vegansaurus!

04/30/2014

Recipe: Vegan Wild Leek Pesto!  »

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Preface: My friend Andy Bly is from a tiny town in western PA (Kane represent!) that is apparently obsessed with ramps. Ever since I met him, he’s been telling me about his leek pesto and how he would make me a vegan version! Finally, he did. So he gives me two jars and tells me, “careful, it’s early in the season so they have a lot of bite.” I’m like, whatever bro. I tried the pesto in some pasta when I got home…holy cannoli! My eyes were watering! BITE INDEED! A few days later, when I was brave enough to give it another try, I found the perfect bread-to-pesto ratio and topped it with some sautéed mushrooms. Perfecto!

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I thought all the vegans would enjoy this recipe and Andy was kind enough to write it up for us! He’s also a pro photographer, so I made him document the harvest. Pretty pictures, no? Take it away, Andy!:

You might know these pungent green friends as ramps, but to me—and everyone else who grew up in the Pennsylvania Wilds—they are simply leeks. Most everyone has their own secret spot outside of town where they go to dig the leeks (this is serious business). There’s even an entire Leek Festival held for the annual appearance of our smelly perennial. The wild leeks usually begin to appear shortly before Easter and more often than not in this area, they provide hope that another brutal winter is coming to an end.

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Because of the whacky Spring we have had this year these leeks were fairly potent and in the interest of my fellow passengers on the journey back to New York City, I decided to turn this year’s crop into jars of pesto. The wild leek pesto adds a really nice bite to pasta, crostini, pizza or any other favorite dish of yours. Here is the typical recipe for the pesto itself:

Ingredients:

1 bunch or 4 cups wild leeks (stem and leaves)
½ cup pine nuts
1 clove garlic
3 Tbsp. extra virgin olive oil
salt and pepper to taste
zest of one lemon

Directions:

1. Cut off the roots and wash the leeks well, removing all dirt. Drain and dry.

2. Lightly toast the pine nuts in a dry pan until they are just starting to turn golden on one side. Remove from heat.

3. Put all ingredients except olive oil in a food processor and pulse until well combined. With the machine running, drizzle in the olive oil until a desired consistency is reached. If you like your pesto a little creamier, add more oil. Taste to adjust seasoning.

4. Serve or store in the fridge.

Just a warning that you may want to avoid close conversations or any physical displays of affection as these wild leeks pack quite the punch!

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Yay thanks for sharing with us, Andy! You can follow Andy on Instagram (82acb) and Tumblr. And if you are admiring that poster below the jars, it’s from another Kane gem, The Laughing Owl Press. If you like letterpress, they are your new favorite people!

So, who is going to try this out? Is anybody also from the sticks and totally has a secret ramp spot?? So cool! 

03/14/2014

Piglet near death finds sanctuary and happiness!   »

Can’t see the video? Watch it on Vegansaurus.com!

From Free From Harm:

On February 20, Indraloka Animal Sanctuary in Mehoopany, Pennsylvania got a call about a piglet in need of a home. A week earlier, a humane police officer had responded to a citizen complaint about a situation of extreme animal neglect: two emaciated piglets who were being raised for “backyard meat” had been languishing for months in an uninsulated, outdoor pen during one of the harshest winters in decades. Night after night for weeks on end the two piglet brothers huddled together through sub-zero temperatures, whipping winds, and blistering blizzards. With no straw or bedding in their exposed pen, they were forced to lie in ice and freezing mud. 

Sadly, one of the piglets died before help came to rescue them. One piglet though, now called Jeremiah, was saved. You can see the story of his recovery above. It’s all similar pictures for the first few minutes but at 3:50 there’s adorbs footage of happy Jeremiah! 

Thinking of this young pig in the freezing cold breaks my heart. But to see him now! Incredible! And I’ve said it before but this makes me say it again: animals’ capacity to trust and forgive is amazing. 

Read the rest of the story at Free From Harm and donate to the Idraloka sanctuary to help animals like Jeremiah!

03/19/2013

Guest post: Vegan Pierogie Night in Pittsburgh!  »

Pittsburgh is a pierogi town. Pittsburghers seriously love sports, and not only are pierogies for sale at all sporting events, but at home Pirates games, people dressed as pierogies race each other around PNC Park. One might wonder whether pirates weren’t an exciting enough mascot; well, sure, but it’s Pittsburgh, dammit, and the people of Pittsburgh are proud of their Eastern European foodstuffs! Plus, the sandwich-with-french-fries-and-coleslaw-on-it costume is pretty confusing, and an Andy Warhol race just didn’t have the same mass appeal.

Sadly, though, most places stuff their pierogies full of non-vegan ingredients. We’re talking cheese, meat, lots of butter. Some places even put eggs in the dough. But hope is not lost for the vegan who wants to eat an enormous amount of authentic dough pockets stuffed with (preferably) greasy goodies like any real Pittsburgher!

Tomasz Skowronski has been holding Vegan Pierogie Night for over two years, using mostly word of mouth to spread the joy of vegan pierogies to Pittsburgh’s herbivores and omnivores alike. “People think that the pierogie recipe is some sacred thing, but that’s the biggest misstep,” he says. “A pierogie is just supposed to be chewy and simple. You don’t need sour cream or fake things. The less artificial stuff you put into it, the better.”

imageTomasz preps and serves.

This more-or-less monthly event has been a true labor of love for him. “At first, we pressed all the pierogies by hand. That’s possible to do, but eventually your hands just wither and you do a lot of crying, so now we use hand presses.” As the event grew in popularity, his partner Kate Lasky signed on to split the enormous amount of cooking and prep, while helpful friends volunteer the day of, frying and flipping and running around. “I think they just appreciate what we’ve got going on and they want to be involved in it,” says Kate. “And they don’t mind us bossing them around for three hours.”

imageKate works in the kitchen while Tomasz serves in front.

With fillings like potato and red bell pepper coulis with sauerkraut and mushroom, or spicy carrot with stewed cabbage and cooked Jonathan apples, it’s no surprise that the line for food goes out the door, but Tomasz and Kate are committed to keeping it all-you-can-eat. Vegan Pierogie Night is a social event, where you get some food, sit and eat and talk, then go get some more food and do it again, rather than a pop-up kitchen or food truck. And pierogies are not the only thing served; there is always a second, unrelated food. Past pierogie nights have paired the Pittsburgh classic with such unlikely plate-mates as tacos, falafel, Korean barbecue, pizza, sushi, and banh mi.

imagePierogies, dipping sauces, and tacos from the Pierogies vs. Tacos night held in December 2012.

Although Tomasz and Kate love to eat at many ethnic restaurants in Pittsburgh, they do feel the lack of strictly vegan places. “It’s so easy to buy vegan food for yourself at the grocery stores in the states now, so we’re kind of done with the whole ‘one vegan option’ thing,” says Tomasz. He and Kate have plans in the (slow) works to open up what sounds like would instantly be Pittsburgh’s most rad place if it ever came to be, which it totally should. “It’d be like, a Pan-Eastern European place that always plays Depeche Mode and has a late-night drunk menu. And a bar! With disco and darkwave.”

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The next event happens on Saturday, March 23, from 6 to 9 p.m.  It’s at the Stephen Foster Community Center, 286 Main St., in the Lawrenceville neighborhood. This time around, it’s Pierogies vs. Sushi, and entry costs $10. Details on Facebook!

Melissa Balick is a blogger originally from Pennsylvania who now lives in San Francisco. She writes about vegan cooking, type 1 diabetes, and preserving marine biodiversity on her blog, Food and Loathing. You can also follow her on Twitter if you have a short attention span.

11/27/2011

Happy Thanksgiving from Wendy, who created this VEGAN TURDUCKEN for her Pennsylvania restaurant Balasia. Wendy, you are a genius. Put that in lights. GENIUS. The next time we’re in Hereford, Pa., we are going straight to Balasia and eating everything on the menu. Seriously, you guys, VEGAN TURDUCKEN. This is the most beautiful creation since the cherpumple (which we have yet to see veganized!) and we salute your brilliance.

Happy Thanksgiving from Wendy, who created this VEGAN TURDUCKEN for her Pennsylvania restaurant Balasia. Wendy, you are a genius. Put that in lights. GENIUS. The next time we’re in Hereford, Pa., we are going straight to Balasia and eating everything on the menu. Seriously, you guys, VEGAN TURDUCKEN. This is the most beautiful creation since the cherpumple (which we have yet to see veganized!) and we salute your brilliance.

06/29/2011

What do to with a murdered goose: eat it! Obviously!  »


New York City is set to kill a bunch of geese, again. This year, however, instead of gassing them and throwing their bodies in a landfill, NYC made a deal with a Pennsylvania slaughterhouse to truck the geese there, where they’ll be killed, processed, and sent to Pennsylvania food banks.

According to the New York Times, “much of the outcry” came from not anger at killing the geese last year, but that “literally tons of tasty, high-protein free-range meat (an adult goose can weigh 25 pounds) [was left] to rot in garbage heaps.” Yeah! I remember, um, none of that. Maybe it’s true, though—maybe In Defense of Animals is super-angry because the goose meat was wasted. It’s definitely not because geese that have lived in human-populated areas are unfit for human consumption, full of “PCBs, pesticides, and heavy metals.” And the geese chilling in Prospect Park right now because they are molting and therefore “temporarily unable to fly” are definitely huge threats to airplanes.

Delicious, dangerous geese: destroy and devour! What choice does New York have? Obviously none, or else this wouldn’t be happening. Right?

[photo by TexasEagle on Flickr]

03/29/2011

Vegans taking over: Animal Planet!  »


Vegan Treats is going to dominate Animal Planet with a new reality show! According to Hollywood Reporter, the show, Sweet Avenger, will be out in the summer. Who’s excited?! Hopefully I will have cable by then (lord knows how I’ve survived this long).

The show is set to focus on Vegan Treats owner Danielle Konya—her personal life and the bakery. Hot damn, look at that picture! I didn’t realize Bethlehem, Penn. was home of the vegan baddass. I’ll have to go north* of Philadelphia a little more often! Actually, I am still planning my Vegan Treats pilgrimage, and I think I’ve convinced my sister to go with me. OMJesus maybe if I go now, I’ll be on TV! I’m already so Hollywood, I hope you guys can handle it.

From the Hollywood Reporter: “‘Animal Planet made a big brand statement with Whale Wars,’ said Marjorie Kaplan, president and general manager of Animal Planet. ‘Now with Sweet Avenger, muscular conservation has a deliciously different new face.’” Muscular conservation? The word is VEGAN, honey. Still cute though. Bring it on!

*It’s north, apparently, not west as I previously said. I’m terrible at math.

04/12/2010

Same day, different giant wild animal in captivity  »

Only two months ago, a killer whale in Orlando killed a trainer. Only a few days ago, an elephant trainer in the Shrine circus was killed by an elephant in Pennsylvania. Just like with the killer whale attack, this is not the first time an elephant in captivity has gone off on someone; it happens with quite a bit of regularity. There are rampages with some frequency and about one trainer a year dies in the U.S., making it one of the most dangerous professions in the world (when you look at how few elephant trainers there are—it’s MATH, jerks! Ever heard of it?). If you’ve never seen an elephant throw a tantrum, that shit is scary. I watched a few videos, because I’m basically a professional reporter, and it’s NUTS. They don’t just storm off and leave a path of destruction in their wake, it’s more like a psycho, OCD pastry chef that just can’t get the cannoli right. An upset elephant will knock a person over and then roll them back and forth over and over again with their trunk, occasionally dropping down on them with their head or knees. Jeez louise, just writing that freaked me out! Like I said: shit is scary.

As scary as this is, there’s a very simple explanation: elephants shouldn’t be in captivity, dummies! It’s like this thing I heard somewhere, “wild animals can be trained, but they can’t be tamed.” What does that mean? Take a look at Pet Monkey Info’s testimonial page and you’ll see—actually, don’t because it’s gross. People’s cute little pet monkeys have been GOING TO TOWN on them. Apparently pet monkeys DO NOT FUCK AROUND. And neither, as it appears, do elephants.

My reasons for opposing elephants and other animals in circuses are simply because they abuse the shit out of them. And ELEPHANTS, lord, the elephants! I love them so much! Unlike gang-banger killer whales (ask Laura), elephants are lovely, emotional beings. Normally a baby elephant will stay with its mom for up to 10 years; circuses removed them from their mothers at age two to can “train” them—which is to say, torture them and break their spirit until they are terrified into doing ridiculous, painful stunts. Good lord, there are some straight-up awful videos out there documenting elephant abuse in circuses. Some are pretty much unwatchable (do not click unless you want to be burdened with these disturbing images documenting depths of cruelty we are capable of), while others aren’t going to murder your heart but still get the point across. For me, it’s just the worst. Like, I’ll see one of these videos and not leave my house for two days because I can’t stand to look at another wretched human. There is so much animal cruelty out there but the circus elephant stuff, that basically incapacitates me. Everyone must have something that just hurts them a little more than everything else, right? I just love the damn elephants! Do you know that they mourn their dead? They are amazing.

I don’t know what will happen to the elephant that killed the trainer in this instance but we know what happened to Dumbo’s mom. This makes me cry every time:

01/20/2009

Road Trip: Quiet Storm in Pittsburgh!  »

As much as it’s possible for a person to appreciate her circumstances, I appreciate how good a vegan has it in San Francisco. All we’re missing, aside from the utopia of course, is a place to get a good tofu scramble. This city is utterly devoid of good tofu scrambles.

Strangely enough, the best tofu scrambles I’ve ever had were cooked in Davis, Calif. and Pittsburgh, Penn. OK, not so strangely to find good vegan food in Davis, but what is delicious vegan breakfast doing in Pittsburgh? Well! It is waiting for you to order it at the Quiet Storm.

They serve a daily breakfast that Joel is partial to, the Nothin’ Fancy, a good amount of tofu, potatoes and toast that is very good. They say their secret is to bake the scramble, but I believe that is a lie; the secret is also in the seasonings, because you could bake a thousand tofu scrambles from a thousand Bay Area restaurants, and none would taste as good as the one from Quiet Storm.

Even better, on weekends you can have a “country” breakfast burrito featuring this amazing tofu, plus the potatoes, little mushrooms and vegan sausage. The tortilla all this goodness is wrapped up in is made warm and crispy, and then topped with onion “jam.” Whatever onion jam is, who cares, just eat it, it is delicious.

I tell you, I have never eaten a better tofu-based breakfast outside of my own kitchen. OK, I’ve never eaten a better tofu-based breakfast, period, as I do not generally go to such trouble for one little breakfast. Besides, like I said, there are secrets to making this scramble that I haven’t cracked; replicating it would be impossible.

Let’s go to the close-up:

As for matters non-scrambled, their vegan cheesecake is very good, texturally perfect if a bit lacking in tartness.  Do not, absolutely do not ask for “vegan cream cheese” to put on your toast, though; from what I could surmise, it’s cold whipped tofu, probably silken, and that’s it. Imagine taking a bite of that on your hot and toasty bagel. Are you shuddering? I shuddered. It was disgusting. This is entirely avoidable, of course, when you order your breakfast in a tortilla instead.

If you are ever in Pittsburgh, go eat at Quiet Storm. I have it on a native’s authority that they make good lunches and dinners, too, so there’s that. You should really go to breakfast, though, and Pittsburgh is supposed to be one of those big Sunday brunch cities, and Quiet Storm does that up right, too, so I’m told. Someday soon maybe one restaurant in our so-called vegan-friendly city will take a lesson from this little cafe across the country and make an edible tofu scramble, and I won’t have to keep pining for this one breakfast burrito I had this one time.

[all photos—and breakfasts!—courtesy Joel]

12/15/2008

Road Trip: CoCo’s Cupcake Cafe in Pittsburgh!  »

Update, June 27, 2010: Coco’s has closed.

Because it’s National Cupcake Day (and Thursday is National Roast Suckling Pig Day, ugh, let us not take this ridiculousness too seriously), here is a second cupcake review.  CoCo’s Cupcakes Cafe is Pittsburgh’s “first cupcake bakery,” having opened one week earlier than Dozen Cupcakes in December of 2006. Like Dozen, CoCo’s uses local sources for things like coffee and chocolate, and is located in one of the schmancier of Pittsburgh’s neighborhoods: CoCo’s is in Shadyside, near a yoga studio and a Whole Foods. Adorably, CoCo’s makes neighborhood-themed cupcakes, such as this vegan margarita South Side cupcake: It certainly is pretty, isn’t it?

CoCo’s offers at least one vegan cupcake every day; when we went, they had gingerbread and red velvet. The red velvet is their daily vegan cupcake, and has what is described as vanilla frosting and a few delicate red sugar sprinkles. It was very good-looking as well, and the frosting was piled incredibly high. Although I am not the sort to just bite into a cupcake like it’s a piece of sushi (I prefer cupcake deconstruction), I had to see if I could fit the whole thing in my mouth (THAT’S WHAT SHE SAID); it worked, but I ended up with frosting in my nose, and it lacked the feeling of supreme accomplishment I had expected to feel.

Right, fine, but what about the cupcake? Well, the cake was pretty good; too dense, but definitely worth finishing, and the flavor was nice. The frosting was texturally pleasing, and there certainly was enough of it to make me, a preferrer of frosting, satisfied with the ratio of it to cake; however, the taste wasn’t there. It was as if the person making it had forgotten to include the vanilla, because it just didn’t taste like anything. It was not a buttercream, that’s for sure.

Don’t get me wrong, I ate the whole thing! I kept waiting for it to taste better, but unfortunately that didn’t happen. Luckily, we still had the special gingerbread cupcakes for dessert, so CoCo’s still had time to redeem its vegan baking skills. There’s always hope.

The gingerbread cake was equally dense, though with a more complex flavor, and really resembled actual gingerbread more than any delicate cupcake. The frosting, again, was disappointing flavorless, and again they don’t advertise it as a buttercream, so I’m still confused — what is it supposed to taste like? What is a thick vanilla frosting that is not a buttercream? Is it a shortening-only frosting? A shortening-only frosting would give great hold and allow for amazing staying power when a frosting has to battle both cold and heat, but it would also have to derive its taste from its other ingredients, as shortening has no flavor. If this is the case—and of course this is conjecture based on my own baking knowledge—then CoCo’s should really look into adding a lot more vanilla extract, because frosting that tastes like “sweet” is kind of a waste of space.

If I were in need of a cupcake in Pittsburgh again and unable or unwilling to make them myself (pardon the egoism, but I can bake better vegan cupcakes than these places), I would go to CoCo’s again, if only for the variety. Maybe their other vegan cupcakes have more flavorful frostings — we did get two cupcakes with the same disappointing flavor — and maybe next time they’ll have improved their technique. You never know! Besides, CoCo’s doesn’t have too many improvements to make to achieving a vegan cupcake worth our accolades. Furthermore the pickings are a bit slim in Pittsburgh (you can always complain about your surroundings! Once I went to a restaurant in Southeast Texas where the only vegan item on the menu was “two peanut butter and jelly sandwiches for $1.50,” and I complained because the peanut butter was creamy and the wheat bread had whey so I had to get white. Always! Complain!), so as usual, vegans will have to learn to do it at home, or take what’s available on the outside. At CoCo’s, happily, what’s available is pretty all right. Not the best, but I bet with some helpful community feedback, they’ll get there.

[margarita and gingerbread photos via Cupcakefetish; red velvet photo by Joel]

Road Trip: Dozen Bakeshop in Pittsburgh!  »

This Vegansaur visited a new city recently: Pittsburgh, Pennsylvania, ancestral home of accredited Vegansaurus photographer Joel. While we were there, it snowed several times, and we saw a few enormously fat squirrels scale crabapple trees so spindly they should’ve fallen over with the winter bulk of its furry assailants, and yet it stood strong. We also spent time with a small and talkative (babble-ative?) baby, were fed many wonderful multicourse vegan suppers cooked by Joel’s mother, including the best pie crust I have ever eaten (seriously! And it is work, too, to get it so delicate)—but my primary goal was, obviously, to take an eating tour of vegan Pittsburgh. Who doesn’t love an eating tour?

We stumbled on Dozen Bakeshop because one of its two locations happened to be along our Thanksgiving walk route. It was closed at the time—for the best!—but promised to be open the next day, so cupcakes for breakfast it would be.


Dozen currently features three cruelty-free cupcakes: vanilla on Tuesdays, peppermint on Fridays, and “Mostess” on Saturdays. Mondays are “mystery” days, so they might offer a vegan cupcake then too, I can’t say. We went on a Friday, so we got peppermint cupcakes. They also had a ginger molasses cookie, and that was the extent of their vegan goods that morning. If we’d gone on a weekend morning we might’ve tried their vegan cinnamon roll, but our weekend mornings were already spoken for, so it wasn’t to be.

The cookie was fine, if a little too sweet; the ginger pieces were good, the molasses flavor was present without being too strong. The cupcake on the other hand was tragic. The cake was a rock; not a flavorless rock, but chewy and hard and totally unfortunate. The frosting divided us. Joel thought it was too sweet, while I thought it was one of the best frostings I’d ever eaten. It was incredibly thick and rich, buttery underneath the peppermint, and because the cake was so bad I wound up eating it bite by tiny bite with a spoon. Delicious. Still, not a reason to buy an entire cupcake, seeing as how the cake part went wasted.

The bakery is very nice inside—we went to the Lawrenceville location—and the staff were friendly and helpful, and they have free refills on house coffee, which is a huge step ahead in customer appreciation in comparison to every bakery/coffee house/cafe I have ever patronized EVER at home here in San Francisco, where you have to pay over 50 percent of the price of your first cup of coffee for every refill, despite most coming from the same push-lid carafe that keeps the stupid coffee hot-to-room-temperature for four-to-five hours before staff refreshes it. Point to Dozen Bakeshop for recognizing that despite serving savory baked goods and having free wifi, no one is going to hang around a bakery all day, so there’s very little risk of losing money on moochers staying for the coffee refills. Not that, you know, a business is in dire risk of losing hundreds of dollars a day in revenue giving out under a dollar in filtered hot water.

OK, the summary: For a vegan cookie and coffee (note: ask for milk substitute, they don’t put anything out there for you), Dozen is a nice place to go. For vegan cupcakes, it is a waste of time; I can make better cupcakes at home and if you can’t, come to me. The end.

[photo by Joel]

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