Jerry James Stone presents: How to cut and store an avocado! »
It seems like a total duh, right? But avocados are beautiful, we love Jerry James Stone, and over the past couple weeks I’ve seen like three avocado halves in the fridge at my office turning brown and shriveling because whoever is using them doesn’t know how to store them properly. This must be stopped!
Thankfully, JJS has the answer:
[Can’t see the video? Watch it on Vegansaurus.com!]
Genius, right? Produce! Eat it, love it, care for it.
[Photo by femme run via Flickr]
Vegan chocolate goji ice cream from Cream and Cone! It’s raw and made with avocados! Sometimes avocado in desserts scares me but avocado as an ice cream base just makes so much sense, right? It’s so creamy! I guess it’s just avocado flavored sweets that scare me. But avocado-based mousse and ice cream sounds right on.
I heard goji berries are really good for you or something so I looked it up on wikipedia, because I’m basically a scientist. According to wiki, goji berries have all this great stuff:
- 11 essential and 22 trace dietary minerals
- 18 amino acids
- 6 essential vitamins
- 8 polysaccharides and 6 monosaccharides
- 5 unsaturated fatty acids, including the essential fatty acids, linoleic acid and alpha-linolenic acid
- beta-sitosterol and other phytosterols
- 5 carotenoids, including beta-carotene and zeaxanthin (below), lutein, lycopene and cryptoxanthin, a xanthophyll
- numerous phenolic pigments (phenols) associated with antioxidant properties
I don’t know half of those words but it sure seems impressive! Apparently they are also known as “wolfberries.” And sometimes they are used in wine! If they are in wine, do you still get all the nutritional benefits? Forget chewable vitamins, I want drinkable vitamins! Drunkable vitamins, even!
Vegan raw chocolate pudding from Sidesaddle Kitchen, courtesy of Refinery29. It’s made with avocados which seems genius and I’ve always wanted to try vegan pudding with an avocado base. Chocolate is the greatest and avocados are the greatest so they would prob be the even greatester together!
Sometimes I just want to call everybody lil’ puddin’. Would people like that? Come on, lil’ puddin’! You know you’d love it!
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.
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.
Vegansaurus! Let’s win the Denver Avocado Takedown* together! I JUST heard about this amateur cook-off and I’m so psyched to win, and I know with your help I can do it! Let’s win one for the vegans!
SEND ME YOUR BEST [NON-GUAC] AVOCADO RECIPE ASAP! I made a whole email address so you can tell I’m SERIOUS.
Here’s what’s up: On Sunday, Nov. 6, Denver-area cooks will be fighting to the death for the best non-guacamole avocado recipe. Each cook gets a free case of avocados to make a massive batch of awesome sauce, and then people who buy tickets sample the stuff and help judge, and then the winner gets some kind of prize (who even cares, I dig glory and bragging rights for shizzo).
I’m a good cook! I can even do quantity! But I need a killer avo recipe—that’s where you come in! Send me your best and tell me why it’s awesome. I will give you and the whole Vegansaurus community major props in all that I do. And if we win, it will be a victory for vegan food everywhere!
Let’s do this, Vegansaurs!!!
*”America’s Most Important Food Competition,” meaning, this matters!!
It’s hummamole, from Robin Robertson’s Quick-Fix Vegan! This is the fifth recipe I’ve made from that cookbook, and I really like it. The recipes are fast and delicious and not terribly difficult, which is good because when I want a fast recipe it’s because I’m hungry and/or pressed for time, and starving, hurried people are not the most careful cooks, you know? These dishes have so far been much tastier than complicated to prepare, which makes me really love them.
Presently I work one full-time job with a 2.5-hour (one-way, kill me) commute, and two part-time no-commute jobs, and I’m nearly broke, so cooking a lot, cheaply and quickly, is really important to me. I eat a lot of vegetables, legumes, and tofu, and I try to cook almost everything over the weekend, so I can just throw stuff in/take stuff out of containers for my lunches and dinners during the week. Now the weather’s getting cool, I especially like soups and casseroles, because they taste better as they age (to a point! duh!) and they are easy to make lots of and divide.
If you want to make your own hummamole (and you do!), get the recipe here!
What kind of a lunatic fries guacamole? A vegan lunatic fries guacamole.