, in a good way. Does that make sense? WHO CARES WHAT DO YOU KNOW.
2. Pad Thai (using Chloe Coscarelli’s DELICIOUS recipe, adding in scrambled veggs, subbing the new chili lime cashews from Trader Joe’s—LOVE THESE—for the peanuts and adding Soy Curls!) IT WAS SO DAMN GOOD. Seriously, stop doing everything and make this right now!
3. WAFFLES! These were eggy and funky fresh! We made regular sized ones and then monster ones and we topped them with maple syrup and ginger syrup and organic Earth Balance (We’re weaning off EB until we know more about the palm oil, but we have tubs left…next time I’ll make this coconut butter!) and we FEASTED!
4. Hollandaise sauce (using the recipe from their website)—HOLY SHIT. My mom used to make this every holiday for breakfast and it was always my favorite seasonal treat. This tasted freakishly like the one my mom used to make! I’m gonna invite her over to confirm my findings but I think we can safely say that IT’S ON HOLLANDAISE.
Sorry for the shitty photos but I’m an amateur, all right! Anyway, A++++ will do business with again, love Vegg, love what it does, it tastes like egg yolk, it has the consistency of egg yolk, and it’s versatile! I’m gonna make a custard next, and then who knows?! The sky is the limit! Or, my pants size is the limit! LET’S GO.
Chef Chloe to bring new cookbook, snacks to SF! »
Have you ever desired perfect skin, long, shiny hair, the cupcake prowess of an international superstar, and earrings long enough to catch fish? Well, you can’t have these things, because chef Chloe Coscarelli already probably has a patent on them or something. And if she doesn’t, she should really get on that, because she is so damn cute!
Anyway, the winner of Food Network's first Cupcake Wars (is anyone else sick of shows with “Wars” in the title? Give Cupcake Peace a chance) is coming to Omnivore Books on Food in San Francisco on Monday, Mar. 12, from 6 to 7 p.m., to debut her first cookbook, Chloe’s Kitchen! Chloe is gonna talk at us about vegan cooking and her book. She’s gonna have a Q&A. She’s gonna sign copies of her book. AND she’s gonna stuff our faces full of treats. SHE’S GONNA DO IT ALL, folks!
I’ve been told the book features recipes for spaghetti “carbonara,” stroganoff with mushrooms, polenta cutlets, and her prize-winning cupcakes. I want to get really fat eating nothing but food made by Chloe Coscarelli, constantly, in some kind of dream IV tube that somehow also goes through my mouth.
VEGAN THIN MINTS. That’s right, adorable vegan culinary genius Chloe Coscarelli has a recipe for these glorious mothertruckers. WHAT’S MORE, it puts the Thin Mints peddled by those half-pint drug-pushers TO SHAME.
If one of you ungrateful readers/my mom doesn’t put them in my face right now, I swear to GOD, I will go on a shooting* rampage through the lower 48.
*shooting = eating.
Happy Thanksgiving from reader Paige! She got the recipe for this sweet potato cake from VegNews, and her photo, oh man, you could just put your finger right into the frosting. Maybe pluck off a walnut, drag it along the side, pop it in your mouth. Ahem.
Paige also made Chloe Coscarelli’s maple roasted brussels sprouts and harvest-stuffed portobello mushrooms Happy Thanksgiving to you, Paige!
The New York Times presents a veg Thanksgiving! »
Check it out cuz, the New York Times' Well blog is doing an entire vegetarian Thanksgiving series. Huzzah! There are lots of vegan recipes and many vegetarian recipes that could easily be converted, like the orange-scented sweet potato and fruit gratin above, just switch out the honey! They have one post with some awesome recipes from Chloe Coscarelli, the vegan chef that totally dominated Cupcake Wars, including a recipe for chocolate-pumpkin bread pudding: GIVE IT TO ME. I’m not sure what god looks like but I imagine it’s pretty close to chocolate-pumpkin bread pudding. Otherwise, what’s all the fuss about?
[Photo from the New York Times]
VegNews has the most deeeelicious, super easy recipe ever up for Avocado Pesto Pasta that I’ve made about 50 times already and it’s like, the easiest, tastiest, most impressive dish. You need to make it and your friends and family will be all, “WHA YOU CAN COOK I HAD NO IDEA!!!! And you’ll be all, “Thas right, bitches. Eat up.”
*The recipe is from the amazing Chloe Coscarelli, who hella won a Food Network challenge while we were all sitting around twiddling our thumbs! AND I THINK YOU KNOW WHAT I MEAN BY “TWIDDLING OUR THUMBS”, YOU BIG PERVERT. Oh wait, I guess that makes me the pervert. Nevermind!