vegansaurus!

02/01/2012

Vegan cooking: There’s an app for that (and a bonus pumpkin pie recipe)!  »


Scroll down for the recipe for this pumpkin pie!

Sarah Kramer wrote the first vegan cookbook I ever owned, and now she’s responsible for the first vegan cooking app anyone’s ever asked me to review. She’s like a pioneer! Let’s send her a bonnet!

Now, I’ve mentioned before how I feel about apps vs cookbooks: books all the way. And the harsh truth is I’ve never been impressed with the recipes in How It All Vegan. So I can guarantee if I hadn’t gotten this app for free, I’d never have downloaded it.

On the one hand, I’ve had it for a couple months now and I’ve yet to get inspired to make any of the recipes. How’s that for radical honesty? I’m the worst reviewer ever! But no not really, because I think that says a lot about the fact that this app doesn’t really fit into my life.

On the other hand, I’m impressed with what Kramer’s done, and I think for some people, it could be a really great tool. The app includes 60 recipes, 10 of them brand new. You can access them by meal, or by other categories like “gluten-free” or “with video”

The videos are well-done and fun to watch; my favorite is about people who say they don’t like tofu (Kramer says that’s as dumb as saying you don’t like cake flour; of course you don’t like plain tofu! Also then she stuffs her face with cake flour. Classic).

Within the recipes, you can do all sorts of iPad-y interactive stuff, like add ingredients to a shopping list or email an invitation to come eat food to a friend.

You can’t see the list of ingredients and the list of steps at the same time, which I imagine would be a pain while actually in the kitchen, except the steps themselves are really detailed and take that into account. The photos, as you can see, are hella pretty.

Anyway, at $6.99, this is a cheap alternative to an actual cookbook, and you can have it with you even at your grandma’s house or on vacation or whatever. May this be the beginning of a flood of wonderful authors truly taking advantage of the digital format! I’ll probably just late-adopt on this trend though.

OK, here’s the recipe I promised! Sarah’s people were cool enough to let us use it! Let us know how you like it if you make it!

Pumpkin Pie from the GoVegan! w/Sarah Kramer App
App available at www.goveganapp.com

I’m thankful for pumpkins, for sugar, and for this pie. Don’t worry that it won’t look ready when you first take it out of the oven—it sets as it cools.

Topping
1/4 cup (50 g) sugar
1/4 cup (25 g) flour
1/2 tsp. ground cinnamon
2 Tbsp. vegan margarine
1/4 cup (30 g) walnuts or pecans, finely chopped

Filling
1 14-oz (398-ml) can unsweetened pumpkin purée
1/2 cup (120 ml) vegan “milk”
1/4 cup (40 g) cornstarch
1/2 cup (120 ml) maple syrup
1/2 tsp salt
1/4 cup (50 g) sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. allspice
1 tsp. vanilla extract
1 9” (23 cm) pie crust

Preheat oven to 375°F (190°C).

In a small bowl, stir together 1/4 cup (50 g) sugar, 1/4 cup (25 g) flour, 1/2 tsp. cinnamon, 2 Tbsp. vegan margarine, and 1/4 cup (30 g) finely chopped walnuts. Set aside.

In a food processor, blend together 14-oz (398-mL) can unsweetened pumpkin, 1/2 cup (120 ml) vegan “milk”, 1/4 cup (40 g) cornstarch, 1/2 cup (120 ml) maple syrup, 1/2 tsp. salt, 1/4 cup (50 g) sugar, 1 tsp. cinnamon, 1 tsp. ground ginger, 1/4 tsp. allspice, 1 tsp. vanilla extract until smooth.

Pour pumpkin mixture into prepared pie crus. Sprinkle topping evenly over top and bake for 40–45 minutes. Remove from oven and let cool. Serve at room temperature. Makes 1 pie.

05/31/2011

Get inspired by this interview with Sarah Kramer  »


How It All Vegan
 was my first vegan cookbook, and its coauthor Sarah Kramer still has a special place in my heart. Kristin over at Cook Bake Nibble has a nice interview with Sarah up this week as part of her Inspirational Women Interviews 2011 series. I suggest you take a moment to go read. Some highlights:

  • "I try to broaden my horizons by sticking my fingers in as many pies as possible!"
  • I can’t watch movies anymore of animals being tortured. I know what’s happening. I’m informed. I’m supporting my community to help stop the exploitation of animals but I’ve seen enough.”
  • "My goal is to change the world—one tummy at a time."

Thanks to reader Jessica for the tip!

02/18/2011

Megan Rascal curates all the vegan news you need to know in this week’s link-o-rama!  »


You may have heard that our dear Meave has gone to be a Republican in Georgia so in her absence, I’m taking over link-o-rama this week! Let’s turn this party inside out! Just kidding, it’ll probably be similar, just slightly more vapid, as me and Meave are similar, I’m just slightly more vapid. Let the games begin!

If you are wondering what the top picture is all about, it’s a new campaign from La Leche, a group dedicated to educating people on the benefits of breastfeeding (I’m a supporter). I thought I’d note that the fantastically popular and extra lame “Got Milk?” franchise made a deal with La Leche so they can use their stupid tag for good—you know, instead of its regular, milk-mongering evil. Hmm, this gives me ideas for, “the other white meat,” eh?

This week in beauty contests, Eater.com is doing a Hottest Chef in America competition and one handsome young vegan chef has made it to the final round! Portland’s Wes Hannah could very well be the next Hottest Chef in America! I don’t know about you but I would tap that seven ways from Sunday! Yes, friends, my vote is in: Hannah 2011! 

In rescued-circus-animal news, remember those dear lions rescued from Bolivian circuses that Meave told you all about? Well, they touched down in Denver on Wednesday! Safe and sound! With Bob Barker on hand to yell, “Lion No. 1, come on down!” You know, “mimicking the way contestants were introduced on his game show The Price Is Right. Ever heard of it?

This Dish is Vegetarian has the lowdown on a crazy restaurant in Brooklyn where you can eat a steak and then buy a briefcase made out of the same cow? Is this what progress looks like?

The Verdant Life has an awesome looking recipe for broccoli vegan-cheezy pot pies (pictured above)—can I get a what-what?! That looks crazy good. I’m so ready for this. You could make that for your Great American Meatout party! And invite me!

Everyone’s favorite vegan, Sarah Kramer, has made some super-cute journals to sell with 100 percent of the proceeds going to help the sweet dog she is fostering. Get yours! And foster dogs!

In famous non-vegans, Mike Vick was going to be on Oprah and now he’s not? I kind of wanted to see that. Word is he canceled for “personal reasons.” Would that personal reason be cowardice? Probably not but zing!

Mickaboo Companion Bird Rescue is having a free bird care class in SF on Sunday! Go forth! Care for birds! Maybe they will finally teach us the secret of flight!

Over at SuperVegan.com you can read a review of the movie Chow Down that I’m actually going to see tomorrow night. Does it sound a bit boring? Maybe I’m just immediately bored when I hear about middle-aged males. The world kind of revolves around middle-aged males, that’s why the world is so boring. Mystery solved! But I’m excited anyway—there’s a panel! And panels are nothing if not nonstop excitement!

Lastly, I want you to read all about Pinnacle over at HuffPo! Very soon, I am going to write all about it so you might as well read up and get ready! OMG also! I was at Lula’s last night and guess who was there: Pinnacle founder Joshua Katcher! I said hi because I’m totally a confident and outgoing individual. He was super-handsome! And nice, which is less important but a definite plus.

On a final note: don’t forget to remind your pals on Sunday about Meatless Monday! And don’t forget to read Laura’s SFist post and the Week in Vegan! Be well and TGIF, motherfuckers!

[Picture of model with lady-dog from Pinnacle; adorable picture of pigeon in cast from the New York City Pigeon Rescue Central FB page]

page 1 of 1
Tumblr » powered Sid05 » templated