More food to drool over today because it’s Friday and we’re lazy and love delicious food! This vegan take on elotes looks to be the tastiest best. Let’s all quit our jobs and eat it until we die. TAKE THAT, HEALTH VEGANS. Also, don’t look at your poop after you eat this. Or ever, really. I’m all about not knowing what’s going on internally and then one day dying from the ten pound tumor hanging off my shoulder that I thought was just a mole. TAKE THAT, HEALTH VEGANS. I don’t know where I’m going with this but basically: Eat this delicious corn dish and don’t ever see a doctor (until the one day you’re going to the bathroom to drop a deuce and out pops a baby, see a doctor then). Enjoy the corn! I’m so sorry!
Polenta Agnolotti with corn corn corn! »
One of my favorite vegan chefs and friend of Vegansaurus, Mark Tinkleman, has started a food blog!: Semolina and Sauce. Recently, he posted about this Polenta Agnolotti (Wikipedia: “Agnolotti is a kind of ravioli typical of the Piedmont Region, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing.” Roast beef smost beef! Not this time, buddy!) with porcinis, quince, and frisee.
If the title isn’t enough to attract you, Mark also offers a sort of corn manifesto sure to intrigue! I knew corn was messed up but Mark proclaims, “corn is a weapon of US imperialism.” Damn, son! My only critique for this recipe is MORE EXCLAMATION POINTS!!!! Now, go make me polenta.
Happy Thanksgiving from Erin of Vegan Homemade! She had so much food she needed extra plates just for dinner!
On the main plate is, clockwise from top left, nut roast extraordinaire, corn, green bean casserole, oyster mushroom stuffing, orange-cranberry sauce, and in the center, mashed potatoes and “turkey” gravy. In the upper right corner, a bowl of chestnut and celeriac soup with sherry-cider reduction; in the lower right, chopped salad with “honey”-lemon poppyseed vinaigrette. Whoever got to share in that bounty is extremely lucky! Happy Thanksgiving, Erin!
Happy Thanksgiving from Natalie of Vegitate! This is her “traditional” stuffing topped with cranberry sauce, part of her seven-course dinner made with her boyfriend in England—meaning, they did it all on a regular Thursday night. See photos of Natalie’s full plate and get recipes for all seven dishes at her blog!
Happy Thanksgiving, Natalie!
Recipe: Summertime Corn Pilaf! »
If you are anything like me, people are always inviting you to parties. Oy! But in the summer, getting invited to a party suddenly means you’re supposed to cook something. What the hey?! Outside of Thanksgiving, you don’t have to cook jackshit for parties in the other seasons! Bring some booze and you’re golden. Then summer comes along and POW! Everyone’s a commie! Ever heard of a “summer share?” Exactly.
That’s what the modern barbecue is: watermelon-coated communism. Like the potlatches of the Pacific Northwest, your neighborhood cookout is a redistribution of wealth. I guess they’re also a redistribution of time, or time in the kitchen, that is. Now instead of one miserable person sweating it up over the stove in 90-degree weather, we all have to. Fucking super.
Well have no fear! Megan Rascal is here to show you how to bring down the system from within: Corn and rice pilaf! Cheap, yummy and easy to make, it’s the perfect summer side-dish for any party.
1 cup rice
2 cups corn
1 teaspoon sugar
A shit-ton of salt and pepper… to taste.
Now, loosely defined, pilaf is just rice with something else (I hear there’s also something called “chicken pilaf”—what’s next?! Submarine pilaf?! Ick! Stick with the rice, kids). So make some rice, genius. I can’t help you with this as I’m incompetent when it comes to making rice. It’s my only flaw. I’d say make brown rice but if you’re hanging out with squares (and knowing you, you probably are), maybe you should make white rice.
Next, chop up the onion. In a frying pan with oil, saute the onion for, like, ever. I don’t mind burnt edges myself but if you aren’t into that, stir often. When the onion is soft and cooked, add the corn! This can be canned corn, frozen corn, fresh off the cob, I don’t care. Add the sugar and let the corn and onions cook together for a while. Don’t forget to stir but again, I prefer a little brown on my corn.
Finally, add a bunch of salt and a TON of pepper. That’s what this dish is all about: the sweetness of the corn and onion coupled with the bite of the pepper. And while I don’t care what kind of corn you use, I am a pepper snob. It’s got to be fresh-ground black pepper. Fresh ground, I say! It’s not that much to ask.
Other bonus: this is good warm or cold.
Other things to try:
Add wilted spinach and stewed tomatoes. You can add tomatoes regardless, but the spinach doesn’t work that great without tomatoes.
Use shallots instead of onions. Ballin’!
Add beans, black or kidneys. You know what I always say: no fiber, no party!
Imagine this pilaf alongside some bbq tofu! Too delicious! I know, I’m the man. OK, go forth, make pilaf and be merry.
From the vegetarian artislovely comes this recipe for Mexican Fiesta Soup, which looks delicious and seems totally appropriate for a blustery spring day.
4 tomatillos, peeled and rinsed
2/3 cup fresh cilantro leaves, packed, rinsed well
2 garlic cloves minced
2 tablespoons freshly squeezed lime juice
1 small white onion, diced
1 jalapeno, diced, plus more sliced for garnish (optional)
1 teaspoon ground cumin
One 28 1/2-ounce can whole peeled tomatoes (about 8 tomatoes), drained and crushed
3 ears corn, quartered
4 cups vegetable stock
1/2 ripe avocado, pitted, cut into 1/4-inch-thick slices
Nonstick cooking spray
Freshly ground pepper
1. Preheat oven to 375 degrees. Place tomatillos on a small rimmed baking sheet. Roast in oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from oven, and let cool slightly. Transfer to the bowl of a food processor; add cilantro, one garlic clove, and lime juice. Process until smooth and combined; set aside.
2. Lightly coat bottom of a large nonstick saucepan with cooking spray. Add onion, remaining garlic clove, and diced jalapeno; cook, stirring occasionally, over medium heat until onion is softened, about 7 minutes. Add cumin, tomatoes, corn, and chicken vegetable stock. Bring liquid to a boil; reduce heat, and simmer until vegetables are tender, 12 to 15 minutes.
3. Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add sliced avocado. Ladle into serving bowls; garnish with jalapeno slices, if desired. Serve with remaining tomatillo pesto
Your Vegansaurus knows that some of you have issues with cilantro, so for you we recommend substituting some tarragon, a pinch of rosemary, maybe a pinch of thyme—all fresh!—and a couple extra garlic cloves. Try it and see!
[photo from Whole Living via artislovely]
Loads of food, loads of swears, vegetarian kids, meat-obsessed men, literal and figurative pigs AND MORE in today’s link-o-rama! »
Volunteers from Harvest Sacramento picked over 1,300 pounds of citrus fruits from trees in Midtown Sacramento last weekend; it all went to the city Food Bank. This included fruit from trees in private homes whose owners weren’t able or willing to pick it themselves. Our state capital is now surely scurvy-free and we couldn’t be prouder. [image via Sacramento Press]
Fun-times vegan-style events!
Super-important news, don’t forget: the very second East Bay Vegan Bakesale happens tomorrow, Saturday Mar. 20 from 11 a.m. to 4 p.m. in front of Issues (20 Glen Ave. at Piedmont Avenue) in Oakland. Even the SF Bay Guardian is (moderately) excited about it!
Tomorrow is also the fourth annual San Francisco International Chocolate Salon, at Fort Mason!
Celebrate the Great American Meat-Out with the San Francisco Vegetarian Society on Sunday, Mar. 21! For a $5 donation you will get hors d’oeuvres, lunch, and attendance at talks by Bob Linden and Dr. Will Tuttle. The event runs from 12:15 to 3:30 p.m. at the Unitarian Center, at 1187 Franklin Street at Geary.
It’s Vegan Week at Supperclub SF! This is especially useful if you are into “participating in” your “dining experience,” rather than “ordering and eating it while conversing pleasantly with your companions” and/or are a hippie gourmand(e). We hear the food is quite good, regardless, so now is probably the time to make reservations for Sunday, Mar. 21, or Tuesday through Thursday, Mar. 23-25.
Next Friday, Mar. 26 Lorna Sass, author of Short-Cut Vegan and Cooking Under Pressure, will give pressure-cooker demonstrations: one at the Ferry Market Plaza at 11 a.m., and one at Omnivore Books—3885 Cesar Chavez St. at 26th Street—at 3 p.m.
Items of social and political import!
Animal-abusers often become people-abusers, so state laws regarding convicted animal-abusers are growing stricter and more prevalent. This is progress, yes? At least authorities are learning to remove animals from abusive situations.
You know what kids love? Animals! You know what kids hate? Hurting animals! You know what conclusions that leads kids to (of their own accord!)? Not eating meat! Yes I know, this is probably another non-trend piece, but at least it is a positive trend piece, rather than some douchey 30-year-old who wears exclusively leather accessories and insists that raw meat is the diet of the future.
Vegetarian kids who buy school lunches may get a break soon: Washington (D.C., duh!) gossip has it that our D.Kuch may have traded his “yes” vote on the healthcare reform bill for E.Kuch’s inclusion—meaning, veg options!—in Michelle Obama’s new campaign for healthy childhood eating habits. Believe it? I don’t know. But I do know that we love the Kuciniches and are super-happy to have Elizabeth’s support for this program.
You could learn to make tasty vegan food to serve the Kuciniches—or your family, whomever—at the Secrets of Vegan Baking site, which has instructional videos by Christine Dickson.
Yes I know, Starbucks is terrible and disappointing. But: VEGAN FRAPPUCCINOS, come on! Now we can drink gigantor coffee milkshakes just like everybody else. America, fuck yeah!
Or if maybe you are doing a “make fast food items at home” thing, as that shit is tasty but also totally vile and full of animal parts, try this recipe for a vegan Shamrock Shake. There’s spirulina in it!
The SFBG praises Urban Tavern’s German vegetable stew. They don’t say whether you can get the enormous pretzel without the “beer sausage,” but I sincerely hope so. I lived in Germany for a year, a freshly baked enormous pretzel is fucking delicious, let me tell you.
FYI, corn is fucking food and fuel prices all up, again. In case there was any question of corn being the most insidious sister.
Executives at giant food corporations continue to be stupid assholes! Who’s surprised?
Erykah Badu continues to be a crazy-awesome human! Who’s surprised?
Dan Barber discusses organic farming in an intelligent, coherent manner—until he gets to the “MY veal and foie gras are totally awesome” bit.
Hello St. Andrew Beach Mouse, from Panama City, Florida! It took a lot of patience and skill for photographer Joel Sartore to capture this image, as well as pictures of six other endangered animals. [image via PDN Photo of the Day]
I love My Life Is So Awkward! This week Caroline reported on a cat who had been called for jury duty, and whose human companion, in response, “chose ‘Does Not Speak English’ as the BEST reason why her cat could not serve on a jury.” Better: “The disqualification was denied and now she is hoping it is cleared up before the summons date so she will not have to bring her cat to court. ” DYING.
Don’t worry, you fucking savages, the Muslin Kenyan President isn’t going to take away your “right” to cold murder fish straight out of our national waters. He may ban “puppies, sunshine, and MOST DISTURBINGLY the leopard-print Snuggie,” who even knows anymore.
It looks like dolphins actually sort of hate it when people swim “with” them, and “dolphin tourism” totally freaks them out and makes it impossible for them to live happy porpoisey lives. Best idea: leaving dolphins the fuck alone!
The USDA’s Economic Research Service presents 100 years of American diet trends, including a ton of graphs. Gross-out data include: in 2008, the average American ate 31.4 pounds of cheese. JESUS CHRIST YOU FUCKERS THAT IS SO MUCH CHEESE. That is, like, a three-year-old child of cheese. So, so disgusting.
For fuck’s sake: PETA and
a meat company called “Bullwhip” (which is Google-immune—seriously, you try searching “Bullwhip meat california -peta” and see what happens) are is play-fighting over Sex.com. Really, PETA? Fucking really? Just shoot me in the face, already. [Ed: turns out the “Bullwhip” part is fake! That’d explain why it’s un-Googleable]
There is a World Federation of Chinese Medicine Societies, and in this year of the Tiger it has officially asked its members to stop prescribing “tiger products,” presumably because tigers are endangered, and consuming their skins and/or bones is totally useless.
Ha ha, remember how the United Nations was considering a proposal banning the export of Atlantic bluefin tuna, and the U.S. supported it? Yesterday the U.N. basically said Fuck Off, fishes, we want our sashimi, rejecting the proposal, which “puts the fate of Atlantic bluefin tuna back in the hands of…the very body that drove the species to the disastrous state it is now in.” Fucking AWESOME, U.N.
Grub Street San Francisco launches its version of its parent blog’s column, the San Francisco Diet, with inaugural diarist Michael Bauer. You guys, Laura would be the perfect contributor! Let Grub Street know: our girl must be featured.
Monsanto makes new onion from corn! »
Onion fans, have you ever thought, “Boy, I sure wish this onion didn’t taste like an onion”? Well move right the hell over, endless sea of genetically modified monster corn, because there’s a new crop on the block and it’s comin’ to a (Schnucks) grocer (in St. Louis) near you!
Malevolent dictator Monsanto is proud to introduce the EverMild, a feisty new breed of onion poised to take the world by storm. True to its EverGross name, the EverMildMagicOnion is a milder version of your average, shitty old onion.
“The EverMild was grown and selected to have a mild and sweet flavor,” Danielle Stuart, a spokesperson for Monsanto’s vegetable-seed business, told AOL food blog Slashfood. “They are very versatile, you can use them raw in salads, or roast or grill them. They’re grown domestically in the Pacific Northwest so they will be available in the winter months,” unlike the EverRegular sweet onion Vidalia, which siestas on the moon during winter.
Alarmingly, the EverMildMagicOnion was “developed using good old-fashioned traditional plant breeding techniques.” Is Monsanto selling out??
Fear not, readers; when asked (in an exclusive interview!) what else might be coming down the pipeline, a Monsanto spokesperson told this Vegansaurus contributor, “We’re currently working on an exciting new variety of apple with the texture of cardboard and the flavor of boiled gym socks. We’ve also had our eye on an upstart food science company that’s had great luck producing lettuce that tastes like french fries and corn that spontaneously turns itself into Mountain Dew. It’ll be a landmark year!”
Well, that’s a relief!
Kate lives in the hull of one of San Francisco’s buried sea-faring vessels. It’s dank and dusty down there but she doesn’t mind; she’s got her two cats and a library of science fiction novels to keep her warm. When she’s not worrying about lantern fires and whether Safeway is out of Boont, Kate enjoys obliterating zombies and making vegan nachos. You can find her on Flickr and Twitter.
Recipe: Corn Jalapeño, Marry Me. »
Corn is CHEAP and plenty this time of year: 25 cents at Safeway and 50 cents for organic stuff at Whole Foods. My local produce stand was more expensive than either of these so you make the call.
Serving size: for two
Prep time: 15 min
2 ears of corn (white or yellow, though I prefer white)
1 to 2 tomatoes (Roma, sweet 100, heirloom—whatevs)
Italian parsley (optional)
salt and pepper
1. Preheat oven to 450 F. Take corn, husks and all, and place directly on middle rack. Roast for 20 minutes. Remove from oven; set aside to cool.
2. Meanwhile, get the mise en place ready. Everything is according to taste. I tend to prefer corn as the main focus so I go easy on the onion and tomato:
a. dice half a jalapeño into really small bits, seeds and all
b. dice red onion (I go easy on the raw onion)
c. dice tomatoes into small chunks. Best to squeeze the seeds out first so your corn salad isnt watery. If you use sweet 100s or baby tomatoes, slice in half.
3. Remove husks from corn. Take a knife and shear kernels from cob. Place kernels in large bowl.
4. Add jalapeño, onion, tomato to bowl. Add juice of 1 lemon and 1 lime. Adjust according to taste. Add salt and pepper to taste.
5. Optional: chop sprinkling of parsley and add at end.
Jalapeño and lime are really important in this dish; they make it bright and kicky.
This is another delicious recipe from the brilliant mind of Fancy Nancy. We <3 us some Nancy recipes.