Drink this now: a spicy margarita with jalapeño and cilantro, from our pal Jerry James Stone!
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?
Welcome to summer, won’t you join us on the patio for a drink? This is a lavender mojito from the girl and the fig, a Sonoma restaurant featured on Bay Area Bites. I got so distracted by the idea of making a fancy-bath-soap-style boozy drink that I have no idea who they are or what they serve: I just really want an herbal drink!
Get the recipe at Bay Area Bites and make this summer a season of homegrown drinks!
[photo by Jerry James Stone via Bay Area Bites]
MORE NOG, PEOPLE! Earth Balance soy nog spotted
somewhere Megan shops in Brooklyn at Whole Foods in Philadelphia. Hot damn! Has anyone tried it yet?? How does it compare to my beloved Silk Nog? It’s definitely a less-evil company, so if it’s good, I’m all about the switch! And has anyone tried So Delicious’ COCONUT NOG? What do you think? Don’t hold back on me, man! This is the shit I live for!
Now, a song: I want the nog! I want all of the nog! I will not stop until the streets run yellow with nog, it’s my box of nog! Give it to me, NOW!
It’s here!!!! I know, I know, it’s BEEN here but I just bought some and maybe you forgot but it’s the reason for the season! So basically, replace your water consumption with it until the end of December! L’chaim!
Also, I’ve written about Silk Nog’s arrival every year we’ve done Vegansaurus. This is as close to tradition as we have! Also again, some recipes for delicious foods made with delicious Silk Nog! Silknogspiration, y’all.
Strawberry vanilla agua fresca, with RECIPE! Isn’t summer awesome? I mean, all we have to do is sit around and drink alcoholic fruit and life is dandy. Wait, there’s alcohol in this, right? Because if not, just add a quart of rum and you’ll be emailing me being all LAURA OMG YOU’RE RIGHT SUMMER IS RAAAAAD. Do it!
Vegansaurus NYC: Counter! »
Counter kind of rules—75 percent of my meal was off the hook! It’s just vegetarian but most of the items on the menu are vegan. They have “snacks” where you can get any three for $15—I love that sort of thing, small bites and whatnot. We got the white bean hummus, cornmeal-pepita-crusted kabocha and the roasted butternut and broccoli raab crostini. The crostini was very good but the kabocha was AWESOME. The hummus: meh. It had a bit of a fennel taste and I mother-loving HATE anything that tastes like licorice. Licorice can die in a fire for all I care! Yeah, I said it.
I got the soup of the day, a white bean soup, and it was pretty good but nothing special; the side of brussels sprouts, though, goddamn they were good. I love brussels sprouts! They were the beets of 2006 and I’m still on that groove train. The 25 percent of my meal that I didn’t like was the brown rice salad. It was really hard, the kabocha in it was kind of tough, and the brown rice was minimally cooked. That was a downer, but the rest of the meal was great.
My waitress kind of blew. She was nice enough but she just wasn’t around even though the place wasn’t even a third full. It’s not a big deal; I just could have gotten several more glasses of organic wine, if she’d given me the opportunity! We wanted to get dessert too but she took so long to come over to us that we lost interest in it. I showed her! I only tipped her 15 percent instead of my standard 20!* I think she got the message.
I would definitely recommend this place for drinks and tapas (“tapa” is foodie for “appetizer”!). They have an impressive drink menu and wine list—and you know I like to get my drink on!
[Sorry for the generic picture from Counter’s website but I couldn’t get any food shots! Damn mood lighting! Man, I need to get out for brunch more instead of dinner. But, alas, I like the nightlife!]
Coco Loco! »
It works like this: $2.50 buys you the coconut of your choice. He hacks off the top with a cleaver, puts a straw in it, then you drink the water. Then you bring it back to him, he hacks the whole thing open and puts a spoon in it, and you eat the jelly-like meat (cause they’re young coconuts, obviously). Then you feel fat and happy. The proprietor is very sweet and it seems like business is slow, so GO NOW, YOU LAZY BALL OF LARD. I dunno.
It’s located at 2770 Mission St. at 24th Street.
Hat tip to all the internet buzz and what not.
No clue what the hours are so I hope it’s open when you go Open from 9 am to 7 pm every day! Otherwise, SUCKS TO BE YOU but you can make due with the other resources of our fine neighborhood.
Thank you, Joel! For the photos & info!
Rocket Dog fundraiser!, cupcakes go boom, more urban chickens, famous writers tell you about food, and we are spoiled produce-cocktail-swillers in the Friday link-o-rama! »
Rocket Dog Rescue Happy Hour fundraiser at Doc’s Clock! Be there tomorrow, Sept. 5th, from 4 to 8 p.m. at 2575 Mission St. (between 21st and 22nd): 50 percent of the bar and 100 percent of the proceeds from the silent auction (with fantastic prizes!) will benefit Rocket Dog Rescue. Doc’s Clock will also take donations for VetSOS.
Slate says, Watch out, cupcake-bakers, your business is a bubble on the verge of bursting! Author Daniel Gross briefly mentions that Babycakes “offers vegan cupcakes,” failing to note that it is also a “refined-sugar-free, gluten-free, wheat-free, soy-free…kosher” and organic bakery with a varied menu that includes savory baked goods. If Gross wants to conflate an entire specialty bakery with year-or-less-old, single-item stores with utterly generic product, he certainly may, but that is not the strongest way to make a point. At least, not to vegans. Presumably the fine ladies and gentlemen of Sticky Fingers Bakery, Sugar Beat Sweets, Sweet Avenue Bakeshop, Sweet Cakes Bakery, Violet Sweet Shoppe, Fat Bottom Bakery, and other purveyors of fine vegan baked goods would agree.
Ooh fancy, it’s The Nation’s 2009 food issue! Possibly pertinent topics include: starting a community garden, farmers’ markets in Mississippi, and Alice Waters on school lunch reform. Those articles, and quite a few more, are presently available in full for free online, so best get to reading while you can, non-subscribers.
Let’s look at restaurant reviews in the Chronicle! This week, Michael Bauer spent $200 on “pancetta-wrapped rabbit” at Oliveto and did not enjoy it. My heart bleeds for you and your “disappointing” meal, Mr. Bauer. Some might say next time, lay off the animals, but you soldier on. This is what I want in a restaurant reviewer: dedication to duty. For the vegans, four sad paragraphs about Golden Era, in which the reviewer turns up her nose at the fake chicken. What kind of joyless soul does not enjoy Supreme Master’s fake chicken?
you have some sick ideas about supper: “Diners will be able to wander over, Barolo in hand, to commune with the creatures that might contribute to their dinner.” The “chef-owner” had a RISD-graduate-designed chicken coop built off of his restaurant to house his customers’ future meals/victims. I 100 percent want to vomit. This argument, that it makes you a better meat-eater when you “confront the reality” that your food used to be a thinking, feeling, living creature, it really burns. Yes, the disconnect between “antiseptic” packaged pieces of animals people buy from grocery stores and the actual animals those pieces came from is surreal and problematic; still, picking out the animal you want to have killed so you can eat it? How is that any better? That’s just on the acceptable side of bloodlust, and it’s revolting. If Pizzaiolo’s venture does anything, I hope it dissuades people from eating those chickens, when they’re forced to see the birds (theoretically) enjoying, you know, being alive, An apology to Pizzaiolo, we obviously didn’t read the article correctly! OUR SERIOUS BAD. It’s not vegan, but Pizzaiolo is taking a step to reduce their part in animal cruelty. What do Vegansaurus readers think of the backyard chicken trend?
Ethicurean takes a look at a potential federal bailout of the National Pork Producers Council, a.k.a Big Pork. Surprise: it’s industry-controlled, hypocritical, and a total violation of sensible business/economic practices! Ha ha ha oh meat industries, you rascals,* you.
The Vegan and Vegetarian Foundation created this lovely site called The Safety of Soya, to dispel the ridiculous myths and lies about soy that won’t seem to die—e.g., that “too much soy” will turn little heterosexual boys gay (Assuming they were heterosexual in the first place, that is).
The champion vegetable-eaters behind CSA Delivery blog made a minestrone soup to cure 1) the San Francisco summer blues and 2) a shameful craving for terrible food (in this case, minestrone soup from the Olive Garden, where not even the breadsticks are vegan). It looks like it was quite successful:
You know what Vegansaurus loves? Cocktails, are what we love. Lucky for us we live in one of the nation’s best cities for scrumptious, fancy drinks. Let us be grateful every day for these amazing bartenders who not only have amazing taste and imagination, but are so dedicated to their craft they grow fresh ingredients for the drinks they make you. Imagine that mojitonico with heirloom tomatoes picked that morning from a garden not five miles from the bar you’re sitting at. Now, die of bliss.
Bon Appétit knows its way around a backhanded compliment: Of Jeremy Fox’s wonderful Ubuntu the magazine says “the focus…is not on what is missing (namely, meat) but what is lusciously abundant,” and waxes rhapsodic about the restaurant’s vegetables for over 100 words. Nice to see your priorities are in order there, guys.
*no relation to super-commenter Rascal, Megan.
Rocket Dog fundraiser at Doc’s Clock! »
Are you doing anything important on Saturday? No, certainly nothing can be nearly so important as attending the Doggie Happy Hour at Doc’s Clock, which this month benefits Vegansaurus’ favorite dog rescue organization, Rocket Dog Rescue!
Doc’s Clock hosts a Doggie Happy Hour on the first Saturday of every month, because it is a caring bar full of animal-lovers, all of whom deserve big kisses on the mouth. By the dogs who’ve benefited from these happy hours, obviously, god. Hazel, the greatest dog in the history of RDR, could be convinced to trade smooches for snacks. I bet.
Be there—2575 Mission St., between 21st and 22nd Streets—from 4 to 8 p.m. on Saturday, Sept. 5th with lots of cash in hand, as 50 percent of the bar goes right to RDR, in addition to 100 percent of the proceeds from the silent auction OH YES, THERE WILL BE AMAZING ITEMS FOR THE WINNING. I promise you* will want at least one of the WONDERFUL PRIZES. In addition, Doc’s Clock will take donations for VetSOS, which provides veterinary care for the companion animals of homeless people. Bring collars, leashes, harnesses, animal first aid supplies, unused animal medications—anything a pet might need, a homeless pet probably needs as well.
With all that good you can do with so little effort, how can you not go and spend money. FOR THE DOGS, the poor, sweet, needy dogs. You just get drunk and buy stuff, easy-peasy, and the world is a little bit better. See you on Saturday (or else)!
*OK fine, I promise I will want at least one of these things, but really, they’ll be great.
Hello, heirloom tomato mojitonico. Aren’t you a looker. Even I, who generally does not care for raw tomatoes, will take two of you on a front porch and another hot Saturday, please. Who’s with me?
1/2 lime, cut into sections
Kosher salt and freshly ground black pepper
1/2 cup heirloom tomatoes, roughly chopped
1/4 cup fresh herbs (like basil, tarragon, thyme, chives or mint) loosely packed and not chopped
1 1/2 ounces gin
2 ounces tonic water, or to taste.
Rim a 16-ounce glass by moistening the edge with a lime wedge, then dipping the glass into a small plate filled with equal parts salt and pepper. Into the same glass add the tomatoes, herbs and lime sections, then muddle, gently, until the mixture is equal parts juice and solids. Add ice, stir, then add the gin, and stir again. Top with the tonic water.