LA Weekly celebrated Meatless Monday this week with vegan pâté from BLD in Los Angeles. And yes, they have the recipe! You know our Megan loves (LOVES) the Regal Vegan’s Faux Gras, and pâté is terribly chic to serve alongside your artisan vegan cheese, locally sourced and cultured pickled vegetables, and homemade antipasti. So let’s make it!
[disclosure: LA Weekly is owned by the same company that owns the paper I work for. photo by Anuar Pinto Velasco for LA Weekly]
Homemade vegan creme eggs: Can it be done? »
Liza Eckert attempts to make vegan creme eggs chez elle for Persephone, with mixed results. Mainly because her electric mixer gave out before the ingredients of the creamy centers were fully combined, and then she ran into trouble with apportioning the chocolate shells … but, she says, “Nothing, not even weird consistency or uneven chocolate, will stand between me and my creme eggs.”
Have any of you attempted to make creme eggs? I loved the Cadbury’s original more than life itself as a kid, and had an excellent grown-up version at Timeless the other week—creamier centers with a sort of lemony finish to the vanilla, offset by darker chocolate—but I’ve never felt inclined to do them myself. There’s a recipe on VegWeb, though, for the brave!
[photo by Liza Eckert for Persephone Magazine]
Yes! The easiest and best almond milk tutorial ever. FRESH ALMOND MILK ALL THE TIME FOR EVERYONE!
Almond milk tutorial..
1. Soak a cup of raw almonds overnight.
2. Add the soaked almonds and 4 cups of water to your blender. Optional: sweeten it with a couple of dates, agave, vanilla and/or maple syrup.
3. Blend it at high speed for a minute or two.
4. Pour the milk through a “nut milk bag” and squeeze out the liquid..
5. Pour the milk into a purdy little bottle/jar..
6. Lasts 4-7 days in the fridge. Enjoy!
almonds are expensive, but if you can get your hands on ‘em, this is super easy! i’ve been making almond milk like this a lot lately and i’m loving it.
Jerry James Stone does it again! Today, a cucumber-green tea mojito, to celebrate the spring that has totally sprung in Northern California. Here on the other coast it’s all gray skies and wind and precipitation, but we can look on these beautiful drinks and dream of warmer weather, right? Sunshine in a glass.
Green tea coconut cookies, how beautiful you are. And seasonally appropriate! Look at the matcha-green cookie coming through the white powdered sugar, like daffodil and crocus shoots growing through the last of the winter snow. I bet they’re tasty, too. Excellent work, Vegan Food Addict!
Tired of coffee and tea? Try this goji almond latte from Peaches and Greens! Warm and soothing and full of nutrients, because who wants a frothy juice or smoothie when it’s freezing-ass cold outside?
It’s a vanilla bean coconut shamrock shake. Maybe a little too late, but maybe not. If you can make it so, then GET UP ON IT.
Samoas Girl Scout Cookie Pie GODDAMMIT. I cannot handle this right now; why are you DOING THIS TO ME?
Taco Bell Cool Ranch Doritos Locos Taco, veganized by The Take-Out Diet! I LOVE this, veganizing the terrifying science project that is corporate fast food. As an awful teenager in a small California suburb, I at a LOT of Taco Bell, and I totally sometimes miss it. It’s engineered to be delicious and impossible to stop eating, despite its being 100 percent disgusting. But you know this. Let’s watch all The Take-Out Diet videos and follow her on Tumblr and make cruelty-free versions of all the gnarly fast food we loved before we went vegan.
[We learned about this awesome site from our tip line! Is something awesome happening in your corner of the vegan world? Let us know!]
Good day, raw little lemon tart with lemon almond poppyseed ice cream from Fragrant Vanilla Cake. Are you an angel descended from heaven to share with us the gospel of lemon dessert? Because I will be your No. 1 evangelizer.