Interview with Kiki Adami, Veganizer

  Subscribe on iTunes, Stitcher, or Podbean Kiki Adami Talks about her experience as a 12-year-old vegetarian, discovering veganism in college, and turning a meat eater’s paradise into a vegan restaurant, and becoming the veganizer. If you own a restaurant or want a want a restaurant veganized contactKiki Adami at the Veganizer. Kiki’s Favorite Things: Books: The Paleo Diet for Athletes: The Ancient Nutritional Formula for Peak Athletic Performance Siddhartha How... Read More

NYC Winter Village, 2015 edition

We spent the November 7th and 8th weekend in New York City, where we got to go to a few different places — this is one of a few posts about this trip, so keep an eye out for them. Every year, Bryant Park organizes what they call their “Winter Village“, a collection of merchant stands of all kinds, plus a big ice skating rink. At least since last year, as it turns out, the organizer of the event is vegan, and so… the whole thing is amazingly vegan-friendly,... Read More

Flavor Compatibility

Guest Post by Karen Page flavor:  the distinctive taste of a food or drink compatibility:  a state in which two things are able to exist or occur together without problems or conflict An essential aspect of great cooking is harnessing compatible flavors — which involves knowing which herbs, spices, and other flavorings best accentuate particular ingredients. A process of trial and error over centuries resulted in classic cuisines and dishes, some of which feature timeless... Read More

Storing Tomatoes for the Winter

I know the timing of this post isn’t the best, but, hopefully, it will give you some food for thought for next year and what to do with all those delicious tomatoes. Look at all these lovely tomato varieties I got this year from our market share, produced by one of our many local, organic-on-a-handshake, CSA farms—Barefoot Gardens. This is the advantage of buying from a small farm that produces quality and heirloom variety produce. I can’t remember what any of the... Read More

Product Review: Veestro–Nature’s Cuisine

When I think about frozen foods, I think of things like peas or Tofurky pizza that I pick up occasionally at the food store. I was so excited when Monica from Veestro contacted me about sampling their goods. Veestro products are a healthy alternative to your frozen food section, and really convenient because they deliver right to your doorstep! Most people I know are conscious of their food choices, or trying hard to think more about them on a daily basis. With Veestro products,... Read More

To Vegan Meat or Not Vegan Meat? That is the question.

Oh, the conundrum. Not really. It’s really a no-brainer, literally —no animal brains were consumed during this post. I decided to write about this because we love to eat and we post a lot of food reviews, most of them including some product or dish with a vegan meat or dairy analog. Occasionally people will ask us why we eat vegan versions of typically animal-derived foods. We’ve even had a non-veg friend who was appalled when we once tweeted that we were eating vegan calamari... Read More

The Dreaded Office Holiday Party

Every year I dread our holiday office parties, since I am the only vegan. Our CEO loves to eat steak, so we are forced to always pick a restaurant that serves it. Last year we went to a local hotel and my vegan entrée was pasta with tomatoes on top. There were no appetizers for me to eat because they all had meat or dairy in them. My dessert was excellent—it was five different sorbets. This year’s office holiday party was way better. It was held at the same hotel and I got... Read More

Is that wine vegan?

You would think that wine would be vegan. I mean, it is only fermented grapes right? Unfortunately, this is not the case; wines can contain blood and marrow, casein, shells, egg white albumin, fish oil, gelatin, or isinglass and they do not need to be put the ingredients on the label. These ingredients are used to remove protein, yeast cloudiness, flavors, coloring, and particles that cloud the wine making it visually unappealing. This process is called fining and is used to give... Read More

Sticky Fingers Taking Orders for the Holidays

If you are ever in Washington, DC you need to stop in Sticky Fingers Bakery. They are now taking holiday orders from December 18th to New Years Day. You can order Lasagna with marinara sauce, spinach, tofu ricotta and Daiya mozzarella; White Bean and Escarole Soup; and a Chocolate Cream Pie for $15.00. In addition, you can order peppermint cookie sandwiches, peppermint brownies, holiday assorted sugar cookies, ginger people, gingerbread whoopie pie, merry cran & ginger loaves,... Read More

Nasoya Pasta Zero

                        Nasoya has a new line of spaghetti and fettuccine called Pasta Zero containing 40 calories and 8 grams of carbs per 8 ounce serving. Pasta Zero will be made out of chickpea flour, yam flour, and water for a real past taste and texture without the carbs and calories. These all natural, vegan, and gluten-free noodles will retail for $2.99.  Read More