Need a side dish for tonight? I just made Isa’a caramelized beets, and they were delicious! Mine came out pretty close to what the picture on The PPK looks like, maybe a tad more charred. Oops! That is what happens when you ignore instructions like “cut 3/4-inch chunks” and dice them very small instead. Doesn’t matter, still delectable. I just have to do a quick shout-out to my internet friend Angie for guiding me to the recipe in the first place!
May I suggest buying beets with the greens still attached, as opposed to loose beets, to make this recipe? The greens and stems are absolute perfection sautéed! [Ed. note: this sounds like crazy talk] All you need is a little salt, pepper and olive oil. While Isa suggests serving with quinoa, I shudder at the notion. Not only does quinoa taste just awful to me, I’m uncomfortable for days after eating it. This affects about one in 15,000 vegans.* If you don’t do quinoa either, and you’re out there, reading this, know you don’t have to hide it anymore! We’re out there, I’ve found others, you’re not alone.
*I made that up, it’s a number based on emotion. The emotion of isolation.
It’s been a pretty chilly 67 degrees in SoCal, so I needed a little something to warm up! AHAHAHAHA, just kidding, I wear tank tops everywhere, only to be met with a concerned, “Aren’t you cold?” NO WAY! I JUST MOVED HERE FROM SAN FRANCISCO! (And before that Chicago! And before that, Humboldt County! This is the eternal summer phase of my life! But yeah, actually, I could’ve used a light sweater, I just didn’t bring one, me having so many assumptions about southern California and everything.)
The truth is, I’ve been eating out with my family at a bunch of restaurants that serve clam chowder and it’s left me with a hankering for a vegan version. So thank you, Isa! This Glam Chowder, as with all of your recipes, is awesome. Plus, I’m super into it being soy and gluten-free to boot! My pal Amanda texted me awhile back, letting me know this recipe was bomb; I just want to say “Thanks, girl! You were right! Hey, can you send me some of your future-award-winning jalapeño mac’n cheese? It would be so greatly appreciated! XoXo.”
Happy New Year, Jewish folks!* Here’s my present to you: Isa just posted a kick-ass new challah recipe over on The PPK. Secret ingredients include turmeric and bananas. (If it weren’t Isa, I’d be so skeptical, but it’s Isa! It’ll be amazing!) Even if you’re not Jewish, you can get behind a bread that involves braiding and also being delicious. Let the baking begin!
And in case you need other vegan Rosh Hashanah ideas, here’s a nice collection of relevant recipes from Israel-focused Ynet News.
*Dear gentiles: Today is Rosh Hashanah, the Jewish New Year. It’s a big deal, high holy, etc. Real Jews are taking the day off work and celebrating. I’m not a real Jew (just a halfie), so I’m sitting in my office typing this, wishing I could be home making vegan challah.
The Teaches of Isa: perfectly browned tofu! »
Having trouble getting gorgeous, crispy tofu for your stir-fry? Let Isa help you with her simple guide. Turns out all you really need are a good pan and a good spatula. Then you practice till you get it right every time!
[photo by Brian via Flickr]
It’s here, it’s here! The second annual PPK 100 is here! It was co-written by Katie of Don’t Eat Off the Sidewalk and our Laura, hooray!
Go check it out and count how many of these 100 (technically 99 plus 1 reader’s choice) you’ve enjoyed! I’ve got … a number! I don’t know, there are too many to assess right now, it just came out! (Special hello to my true love, umeboshi paste.)
The Post Punk Kitchen 100: The Top 100 Vegan Food Things! »
The hardworking folks over at the PPK have come up with The Vegan 100! Well, mainly it was Isa with a little help from her friends and it’s FUCKING AWESOME. Isa writes, “From the cookbooks and blogs that got us into the kitchen, to the gadgets that made it fun to be there — here are 100 ingredients, recipes, chefs, restaurant, tips, cookbooks, tools and websites that made us swoon all year.”
Yes! It’s the best vegan food things of all stripes, and it’s intense and delicious. Of course, it includes vegan cadbury eggs because Isa’s no idiot! Hurry over to see if all your favorite vegan shiz made the list and if not, complain in the comments. This is the internet, after all.
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!
Isa’s kitty benefit dinner makes me almost wish I lived in Omaha »
OMG this photo makes me SO jealous. I want to be that woman with the tattoos and great arms holding a heart-shaped bowl of raspberries next to the freakin’ QUEEN of vegan food, my hero Isa Chandra Moskowitz. Who cares that I’d have to go live in Omaha.* Isa I love you!
This pic is from a benefit dinner Isa threw last Sunday, to raise money for Feline Friendz kitty rescue. She’s got a full report on the PPK blog, including drool-inducing photos of the food she whipped up. She says she took extra care because in Omaha, the stakes are high (no vegan pizza raining from the sky).
Maybe we can convince her to go on tour? I guess just continuing to write cookbooks might be enough.
*Actually Omaha is pretty up-and-coming, it turns out. Get in now before it turns into Brooklyn! No offense, Brooklyn!
I’m currently obsessed (and I mean SINGLE WHITE FEMALE OBSESSION) with Isa’s Mac & Shews recipe. It’s by far my favorite mac and cheese recipe on the planet and not only is it great as a mac and cheese, the sauce alone KILLS on a baked potato and broccoli.
You’ll make a big plate of that and then drive by Wendy’s and some sad sack will be sitting on the curb out front eating their crappy microwaved potato with radioactive death cheese sauce and you’ll roll down the window and say either:
1) Pardon me, but would you happen to have any Gray Poupon?
2) HOW DO YOU LIKE THEM APPLES?! (while waving your food out the window, that part is key)
Oh, the friends you will make!
Whoa, check out reader Seana’s glorious Mexican repast:
1) Potato and kale enchiladas, adapted from a PPK recipe
2) Spicy roasted tomatillo enchilada sauce
3) Mexican rice, courtesy of Herbivoracious
4) Refried beans from a can (courtesy of Amy’s).
DANG! Start with the internet, add your personal culinary talents, and combine until PERFECT. Nice job, Seana!