NEW VEGAN CARAMELS, Y’ALL! Over at SFoodie, the marvelous Ms. Tamara Palmer has the sweet scoop on Napa’s Obsessive Confection Disorder (OCD! ha!) that just started selling in San Francisco. She writes:
Its products are being exclusively (for the moment) carried at Other Avenues (3930 Judah at 44th Ave.), and the organic co-op’s produce has inspired several of the caramel flavors. Unusual varieties include butternut squash, candied yam, and salted agave-lime.
She goes on to describe tasting some of the flavors and HOO BOY. Our Mark lives in the Outer Sunset and so we’re on the case. That’s Vegansaurus for you, always looking out for you via binge/purge. JK, we binge/binge. Don’t thank us yet, you’re probably gonna have to finance our piano box funerals. YOU’RE WELCOME.
Roasted cauliflower with walnuts and pickled plum vinaigrette from Eat Drink Better. Maybe I’ve been on this cleanse too long but that shit looks delicious. WHAT IS HAPPENING TO ME?!?!? I don’t even recognize myself! I’m a MONSTER!!
Chocolate and Strawberry Napoleons from the outstanding Vegan Dad. Oh yes, there is a recipe, too. If my own father is reading this, to you, sir, I say: WTF WHERE ARE MY G.D. CHOCOLATE AND STRAWBERRY NAPOLEONS I KNEW YOU AND MOM NEVER REALLY LOVED ME!!
Vegansaurus Giveaway: The Complete Guide to Vegan Food Substitutions! Haley is the winner with “kim chee”! »
Those geniuses Joni Marie Newman and Celine Steen are at it again! They’ve written a new cookbook, The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite, and it’s a goodie. Packed with recipes from Beer-Battered Corn Dogs (HELLO!) to Frozen Pot de Crème (HELLO!), this cookbook is outta control. They also have tips for replacing any animal ingredient in pretty much any recipe you could dream up. It’s not only a cookbook, it’s a real resource. Plus, it’s hella cute, easy to follow along, and Joni and Celine are so much fun to read. It’s a keeper.
If you want to win a copy (and you do! because you are a winner!), let me know a food that you like in the comments! Whatever is closest to a my favorite food (don’t try to get it out of me, it’s a SECRET! Just like everything surrounding food should be! Secrets! And lies! What!) will win. Or, you know, I’ll use random.org. We’ll run this until Tuesday, Feb. 8. May the best vegan win! Yes, this giveaway includes a judgement on your character!
Vegan Dessert Party for Harvest Home Sanctuary! »
You know how we love us some baked goods and we love us some Harvest Home Sanctuary? Well, two of our great loves are coming together at this fresh-ass ALL YOU CAN EAT DESSERT PARTY and fundraiser for Harvest Home! Ow!
It’s taking place on Friday, March 11th in Danville (not THAT far, okay? And there is a bus that goes near the house it’s being held at! If you need more info on that, email Shani!) and there will be a million vegan treats and hey! Do you want to bring some, too? Because they need more bakers! Email Christine if you’re interested in taking this next level and contributing! And everyone else! On March 12th: Let’s eat so much and talk about how cute bunnies are and have the PERFECT EVENING. I’m excited.
RSVP on Facebook and then come get you one of THESE BAD BOYS:
[Photo by Sugar Daze!]
The January 2011 SF Vegan Bakesale: SUCCESS! »
Thank you to everyone who came out and bought things on Saturday! You helped us raise $2,000 for the benefitting organizations, Mickacoo and Muttville.
A king pigeon modeled a fancy pigeonkini!
People were thrilled about these cashew-cheese-filled, chocolate-covered dates!
We went from 11 a.m. to 3 p.m., at which point the leftovers consisted of maybe three jars of Frankie’s amazing pickled carrots, exclusively*. Thank you to Speesees for letting us take over their sidewalk—did anyone take advantage of the 10 percent discount for SFVBS customers?
If you missed the whole sale well, first, TOO BAD, and second, you can still donate independently to Mickacoo and/or Muttville—they can always use the extra money. Us, we’re going to split that $2,000 to hopefully help out a lot of pigeons and senior dogs. We’re so grateful to every one of you who came, to volunteer, to buy, to drop off delicious treats and leave—you’re all lovely human beings, and we hope to see you in a couple months at the next one. If you want to be on the baking and volunteer list, email Laura!
*Next time everyone buy these because delicious.
Make these peppermint patties (easily veganizable by subbing Earth Balance for gross-ass butter!) and then shovel them down your gullet until January 1st when you pretend you won’t be doing that anymore. AND THEN: I’ll see you fat asses when you come crawling back on January 3rd! Happy Holidays!!
Falafel Burgers! These are for burgers but you can make balls too and serve in pita bread as you like!
1 cup chickpeas, soaked overnight
½ cup fava beans, soaked overnight
¼ cup bulgar
1 medium onion, very finely chopped
2 cloves garlic, crushed or finely chopped
2 tsp ground cumin
2 tsp ground coriander seeds
6 Tbsp chopped parsley
½ tsp chili powder
2 rounded Tbsp wheat flour
1 tsp baking powder
1 tsp salt
Few drops of water, as needed
EVO for frying
Red Roasted Pepper Hummus with Kalamati Olive Tahini sauce
4 whole wheat rolls
1 heirloom tomato, Sliced
1 avocado, sliced 4 ways (I left this out today)
4 slices red onion
Drain the chickpeas and fava beans thoroughly and pulse in the food processor until lightly broken up. Add the remaining ingredients and continue to pulse until you have the texture of coarse breadcrumbs.
Gently form into patties.
Fry in hot oil at 350 degrees for 4-5 minutes, or until crisp and golden.
Drain. Assemble the burger. Serve with more hummus on the side and tahini sauce.
Baked Cinnamon Donuts from the adorable It Ain’t Meat Babe blog! These puppies are baked for you more health conscious fools but to that I say, “NUTS!”