Who loves you? The Atlantic loves you! Proof: A collection of sexxxy pictures of vegetables ‘n’ stuff, plus accompanying recipes, called "13 Ways to Impress a Vegan." Because now that it’s clear we’re the future (it is definitely clear we are the future), everyone wants to get in our pants.
(thanks for the tip, Ed!)

Who loves you? The Atlantic loves you! Proof: A collection of sexxxy pictures of vegetables ‘n’ stuff, plus accompanying recipes, called "13 Ways to Impress a Vegan." Because now that it’s clear we’re the future (it is definitely clear we are the future), everyone wants to get in our pants.

(thanks for the tip, Ed!)


Monsanto makes new onion from corn!  »

Onion fans, have you ever thought, “Boy, I sure wish this onion didn’t taste like an onion”?  Well move right the hell over, endless sea of genetically modified monster corn, because there’s a new crop on the block and it’s comin’ to a (Schnucks) grocer (in St. Louis) near you!

Malevolent dictator Monsanto is proud to introduce the EverMild, a feisty new breed of onion poised to take the world by storm. True to its EverGross name, the EverMildMagicOnion is a milder version of your average, shitty old onion.

"The EverMild was grown and selected to have a mild and sweet flavor," Danielle Stuart, a spokesperson for Monsanto’s vegetable-seed business, told AOL food blog Slashfood. "They are very versatile, you can use them raw in salads, or roast or grill them. They’re grown domestically in the Pacific Northwest so they will be available in the winter months," unlike the EverRegular sweet onion Vidalia, which siestas on the moon during winter.

Alarmingly, the EverMildMagicOnion was “developed using good old-fashioned traditional plant breeding techniques.” Is Monsanto selling out??

Fear not, readers; when asked (in an exclusive interview!) what else might be coming down the pipeline, a Monsanto spokesperson told this Vegansaurus contributor, “We’re currently working on an exciting new variety of apple with the texture of cardboard and the flavor of boiled gym socks. We’ve also had our eye on an upstart food science company that’s had great luck producing lettuce that tastes like french fries and corn that spontaneously turns itself into Mountain Dew. It’ll be a landmark year!”

Well, that’s a relief!

Kate lives in the hull of one of San Francisco’s buried sea-faring vessels. It’s dank and dusty down there but she doesn’t mind; she’s got her two cats and a library of science fiction novels to keep her warm. When she’s not worrying about lantern fires and whether Safeway is out of Boont, Kate enjoys obliterating zombies and making vegan nachos. You can find her on Flickr and Twitter.


Anna’s Brooklyn Supermarket Adventures: Golden Farm, Kensington  »

Golden Farm! This peach of a store is in Kensington, at 329 Church Ave. off the Church Avenue stop on the F train. It’s always open! ALWAYS. It’s a royal mishmash of ethnicities and cultures—an Eastern European supermarket in an Indian neighborhood, with Latina and Asian girls at the registers, each moistening her fingers on a halved cucumber à la Old Russia.

Produce Deals
You can find many good bargains on fresh produce, if you’re willing to poke around a bit and not be intimidated by the $6 carton of out-of-season strawberries. Beside the things listed below, root vegetables and cabbage are also incredibly cheap. Jars of pickled tomatoes and sauerkraut are tucked underneath the potatoes—just the right height for little old Polish ladies.

Produce deals
Asparagus, $1 per bunch
Pears (bartlett, Bosc, etc.) $0.79/lb
Apples (granny smith, fuji) $1/lb
Lettuce (romaine, red, etc) $1.50/head
Cabbage (savoy) $0.59/lb
Mushrooms (portobello) $3 for a package of two
Avocados (Hass) $1 each
Peppers (sweet and yellow; tiny, but in good shape) $1.49/lb

Bulk deals
There’s also a reasonably priced bulk fruit/nut section, in old jars with wooden covers. The apricots are dirt cheap ($3.49/lb), gigantic, and unbelievably moist. Pistachios are $6/lb. Other bulk deals: a 2-pound package of buckwheat costs about $1, in the bean/rice section.

I must advise you, though, to get your butts out to this store if only for the “golden prune,” an umeboshi lookalike that’s out of this world. I’ve never seen this fruit anywhere else, and it tastes remarkably like an actual plum—tart, sweet, golden. It’s dried fruit that actually tastes like it used to be fruit—like it once hung on a tree with wind and rain and everything. It’s $6/lb as well, in the jar next to the apricots. Watch out for the pits.

Weird Cool Things:
Oh, there are so many oddities; just go to the jelly section—it’s intense. There are fruits that are a little rare, like quince and damson, but there’s also totally wacko stuff like watermelon preserves and rose jelly. I almost skimmed right over the jars with sweetened chunks of eggplant and pumpkin. You can buy black poppy seeds in bulk at this store, rose hips, dried camomile, four different kinds of horseradish. Basically, just slow down and keep your eyes peeled.

Summing Up:
In addition to being a treasure trove of cheap produce, bulk dried fruit and nuts, and various oddities, this store is just REASONABLY PRICED, all around. In spite of stocking organic produce and things like agave and Amy’s, the store is pretty darn cheap, and somehow manages to feel old and homey. It’s a good place to drift and daydream.


Recipes: seasonal soups!  »

Newspapers: not entirely useless! Today’s Contra Costa Times (newspaper to the stars! of the East Bay! kill me!) features a few soup recipes that sound delicious and can be easily veganized. Really, there’s no reason why they aren’t vegetarian; no one needs to use chicken broth when vegetable stock is just as easily made/obtained and doesn’t involve animal death. That cruelty-free isn’t the default is stupid and careless. We’ve got a long way to go, vegans.

Still, the soups—butternut squash chipotle bisque, roasted tomato with garlic croutons, and carrot with cumin and lime—look tasty, uncomplicated, and pretty perfect for early fall in the Bay Area, when the nights are growing longer and colder but the last of the tomatoes are still lingering on the vine.

Butternut Squash Chipotle Bisque (serves six to eight)
1 medium butternut squash
3 Tbsp. olive oil
1½ cups chopped onion
½ cup chopped celery
½ cup chopped carrot
2 garlic cloves, minced
4 to 6 cups stock or broth
3 tsp. minced, canned chipotle in adobo
Salt, fresh ground pepper
optional: ½ cup vegan sour cream

1. Preheat oven to 400 F. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp. Put the seeds in a sieve and rinse. Set aside.
2. Grease a glass baking dish with 1 Tbsp. oil, then place the squash in the dish, cut side down. Pierce all over with a fork and roast 45 minutes or until tender. Let cool.
3. Heat remaining oil in a large, heavy pot over medium-high heat. Saute onion, celery and carrot for 10 minutes. Add garlic; cook 2 minutes more.
4. Scoop the flesh of the squash into the pot and stir. Add 4 cups broth and simmer, covered, for 30 minutes or until the vegetables are very tender.
5. Meanwhile, toast the reserved squash seeds in a small pan over medium heat, stirring occasionally until crunchy, about 30 minutes. Season heavily with salt and set aside.
6. Puree the soup in batches in a blender, adding more broth to get the desired consistency.
7. Stir the remaining 2 tsp. chipotle into the bisque and ladle into soup bowls. Top each with a dollop of vegan sour cream, salt and pepper, and a sprinkling of seeds.

Roasted Tomato Soup with Garlic Croutons (serves six)
18 plum tomatoes
2¼ tsp. black pepper
1 tsp. kosher salt
¾ teaspoon crushed dried rosemary
3 large garlic cloves, minced
½ cup olive oil plus extra
3½ cups stock, divided
2 Tbsp. fresh basil
Garlic Croutons
1½ Tbsp. olive oil
1½ Tbsp. nondairy butter
2 cups bread cubes (half-inch dice), made from French bread, crusts included
1½ tsp. minced garlic

1. Preheat oven to 375 F. Oil a large baking sheet generously.
2. Halve tomatoes lengthwise and remove the seeds and membranes. Let drain.
3. In a large bowl, mix pepper, salt, rosemary, garlic and ½ cup olive oil and whisk to blend. Add tomatoes and toss well. Marinate for 15 minutes.
4. Arrange tomatoes, cut side up, on the baking sheet. Drizzle any remaining oil mixture over them. Roast until tomatoes are softened and browned around the edges, about 50 to 60 minutes.
5. Place half the tomatoes in a food processor. Pour in 1 cup stock and pulse until pureed.
6. Coarsely chop remaining tomatoes. In a soup pot, combine the chopped and pureed tomatoes and remaining stock and bring just to a simmer. Season with salt.
7. For the croutons, melt the oil and nondairy butter in a heavy skillet over medium-high heat. Add bread cubes and cook, stirring, about 3 minutes. Add garlic and cook for another 2 minutes until bread is golden and crisp.
8. Garnish each serving with basil and croutons.

Carrot Soup with Cumin and Lime (serves 6)
2 Tbsp. olive oil
2 pounds carrots, peeled and chopped
2 cups chopped leeks
1 Tbsp. chopped garlic
3½ tsp. ground cumin
½ tsp. crushed red pepper flakes
6½ cups stock
2 Tbsp. lime juice
Kosher salt, pepper
Garnish: chopped cilantro and grated lime zest
optional: 8 Tbsp. vegan sour cream, divided

1. Heat oil in a large, heavy pot over medium-high heat. Add carrot and leeks and saute until leeks begin to soften, about 5 minutes. Add garlic and saute 1 minute. Add cumin and red pepper flakes and saute 30 seconds more.
2. Add the stock. Bring to a boil, reduce heat and simmer uncovered, about 35 minutes.
3. Puree the soup in batches and return soup to the pot. Serve hot, with a dollop of sour cream and a squeeze of lime juice stirred into each bowl. Or cool the soup, whisk in 6 tablespoons of sour cream and refrigerate for three hours or overnight. When ready to serve, stir in lime juice, season to taste and serve topped with a sprinkling of cilantro and lime zest, and a dollop of vegan sour cream if desired.


A million recipes, a whole bunch of videos, some adorable (rescued!) animals, another fruit in a cute shape AND MORE: Friday link-o-rama!  »

The Cute Show visits an alpaca farm. It is unsettling to hear the farm children talk about the little creatures in terms of fleece quality, but I advise ignoring them and focusing on the unbearable squeezeability of the alpacas. Look at their furry little legs and their fuzzy heads! Look at the little bitty blue-eyed deaf one! It’s only four days old you can pick it up and snuggle it LOVE YOU ALPACAS.

Colleen Patrick-Goudreau makes the best tuna salad and quesadillas you’ll ever eat: the kind without tuna or cheese! Yes, really. Instructional video and recipes here.

WAY better than the heart- and star-shaped cucumbers: buddha-shaped pears! Will someone in Europe please send us some? Label them “trinkets” or whatever on the customs form, you KNOW how California is about importing produce. Dear state of California, we promise not to let these pears’ seeds come anywhere near your fertile soil.

There’s going to be a small, open-air fall farmers market just around the corner from the White House!

Activism had some effect! Remember how in The Cove, some of the dolphins were sold to aquariums, and the rest were murdered to be sold for meat? Well! Because of international pressure created by audiences of the film, the Japanese town responsible for this horror show has promised not to slaughter the dolphins in the season’s first “catch” (ugh). Instead, the people say they’ll release the dolphins they don’t sell live. Yes that’s still far from ideal, but it’s a huge improvement over mass murder.

San Francisco city Supervisor Ross Mirkarimi introduced an ordinance this week to prohibit the procedure known as declawing on cats. For all the nothing that our local government seems to accomplish, this little piece of legislation is at least a little compensation:

"…[D]eclawing and tendonectomy are inhumane procedures that cause pain, anguish and permanent disability to a cat, and frequently result in behavioral and personality changes in cats subjected to those procedures. The primary benefit of the procedures—the convenience of pet owners—is outweighed by the cruelty of the procedures. It is inappropriate to remove parts of an animal’s anatomy, thereby causing the animal pain and suffering, and restricting and altering its natural behaviors, simply to fit the owner’s lifestyle, aesthetics or convenience, without benefit to the animal."

We like our Board of Supes with a little righteous anger.

Make cheezy quackers with Celine of Have Cake, Will Travel! She’s adorable, they’re adorable, there is nothing not adorable (and delicious!) about this video.

The recipe for “Ultimate Vegan Hot Wingz” over at Vegan Dad looks too good! If I make these, don’t expect to get any! Just me and the hot wingz and LEAVE ME ALONE I’M STARVING.

Har har: Quarry Girl announces the release of their iPhone app, which allows you to just push buttons instead of talking to people. This is all you talk about anyway, right?

MORE DELICIOUS FOOD ALERT! Carrie at Map Mistress tells us how to roast perfect sweet potatoes (Hey! It’s almost fall! CAN YOU FUCKING BELIEVE THIS SHIT IT WAS JUST NEW YEAR’S!) and I know this was mentioned before but VEGAN CHEDDAR CHEESE BISCUITS over at It’s Faturday. That truly calls for a what what in the butt shout out.

Eater SF has a few photos from inside Gracias Madre, the vegan nuevo Latino restaurant by the Cafe Gratitude people. It’s set to open in “late summer 2009,” which technically means anytime between now and Sept. 21. Who’s taking me when it opens? I will eat raw vegan nuevo Latino ANYTHING, especially with those Gratitude nut cheeses, they are the best.

Hey, it’s National Cholesterol Month. You know who has super-duper excellent blood cholesterol? Vegans! Oh yes. Encourage all your non-vegan friends and family members to get their cholesterol levels checked, while you eat dairy-free ice cream out of the carton, in front of them. Because usually you are good and can keep your smugness to a minimum, but no one’s perfect, and basically the NIH is asking you to rub your better health in everyone else’s face, so why not?

A box turtle with prosthetic limbs. There is nothing more sweetly pathetic on this earth. [via Cute Overload]


The White House hasn’t had a garden since Eleanor “superwoman” Roosevelt’s Victory Garden in the 1940s. This video is about as soothing as a Martha Stewart Living rerun at 3 a.m. (I was a sleepless teenager, OK), all soft jangly guitars and closeups of the seeds they got from Monticello. Thomas Jefferson: a man who loved the soil.

It’s just there’s one small, fundamental problem—because there’s always a problem, isn’t there? This one is literally fundamental, though: they use “meal” from Chesapeake Bay crabs to add calcium and nitrogen to the soil. Meaning, of course, that not one vegetable grown in that garden is really vegetarian, is it. Adorable. Ha ha life is full of amusing contradictions!

[thanks to Ethicurean for the link]

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?
Ingredients1/2 lime, cut into sectionsKosher salt and freshly ground black pepper1/2 cup heirloom tomatoes, roughly chopped1/4 cup fresh herbs (like basil, tarragon, thyme, chives or mint) loosely packed and not chopped1 1/2 ounces gin2 ounces tonic water, or to taste.DirectionsRim 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.

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.


Marilu Henner, Michael Bauer, Dan Barber, AWESOMENESS, Millennium, Animal Place, Michael Vick, INSANITY, Recipes, Street Food AND MORE: Friday link-o-rama!  »

Let’s look at restaurant reviews in the Chronicle! Michael Bauer writes up Wexler’s, a fancypants barbecue place in the FiDi; was there anything pertinent to the cruelty-free set? “The kitchen doesn’t ignore vegetarians, either, offering a lunchtime smoked carrot plate with collards ($10) and a “farmer’s cookout” ($14) for dinner, with smoked eggplant chili, corn on the cob and Texas toast with smoked garlic butter.” WELL THEN.

You know that activism aphorism, “think globally, act locally”? Apparently this year it extra-applies to tomato production, and chef Dan Barber of Blue Hill is pretty pissed about it. His tips to home gardeners: Don’t fear science; grow more than one variety of tomato at a time; and eradicate your late-blight-afflicted tomatoes as soon as possible. Practice biodiversity, Victory Gardeners!

Millennium’s Heirloom Tomato Dinner may be the last time you taste those fruits of the vine this year, should Dan Barber’s predictions come true. Perhaps attending the feast on Aug. 26th between 5:30 and 9 p.m. for $60, with an extra $12 bloody mary flight, is the wise tomato-lover’s choice.

This Sunday, use Twitter on behalf of the animals. This could be big and awesome. Do it. Speaking of Twitter, here is your oppportunity to FOLLOW A CAPYBARA UGH I CAN’T TAKE THE CUTENESS.

Are you aware of the excellent work The Marine Mammal Center does? That place is amazing. A friend of Vegansaurus is a longtime volunteer there, and it’s been in the national news recently, rescuing California sea lion pups—pups!—that have been washing ashore in “record numbers,” tiny and starved and very ill. If you love dolphins and otters and seals and all their brethren, this is the place you want to support.

On Saturday, Aug. 22nd, you can hit up the School Lunch Sound Off! Come by and bring all the students that you know! They can WIN AN IPOD just by being awesome and creative. Free snacks and drinks, activities and great speakers. OH AND MARILU HENNER. We’ll be there so you should too! After you hit up this event, head over TO (read below, just go with me):

The last two weekends of August the streets will run with food. First, on Saturday Aug. 22nd from 11 a.m. to 9 p.m. is the first-ever San Francisco Street Food Festival! Admission is free, and there will be food and cocktails, with no item over $8, all on Folsom Street between 25th and 26th Streets. This is ridiculously close to Vegansaurus H.Q., so you better believe we will be there in our eatin’ dresses (and pants!), as the vendors list appears to have a decent number of veg dishes.

Second, Aug. 28 to 30 at Jack London Square in Oakland is the second annual Eat Real Festival. Admission is free, and they have all kinds of entertainment planned, as well as a full-on farmers’ market and a beer “shed.” The list of vendors looks pretty impressive, too. Don your finest eating-wear and join Vegansaurus—it is rare we miss an opportunity to eat on the cheap—though we will of course be missing the butchery contest on Saturday, Aug. 29, because, puke.

Oh yeah, Michael Vick is gonna be on 60 Minutes on Sunday. If you want watch him fake remorse, that’s the place to do it. Actually, instead of watching that, pick your dog up a Michael Vick Chew Toy and then please to look at all the adorable pit bulls up for adoption at PBRC. Even better, a photo of Hazel. <3 <3 <3

You know how you’re always saying that someday you want to live on a farm and have a million animal friends? Well, here’s your chance! Animal Place is hiring a rescue ranch manager who will live onsite with hundreds of awesome rescue animals. You can cuddle pigs and snuffle bunnies to your hearts content! You’ll also be responsible for scooping literal TONS of shit and have to live in BFE with little human companionship, but fuck people, we’re the worst; chickens rule, humans drool. I KNOW there is a Vegansaurus reader or two who are interested in this. If so, email Marji at Animal Place for more details!

And finally, Susan over at FatFree Vegan Kitchen has posted some bomb-looking recipe for oven-fried green tomatoes. I would like it noted that I only typed “oven-friend” twice before getting it right. Man, I love fried food.


Hunting produce with flash, eating street food with a ‘stache, making Cuban yucca mash: awful rhymes AND MORE in this Friday’s link-o-rama!  »

TONIGHT, Friday Aug. 7 at 7:30, the Street Cart people are having another get-together, this one mustache-themed. I don’t know, to me a lone mustache is either a sign of being a dad (good), or having a lot invested in your ability to grow facial hair (bad/creepy). You can check I Love Street Food’s twitter for the location. Also, 7x7 magazine wrote a little guide matching bars with the nearest available food carts, maybe you want to check it out?

Epicurious created an “interactive [read: all-flash] map" that allows you to look up the current fresh produce "in your area [read: state], plus find ingredient descriptions, shopping guides, recipes, and tips." Of course, when I clicked on one of California’s August-ripe items, figs, none of the recipes was vegan and maybe three were even vegetarian, so perhaps that section isn’t as useful. The guide to determining a fig’s ripeness and quality was helpful, though.

Get ready to get crazy because there is something happening in Petaluma. Yes! On Sunday, Aug. 16th at 7 p.m., the Aqus Cafe will show the 2008 documentary Processed People as part of the Petaluma Film Series. The film runs 40 minutes, and concerns the extreme costs attributed to consuming “fast food, fast medicine, [and] fast news.” The Farm Animal Protection Project will sponsor this screening.

Laura had the good pleasure of meeting and eating the cupcakes of (NOT LIKE THAT PERV) the delightful Tessa Strauss of That’s One Tough Cookie at the delightful VegNews office. Please check out her blog and marvel in the beauty of her creations and let her know that you would jump at the chance to buy some for weddings and funerals and stuff. They taste AS GOOD if not BETTER than they look. Also, CHAMPAGNE CUPCAKES WHAT BRING IT. Anyway, awesome. I’m not sure if I’m even able to communicate in English anymore.

The adorable Megan of The (adorable) Sisters Vegan is testing out recipes for Terry Hope Romero’s new cookbook Vegan Latina (Amazon calls the title Latin Vegan, not sure what’s up with that), and her tester photos are driving us FUCKING CRAZY with anticipation.

Are you going to SF Chefs. Food. Wine.? Don’t forget your Vegansaurus event guide! Here’s an interview with Jamie Lauren about making a hot dog. Huh.

Surprise, surprise: Epicurious previewed a new cooking game for the Wii, and the participants got to make steak! And hamburgers! There’s nothing in the article that explains what would happen if you fed the game’s judges undercooked meat—but as it’s sponsored by the Food Network, the answer is probably not “cause them to die of e. coli poisoning.”

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