Brussels are back!
We like brussels sprouts so much that we put 'em on a t-shirt. Needless to say, we're thrilled to have roasted brussels back in the potluck rotation. I trimmed these beauties myself from three-foot stalks (which protruded so far out the top of my shoulder bag at the farmers' market that I inadvertantly bludgeoned a few unsuspecting passersby upon turning quickly to admire a bushel of honey crisp apples). These stout sprouts are featured here with Moles's seitan cutlets and zucchini bread, Noodles's chick-pea gravy and mashed taters, and a delectable spicy papaya salad.
Tell Papa to "Hold the cheese!" and then pile it up yo' bad self.
Good ol' Papa John's often offers a carry-out special that can score you a large one-topping pizza for just $5.99 (or thereabouts, depending on the city). We've had great luck getting the Easttown franchise to substitute extra sauce for the cheese on a large mushroom pizza, and then we bring it home and doctor it up with onion, garlic, peppers, tomatoes, and some sliced Tofurky Beerbrats (or whatever else is on-hand).
Here's our method: (1) make the call or order online; (2) pre-heat the oven to warm; (3) chop veggies and fako-sausage; (4) make the pick-up; (5) put the pizza in the warmed oven; (6) sautee Tofurkey sausage slices in olive oil and set aside; (7) sautee veggies and spices together in olive oil (onions first with oregano and rosemary, then peppers, then garlic, then tomatoes, then throw the Tofurky back in for a warm-up); (8) pile on your homemade toppings and kick it into hog-it-all mode for the ultimate impromptu pizza fix.Comments (3)
Once a bashful mutt on the street, now Charlie barks with vim and vigor at anything he sees (especially when he wants to wrestle with his brother Gus). Oral surgery, good food and a clean, loving home later, Charlie is as good as new. Many thanks to those who rescued and restored him to good health.Comments (2)
Print and Assemble Your Very Own!
As you may already know, G-RAD is embroiled in a hotly contested competition to earn the coveted title of ULTIMATE BLOGGER. We ExtraVEGANzers should take great pride in the fact that TEAM G-RAD decided to highlight our cause (and our blog) in their response to a challenge to post on a topic about which G-RADDERS are passionate. Check out the amazing website that TEAM G-RAD managed to throw up in just two days time. Notice that you can even print out your own guide to becoming and staying vegan in Grand Rapids. AWESOME!
The San Francisco Chronicle serves up seitan, tempeh, and tofu.
Thanks to vegographer for the tip on this recent gem from the San Francisco Chronicle featuring an introductory discussion of and some good recipe ideas for our favorite meat substitutes. While the article itself is entertaining and informative, you won't want to miss the predictable (yet hilarious) comments section where you'll find powerhouses like "whozzat" and "BigFatMoore" interjecting penetrating commentary such as "Mmmm. Pork Ribs" and "Who in the @%$# would want to eat that vegetarian crap?". Say what you will, "who" and "Moore". We still love you, even though your multiple quadruple bypass surgeries are costing us untold billions. "Mmmm. Tempeh."
The Vegan's Dilemma
I have a love/hate relationship with the work of Michael Pollan. On the one hand, it's not such a bad thing to have a high profile Berkeley journalist railing against the evils of industrial livestock production in popular books and articles. On the other hand, his rhapsodizations of the utopic splendor of "humanely raised meat" and his nostalgic "hunting-is-communing-with-nature" poppycock are irritating at best. While the mainstream media has for the most part lavished uncritical adulation on Pollan, it's nice to see a razor sharp critical edge in this review of Pollan's The Omnivore's Dilemma by B.R. Myers in The Atlantic Monthly.
To say the least, Myers takes off the gloves: "A record of the gourmet's ongoing failure to think in moral terms, The Omnivore's Dilemma helps one to understand why no reformer ever gave a damn about fine dining -- or the family dinner table either. When Jesus vowed to turn children against their parents, he knew he'd be ruining an untold number of perfectly good meals." Preach it, Brother Myers!Comments (1)
Roasty Smokey Saffron Chowder
This chowder blew my mind- the combination of roasted potato and garlic, crispy tofu, tempeh bacon, corn, celery, parsley, and a creamy saffron white wine broth was enough to propel this post from the smorgasbord into the main section. But wait there's more...
Onion Pepper Chedda Biscuits
These babies took my breath away, really i'm speechless. So, what happens when you put it all together with a nice chardonnay on a beautiful late summer evening?
Heaven on earth. Look for these original recipies to be included in the extraVEGANza! cookbook, authored by Noodles and Moles, to be released in 2008.
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