Goodbye LiveJournal!


It's been over 3 years I think, but the time has come for the PPK journal to move on to WordPress. I'm sure you understand the reasons, I don't need to spell it out for you. I'm going to keep my LJ up and do one of those feed things, but comments will be disabled here and all the fun will be happening at my new WordPress blog. Update your bookmarks and rss feeds and all that jazz because I'm sure you don't want to miss a goddam thing I say.

Thanks to everyone who I've met here and became real and virtual friends with! I leave you with a telling fortune.

Other people's vegan cookbooks (OPVC)


Herbivore is publishing two cookbooks that I'm really excited about by two talented cooks that I really like. First up is Yellow Rose Recipes by Joanna Vaught, who I've had the pleasure to meet a couple of times in Portland as well as spend years with on the internet. She does yummy American cuisine, with (what I think of as) a Southwestern flair. Maybe I just think that because she's from Texas.


She has some recipes on her site up so go test them out!

Next up is Lauren Ulm (lolo to you)  of veganyumyum, who always astounds the entire internet with her I-wish-I-could-reach-into-the-computer-and-grab-that photography and tutorials. I'm actually going to write the foreword for that baby whether or not she wants me to.



So this is turning out to be quite a year for vegan cooking. Let the turncoats like Mollie Katzen and Peter Berley dismiss vegetarianism and promote their fictitious happy meat and animals that want to die for us. We don't need 'em.

PS We actually do need them. We need everyone. But they've been especially annoying in the press lately.

Veganomicon sample recipes and stuff

Thanks for all the well wishes. I feel a bit better, and my mom said just to rest and not leave the house today. So I was able to update the website a bit and put up a page for Veganomicon that includes a few recipes you can sample. And because everyone was so sweet even after I called you a cheapskate, I put up the Chickpea Noodle Soup recipe, too.

Please ignore the stupid Emeril ads for chicken stock that google ads keeps filtering in. I am getting rid of those this week because they obviously don't understand veganism. Instead support the Wildwood ads, they are vegan owned and operated and their soygurt clobbers.

Gluten Free Buckwheat Pancakes

Buckwheat has a wonderful sweet, earth flavor and aroma that makes everything smell so home-y. And it's completely gluten free, which is confusing, since the word "wheat" is in its title. I'd been toying around with a gluten free pancake recipe for awhile and nothing really sang to me, but this morning I struck gold with these babies. They're hearty pancakes for sure, but they're also light and fluffy. I think the main difference in texture between these and white flour pancakes is that they're a bit grainier and less flexible. But who cares if they're less flexible because you're not gonna' bend them, you're gonna' eat them.

The recipe has quite a few ingredients that you probably don't have laying around the house unless you're a compulsive grocery shopper (like me) or follow a gluten free diet, so if you like, you can replace the quinoa and corn flour with whole wheat pastry flour (or regular flour) and leave out the tapioca flour and flax seeds. You may need to thin the batter with a bit of water in that case. The recipe is below.




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Happy pot pie season!



This is my favorite way to construct the edges of a pie crust. It's easy, you don't have to trim anything and it looks rustic yet professional. Alls you do is press the crusts together, roll the edges inward, then take a knife and firmly score the roll at an angle, all around. Try it. It's better looking than pressing with a fork and easier to pull off than pinching.

This particular pot pie has homemade seitan plus the usual suspects; peas, carrots, shallots. I used the seitan simmering broth to make the gravy, so nothing was wasted. Except for, like, my entire afternoon.

BBG Chile Fest, Sunday Sept. 30th

Terry and I will be doing a food demo at the Brooklyn Botanic Garden Chile Fiesta on Sunday Sept 30th. We'll be doing Jewish-Latin Fusion; yuca latkes with chocolate chile mole and apple salsa. Plus, we'll have mexican hot chocolate mini cupcakes to share. We're on from 4:30 to 5:15. Every year I've been there there's been a vegan chile and barn dancing under a tent. Sold?



Image stolen from hoveringdog

The Veganomicon Unveiling



2 years in the making, Veganomicon has finally gone to print! It's all incredibly surreal, and probably will stay that way until I have the actual book in my hands. It almost did swallow our souls, so it is aptly named.

Some fun facts:
1) It is hardcover and although you can't tell from the photo, the cover has a shiny/matte texture that will look very fancy shmancy.

2) There are 32 color photos inside, some of which you can see here.

3) There are around 250 recipes, plus lots of variations on recipes. There is also a whole section on basics; roasting, grilling, sauteeing, steaming. These aren't exactly recipes, more like guidelines.

4) The Chickpea Cutlets will rock your socks.


5) It's currently available for pre-order on Amazon and Powells and it will be shipped in November.

6) There are user-friendly icons, so that with the flick of an eyeball muscle you'll be able to determine if a recipe is 45 minutes or under, gluten-free, soy-free, supermarket friendly and/or low-fat.

We hope it lives up to its name as the "ultimate" vegan cookbook! We really tried to give you some new and exciting things to cook, without using too many esoteric ingredients. And along with our dedicated team of testers we tested our collective butts off. We hope that you all have as much fun reading it and cooking from it as we did writing it, only minus all the pain, suffering and third degree burns that we endured.