vegansaurus!

07/03/2013

Via KQED’s Bay Area Bites comes this video of chef Jimmy Zhang, master fruit and vegetable carver, practicing his craft on a watermelon. Food art! It’s incredible.

12/19/2012

It’s nearly time for winter break (!!!), which means it is “only posting stuff that makes me happy,” which translates to “good food and cuddly animals.” In that vein, here is Michael Procopio’s beet and orange salad, to fight the Seasonal Affective Disorder and celebrate the winter solstice that will (eventually) bring the sunshine back to us.
Get the recipe at Bay Area Bites! Though I remain ambivalent about beets, this salad is gorgeous. You might add some pomegranate seeds for extra-fancy winter produce points, should you be so inclined. Or serve it atop a bed of kale for a vegan superfood knockout.
[Photo by Michael Procopio via Bay Area Bites]

It’s nearly time for winter break (!!!), which means it is “only posting stuff that makes me happy,” which translates to “good food and cuddly animals.” In that vein, here is Michael Procopio’s beet and orange salad, to fight the Seasonal Affective Disorder and celebrate the winter solstice that will (eventually) bring the sunshine back to us.

Get the recipe at Bay Area Bites! Though I remain ambivalent about beets, this salad is gorgeous. You might add some pomegranate seeds for extra-fancy winter produce points, should you be so inclined. Or serve it atop a bed of kale for a vegan superfood knockout.

[Photo by Michael Procopio via Bay Area Bites]

11/29/2012

Proposition 37 failed, but we can still figure out what’s going on with our produce. Mike Kahn made this three-minute video about Price Lookup Codes (PLUs)—the digits on the stickers on your grocery-store produce—to teach us how to read them and use them to learn how a food was grown.

Bay Area Bites also has some more information on how to identify genetically modified and engineered foods.

My favorite organic food? Pepple’s Donuts, duh.
image 

[Photo via donut king Josh Levine’s Instagram, which you should follow because DONUTS]

11/20/2012

Oh yeah, it’s Stephanie Hua’s friend Jen’s Auntie Louise’s cranberry jalapeño relish, and you need to have it on your table this week. It’s the perfect Thanksgiving fusion dish! And it’s totally gorgeous, which is half the reason we eat cranberries, right? They’re always so pretty.

Oh yeah, it’s Stephanie Hua’s friend Jen’s Auntie Louise’s cranberry jalapeño relish, and you need to have it on your table this week. It’s the perfect Thanksgiving fusion dish! And it’s totally gorgeous, which is half the reason we eat cranberries, right? They’re always so pretty.

11/15/2012

Roasted pumpkin seeds three ways with our pal Jerry James Stone!
You guys aren’t afraid of roasting pumpkin seeds, right? My ma roasts hers plain to feed to her chinchilla, but we humans aren’t usually thrilled by such unembellished snacks. JJS has got three spice mixes for your pepitas: salted, maple and sea salt, and coffee and chili (ooh).
And a video, in case you’re better at watching than reading:
[Can’t see the video? Watch it on Vegansaurus.com!]
Every part of the pumpkin! Because nobody puts pumpkin guts in their vegetable scraps stock!

Roasted pumpkin seeds three ways with our pal Jerry James Stone!

You guys aren’t afraid of roasting pumpkin seeds, right? My ma roasts hers plain to feed to her chinchilla, but we humans aren’t usually thrilled by such unembellished snacks. JJS has got three spice mixes for your pepitas: salted, maple and sea salt, and coffee and chili (ooh).

And a video, in case you’re better at watching than reading:


[Can’t see the video? Watch it on Vegansaurus.com!]

Every part of the pumpkin! Because nobody puts pumpkin guts in their vegetable scraps stock!

11/01/2012

Bay Area Bites has a super-sweet recipe for pickled jalapeños, which are vegan by default and also one of the world’s greatest foods. Not just sour, not just salty, but vegetal and SPICY, it is truly wonderful.
Don’t want to bother with canning? You can do this in the fridge! Refrigerator-pickled produce is a simple and easy way of preserving food you have no intention of letting sit around longer than a week, because it is too delicious to wait for.

Bay Area Bites has a super-sweet recipe for pickled jalapeños, which are vegan by default and also one of the world’s greatest foods. Not just sour, not just salty, but vegetal and SPICY, it is truly wonderful.

Don’t want to bother with canning? You can do this in the fridge! Refrigerator-pickled produce is a simple and easy way of preserving food you have no intention of letting sit around longer than a week, because it is too delicious to wait for.

09/28/2012

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]

(Source: blogs.kqed.org)

09/12/2012

Drink this now: a spicy margarita with jalapeño and cilantro, from our pal Jerry James Stone!
The recipe is at Bay Area Bites, along with this video!
You know, sometimes I think Vegansaurus should have a cooking show, though the only one of us who writes her own recipes is Jenny. Maybe I could just make her drinks (such as this tremendous spicy margarita!) while she magics up some Heaven Dogs. Actually, that seems kind of genius, right?

Drink this now: a spicy margarita with jalapeño and cilantro, from our pal Jerry James Stone!

The recipe is at Bay Area Bites, along with this video!

You know, sometimes I think Vegansaurus should have a cooking show, though the only one of us who writes her own recipes is Jenny. Maybe I could just make her drinks (such as this tremendous spicy margarita!) while she magics up some Heaven Dogs. Actually, that seems kind of genius, right?

07/25/2012

Artichoke chips! From the people who brought you the lavender-mint mojito!
Jerry James Stone at Bay Area Bites calls it “a vegetarian version of the internet’s bacon meme,” which surprises me, because I have never heard of it and I read a fair amount of vegan food blogs. Tempeh bacon? Duh. Eggplant bacon? Made it, loved it. But artichoke chips? In everything, on everything, let’s eat crispy fried artichokes all the time? I could get behind it!
If you’ve never made them, check out this recipe (with helpful video). If you have, why didn’t you tell us about artichoke chips? They seem brilliant!

Artichoke chips! From the people who brought you the lavender-mint mojito!

Jerry James Stone at Bay Area Bites calls it “a vegetarian version of the internet’s bacon meme,” which surprises me, because I have never heard of it and I read a fair amount of vegan food blogs. Tempeh bacon? Duh. Eggplant bacon? Made it, loved it. But artichoke chips? In everything, on everything, let’s eat crispy fried artichokes all the time? I could get behind it!

If you’ve never made them, check out this recipe (with helpful video). If you have, why didn’t you tell us about artichoke chips? They seem brilliant!

07/16/2012

Let’s drink with Bay Area Bites! This is Jerry James Stone’s strawberry-mint mojito, made with blonde ale, and it looks gorgeous. Mixing beer with liquor seems like delicious danger, which we are totally into. Taking a little risk is good for the constitution.
We’ve got the local strawberries, home-grown mint, and rum; you bring the ale and we’ll have cocktails on the patio, yes please!
[photo by Jerry James Stone for Bay Area Bites]

Let’s drink with Bay Area Bites! This is Jerry James Stone’s strawberry-mint mojito, made with blonde ale, and it looks gorgeous. Mixing beer with liquor seems like delicious danger, which we are totally into. Taking a little risk is good for the constitution.

We’ve got the local strawberries, home-grown mint, and rum; you bring the ale and we’ll have cocktails on the patio, yes please!

[photo by Jerry James Stone for Bay Area Bites]

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