Gimme More.

I'll be participating in my first Vegan MoFo this year. Which means I'll be posting a bit more frequently.

"Just wanna go that extra mile for you..."

"Gimme Gimme More. Gimme More. Gimme Gimme More."

Britney won't be crooning, but you get the idea.

I'm not the kind of blogger who thinks its appropriate to meticulously chronicle every meal or each  day-to-day experience. Even if you're an interesting person, nobody is that entertaining. I try to keep the content limited to recipes that I think were particularly worthwhile, meals that stood out, unique things that I come across, and products that I think you might be interested in.

I'm concise. I rarely believe in more. Unless that's 10 additional push-ups. But I'm going to make every post count.

MoFo kicks off tomorrow.

Game Changer: Red Pie at Zavino.

I haven't had a slice of pizza with cheese since that last night of Thai pizza on whole wheat crust from Home Slice. And it's been vegan pizza (surprising easy to find in Philly these days) since that.

We end up at Zavino on evenings when we least expect it. I remembered seeing a marinara pie on Zavino's pizza menu a few months back, when we first tried the 13th St. pizzeria. Well, they may not advertise it anymore, but don't be afraid to ask.

A few minutes after I placed an order at the bar for a marinara pie, they slid it out of the oven and in front of us, char in the right places, sweet sauce and slivers of roasted garlic. For a quick bite on a cold evening when we had not made dinner plans, this was a sharp, thin-crusted relief.

Other dairy-free pie alternatives?

Tomato Pie at Sweet Freedom Bakery (call ahead, gluten-free)
Almond Cheese Pizza at Home Slice (call ahead, sometimes they run out, whole wheat dough available, tons of veggie options, review here)
Vegan Gourmet Mozzarella at Slice (whole wheat dough available, review here)
Daiya Pizza by the Pie or Slice at Ed's
Daiya, Tomato, or Potato Pizza at Blackbird Pizza (all vegan, good luck trying to make a decision, review here)
Daiya Pizza at Whole Foods (review here)
Daiya Pizza at Carmens
Vegan Tofu Pie at Dock St Brewery (review here)

Chime in if you have any others. As far as I have been told, all of these pies are vegan. There is some sugar in Zavino's dough.

Make Your Own Pie:

Vegetables for Breakfast Week. Day 3: Vegan Sausage Pepper Breakfast Pizza

Cookin' with Daiya: Potato-Basil-Tomato Cheesy Pie.

 

Almond Joy: 365 Organic Everyday Value Almondmilk

I was recently contacted about Whole Foods' new 365 Organic Everyday Value Almondmilk and Soymilk. I received a gift card to Whole Foods in order to purchase the alternative milk for review.

According to the release, the Almondmilk is the first-ever private label organic refrigerated almondmilk (there is also a shelf-stable version) and the new line comes in Original, Vanilla and Unsweetened flavors.

I've been wary of Silk Soymilk ever since I read about a switch to non-organic soybeans to cut costs. In their defense, they have a section on their website that claims their soybeans are non-GMO and "100% Natural" but the word organic is noticeably absent. They do offer an organic option but it is very hard to find in Philadelphia. What's the story, Silk?

We switched earlier this year to Silk Almondmilk and Almond Breeze, depending on where we shop. Both are very good. I occasionally purchase Soymilk for things that require more body and creaminess (soy lattes).

Almondmilk is one of the biggest sources of nutrition in my diet. I average 1 - 2 cups per day (oats/cereal, by the glass, or in my baked items). 1 cup of 365's Almondmilk is 60 calories, 2.5 grams of fat, 30% Calcium, 25% Vitamin D, 50% Vitamin E, with small amounts of other minerals.That's very similar to the other Almondmilks, and it happens to be the organic option, so all that matters here is cost and flavor.

Taste is obviously a huge factor, and I don't mind chipping in a little extra if something ranks higher on the delicious scale. But if it happens to be the budget option, I am yours for life.

356 Almondmilk: $3.39
Other Refrigerated Almondmilks: $3.99 or higher.


Winner: 365 Almondmilk

So far, I've tried it plain, with coffee, and in a bowl of One Lucky Duck Crispies. I really like it. If you shop at Whole Foods, this is your new best bet for Almondmilk.

The Blossom Tour, NYC.

We spent Saturday in NYC and got to spend some time with our city folk and managed to tackle the Blossom pyramid of vegan eateries. Above is Josh and our soon-to-be brother-in-law Rick at right, Being Tall in Chelsea.

After lunch at Blossom, dessert at Cocoa V, and a peek at Blossom Du Jour, we learned a few things:

The faux meat style offerings at both Blossom and the new "Shrewd Food" vegan fast food cafe, Blossom Du Jour, was not appealing. We've had a really memorable dinner at Blossom, but during the day, service was slacking and we had to ask three times for a drink menu. Our food was a high school student's version of vegan lunch. Du Jour's menu looked a little better, with some raw and healthier, fresher options.

They do however, excel at vegan chocolate and confections at Cocoa V. Check out Josh's "Vegan Butterfinger":

Click below to finish reading.

Metal Mouth.

Glass Dharma Straws have been on the tips of every tongue lately. As a smart, non-toxic alternative to plastic that also happens to be safe, glass straws are the juice/smoothie junkie's sipper of choice.

But what about Metal Straws? I found a pack of 4 for $10 in the Chelsea Market over the weekend, and I was convinced that metal would ensure an ice cold beverage with every sip, with all of the benefits of glass straws.

A single glass straw runs about $10.

I could not wait to use the metal straws and had to make a Coconut Butter Flax Smoothie to test them out.

It was perfect. Easy sipping, extremely cold and refreshing (especially after an intense sweat session), and it was fun to drink from because there's something sexy about metal. The diameter is great for smoothies. Overall, a slick choice.

The Blackbird Seitan Cheesesteak. It's the Truth.

There are certain foods I only eat to review for this blog. Poor me, right? So that is how I came home with a Seitan Cheesesteak from Blackbird Pizzeria. I was also running an errand nearby and opportunity could not be denied.

I'm in the mood for a seitan cheesesteak twice a year. It has to be a moment. Seitan is something I like on its own, with a sauce and some mashed root vegetables. But I rarely add it to sandwiches because it's such a heavy source of protein that adding it to bread makes it sit in my stomach like a rock.

There is a little crevice in my heart that is reserved for the Seitan Cheesesteak. There are a handful of seitan contenders in town, but most are made with real cheese, and the ones that are not don't taste very good. My preferred seitan sandwich is the grinder that Mr. Vedge makes.

So while I take my sandwiches loaded with roasted veggies, hummus or pesto, or fat slices of avocado and tomato, I knew that Blackbird's seitan and I needed a moment alone.

I peel back the paper gently, the melted Daiya cheese clings to the seitan like a protective parent. You don't really see it, but its sheen is there, it has become the vital glue that binds to its protein like a proper cheesesteak. The ultra-thin sheets of Upton's Naturals Seitan are tender and wispy. The onions, peppers, and mushrooms offer quiet support.

I put it on a plate, because eating it off of the paper just made me feel 20 years old again, coming back from an all ages show. I even checked my hand to make sure there was not a stamp on it.

I thought I had a favorite seitan. But Upton's is far better in this application.

The 12 inch roll, the one factor that splits those that have tried this sandwich, is soft and doughy. It's clearly fresh and of finer quality than your typical cheap hoagie roll. I inspected the grain and I wouldn't be shocked if they made the rolls themselves. It has that same pull and chew as the pizza dough. I did end up leaving some of my roll behind. It was quite good, but I was tapped out.

And the best part about this sandwich is that an hour and a half later, instead of feeling lethargic and bloated, I felt revved up and headed out for cardio and weight training at the gym.

The other sandwiches on Blackbird's menu await. I have a feeling that the Chickpea Salad Hoagie is going to require some attention.

Spice World.

It was a chili and gingerbread kind of day. A His and Hers Effort.

He tackled a giant pot of black & white bean chili that had a major kick. He was looking for a recipe with Liquid Smoke and he found one.  It was hotter than Ekta thanks to two whole Thai red chiles. He used agave and Earth Balance.

I consulted with the Oh She Glows Pumpkin Gingerbread recipe, made with chia seeds. I made the change of subbing agave syrup for the 3/4 cup sugar that the recipe called for. I used 1/2 cup agave and cut out 1 tbsp maple and 1 tbsp oil and reduced the baking time from 50 - 60 minutes to 45 minutes. The Agave Fairy approved.

It hit the right notes - moist and devilish. I would double the ginger next time because I was missing that Ginger Spice.

I skipped the frosting because I wanted Purely Decadent Coconut Milk Vanilla Bean Ice Cream.

It looks well-behaved.

But one scoop turned into several.

Then we sent Josh off with a large hunk of gingerbread for a friend. It's even more luscious today. Two winning recipes. Enough spice to heat up any bland mid-week.

Pho Fun.

Imagine the temperature several degrees cooler, your face a rock of ice, when a bowl like this is placed before you. It's ramen, grown-up and well-traveled. Drowning all of your previous connotations of the dish.

It's the Ramen Bowl at Horizons.

Long slender noodles all corded up in a mushroom pho broth. If you could drink velvet, it would taste like this.

That's grilled baby bok choy, a sheet of menma, pickled shiitakes, cilantro and sesame seeds.

I wouldn't even frown if you were to slurp a little.

Squashed.

I've never made ravioli before. Now here I was, attempting to make vegan ravioli from the Skinny Bitch: Ultimate Everyday Cookbook. What does this mean? No eggs in the pasta dough. No oil or butter, either. The Butternut Squash Ravioli with Sage Sauce called for wontons.

I was skeptical that my dough ball would even come together, with only the flour, salt, and warm water that the wonton recipe called for.

It was tough to roll out. I leaned everything I had on top of the rolling pin. I was starting to get bitchy when the husband asked if my wonton squares were flat enough. He was able to coax paper thin squares out of the wily dough.

So, lesson learned: If you're a skinny bitch, get ready to press. Put whatever back you have into it.

The recipe promised 24 squares, but our batch turned out 9 larger ravioli, with some leftover dough scraps that we opted to leave behind.

While all of this was going on, a sheet of marinated baby broccoli and beets was roasting in the oven to round out the meal.

The filling was the smoother part. It called for vegan parmesan, which I would normally never have in my fridge, but luckily I had planned it out and picked some up at Whole Foods earlier.

It adds a nuttiness to this filling, along with the panko breadcrumbs. The rich, buttery squash encased in the light wontons (you would never know this wasn't ravioli dough!) was finished with a sage-infused butter sauce (Earth Balance). I was kind of shocked at how much Earth Balance the recipe called for.

Squash + Sage are quite the pair.Many a sage leaf was ravenously consumed.

The serving size is 1 ravioli for 130 calories, but who stops at one? And who eats a 130-calorie dinner? 2-3 of our larger ravioli was perfect, especially with our roasted veggies on the side.

The Kale Ravioli recipe in the book also calls for wontons, so I think I will attempt half of each kind next time for some Rainbow Ravioli.

Impressed.

 I'm all for lettuce wraps and manna bread during the summer. But when the temperature dips, I like it hot. Toasted. Pressed. Everybody loves press, no?

Marathon Grill added some fall items to their roster and they've been trending towards healthier bites, so I knew it was time to head back for a quick lunch with Mr. Vedge. We had our minds set on the Roasted Vegetable and Hummus "Press".

We were going to peek at some new furniture at a design studio in Center City, and right below the studio, there happens to be a Marathon Grill. However, I did not know this. So we ended up at the 16th and Sansom location.

The sandwich comes with feta, but we asked for it without. I noticed a section of Greens and Grains, which has several options that you can make a plate out of, at 3 for $9. This is my favorite kind of meal, a mixture of grains and veggies.

Hummus + Paprika + Flatbread
Beets + Goat Cheese + Fresh Herbs
Quinoa + Green Beans + Pumpkinseeds
Barley + Chickpeas + Roasted Peppers + Feta
Wheat Berry + Roasted Mushrooms + Braised Cabbage

You can order them without cheese, if you like. We decided to start with some barley. It was chewy with a subtle punch of spice and I'd order a larger bowl and call it lunch next time. Yum.

Then our "Presses" came, oozing with cool hummus from a warm grilled wrap, roasted peppers, grilled zucchini, onion, and portabello. The portabello was well marinated and zesty. I also enjoyed having so much hummus (usually there is never enough hummus for my preference). Hummus is the one major thing that has helped me give up cheese and dairy. It has replaced the "creamy" and "cheesy" textures that I was used to. (Dairy zapped my energy and aggravated my skin, so after cutting back for several months, I finally let it go).

You don't even miss the feta in this sandwich.

Up until this year, I had never considered Marathon Grill as a viable veggie lunch option. It always seemed like the place you went for a chicken caesar salad. But I have had more than a few lunches there this year, with pleasant experiences every time. It can be a little loud and it certainly does get crowded, but they do have a variety of grains, veggies, and sandwiches that are more finely crafted than something you would find at a regular cafe and there are a handful of locations, making it that much more convenient.

The Skinny.

There's more to life than being skinny.

In this book, Kim Barnouin, one half of the svelte duo that started it all, proves it. In the other Skinny Bitch titles, the no-nonsense message is to "stop cooking crap." In the Skinny Bitch Ultimate Everyday Cookbook the focus is on choosing organic, minimally processed, non-GMO ingredients. It's less about a skinny image and more about living healthfully. Because we all know that just because you're thin doesn't mean you are a good eater making solid nutrition decisions.

I do, however, miss the tough stuff. It seems that the author has mellowed out, with a gentler approach this time around. In Part Two, Barnouin explains herself and what being a Skinny Bitch is all about. It starts to click.

Do I like it when people get yelled at for eating like crap? Absolutely. I believe that we need someone who will lay it out for us in plain, offensive English. Especially if you grew up with a silver spoon of constant praise covered in chocolate mousse.

That doesn't work for everyone, though.

Barnouin presents a happy medium in Ultimate Everyday. She throws her spunk into the kitchen, churning out recipes that are both approachable and yet far more advanced than the creations from earlier books, which included more basic recipes.

Nutritional information is included with every recipe. Highlights include:

Curried Chickpea Cakes
Kale Ravioli w Chili Vinaigrette
Squash Linguini w Vegan Cream Sauce
Kabocha Squash Custard

I'll best testing out some recipes in the next couple of weeks. Is Skinny Bitch for you? If you're a fan and ready for the next level, yes. This isn't the book I'd break out for an elaborate dinner party, but for casual, everyday vegan cooking, I will certainly embrace my SB.

Pepped Up Tofu Scramble Wrap.

I wanted brunch for breakfast. And I wanted a golden, spiced tofu scramble in a wrap, to be exact.

Tofu scramble has very few borders. It tastes great at any time of day and almost any veggie can be folded into it. You can even switch it up with tempeh or seitan or leave the tofu out of it altogether and make some type of potato-based hash. Does it ever fail? Rarely.

I wanted a creamier version today so I decided to cook my tofu "scrambled eggs style", using almond milk. It was AMAZING. The texture was silky and it tasted super decadent.

Pepped Up Tofu Scramble Wrap
15 oz firm tofu, drained on a paper towel and cubed 
1 - 2 tsp agave nectar
1 tbsp oil 
1 tbsp soy sauce
2 tbsp POM Juice
3 tbsp almond milk
1 tsp pepper
1 tsp ground cumin
1 tbsp turmeric (until you reach desired golden hue)
1 tbsp Earth Balance margarine
1 - 2 small bell peppers, diced
1 jalapeno, chopped
1 small onion diced
1 cup spinach
Handful of chopped parsley or chives 
4 wheat tortillas, warmed

Heat oil in a pan and add agave, soy sauce, POM, and almond milk. Cook on medium heat for a minute, then add tofu, crumbling it in your hands you go. Sexy! Add your spice blend.

Stir and cook for 2-3 minutes, then add in your onion, peppers, and herbs, with spinach last.  Stir and add more turmeric and a dash of more almond milk if it needs more liquid. Fold in your dollop of margarine for some final creaminess. 

Cook 2 -3 more minutes, until your mixture has thickened and the moisture has been soaked up. Serve in a wrap with sliced avocado and hot sauce.

Variation: Truffle oil and mushrooms...think about it. Tofu scramble, elevated.

Smashing Maple Pumpkin Butter.

I thought Better Butter was charming before. It just got even better.

Maple Pumpkin Peanut Butter? Smashing.  Their new fall flavor made me want to pull up the Smashing Pumpkins channel on Pandora. I bought a teeny jar of pumpkin butter from Highland Orchards because I imagined the two would make a friendly sandwich.

But the Maple Pumpkin Butter is pumpkin-filled enough that it doesn't need any more help in the squash department. Peanutty smooth, extremely creamy, and thick enough to make a superb spread - try it as frosting on cupcakes or pumpkin bread. Smash it in between your coconut milk & flaxseed french toast. Pile it on double decker sandwiches with the crusts snipped off.

Spoon into it and send summer away with a firm hand. You can now try Better Butter at Grindcore House and Bodhi Coffee, or you can buy it at the locations listed here. Ingredients are: pumpkin, peanuts, maple syrup, cinnamon, ginger, nutmeg, allspice, sea salt.

To Nightmarket.

I know I'm not the only one who wondered what exactly Nightmarket would turn out to be. I guessed an actual market of produce and prepared goods from farmers and artisans. I knew there would be food, but did I think it would be a Street Food Festival? No.

That was the point, right? To be vague and entice visitors with its shroud of mystery.

It certainly struck. Passyunk Avenue was mobbed with nightmarketers and their children. You didn't have to sign up for an email to know about it. All you had to do was peer outside your window, see a bunch of street food scarfing gangs, and want in. The sun had not yet disappeared when I took this photo.

The vendors surrounding the square, the businesses of the neighborhood, were all featuring some specialty dishes and drinks. This seemed right to me. Further along were the food trucks, in foreign territory, so that people had a chance to sample dishes from their favorite neighborhood restaurants as well as a chance to try some far-away food trucks that they have never seen before.

If you were vegetarian, you had a shot at putting together some mishmash form of a meal. If you were vegan, well, you were eating veggie tacos or drinking a smoothie. I found the options pretty limited (I am now following a vegan diet). I went to check out Chhaya Cafe, as I've been meaning to sample their coffee, and nibbled on a vegan red velvet cupcake. It was deep, dark, and voluptuous and the accompanying soy latte was icing on that. The micro foam was luxurious. I only wish this magical pairing was closer.

Back to Nightmarket, I felt like I had to try at least one thing. I was intrigued by the tea cart, but had just serviced myself with java. The lines were quite long, but that is common with food festivals and most people seemed excited to just be there and had their companions to wait in line with them. It was a friendly crowd that understood the art of street food, for the most part. Since I had not visited Coup de Taco in some time, I chose their queue for a tofu taco. From line to prize, it was about 20 - 25 minutes, not excruciating. Good thing I had ruined my appetite with red velvet, or I might have walked out on Nightmarket and found my nightgrub elsewhere.

Overall, I had a good experience, and it will be fun to see this evolve as it changes location and vendors. Some trucks I would love to see:

Magic Carpet Vegetarian
Hub Bub Coffee Truck
Falafel Nazi

Next Nightmarket is set for Spring 2011.

TLT: Tempeh Lettuce Tomato with Walnut Butter Hummus.

Over the weekend I had to make a batch of walnut butter hummus from the Artisana Giveaway entries. It was a smooth, lush spread and while it didn't taste at all like walnut butter, it was a successful recipe. I even thought the addition of orange juice and peel was right on. I knew I wanted to use it for something...but what?

We had purchased two kinds of tempeh from Essene. Our regular standby from Lightlife, and the Organic Smoky Tempeh Strips. We had tried the latter at a local cafe, so we knew the strips were good. I refuse to call it "Fakin Bacon" because it's really just tempeh with soy sauce and spices and doesn't taste like bacon at all. Time for TLTs...with some H.

Walnut Butter Hummus (from Lauren at HelloPa)
1/3 cup walnut butter (make your own if you don't have any)
1 garlic clove, quartered
1 14-ounce can chickpeas beans, drained
1/3 teaspoon orange zest
1/4 cup orange juice
salt to taste
pepper to taste

Mix in food processor until smooth. Add 1/4 cup of water slowly if you desire a creamier consistency.

The Living on the Vedge TLT
2 slices whole grain bread, with 1 tsp of Earth Balance spread on 1 side of each slice
3 tempeh strips (you could also make your own by marinating thinly sliced tempeh in soy sauce/Bragg's and spices)
lettuce
sliced tomato
sundried tomato, optional
walnut butter hummus

Spread your bread with hummus and lay on griddle, Earth Balance side down. Pile on lettuce, tomatoes (I like to add some sundried tomatoes for chewiness),  and tempeh. Top with second slice of bread. Place a heavy pan on top to press the sandwich together. Let grill for a few minutes on each side.

The Walnut Butter makes it.

Crust Crush: Blackbird Pizzeria.

Blackbird Pizzeria's all-vegan menu is a huge step up from the selection of the former occupant of this building, Gianna's. I spent my early veg years eating veggie BBQ chicken pizza here (my friend worked behind the counter), but that is the past. Blackbird Pizzeria is the shut-up-already-with-your-nostalgia future.

It still feels oddly romantic when I walk inside. Not much has changed with the bones of the space, it's just a lot cleaner and the food looks 100 times more appealing. The rundown of pizza and sandwiches is the revolutionary part. There is no confusion. Everything is vegan, so rejoice in that. Daiya vegan cheese, whether you are a fan of it or not [Cookin' with Daiya: Potato-Basil-Tomato Cheesy Pie.], is the major player here, but there are ways to do without it. Just look to the Yukon Gold slice or the Chickpea Salad Hoagie. There are creative, gourmet options to balance out the guilty pleasures (seitan pepperoni, anyone?) and they seem to cover all of the bases.

The Yukon Gold pie was entirely necessary. It could stand on its own against the pies at Pizzeria Stella or Osteria and I mean that sincerely. Blackbird's early crust is bubbly and grotesquely shaped with chewiness and crunchiness all in the same bite. A crust that's rustic and leaves soot on your fingers and lips. Could there be anything more lovely? I kept comparing it to focaccia. With the thin slivers of crispy potato that had a potato chip snap and sultry olive oil flecked with sea salt and rosemary, this was easily my choice tart.

We sampled two other slices: A Daiya slice with Seitan Pepperoni (Josh went back for a second slice of this because I stole it away and tore into like the vicious bird that I am) and a Seitan Sausage/Daiya/Avocado slice. The full menu is not available yet and the delivery radius has not been determined, but I will update that info when I have it.

The verdict? I want to try everything, especially the Tomato Pie and the Funghi.  The slices and pies are more than reasonably priced, considering the finer ingredients that you will not find at most pizzerias. The Daiya is fine, but it really is the crust that stands out here. These guys did their research and the result is a golden, oven-charred crust that is hauntingly worthy.

Artisana Nut Butter Giveaway Winning Entry.

Thanks for entering my first giveaway. I sampled the three finalists' recipes over the weekend and consulted with Mr. Vedge on which recipe idea really showcased the nut butter.

Here is the winning recipe...

We decided on Nozer's Nut Butter and Coconut Balls. Now even though the recipe calls for peanut butter, I found that cashew butter worked quite well in these delicious two-bite snacks. What I liked about this recipe was how approachable it would be for anyone who wanted to experiment with a different nut butter for the first time. Raw nut butters are not the super sweet and creamy butters we grow up with, but this recipe really bridges the gap.

1 cup old fashioned oats
handful of roasted almonds
1/2 cup creamy peanut butter or other nut butter
1/2 cup honey or agave syrup
1/2 cup unsweetened coconut

Grind the oats and almonds to a fine powder.
Mix the peanut butter and honey in a separate bowl and add the powdered oats and almonds mixture.
Once mixed well, roll into small balls and roll them in the coconut.

Vanilla Crispies Sundae.

I am a junkie for One Lucky Duck Crispies and the new Vanilla flavor is no joke. There was that time when I tried to make my own. If you do a Google blog search for Cookie Crisp, this blog oddly comes up on the first page. Now if only those people would consider a lifestyle that involved healthy cereal.

I took advantage of a "buy any two One Lucky Duck Crispies and get the vanilla flavor free" deal. Hence the avalanche of Crispies in my cupboard.

Now I happen to like my Crispies in a bowl with some slivered almonds, dried fruits, almond milk, and a spoonful of nut butter on top. But a suggested application was on top of ice cream, which I will indeed have to try. Vanilla Crispies Sundaes all around.

Another variation is my Creamy Coconut Cashew Cocktail, which was posted on FitSugar today: http://www.fitsugar.com/Coconut-Cashew-Almond-Milk-Overnight-Oats-Recipe-11303458

I highly recommend the buckwheat-based Crispies to any cereal fans out there. A little goes a long way, so to really get your money's worth, I suggest thinking of this cereal as a topping and loading your bowl with sliced bananas, berries, nuts and other base cereals. It adds a gratifying crunch to those oatmeal and overnight oats recipes, too.

The Final 3: Artisana Nut Butter Giveaway

Alright, spoons down. The top 3 finalists for the Artisana Nut Butter Giveaway are as follows:

Nozer's Peanut Butter and Coconut Balls
Cashini Butter Cookies from the Kuntrageous Vegan
Walnut Butter Hummus from Lauren of Hello Pa

I'll announce the winner on Monday after I test out all 3.  Thanks, guys!

Places to Take your Vegan Girlfriends and Guyfriends This Evening

It's my window...and I can't stand the rain, as Missy once said.

Upon this expression, we decided that you need to venture out this weekend and do somethng about it. Even if out means fetching a cab to someone else's kitchen.

Some To Dos:

Marigold Kitchen's Early Autumn menu has roared in with a little something called Avocado in the Style of Foie Gras. [Green Beans, Fresh & Dried Fruit, Almond Amaretto Broth, Braised Endive 20.]

A peek at Horizon's fall desserts and you'll want to try them all, with updates on some old favorites (Apple Cheesecake, Chocolate Tart with Pumpkin Ice Cream & Sweet Potato Marshmallow) and a couple of new faces: The Carrot Cake Jar (ginger snap brownie, preserved carrot, walnut cheesecake, raisin fondant) and an Autumn Fruit Crisp (baked pears & melted figs, oatmeal crumble, cinnamon ice cream, rosemary caramel). I  like things in jars and melted figs, so there's where my heart lives.

Blackbird Pizzeria, the all vegan establishment serving up Daiya-style pies and seitan cheesesteaks, is in soft open mode and will be open from 5 - 10 pm this evening.

It could be the weekend you finally venture over to Grindcore House for a no questions asked latte and vegan bagel.

If he or she is less than pleased with something you did (knock. it. off. it's the weekend), nothing says sorry or at least produces feelings of faux-giveness than a vegan good: Philly Cupcake is rolling out a new vegan cupcake today and Sweet Freedom Bakery has developed a pumpkin version of their cookie sandwich, and other pumpkin/ginger/apple dressed indulgences.

[image via Marigold]