Vegan superhero Terry Hope Romero has a cooking show! Coming to your eyeballs this fall! »
TV is the best! You guys! One of our national treasures, PBS, has teamed up with another of our national treasures, Ms. Terry Hope Romero, and two other vegan wunderfrauen, Toni Fiore (of Totally Vegetarian) and Miyoko Schinner, to create Vegan Mashup, an all-vegan cooking show! The world is our oyster mushroom!
The Portland Press Herald has a great article about it that makes us wish summer were over already and we could be watching Terry in our homes all the time. Laura and I met her at last year’s VidaVeganCon and she’s the prettiest funniest best! If the Bay Area PBS affiliate, KQED, doesn’t pick up Vegan Mashup, I swear we will riot in the streets. We know where your headquarters are and we aren’t afraid to sit in. San Francisco autumns are totally mild, we could carry on for weeks. That’s conditional “could.”
The point is, we are really looking forward to this, and if you want to see it, maybe you should contact your local PBS carrier and demand television justice! The vegan revolution is coming, and it involves HD shots of ladies plating tacos!
[Photo by Avery Yale Kamila for the Portland Press Herald]
Our beloved Terry Hope Romero brings it YET AGAIN with these Olive Oil Tamales with Asparagus & Mushrooms! Man, I love tamales so much. I love all foods that contain other foods because that’s twice the food, which means it’s twice as good—do the math. I would eat this preceded by a bounty of spring rolls and followed with a gang load of veganized Slutty Brownies. Food-within-food party, commence!
Today is National Pie Day! It’s your duty as an American to eat pie! Or make some pie! There’s a cookbook just for that! Don’t forget savory pies either, those totally count! I wish I didn’t have a job so I could be at home right now, making and eating pie until I groan!
And if you can’t buy vegan pie near you and you’re too lazy to bake one, just make a “crisp” and call it good: Microwave some apple slices with cinnamon, sugar, and Earth Balance and throw some oatmeal mixed with sugar and melted EB on top! I just made that up in my head, no idea if it’ll work, but it sounds awesome.
Drool-worthy strawberry rhubarb pie photo by Veganbaking.net via flickr.com
New Year’s Resolutions for vegans, part 2! What are yours? »
That’s from my story at The Bold Italic about New Year’s Resolutions for different San Francisco characters, what are some other amazing New Year’s resolutions for vegans?
First, my turn! I’ve got more!
- Make out with Isa Chandra Moskowitz and/or Terry Hope Romero
- Veganize the turducken
- Be the person who finally converts Mark Bittman to complete veganism (you will get laid a lot with these bragging rights!)
- Get your vegan croquet club fully funded via Kickstarter
- Do not adopt another dog and/or cat and/or bunny and/or rat and/or etc.
- Purchase no more than 15 vegan cookbooks
- Build another house for when you adopt more animals and buy more vegan cookbooks
I’m not fully on my game this morning and I know there’s a million more! What are they?? Let us know in the comments and then let’s make the ultimate list and then we’ll print it out, laminate it, post it to our fridge (where we spend the most time ‘cause we’re vegan), and CONQUER IN 2012! HAPPY NEW YEAR!
My Thanksgiving, by Rachel.
This year for T-day I got to visit my in-laws in south Florida. They’re nice folks but they’re meat-eaters. This made me sad for many reasons, but mostly because the last two years I got to host vegan thanksgiving at my own house and it was SO FUN to plan and cook super yummy food that I could eat all of and that involved no carcasses.
But I can’t always have my way, so the vegan husband and I made the very best of it. Bonus: in Florida you get to eat Thanksgiving outside!
Here’s how we made the out-of-town thing work:
1. We arranged ahead of time to cook our own little sub meal. Main dish (curry-crusted tempeh from The Millenium Cookbook), side (red wine roasted Brussels sprouts from Vegan Holiday Kitchen, review forthcoming), and a dessert (the pumpkin pie from Vegan Pie in the Sky). This worked because we’re more passionate cooks than the in-laws. In other situations, that might not be OK, in which case I’d probably have to cry or raid Whole Foods or something.
2. We gave our hosts a shopping list ahead of time, and we brought some of the weird stuff, like agar powder, with us. We also brought little Ziplock baggies with the spices we needed for each dish, because buying a zillion spices is a lot to ask.
3. We scaled down our ambitions a little. For example, we made pie in a store-bought crust, which we wouldn’t have done at home. It still rocked.
4. We were clear on our mission: This was not an attempt to win over any carnivores with amazing vegan food; this was making sure husband and I had enough to eat that we liked. If no one else had taken a bite of our stuff, that would have been OK. Same if nothing else had been vegan (though a family friend nicely made the effort to veganize her dishes too).
Next year in my own kitchen! But this year was really nice. People even ate most of the Brussels sprouts!
It’s Isa’s Seitan Roast Stuffed With Shiitakes And Leeks! Cancel everything you were planning and just make this! Or make this in addition, you can never have too much food on Thanksgiving! Or ever! Write that on my early death gravestone!
Also, Isa and Terry are having a last minute Holiday hotline type thing TONIGHT (starts at 5 p.m. EST) if you want to get advice from the pros. More info on the PPK’s Facebook page because that’s how people do things now. THE FUTURE!
Cookbooks vs. apps: a question for the readers »
Image by neoprolog on Flickr
Lizzie Stark over at the Today Show has a pretty interesting post up about the relative merits of cookbooks vs apps. I only know this because Terry Hope Romero, author of many of my favorite cookbooks, tweeted about it:
Cooksbooks & apps are like apples and tofu: need both in my life
You have no idea how much you’re missing on the Twitters, yo.
I gave you my opinions on the subject just last week: books all the way, baby. Though a digital, searchable index of the books I already own would make my year.
Anyway, I bring the question to you, dear readers. Are cooking apps the way of the future, or misguided anachronisms like Tamagotchi and, um, what else was stupid to make electronic?
Tell us what you think! Is there a cooking app you love? Should I try it? Why?
Top 10 links of the week: A slinky catwalk through the sexy hallways of veganism! »
[Now THAT is a bird video. It made my sister cry]
First up: Why Eating Animals is a Social Justice Issue by Malenie Joy.
A vending machine that dispenses meat. What. The fuck.
Um…sex with animals linked to penis cancer. You heard me.
Britain Some British conservationists want to make an island for orangutans! HOW MUCH DO I WANT TO GO THERE?
Another from The Gothamist, NYC’s pet shops are filled with puppymill dogs. Adoy!
From Refinery 29, uggo sweaters for the 1%! Lots of wool, lots of fur, lots of fug.
Turns out, elephants in the Eastern Congo are dying due to human conflict more than anything else. Shit is effed.
Isa Chandra Moskowitz and Terry Hope Romero are getting love in The New York Times for their book, Vegan Pie in the Sky: 75 Out-of-this-World Recipes for Pies, Tarts, Cobblers and More Go ‘head, ladies!
You guys know that Isa and Terry have a VEGAN PIE COOKBOOK coming out and that it’s up for preview on Amazon?? And, they are generous souls indeed because they’re sharing this recipe for Old Fashioned Chocolate Pudding Pie WITH US EXCLUSIVELY. J/K, any idiot with an internet connection can get it but still, aren’t you glad that we’re the idiots who told you about it?? I cannot wait to get a copy of Vegan Pie in the Sky in my hot little hands, OH MY! (I’m rhymin without even trymin!)
I’ve pre-ordered my copy and you should too because it’s motherfucking pie season, yo! Let’s bake, bitches.
Project Just Desserts: Veganizing Top Chef! Week nine: VEGAN Battleship Chocolate Bundt Cake with Sour Cherry Compote! »
Does our ninth guest chef really need another introduction? You guys, it’s TERRY HOPE ROMERO! She is a PROFESSIONAL. She wrote her own post! She commented on the episode! She veganized AND personalized the original recipe so you will want to and be able to make it yourself. Did she time her recipe to sync up with National Bundt Pan Day? Possibly, the woman is magic. And here she is!
When Vegansaurus asked me to participate in the veganization of the most recent winning recipe of Just Desserts it was my perfect excuse to pull away from the computer and open up a fresh bag of vegan sugar. And of course vicariously live through the pain and triumph of the contestants, but at home and without the fuss of wearing pants. Who knows, maybe you’re not even wearing pants while reading this post. But I know you like dessert; either way I now salute you with cake.
However, last week’s show was a nightmare of confectionery request: teetering towers of anniversary sponge layers, buckets of fondant and food coloring (oh, Zac), all smothered in mounds of buttercream. Where are the glistening crèmes, chocolate ganache or decadent tortes, Just Desserts? How mean a challenge was that? And don’t get me started on decorating: after baking thousands of cupcakes by now, with a pastry bag full of frosting I don’t often go beyond a swirl or a dollop. Who has precious time to spare when honest, tasty vegan cake is what the world needs right now?
This to-the-point recipe stars a fluffy chocolate cake brushed with brandy syrup. Syrup-brushed cakes stay fresh longer, plus you have the thrill of soaking dessert with booze. I love the easygoing joy of serving cake with ice cream: pair it either with homemade Greek-style frozen soy yogurt, or your favorite vanilla soy or coconut-based ice cream. Chocolate and cherries is a favorite combo of mine too, so the sour cherry compote (also kinda Greeky) stays. It’s the ideal compliment to the sweet cake and tart, gently sweetened soy froyo.
I do like cake, even if I sound a little curmudgeonly, and my preferred way to enjoy it is pure and with a modest touch of creamy or fruity, like in this recipe. The buttercream may be gone, but I’ve kept the “battleship” name in honor of the awesomely strange and bold choice of chef Danielle’s serious grey tint for the frosting of her winning monument to octogenarian love. An unfrosted Bundt cake embodies that certain something—massive, tall, and ready for both love and war. Seriously chocolatey dessert warfare, that is.
Battleship Chocolate Bundt Cake with Sour Cherry Compote
makes one cake; serves 1 cake monster or 12 others
Time: 45 minutes bake, about 10 to mix
A Bundt pan adds a badass sculpted look to this tender, fluffy chocolate cake that gets additional depth from modern-day chocolate soy milk and old-fashioned strongly brewed coffee. Serve naked as-is, or tastefully dress it up with a brushing of brandy syrup and swoosh of sweet & sour cherry compote.
3 Tbsp. finely ground flax seed
1 cup hot, strong-brewed coffee
1¼ chocolate soy or almond milk
1 tsp. vanilla
3 oz. bittersweet chocolate, chopped
¾ cup canola oil
1 cup + 1 Tbsp. sugar
2 cups all-purpose flour
½ cup Dutch-process cocoa powder
2 tsp. baking soda
1 tsp. baking powder
¼ tsp. ground cinnamon
½ tsp. salt
(tip: Brew extra-strong coffee, stronger than you could actually drink, for a fully flavored cake)
⅓ cup sugar
⅓ cup water
2 Tbsp. brandy (Metaxa is Greek brandy if you want to keep the theme going)
Sour Cherry Compote
8 oz. dried cherries
2 ⅓ cups pomegranate juice drink
1 Tbsp. agave nectar
2 tsp. red wine vinegar
fresh lemon juice
Preheat oven to 350 degrees and arrange an oven rack in the center of the oven. Spray a 12-cup Bundt cake pan with nonstick cooking spray. In a large measure cup combine hot coffee and ground flax seed and set aside for 5 minutes, then stir in chocolate soy milk. In a microwave-safe, large bowl melt chocolate at 50 percent power (or melt chocolate over a double boiler, whatever works for you) for 45 seconds to 1 minute, then stir chocolate with a rubber spatula until melted. Stir in canola oil and sugar and mix to thoroughly combine.
In a large mixing bowl sift together flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Form a well in the center, scrape in the chocolate mixture and then pour in about half of the coffee mixture. Mix just enough to moisten ingredients then add remaining coffee mixture, stirring to combine. Do not over mix, only make sure no remaining dry flour mixture remains. Pour batter into the prepared pan, using a spatula to get every last drop from the bowl to the pan. Bake undisturbed (no peeking!) for 45 minutes then test center of cake with a wooden toothpick: toothpick should come out clean—a few crumbs are OK. Do not over-bake cake. Remove cake from oven and cook in pan for 15 minutes. Place a serving plate on top of cake and invert pan, lightly tap top of pan before removing. Allow cake to cool another 10 minutes then brush with brandy syrup. Brush with syrup several times, making sure to cover both outside and insides of Bundt cake.
In a small saucepan bring sugar and water to a boil, stirring occasionally. Reduce heat and simmer for 2 minutes until sugar has completely dissolved. Remove from heat, cool for 2 minutes and stir in brandy.
Heat pomegranate drink in a saucepan over medium heat until steaming and simmering. Add cherries, turn off heat, cover and let sit for 30 minutes. In a food processor puree cherries into a chunky mixture with agave nectar and wine vinegar. Taste and adjust sweet/sour flavor with lemon juice and more agave if desired. Compote will thicken slightly as it cools.
Frozen soy yogurt with orange flower water
Serves 4 to 6
In homage to Danielle’s intriguing Greek yogurt ice cream here’s a simple frozen soy yogurt lightly sweetened with agave and flavored with orange flower water. Remember that orange flower water does not taste like oranges: it has a light floral flavor commonly found in Mediterranean sweets. Can’t find it? Omit it and add more vanilla extract (or a little almond extract).
This soy frozen yogurt should be served immediately after freezing in the ice cream maker. If packed and frozen for more than an hour it will get overly hard and require thawing. Either way, this froyo is tart and light; add more agave for a sweeter yogurt or use sweetened plain soy or coconut yogurt.
24 oz. plain soy or coconut yogurt, unsweetened or sweetened
½ cup or more to taste light agave nectar
2 tsp. orange flower water (not orange extract!)
1 tsp. vanilla extract
In a mixing bowl beat yogurt until smooth, then stir in agave nectar, flower water and vanilla. Taste and adjust sweetness by adding more agave if desired. Freeze according to ice cream maker manufacturer’s instructions, about 25 minutes should suffice for a firm frozen yogurt. Serve immediately with cake and warm compote.
To serve, use a very sharp, think knife to slice cake into thick slices and serve with 2 or 3 generous tablespoons of warm cherry compote and a scoop of frozen yogurt/ice cream. Serve immediately! Great with dark roast drip coffee or strong Greek-style coffee.
Terry Hope Romero bakes her cake, eats it too and likes to pretend she’s cooking on a pirate ship when in her home kitchen base in Queens, NYC. She is co-author of Veganomicon, Vegan Cupcakes Take Over the World, Vegan Cookies Invade Your Cookie Jar and her most recent book is also her first solo, Viva Vegan! 200 Authentic and Fabulous Recipes for Latin Food Lovers. Visit her at veganlatina.com.