Oh my gosh, THE KITCHN! This is a fancypants raw/vegan/gluten-free recipe for fresh figs in cashew cream, and ohhhh it’s got coconut oil in it too, have you cooked with coconut oil? So silky! I detest raw figs, but they are in season and lots of people love them and they’re full of nutrients, and what kind of sucker hates cashew cream? I would eat (vegan) dog food covered in cashew cream, no lie.*
*Sorry, Laura’s super-busy elsewhere this week and for you I have channeled her honesty/disgusting Real Talk.
Make this whipped cream from a can of coconut cream. Make it tonight. And then put it all over your naked body and come over. Please bring an extra tupperware full of it so I can send you home after you drop it off. YOU’VE BEEN PUNKED! Fine, I’ll make it my damn self!
The Kitchn tours Bob’s Red Mill! »
Bob’s Red Mill is the best: they process and/or make all kinds of delicious flours and mixes, and last year they transitioned to an entirely employee-owned company! I love these guys!
The Kitchn recently took a tour of the eponymous Red Mill, and interviewed the eponymous Bob (Moore); turns out, it’s amazing and he’s great. Listen: “For a beginning cook, I would recommend starting simple with whole wheat pastry flour. This product can be used in place of conventional white flour for cookies, muffins and quick breads. Its whole grain goodness will make baked goods only slightly denser than when using white flour, and they will be much healthier. If the baker wants a lighter touch, I recommend using half whole wheat flour and half white flour.”
It’s true! Whole wheat pastry flour is delicious and super-useful. Let’s all move to Portland, Ore. and work at the Red Mill!
The Kitchn is having a vegan food week! »
Despite my irrational hatred of their ridiculous name, I must “give it up” for these these food-obsessed lunatics, because right now they’ve got up 15 vegan dinner recipes and promise many more this week. That was a SENTENCE. Copy it and take it to school to show your teacher how it’s done!
But first! Check out this vegan pot pie and tell me you’re not jumping up and down and clapping your hands:
Thaz what I thought.
P.S. I’M SICK! Someone make me that and bring it over, I’ll let you see me in my sexy footie P.J.s! They’re covered in rainbow-colored reindeer and unidentifiable stains. HOT!
Tasty vegan recipes from non-vegan blogs! Holla! »
Apparently “The American People” (shittiest expression ever) aren’t eating produce anymore. WELL WHY??? Vegansaurus to the rescue! The recipes below leave you no excuse for not getting your 5-Alive. Do it up, fatties!
Bay Area Bites wants us to make apple butter (DO IT!), and The Paupered Chef has some Mexican food snacks that aren’t deep-fried (don’t hold it against them!). You could easily veganize this Avocado Milkshake over at The Kitchn by subbing coconut creamer (yum!) for condensed milk. Have you ever had an avocado milkshake? It’s like a party in your mouth meets a party in your pants and everyone wants to do it with each other. GNARLY MAGIC. Seriously, make one! Or, if you’re too lazy, buy one! And if you’re into doing it in the raw (NO COMMENT), check out Blisstree’s Sun-Dried Tomato and Sunflower Seed Burgers. I’m only 1/4 hippie, and those look damn good to me!
Finally, because you’re all a bunch of fucking lushes, you should probably check out The Acadian from Beretta. SFist has the recipe and it’s so easy to just replace the honey with agave and have a par-tay. Haven’t tried absinthe? Well, you’re in for a hallucinogenic treat! Also, get some vegan pizza while you’re there—it’s the shiz!
Also, if you’re eating downtown in the FiDi, our Megan Allison says that the Siam salad (sub avocado for cucumber DO IT UP, FATTY) at Mixt Greens is the only food that does anything for her anymore. She ain’t mad atchu, lemongrass vinaigrette. Also funny that at salad place Mixt Greens, that’s the only salad that’s vegan by default. AMERICA!
[photo by Nick Kindlesperger of The Paupered Chef!]
The Kitchn (OMG SPELL IT RIGHT I HATE YOU), delves into vegan & gluten-free cupcakes with good results, despite the whininess of the author who is all, “OMG THERE ISN’T PIG’S BLOOD IN THESE DISGUSTING!” Anyway, she asks for help to make the recipe even more often so expert vegan bakers, get over there and show that bitch the light.
The Kitchn (Ugh, that missing “e”! It kills me!) is representing today with this stellar-looking chickpea sandwich recipe. It’s a more-than-suitable replacement for a tuna sandwich (seriously you’re still eating tuna!? Why don’t you just go rape a baby turtle while you’re at it? That’s probably less harmful and disgusting than opening up a can of Chicken of the Sea HOW DO YOU GET OUT OF BED IN THE MORNING!?) and is quite delicious to boot. I make a similar sandwich with Wildwood’s Garlic Aioli (a.k.a., God’s only elixir that isn’t hard alcohol). Delightful!
Weekend events, miracle stories, bacon-hate, breast injections, a passel of crazies and more in this week’s massive post-holiday link-o-rama!!! »
Opening tonight at the Roxie: Mine, a documentary about New Orleans residents searching for their lost pets after Hurricane Katrina. Tickets are still available for tonight’s shows at 7 and 9, and it plays through Thursday, Jan. 14. The Roxie is at 3117 16th St., between Valencia and Guerrero Streets.
The long-awaited first-ever East Bay Vegan Bakesale is happening tomorrow, Saturday Jan. 9 from 11 a.m. to 4 p.m. at Issues, at 20 Glen Ave. at Piedmont Avenue in Oakland!! This will be super-exciting, don’t be a jerk and miss out!!
After Saturday’s bakesale, head over to the Rocket Dog Rescue and Muttville fundraiser beer bust at Mix Bar, at 4086 18th St. at Castro Street. There’ll be snacks, entertainment, and a raffle; the fun is scheduled for 3 to 7 p.m.
On Sunday, Jan. 10 from 3 to 7 p.m. is the Food Not Bombs Vegan Chili Showdown! It’s at 3030B 16th St. at Mission Street, across from the 16th Street BART station. The entry fee is $7, and FNB will provide music and cornbread. MUSIC AND CORNBREAD ALL RIGHT.
Have you heard of Green Coriander? It’s a new take-out-only Indian place in San Francisco that’s offering a 20 percent discount to anyone who mentions they read about it on Mission Mission (you could say you were directed to them through MM via Vegansaurus, too, if you wanted). This week’s menu is nearly all vegan, too!
The Kitchn lists its top 25 meatless recipes from 2009, 19 of which are vegan!
A (borrrrrrring) Q & A with Food, Inc. director Robert Kenner, in which he says he is “not setting out to be a vegetarian,” which, duh and shut up, although he does say something about “chang[ing] the argument” of a libertarian, so that’s not so bad.
And then the LA Times comes back with a sound op-ed on food and farming, and not yelling so much about all of it because civility.
YES YES YES times 1 billion: the first page of the first chapter of Nicolette Hahn Niman’s new book, Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms is available online now!!! Hypocrisy has a new handbook, AWESOME!
Even Foster Farms is grossed out by the “water, salt, lemon juice solids, natural lemon flavor, cane juice, corn syrup and other natural flavorings” injected into chickens post-slaughter to make them more appetizing to consumers.
Did you catch the Bob Barker interview about the Sea Shepherd on Rachel Maddow’s show on Tuesday night? It was great, as is nearly everything to do with the great Bob Barker.
Finally, Grub Street proves that we are not the only ones totally grossed out by bacon on goddamn everything.
Vegan feminist hero Jill at I Blame the Patriarchy alerts us to the repulsive practices of the Bravo Meat Packing slaughterhouse in New Jersey.
It’s an epiphany miracle: a frozen kitty comes back to life!
“This guy is really afraid of cats and his friend is trying to help him with his fears! That is so helpful and nice.” We really, really love The Awl.
We really, really do not love crazy people who get their cats tattooed. Also, who the fuck tattooed the cat? All of you are insane assholes.
Francis Lam rebuts that ultra-obnoxious “plants have feelings, so get off your high (figurative) horses, vegetarians” New York Times op-ed; unfortunately, he ends with precious little “just say grace for everything you’re eating” attempt to absolve the eater of culpability for everything on his/her plate, including animal products, and in doing so resolves nothing. Nice going, smarty.
The Huffington Post thinks it’s clever: a fake meat slideshow! Look, without Tofurky deli slices, Soyrizo, or shrimp crafted from root vegetables, it is incomplete to me.
What’s going on with soybean cultivation? Oh, only that growing so much of it to feed all those animals you omnivores eat is the main contributor to the destruction of South American rainforest. No big.
The Kitchn features a recipe for Curried Udon Noodle Stirfry from Veganomicon today! It’s always awesome to see a meat mouth food blog give positive press to vegans. Especially a vegan as delicious as Curried Udon Noodle Stirfy. I will eat this later. And by later I mean, will you come over and make this for me PLEASE I PAY IN LOVE AND RESPECT AND I’LL BE YOUR EMERGENCY CONTACT PERSON AND WOULD LIE AND KILL FOR YOU.