Dude it’s VEGAN BACON GREASE. How long has this isht been around and NOBODY TOLD ME ABOUT IT?! Heads (of vegans!) will roll!!!!
It looks like it’s pretty widely(-ish) available and we all need to get at it now. I’m about to fry up all the things in my house. Watch out, common household plants and curtain rods. Things are about to get heated!
Whole Foods debuts their own brand of vegan meats! »
And we’ve been eating them up and they’re TASTY. Chicken patties, burgers, meatballs, nuggets, THE WORKS.
I believe they’re at all Whole Foods but Whole Foods doesn’t tell us shit so you might want to call a store near you and get the 411 on meatless meatballs and chickenless nuggets and WHAAAT. This stuff is GOOD. $4/package. I think that’s everything
[thanks to wonderful megan and miles for the tip <3 ]
Giveaway: Giant FakeMeats.com prize pack! »
Yay! It’s the next giveaway for Vegansaurus Giveaway Week! Check every day this week for more prizes!
FakeMeats.com, the meat substitute mega-mall and more, is offering this crazy prize pack for one lucky Vegansaur! We gave away a similar FakeMeats prize pack a little while back and I think it was our most popular giveaway ever. What do you expect? We’re talking Soy Curls!
This package includes one of each of these products. Not everything in their store is vegan, but everything in this prize pack is!:
Primal Strip: Teriyaki
Primal Strip: Texas BBQ
Primal Strips are, juicy, meaty, vegan jerky made of seitan, soy, and shiitake mushrooms.
Lumen Stonewall’s Jerquee: Original Mild
Lumen Stonewall’s Jerquee: Peppy Pepperoni
Lumen Soy Foods Stonewall’s Jerquee is all natural, vegan, and available in a variety of flavors. Most of the flavors are vegan, except BBQ “Beef,” which contains honey.
Vegan Dream: Hickory Pepper Vegetarian Jerky
Vegan Dream: Teriyaki Vegetarian Jerky
Vegan Dream jerky is all-vegan and comes in a variety of flavors. This brand has a tough jerky texture and a unique blend of spices! Non-GMO soy, preservative-free, and high in protein.
Cactus Jerky: Hot and Spicy
Cactus Jerky is the leaf of the prickly pear cactus, dehydrated and flavored with organic tamari (a type of soy sauce) and a delicious combination of flavors and spices with a kick!
Seitenbacher Vegetable Broth Seasoning Mix
Seitenbacher Garden Herb Sauce Mix
Finally a quick, easy, and delicious vegan/vegetarian sauce mix! These powdered sauce mixes have no eggs, no dairy, no gelatin, no cholesterol, and no MSG. Just add water and heat.
Seitenbacher Sesame Veggie Burger Mix
Quick, easy, and delicious whole-grain veggie burger mix! Just add water to this vegan, powdered mix, form patties, and pan-fry to perfection. Each packet makes four small patties or two regular-size patties.
Butler Soy Curls
Butler Soy Curls are a vegan, all-natural, whole-soy alternative to meat! Made from non-GMO, whole soy beans. Just soak in water, drain, sauté, and add to any recipe!
FakeMeats.com Reusable Grocery Bag
Declare your love for Fake Meats by using the FakeMeats.com reusable grocery bag with the message “Nothin’ but FakeMeats in here!”
How to enter: Same deal as usual! Leave a comment on this post answering this question: What’s the best response to those meat eaters who talk trash on fake meat? I will pick a winner next Wednesday. Also note: this is for US residents only! Sorry!
Also, I recommend liking FakeMeats’ FB page. They post nice recipes and you can keep up-to-date on the newest veggie products. The owner tells me they will be introducing some brand new stuff soon! I think that’s one of the fun things about being vegan, all the novel products that come out. It’s exciting to see what they’ll come up with next!
Beyond Meat: the new vegan meat that’s rocking worlds is coming to Northern California Whole Foods! »
I’ve been hearing about this Beyond Meat stuff for awhile and NPR’s blog has the scoop, which I guess is actually originally from Mark Bittman but the point is, apparently this stuff is insanely realistic (it shreds!?) and super tasty. I know someone who tried it and was so blown away that he invested in it. That’s commitment, people! Money where the mouth is! I really need to get rich so I can invest in wacky vegan shit. I’d so donate to your Kickstarter, I promise*.
Anyway, it’s supposed to be amazing (WE GET IT, LAURA, IT’S GOOD) and I want to try it and LO AND BEHOLD, it’s supposed to be at Northern California Whole Foods soon! Hot damn! Northern California Whole Foods are notoriously way shittier than most Whole Foods because our buyer is an idiot who doesn’t stock vegan stuff because a vegan probably dumped his dumb ass but the point is: WE’RE GETTING IT IN THE BAY AREA FIRST TAKE THAT EVERYONE ELSE. If you see it laying about at a Whole Foods near you, holler at us! We gotta try it! What should we make with it?? What will YOU make with it? What if it’s TOO realistic?? Are we gonna be all “mmmm so good” and then like, “puke this takes like chicken!” and then “mmm so good” again?? I’m developing an eating disorder just thinking about it!
Dashi risotto gets all multicultural in your mouth »
Ever have a giant bag of arborio rice but no veggie broth at your house? Yeah me too. But Japanese dashi broth is really quick and easy to make, thus saving you time in which to get a hand cramp stirring your rice for half an hour. But seriously, this dish is both surprising and delicious. If you’re a crazy hoarder like me, you might even have all the ingredients on hand. Thanks to La Fuji Mama for inspiration.
Dashi Sweet Potato Risotto
Serves 4 as a main dish
8 cups water
3 kombu strips (about 5 inches each)
1/2 inch piece of fresh ginger
1 cup dried shitake mushroom slices
2 Tbsp. soy sauce
2 tsp. mirin
1 stalk lemongrass (optional)
1 dried cayenne pepper (optional)
1 medium onion, chopped
2 Tbsp. oil
1-inch hunk of fresh ginger, finely chopped
2 cloves garlic, minced or pressed
2 cups arborio rice
3 medium sweet potatoes, peeled and cut into 1/2 inch cubes
1 cup finely chopped greens, such as mustard, collard, or dandelion
1 cup protein of your choice, cubed (seitan, beans, tempeh, canned Vegetarian Skallops…the world is your vegan oyster)
1 tsp. rice vinegar
Sriracha chile sauce to taste
In a medium saucepan, combine the dashi ingredients and bring to a boil. Simmer, covered, for 10 minutes. Keep covered and on low heat as you make the risotto.
Meanwhile, in a large pot sauté the onions and ginger in the oil over medium heat until onions are starting to brown, about seven minutes. Add the garlic and cook for one minute. Add the rice, stir to coat, and cook for three minutes or so. Add the sweet potatoes, and if using tempeh as your protein source, throw that in now.
Here comes the part that makes risotto hand-cramptastic: Ladle about 1/2 cup of the hot dashi broth into the rice. (It’s ok if the shitake mushrooms get into the main dish, but try to avoid scooping up the kombu, ginger, lemongrass, or cayenne. Use a strainer if you care a lot.) Stir the rice until the broth is mostly absorbed. Add another ladle-ful of dashi to the rice and stir until absorbed. Repeat until the broth is almost all gone and the rice is creamy and al-dente but not hard, about 30 minutes.
Just before you pour in your last ladleful of broth into the rice, add in your greens, and your protein if you haven’t already. (If you’re using collards or other long-cooking greens, you may want to add them a bit earlier). Add the rice vinegar. Stir to combine and keep cooking until everything’s warm, the liquid is all absorbed, and the greens are tender (about 5 minutes).
Squirt in Sriracha to taste. Serve and enjoy!
Many risotto recipes call for white wine, which I think adds a nice tartness. If you’ve got some, add about 1/2 cup to the rice before you start adding the broth. Stir until absorbed as proceed as directed.
As mentioned above, pretty much any kind of green and any protein source can work. I had this random can of Vegetable Skallops around so I chopped some up and threw them in to delightful results. Or just leave out the protein altogether and call it a side dish.