The Post Punk Kitchen 100: The Top 100 Vegan Food Things! »
The hardworking folks over at the PPK have come up with The Vegan 100! Well, mainly it was Isa with a little help from her friends and it’s FUCKING AWESOME. Isa writes, “From the cookbooks and blogs that got us into the kitchen, to the gadgets that made it fun to be there — here are 100 ingredients, recipes, chefs, restaurant, tips, cookbooks, tools and websites that made us swoon all year.”
Yes! It’s the best vegan food things of all stripes, and it’s intense and delicious. Of course, it includes vegan cadbury eggs because Isa’s no idiot! Hurry over to see if all your favorite vegan shiz made the list and if not, complain in the comments. This is the internet, after all.
New Year’s Resolutions for vegans, part 2! What are yours? »
That’s from my story at The Bold Italic about New Year’s Resolutions for different San Francisco characters, what are some other amazing New Year’s resolutions for vegans?
First, my turn! I’ve got more!
- Make out with Isa Chandra Moskowitz and/or Terry Hope Romero
- Veganize the turducken
- Be the person who finally converts Mark Bittman to complete veganism (you will get laid a lot with these bragging rights!)
- Get your vegan croquet club fully funded via Kickstarter
- Do not adopt another dog and/or cat and/or bunny and/or rat and/or etc.
- Purchase no more than 15 vegan cookbooks
- Build another house for when you adopt more animals and buy more vegan cookbooks
I’m not fully on my game this morning and I know there’s a million more! What are they?? Let us know in the comments and then let’s make the ultimate list and then we’ll print it out, laminate it, post it to our fridge (where we spend the most time ‘cause we’re vegan), and CONQUER IN 2012! HAPPY NEW YEAR!
Cookbook review: Vegan Pie in the Sky makes pie vegan, delicious, easy to make »
Here are a few things to like about Vegan Pie In The Sky:
2. It comes in an adorable square shape.
3. It proves that your pies can have flaky crusts, delicious fillings, and be gorgeous baked goods without animal ingredients like butter or eggs.
Those are all pretty good selling points, I think, and plenty of reason why you should pick up VPITS, or perhaps give it to your favorite baker as a holiday gift. The book looks small, but it’s 75 (!) recipes that covers everything from making the perfect pie crust to filling said crust with deliciousness—including 18 chocolate pies!—to topping it off perfectly. As a bonus, many of the fillings are gluten-free, and you can always experiment to make the crusts gluten-free as well by using your favorite flour sub.
Look, what I’m saying is that I don’t even really like pie, and I still want to make all of these. If I haven’t convinced you yet, check out the four sample recipes on the Post Punk Kitchen site.
Terri Coles lives in Toronto, where she enjoys barbecuing, feeding feral cats, going to local music shows and getting really mad about hockey games. She blogs about her adventures in plant-based eating at The Vegina Monologues. We edit out all her extra vowels.
The Vegansaurus holiday gingerbread collection! »
You guys, I love gingerbread. I love it more than chocolate, even. (Less than lemon or peanut butter, though I’m not a monster.) Partly because it reminds me of childhood baking with my ma, partly because it reminds me of the best technically religious holiday of the year, CHRISTMAS CHRISTMAS HOORAY, and partly because it is delicious and people who don’t like it worry me, on principle.
Have you made gingerbread yet this season? I am eating a gingerbread tyrannosaurus while typing this post! It’s delicious! I’d show you a photo, but it’s tragically ugly and I’m ashamed. I used our friend/super-famous vegan genius Isa’s recipe that she wrote three years ago!
If you haven’t made your own gingerbread cookies, get on it. Or better yet, houses! I made gingerbread houses seven years ago with three adorable children, and it was so fun. Our Megan Rascal made vegan gingerbread houses with her family two years ago, remember how awesome they looked?
Last year we saw gingerbread Daleks from Johnson Cameraface! Super-geeky, super-awesome!
Last year we also saw these crazy raw, gluten-free gingerbread people from d.i. wine and dine!
Finally, VegNews just posted this recipe for gingerbread from Ben Adams of Sticky Fingers Bakery!
So many options for gingerbread! Which are you going to make? May I suggest ALL OF THEM? It’s gingerbread time, everyone! Merry happy!
My Thanksgiving, by Rachel.
This year for T-day I got to visit my in-laws in south Florida. They’re nice folks but they’re meat-eaters. This made me sad for many reasons, but mostly because the last two years I got to host vegan thanksgiving at my own house and it was SO FUN to plan and cook super yummy food that I could eat all of and that involved no carcasses.
But I can’t always have my way, so the vegan husband and I made the very best of it. Bonus: in Florida you get to eat Thanksgiving outside!
Here’s how we made the out-of-town thing work:
1. We arranged ahead of time to cook our own little sub meal. Main dish (curry-crusted tempeh from The Millenium Cookbook), side (red wine roasted Brussels sprouts from Vegan Holiday Kitchen, review forthcoming), and a dessert (the pumpkin pie from Vegan Pie in the Sky). This worked because we’re more passionate cooks than the in-laws. In other situations, that might not be OK, in which case I’d probably have to cry or raid Whole Foods or something.
2. We gave our hosts a shopping list ahead of time, and we brought some of the weird stuff, like agar powder, with us. We also brought little Ziplock baggies with the spices we needed for each dish, because buying a zillion spices is a lot to ask.
3. We scaled down our ambitions a little. For example, we made pie in a store-bought crust, which we wouldn’t have done at home. It still rocked.
4. We were clear on our mission: This was not an attempt to win over any carnivores with amazing vegan food; this was making sure husband and I had enough to eat that we liked. If no one else had taken a bite of our stuff, that would have been OK. Same if nothing else had been vegan (though a family friend nicely made the effort to veganize her dishes too).
Next year in my own kitchen! But this year was really nice. People even ate most of the Brussels sprouts!
It’s Isa’s Seitan Roast Stuffed With Shiitakes And Leeks! Cancel everything you were planning and just make this! Or make this in addition, you can never have too much food on Thanksgiving! Or ever! Write that on my early death gravestone!
Also, Isa and Terry are having a last minute Holiday hotline type thing TONIGHT (starts at 5 p.m. EST) if you want to get advice from the pros. More info on the PPK’s Facebook page because that’s how people do things now. THE FUTURE!
Top 10 links of the week: A slinky catwalk through the sexy hallways of veganism! »
[Now THAT is a bird video. It made my sister cry]
First up: Why Eating Animals is a Social Justice Issue by Malenie Joy.
A vending machine that dispenses meat. What. The fuck.
Um…sex with animals linked to penis cancer. You heard me.
Britain Some British conservationists want to make an island for orangutans! HOW MUCH DO I WANT TO GO THERE?
Another from The Gothamist, NYC’s pet shops are filled with puppymill dogs. Adoy!
From Refinery 29, uggo sweaters for the 1%! Lots of wool, lots of fur, lots of fug.
Turns out, elephants in the Eastern Congo are dying due to human conflict more than anything else. Shit is effed.
Isa Chandra Moskowitz and Terry Hope Romero are getting love in The New York Times for their book, Vegan Pie in the Sky: 75 Out-of-this-World Recipes for Pies, Tarts, Cobblers and More Go ‘head, ladies!
Vegan MoFo: AvoKale Noodles! »
I’m not sure this recipe counts as super-fast, but it’s weeknight-fast and SO good I just HAD to share it with you. My awesome vegan husband Danny invented it, because he does lots of the cooking ‘round our place. Also Isa kind of invented it—it’s a modified version of the Pasta della California in Veganomicon.
Ok let’s get to it!
2+ Tbsp. garlic, chopped
red pepper flakes
1 lemon, juiced and zested
1 cup white wine
1 can white beans
2 avocados, cubed
salt and pepper
nutritional yeast for garnish/topping
Cook some whole-wheat spaghetti, or noodles of your choice.
Boil some kale in a small amount of water for like 20 minutes until it’s soft. Probably chop it up first.
Meanwhile, saute some garlic, red pepper flakes (depends on how much you like), and the lemon zest in some olive oil for about 5 minutes. USE THE ZEST! It makes a huge difference in the tastiness factor.
Squeeze in the juice from that naked lemon, add white wine. Cook a little longer.
Drain and rinse a can of white beans (or cook them from dried in a pressure cooker) and throw in with the garlic saucy stuff to warm up.
In a big bowl, mix together the noodles, the kale, the avocado, and the saucy beans.
Add salt and pepper to taste. Serve with nooch on top.
Seriously, this is really good. I was gonna blog about something else but then Danny went and cooked this and I was like shit, I gotta pull out my camera now because dinner is just THAT GOOD tonight. It sucked, I swear — the camera was all the way in the other room and everything.
You guys know that Isa and Terry have a VEGAN PIE COOKBOOK coming out and that it’s up for preview on Amazon?? And, they are generous souls indeed because they’re sharing this recipe for Old Fashioned Chocolate Pudding Pie WITH US EXCLUSIVELY. J/K, any idiot with an internet connection can get it but still, aren’t you glad that we’re the idiots who told you about it?? I cannot wait to get a copy of Vegan Pie in the Sky in my hot little hands, OH MY! (I’m rhymin without even trymin!)
I’ve pre-ordered my copy and you should too because it’s motherfucking pie season, yo! Let’s bake, bitches.