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Ice cream is one of my most favoritest things in the universe, and definitely my favorite summertime treat. Vegan ice cream sounds like an oxymoron, but nothing could be further from the truth! Today I’m going to take you on an eating tour of South Minneapolis vegan ice cream hot spots and also share a recipe for some delicious, homemade, blueberry vegan ice cream. Buckle up!
Click the photo to continue reading “Babes in Soyland: Vegan Ice Cream Hot Spots” by Holly VerHage.
Barbeque: you’re doing it wrong!
-Soleil Ho
Tonight, we weep over our paltry Chinese takeout. Thank goodness for rich guys with nice cameras — otherwise I wouldn’t know what to feel bad about!
-Soleil Ho
Kari makes a pizza out of Pizza Supreme Doritos, Pizzalicious Pringles, Pepperidge Farm Flavor Blasted Xplosive Pizza Goldfish crackers, Pepperoni Pizza Combos, and of course, pizza hummus.
Click the photo or here to read more.
Oh, candy…that saccharine, tooth-rotting, temptress. I love the myriad ways in which it can be molded, flavored, colored, and packaged. A little food dye, a lot of sugar, and the world is your high fructose corn syrup oyster.
Case in point, a recent trip to a local record store with an impressive candy selection, and I found an entire section of unusual delights. Pickle-flavored mints! Hot dog gum! Bacon jelly beans! I narrowed my choices down to Roast Beef Bubble Gum and do-it-yourself candy sushi.
Roast beef bubble gum is very successful at tasting disturbingly like roast beef. My thoughts immediately turned toward the scene in Charlie and the Chocolate Factory where Violet Beauregard meets her undoing in a three-course meal flavored gum. But unlike Violet’s gum, mine did not end with blueberry pie. It began with beef… and ended with beef.
And then there was the candy sushi.
And the clerk looks at you and asks, “Are you REALLY going to eat that??”
And you say “yes” without a hint of irony or sarcasm. And he replies, “Good luck! Don’t get sick.” What else is there to say, but… SCORE!
I’m pretty sure this stuff would send anyone into diabetic shock. And thanks to a lack of air conditioning, poor candy shaping skills, and yellow dye #5, blue #1 and red #3, it looked like sushi if sushi was hand rolled by a drunk clown.
Popcorn strings seem kind of old-school — I’ve never had the privilege of making them at Christmastime, but I appreciate their sentimental value. The other day I was able to see Hottea at work, and I became inspired to make my own impermanent mark on the cityscape. Popcorn strings make sense as street art, too: popcorn is biodegradable (and edible!) and its bright and lei-like appearance can make anything look cheerful.
When was the last time you ate some delicious puppy chow? I thought so. It’s time to reclaim this delicious 2nd grade favorite!
I had a lady friend in town the other week, and planned a good-old-fashioned sleepover, and while looking for some tasty juvenile-style snacks, ran across this recipe for puppy chow! It’s from a Canadian cookbook I have called, “New Kitchen Traditions: Vegan Family Favourites, spelled with the extra “u” and everything. It’s a Winnepeg-made cookbook, with all proceeds going to a local animal rescue. I had to have it because Chris Hannah, of Propagandhi fame, contributed a few recipes to it — and I’m a super-nerd. Here’s some info about it; we pretty much had to bully them into mailing it to America.
So here, I just took the ingredients list and ignored the rest of the recipe, because it was written in “Canadian”… (Like “pour it into an ice cream pail”? What’s an ice cream pail? Why would a vegan have an ice cream pail???)
This week on Eater’s Digest: the tantalizing temptress of beefocity aka the Luther Vandross burger. Would you try this thing?
If you’re up to it, check out Kari Schuster’s experience with this monster!
Vegan Quiche is: a thing that exists; surprisingly awesome; and easy to make! It also involves making a pie crust, which is an excellent skill to learn for many other food endeavors, both sweet and savory. Throughout my life, I have only heard horror stories about crust-making, but it’s just not that difficult. This recipe requires a 45-minute “chill time” for the dough, so you’ll have time to watch one full episode of Celebrity Rehab while you’re waiting. This time around, I ended up leaving mine in the fridge overnight because I was trying to be uber-prepared for the brunch I was hosting the next morning but ran out of time, and it still turned out great. So grab the $1.99 rolling pin you bought at IKEA when you moved into your first apartment because it was so cheap and it’s a thing that adults own but you’ve never once used it, and let’s get started!
By Holly Verhage
Loretta Nissen-Bell is a pint-sized Welsh Corgi and a transplant from Colorado who currently resides in the Mac-Groveland neighborhood of St. Paul. Unemployed, she spends her days trying on designer clothes, mousesitting, and eating shoes. Though she isn’t trusted to cook all that often, she does keep a few tricks up her sleeves, like this recipe for Shepherd’s Pie.
Holly of Babes in Soyland makes insanely easy, crowd pleasing vegan ice cream sandwiches with peanut-ginger-sesame cookies with peanut butter ice cream. Check out her recipe.
A series of Memorial Day S.C.A.N.S. and their respective hyper nostalgic camera effects.
It takes roughly 16.4 seconds of semi-concentrated internet searching to conclude that, nowadays, the world is obsessed with the past. 8-bit music, the proliferation of beards and other assorted facial hair configurations, cassette tapes, union busting; everyone seems to think that the past was better than it was. Read Evan Pederson’s take on OK Soda and the best pops of the past.
