vegansaurus!

05/21/2014

MORE ISA News! Not only does her new restaurant have an opening date, but she made a preview video of it!

Highlights: Cat knee socks, dance interludes, the “intimate lounge”, and the fact that she’s pretty clearly papering her Omaha restaurant window with the New York Times.

Let me repeat: Cat. Knee. Socks.

05/19/2014

ATTENTION VEGAN WORLD: Isa Chandra Moskowitz’s restaurant, Modern Love, opens June 8 in Omaha!  »

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Obviously you remember that vegan queen Isa Chandra Moskowitz is opening a vegan restaurant called Modern Love in Omaha, Nebraska.  This lady is way ahead of the curve. 

And there’s news! Modern Love has a website, a Facebook, an Instagram, a Twitter, a newsletter you can sign up for, and most importantly, a DEADLINE! There’s a countdown clock on the website, and according to my math, the restaurant will be opening at the stroke of midnight (local time) on June 8. You Nebraskans should start lining up now.

The menu hasn’t been announced yet but they’ve been teasing us with some sexy preview photos, a few of which we have poached and will now display for you here:

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Who’s going right away? Who’s gonna buy my plane ticket?

05/14/2014

Need a side dish for tonight? I just made Isa’a caramelized beets, and they were delicious! Mine came out pretty close to what the picture on The PPK looks like, maybe a tad more charred. Oops! That is what happens when you ignore instructions like “cut 3/4-inch chunks” and dice them very small instead. Doesn’t matter, still delectable. I just have to do a quick shout-out to my internet friend Angie for guiding me to the recipe in the first place!
May I suggest buying beets with the greens still attached, as opposed to loose beets, to make this recipe? The greens and stems are absolute perfection sautéed! [Ed. note: this sounds like crazy talk] All you need is a little salt, pepper and olive oil. While Isa suggests serving with quinoa, I shudder at the notion. Not only does quinoa taste just awful to me, I’m uncomfortable for days after eating it. This affects about one in 15,000 vegans.* If you don’t do quinoa either, and you’re out there, reading this, know you don’t have to hide it anymore! We’re out there, I’ve found others, you’re not alone. 
*I made that up, it’s a number based on emotion. The emotion of isolation.  

Need a side dish for tonight? I just made Isa’a caramelized beets, and they were delicious! Mine came out pretty close to what the picture on The PPK looks like, maybe a tad more charred. Oops! That is what happens when you ignore instructions like “cut 3/4-inch chunks” and dice them very small instead. Doesn’t matter, still delectable. I just have to do a quick shout-out to my internet friend Angie for guiding me to the recipe in the first place!

May I suggest buying beets with the greens still attached, as opposed to loose beets, to make this recipe? The greens and stems are absolute perfection sautéed! [Ed. note: this sounds like crazy talk] All you need is a little salt, pepper and olive oil. While Isa suggests serving with quinoa, I shudder at the notion. Not only does quinoa taste just awful to me, I’m uncomfortable for days after eating it. This affects about one in 15,000 vegans.* If you don’t do quinoa either, and you’re out there, reading this, know you don’t have to hide it anymore! We’re out there, I’ve found others, you’re not alone. 

*I made that up, it’s a number based on emotion. The emotion of isolation.  

03/03/2014

I just made Isa Chandra Moskowitz’s New England Glam Chowder from the PPK, and it is PHENOM! Have you made it yet?
It’s been a pretty chilly 67 degrees in SoCal, so I needed a little something to warm up! AHAHAHAHA, just kidding, I wear tank tops everywhere, only to be met with a concerned, “Aren’t you cold?” NO WAY! I JUST MOVED HERE FROM SAN FRANCISCO! (And before that Chicago! And before that, Humboldt County! This is the eternal summer phase of my life! But yeah, actually, I could’ve used a light sweater, I just didn’t bring one, me having so many assumptions about southern California and everything.)  The truth is, I’ve been eating out with my family at a bunch of restaurants that serve clam chowder and it’s left me with a hankering for a vegan version. So thank you, Isa! This Glam Chowder, as with all of your recipes, is awesome. Plus, I’m super into it being soy and gluten-free to boot! My pal Amanda texted me awhile back, letting me know this recipe was bomb; I just want to say “Thanks, girl! You were right! Hey, can you send me some of your future-award-winning jalapeño mac’n cheese? It would be so greatly appreciated! XoXo.”

I just made Isa Chandra Moskowitz’s New England Glam Chowder from the PPK, and it is PHENOM! Have you made it yet?

It’s been a pretty chilly 67 degrees in SoCal, so I needed a little something to warm up! AHAHAHAHA, just kidding, I wear tank tops everywhere, only to be met with a concerned, “Aren’t you cold?” NO WAY! I JUST MOVED HERE FROM SAN FRANCISCO! (And before that Chicago! And before that, Humboldt County! This is the eternal summer phase of my life! But yeah, actually, I could’ve used a light sweater, I just didn’t bring one, me having so many assumptions about southern California and everything.)  
The truth is, I’ve been eating out with my family at a bunch of restaurants that serve clam chowder and it’s left me with a hankering for a vegan version. So thank you, Isa! This Glam Chowder, as with all of your recipes, is awesome. Plus, I’m super into it being soy and gluten-free to boot! My pal Amanda texted me awhile back, letting me know this recipe was bomb; I just want to say “Thanks, girl! You were right! Hey, can you send me some of your future-award-winning jalapeño mac’n cheese? It would be so greatly appreciated! XoXo.”

12/12/2013

Isa Announces Restaurant in Omaha! ROAD TRIP!  »

"First staff meeting. Can you guess what the restaurant is called?" Nov. 1, 2013, @isachandra via Instagram.

Ed. note: Rachel wrote this a while ago, I didn’t post until now. Forgive me!

Astute stalkers of the queen of vegan cookbooks will already know that Isa Chandra Moskowitz is planning to open Omaha, Nebraska’s first vegan restaurant. Now, in her local paper, she reveals its exact location, and its name. First, take a moment to guess.

No idea? Yeah, that photo didn’t tell me squat. Answer: Modern Love. Not to be mistaken for the New York Times column—that’s an SEO/Google search problem I wouldn’t want to deal with, but unfortunately I was not consulted.

Deets are few, but the paper reveals a couple:

"Moskowitz describes the menu as ‘swanky vegan comfort food,’ and she said the restaurant will serve a revolving menu of made-from-scratch dishes. She’ll make her own cheese, condiments and soda. She said she’s working with local farms, and the food will focus on vegetables. She’ll also serve homemade pie."

You had me at “swanky.”

Oh, and don’t be too jealous, but my home of Boulder, CO, is only 552 miles/7 hours and 45 minutes from this impending hotbed of awesomeness. A road trip is clearly in order once the doors open this spring. Stay tuned!!

09/05/2013

Happy New Year, Jewish folks!* Here’s my present to you: Isa just posted a kick-ass new challah recipe over on The PPK. Secret ingredients include turmeric and bananas. (If it weren’t Isa, I’d be so skeptical, but it’s Isa! It’ll be amazing!) Even if you’re not Jewish, you can get behind a bread that involves braiding and also being delicious. Let the baking begin!
And in case you need other vegan Rosh Hashanah ideas, here’s a nice collection of relevant recipes from Israel-focused Ynet News.
*Dear gentiles: Today is Rosh Hashanah, the Jewish New Year. It’s a big deal, high holy, etc. Real Jews are taking the day off work and celebrating. I’m not a real Jew (just a halfie), so I’m sitting in my office typing this, wishing I could be home making vegan challah.

Happy New Year, Jewish folks!* Here’s my present to you: Isa just posted a kick-ass new challah recipe over on The PPK. Secret ingredients include turmeric and bananas. (If it weren’t Isa, I’d be so skeptical, but it’s Isa! It’ll be amazing!) Even if you’re not Jewish, you can get behind a bread that involves braiding and also being delicious. Let the baking begin!

And in case you need other vegan Rosh Hashanah ideas, here’s a nice collection of relevant recipes from Israel-focused Ynet News.

*Dear gentiles: Today is Rosh Hashanah, the Jewish New Year. It’s a big deal, high holy, etc. Real Jews are taking the day off work and celebrating. I’m not a real Jew (just a halfie), so I’m sitting in my office typing this, wishing I could be home making vegan challah.

06/25/2013

Oh hey Isa, vegan queen of our hearts. That’s a mighty fine vegan caesar salad you’ve crafted.

Oh hey Isa, vegan queen of our hearts. That’s a mighty fine vegan caesar salad you’ve crafted.

05/15/2013

Have you watched Isa’s video of her wild backyard bunny, Falafel, aka my new best friend? Man I wish we had wild bunnies in New York. Rats are fine and all, but there’s nothing like a lightning-quick little bunny darting into your path and surprising you with cuteness. Adorability sneak attack!

(via our Laura at Jezebel)

03/27/2013

The Teaches of Isa: perfectly browned tofu!  »

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Having trouble getting gorgeous, crispy tofu for your stir-fry? Let Isa help you with her simple guide. Turns out all you really need are a good pan and a good spatula. Then you practice till you get it right every time!

[photo by Brian via Flickr]

02/27/2013

It’s here, it’s here! The second annual PPK 100 is here! It was co-written by Katie of Don’t Eat Off the Sidewalk and our Laura, hooray!
Go check it out and count how many of these 100 (technically 99 plus 1 reader’s choice) you’ve enjoyed! I’ve got … a number! I don’t know, there are too many to assess right now, it just came out! (Special hello to my true love, umeboshi paste.)

It’s here, it’s here! The second annual PPK 100 is here! It was co-written by Katie of Don’t Eat Off the Sidewalk and our Laura, hooray!

Go check it out and count how many of these 100 (technically 99 plus 1 reader’s choice) you’ve enjoyed! I’ve got … a number! I don’t know, there are too many to assess right now, it just came out! (Special hello to my true love, umeboshi paste.)

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