Why specifically vegan wine? Because as our beloved Barnivore has taught us, even the most innocent-seeming alcohol might have been filtered through animal products, which is unnecessary* and also totally gross. Vegan Vine takes away the risk—you always know your drink is cruelty-free, which is awesome.
My fancy parents and I enjoyed this sauvignon blanc quite a bit. My dad said he got “green apple, limeade, and a hint of citrus in the nose;” “lemon and green apple in the taste;” and he found its “bright, clean finish” that was “not too acidic” “very drinkable.” My ma got “citrus and Gravenstein apple” in the nose, “lemon and slight green apple” in the taste, and she liked the “clean, bright, crisp finish” that was “not too sweet.”
I liked it too.
I did find it a bit too alcoholic, though; I prefer a higher alcohol content in my beer and a lower in my wine, and this one registers 14.5 percent, meaning the third of the bottle I drank was fairly intoxicating.
Vegan Vine has two more varieties, a cabernet sauvignon and a red blend. They sent them to me as well, and once I’ve tasted them, I’ll have opinions on them for you as well. Maybe even this week; wine does make an excellent dinner.
*Sorry, millennia of winemaking tradition, I got a B- in intro to viticulture and enology, that means I have knowledge.
S.F. Vegan Happy Hour is THIS FRIDAY! That’s tomorrow! As usual, the details are on Facebook, this is just a reminder! Also, a reminder to listen to Reminder because it’s so good, and he shouts out bloggers.* What up, J!
*I think he’s actually calling us assholes but that’s cool! We are!
Sunday, Bloody Sunday (bloody mary special)! »
Did you know that every Sunday, there’s a bloody mary special from noon to 5 p.m. at Thieves Tavern (14th at Guerrero Streets in the Mission)? They’re $6 and according to bartender Jessi “really good and spicy…. I use vegan worcestershire sauce, and pack ‘em with pickled and spicy veggies. Also free pita, chips, and hummus with drink purchase!” Extra rad! Normally vegans and vegetarians get screwed out of bloody marys (perfect hangover cure/alcoholic breakfast in a glass) because they’re made with worcetershinereshire (sp? i think it’s right) sauce and that shit has funky stuff like bull semen and chicken butt in it. FACT. Anyway, see all you fools there every Sunday!
Bloody Marys from Oregon Live, but you’ll be drinking similar ones soon enough.
SF Vegan Drinks is back! This Thursday! »
Happy New Year! Along with other things that are inappropriate to say at the end of January, such as, “Why is the Christmas tree still up?” and “Why isn’t there a WHITE History Month?”
It’s 2011, the holidays are a distant memory, fake summer is here, and it’s time for the triumphant return of SF Vegan Drinks. I bet you forgot all about it! I did too, until Lyndsay sent us this boss press release that I’ve thoughtfully cut and pasted:
Just a heads-up that the January installment of Vegan Drinks is Thursday, Jan. 27 at Martuni’s (Valencia @ Market Streets). It’s been two months since our last meeting, and is the first Vegan Drinks of 2011, so let’s make it big! As always, there will be a great drink special (this month: $5 Vegan Bloody Mary’s), a host of nonalcoholic beverage options, and all-you-can-eat vegan hot dogs and popcorn!
SF Vegan Drinks is, as always, sponsored by VegNews and Vegansaurus, and runs from 6 to 8 p.m. Have something to say? The mic opens at 7:45 for announcements about any veg projects you’ve been working on. Don’t worry, no bad open-mic poetry, we promise!
Vegan Happy Hour at the Hemlock tonight! »
A quick post to remind you that tonight (as is every second Friday of the month) is Vegan Happy Hour! I know some of you know the drill, but for the uninitiated, what you do is grab/make some food (Trader Joe’s or Whole Foods stuff is fine, as long as it’s vegan!), grab your eatin’ pants, and head on over to the Hemlock Tavern between 6 and 9 tonight. Never been before? Don’t know anyone? NO PROBLEM! Mike, who usually DJs the event, is making a rare appearance hosting the food portion of the event today. Look for the big guy with the tattoos plating vegan food, and say hello! You’ll be mixing it up with new and exciting vegans before you know it. Oh, and be sure to follow Vegan Happy Hour on Facebook, so you can stay up to date on the monthly themes, and get easy, portable recipes to try!
Need some quick and easy recipe ideas? Look no further! I’m bringing pumpkin pie. Just sayin’.
Chef Tal Ronnen’s Thanksgiving menu: Oven-roasted banana rum cheesecake with spiced pecan crust and maple rum sauce! »
We’ve just about done it, friends: we’ve finished the dinner menu by chef Tal Ronnen + Gardein. Thanksgiving is done! Now it’s time for dessert, a little sweet something in our tums after so much tasty savory. But no pumpkin? No pumpkin! This is a vegan menu; it’s not for shrinking-violet traditionalists. BE BOLD! Make a vegan cheesecake, with bananas and rum and pecans and maple syrup! Judge the quality based on chef Ronnen’s recommendation of grade-B maple syrup, the tastier and healthier grade of syrup. Of course one can rarely go wrong cooking with booze—perhaps have a nice proper daquiri before baking? Considering you’ll be making five other courses, you’ll need a nice tidy drink to get through it all. Happy Thanksgiving!
Oven-roasted banana rum cheesecake with spiced pecan crust and maple rum sauce
6 to 8 servings
2 hrs prep (plus 3 hrs chilling)
45 min cook
4 very ripe bananas
1 cup grade-B organic maple syrup
4 Tbsp. Earth Balance
1 Tbsp. dark rum
1 cup pecan nut flour
½ cup spelt flour (white or whole)
1 Tbsp. firmly packed light
4 Tbsp. Earth Balance, partially melted
⅛ teaspoon ground cardamom
½ teaspoon ground ginger
Pinch of sea salt
16 ounces nondairy cream cheese
¾ cup firmly packed light brown sugar
¾ teaspoon ground cinnamon
½ cup dark rum
2 Tbsp. cornstarch
¼ teaspoon salt
Toasted pecan halves
Step 1, Roast bananas: Preheat the oven to 325 F. Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 15 to 20 minutes, until bananas are soft and skin turns dark brown. let bananas cool to room temperature in the pan in their skins. Set aside. Increase oven temp to 400 F.
Step 2, Spiced pecan crust: Combine 1 cup pecan nut flour,* ½ cup spelt flour, 1 Tbsp. firmly packed light brown sugar, 4 Tbsp. partially melted nondairy butter, ⅛ tsp. ground cardamom, ½ tsp. ground ginger, and a pinch of sea salt in a bowl, and stir until well incorporated. Press the mixture into the bottom of a 9-inch springform pan and put in freezer for 5 minutes. Bake at 400 for 8 to 10 minutes, until crust is a little dry and edges are light golden. Let cool completely on a wire rack.
*To make pecan nut flour, freeze the nuts overnight, then place in a food processor and pulse until finely ground. Freezing the nuts prevents them from turning into nut butter when you process them.
Step 3, Cheesecake filling: Peel the roasted bananas and remove any obvious strings. Purée bananas in a food processor until very smooth. Add 16 oz. nondairy cream cheese, ¾ cup firmly packed light brown sugar, ¾ tsp. ground cinnamon, ¼ cup dark rum, 2 Tbsp. cornstarch, and ¼ tsp. salt, then pulse until smooth, scraping sides of bowl periodically. Do not overprocess or cream cheese will separate and curdle.
Step 4, Bake cheesecake: Pour the filling into the crust and bake at 400 F for 10 minutes. Reduce temperature to 350 F and bake another 35 to 45 minutes, until the top is the color of light brown sugar and center is set. A toothpick inserted in center should come out clean. Let cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight.
Step 5, Maple rum sauce: In a small saucepan, combine 1 cup maple syrup, 4 Tbsp. nondairy butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes. Remove from heat and stir in 1 Tbsp. dark rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary. Cool to room temperature, then transfer to a squeeze bottle. if not using immediately, the sauce can be warmed by putting the bottle in a pan of hot water off the heat.
Serve: In a small saucepan, combine 1 cup maple syrup, 4 Tbsp. nondairy butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.
The brilliant thing about a bloody mary is that it’s never the wrong time to drink one. And if you want to make them vegan, like this one from Olea in Brooklyn, you can choose from multiple types of anchovyless Worcestershire sauce.
You know what’s really great in a vegan bloody? Pickled green beans. Imagine this beautiful drink about an inch taller, and add a handful of pickled green beans. Now you have a salad!
[photo by Kenn Wilson on Flickr]
The last SF Vegan Drinks of 2010 is TONIGHT! »
Let’s celebrate this shit-tay weather by getting shitfaced with our vegan brethren at Martuni’s for the last SF Vegan Drinks of the year! Sad face. As always, SF Vegan Drinks is sponsored by your Vegansaurus, and the wonderful folks at VegNews, who bring you this important message:
The special drink this month is a Pumpkin-based (Yes!) Fall Harvest Martini for $5. IS THAT NOT ENOUGH!?
We’ll also be cooking up some more vegan hot dogs. For only 98 cents a piece, you can satisfy your after-work hunger. There will also be all the vegan popcorn you can eat!
This is by the way all lies, because I “can” eat a fuckton of popcorn. And a fuckton of just about anything else, even though we’re all secretly anorexics with latent foie gras desires. So join the rest of us at the hot dog/popcorn feeding trough from 6 to 8 p.m. tonight. I’ll be the one not wearing a name tag. Again.
PLEASE NOTE: I copied the last bit of this post directly from Steve. He’s out of the country or something so this is the one time I’m in favor of DON’T ASK DON’T TELL, capiche!?
Tonight tonight tonight, it’s your monthly Vegan Happy Hour, hosted by our own Jordan and Mr. Jordan! Bring a dish for sharing—because it’s booze AND potluck!—to the Hemlock Tavern at 1131 Polk St. at Hemlock; the fun happens between 6 and 9 p.m.
There’ll be music and fun and friends new and old; you won’t want to miss it! Unless you have some kind of crippling social phobia, in which case maybe you want to stay at home (or have friends over, so you don’t have to leave your safe space)—your Vegansaurus doesn’t judge! Enjoy your weekend, that’s all we want for you.
Also don’t forget to enter our contest with Canot Rouge, before you get too fuzzy-headed on vegan drink specials to remember!