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Category Archive: Recipes & Cooking

Here are all the SuperVegan blog posts categorized under Recipes & Cooking. XML

  1. yogurt1

    It’s creamy, it’s tangy, it’s full of bacteria but it’s still so much fun to stick your tongue in – yogurt! To me, a world without yogurt is woeful, unimaginably grim, and full of longing. If being vegan meant I could never eat yogurt again, I don’t think I would even be able to consider the possibility. Lucky for me, I grew up in a house where making yogurt was not only common, but also free of expensive hardware (I still haven’t figured out the point of a “yogurt maker”).

    Yogurt is among the foods people typically file under “impossibly hard to make”. I can’t imagine why though, seeing as how it’s insanely simple. Admittedly, there’s a lot of luck involved, but with some basic science and a few ingredients, you should have tangy, cruelty-free goodness in no time (well, almost).

    MOSTLY FOOLPROOF SOY YOGURT

    Ingredients:

    • A vegan yogurt culture, which you can get one of two ways: buy a starter like this one, or use a good-size spoonful of any vegan yogurt labeled with the “active culture” symbol (I like to buy a small container of soy yogurt and take a spoon out)
    • Soymilk (You can use other types of vegan milk but the result will be slightly different. I find soymilk gives the most yogurty-ness without using any additives like starch or sugar)

    Directions:

    A few factors are critical to yogurt making: cleanliness, temperature and cleanliness. Continue Reading…

  2. This coming Monday, January 14th, Dirt Candy maker Amanda, chef and owner of the only restaurant in NYC that is 100% things that grow from the ground update: committed to vegetables, but not in a mental institution sort-of way, is speaking at the New York Public Library. From Amanda, “Actually, all three of us who worked on the cookbook will be talking: I’ll be going on and on about vegetables and restaurants, my husband will be running his mouth about the history of vegetarianism and NYC’s legacy of lost vegetarian restaurants, and artist Ryan Dunlavey will be using interpretive dance to discuss graphic novels, cartooning, food, and where all three intersect. It’s free, and open to the public.”

    Screen Shot 2013-01-09 at 9.32.14 PM

    Monday, January 14, 2013, 6:30 – 8:30 p.m.

    Mid-Manhattan Library (Map and directions)

    Check it out!

  3. A link to a PDF of the entirety of Salad Daze: The Hot Knives Vegetarian Cookbook is on the loose! And authors Evan and Alex seem to be condoning the situation, though who knows how long Random House will leave it unsecured.

    hotknivescover

     

    So I took a look. And you know what? This is a very, very nice looking book. And who wants to cook from a PDF? If you don’t have an iPad in the kitchen, maybe this is the perfect enticement to just buy the real book.

    Great photography, great writing, and a healthy respect for whole foods, all from guys who wear plaid shirts and say “Should we try frying the capers?” “Oh fuck yes.”

    Too bad it’s not matched by a healthy respect for animals. While it’s all vegetarian (except for maybe rennet?) there’s a lot of non-vegan stuff in here. I’d heard so much Hot Knives buzz from vegans that I’d foolishly assumed their stuff was all-vegan. Nope. Oh well. Steal their PDF anyway!

     

  4. If you follow us on Twitter, you might recall a call to eation (eating action) in the order of getting to Phoney Baloney’s in Irvine, CA before they closed. We made it there just in the nick of time with our binge eating buddy The Insufferable Vegan, and not only were the sandwiches fantastic (the grown-up grilled cheese in particular) but so was the conversation with owner, sandwich guru, and Vegan Vagrant, Kyle Domer. After a little time to recuperate, we thought we’d check-in with Kyle, pick his brain, and his recipe box.

    SuperVegan: How long have you been a vegan person?

    Kyle: Since March of 2002, so about ten and a half years.

    What were you doing before you opened Phoney Baloney’s? And how did you become a super vegan sammy maker?

    My background is in marketing, with prior business ownership in the skateboard industry. I was just doing freelance marketing for a variety of clients before opening up PB’s. Having been vegan for over 10 years, I’ve made myself a lot of good food, and sandwiches have been some of my favorites. The only food that trumps sandwiches in my book is Mexican food, but that’s a little more complicated to start as a business than sandwiches.

    What’s your best/funniest story about serving vegan food inside of a gym?

    Honestly, there weren’t that many. The obvious, “Wait, this isn’t real chicken?” was standard fare, but nothing too crazy other than that.

    Hmm … nothing amusing or interesting about being in a gym? I can’t believe that! Were people lured away from their physical fitness regiment by the smell of your grown-up grilled cheese? Were any diners turned-off by the smell of sweat?

    A lot of people said they, “Can’t work out while smelling bacon the whole time!” whenever we were making our coconut bacon. We actually had two or three gym members complain to the owner about it! Some people would mention the musty aura in the place but always said the food quality was worth the awkward ambiance.

    It’s terribly sad that Phoney Baloney’s closed, but also exciting that you’re planning something newer and better for LA proper. We can’t wait to taste what you do next! What lesson did you learn from the Phoney Baloney’s experience that you’ll take with you to the next incarnation?

    Location, location, location. Although something within a niche like veganism demands less emphasis on location, it doesn’t mean it can be neglected completely. Also, food costs and correct pricing may be the most important part of keeping the business afloat.

    So any hints as to what will be next for you and when? Is it going to be another PB’s or a new place altogether? A food truck? Sit-down? Still just sandwiches?

    I’d like it to be another Phoney Baloney’s, just in a different form. Still a sandwich-centered menu, but with the increased diversity that could come from a full kitchen. There will also be local craft beer involved. My vision for the next project is getting clearer every day and there are some things I just won’t compromise on. When the time is right, everything will come together like it’s supposed to.

    In the meantime, can people hire you for catering or special events? Or if they’re having a sandwich emergency?

    We are just getting into catering and it’s so much more than sandwiches, which is really nice for my culinary creativity. We had some amazing customers (and all around stellar humans) named Jessica and Kenny who are about to welcome a new vegan baby into the world and we have the honor of catering their baby shower this weekend. I’m working on doing some vegan grilled cheese parties, although the first one is a private event for the PETA office in Echo Park next week. I’ve got some cool guest chef nights lined-up, but you’ll hear more about those when they’re set in stone.

    Where’s your favorite place to eat in LA? And what’s your favorite thing to get there?

    I’m kind of a beer snob geek, so good draft beer is kind of a requisite when I go out to eat. That being said, I like Mohawk Bend and The Pub at Golden Road. Mohawk Bend buffalo cauliflower is always outstanding. For fancy date nights, it’s gotta be Shojin. Real Food Daily is always good too.

    Share a trade secret! Is there one thing a novice sandwich maker can do at home to take their sandwich to the next level?

    I’ve always been adamant that the way the ingredients are layered makes a huge difference in the overall taste sensation of a sandwich. Also, it’s amazing how adding some herbs/spices/lemon juice to Vegenaise can elevate the flavor profile of the final product.

    I love the idea of layering ingredients, can you elaborate on that? What’s the right way to do it? Provide an example?

    Sure. First of all, you have to have some sort of spread on both sides of the bread. There’s nothing worse than a dry sandwich. Then, my typical way of stacking, from bottom to top, is protein, lettuce, tomato and onion. Avocado will usually be the top layer but that depends on the dish. In our Veggiepalooza, we did the avocado on the bottom because it was the “meat” of that particular sandwich.

    Can you share a recipe with us?

    Since it’s smack dab in the middle of the holiday season, I figured I’d share one of my classic holiday party dishes. This is classic comfort food, sure to win over omnivores and vegans alike. Don’t get me wrong… this is vegan, but it’s no health food. You do get a nice share of spinach in it, but that’s about the healthiest part of this party favorite.
    Continue Reading…

  5. Remember way way back to last week, when the famous face of veganism, TV’s Ellen DeGeneres, mentioned, while interviewing Ellen Pompeo, that she gets eggs from her neighbors’ “happy chickens”? Well, who better to talk about Ellen, her diet, and veganism than Roberto Martin, her personal chef! Whether or not you subscribe to their beliefs, it’s wonderful of him to share his thoughts with us, dontchathink? Big thanks to Chef Martin for obliging our Qs with some As and especially for sharing his recipes for Chick’n and Mole Tamales and Black Beast Cake (with a crust!) from his cookbook, Vegan Cooking For Carnivores!

    SuperVegan: How long have you been vegan and what’s the best change you’ve seen to the state of veganism since then?

    Chef Roberto: Not long, three years. It’s hard to tell because I’m in the middle of it all but it seams that vegan food has exploded in last few years. It is being heavily represented in the best restaurants.

    Were you a chef first or a vegan first?

    Definitely a chef first! I hated cooking vegan food, I made fun of vegans and dreaded a vegetarian guest at the table. I was a successful personal chef for ten years when I was asked cook for Ellen and Portia. I took the job as a challenge to myself and I never dreamed I would start eating this way

    How did you come to be Ellen & Portia’s chef? And do you get to eat the leftovers?

    My agent Jack Lippman (Elizabeth Rose Agency) set up the interview and they hired me on the spot. Ellen, Portia, and I got along from the start. They were unhappy with the food they were eating at the time. They are all about the animals. There were a lot of non-vegan foods that they enjoyed in the past but their love for all living things made it impossible for them to go back. They wanted GOOD FOOD that was incidentally vegan and that became my approach.

    The Vegan Police were all abuzz about Ellen’s comment on her show the other day about getting eggs from her neighbors’ “happy chickens.” I’m hoping that maybe it was just a one lettered mistake and that she meant ‘got’ instead of ‘get’, as in, past tense– especially seeing as they have you! Can you comment on her comment? Do they, in fact eat eggs? And if so, where do you stand on that?
    Continue Reading…

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