Oh hey Isa, vegan queen of our hearts. That’s a mighty fine vegan caesar salad you’ve crafted.
Do you follow Veganizzm? It’s really great!
OH MAN, YOU GUYS. Everyone at your Vegansaurus is busy or dying or has fallen off the planet or some combination thereof, and no one is around to tell you about amazing things like Thor the amazing pit bull who saved his family’s life when their home caught fire—he even pulled the baby in the bassinet to the front door while the parents were still getting themselves together. That we should all be so lucky as to have such a dog.
What we can do today is show you this begging-to-be-veganized recipe for summer squash risotto from Blake Royer of The Paupered Chef. It looks amazing, it sounds delicious, and all you CSA-subscribers should be receiving metric tons of squash in your boxes these days, so get to it and cook something wonderful, already. Soon you’ll be well fed and we’ll be posting like gangbusters again.
[photo by Blake Royer]
Hey guys, remember that recipe for strawberry gazpacho we had in the link-o-rama a couple weeks ago? I made it! Around these parts we can buy strawberries from a stand RIGHT IN FRONT OF THE ACTUAL FIELD for $9 for a seven-poundish half-flat, and they are abundant, and we must take advantage of their abundance while we can.
It’s unbelievably easy—the most challenging parts were pouring it neatly, and dicing the veg for the garnish, because my knife skills are lacking.
REGARDLESS: make this. You will LOVE IT. And yes, they’re a set.