Let me show you this new blog.

Anthony Bourdain hates vegans.


Luckily, vegans know how to handle haters. Hezbollah Tofu is dealing with Mr. Bourdain's misplaced rage by veganizing his recipes. And raising money for charity at the same time.

Check out this cruelty free deliciousness:

Tournedos d'Seitan with Poached Figs


Creme Brulee/Creme Caramel



So go visit, comment, contribute, and for goodness sake, cook you up some excellent vegan cuisine.

B to the R to the U to the N to the C to the H

Spells brunch.

The next Brunch and Bike Ride is April 20th. $5, bike ride at 12:30, brunch at 1:30, proceeds to the The Skirts (you don't know what that is yet, but I'm pretty sure you want to contribute). Menu up soon. The next BBQ and Bike Ride is April 12th at Pam's house, in honor of Pam's birthday. Email me for details, please.

March's bike ride and brunch was lovely, and we raised some bucks for V-Day. RRF's Cinnamon Rolls were so charming that we killed my camera battery taking pictures. Most of these are from Pam. Thanks Pam!

What we eated: Soft and hard tacos with fu scramble, Breakfast Veggie Chorizo (VWAV), fajita veggies, guacamole, pico de gallo, cilantro rice, black beans with mango sauce (thanks Katie!), salsa, and vegan sour cream. Also plantains, chili-lime mashed potatoes (recipe at the end of the post), strawberries, and those excellent cinnamon rolls from Bjorked Off.






The line moves fast, I swear. This is no Splash Mountain.



Steph and Pam, my lovely and sophisticated co-hosts.


Brunchers.





Pam always takes pretty bike pictures, and I never post them because I get too preoccupied with food pictures. But I remembered this time.


That keg has been there since we moved in. I think.









This is March, did you know? And look at this gorgeous weather.
<3 Florida <3


The worthy cause for April 20th.


And finally, the recipe for Chili Lime Mashed Potatoes.

3 lbs red potatoes, scrubbed, eyes removed, cut into 1-2 inch chunks (I leave the skins on, but you don't have to)
1/4 C vegan margarine (I use Earth Balance)
1/4 C unsweetened soymilk
1/2 - 1 C vegan cream cheese (I use Tofutti; adjust amount according to how decadent you like your potatoes)
1 t chili powder (or to taste)
Juice of 1 lime
Salt and fresh pepper to taste

Boil potatoes until tender. Drain, add remaining ingredients, and mix until no large chunks remain.

We are slowly turning into our parents.

I had a dinner party on Wednesday. Here is Pam's photographic record:

Baguette with pesto, tomatoes, and Follow Your Heart Mozzarella. This was then broiled until the cheese was melted and slightly browned. I usually am not a fan of fake cheese, but this one rules.

This is what vegan bruschetta does to people.

Vodka sauce! This is the recipe from Veganomicon, except with 1/2 C Better Than Cream Cheese subbed for the almonds. I love it with the almonds, but I was out.
If you look closely, you can see the mushroom phyllo pies all ready to go into the oven.

Check out my tacky new glasses.

The spread! From top left: Steph's awesome salad (with edible flowers and balsamic vinaigrette), mushroom phyllo pies with herbed bechamel (recipe is here), bruschetta (see above), Erin's herb roasted potatoes (potatoes roasted with Italian herbs and olive oil at 450), Penne Vodka from Veganomicon (with variation, see above), and braised broccoli and green beans with Walnut Sauce from Mediterranean Vegan Kitchen. For dessert there were Raspberry Chocolate Cookie ice cream sandwiches (Veganomicon), but no pictures.

Too much food.

Way too much food.

Just enough wine.

This picture is actually from the next night at Built to Spill, and I added it on accident and now blogger won't let me delete it. Ah well.

New brunch menu, ya'll.

I am pretty excited about this menu, innuendoes aside. Patrick made a flyer for it, lookie:



Fixins for the brunch tacos will probably mean guacamole, pico de gallo, fajita veggies, fu scramble, chorizo (the vegan kind, duh), gobs of cilantro, etc. Email me for details or directions.

And while you're on the internet, check out Patrick's new blog, I Was On A Mountain, where he posts some of his awesome art type stuff.

Whoops.

So, it turns out that March 23rd is Easter Sunday. I have been relying on my mom for important dates my entire life, so it's no surprise I dropped the ball on this one. Anyway, I am not going to New York the week before, so the date for the next brunch is being moved up to March 16th. Same time, same place, benefits V-Day. Email me for details.

Also, here's a picture of one of my new roommates with my favorite orange furry. Since I don't post without pictures.

Yeah, I know a guy.

I have gotten a few emails and comments from folks who loved the brunch flyer and our knitting group emblem. They were both done by my friend Patrick Kiernan, and he is happy to talk to you about your graphic design needs. Email him at prkiernan@gmail.com. Or visit his blog, I Was On A Mountain.

In case you missed them, here are what people have been asking about:

He did this one for our Thursday night knitting group. Eventually they will be made into t-shirts, woot. Read the original post here.


This is his flyer for the last Snell Isle Brunch. Original post is here. (PS, the next brunch is March 23rd. The new flyer with the menu will be up soon).


And because I like photos in every post, here is Patrick with his wife Stephanie, my Sunday morning kitchen accomplice.

Knit night, vegan treasure, PSA.

Recently, my friends and I are sufficiently busy with work, grad school, family, etc, that it is difficult to see one another very often. So we began getting together every Thursday to knit at The Cider House. It is sometimes more about cider and catching up than knitting, but we make up for it with the sheer volume of yarn and needles piled onto the bar.

This Thursday, there were also some excellent vegan birthday spoils. Ashley brought me flowers (green-grown-and-wrapped-in-corn-plastic, no less), and Stephanie brought me all sorts of goodies. The pictures are dark, because I hate having the flash on in a dark public place. It would help me out if you would just think of it as artsy or romantic. Have a look:

She made birthday cake! This is the basic chocolate cupcake recipe from Vegan Cupcakes Take Over The World, with raspberry extract added. It was delicious. Also, precious.


And in case you can't read the title in my incredibly romantic lighting, this is Mediterranean Vegan Kitchen by Donna Klein, which I have been coveting forever.


Ho-made cupcake birthday card!


And the ultimate, zombie MadLibs. I adore zombies.


Steph and Ashley, buzzing on birthday cake.


Me, Ashley, grin.


Erin's husband Matty, a welcome party crasher.


Some knitters. From the left: Pam, me, Erin (our resident expert), Stephanie, Judy.


Oh! And Patrick made us a logo. We have a logo. How awesome is it, anyway?


And before I end this post, a word about wool. If you are going to knit, please consider using cotton, acrylic, bamboo, or any of the other non-animal based yarns. Sheep raised for wool, like most animals raised for industry, are treated like machines and are kept in conditions that would horrify you. Plus, wool is itchy.

Brownies, lemon bars, and holy matrimony.

One of my very favorite people in the whole world, my friend Jenn, is getting married soon. I threw a small bridal shower today, and it was a good excuse to try some dessert recipes from Veganomicon.

First up, Lemon Bars. OmigoodnessIlovelovelovetheselemonbars. What I might like the most about vegan cooking is the resourcefulness. Think using eggs sucks? Still want lemon bars? Use sea vegetables and turmeric. Duh.


Fudgy Wudgy Blueberry Brownies. Blueberry and chocolate are soulmates, but I didn't know that until today.


Also, spanakopita from Vegan with a Vengeance, because Jenn (and I'm pretty sure everyone else, ever) loves her some spanakopita.


Also also, my friend Katie's very simple and addicting punch. Make it for your next punch-type event. Baby shower, knit night, boxing (oh!), whatever.


Mix these in a pitcher, and chill:

1 can frozen strawberry or raspberry lemonade concentrate
1/2 bottle white grape juice (4-5 C)
1/2 bottle ginger ale (1 liter)
Rum to taste (optional, but recommended)

Fourteen years in the making. <3