The Teal Cat Project, put together by vegan geniuses Isa Chandra Moskowitz and Denise Muller is AWESOME. They buy a bunch of cat tchotchke from thrift stores and the like (or you can donate some!), then spray-paint them teal (the best color, no contest), then sell these sparkly, snazzy new cats to you for $25. All the money goes to help real cats in the ghetto! Or in suburbia! Or from mansions! Kidding, not those mansion cats, they’re doing A-OK.
The cats are limited, and I have this sinking feeling that they’re almost out, and I’m finna buy one soooo if you want in, DO IT TO IT. And if you don’t make the cut (screw-up!), then you can follow them on Twitter and find out when the next run will happen.
Isa’s kitty benefit dinner makes me almost wish I lived in Omaha »
OMG this photo makes me SO jealous. I want to be that woman with the tattoos and great arms holding a heart-shaped bowl of raspberries next to the freakin’ QUEEN of vegan food, my hero Isa Chandra Moskowitz. Who cares that I’d have to go live in Omaha.* Isa I love you!
This pic is from a benefit dinner Isa threw last Sunday, to raise money for Feline Friendz kitty rescue. She’s got a full report on the PPK blog, including drool-inducing photos of the food she whipped up. She says she took extra care because in Omaha, the stakes are high (no vegan pizza raining from the sky).
Maybe we can convince her to go on tour? I guess just continuing to write cookbooks might be enough.
*Actually Omaha is pretty up-and-coming, it turns out. Get in now before it turns into Brooklyn! No offense, Brooklyn!
Recipe: chocolate-raspberry orgasm cupcakes »
Who doesn’t get off on chocolate with raspberry? Aliens? Orcs? Total jerks? No matter, because you’re going to love this sweet, tart variation on Isa Chandra Moskowitz’s classic chocolate cupcake:
This photo is designed to show the filling. It’s so much yummier than it looks, promise.
Chocolate raspberry cupcakes
1 cup “milk”
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 1/2 tsp. vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Jar of raspberry jam, 8 ounces or so
1/4 cup vegetable shortening, room temperature
1/4 cup Earth Balance, room temperature
1 3/4 cups powdered sugar
3/4 tsp. vanilla extract
2 Tbsp. “milk”
Whatever raspberry jam is left over after filling the cupcakes
Crank that oven to 350 degrees, and prep your muffin pan with liners (don’t simply grease the pan; those liners will help hold your shit together later).
For the cupcakes, combine the milk and vinegar in a large bowl. Stir (or sift if you’re fancy) the dry ingredients together until well mixed. Add to the wet mixture the rest of the cupcake ingredients. Dump the dry mixture into the wet in at least two batches, and beat.
Pour batter into the liners. Bake 18 to 20 minutes; do the toothpick test to make sure they’re done.
Once they’re cool, you’re gonna hollow out the cupcakes so you can fill ‘em. There are two ways to do this:
1. Stick your finger into the cupcake through the top. Push down, and press your fingertips against the walls of each cupcake without making the hole on top bigger. This one is my favorite.
2. Use a knife to cut an inverted cone out of the cupcake. Cut the point off the cone, and put it in your mouth. Set the rounded part aside. You’ll pop it back on top after filling.
To fill the cupcakes, pour the jar of raspberry jam into a sandwich bag. Cut the corner of the bag to make a little spout. Squirt as much jam as you can into each cupcake.
To make the icing, use an electric mixer to cream the shortening and margarine together until fluffy. Add the sugar, and beat for three to five more minutes. Put the milk, vanilla, and jam in, and beat for about five more minutes.
Spread the icing on top of the cupcakes. Impress your friends, or eat all of them yourself. Feel oh-so-satisfied.
I’m currently obsessed (and I mean SINGLE WHITE FEMALE OBSESSION) with Isa’s Mac & Shews recipe. It’s by far my favorite mac and cheese recipe on the planet and not only is it great as a mac and cheese, the sauce alone KILLS on a baked potato and broccoli.
You’ll make a big plate of that and then drive by Wendy’s and some sad sack will be sitting on the curb out front eating their crappy microwaved potato with radioactive death cheese sauce and you’ll roll down the window and say either:
1) Pardon me, but would you happen to have any Gray Poupon?
2) HOW DO YOU LIKE THEM APPLES?! (while waving your food out the window, that part is key)
Oh, the friends you will make!
Happy International vegan Women’s Day! »
It’s International Women’s Day! Huzzah! I’m a woman, she’s a woman, wouldn’t you like to be a woman too? You see pals, your friend Megan Rascal was born a feminist. From jumping off the couch in a cape declaring, “Woman Man!” to hanging out at my mom’s all-female socialist print shop, I was living in it from day one. That’s why I am very excited to celebrate International Women’s Day with you! Being a woman and a vegan rules. In lots of other movements, women get pushed to the side! But not in veganism! Basically, we run shit. So let’s talk about some great female vegans!Coretta Scott King: Vegan in the last 10 years of her life, Coretta Scott King carried on her husband’s message of tolerance. She spoke out for civil rights, whether it was against the apartheid or in favor of LGBT equality. Basically, she ruled.
Ellen Degeneres: Ellen is the new American Sweetheart. It’s impossible not to like her. And now that she’s vegan? Please. I’m in love. I remember when Ellen came out on her sitcom, everyone was like, “oh no! Her career is over!” Ha! All those people can suck it now because she’s the biggest thing since Oprah.
Ingrid Newkirk: Say what you will about Peta but it’s a force to be reckoned with. As founder and president, Newkirk is super-active in her organization and one of the most well-known animal activists in the country. Even if you oppose their methods, Peta is quite a success story. They are one of the most efficiently run nonprofits I’ve ever heard of (nonprofits are my people) and have more than 2 million members and supporters.
Breeze Harper: With her blog and book Sistah Vegan, up-and-comer Harper challenges race, feminist and food politics. Dang! That’s a lot of work! And she’s not slowing down—I love the cover of the not-yet-released Sistah Species.
Isa Chandra Moskowitz: Moskowitz is top of the pops when it comes to vegan cookbooks. From NYC punk to best-selling author, Moskowitz typifies the fun, food-enthusiast attitude of the young modern vegan. Plus, her book Vegan Cupcakes Take Over the World really did take over the world!
So, who is on your female vegan list? Let’s celebrate some plant-loving women!
[Poster from my mom’s old print shop, Omega Press]
GIRL, PREACH IT.
Meet Isa Chandra Moskowitz and eat free food! »
Do any two things go together better? Well, maybe pudding and sex? Until it really doesn’t. Anyway! Ms. Moskowitz, who can make a meal if you left her on a desert island with nothing but a nail clipper and some Pokemon trading cards (that should be a reality show), will be in San Francisco this Saturday, Feb. 12. At 11:45 a.m. at the Ferry Building, she’ll be cooking up dishes from her latest cookbook, Appetite for Reduction. I own this cookbook and every recipe I’ve made has been stellar so this is sure to be a treat. Plus, you know you love Isa and want to meet her face-to-face in a non-creepy way. No more calling and hanging up, it’s unbecoming.
RSVP on Facebook, you big weirdo stalker/soon-to-be Isa bff.
You guys! It’s not too late to throw together a vegan nog for the nog-in contest at Fabric8 this Saturday! They only have one vegan entry so far and they want more!!
If you’re interested, email Fabric8 and let them know you’re coming! And you plan to win! Oh, and did you see Isa’s new nog recipe? Looks INSANE, are you insane enough to enter it!? DO IT ENTER DO IT!!! And here’s more vegan egg nogs if you need even more ideas! Yes, it’s just a google search but still, VERY HELPFUL.
That sign above is from our entry last year. We did not win but we think it was rigged because we are poor losers!
It’s pumpkin pie brownies, from Vegan Cookies Invade Your Cookie Jar (co-authored by this week’s Just Desserts guest chef, Terry Hope Romero!). You guys, it’s a PUMPKIN PIE on top of PUMPKIN BROWNIES. And today, it’s for breakfast. My head just exploded, goodbye.
[photo by digiyesica]
Top Chef: Just Desserts, episode nine airs tonight, and our ninth chef is revealed! »
The ninth episode of Top Chef: Just Desserts airs on Bravo tonight (10 Eastern/Pacific), which means that we’re ready to unveil our ninth guest chef who will veganize the episode’s winning dessert! See the first eight here: Chocolate mousse! Mini cheesecakes! Margarita bombes! Toffee brownies! Chocolate cake! Fried pie and ice cream! White chocolate mousse! Panna cotta! Rice Krispy bars coated with chocolate and hazelnut butter! Red hot macarons! DO IT. Our next chef needs no introduction but you know we’re verbose, so:
Terry Hope Romero is fucking amazing! Seriously, she’s already co-authored your favorite vegan cookbooks (That’d be Veganomicon, Vegan Cupcakes Take Over the World, and Vegan Cookies Invade Your Cookie Jar), but she also recently published VegNews’ 2010 Book of the Year, Viva Vegan! Seriously, every single one of her cookbooks is The Best Ever. I’d probably bet my life on the fact that you own at least one of her cookbooks. Not only that, her twitter is hilarious and adorable, and everything about her is totally rad. Also, we’ve heard a rumor that her partner in delicious crime, Isa Chandra Moskowitz (OMG the new PPK is beauuutiful!), might be teaming up with her on this one? We are seriously jumping up and down over here, and you know what cynical assholes we are so this is kind of a big deal.
We’re thrilled to see what Terry does with the crazy challenges that Top Chef: Just Desserts throws her way tonight. Luckily, the bon bon challenge below is the Quickfire, so you know we won’t be torturing her with making something that normally takes two days in five minutes.
[can’t see the video? watch it on vegansaurus.com!]