Recipe: Sauteed green beans with mushrooms!  »

The springtime holidays are upon us! Did you be make anything special? I made  this green bean recipe, slightly modified from Isa Chandra Moskowitz’s in Vegan with a Vengeance. This side dish is a huge hit with my family, which is a huge ego boost for me! It’s very exciting to make them dishes that they ask for, because it doesn’t happen often! (Let’s just say no one else in the Bradley clan is a huge tofu, tempeh or seitan fan.) I love this recipe because it’s relatively easy and extremely tasty.

2 Tbsp. olive or vegetable oil
1 medium onion (I use red), roughly chopped
4 to 8 garlic cloves, minced or finely chopped*
2 lbs. fresh green beans, washed with stems cut off
3/4 to 1 lb. of cremini mushrooms, chopped or sliced
1/4 cup coconut aminos, soy sauce, or Braggs
1/2 cup sherry
1 1/4 cup water
1 Tbsp. salt
1/2 Tbsp. pepper
1/2 Tbsp. Italian seasoning

Heat up your oil on medium high, in a pan or pot large enough to hold all of these ingredients! If it has a lid, that would be preferable, but I have been known to stick a baking sheet over my pots as a lid. No judgment here!

Once the oil is heated, add your chopped onion. You should cook them until they’re translucent, about 5 to 10 minutes, but I like to caramelize my onions, which can take up to a half hour or more! Whatever you’ve got time for, right? If they start to cook so fast they burn, turn down your heat.

Once your onions are cooked to your liking, add your garlic and saute about three minutes, or until fragrant. If you haven’t already, turn down your heat to medium and don’t let the garlic brown, as it will become bitter! Add your mushrooms and saute for about 10 to 15 minutes, until they’ve noticeably shrunk in size. Next put in your salt, pepper, and Italian seasonings; let them cook into the mushrooms and garlic for a couple minutes.

Time to add the sherry, soy sauce, and water! Let everything come to a light boil (you may need to increase the heat), then place your green beans into the pot or pan. 

Bring to a boil, then turn down the heat and let simmer until beans are fork-tender!


*I use a lot of garlic in my dishes, no joke. Whatever a recipe calls for, I usually double or quadruple the amount. I’ve given you a healthy spectrum in this recipe, so you can use at your discretion. Of course I use eight cloves (or more), but the average cook would probably use four.


Adele is going to give vegetarianism a go! And we’re here to help!  »

Oh-so-lovely songstress Adele is making an effort to go vegetarian! She says that for what’s on the agenda in the year ahead, she has to be “really healthy and stuff like that.” Plus, when she eats meat, she thinks of her dog and sees his little dog eyes. This is incredible news, though of course going vegan would be all the more fantastic. It can be a difficult transition to make, I understand. But, Adele, I’m here to help you. Anything you need, any time of day. Then when you visit San Francisco, I’ll give you the drinking vegan tour of the city! Or you can hire me as your personal chef, whatever works.

1. I understand you don’t like the taste of tofu, that you go so far as to describe it as “rank.” Tofu is not chicken, this much is true. However, when seasoned well, tofu is delicious! I’ll let you borrow my Tofu Xpress and we can marinate blocks of protein together! You must also read Sarah’s guide to making the most out of a tofu scramble: It will change your life.

2. Faux meat and cheese are your friends during this transitional time. Every time I blink, new ones hit the market. Try them all out to find your faves. You don’t have to like them all, it’s OK. I stay as far as I can from Tofurky deli slices and cheddar-flavored Follow Your Heart cheese.

3. Raw chocolate truffles are the BEST. Raw desserts in general, I think, are better than the average vegan treat, except for coconut ice cream, which is delightful.

4. Check out Happy Cow so you know where to eat in every city on your tour. I really should have checked Happy Cow before I went to Reno (as opposed to the drive home), because I subsisted on a salad, a sandwich, and a Lara Bar for two days—not enough food for me. Learn from my mistakes.

5. Barnivore is your new best friend. Use it, download the app, and then go to your nearest pub.

6. Get yourself some vegan cookbooks! Because Vegan with a Vengeance was my first, I am biased in believing it should be every vegan beginner’s guide!

7. I have heard that it is safe and nutritious for doggie companions to go veg as well as humans! You and your pooch can go on this veg journey together, OMG that would be the cutest.

8. Read Vegansaurus! You’ll love us, we are sassy. Like you!

9. I probably will not lose respect for you if you pose for a PETA ad, but personally, I think it’d be amazing if you did work with Farm Sanctuary or Mercy for Animals. Just don’t pull a Ginnifer Goodwin, in which you yell about your veganism only to turn around and bash it on Jimmy Kimmel Live, OK?

Now it’s time for a video, with everyone’s favorite kale-lover, Anderson Cooper! Just kidding; he openly hates kale because like my sister, he has the palate of a six-year-old!
Adele is just stunning in all these clips. Are you getting chills watching her sing? I am!

[photo via Tom and Lorenzo. Who does your makeup, girl? It’s perfection.]


Vegansaurus interview: Lindy Loo of Yeah, That Vegan Shit!  »

Lindy Loo wants you to read her funny-as-hell food blog, Yeah, That Vegan Shit. Perhaps you’ve already heard about it. Just maybe you’re already one of her 660+ followers, a list that has steadily swelled since she started her blog in 2006. Her blog was even featured as one of the ten best vegan blogs by Vegansaurus’ Laura at VegNews. Once you’ve had a steady dose of Lindy’s suggestive and delightfully scatological humor, you will doubtless want to read some of her other stuff, too. She blogs regularly at several sites where she talks about, among other things, being vegan in Cleveland, and “Things that Make [Her] Heart Go Squish.” And did I mention she’s hilarious? And an awesome vegan cook? Her posts are sweet and raunchy and full of useful information for an enterprising (and maybe a little slutty) vegan cook. The archives are an especially good source for everything from recipes (Black Bean and Chocolate Chili…WHAT?) to musings on food that looks like poop. Just click the link titled “Recipes to Make You Scream with Unbridled Pleasure—OH OH OH OH YES YES YES!!!!” Lindy Loo agreed to indulge me in an interview, which I submit for your reading pleasure

Vegansaurus: What inspired you to start a food blog?
Lindy Loo: I thought, “Hey, how can I get laid more often? I know! I’ll start a potty-mouthed vegan food blog!” I mean, who DOESN’T want to immediately shag a chick who’s a vegan, a blog nerd, and likes to talk about poop a lot? I also started the blog because I wanted a kind of self-support that would help me keep on track while I transitioned to vegan. I work better and am more motivated when I have a bit more structure and a constructive way to funnel my energies. Posting and testing out recipes regularly made the transition to vegan much more fun. It also does a world of good to regularly have people post comments because it reminds you that there IS a community out there that loves and supports one another, even if they’re not in your immediate area. So yeah: all that. And the getting-laid thing.

How would you describe your blog?
John Waters meets Robin Swoboda meets vegan cooking?

What motivates you to keep blogging?
The community. I appreciate so much the support and comments from people, and I like the constant reminder that there are like-minded folks out there. I also like to know I’m helping explode the stereotype of the uber-serious, stuffy, judgmental, humorless vegan, and that my blog and recipes have helped make the transition to veganism more enjoyable for newbies. Blogging also keeps me motivated to constantly try out new recipes, which is good ‘cause otherwise I’d probably just eat pizza all the time.

What is your favorite food blog?
To be honest, I haven’t been keeping up with vegan food blogs since my editing job ended last year. BUT that being said, I have always loved Don’t Eat off the Sidewalk. Katie is MAD sassy and funny as hell, and she takes gorgeous food pics. She also likes zombies and horror flicks. I guess I mostly just kinda wanna make out with her and then have her cook me dinner. She’s kind of the vegan Betty to my Don Draper.

In the infamous desert-island scenario, what three food items would you bring with you?
Ha ha ha. This seems like the most futile question ever since they’d get eaten immediately and then you’d still have to resort to sucking the juice out of coconuts. But nonetheless…avocado sushi. For sure. Nothing quite makes my heart pitter-pat like a perfectly constructed bite of avocado sushi. Pesto pasta of some sort would be among my survival gear. I can eat LOADS of that stuff. And then something desserty. Hm. Maybe the Vegan with a Vengeance chocolate chip cookies. Definitely one of my go-to dessert recipes.

What do you like best about being vegan?
I like blowing people’s minds with it. It’s so much fun creating delicious meals or desserts and serving them to unsuspecting folks and then being like, BLAM! YOU’VE BEEN VEGANED!!! It also does a world of good in helping make people realize that eating vegan isn’t all iceberg lettuce salads and raw carrots. That it’s also ooey gooey decadent caramel fudge pies and sexy seitan piccata. I also just really like how being vegan has made me a much better cook. It makes me more resourceful and inventive, and I love the challenge of it, especially when it comes to vegan baking.

Do you have a least favorite defensive-omnivore question? If so, what is it?
My least favorite, defensive-omnivore ARGUMENTS are actually just the ones that omnivores leave on my blog all the time, essentially consisting of a completely disorganized, verbal diarrhea of non-factual vegan-slamming where you can tell they have no ACTUAL idea about the statistics and information they’re spouting off about. I don’t even make an effort to respond to these folks because it’s not worth MY while or their while. Those kind of omnivores make my brain short circuit and make me have to get off the internet immediately so that I don’t randomly start shouting things like “Your mom is a omni-whore” and “If I wasn’t vegan, I’d eat your baby’s face off.”

Any advice for aspiring food bloggers?
When I first started blogging, I had a concerned older female blogger send me an email telling me that maybe I should change the name of my blog and not be so foul-mouthed because I was alienating my readers. Obviously I didn’t take her advice, and my blog has since had more than a million hits, has over 650 followers, and got a nod in VegNews as one of their VegWebmistress’s favorite blogs [Ed.: That’s ME! I love Yeah, That Vegan Shit]. So my advice would be: Write in ways that are true to you and your heart. You’ll be surprised as to how many vegans like a good poop joke.

Now go over there and get some.

Marla Wick lives in Sebastopol, a small community in Sonoma County, California, where people never change out of their yoga pants. She spends her time cooking, baking, knitting, and raging about politics when she’s not working as a freelance editor and writer. She blogs about food, animal ethics, cultural politics, and horror movies at Vegan-Squared and Bully Pulp. Photos by Lindy Loo.


Interview with a vegan: Kate Dollarhyde!  »

You know who’s great? Kate Dollarhyde! She brews vegan beer, helps run Craft Bar—remember the upcycling plastic class?—and has excellent taste in shoes. No wonder Laura wanted to interview her!

Vegansaurus: Are you vegan for health, environmental, animal rights reasons, or a combination?
Kate Dollarhyde: When I first decided to go vegan it was absolutely for animal rights reasons. How could I see the evidence of animal abuses and torment and not act, especially when the act, for me, would be so easy? I was lucky to go vegan where I did—right in the center of San Francisco: a block from a forward-thinking Safeway, a quick jaunt from Rainbow Grocery, mere feet from the Castro farmers’ market. It was like magic, the convenience of it.

As I matured in my veganity, I read over and over about how destructive animal farming is to our ecosystems, our soils, and that’s what really sealed the deal. And health? I was never concerned with health! Do you guys know how many cupcakes I eat? I’m at like at least 1,000 per day. I might have a problem.

Vegansaurus: How long have you been vegan? Why did you become vegan?
Dollarhyde: I’ve been vegan for four-ish years. I’m not completely sure, but I know my veganniversary is in April sometime. I was a vegetarian for two years before that, though that was much more difficult than the veganism is because my family was less willing to accommodate me, especially during holiday meals. But my dad is vegan now, so it’s all good.

Vegansaurus: What do you do to make monies? Tell us all about it.
Dollarhyde: I do very thrilling desk work for a biotech start up in Berkeley; you know, research, coffee brewing, presentation compiling, dish-doing, all the exciting stuff. I was wary of taking the job because (in the interest of full disclosure) the company I work for contracts with labs that do animal testing. I didn’t have a lot of options when I graduated from college with a useless BA in a field that requires a doctorate, so when I was offered a job that would pay me a living wage with health and dental insurance included, I couldn’t turn it down.

The device they’re developing could save millions of human lives a year, but I still find it difficult to square with my vegan beliefs. Of course I’m against animal testing, but if one of my family members contracted the disease they’re trying to cure would I be glad the device existed? Heck yes I would be.

Vegansaurus: I know you volunteer with various organizations—what’s up? How can we get involved with some of them?
Dollarhyde: I volunteer at the Museum of Craft and Folk Art every Saturday, down in the museum district near the SFMOMA and the Contemporary Jewish Museum. It’s a fantastic space and the people I work with are phenomenal. The museum works hard to engage the community for education and fun times, so every first Thursday we host a crafting event in partnership with Etsy called Craft Bar. It’s always hugely crowded and rowdy because of the cheap beer and is always the highlight of my month.

 The best way to get involved with the museum (and other small, under-funded museums like them!) is to ring them up and ask if there’s anything you can do to help. Small museums are chronically understaffed and could always use a helping hand at the front desk or during events. And unlike at the large museums with competitive volunteer waitlists, small museums will usually give you the opportunity to do a variety of work. I was asked to help with aspects our recent exhibit installation and it was too dang fun.

Vegansaurus: Do you have any companion animals? Tell us all about them!
Dollarhyde: I have two cats! Boris, a giant bruiser of cat, and Rhubarb, a feisty little spitfire my partner and I adopted from the SFSPCA. Some complete jerk abandoned her in a cardboard box in the parking lot outside of the shelter at night, in the winter. Boris is a total weirdo, really vocal, and needy in a completely adorable way. He likes to wake my partner up in the morning by standing on his chest and licking his hair. Rhuby is a much more normal cat; she’ll roll on her back and lure you in with the promise of sweet, sweet belly rubs, and then just bite your shit like it ain’t no thing. She likes to sleep under the covers with us so she’ll usually stand by my head at 2 a.m. and meow until I lift of the covers so she can come in for a snuggle. It’s too cute to be annoying.

Vegansaurus: Do you have any super-cute photos of animals to share with us? 
Dollarhyde: Have you seen this video of someone’s pet fox licking a window? Because it’s amazing.

Vegansaurus: What is your favorite animal? I know, this one is REALLY TOUGH.
Dollarhyde: I’m boring—I’ve always been a panda person. And my family was really weird about it! Every holiday someone would give me a panda stuffed animal until suddenly I was 18 and there were like 30 stuffed pandas in my room and people would come over and be like, Kate, wtf?

Vegansaurus: Favorite vegan cookbook?
Dollarhyde: That is an impossible question, Laura. You know that is like the meanest question ever. But, well, fine. It has to be Vegan with a Vengeance. When I first went vegan I, like most newly hatched vegans, had no idea what or how to cook. Isa showed me the way, and now I cook every damn day and I’m actually not too bad at it. The book is the stuff of dreams.

My other favorite cookbook is Strong Waters but it’s not exactly vegan, just full of exciting recipes for exciting alcoholic beverages. I like to brew when I have the free time and Strong Waters covers all the esoteric weirdness I love to make the most.

Vegansaurus: What’s your favorite vegan dish to make? What about for a vegan bakesale?
Dollarhyde: Call me Garfield, baby, because I love lasagna. For a bakesale? Carrot cake! Always! Carrot cake is my second favorite food; it should be a food group all on its own. And it should have the biggest part of the food pyramid.

Vegansaurus: Favorite vegan dish at a restaurant?
Dollarhyde: How could you do this to me? How could you make me choose? Southern fried tofu and collards at Souley Vegan, or curry soba soup at Cha-Ya? Is there even a God?

Vegansaurus: Favorite vegan restaurant?
Dollarhyde: Ugh, it’s impossible. Souley Vegan.

Vegansaurus: Are you willing to have Vegansaurus over and cook us a vegan feast? If so, what day?
Dollarhyde: Yes, absolutely! Party at my house! You bring the booze, I’ll make the tacos!

Vegansaurus: Any questions for Vegansaurus? Anything!
Dollarhyde: Is there a secret clubhouse I can visit? [Ed.: We wish! Someone finance the rent on a secret clubhouse/large cardboard box we can use as a mobile office!]

Are you a great vegan? Are you doing great vegan things? We want to to know more about you! Email Laura for more information on The Vegansaurus Interview!


Reader Danielle reports that her seitan portobello stroganoff from Vegan with a Vengeance made the kitchen smell so “delicious when I was cooking [that] my 80-year-old grandma said, ‘I think I’d like to try some of that.’ Finally a victory at getting grandma try her first vegan food! and she liked it too!”
Congratulations, Danielle! That looks really tasty.

Reader Danielle reports that her seitan portobello stroganoff from Vegan with a Vengeance made the kitchen smell so “delicious when I was cooking [that] my 80-year-old grandma said, ‘I think I’d like to try some of that.’ Finally a victory at getting grandma try her first vegan food! and she liked it too!”

Congratulations, Danielle! That looks really tasty.


Jenn Shagrin of Veganize It…Don’t Criticize It and new cookbook Veganize This!  »

Introducing Jenn Shagrin (aka, Jenn Shaggy!) from the fantastic vegan blog/vegan blog with BEST NAME EVER, Veganize It…Don’t Criticize It! and the upcoming cookbook, Veganize This!. We love her and her blog, her new cookbook appears to be UNSANE; this lady can veganize pretty much anything and her recipes freak us out, in a totally good way. You need to get to know her and then buy her book and bookmark her blog and be a better/fatter person because of it!

Are you vegan for health, environmental, animal rights reasons, or a combination?
I’m definitely a vegan for a combination of reasons. First and foremost, I’m against cruelty to animals of any kind. I even feel guilty when I have to yell at my dog for chewing up my undies. I also don’t want to contribute to the negative impact that animal-product consumption has on the environment. As for health reasons, that’s probably the lowest on the list. It’s great that I’ll most likely have low cholesterol, but I also occasionally veganize some fried or comfort foodie goodness, so I’ll leave it up to chance.

How long have you been vegan? Why did you become vegan?
I’ve been a vegan for about six years now. My path to veganism started many moons ago when I read Upton Sinclair’s The Jungle and realized exactly where that steak on my plate was sourced. Reading that book sparked my interest in animal rights, and vegetarianism onto veganism seemed the obvious path to travel. My best friend going vegetarian in our early teens additionally motivated me to cut meat out initially, then meeting my first vegan friend when I moved to California helped me realize I could make the full transition.

Do you have any companion animals? Where are they from?
I have two adorable dogs. Izzy, a Cairn terrier mix, who we rescued from a shelter here in Los Angeles. He’s a lucky dog, as he was abandoned as a puppy and fell ill with parvo. He’s definitely our little survivor. Our second dog, Pepper, we rescued from Louisiana just days before he was going to be dropped off at the pound. He’s a Miniature Pinscher mix, but believes he’s the size of a Bullmastiff.

Do you have any super-cute photos of animals to share with us? Favorite animal videos on YouTube?
Here’s a great picture of our pups laying together. All right, maybe it’s a little TMI (which you’re used to if you read my blog), but they’re total gay lovers.

What is your favorite animal? I know, this one is REALLY TOUGH.
Well punch me in the gut and call me sissy, because I couldn’t pick one from the other. Actually, I take that back. My family’s dog, a bluetick Beagle named Farfel, was my favorite animal ever. He was such a bad ass. No one could tell him what to do.

When did you start Veganize It…Don’t Criticize It!? What’s your favorite recipe from the blog?
I started Veganize It…Don’t Criticize It! in April of 2008. It’s my weekly creative release. My current favorite recipe is the "Turkey," Tarragon, and "Mascarpone" Lasagna, but that’ll probably change in about a week, so you may want to check back.

How did your upcoming cookbook, Veganize This! come about? What’s your favorite recipe from the book?
Veganize This!
 was definitely the spawn of my blog. Everyone I knew kept asking why on earth I didn’t just put all my recipes and ramblings together, and I finally just sat down and compiled the first manuscript in two very sleepless weeks. The process of finding a literary agent and publisher happened so fast after that, I’m inclined to believe someone sprinkled fairy dust on my mom’s womb prior to my birth. My favorite recipe has to be a fusion dish called "Chicken" Marsala Masala with Fresh Morels. It’s divine.

What’s your favorite other vegan cookbook?
To be perfectly honest (and I’ll probably get my ass kicked for this one), I don’t read a lot of vegan cookbooks because I’m so focused on veganizing the un-vegan. But if I had to pick just one, I’d have to say Vegan with a Vengeance. It really inspired me.

Favorite vegan dish at a restaurant? 
This also changes constantly, but as of late, Masa of Echo Park’s vegan Chicago-style Deep Dish Pizza is off the chain.

Favorite vegan restaurant?
In Los Angeles, I’m a huge fan of Madeleine Bistro and Vinh Loi Tofu. Not only is the cuisine amazing at both, but I highly respect the chefs that run both establishments.

Are you willing to have Vegansaurus over and cook us a vegan feast? If so, what day?
No. Haha…gotcha! Of course I will. Next time I go visit my parents in SF, I’ll whip up a buffet.

Any questions for Vegansaurus? Anything!
Boxers or briefs? Wait, wait. I can do better. What am I missing out on food-wise when I visit SF? What’s the best of the best? Some of my favorites are MillenniumIke’s Place, Herbivore and Cha-Ya…just so you know where I’ve already hit up. (Ed.; That’s hard! Email me and let me know what your favorite kind of food is and I’ll customize a  SF restaurant guide for you!)

Yay, thanks Jenn! Check out our other Vegansaurus interviews and apply to be interviewed YOURSELF! Just email and we’ll totally interview your fascinating ass.

[All photos from Jenn Shagrin, except that delicious Vihn Loi Tofu shot from quarrygirl!]


Thieving with a vengeance  »

I generally like people to get along. I think it’s nice, and me feeling that way makes it easier for me to believe I’m an OK person. However, every once in a while, something happens that really pisses me off, and I have to talk about it to everyone, and this is happening right now, so I have to tell you about Vegetarian With A Vengeance! ARRRRRG!


We all know the seminal vegan cookbook Vegan With a Vengeance by the talented Isa Chandra Moskowitz, right? Well, it turns out that FIVE YEARS after it was published, Grub Street Publishing in the UK (the owner of the publishing rights to Vegan With a Vengeance in the UK) is releasing Vegetarian With a Vengeance on July 30. That’s right—a vegetarian cookbook with a disingenuously familiar name. What the hell?

Understandably annoyed by this apparent biting, Ms. Moskowitz recently posted about Vegetarian With a Vengeance on her Twitter feed, prompting an outpouring of vegan rage, which overflowed onto Vegetarian With a Vengeance's Amazon page. How has Grub Street responded to the criticism/vegan shitstorm? Oh, only in the most mature and professional manner possible: by posting a poorly written, unclear screed in the discussion thread on the Amazon page. No press release, no post on the company site, no Facebook announcement—no communication of any kind save a few internally inconsistent comments buried within a thread on another company’s website. Clearly, this is a publisher that cares deeply about the vegan and vegetarian community.

It turns out that the book was originally written in Danish, and there’s some debate about whether the Danish title, Vegetarisk Vellyst, translates to Vegetarian With a Vengeance or not. My buddy Ditte, who is Danish (is from/lives in Denmark Danish, not Danish American, not that there’s anything wrong with that, but let’s just say she speaks good Danish), swears up and down that the only really plausible translation is “Vegetarian Delight,” which Google seems to agree with. The publisher swears (in the Amazon thread) that it was the authors who came up with the scurrilous translation and that the publisher snapped it up because they thought it would do well because of its similarity to Ms. Moskowitz’s book’s name—not that they intended to ride her coattails or anything. In any event, it seems clear that Grub Street was attempting to capitalize on the association the creatively translated title would buy them with Vegan With a Vengeance, even if it’s unclear who did the actual creative translating (you all can wade through the Amazon discussion and draw your own conclusions—I’m not your mom!).

The whole thing is a confusing, frustrating, dumb mess, and it’s really sad to see. Not to be all starfucker or anything, but I know Isa. She’s a nice person who is a great cook and writes fucking awesome recipes. She’s generous with her time and her recipes, but more than that, she’s an example for all vegan cookbook authors out there when it comes to being a good member of the vegan community, giving credit where it’s due (example here), and dealing with conflict in a responsible way. Not to say that we should canonize Ms. Moskowitz, but I’m left wondering why it was too much to ask that the people looking to make a profit in vegan (or vegetarian) dollars treat the people in the community with a little respect.

I’m really happy to see all the vegan books coming down the pike. It’s awesome that there are so many great options out there, with more being released every day, and I’m really happy for the authors of these books. But I’m also worried, and incidents like this make me more so. It’s great that businesses are figuring out that vegan money spends just as green as, um, other money, but it’s not as great that businesses are figuring out how to exploit the vegan community to make a quick buck. Veg publishing is, apparently, a business worth getting into these days, and I’m worried that I’m going to start seeing other vegan authors taking hits from shady publishing houses, or unscrupulous vegan authors who “borrow” recipes unattributed and unchecked by their publishers. And don’t even get me started on authors who back out of their publishing contracts six days before printing, causing the only all-vegan publishing venture I was aware of to decide that maybe the book business isn’t the way to go, costing all future vegan authors the possibility of an all-vegan ethical-as-fuck publisher. All this is to say: ugh. Can we please just get some fucking unity in the fucking scene?

Because that’s really it, right? Being vegan (and vegetarian to an extent) means being a conscientious consumer. It means abstaining from the products that come from the death or suffering or stealing from another living thing. I guess we’ve been lucky that we could mostly take for granted that buying a veg cookbook was a pretty safe bet, ethically speaking—until now. Dig a little deeper when you’re putting down your hard-earned dollars, and let’s give our money to the people who are interested in doing the right thing, not making a quick buck. We have this amazing luxury in that we can pick and choose what vegan books we want to support, so let’s (non-dairy) milk it for all its worth! We may not all agree on which authors/publishers/books are the best choices, but the point is that the thinking about it and putting in the effort is a worthwhile thing to do. For the vegans, for the animals, let’s do this!


Recipe: Ebelskiver!  »

When drooling through my (food) pornographic William’s Sonoma catalog, something caught my eye. I knew I had to have it. That something was an ebelskiver filled-pancake pan. Did I blow $40 on a specialty item I would rarely use? HELL YES I DID. And it was SO fucking worth it.

What are ebelskiver, you wonder? Well, they’re pancake puffs filled with compote, essentially. The pretty puppies you see above were filled with an apple-pie-filling-esque compote. They tasted even better than they looked, if you were wondering. In my opinion, ebelskiver = perfect wintery snack. I used the classic pancake recipe from Vegan with a Vengeance a la Isa Moskowitz’s genius.

As for the compote, here’s a little recipe for ya:

  • one or two Granny Smith apples (or other tart and firm apples, such as Pink Ladies), peeled, and cubed super tiny, maybe half the diameter of a dime or even smaller than that
  • pinch of nutmeg, or more if you’re a huge fan
  • 1/2 tsp. cinnamon, or to taste
  • 2 Tbsp. granulated sugar or maple syrup
  • some lemon juice for acidity
  • 1/4 to 1/2 tsp. vanilla extract

Mix all of the ingredients in a bowl, let sit for five to 10 minutes for the juices to distribute.

The way I deal with ebelskiver is I put one tsp. of Earth Balance into each well of the heated pan, followed by one Tbsp. of batter, topped with one tsp. of filling, and again topped with one Tbsp. of batter. You can use two toothpicks as mini-tongs to help you flip and shape the ebelskiver, it’s quite easy to get the hang of!! Also, test around with other fillings; if you’re adventurous you can whip up a bananas foster recipe (The Joy of Vegan Baking has an amazing recipe for this) and mash the shit out of it until its creamy and filling-like. Or if you’re lazy use some jam you have lying around. Or chocolate ganache; the possibilities are fucking endless and ebelskiver are fucking amazing and that’s why I’m not justifying my impulse buy to you, ok!?!?

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