In November of 2009, I decided to try out this whole vegan thing. It started out as an environmental thing after reading the UN's "Livestock's Long Shadow" report, but quickly I came to appreciate the health, ethical, and philosophical aspects also.
I am currently in the Global Studies program at the New School in NYC. This means I study things like urban homelessness, human trafficking, the impact of climate change on third world countries, and the politics behind it all.
I am intolerant of intolerance.
Have a questions? Ask me.
Sweety Peps. Cashew cheese stuffed peppers. Portobello (Portland, OR)
Hawaiian Seitan with Pineapple Couscous on Flickr.
Oreo Mud Pie
- 24 oreo cookies
- 1/4 cup melted vegan butter
- 1 package of silken tofu
- 2 Tbsp cocoa powder
- 4 Tbsp agave syrup
- 2 Tbsp canned coconut milk
- 1/4 tsp salt
- 2 Tbsp corn starch
- Crush the oreos and mix with the vegan butter. Press against the pie tin.
- Mix the tofu, cocoa powder, agave syrup, coconut milk, corn starch, and salt in the bender.
- Pour the pie filling into the oreo crust and put in the freezer for 2 hours.
About a month or so ago, I tried Australia’s newest vegan cheese for the first time. It is called Notzarella. And unlike other varieties I have tried in the past, it actually tastes good.
The guy that started it lives a couple of blocks away from me and spent a great deal of time working at Loving Hut. He wanted to create something that melted well (especially for pizzas). This stuff rules, and if you can get your hands on it, I highly recommend it.
It is $9.95 for a 500g block. Once opened, it will last about a week in the refrigerator (you can also chop it in half/quarters, freeze it, and take it out as needed). Mine lasted 7 days. That made 5 pizzas and 3 grilled tomato/cheese sandwiches. Shreds like a dream, so it really is perfect for pizza or nachos, and doesn’t liquefy when it melts.
The recent batches are palm oil free too!