Panda4723

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helloryanholmes:

ecofrat:

uh oh

Holy yes

helloryanholmes:

ecofrat:

uh oh

Holy yes

(Source: Laughing Squid)

Apr 6
artmusicvegan:

Chef and food justice activist Bryant Terry's latest cookbook 'Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed' is scheduled for release on April 8, 2014. In this groundbreaking cookbook Terry draws from African, Caribbean, and Southern food to create over 100 enticing vegan dishes. You can pre-order 'Afro-Vegan' via Amazon, iBooks, Google Books, IndieBound and Barnes & Noble.
The national book launch party will take place in Oakland, CA at Impact Hub on April 9, 2014, but you can also check Terry as he tours throughout the US (and a few venues in the Caribbean) in support of the new book.
"Rising star chef and food justice activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African American cooking. In this landmark cookbook, he remixes foods of the African diaspora to create exciting and approachable recipes such as Jamaican Patties Stuffed with Maque Choux, Berebere-Spiced Black-Eyed Pea Sliders, Crispy Teff-Grit Cakes with Eggplant, Tomatoes, and Peanuts, and Groundnut Stew with Winter Vegetables and Cornmeal Dumplings. He also explores key African ingredients that are popular in Caribbean and Southern dishes—like okra—tracing their history and giving them cultural context. Afro-Vegan will delight Bryant Terry fans; vegetarians and vegans looking for exciting new recipes; cooks interested in African, Afro-Caribbean, and Southern cuisine; and health- and eco-conscious eaters."

artmusicvegan:

Chef and food justice activist Bryant Terry's latest cookbook 'Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed' is scheduled for release on April 8, 2014. In this groundbreaking cookbook Terry draws from African, Caribbean, and Southern food to create over 100 enticing vegan dishes. You can pre-order 'Afro-Vegan' via AmazoniBooksGoogle Books, IndieBound and Barnes & Noble.

The national book launch party will take place in Oakland, CA at Impact Hub on April 9, 2014, but you can also check Terry as he tours throughout the US (and a few venues in the Caribbean) in support of the new book.

"Rising star chef and food justice activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African American cooking. In this landmark cookbook, he remixes foods of the African diaspora to create exciting and approachable recipes such as Jamaican Patties Stuffed with Maque Choux, Berebere-Spiced Black-Eyed Pea Sliders, Crispy Teff-Grit Cakes with Eggplant, Tomatoes, and Peanuts, and Groundnut Stew with Winter Vegetables and Cornmeal Dumplings. He also explores key African ingredients that are popular in Caribbean and Southern dishes—like okra—tracing their history and giving them cultural context. Afro-Vegan will delight Bryant Terry fans; vegetarians and vegans looking for exciting new recipes; cooks interested in African, Afro-Caribbean, and Southern cuisine; and health- and eco-conscious eaters."

Apr 4
drjayweber:

A Constant Question

drjayweber:

A Constant Question

7 Foods to Buy When You’re Broke

theinterruptor:

livelovevegansteph:

Article here

Brown Rice

Beans

Potatoes

Green Vegetables

Frozen Vegetables

Peanut butter

Protein bars

Hey, whowuddathunk that the cheapest foods are all plant-based? *big vegan grin*

*carnist voice* But veganism is CLASSIST! 

(Source: vegan-nature)

vegan-yums:

Homemade falafel with tahini sauce / recipe

(for the sauce replace yogurt with vegan yogurt, or just use another dressing or hummus.)

(Source: murtazi)

poverovegano:

SEITAN DER COLOSSEO

Giorni fa dei nostri amici di Roma ci hanno sfidati dicendo che sarebbero venuti a Firenze solo “se ce metti ar piatto gli straccetti de mamma!” Allora abbiamo provato a dare un’altra forma al seitan in fase di cottura per avere una diversa consistenza nel risultato.

INGREDIENTI per 4 persone (circa 400gr di seitan)

1 kg di farina
acqua q.b.
Salsa di soia o brodo vegetale o sale

La ricetta e’ sempre quella base della preparazione del seitan.

Stendere il seitan ancora da cuocere sopra un panno o un foglio di carta alluminio piu’ uniformemente possibile.

Arrotolare il seitan insieme al panno o alla  carta alluminio e chiudere ai lati. Il rotolo e’ pronto per essere immerso in acqua a bollire.

Una volta terminata la cottura, svolgere il rotolo di seitan sopra un tagliere, quindi tagliarlo in modo irregolare per formare gli straccetti.

Saltare gli straccetti in una padella con un po’ d’olio e salsa di soia.

Aggiungere verdure a piacere tagliate molto sottili (noi li abbiamo serviti con patate, cipolla e rosmarino).

____________________________________________________________

COLISEUM SEITAN

A few days ago our friends in Rome challenged us saying that they would come to Florence only if we cooked the “straccetti” like only their mama can do!  So we tried to give another shape to seitan during cooking to have a different consistency in the result.

INGREDIENTS for 4 people (about 400g seitan)

1 kg of flour
water q.b.
Soy sauce or vegetable broth or salt

The recipe is the same as the basic preparation of seitan.

Spread the seitan yet to be cooked over a cloth or a sheet of aluminum foil, more evenly as possible.

Roll the seitan with the cloth or aluminum foil and close to the sides. The roll is ready to be immersed in water to boil.

Once finished cooking , open the roll of seitan on a cutting board, then cut it into irregular strips.

Skip the strips in a pan with a little oil and soy sauce.

Add finely sliced vegetables to taste (we served them with potatoes, onion and rosemary) .