Coconut Whipped Cream topping from Vegan Dad! For use on a Banana Cream Pie. Or on EVERYTHING EVER. I like this recipe because it looks like it actually works. There are other recipe for whipped cream made from coconut milk where you just basically whip coconut cream until it’s firm. Yeah, that shit don’t work. But his has detailed instructions and sounds very smart and I know he doesn’t publish bullshit recipes so I’m gonna put my faith in him! And if it fails, there’s always Healthy Top. Seriously, buy a lot of that shiz today because that shiz is MAGICAL. Despite the fact that it stupidly has healthy in its name, it tastes like freaking fatty fat whipped cream deliciousness. Ugh, I love it so much. Put it on chocolate chantilly* and live the rest of your life as the happiest person there is. In fact, Meave is spending the night tonight (jealous??) so I can going to email her right now and ask her to make it. The dishes are done, man!
*Every time I type chantilly, I get that damn Big Bopper song stuck in my head. Why do I even know that song!? Was it a Richard Simmons Sweatin’ to the Oldies tune? That could explain it because my mom forced me to do those as a kid so that I might become less of a fatty fat. All I have to say is: 1) didn’t work and 2) THANKS FOR THE MEMORIES, MOTHER.
Vegan hot cross buns from Vegan Dad! I love hot cross buns. Wait, is it cross or crossed? I’d look it up but I gave up gaining new knowledge for Lent.
In my elementary school, we always sang the Hot Cross Buns song with Mr. Travis! I told Laura that and she was like, “that song is so violent!” and I was like, “say what?” and I began thinking maybe hot cross buns was a euphemism about spanking and no one told me! Like how “Ring Around the Rosey” is about the plague! Turns out, she confused it with “Three Blind Mice,” which is indeed violent, but not the same song at all, LAURA.
Chocolate and Strawberry Napoleons from the outstanding Vegan Dad. Oh yes, there is a recipe, too. If my own father is reading this, to you, sir, I say: WTF WHERE ARE MY G.D. CHOCOLATE AND STRAWBERRY NAPOLEONS I KNEW YOU AND MOM NEVER REALLY LOVED ME!!
Project Just Desserts: Veganizing Top Chef! Week five: VEGAN Red Hot Cinnamon Macaron and VEGAN Mini Cinnamon Almond Cakes! »
Welcome everyone to the fifth installation of Project Just Desserts, featuring our fourth guest chef, Vegan Dad! Remember how he’s great? Super-great, even! Last week Robin Robertson made a beautiful mango panna cotta with mango sorbet, açaí coulis, and basil-lime syrup; this week, Vegan Dad took on winner Morgan Wilson’s Red Hot Cinnamon Macaron “Earring.” Instead of the accompanying candy “ring,” Vegan Dad did his own version of a cinnamon candy petit four, a Mini Cinnamon Almond Cake! So creative! And this was a real challenge: he had to make a vegan meringue! Vegan Dad asked us to point out that his meringue “is not the holy grail of vegan egg whites,” but look at the photos of the plain meringue and of the macarons—he has nothing to apologize for. Good heavens. Would you like to see? Let’s go!
Makes 24 macaroons
¼ cup Ener-G egg replacer
6 Tbsp. ice cold water
2 Tbsp. soy protein isolate
⅛ tsp. xanthan gum
¼ cup fruit sugar
¼ cup icing sugar, sifted
75g fruit sugar
110g almond flour/meal
110g icing sugar
1 tsp. cinnamon
3 Tbsp. water
2 tsp. Ener-G egg replacer
½ tsp. red gel food coloring
Preheat oven to 350 degrees. Line two baking sheets with parchment paper
1. Mix together egg replacer and water then beat on high in a stand mixer with the whisk attachment until soft peak form. Add soy protein isolate slowly, then add xanthan gum.
2. Slowly add first measure of fruit sugar and the icing sugar and beat until incorporated.
3. Heat the 75g of fruit sugar with the water over med to medium high heat until it reaches 230 degrees. With the beater running, slowly dribble the sugar mixture into the bowl and beat to incorporate. The mixture should peak like you see in the picture.
3. In a separate bowl sift in the almond meal and the icing sugar. Add cinnamon. Blend together water and egg replacer in a small bowl, then add to the along mixture with the food coloring. Blend into a paste, then fold into the “egg white” mixture.
4. Transfer mixture into a piping bag, then squeeze out equal portions onto the prepared baking sheet trying to make the mounds as high as possible.
5. Prepare and bake one sheet at a time for 15 to 18 minutes, until firm and dry. Let cool then remove from baking sheet.
6. To serve, pipe some Red Hot Buttercream in between two macarons.
Red Hot Buttercream
¼ cup vegetable shortening
¼ cup margarine
1¾ cup icing sugar, sifted
½ tsp. red gel food coloring
1 tsp. vanilla
⅛ to ¼ tsp. cinnamon oil (depending on how hot you want it)
1 to 2 Tbsp. soy creamer
1. Blend together shortening and margarine in a stand mixer or with a hand blender until fluffy. Add sugar and beat until smooth.
2. Add food coloring, vanilla, and cinnamon oil and blend well. Add in enough soy creamer to make a creamy icing that still holds its shape.
Mini Cinnamon Almond Cakes
Makes 24 mini cakes
1½ cups all-purpose flour
½ cup almond meal
1½ tsp. baking powder
½ tsp. cinnamon
¼ tsp. salt
½ cup margarine
½ cup icing sugar
½ cup fruit sugar
1 cup almond milk
2 tsp. vanilla
1 tsp. almond extract
Preheat oven to 350 degrees
1. Sift together dry ingredients into a large bowl.
2. In a stand mixer with the whisk attachment, whisk margarine until soft, then add icing sugar and beat to incorporate. Then add fruit sugar. When fully incorporated, slowly add in almond milk and the extracts. They wont actually blend together, but the idea is to get little bits of margarine swimming around in the liquid.
3. Add wet to the dry and mix to incorporate. Spoon batter into a nonstick mini-cupcake pan (24), filling the batter up to the top and smoothing it flat.
4. Bake for 15 to 18 minutes, until a toothpick come out clean. They will not brown up much, so just make sure they are baked through. Remove from pan and cool upside down on wire racks.
5. When cool, dip the bottom into the cinnamon glaze, shake off excess, and let cool.
6. To serve, slice off the rounded top, then carefully slice in half (use a small serrated knife). Pipe butter cream frosting in between the layer and serve.
¼ cup cinnamon hearts
¼ cup water
1 tsp. margarine
1. Heat cinnamon hearts and water in a small pot over high heat. Stir constantly until cinnamon hearts have all melted and the mixture is smooth and slightly thick.
2. Whisk in margarine, then keep over low heat while you dip the cake tops in.
There you go! Two delicious-sounding, delicious-looking recipes from your/our/somebody’s Vegan Dad! Has anyone tried making any of the previous recipes yet? For reference, you can find them all here. If you do test out one of our veganized versions, please let us know! Send some pictures! Give a review! Play along!
Top Chef: Just Desserts, episode five airs tonight, and our fifth chef is revealed! »
The fifth episode of Top Chef: Just Desserts airs on Bravo tonight (10 Eastern/Pacific), which means that we’re ready to unveil our fourth guest chef (see the first four here! Chocolate mousse! Margarita bombes! Toffee brownies! Panna cotta! Rice Krispy bars coated with chocolate and hazelnut butter! DO IT) who will veganize the episode’s winning dessert! Well, it keeps getting better, and Imma ‘bout to tell you why.
Our first male veganizer* takes the stage and it’s none other than Vegan Dad! Vegan Dad is the freakin’ best. If I weren’t hella old, I would move to Canada and make him adopt me. Since that can’t happen, I’ll have to make due with making a million of his amazing recipes. He’s got everything from vegan hot wings to homemade vegan sausages to Italian tempeh meatballs. Uh, as you can see, it’s heavy on the savory. BUT NEVER FEAR! Vegan Dad is a multitalented dude who lists Top Chef as one of his favorite TV shows, and he’s most definitely up to taking the winning entry and making it ridiculously tasty. Even if the dessert is for chocolate- and shoe-fetishists.
[can’t see the video? watch it on vegansaurus.com!]
Lez do this, Bravo!
*What is it about men who cook? They straight turn me into Cathy, like looking for chocolate hidden under couches and making out with cats!
A million recipes, a whole bunch of videos, some adorable (rescued!) animals, another fruit in a cute shape AND MORE: Friday link-o-rama! »
The Cute Show visits an alpaca farm. It is unsettling to hear the farm children talk about the little creatures in terms of fleece quality, but I advise ignoring them and focusing on the unbearable squeezeability of the alpacas. Look at their furry little legs and their fuzzy heads! Look at the little bitty blue-eyed deaf one! It’s only four days old you can pick it up and snuggle it LOVE YOU ALPACAS.
Colleen Patrick-Goudreau makes the best tuna salad and quesadillas you’ll ever eat: the kind without tuna or cheese! Yes, really. Instructional video and recipes here.
WAY better than the heart- and star-shaped cucumbers: buddha-shaped pears! Will someone in Europe please send us some? Label them “trinkets” or whatever on the customs form, you KNOW how California is about importing produce. Dear state of California, we promise not to let these pears’ seeds come anywhere near your fertile soil.
There’s going to be a small, open-air fall farmers market just around the corner from the White House!
Activism had some effect! Remember how in The Cove, some of the dolphins were sold to aquariums, and the rest were murdered to be sold for meat? Well! Because of international pressure created by audiences of the film, the Japanese town responsible for this horror show has promised not to slaughter the dolphins in the season’s first “catch” (ugh). Instead, the people say they’ll release the dolphins they don’t sell live. Yes that’s still far from ideal, but it’s a huge improvement over mass murder.
San Francisco city Supervisor Ross Mirkarimi introduced an ordinance this week to prohibit the procedure known as declawing on cats. For all the nothing that our local government seems to accomplish, this little piece of legislation is at least a little compensation:
“…[D]eclawing and tendonectomy are inhumane procedures that cause pain, anguish and permanent disability to a cat, and frequently result in behavioral and personality changes in cats subjected to those procedures. The primary benefit of the procedures—the convenience of pet owners—is outweighed by the cruelty of the procedures. It is inappropriate to remove parts of an animal’s anatomy, thereby causing the animal pain and suffering, and restricting and altering its natural behaviors, simply to fit the owner’s lifestyle, aesthetics or convenience, without benefit to the animal.”
We like our Board of Supes with a little righteous anger.
Make cheezy quackers with Celine of Have Cake, Will Travel! She’s adorable, they’re adorable, there is nothing not adorable (and delicious!) about this video.
The recipe for “Ultimate Vegan Hot Wingz” over at Vegan Dad looks too good! If I make these, don’t expect to get any! Just me and the hot wingz and LEAVE ME ALONE I’M STARVING.
Har har: Quarry Girl announces the release of their iPhone app, which allows you to just push buttons instead of talking to people. This is all you talk about anyway, right?
MORE DELICIOUS FOOD ALERT! Carrie at Map Mistress tells us how to roast perfect sweet potatoes (Hey! It’s almost fall! CAN YOU FUCKING BELIEVE THIS SHIT IT WAS JUST NEW YEAR’S!) and I know this was mentioned before but VEGAN CHEDDAR CHEESE BISCUITS over at It’s Faturday. That truly calls for a what what in the butt shout out.
Eater SF has a few photos from inside Gracias Madre, the vegan nuevo Latino restaurant by the Cafe Gratitude people. It’s set to open in “late summer 2009,” which technically means anytime between now and Sept. 21. Who’s taking me when it opens? I will eat raw vegan nuevo Latino ANYTHING, especially with those Gratitude nut cheeses, they are the best.
Hey, it’s National Cholesterol Month. You know who has super-duper excellent blood cholesterol? Vegans! Oh yes. Encourage all your non-vegan friends and family members to get their cholesterol levels checked, while you eat dairy-free ice cream out of the carton, in front of them. Because usually you are good and can keep your smugness to a minimum, but no one’s perfect, and basically the NIH is asking you to rub your better health in everyone else’s face, so why not?
Sweet Justice, the Eat Real Festival, ending the veg vs. omnivore wars, dairy cow tragedy, shark fin soup in the city AND MORE: the Link-o-rama! »
Tonight! is Sweet Justice, “a benefit for the AETA 4.” A reminder lesson: The Animal Enterprise Terrorism Act was introduced in 2006 by California’s own evil betrayer, Senator Dianne “fuck your civil rights” Feinstein. The AETA 4 are activists who were allegedly involved in protests against the University of California’s animal-testing policies; in February, the Joint Terrorism Task Force of the FBI arrested them on charges of “terrorist activities” under the new terms of the AETA. You know, people have taken loaded guns—semi-automatic weapons, even!—to presidential appearances this summer; what kind of agenda do the JTTF/FBI have here, bringing vague “terrorism” charges against animal rights activists? Obviously you must go to the benefit. Our pals Sugar Beat Sweets and Violet Sweet Shoppe will be there with their delicious baked goods! Go to 1884 Market St. at 8 p.m.; entry/donation is on a $5 to $20 sliding scale.
Also starting tonight at Jack London Square in Oakland is the second annual Eat Real Festival. Admission is free (hooray!), and they have all kinds of entertainment planned, as well as a full-on farmers’ market and a beer “shed,” which somehow sounds less tacky than a garden despite the icky connotations of the word “shed.” Admission to that shed costs extra. Don your finest eating clothes—ladies, maternity dresses provide a lot of extra room for stomach expansion!—and don’t miss this opportunity to dine outdoors on the cheap. Do avoid the butchery contest on Saturday though because, puke. Go go go, eat eat eat! Fight that nasty “unnaturally thin and anemic vegan” image! Fun times through Sunday, Aug. 30.
Here’s an interview with Robert Murray, director of The End of the Line, the documentary about overfishing that ought to put an end to a lot of that bullshit pescatarianism. Remember? You saw it back in June at the Red Vic.
Serious Eats has a great piece on calling a truce between omnivore foodies and vegans/vegetarians. Obviously, we all know that loving food and being vegetarian/vegan are not mutually exclusive, but many people still don’t quite get it.
If you have $80, you can order Japanese-invented molds for growing heart- or star-shaped cucumbers! Hooray! It works like this. Simple, right? Seems like you could grow other tubular fruits and vegetables—zucchini!—in these molds too, and eat a meal comprising nothing but hearts and stars, and die of kawaii. If you don’t want to buy them for $80, you can visit Tokyo and buy them for ¥300, which while more expensive would definitely be more fun. (source: Geekologie)
Dairy cows in Switzerland are falling, or throwing themselves off the Alpine cliffs they live on, and no one knows why. It sounds like they live in paradise in comparison to the way dairy cows in the U.S. suffer, but who knows? All we can say for sure is that this is tragic, and we hope the cows’ caretakers (exploiters) solve the problem soon. Animals are not here for people to use as they like, no matter how delicious the food you can make from them may be. When was “it tastes good” ever a legitimate excuse for animal cruelty?
Let’s look at restaurant reviews in the Chronicle! Michael Bauer is quite fond of the new Plant Cafe, saying that “at times it feels as if meat is a reluctant interloper.” Agreed, Michael Bauer. More importantly, he praises “the way the restaurant incorporates vegan, raw and meat-based cuisines into a single menu,” meaning for vegans it is probably an excellent place for a compromise meal. Final selling point: the executive chef used to be the executive pastry chef at Millennium!
According to AnimalTourism.com, of 69 restaurants in San Francisco offering shark fin soup, only four are vegetarian. What the fuck, San Francisco? You can click here to send a message to your senators about how vile shark-finning is, and how according to AnimalTourism’s research San Francisco has the highest number of restaurants sering shark fin soup in the country, which is beyond appalling. Is this city’s reputation for veg-friendliness overrated?
These baked Thai corn fritters over at Vegan Dad seem like the perfect way to use up some of that (ORGANIC PLEASE GOD DON’T GIVE MONEY TO THOSE EVIL EVIL PEOPLE) corn!
Free shit, Peta’s non-crazy iphone app and WOODY HARRELSON’S WEBSITE O’CRAZY! All this and more in Friday Link-o-rama! »
Hey, we’re nothing if we’re not inconsistent. And attractive. And very inconsistent. But whatevs, here we go.
Want to win a free copy of The Vegan Scoop and make really delicious vegan ice cream all summer long? Yeah you do, fatty. Head on over to VegWeb giveaway thread and let them know your favorite vegan ice cream flavor is for a chance to win! Speaking of ice cream because I CAN’T SEEM TO STOP HELP ME, Vegan Dad has a delicious-looking recipe for Strawberry Ice Cream up. Do want!
“Put the Lime in the Coconut” Vegan-themed potluck over at Notes from the Vegan Feast/21st Century Table. Jonas really loves that song, it’s his favorite, so this is up here for him.
Fancy Nancy just sent us a recipe for Rhubarb Puff Pie along with the words, “even I would eat this.” Strong endorsement! Speaking of delicious looking vegan pie things, the kitchn has up a photo of the most amazing looking plum and fig tart i want to eat it all night long, luckily they link to the recipe too! It’s no surprise they are from Vegan Feast…everything she makes looks to be made of magic!
Michael Taylor, a former Monsanto executive, had joined the FDA as “senior advisor to the commissioner.” Essentially, that means that he has tons and tons of power. This is the same dude who approved the use of Monsanto’s genetically engineered growth hormone in dairy cows. OBAMA WTF? (link)
Peta’s done something useful! That involves neither fake blood nor (nearly) nude ladies! Yes, everyone is surprised. Be Nice to Bunnies is a fancy new iPhone app that, among other things: gives you access to Peta’s Cruelty-Free Database; provides multiple search options; and is regularly updated to coincide with the actual CFD. With regular use, this will change your shopping habits, starting with its purchase for $1.99.
Are you aware of Voice Yourself, Woody Harrelson’s insanator website? I’ve been exploring it for hours and have yet to determine its reason for existing. Pertinently, I did learn that Woody and his wife, Laura Louie, consider themselves to be “raw food, vegans [sic] who flow with the ever-changing aspects of [their] lives. [They] eat predominantly raw food, consume honey and enjoy a balanced diet.” I did not understand their “Mission Statement,” like, at all, so here is a description for you instead: Voice Yourself is:
another half-baked celebrity vanity project an impenetrable hodgepodge of neo-hippie crap a nice-enough effort to built a socially conscious online community.
Vegan spinster aunt explains her guilt for accidentally killing a centipede in a glue trap meant for spiders, and how she, a true insect-loving person, came to commit such a foul deed.
That’s it for today. Next week maybe we will have more links. Definitely, if you send us some.