vegansaurus!

03/06/2012

Spring is here! Spring is totally here! I know because Farm Fresh to You included a little basket of strawberries in today’s box and oh, they are delectable.
Has spring come to you, yet? How do you know the season’s changed?

Spring is here! Spring is totally here! I know because Farm Fresh to You included a little basket of strawberries in today’s box and oh, they are delectable.

Has spring come to you, yet? How do you know the season’s changed?

06/22/2010

The Vegansaurus Diet: Scrumptious S!  »

Welcome to the first edition of the Vegansaurus Diet, featuring reader Scrumptious S! This was inspired by New York Magazine’s Diet series! Thanks for the inspiration, guys!

I eat the kind of diet that makes people’s jaws drop open in disbelief, right before they say, “But what can you eat?” I can’t eat wheat/gluten and I don’t eat animal products. As long as I’m cooking for myself there’s a whole universe of food for me, but heaven forbid I should want to sit in a cafe for more than a few hours, because if hunger strikes when I am out in the world and I don’t want to spend a ton of money, I’m basically screwed.

I subscribe to Capay Farm’s Farm Fresh to You CSA and I write a blog about my CSA adventures (I’ve tried out three different CSAs so far), so a lot of my meals are built around what comes in my CSA box.

Friday, June 4
I’m on this huge breakfast burrito kick, which is basically saving my life because for a while I just could not figure out vegan, gluten-free (GF) breakfast. I use La Tortilla Factory GF teff wraps, and I brown them in a cast-iron pan so they’re all crispy outside like Cancun burritos. Today my burrito had refried beans, a scoop of leftover rice bowl made with black rice and dandelion greens, salsa, half an avocado, and a little Daiya cheddar, which I’m not sure yet if I like or not.

For dinner tonight I had leftover sweet potato and black bean enchiladas with roasted green chile sauce, recipe courtesy of one of the most fantastic GF, mostly vegan blogs ever, Gluten-Free Goddess. I make them with a little stripe of soy cream cheese down the center of each enchilada, and they are incredible.

Saturday, June 5
Breakfast was soft polenta made in the rice cooker, my favorite no-stress, lazy-ass way to make polenta. I added half a mashed avocado, salt, pepper, and a big squeeze of lemon juice. I’ve been eating a ton of avocados lately. I think I’m going to cry when avocado season ends.

Leftovers for lunch. In an attempt to streamline my cooking process, which can sometimes take hours for a single multi-course weeknight meal, I’ve been trying out a new cookbook from the library this week, Vegan Express by Nava Atlas. So lunch was her aloo ghobi with cauliflower and Klamath Pearl potatoes, both from my CSA, and creamy chickpea curry (the creamy is from coconut milk) from another blog I like, Beyond Rice and Tofu. There wasn’t much left of the leftovers, so I also noshed on a chai Bumble Bar to fill in the gaps.

Sunday, June 6
Dinner was another Vegan Express recipe, pasta carbonara with tempeh bacon and baby broccoli from my CSA box. I used Tinkyada brown rice pasta, which is so delicious I actually like it better than wheat pasta. And I made salad, red leaf CSA lettuce with toasted pumpkin and sunflower seeds.

Monday, June 7
Leftover pasta carbonara for breakfast. I love leftovers for breakfast. Unfortunately these leftovers put me into a carb coma (I don’t eat pasta very often), so I had to take a nap. A nap! After breakfast!

Amy’s Rice Bowl (brown rice, broccoli, and black-eyed peas) for dinner, topped with a ton of homemade kimchee. I love Amy’s; vegan, gluten-free, under $5 (way under, with a Rainbow coupon), and healthy-tasting. Awesome! The only drawback is I don’t have a microwave so it takes nearly an hour in the toaster oven.

Tuesday, June 8
I tried another new Vegan Express recipe for lunch, with many modifications. I ended up with a delicious concoction of quinoa, bok choy from my CSA, edamame, toasted cashews, and mandarin oranges.

Won the lottery for rush tickets to Wicked tonight! We tried to go to Golden Era for dinner, but of course they’re closed on Tuesday. (I actually knew that, I just didn’t know today was Tuesday. Go, me!) So we went to Pakwan instead and split saag aloo and baingan bharta. Rice for me, naan for the boy.

Thursday, June 10
I had a hectic morning so I threw an Amy’s in the toaster oven, this time Mattar Tofu with peas and dal and rice and stuff. I always sprinkle a bunch of mustard seeds on top of the Indian Amy’s because I’m total a mustard seed-addict.

Tuesday’s quinoa-and-bok-choy concoction is like one of those neverending cornucopias in fairy tales, constantly refilling itself with a new supply. I attempted to make a dent by having a hearty portion for dinner along with more of my beet greens and tofu from earlier. I also made more fudge brownies, but did my best to give them all away because I’m not really eating sugar right now. I do love to bake, though, so I try to surround myself with people who love sweets and then stuff them full of homemade treats for my own pleasure. It makes me feel a little like the witch in “Hansel and Gretel,” but I prefer to think I’m spreading joy. Who doesn’t love brownies?

Would you like to be featured on Vegansaurus? Of course you would! So submit your Vegansaurus Diet already!

10/02/2009

World Veg Fest, Cupcake Camp, secret vegan pizza, uncute animals, stupid lists, idiots on the radio AND MORE in this Friday’s link-o-rama!!  »

Get busy this weekend! It’s the 10th Annual World Veg Fest, as always at the County Fair Building on 9th Avenue at Lincoln in Golden Gate Park. It runs 10 a.m. to 6 p.m. on Saturday and Sunday Oct. 3rd and 4th, with a $6 “suggested” (strongly encouraged) donation. Come for the free samples, stay for Howard Lyman and Colleen Patrick-Goudreau. Or vice-versa, whatever.

Also this weekend: Cupcake Camp 2k9! Happening on Saturday, Oct. 3rd from 2 to 5 p.m. at Auttomatic (Pier 38, next to AT&T Park at Embarcadero and Brannon Street). Free to show up and eat! RSVP here.

Popbitch directs our attention to Uncharismatic Minor-Fauna, a.k.a., endangered species that don’t get the love and aid that the big adorables do, “just because they look like frightful abominations of nature.” We can’t all be pandas and tigers and pygmy hippos, after all.

After three years, a 12-country, 16-institution team of scientists called the Potato Genome Sequencing Consortium succeeded in their big goal: mapping (or sequencing, if you will) the potato genome! The potato has 12 chromosomes with 840 base pairs (in comparison, the human genome has 23 chromosomal pairs, with 3 billion base pairs). Coincidentally, just two weeks earlier another scientific team announced it had sequenced the potato blight pathogen. Vegansaurus firmly believes that what we need more of is science (and potatoes)—congratulations, potato mappers!

Farm Fresh to You was featured on NPR’s “Morning Edition” this week! Turns out you may already be eating produce from the Capay Valley at your favorite restaurant, which we assume is not Nettie’s Crab Shack, because, ew. (thanks for the link, CSA Delivery!)

HA HA HA one of the Lamb Cam kids looks just like Madonna.

KPFA hates vegetarians! No, seriously: Listen to the ridiculous nonsense they aired last week about the “destructiveness” of a vegetarian diet. I KNOW. This is by Lierre Keith, an ex-vegan and author of The Vegetarian Myth, which is just the sort of book omnivores love because it allows them to eat animals and feel morally superior—they’re the ones who’re really saving the environment, not we selfish sissypants vegans and our foolish soft-hearted misguided ways. SHUT UP FOREVER, LIERRE KEITH. Everyone knows you’re wrong.

You know how much Vegansaurus loves Animal Place—here is a chance for you to show them that you love them, too: Art for the Animals! It’s a super-cool project, and artist Sheila Tajima has a few paintings up now of different residents of Animal Place for you to purchase. All the proceeds go to the sanctuary!

Look, it’s Vegansaurus’ favorite congressional representative, Dennis Kucinich! He’s discussing health care! Needless to say, everything out of his mouth is Real Talk. If every elected official were as dedicated as him, we might actually have a functional government that served THE PEOPLE. Or at least, people with fucking sense.

Wildcare’s little Northern Pacific Rattlesnake needs a name! Already taken: Cupcake; Buttercup. Sorry everyone, Vegansaurus is just too terribly creative. Can’t hurt to enter anyway!

Well well, Delfina, isn’t this cute: “Vegan Option: Though they’re loath to mention it, the pizzaiolo will come up with a special vegan pie using whatever is around the kitchen. Definitely cooler than ordering a salsiccia sans sausage and cheese.” Thanks, Hidden Menu! You guys rock!

The Chronicle’s 2009 Bargain Bites is out! Here’s the full list. The criterion: “the majority of a restaurant’s entrees have to be $12 or less.” And delicious, one hopes. Opinions?

Ooh another list: Eater’s “Essential 38 San Francisco Restaurants.” Let’s see, anything veg? No? Shocking! But Blue Bottle and Magnolia, yes, fucking essential. You guys are the best.

Heads up! Next week Friday, Oct. 9, Papalote will donate 30 percent of all sales to disaster relief in the Philippines, which is desperate for aid in the wake of Tropical Storm Ketsana/Hurricane Ondoy. Two burritos each, everyone, it’s for charity!

PS: We are not sad about this. Duh.

03/02/2009

Farm Fresh to You  »

God in heaven, I’ve spent maybe 10 minutes looking at This Is Why You’re Fat, the most disgusting and shamefully salivary-gland-activating food porn site I’ve come across in a while, and now I’m starving for nourishment only fresh produce can provide.

When I was an office lady 40 hours a week, back in the golden days of 2007, Farm Fresh to You delivered a box of produce to my doorstep every other week (my day was Tuesday), full of wonderful seasonal items like potatoes and greens, nuts and berries, various members of the onion family, artichokes, leeks and fennel, always fennel. Lots of staples, and in every box some beautiful surprises you might never have chosen for yourself, but that you will be happy to have. YOU WILL, I PROMISE.

And if you’re not, say, you’re totally baffled by the presence of these leeks or pea greens or whatever the hell, enclosed in every box are recipes from other customers! Better, on the other side of the recipes page is a letter written by Thaddeus, the head brother of the four who own and operate FFtY. During the time I received FFtY service, I read stories of one the brothers losing his wedding ring in a river and diving in to find it; of Thaddeus and his wife and their wedding in France; of the seasonal harvests; of pests; of Thaddeus and his wife’s favorite tomato soup—perfect for 2008, year of a million tomatoes—and, I don’t know, a lot of other things. I don’t have a binder of his newsletters. Probably I should have one because those letters are precious gems, every one, but not to worry! FFtY has archived them for us all to enjoy and treasure at our leisure.

You can buy FFtY produce at farmers markets all over the Bay Area, as well as in Berkeley Bowl, the Nugget Markets in Solano, Yolo and Sacramento counties, and New Seasons markets in Portland, Ore. Those of us who prefer not to make huge produce buys via bus or enormous bicycle trailer have the blessed and wonderful delivery system, the praises of which I cannot stop extolling. Seriously—upon delivery, they take away your last delivery’s box; you can request never to receive items that you dislike or could kill you, they make it easy to complain about  damaged items and put deliveries on hold when you’re out of town (or moving!)—they aim to please.

Look, if by the end of this review you haven’t already started your home and/or office delivery, then how about this: Farm Fresh to You supplies produce for such illustrious San Francisco restaurants as Greens, Bix, and Slanted Door. Come on! If Charles Phan and Annie Somerville want organic produce homegrown in the Capay Valley, who are you to argue? Exactly.

Note: all photographs feature produce from Farm Fresh to You (obviously).

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