Champs in Brooklyn opens new location, still makes the best vegan brunch! »
Hey guys! I totes went to Champs this weekend for brunch and it was the best ever. I almost got biscuits and gravy like I always do because vegan biscuits and gravy is the greatest meal in the history of everything, but I ended up getting the fresh toast slam instead. But I added a biscuit for posterity! Now, admire its beauty pictured above.
The french toast was delicious. Maybe not as moist or whatever like I remember non-vegan french toast being but it was still extra yummy. And I love their tofu scramble! I’m so over all the spicy and curried tofu scrambles every where else. This is more like real scrambled eggs—though not gross eggy. The soysage rules and I love the biscuits! I could do without the fake bacon but it’s not terrible. Oh and I had the best almond milk latte! But then I was so full, I couldn’t eat cupcakes or any of their other pretty baked goods. Next time I will bring them home. I should also mention the wait for a table was 1.5 hours! But we got there on Saturday at 12:30 so that’s prob the worst planning ever.
But wait, there’s more! They JUST opened a second location! Champs Junior! I haven’t been yet but it’s on Manhattan Ave, between Nassau and Driggs. Why can’t they open one in my neck of the woods?! Please!
I’m expecting a review from A Soy Bean any day now as I’ve seen she’s been stalking the new location on Instagram. Stalk on! The people want to know!
Vegansaurus NYC: Cowgirl’s Baking! »
Cowgirl’s Baking! Ever heard of it? It’s in Manhattan. I was in the city yesterday and happened by—the same day Laura and I had been talking about this place! See, they had a vegan hot dog eating contest over July Fourth and Laura wanted me to write about it and I was like, Laura, it’s not July Fourth anymore! And she was like, Megan, vegan hot dog eating contest! And then by chance, I walk by. The world is a funny place.
The main thing I had heard about Cowgirl’s Baking is that they sell vegan funnel cake! OMG DON’T DIE! Yes, as you may have guessed, it was delicious. A lot oilier than I remember, but I don’t think I’ve had a funnel cake in like 10 years? It was GOOD. Funnel cake is GOOD. I was HAPPY.
Funnel cake was all I was prepared to buy yesterday (I was actually on my way to dinner—ha!) but I will definitely go back! They have many savory items I want to try, including cheddar biscuits. I love a good biscuit! They also have about a million cupcakes. I want them all.
They have little places to sit but they seriously need some AC like whoa. You should definitely make the trip here one day, for lunch AND dessert. I may even be there when you go! I’ll be the extra-good-looking one. Say hi.
Recipe: Roasted root vegetables with rosemary biscuits! »
Hey pals, once again my mother did a lovely vegan spread alongside the lame turkey and stuff. The vegan mashed potatoes and vegan stuffing were delish but this was the special center of the vegan Thanksgiving at my house! It’s a roasted-root-veggie cobbler-type thing. We made it once many moons ago from a Martha Stewart recipe but I couldn’t find it anywhere! We found some approximations online but we just sort of did it the way I remembered in the end. Well, a very simple version of it.
You just chop up a bunch of root vegetables (and brussels sprouts because I love them!) like parsnips (I’m so into parsnips now), beets, sweet potatoes and all those good things. Mix them up with salt and olive oil, and then roast them in the oven! Once they are all roasted and you know, tasty, add from a half to a whole cup of vegetable broth, depending on the size of your dish. Then you put the biscuit topping on and bake. Use any biscuit recipe you want; I really really love Bisquick so I just did their basic recipe and added rosemary. Boooom! Roasted root vegetables with rosemary biscuits!
[second picture is of the “vegan” leftovers section in the fridge—how cute is my mom?]
Happy Thanksgiving from reader Amber in Seattle! She and her roommates Lola and Remi (with the glamourous names!) made what sounds like a literal ton of food; pictured on this plate are Tofurky cooked with butternut squash, apples, mushroom, onion, potato, and carrot; stuffing with heaps of mushroom gravy; biscuits; green bean casserole; baked mashed potatoes with Daiya; cooked kale and chard; roasted sunchokes and parsnips with sesame oil; and baby greens salad with cucumbers and beets. She says that this was her “first time having sunchokes EVER and they are [her] favorite new TASTY discovery.” Happy Thanksgiving, Amber!
Chef Tal Ronnen’s Thanksgiving menu: Sweet potato biscuits! »
More mashed potatoes? No problem at all, chef Tal Ronnen. Possibly we love nothing more than a double-carb-punch of mashed root + biscuit. Picture soaking up the mingled sauces on your Thanksgiving plate with a piece of warm biscuit, then scooping up a bit of cashewy mashed potatoes, and adding a wee slice of your Gardein on top: perfect bite, y/y?
Fun fact to tell small children (which they can and will later repeat to everyone they know, including many other small children, thus ensuring that The Truth will be spread throughout the world): the tuberous root we in North American call the “sweet potato” is just a variety of the tuber we call a “yam”—much like differentiating between types of apples. Those rusty-skinned, orange-fleshed roots labeled “yams” are legally required to also be labeled “sweet potatoes” within the U.S. because there is a proper vegetable called a yam, of which the starchy tuber is eaten. Yams and yams aren’t related at all! You are now the hero/bane of Thanksgiving.
Sweet potato biscuits
20 min prep
20 min cook
1 cup unbleached white flour
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. Earth Balance, chilled
1 tsp. agave nectar
¾ cup mashed sweet potatoes, cooled
¼ cup unsweetened soy milk
Sift together the flour, baking powder and salt in a mixing bowl. Cut in the margarine until well incorporated. Add the agave nectar, sweet potatoes, and soy milk and combine, forming a soft dough.
Roll the dough out on a floured work surface to ½-inch thickness. Cut out biscuits of desired size. Bake in a preheated 400°F oven on a greased baking sheet for 12 to 15 mins.
Tomorrow is the last recipe! Yes, it’s dessert, but it doesn’t use pumpkin. So that’s something to look forward to.
Vegan dog biscuit round-up! »
My dog Figaro (rescue dogs represent!) is snobby about his treats. People are always trying to give him biscuits and he totally ignores them like, “Ahem, I eat chewy molasses treats and spoons of peanut butter like whenever I want; bleh to your dry biscuits!” And the people get all sad and I have to tell them he’s just nervous and I’ll give it to him later, then I give it to a homeless dog with less discerning tastes. But guess what! I’ve found a biscuit treat Figgy LOVES! Cloud Star’s green apple and peanut butter Muttos! They are a two-in-one flavored biscuit and they look so cute that I had to try them out when I saw them at whole foods.
What am I getting at??? VEGAN DOG BISCUIT ROUND UP!
Like I said, Fig’s latest and greatest treat, by Cloud Star. They have two vegan flavors: Peanut butter and apple, and blueberry and oatmeal. Haven’t tried the latter yet but like I said, Figgy loves the PB and apple ones.
Zukes offers one vegan option, the Peanut Butter ‘n Blueberryz flavor. These come HIGHLY recommended by our other resident vegansaur dog, the beautiful Hazel. Edit: Zuke’s Superfood organic dog buiscuts are also vegan, but not the Z-ridge dental chews as previously reported. Sorry, everyone, our bad.
This is a fruit and veggie, low-fat biscuit by Old Mother Hubbard that also comes recommended by Hazel.
Peace Prayer Love Bites!
These and all the treats by Bark for Peace are vegan!
Pumpkin Pie Muffins!
Um, they look really good. Imagine if you toasted them a bit?! Your dog would FREAK. Nice job, Boston Baked Bonz.
Organic Oven Baked Dog Treats!
Grandma Lucy’s makes several vegan flavors of these, including blueberry!
All right now kiddies, go buy these for your pups! Or make your own if you aren’t lazy like me! Boy, am I lazy!