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Roadtrip to Napa??? Oh Hells Yes! 
vegansaurus:

Isa is going on tour! Isa is going on tour! Isa is going on tour!
If you are in NYC, Nashville, Chicago, or Napa, you NEED TO GO. Here are the details from the (talented, brilliant, lovely) maniac herself:

I’m going on tour! NYC, Nashville, Chicago and Napa. I’ll be preparing a 4-course dinner on stage at City Winery, while telling the story of each dish. You’ll be eating a 4-course dinner with wine pairings. Part dinner theater, part pyrotechnic arena rock, part Borscht-belt comedy. The menu is “to be announced” but you can bet it will be amazing and since you are about to ask, there will be gluten-free options. And brussel sprouts. And cheesecake. And a few super swanky things. From my early years in Brooklyn just learning how to make my own curries, to my life in Omaha, opening a restaurant and trying to perfect a tofu cheesecake, these recipes will tell the story of my vegan life. How I went from a little girl who loved cats to a woman who has sold a million cookbooks (something like that, who’s counting?) But you’ll also learn about the intriguing properties of coconut oil, the secrets to achieving perfect grill-marks, how to make eggs out of anything and the fastest, easiest way to mince a lot of garlic. And don’t worry, no matter where you are sitting you won’t miss a thing, because there will be video screens showing the action on my cutting board. There are more details at the ticket links below. These are advanced VIP tickets, at a reduced rate, with the best seats, so snag ‘em now with the top secret ticket code “VEGANARY.”Let me know if you have any questions. Thanks, and I can’t wait to feed you!PS There won’t actually be any pyrotechnics, I’m sorry!LINKS:Use ticket code: VEGANARYNYC - February 1st 2015http://www.citywinery.com/newyork/isalive020115.htmlNashville - February 4th 2015http://www.citywinery.com/nashville/isalive020415.htmlChicago - February 6th 2015http://www.citywinery.com/chicago/tickets/isa-live-a-vegan-life-in-four-courses-2-6.htmlNapa - February 8th 2015http://www.citywinery.com/napa/catalog/product/view/id/702999/s/isa-live-a-vegan-life-in-four-courses-a-live-cooking-tour-featuring-vegan-culinary-star-isa-moskowitz-2-8/

Roadtrip to Napa??? Oh Hells Yes! 

vegansaurus:

Isa is going on tour! Isa is going on tour! Isa is going on tour!

If you are in NYC, Nashville, Chicago, or Napa, you NEED TO GO. Here are the details from the (talented, brilliant, lovely) maniac herself:

I’m going on tour! NYC, Nashville, Chicago and Napa. I’ll be preparing a 4-course dinner on stage at City Winery, while telling the story of each dish. You’ll be eating a 4-course dinner with wine pairings. Part dinner theater, part pyrotechnic arena rock, part Borscht-belt comedy. The menu is “to be announced” but you can bet it will be amazing and since you are about to ask, there will be gluten-free options. And brussel sprouts. And cheesecake. And a few super swanky things. 

From my early years in Brooklyn just learning how to make my own curries, to my life in Omaha, opening a restaurant and trying to perfect a tofu cheesecake, these recipes will tell the story of my vegan life. How I went from a little girl who loved cats to a woman who has sold a million cookbooks (something like that, who’s counting?) But you’ll also learn about the intriguing properties of coconut oil, the secrets to achieving perfect grill-marks, how to make eggs out of anything and the fastest, easiest way to mince a lot of garlic. And don’t worry, no matter where you are sitting you won’t miss a thing, because there will be video screens showing the action on my cutting board. 

There are more details at the ticket links below. These are advanced VIP tickets, at a reduced rate, with the best seats, so snag ‘em now with the top secret ticket code “VEGANARY.”

Let me know if you have any questions. Thanks, and I can’t wait to feed you!

PS There won’t actually be any pyrotechnics, I’m sorry!

LINKS:
Use ticket code: VEGANARY

NYC - February 1st 2015
http://www.citywinery.com/newyork/isalive020115.html

Nashville - February 4th 2015
http://www.citywinery.com/nashville/isalive020415.html

Chicago - February 6th 2015
http://www.citywinery.com/chicago/tickets/isa-live-a-vegan-life-in-four-courses-2-6.html

Napa - February 8th 2015
http://www.citywinery.com/napa/catalog/product/view/id/702999/s/isa-live-a-vegan-life-in-four-courses-a-live-cooking-tour-featuring-vegan-culinary-star-isa-moskowitz-2-8/

Vegan Tacos: Authentic & Inspired Recipes for Mexico’s Favorite Street Food 

Hey, hey! Happy Taco Tuesday! There’s a brand new vegan cookbook hitting the shelves TODAY, & I am thrilled to be a part of the blog tour to promote the launch of “Vegan Tacos: Authentic & Inspired Recipes for Mexico’s Favorite Street Food.” I mean…a whole entire book dedicated to one of the world’s most beloved handheld foods? You betcha! “Vegan Tacos” was named one of VegNews Magazine’s “Most Anticipated Cookbooks of 2014,” & author Jason Wyrick was recently named one of One Green Planet’s “5 Up & Coming Vegan Chefs Whose Names You Should Know.” Needless to say, you’re definitely going to want this in your collection, as it’s AWESOME. Plus, tacos! Just sayin’.

As part of the blog tour, I am sharing a book review & recipe for my all time favorite ~ "Guacamole Tacos" ~ over on Vegenista’s Kitchen. So head on over, check it out, then pick up your copy of "Vegan Tacos"& get ready to take “Taco Tuesday” to a whole new level. Then fire up your grill, blend up some margaritas, get your hands on some masa harina, mash some avocados, & make some tantalizing tacos! And be sure to keep your eyes on the blog-o-sphere as a whole group of bloggers have joined the “Vegan Tacos” blog tour. Look out for more recipe shares, interviews, giveaways & more! 

OLÉ!

Miyoko’s Kitchen Sneak Peek!
Exclusive sneak peek into Miyoko’s Kitchen via VegNews. Ah man, would’ve loved to be on that tour! I am so excited for the opening of Miyoko’s Kitchen. Her artisan vegan cheese recipes are really outstanding, but definitely take some effort. How great to just be able to stroll in & buy a delicious vegan cheese? Woot! 

vegnews:
Ever wonder what goes into building a state-of-the-art vegan cheese company? So have we! Yesterday, we took a private tour of the soon-to-open Miyoko’s Kitchen in Fairfax, CA, where artisan vegan cheese will be made and shipped around the world. Check out the exclusive photo tour here!

Miyoko’s Kitchen Sneak Peek!

Exclusive sneak peek into Miyoko’s Kitchen via VegNews. Ah man, would’ve loved to be on that tour! I am so excited for the opening of Miyoko’s Kitchen. Her artisan vegan cheese recipes are really outstanding, but definitely take some effort. How great to just be able to stroll in & buy a delicious vegan cheese? Woot! 

vegnews:

Ever wonder what goes into building a state-of-the-art vegan cheese company? So have we! Yesterday, we took a private tour of the soon-to-open Miyoko’s Kitchen in Fairfax, CA, where artisan vegan cheese will be made and shipped around the world. Check out the exclusive photo tour here!

(via petitvour)

Native Pals Supports Farm Sanctuary & More!

Hi Compassionate Friends! Have you heard? Native Foods recently launched a partnership "Native Pals," a “new giveback program” where they bring all of their restaurants together to work for great causes. Native has partnered with three amazing national organizations: Farm Sanctuary, Surfrider & Mercy for Animals. Starting (today!) Monday July 28th, all Native Foods locations will begin monthly “give backs” to one of these three groups & offer a free special dessert with purchase of entrée, side & drink.

Today’s benefit honors Farm Sanctuary.The mystery dessert is a very special “Bruno’s Blueberry Crumble.” Bruno (pictured above) is one of Native Foods adopted cows!

So, be sure to visit your local Native today, eat some yummy vegan food & support the wonderful efforts of Farm Sanctuary! You can read more about the "Native Pals Partnership" here. Now go get your charity grub on!

Miyoko to Launch Vegan Cheese Company!
Did you guys hear this miraculous news?? Miyoko Schinner, queen of the vegan cheese & author of "Artisan Vegan Cheese" is launching a cheese company, & eventually opening a vegan cheese shop. Whoop! Whoop!
I’ve got the book, but let’s face it…I don’t wanna spend all that time trying make it, I just want it to magically appear so I can eat it! Soon it will be possible! Eeeeeeeeee!
vegansaurus:

MOTHEREFFING HIGH ALERT, Y’ALL:
MIYOKO SCHINNER IS STARTING A VEGAN CHEESE COMPANY. This is huge news because her vegan cheese is litereally the best vegan cheese in all the land. THE. GD. BEST. 
From her Facebook page:

Vegan cheese! I’ve kept it fairly quiet about my cheese company, & I’m not quite ready to blast all the details to the world, but here’s the initial scoop: Construction is well under way at our facility in Fairfax, California, & the package design is just about to start! I can’t announce yet what the brand name will be, but will do so soon enough. We will have a range of 5 to 10 cheeses available both online & in stores, & will eventually have our own retail store. For more news or to get updates, sign up at http://miyokoskitchen.com/wordpress2/

YES!!!!! I repeat: YES!!!! True story: I went to a holiday party that she catered & ate an entire brie wheel. And half of another entire brie wheel. Then I drank a carafe of fondue & fell asleep on a chunk of cheddar. It was digusting/the best night of my life. 
SO EXCITED.

Miyoko to Launch Vegan Cheese Company!

Did you guys hear this miraculous news?? Miyoko Schinner, queen of the vegan cheese & author of "Artisan Vegan Cheese" is launching a cheese company, & eventually opening a vegan cheese shop. Whoop! Whoop!

I’ve got the book, but let’s face it…I don’t wanna spend all that time trying make it, I just want it to magically appear so I can eat it! Soon it will be possible! Eeeeeeeeee!

vegansaurus:

MOTHEREFFING HIGH ALERT, Y’ALL:

MIYOKO SCHINNER IS STARTING A VEGAN CHEESE COMPANY. This is huge news because her vegan cheese is litereally the best vegan cheese in all the land. THE. GD. BEST. 

From her Facebook page:

Vegan cheese! I’ve kept it fairly quiet about my cheese company, & I’m not quite ready to blast all the details to the world, but here’s the initial scoop: Construction is well under way at our facility in Fairfax, California, & the package design is just about to start! I can’t announce yet what the brand name will be, but will do so soon enough. We will have a range of 5 to 10 cheeses available both online & in stores, & will eventually have our own retail store. For more news or to get updates, sign up at http://miyokoskitchen.com/wordpress2/

YES!!!!! I repeat: YES!!!! True story: I went to a holiday party that she catered & ate an entire brie wheel. And half of another entire brie wheel. Then I drank a carafe of fondue & fell asleep on a chunk of cheddar. It was digusting/the best night of my life. 

SO EXCITED.

Hipster Food’s Easy Almond Milk
We’re all about the homemade almond milk around here! While store bought nut milks are better than cow’s milk, they can still be loaded with a lot of junk - added sugars, preservatives & carrageenan. Think making nut milk is a hassle? Think again! While it is a process, with some advanced planning - soaking, blending, draining, straining - once you get the hang of it, it’s a breeze. It took me a long time to ditch the carton in favor of the DIY, but once I did, I’ve never gone back. As long as you subscribe to Isa’s “Always Be Soakin” mantra, you’re always good to go!
Don’t have time to hassle with soaking? This "Homemade Hemp Milk" from The Chalkboard is even easier! Up for the almond milk challenge? My pals at Hipster Food got ya covered with their guide for "Easy Almond Milk." Check it out! 
hipsterfood:

Easy Almond Milk
We just realized that one of our kitchen staples, homemade almond milk, wasn’t fully posted on our blog. Technically we had a post, THREE years ago (!) but it wasn’t extremely comprehensive. Here’s how to make some almond milk for yourself!
Obviously you can buy it, but I like making my own when I need a LOT or if I’m out of it, which is often because it usually comes in such small containers. Also, you save a lot on packaging & shipping by making it yourself.
What you’ll need:
~ almonds, about .5-1.5 
~ water!
~a blender
~ a mesh bag 
~ a funnel
~a large bowl, preferably with a spout
~bottles/jars with tops for storage (we use old pasta sauce jars, very useful things)
How to make it:
1. Pour the almonds into the large bowl, then     cover with water. Leave them to soak for a couple   of hours, ideally 8 hours if you have a less powerful blender. The longer you soak them, the creamier your outcome. I usually go with 1.5 cups almonds, which makes enough milk for a week’s worth in our house and fits nicely in our blender. I don’t think it needs to be exact, just check the consistency as you go to make it how you want/need it.
2. Drain the water and rinse the almonds. Pour them into a blender with enough water to cover, then about a cup or two more. Blend on high for a few minutes, or until the almonds are completely pulverized and it’s creamy and smooth.
3. In your large bowl, place the mesh bag in it, folding it over the sides of the bowl so that you don’t make a mess. Pour the milk into the bag, lift the sides of it and squeeze the liquid out into the bowl. Do this until all that’s left in the bag is dried almond pulp.*
4. Pour the strained liquid into your storage jars, using a funnel if necessary. Repeat the straining until everything in your blender is gone.
5. Pour 1/4 tsp vanilla and a dash of cinnamon into each jar, then stir to combine. If you’d like sweetened milk, add in 1 tbsp maple syrup or other liquid sweetener and give it a shake. (I like to add these after straining so you get the full flavor.)
*If you’re interested in not wasting a bit of this process, save the almond pulp! You can either use it again to make more milk (great for baking) or use it in baked goods such as pie crusts, crackers, or in batters. Just store it in a sealed container in the fridge for up to two weeks. (I haven’t tried storing it longer than that, though I’m sure you could.)
This milk lasts about 5-7 days in the fridge - use it in cereal, baking, curries, hot chai, or to make creamy smoothies! I’ll be using it tomorrow for my birthday cake, which might grace the blog ;)
If you’re looking for more non-dairy milk recipes, we have a REALLY comprehensive guide in the Spring 2013 issue of Chickpea Mag - there are recipes to make use of the almond pulp, how to make make milk out of pretty much any nut/seed/grain, best techniques, and best add-ins for each type. Check it out here in print or digitally.
Enjoy! :)

Hipster Food’s Easy Almond Milk

We’re all about the homemade almond milk around here! While store bought nut milks are better than cow’s milk, they can still be loaded with a lot of junk - added sugars, preservatives & carrageenan. Think making nut milk is a hassle? Think again! While it is a process, with some advanced planning - soaking, blending, draining, straining - once you get the hang of it, it’s a breeze. It took me a long time to ditch the carton in favor of the DIY, but once I did, I’ve never gone back. As long as you subscribe to Isa’s “Always Be Soakin” mantra, you’re always good to go!

Don’t have time to hassle with soaking? This "Homemade Hemp Milk" from The Chalkboard is even easier! Up for the almond milk challenge? My pals at Hipster Food got ya covered with their guide for "Easy Almond Milk." Check it out! 

hipsterfood:

Easy Almond Milk

We just realized that one of our kitchen staples, homemade almond milk, wasn’t fully posted on our blog. Technically we had a post, THREE years ago (!) but it wasn’t extremely comprehensive. Here’s how to make some almond milk for yourself!

Obviously you can buy it, but I like making my own when I need a LOT or if I’m out of it, which is often because it usually comes in such small containers. Also, you save a lot on packaging & shipping by making it yourself.

What you’ll need:

  • ~ almonds, about .5-1.5 
  • ~ water!
  • ~a blender
  • ~ a mesh bag 
  • ~ a funnel
  • ~a large bowl, preferably with a spout
  • ~bottles/jars with tops for storage (we use old pasta sauce jars, very useful things)

How to make it:

  1. 1. Pour the almonds into the large bowl, then     cover with water. Leave them to soak for a couple   of hours, ideally 8 hours if you have a less powerful blender. The longer you soak them, the creamier your outcome. I usually go with 1.5 cups almonds, which makes enough milk for a week’s worth in our house and fits nicely in our blender. I don’t think it needs to be exact, just check the consistency as you go to make it how you want/need it.
  2. 2. Drain the water and rinse the almonds. Pour them into a blender with enough water to cover, then about a cup or two more. Blend on high for a few minutes, or until the almonds are completely pulverized and it’s creamy and smooth.
  3. 3. In your large bowl, place the mesh bag in it, folding it over the sides of the bowl so that you don’t make a mess. Pour the milk into the bag, lift the sides of it and squeeze the liquid out into the bowl. Do this until all that’s left in the bag is dried almond pulp.*
  4. 4. Pour the strained liquid into your storage jars, using a funnel if necessary. Repeat the straining until everything in your blender is gone.
  5. 5. Pour 1/4 tsp vanilla and a dash of cinnamon into each jar, then stir to combine. If you’d like sweetened milk, add in 1 tbsp maple syrup or other liquid sweetener and give it a shake. (I like to add these after straining so you get the full flavor.)

*If you’re interested in not wasting a bit of this process, save the almond pulp! You can either use it again to make more milk (great for baking) or use it in baked goods such as pie crusts, crackers, or in batters. Just store it in a sealed container in the fridge for up to two weeks. (I haven’t tried storing it longer than that, though I’m sure you could.)

This milk lasts about 5-7 days in the fridge - use it in cereal, baking, curries, hot chai, or to make creamy smoothies! I’ll be using it tomorrow for my birthday cake, which might grace the blog ;)

If you’re looking for more non-dairy milk recipes, we have a REALLY comprehensive guide in the Spring 2013 issue of Chickpea Mag - there are recipes to make use of the almond pulp, how to make make milk out of pretty much any nut/seed/grain, best techniques, and best add-ins for each type. Check it out here in print or digitally.

Enjoy! :)

Help Kickstart Vegan Macarons!

It’s no secret around here that I am a francophile! Traditional “French” style macarons are one of my all time favorite indulgences. I had authentic French macarons for the first time at Laduree in Paris, & have been slightly obsessed ever since, only 1. they’re not vegan, & 2. I’m not in Paris. So obviously haven’t been able to indulge in these sweet treats, & that is probably a good thing! But then I heard about "Feel Good Desserts" a Los Angeles based bakery that makes…wait for it…French Macarons that are vegan & made with organic ingredients. Hello!!!! And now they’ve created a kickstarter campaign to help grow their bakery, so their treats can reach a further audience! Vegan French Macarons? Oui, Oui! Sign me up! 

Here are all the details: 

We’re asking for funding to help fully equip our bakery for Organic, GMO Free, & Gluten Free certification. Right now we only lease the fully vegan bakery part-time & share it with the maker of a non-organic product. Taking over the full lease will let us bake our Macarons & other products, such as raw brownies & raw cakes, as certified. Such certification will put you, our customers, at ease, & ensure the highest level of quality & ingredients are made for your taste buds.

In addition, our ovens are working 24/7 & can’t support any more baking. This funding will help us buy a larger oven, mixers, & other equipment that enable us to distribute our goods nationwide.

Delicate French macarons are not to be confused with American macaroons. A macaron is a specialty pastry comprised of a crunchy, yet delicate outer shell with a soft almond meringue inside. Each macaron is filled with a decadent cream or a delicious chocolate ganache. American macaroons can be prepared in 10 minutes, but it actually takes five hours to make French macarons! 

These elegant sandwich cookies are beloved by the French, especially in Paris. The bite-sized treats have become trendy there. They pop up at brunches, bridal showers, & wedding dessert tables. And they make a delightful morning treat with a cup of tea.

The ingredients we use include almond flour, organic unrefined cane sugar, vanilla, organic coconut spread, tapioca starch, & organic maple syrup.

The natural colors & flavors are always organic & based on fruit, vegetables, or edible flowers. The cookies come in raspberry, blueberry, banana, green tea, chocolate, coffee, hazelnut, & vanilla flavors.

The French have perfected a quality of life that allows them the luxury of slowing down long enough to do things right. They know the art of perfecting a craft & using high quality ingredients. We’ve done our best to capture that French spirit in our delicacies so we can share it with everyone and offer little luxuries that make people smile.

In Southern California you can find our animal cruelty-free goods at Lassens, Mothers Markets, Follow Your Heart, Viva La Vegan, Erewhon, Full O Life, PC Greens Malibu, Rainbow Acres, & other stores. Once we launch nationwide others, including you, will be able to find our treats at your local health food store!

The funding would cover half the entire project’s cost. Our soft goal is $30,000 and our ideal goal is $55,000. This is the exact Kickstart we need, & we’d be very grateful for it. =)

So please, if you can, lend a bit of support to this awesome vegan company! They’ve got some super cool rewards waiting for you, too! Visit their kickstarter page for all the info! C’est Magnifique!