More fun with homemade vegan cheese: testing Miyoko Schinner’s cream cheese recipe! »
I love being able to make fancy, artisanal vegan cheeses at home! I’ve been meaning to try this cream cheese recipe by Miyoko Schinner for about six months now. I finally did, and honestly, it couldn’t have been easier! I used unsweetened coconut yogurt to ferment it, and I let it sit out for the full 48 hours. That was kind of tough! I thought I was going to be super cool about leaving food out, letting the bacteria do it’s job, but it turns out I am an American through and through!
I made toast with Larrupin mustard, pepper and avocado! Delicious. Has avocado on toast always been a thing, or am I just noticing it now? I like to say the British have beans on toast and American vegans have avocado and toast. It really is a great combination!
I super enjoyed not only making this recipe, but eating it too! I am very into the long fridge life: two weeks! I can’t wait to make frosting or cheesecake with it. It is my dream to try to replicate the blueberry cheesecake from Timeless Coffee in Oakland! It is also crucial I get some more of Sophie’s Kitchen Smoked Lox, ASAP!
This recipe couldn’t be simpler and it couldn’t sound yummier. Let’s all thank Treehugger for bringing us the smashed chickpea and avocado salad sandwich! I’ve been really into avocado toast lately, at home and at a few restaurants in Manhattan. At home, I just plop some avocado on a pumpernickel bagel and sprinkle a little lemon and sea salt on top. But dang, adding chickpeas? GENIUS! And super healthy, right?
I kind of want this right now but I’m kind of at my office desk and if I start smashing chickpeas, my coworkers will think I’m a weirdo. They already think I’m pretty odd after yesterday, when I informed them I’m on the NYC pigeon rescue street brigade.
NYC Review: Blossom du Jour in Chelsea! »
Blossom restaurants in New York invited Megan and I to try their newest outpost, Blossom du Jour Chelsea!
Megan: It’s a fast-food kind of place. Not like Foodswings with all the (delicious, delicious) junk food, but it seems like mostly a place you’d grab a sandwich to go. They do have some cafe tables that we took to eat.
Meave: It’s a nook. An adorable nook. If I worked or lived around here, I’d pop in all the time, but it’s not a place that looks designed to linger at.
Megan: We decided to try one of their many sandwiches. It was a tough choice but we powered through. Now behold, The Avocado Griller: ”in-house grilled rosemary lemon un-chicken, fresh avocado, v-pesto mayo, crisp romaine lettuce” (note, ours pictured below is on ciabatta). The first thing I did was immediately drop half the sandwich on the floor because I’m the super genius. But when I took a bite of the second half, I ‘bout died. SO GOOD. In my non-veggie days (2000? Wow), I used to enjoy chicken and avocado sandwiches and it was totally like that BUT WITH PESTO! And yummy bread! So, yeah, this sandwich is amazing. I want to eat it everyday. Oh and they deliver! But just a block short of my office. *Sad face*
Look at this and tell me you’re not dead:
Meave: I ate the protected innards of the fallen sandwich, because I have no class. Megan’s right, it was amazing. I would’ve added tomato and pepperoncinis, but I’m impossible to please. The pesto and avocado combo is pretty unbeatable, though, so rich and creamy.
Megan: We also got this chickpea and quinoa salad. I just don’t love salads (“a vegan who doesn’t like salad?! What the whaaa?” —my dad) so I wasn’t that excited by it but the dressing was interesting and good.
Meave: It was nice with the dried cranberries hidden in there, chewy little sweet bits of contrast to the mixed greens and tangy dressing. I was surprised to find it in a plastic box in the premade food fridge, but again, this seems like a grab-and-go sort of place, and if you’re in a hurry you don’t want someone making your salad fresh, so it makes sense. And it was a fine salad.
Megan: As we were thirsty, we decided to try one of their special juices. Neither Meave nor I are that into the big juice fad but we decided to try the Pretty In Pink. Lo and behold: it was yummy! Refreshing and not thick or anything like I expect all those healthy juices to be.
Meave: I am not into “juicing” as an “eating alternate” or “ridiculous overpriced nonsense lifestyle,” but I do miss the juicer I left behind when I moved to New York this year, and the cheap, good produce I was constantly putting into it. The pineapple-beet-apple combo is sweet and sour and crisp, very easy to drink.
Megan: They also have all kinds of baked goods! Like chocolate croissants! Damn, son. It wasn’t AS flaky and crispy as I remember regular croissants to be but it was buttery and a bit flaky and chocolaty and YUM.
Meave: Megan was so excited about this croissant! I thought it was pretty good. The chocolate inside was nice and bitter, which was a good contrast to the pastry. I bet it’d be best earlier in the day (we were there at 7:30 p.m. on a Wednesday, not the ideal time to buy morning-fresh baked goods), but it was a solid approximation.
Megan: We tried a red velvet cupcake as well. Tasty! I’m so tired of red velvet cupcakes having just a plain, sugary vanilla frosting instead of cream cheese flavor frosting. This totally had a nice cream cheesy flavor. The frosting was super-sweet but the cupcake part wasn’t so it wasn’t overwhelming. It also had a hint of lemon? I think? If I had to choose, I would get the chocolate croissant over the cupcake but come on, I’d pick the chocolate croissant over oxygen.
Meave: I liked the cake over the frosting, which is pretty unusual for me, as I am a hardcore frosting-only woman. (In small times, I’d eat the unwanted frosting from my friends’ cake at birthday parties.) And while this frosting was plenty good, the cake was better; like Megan says, not as sweet, a good crumb, and the color was pleasant, not creepy or (too) unnatural, which can be a problem with red velvet cake.
Megan: Oh snap I almost forgot! They also have vegan cronuts! We didn’t get to try one because they were out. But next time, lookout cronuts! Imma eat you up!
Megan: All in all, the avocado “chicken” sandwich was my favorite thing. I love it. I want to marry it. I want to marry it and have the chocolate croissant as my maid of honor. I can’t wait to try the other sandwiches! (They have a meatball sandwich and an eggplant parm sub!)
Meave: I will attend that wedding. I will give away the bride, even, if she doesn’t mind marrying a sandwich with some bites taken out of it because there is no better way to express how good that avocado and pesto taste together than devouring it.
Meet Jerry James Stone’s gorgeous avocado gazpacho, with basil, cilantro, tarragon, chiles, limes, and heirloom tomatoes! And JJS wants yours to be the tastiest kitchen of the summer, he’s put together a page with all his vegan recipes! And they are glorious. Go, read, eat with your eyes, and get ready for a bountiful season of sunshine and delicious home cookery.
Check it out! One of you took the June Challenge! This is Natalie’s avocado, which she made into guacamole. Natalie says:
My new food wasn’t terribly interesting, but it was a major fear food. Before developing an eating disorder I LOVED avocados. Chop one in half, add some salt and pepper, give me a spoon, and I’d be a happy camper. Sadly, they now scare the shit out of me—fat content and whatnot. I challenged myself last night in honor of your challenge to have some guacamole with my bean burrito, and it was delish. and I didn’t die. So all is well in the world. And who knows, maybe soon I’ll be snacking on avocados again.
Natalie! We’re so proud of you! It takes a lot of courage to fight a food fear, when your brain has decided that the thing you really want to eat will only harm you. Congratulations, and may your future hold many more avocados.
Let us know when you take the June Challenge! Be adventurous! Food is wonderful.
Denver Avocado Takedown report: Vegans rule! »
I’ll tell this story mainly in photos.
I spent the whole weekend cooking. 250 cupcakes. Notice the *free* case of Avocados from Mexico (TM) in the background. This is the pile I started with.
Thanks, Kitchen Robot, for pureeing the green stuff so well!
Oh hell yeah. Mini avocado-lime cupcakes, based on a recipe from Big Vegan (review here), and decorated to adorable perfection (thanks YouTube!). I made my own colored sugar. It’s dead easy: Mix sugar with food coloring in a bowl; use a spoon. DONE!
If there was a prize for presentation, we woulda won. That’s my husband Danny in his new Vegansaurus shirt. Note the awesome sign he colored for us. Note the lights and cupcake tree. Yup. Also note that the Vegan Van was next to me. Love it! There was a vegan to my left as well! And so many more! Somehow we took over!
This is a plate of only the vegan food on hand. Out of 23 entries, 13 had vegan options. HOLY SHIT WE OUTNUMBERED THEM! One chick with non-vegan cupcakes was totally apologizing to me.
That’s me near the center with the Vegansaurus shirt peeking from my apron, waiting to hear about first place. Eek!
In the end, the judges gave third place to a vegan dish, and the people gave vegans both first and third places. WE WIN!
I got to go home with a zillion leftover cupcakes, an avocado apron, totebag, and peeler, and an awesome good time. Dudes, it was a glimpse of the future: WE OUTNUMBERED THEM! VEGAN WAS NORMAL!
Some recipes will be online soon; I’ll update with a link.
Strawberry “crab”-stuffed avocado from our favorite, Vegan Feast!
Featured on Fit Sugar (I KNOW) with 10 other vegan avocado recipes! I will eat all of them in one sitting because I am amazing.
Vegan avocado frozen yogurt! »
I’m a little down today and all I want to do is eat vegan avocado frozen yogurt. This looks to be the bomb, except I’d probably use a good-tasting sugar replacement that’s not gross Stevia. Or maybe I’d just use sugar. Yeah, that’s what I’d do. UGH LET’S EAT AND WATCH TV AND NOT DO ANY WORK FOREVER, deal?
Avocado on toast with sliced apples. The only thing that could make this better is if it were deep fried.
[via yack attack!]