You guys already know how I feel about animals in people clothes (LOVE), and how I feel when Cute Overload features rescued animals (LOVE, MUST POST). These two minor, entirely healthy obsessions come together in this video of Angelo, the cutest fucking lamb in the entire world. Look at him sproing! Look at him wear a sleeveless turtleneck sweater—perhaps the only instance of a turtleneck sweater ever looking good on anyone, ever (seriously they’re awful)! Look at how teeny tiny he is compared to the giant pig! Look at him EAT FLOWERS!
Excuse me if I never post again, I may have died of an actual cute overload. Thanks, Farm Sanctuary, for being so unbelievably great.
This is Niblet, repping for friend of Vegansaurus’ SaveABunny on Cute Overload. What’s up, Niblet? Any of you Vegansaurs want to give Niblet a home? Maybe you should, he looks to be composed of exactly 100 percent adorability.
Penny cannot believe you put a tablespoon of butter in the pasta when she’s told you a thousand times that she’s vegan.
Via hipsterpuppies! Thanks to Natalie of the most delicious Bike Basket Pies for this find! Now go buy pies from her; the ones made with Daiya are OFF THE HOOK. I’m talking seriously the best thing I’ve ever eaten, and I know I say that a lot but I was eating that g-d thing and girl could not stop. Jonas and I ate an entire pie (she sells whole pies now!) in one night AND I HAD GONE OUT TO REAL DINNER FIRST. I need to reevaluate some of my healthy living choices (but not THIS ONE! Fit is IT!). Anyway, all of her pies are incredible. It’s the crust; her crust is the mickey fickey bomb. Can we get her a t-shirt that says, “My pies bring all the fatties to the yard,” because, AND HOW!
Now go order! She needs more vegan customers so she knows we’re all about it!
Adorable, right? The American Humane Association was founded in 1877; this ad is from the 1920s.
“The party’s over!”
First, this my favorite Fuck Yeah blog; second, this screencap is basically an ad for (Louisiana-based) Abita Brewing Company, which makes tasty, vegan beer. Vegansaurus always says fuck yeah to vegan beer. And Jason Stackhouse. Shut up we are all-class around here.
We love Carrie over at happymapping. This recipe is
stolen from her.
Braised Lentils Mark Bittman Style!
I’m pretty sure I have told you all about my deep love for Mark Bittman, but if not, here we go: his recipes, his blog, his Minimalist column, his attitude towards cooking and food, his sense of humor about himself, I just think he’s the awesomest. Alright, moving on! This delicious recipe comes from his How to Cook Everything Vegetarian cookbook. Along with a little salad and bread, this made a most excellent meal. And, as always, the cookbook offers a bunch of easy variations on this dish which I plan to try.
Braised Lentils, Spanish Style
- 2 Tbsp olive oil
- 1/2 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 tsp minced garlic
- 1 Tbsp smoked Spanish paprika (I was unable to find true Spanish paprika—which is shocking, considering I was shopping at the international food emporium known as Lucky’s—but I was still able to find smoked paprika, and that’s what makes the difference*)
- 1 bay leaf
- 1/2 cup dry red wine
- 2 cups vegetable stock (I needed quite a bit more than this, so I would say have 3 or 4 cups ready)
- 1 cup dried brown lentils, washed and picked over
- salt and pepper
- chopped parsley for garnish
Put the oil in a medium pot over medium-high heat. When hot, add the onion, celery, and carrot. Cook, stirring occasionally about 5 to 7 minutes. (Note, I find that onions taste the best and add more awesome flavor if you cook them a little longer. So if you have time, cook these babies for about 10-15 minutes.) Add the garlic and paprika and cook for another minute or 2.
Add the bay leaf, wine, stock, and lentils. Sprinkle with salt and pepper and bring to a boil. Turn the heat down to med-low so that everything is bubbling gently. Cover partially, and cook, stirring occasionally and adding stock (or water if you run out) to keep the lentils from sticking or burning. Cook until the lentils are tender, about 30 minutes. Lentils should be saucy but not soupy. Adjust the seasoning to your liking, and sprinkle with the fresh parsley before serving.
Final note: I doubled this recipe, which works very well and makes extra deliciousness for lunches later in the week. The only thing I would mention is that you will definitely need more than 4 cups of stock or liquid. It’s fine to use water too, but you should keep an eye on this to make sure nothing is drying out. Enjoy!
*smoked paprika does indeed make all the difference.
they were a bit more of a secret last year when I first spotted them in the window at Jumelle, but still every bit as cute. Can’t wait for the fall colors!
Friends-of-Vegansaurus Brooklyn Based found these super-adorable unisex vegan sneakers, which, if we had money, we would be all over. Qu’ils sont chic, ces baskets!