A quick announcement that Kim and I will be hosting another A Moveable Feast on Saturday September 17th. I’m particularly excited that the theme this time around will be French inspired breakfast for dinner. So many of my favorite dishes are breakfast treats.
If you’re interested in reserving a seat (and there are only a few left) email veganfeast@gmail.com
Today I come bearing awesome news for vegans across the country. The lovely ladies of Spork Foods have brought their amazing cooking classes to the web with Spork Online.
I’ve written before about how awesome and insightful their cooking classes are, but I can’t stress enough how talented these two are. Their recipes are innovative and delicious, showcasing how great vegan cooking can be.
So here is the rundown, with a membership to Spork Online you get access to their themed four course cooking classes as well as a bunch of other goodies. You’ll get to see them cook with special guest appearances, travel out of the classroom to see how some vegan products are made and have access to Food 911 where they’ll answer your food emergency questions.
Basically, if you’re not in Los Angeles and aren’t able to go to one of their classes in person, you now have the opportunity to take probably the best vegan cooking class around. The Spork sisters really know their stuff. Even if you are in LA and haven’t been able to check them out, here is your chance.
Just look at how lovely this tiramisu is. Let me tell you, I know from experience, making tiramisu is not easy. Especially beautiful vegan tiramisu.
If you’re a long time vegan or just want to learn some more about vegan cooking Spork Online is definitely the place to go. Not only do the Sporkies create fantastic recipes and make them easy for anyone to follow, but they also have a wealth of information about nutrition and food history.
So here they are, Jenny and Heather. They’re really that smiley and fun in real life. Trust me when I say, if you take one of their classes, you’ll feel as good as they look in this photo. Not even kidding.
Need to convince your family that vegan food is super tasty and doesn’t taste like cardboard? Take one of these classes and surprise them with your newly acquired cooking skills. I think this would also be a an awesome holiday gift, but that comes from a girl who loves to cook.
Now go to Spork Online already and sign up!
I’m going to keep the chatting to a minimum and just show you a photo tour of our Thanksgiving this year. Enjoy!
It all started with a donut from Madeline Bistro.
The phillet no phish sandwich, Thanksgiving sandwich (which is pretty much all you could ever want from Thanksgiving), mashed potatoes and gravy.
Vanishing meal. Also consumed: biscuits & gravy, crepes filled with fruit. All amazing.
Visiting turkeys from Animal Acres. Luckily these guys will live long happy lives instead of being abused and murdered this Thanksgiving. Yeah, I said that.
Homemade pumpkin soy nog. My mom made this! I think that’s pretty awesome.
When making a pie, it is absolutely necessary to make a mess. It makes it taste better, I promise.
Best way to work up an appetite before Thanksgiving dinner. Okay so it was a rather leisurely ride to the beach. We were rewarded with a gorgeous sunset.
Brussels sprouts with capers. Oh how I love brussels sprouts.
Perfectly fluffy and wonderful mashed potatoes whipped up by Shawn. He also made fabulous gravy to go on top.
There’s that apple pie! All baked up with the infamous crumbly top. This is the last thing I stuffed in my face today.
Happy Thanksgiving! (p.s. Shawn does not like to smile in photos. He really is having a good time, don’t let the serious face fool you.)
I honestly adore crepes. I love how light they are, as well as being the perfect vehicle for a myriad of flavors. I’m happy eating sweet or savory versions, but don’t go for anything overstuffed. I finally had the opportunity to try the crepe recipe from Veganomicon after oogling over it since I got the cookbook. Chickpea flour is something that I don’t usually have on hand, and it is the key ingredient that makes these crepes work. The crepes I’ve made before were definitely on the sweet side as well as being fairly oily and difficult to work with. This recipe was great as the flavor wasn’t too strong so you could easily pair it with different toppings.
I whipped up the batter last night and refrigerated it so we could have the crepes for breakfast. I tested out a few different fillings, blueberries, strawberry jam, powdered sugar and soy cheese. They were all super tasty but the jam was without a doubt the best. The crepes cooked very easily and as long as the pan was oiled, they were easy to work with. I didn’t use the crepe spreader that I have and instead just opted to swirl the pan around, using gravity to flatten them, and they still turned out fairly thin. I’m so glad to have an easy crepe recipe to turn to. I can’t wait to make a sweet version with lemon.
alix in the kitchenMonths ago Shawn and I decided to have a pseudo-French night. This of course consisted mainly of drinking wine and eating crepes. We got to finally test out our crepe pan and tools.
spreading the batter
flipping the crepeThe process definitely took some practice, and I have infinite respect for those that are able to effortlessly flip crepes twice the size of ours.
For the most part, the recipes I found at the time focused more on a dessert type crepe so these turned out a bit sweet, but still, so freaking good. They were crunchy on the outside but still soft throughout. And yes, chopping with an extra large cleaver makes them taste better.
Anyway these photos have been lost in the ephemera for the past three or four months, from before we did some modifications to our kitchen, including a new oven. Finally they are here for your viewing pleasure!
