by Lindsay on July 2, 2009
For the last two days we’ve been driving through California, making our way to Portland, Oregon. Our travels thus far have been full of beautiful surprises and good vegan eats. Gosh, I hope this good fortune continues! I’d always heard “you must drive the PCH from LA to SF once in your life” and now I know why. The Pacific Coast Highway is absolutely breath-taking! Here are some of the photos — for the rest, check flickr (even catch some photos of Scott & I!!) In 800 miles, it’s been both brutally cold and smothering hot. We’ve driven adjacent to the coast, alongside endless grape vineyards, through acres of produce, acres of dry, barron plains, over and around mountains, through enchanting dark green forests and next to a snow capped mountain (in July!). I think it’s fair to say no other state is quite as diverse as California!
Pismo Beach, CA
Elephant Seals
Near Bixby Bridge
Bixby Bridge
Vegan Pizza @ Croces in Monterey, CA
“Sausage” Biscuit at Herbivore in San Fran, CA
Driving across the Golden Gate Bridge
Lily Bean’s first day at the beach! Muir Beach, CA
Quaid at Muir Beach, CA
Sampling Beer @ the Sierra Nevada Brewery in Chico, CA
Mt. Shasta near Weed, CA
by Lindsay on July 1, 2009
by Lindsay on June 29, 2009
This is the kind of recipe where I wish I had my own cooking show. For starters, I’d give this recipe a longer and swankier name such as “Succulent Tofu Fish Fillet over a bed of crisp Romain lettuce topped off with fresh papaya salsa and tucked into a warm pita bread.” (Are you drooling yet?) I’d also take the time to tell viewers that the heels of bread make for the best bread crumbs. All you have to do is throw them into your food processor and let the motor run until the crumbs are formed. Homemade crumbs are not only cheaper, but they taste better too. They also don’t have salt and other preservatives in them. But alas! This is a blog - not a cooking show - so here’s the recipe!
Ingredients:
12oz package extra firm, super protein tofu (cut into 5 slices)
2 heels (or 1 cup bread crumbs)
1 tbsp kelp
1/2 tsp onion powder
1/2 tsp garlic powder
old bay to taste
few dashes of black pepper
1/2 cup non-dairy milk or an oil spray can
papaya salsa
Directions:
1. Preheat oven 350F.
2. Put slices in food processor and run motor until crumbs appear
3. Add spices and run motor for 1 more minute
4. transfer breading mixture to a shallow bowl.
5. You can bread the tofu one of two ways. You can lightly spray one side of the tofu with your oil spray can and press the breading into one side of the tofu (giving one side a thick, flakey crust) or you can dip the tofu into soymilk and lighly batter the entire filet.
6. Line a baking sheet with parchment paper and bake 25-30 minutes.
7. Meanwhile, make the papaya salsa
by Lindsay on June 26, 2009
Unfortunately, I do not have a contest for you this Friday. There was a shipping mishaps and the goodies to be given away today did not make it to me in time. (It’s a really good giveaway, so keep checkin’ back!).
Anyway, I did want to remind everyone that the world vegan bake sale is going on again this weekend. See what’s going on in your city or town and get ‘yo sweets on! I will definitely be stopping by Bake Me Up LA’s bake sale this weekend.
Poster designed and illustrated by the talented Afsoon, who also organized this particular bake sale, which is part of the Worldwide Vegan Bake Sale. Learn more here.
by Lindsay on June 25, 2009
If you follow me on twitter, you already know all about these donuts (and have the recipe). In case you missed it, here is the story: June 5th was National Doughnut Day. Upon learning this, I promised my twitter friends I’d make a recipe we could enjoy guilt-free (a.k.a whole wheat, fat-free and vegan!). I found this recipe but Scott & Jim (my best friend) were in the mood for something chocolately, so I had to get a little creative.
The guys really liked these doughnuts. I felt they could be a little more chocolately, so I added the optional chips in the ingredients list. On the downside, you do need a doughnut pan to make these darlings, but the pans are fairly inexpensive and in addition to making doughnuts, the pan can also be used to bake bagels as well. (p.s. there are more photos on flickr– including photos of the donuts before they were glazed).
Makes 9 doughnuts
Ingredients:
1 cup fat-free soymilk (or other-non dairy)
1 tsp lemon juice
1-2 tsp vanilla
3 tbsp pure maple syrup
1/4 cup light brown sugar
2 cups whole wheat pastry flour
1/4 cup unsweetened cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup vegan chocolate chips, crushed into small pieces - optional
Ingredients - Icing
1 cup confectioners sugar
1 tbsp pure maple syrup
1 tsp vanilla
1-2 tbsp fat-free soymilk
Directions
1. Preheat 350F
2. In a small bowl, whisk soymilk, lemon juice, maple, sugar & vanilla together until foamy and bubbly.
3. In a large bowl, whisk remaining ingredients together.
4. Pour wet into dry and use a spatula to combine.
5. Spoon into a greased 6-donut pan.
6. Bake 15 minutes.
7. Meanwhile, make icing by whisking all ingredients together.
8. Submerge cooked (but cool) doughnuts into icing and let glaze drip off.
9. Transfer to wire wrack for drying.
