vegansaurus!

02/11/2014

Ooooh sexy sorbet from Perfect Circle Kitchen! It’s coconut vanilla bean. I do love a vanilla bean. Get the recipe here and make me some! I need a valentine! JK, love is for squares. 
I’m very interested in this Perfect Circle Kitchen blog. The subhead on the blog header is, “Vegan, vegetarian, and meat-inclusive meals, hold the fuss.” Have you ever heard of such a thing?! I was totally curious about a “meat-inclusive” vegan blog so I had a little email convo with blog’s creator, Eve Perlman.
So the base of all the recipes is vegan, but then at the very end there are suggestions for adding meat or dairy. I found this totally weird but then my friend Lizzy was like, that’s totes subversive! I mean normally it’s the vegan stuff that gets the footnote! Right? And if you have meat suggestions, maybe you will attract more meat eaters to recipes that are primarily vegan. They will see all this vegan food and be like OMFG that food looks good! Or at least they will get more used to it. I mean I doubt many meat eaters frequent vegan recipe sites; but if there’s a “meat-inclusive” option, maybe it can actually draw them in. AND THEN WE POUNCE!
That’s pretty much what Eve says the concept behind the blog is. Well there’s mostly two reasons; one is to help people transition to vegan cooking. The other is to help people figure out what to cook when there’s a vegan in the midst of meat-eaters or vice versa.
It all started when her friend asked advice on what to make for dinner when her meat-and-potatoes husband, vegetarian son, and vegan daughter-in-law were all going to be dining. She sent a recipe that could accommodate all of the different wants. After that, she “continued to write recipes for friends whose vegan children were coming home on a break from college, people who wanted to make a lifetime transition to a more plant-based diet, or dinner hosts who needed to accommodate everyone at their table.” And eventually, BAM! Perfect Circle Kitchen!
What do you guys think? Could this strategy help convert people? It’s definitely a new approach, at least to me, and I’m all for new approaches.

Ooooh sexy sorbet from Perfect Circle Kitchen! It’s coconut vanilla bean. I do love a vanilla bean. Get the recipe here and make me some! I need a valentine! JK, love is for squares. 

I’m very interested in this Perfect Circle Kitchen blog. The subhead on the blog header is, “Vegan, vegetarian, and meat-inclusive meals, hold the fuss.” Have you ever heard of such a thing?! I was totally curious about a “meat-inclusive” vegan blog so I had a little email convo with blog’s creator, Eve Perlman.

So the base of all the recipes is vegan, but then at the very end there are suggestions for adding meat or dairy. I found this totally weird but then my friend Lizzy was like, that’s totes subversive! I mean normally it’s the vegan stuff that gets the footnote! Right? And if you have meat suggestions, maybe you will attract more meat eaters to recipes that are primarily vegan. They will see all this vegan food and be like OMFG that food looks good! Or at least they will get more used to it. I mean I doubt many meat eaters frequent vegan recipe sites; but if there’s a “meat-inclusive” option, maybe it can actually draw them in. AND THEN WE POUNCE!

That’s pretty much what Eve says the concept behind the blog is. Well there’s mostly two reasons; one is to help people transition to vegan cooking. The other is to help people figure out what to cook when there’s a vegan in the midst of meat-eaters or vice versa.

It all started when her friend asked advice on what to make for dinner when her meat-and-potatoes husband, vegetarian son, and vegan daughter-in-law were all going to be dining. She sent a recipe that could accommodate all of the different wants. After that, she “continued to write recipes for friends whose vegan children were coming home on a break from college, people who wanted to make a lifetime transition to a more plant-based diet, or dinner hosts who needed to accommodate everyone at their table.” And eventually, BAM! Perfect Circle Kitchen!

What do you guys think? Could this strategy help convert people? It’s definitely a new approach, at least to me, and I’m all for new approaches.

08/12/2013

Sorbet review: Dolce Gelateria in the West Village!  »

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Megan: Meave and I got free sorbet at Dolce Gelateria in West Village! Because we are the coolest vegans! All of their sorbets are vegan (though I don’t know their sugar source) and they have lots of flavors: lemon, mango, chocolate, cantaloupe, peach, strawberry, and more.

Meave: We were secretly hoping the olive oil gelato (below, middle of the back row) would be vegan, but no. Still, there are tons of vegan sorbet flavors, and in the gelateria tradition, they’re all really beautiful.

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Megan: I’m always ragging on sorbet because you know it’s our only option for dessert at 99 percent of non-vegan restaurants. But they had chocolate sorbet! If every restaurant had chocolate sorbet, I would never complain again (about sorbet, everything else is still up for scrutiny). So obvi I had to get the chocolate because I never see it and additionally: CHOCOLATE SORBET. I also got strawberry.

The strawberry was good, not too sweet and nice and refreshing. And the chocolate was great! I kept asking our host like, “is this really vegan? Yeah? Really? Can you check the ingredients? You’ll check those for me, right?” So she did—water, sugar, chocolate. BAM! Vegan! How happy am I? (HINT: SUPER HAPPY). In summary: I. Want. More. Additionally: CHOCOLATE SORBET.

Meave: Yeah, sorbet on its face isn’t really exciting anymore, but when someone offers us free sorbet, we aren’t too good to turn it down. Plus it’s sooooooo hoooooooooot, saying no to cold desserts would be dumb. I got mango and cantaloupe, because I love both those fruits but I have been way too lazy to buy and prep them this season. Why not let someone else mix them with water and sugar and whip them into a creamy vegan treat?

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Meave: Gorgeous, right? Megan wasn’t into it (“Why did you get the two fruits I hate?” she said), but I thought the flavors were as bright and summery as the colors. I’m also really into Dolce’s style of putting the flavors side by side instead of one on top of the other. The whole point of having two scoops is tasting them individually AND together, plus this way they melt evenly, so you’re not eating the top flavor at peak cold while the bottom flavors turns into sorbet soup underneath it. All other cold dessert places need to get it together.

Dolce Gelateria is located at 33 Barrow Street in the West Village. They don’t seem to have hours posted anywhere, but they’re on Yelp. We ate this gelato for free.

03/01/2013

Scream Sorbet is closing?!  »

I’ve gotten this info from a number of people who are positively distraught about the news. But it appears that Scream Sorbet is indeed closing. From their FB:

 Closing March 10


Our customers are great, the press has been kind, but with
regret, Scream Sorbet will be closing on Sunday, March 10 2013.

Please join us for free final scoops on that Sunday from 12 noon - 8 pm.Donations accepted, and will be split by our employees.

It’s possible we’ll find a way to avert our fate, but the offer holds for Sunday. If we’re lucky, it will be a party rather than a wake.

We’ll try to re-open in some form. If you might have a solution to our situation, write to contact@screamsorbet.com or leave a message at 510 394 5030.

♥ 
SCREAM SORBET

Hopefully this will work out some how, as I know there are many Scream fans out there! 

06/21/2012

David Lebovitz’s chocolate sorbet, from his book The Perfect Scoop! Kristen Miglore at Food52 has the recipe and it looks gorgeous. Obviously, you conscientious angels would make it with vegan chocolate on the Food Empowerment Project's chocolate list, so please try this recipe AT ONCE. Eat your way through summer!
Tip: While you’re at Food52, check out the recipe for fried asparagus with miso dressing, from Nobu’s Vegetarian Cookbook. Holy moly. Laura’s right, frying is the superlative food preparation.
[photo by Nicole Franzen for Food52]

David Lebovitz’s chocolate sorbet, from his book The Perfect Scoop! Kristen Miglore at Food52 has the recipe and it looks gorgeous. Obviously, you conscientious angels would make it with vegan chocolate on the Food Empowerment Project's chocolate list, so please try this recipe AT ONCE. Eat your way through summer!

Tip: While you’re at Food52, check out the recipe for fried asparagus with miso dressing, from Nobu’s Vegetarian Cookbook. Holy moly. Laura’s right, frying is the superlative food preparation.

[photo by Nicole Franzen for Food52]

05/04/2012

It’s cucumber basil sorbet from author and super-vegan Kelly Peloza! We love Kelly, and warm spring weather, and cold desserts! Who’s going to make lovely, garden-fresh sorbet this weekend? I bet it would perfectly complement a giant glass of white wine.

It’s cucumber basil sorbet from author and super-vegan Kelly Peloza! We love Kelly, and warm spring weather, and cold desserts! Who’s going to make lovely, garden-fresh sorbet this weekend? I bet it would perfectly complement a giant glass of white wine.

08/05/2011

Vegan Dad’s Strawberry Daiquiri Sorbet. It’s frozen fruity alcohol, what more could you want? Besides an Infinity Pool and a billion dollars? LIFE IS A BEACH!

Vegan Dad’s Strawberry Daiquiri Sorbet. It’s frozen fruity alcohol, what more could you want? Besides an Infinity Pool and a billion dollars? LIFE IS A BEACH!

11/17/2010

Scream Sorbet opens in Oakland! A field report from the amazing (and intoxicated) Megan!  »

Megan of Such a Vegan and Sugar Beat Sweets fame is adorable and delightful and also, DRIZ-UNK! That’s just how we like our adorable and delightful ladies! We got this field report (read: email) from her letting us know about the opening of Scream Sorbet's storefront in Oakland (that stuff is delicious!) and I’m just gonna print the email in its entirety because I love it very much and it’s filled with useful info! BAM:

LAURA!!!!! I was getting Lanesplitters with a friend tonight in Temescal, hence the terrible typing as I am super drunk, but I was all ready to go home on my bike and shit when I saw a HUGE sign at the corner of Telegraph and 51st, that said SCREAM SORBET and I straight up screeched on my brakes and locked up my bike again and ran in there like “OMG YOU HAVE A STOREFRONT” and the girl at the counter was like, we do!  And I was like HOLY SHIT! And she was like, I know! They have little 12oz. containers of the ice cream (no scoops yet), and cookie sammiches. Sadly, the cookies are not vegan, BUT in the future once their store is more open-like (it is straight-up bare in there so far but has SO MUCH potential to be SUPER CUTE OMG) they’re going to have vegan cookie sammiches, and gluten-free (GF) cookie sammiches, and VEGAN GF cookie sammiches! My little gluten-intolerant heart was overjoyed. I seriously walked out of there wanting to give a hug to every panhandler in Temescal—which, btdubs, is straight-up Berkeley, I don’t care what zip code it is or whatever, Temescal is so Berkeley. It’s like diet Berkeley, because there’s still panhandlers and graffiti, but still Berkeley. I almost got hit by like three Mercedes (Mercedeses?) riding my bike there WTF why are cyclists maligned for doing something good?! But anyway! The girl at the counter was super duper nice and I bought some kettle corn sorbet (OMG WHUT how is that even possible) which is so goddamn amazing I cannot even begin to describe. My commute is exactly 2.8 miles there and that will be calories WELL EARNED.
But like, it’s totally worth it to go all the way up there, because it’s right by Lanesplitters, and Burma Superstar! VEGAN DATE!!!
OK. I wanted to share. They’ve been open for two days apparently. Also no pic of the store because I was too busy telling the girl how all the vegans in SF Bay Area were gonna be flocking to that shit pronto!!!!  She seemed sorta confused but happy!!
<3 Megs

p.s. I almost forgot!!!!! Lanesplitters has vegan sausage now!!!!! I got it and it was pretty good!!!!

Amazing, right? Adorable, right? Also, she got Kettle Corn flavor (love their crazy flavors! They are somehow delicious) and here’s what the cute-ass tub of it looks like:

Let’s all go this weekend! See you THERE!

[this report has been edited very minimally for clarity]

01/22/2009

Product Review: Double Rainbow soy cream!  »

If you are so lucky to live in San Francisco, you know that we vegans have especially good regional products. One in particular is by Double Rainbow, the official ice cream of San Francisco (as proclaimed by Willie Brown!); accordingly, the company makes some of the best soy ice cream you’ve ever tasted, too.

The company started in 1976 making gourmet ice cream, you know, from “quality milk products,” whatever that meant in the mid-’70s. Wonderfully, however, they later started their line of vegan Soy Cream, “in direct response to customer requests.” Amazing, right? “[I]n direct response to customer requests”! We—the vegans, the lactose-intolerant, the kosher—asked for animal-free ice cream from a local producer, and they listened and made it for us!

Double Rainbow soy cream comes in many flavors (more than listed on the site!), because Double Rainbow loves you and wants to satisfy your craving for ice cream, whatever you yearn for. The vanilla bean is the best vanilla soy cream I’ve ever tasted, absolutely. I know I say “best” a lot, but would you want me to review a mediocre product? No, that would be useless. How about this: Of all the soy ice creams I’ve ever had, Double Rainbow’s is the richest and creamiest, using vanilla as the standard. You do not even have to take my word exclusively for it. Even better, they make flavors like dulce de leche, all caramely and rich, and I hear that their mint chocolate chip is high quality as well, for those who like a mint chocolate chip (I do not—cold flakes of chocolate just gross up the texture).

Double Rainbow also makes some really good sorbets; my favorite is Meyer lemon, but the berry flavors are good too. They’re available at quality grocery stores around the city and the Bay Area; you can also get a couple of flavors at Trader Joe’s, relabeled as TJ’s house brand of soy ice cream, though if you want variety, buy the pints at other places. Apparently there are Double Rainbow parlors, and the website says it’s sold “nationally and internationally,” but don’t take my word for it, I just buy it at the grocery store. The official address is on 14th and South Van Ness Streets, but don’t be fooled; that place is a warehouse, and they will not sell you any soy ice cream there, no matter how sweetly you ask.

To be honest, as an adult I’ve sort of lost the voracious appetite for ice cream I had as a kid, but the goodness of Double Rainbow’s soy ice cream is such that whenever I want a pint, I want Double Rainbow. Nothing compares to it. The price is lower than  other local brands, which is curious considering how much better it is than the rest of them. You cannot think of a reason not to buy this stuff. Serve it to your omnivorous friends and see if they even notice it’s not made with torture-milk. Because they won’t, I swear it. Now, Double Rainbow could carry as many flavors of Soy Cream as they do regular death-n-torture ice cream, such as the magical and amazing peppermint stick, and perhaps with increased customer demand they will. My point: get to buying. A homemade soy cream sandwich makes a well balanced breakfast!*

*This is not a lie. I would not lie to you about something so serious as balanced breakfasts.

[photos, top to bottom: eprescott, Andrew Teman, Veganbaking.net]

01/07/2009

Review: Gelateria Naia!  »

I discovered Gelateria Naia and its many sorbet and soy-based flavors on my way home from working out. I think god is doing this to punish me for the one time I called Marc Fransen a fat-ass in gym class. I am cursed. And also BLESSED. Because this isn’t your typical ice cream shop where you have to get a scoop of crappy, icy raspberry flavored sorbet. NO. They have many soy gelato flavors in addition to their awesome sorbets (which includes flavors like fig, Meyer lemon, pomegranate, peach, rhubarb and prickly pear! Fancy!) The soy gelato is outstanding. Rich, creamy and not overly soy-ee tasting. I like to mix the vanilla soy gelato with the peach sorbet and have a delightfully smooth peach fantasy. Also, that would be a great name for a stripper. The best, most delicious stripper.

According to their site, “[Naia] soy gelato is completely dairy-free and can be enjoyed by the lactose intolerant and both vegetarians and vegans. [Naia] soy gelato is made using fresh organic soy milk and sugar processed without bone char.”

Honestly, it’s super-cool that they put that on their website. They are actually thinking about vegans and that’s fresh. A+++ will do business with again!

This is a local chain with locations all over the SF Bay Area (including outposts in some Whole Foods!) but my favorite store is in the heart of the Castro. The location can’t be beat for tourists and locals alike, i.e. PEOPLE. WATCHING. And I don’t mean just the gays, you homophobes. The Castro is world-class people-watching for people of all sexual orientations, colors, heights, weights, piercings, manipulations, tooth count, leg count, arm count and different forms of crazy-eyes-itis. And their cute-ass dogs. Plus, there are some great shops ranging from the ultra-adorable to the downright skanky. Enjoy! And it’s super-close to Muni, folks!

In conclusion: I don’t care that it’s rainy and freezing right now, GO! Your ass will thank you!

[top photo via yelp; bottom photo via gelateria naia]

10/14/2008

Review: Bi-Rite Creamery!  »

Bi-Rite Creamery is so fucking good that I ate here twice the other day. I got one scoop of delicious raspberry soy cream—they always have one and sometimes two flavors of soy cream, in addition to a few sorbets and AMAZING popsicles in flavors such as pineapple mint and satsuma tangerine—and ate it on my walk home, got home, took off my pants (don’t ask), was like, “Fuck it. I’ve had a long, hard week of overindulging in food and drink to the point of adult-onset diabetes so clearly I deserve a TREAT!” and then got right back on the road again. I wanted this shit so badly that I walked all the way down the hill on Church Street (OK??) in the rain without an umbrella. It’s not that I don’t have an umbrella. I have many, in fact. It’s just that I am hardcore, you see. UMBRELLAS ARE FOR THE WEAK AND THE SMART!

Anyway, I get there and the Bi-Rite dude is all, “What’s up, vegan girl!” and I’m like, “You know how we do! Holla!” and then he’s basically like, “For real?” and I’m like, “FOR REAL,” all dead serious with the look of the kill in my eyes. I get my second scoop of the day. And also a soda pop. And perhaps also a third scoop whatever fuck you for judging me like you haven’t slept with someone you aren’t proud of!!

Anyway, after three scoops of pluot sorbet and chocolate soy cream, I head back up the hill on Church street. Now, for folks who aren’t familiar with this peak, let me paint you a picture. It’s called Everest. Look it up and then imagine a beast 10 times worse and covered in the stench of dog and human piss and also, men to your left having sex in the bushes off of Dolores Park (hot!). Do you know what it’s like to hike back up that cliff with nothing to shield you from the harsh winter elements? I was like the motherfucking kids in Alive, setting up base camp and then threatening to cut and/or eat fellow pedestrians. I am lucky to be here today. I was smart to carbo-load at Bi-Rite before scaling that thing. Can you imagine the internet without me? You’re like, “Yes bitch, leave.” and I’m all, “I’m not going anywhere, sucka!”

[photos 1, 2, 3 via yelp]

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