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behold as i venture into veganism, reblog food pictures & recipes that would clog up my personal blog, and generally narrate my vegan experience (and meals).
send me an ask if you want to know my personal blog.

vegansaurus:

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Yes yes, you already know that the world of vegan cheese is wider and more beautiful than it’s ever been before. You’ve got your Daiya in all its myriad incarnations, your nachos are automatically slathered in Teese, your fancy dinner guests demand Kite Hill, and you’re scheduling a trip to NYC to celebrate the opening of the Dr. Cow storefront. In our current times of cheese wealth, how could things possibly get any better, you ask? Why, with more cheeses, of course! Here are a few newcomer brands ready to be shoveled into your gob.

Parmela

You already know Parmela from the very delicious Parmesean-style topping that’s likely been all over your pasta dishes for the last year. The three new spreads—in Kalamata Olive, Black Pepper, and Original flavors—from Parmela are just as rich and umami-packed as their predecessor. Try mixing a dollop of the Black Pepper onto pasta with veggies for a nearly instant and slightly spicy Alfredo.

S+M Vegan Cream Cheese

This one’s a bit of a tease (NY readers, avert your eyes!) since S+M Vegan’s cream cheese is only carried in the Bay Area so far at Republic of V in Berkeley. But, with top-notch ingredients and constant features in drool-inducing photos on S+M’s Facebook page, this bagel-topper might be worth a trip to the East Bay (from wherever you happen to be).

Miyoko’s Kitchen

Remember that time that Artisan Vegan Cheese came out and we all lost our collective minds? It’s happening again. Miyoko Schinner is taking every single away from not having her cheeses in permanent rotation in your fridge by launching a brand new company this summer. Consider the hive appetites whetted. (Creepiest way to say that I’d like to eat this cheese? Maybe!)

Ahimsa Organics

This artisan offering comes from Portland, OR, where it debuted in a pop-up shop at Herbivore Clothing Company, which is to say that it had a super auspicious launch. With offerings including Truffled Brie, IPA, and White Cheddar, Ahimsa is certainly not harming my desire to eat cheese! (Vegan jokes! The best ones!)

SunRawise

Who could have imagined five years ago that so many incarnations of aged nut cheeses were on the horizon? The Vegan Sun line comes in seven flavors including Rosemary, Italian Herbs, and Smoke & Spicy, these small wheels keep on turnin’ (us on to the idea of eating more cheese).

Vtopian Artisan Cheeses (pictured above!)

Oh, so you want fancy fillings in your fancy cheeses? Well fine then! Vtopian might be the most ambitious cheese-makers of the new crop, as their cheddars and bries come stuffed and flavored and topped. Peppercorn brie? Spicy white cheddar? Don’t mind if I do and then do again and again until all the cheeses are in my belly.

Elizabeth Castoria is a vegan cheese enthusiast and the author of How to Be Vegan. Find more at elizabethcastoria.com and follow @ecastoria on Twitter, Instagram, and Pinterest

vegansaurus:

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"You see, Rodya, to my thinking, the great thing for getting on in the world is always to keep to the seasons; if you don’t insist on having asparagus in January, you keep your money in your purse."
-Fyodor Dostoevsky,
Crime and Punishment

Like any normal person, I didn’t like asparagus as a child. But in my old age, I’m a big fan! And not only is it yummy, it’s a good source of calcium, iron, riboflavin, potassium, dietary fiber, protein, and vitamins A, C, E, K, and B6. Yowza! I hear it’s also high in antioxidants. You go, asparagus!

So I’m sure you can imagine my excitement when I got to the Carroll Gardens Green Market yesterday and saw bunches of asparagus at my favorite farm stand! It’s asparagus season again! Huzzah! I got me a nice little bunch. 

Once I got it home, I boiled it quick-like and dipped it in some Just Mayo and I called it a day. But I want to make something super cool next week! So I looked up some recipes and thought I’d share them with you guys. 

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First up is a delicious looking alfredo pizza with roasted asparagus by Vegan Miam! It uses Victoria Vegan Alfredo sauce so it’d be super easy peasy. And it has beer in the crust or something! BEER!

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Well look at this! SO PRETTY. It’s an asparagus and beetroot tartlet from Flavour Photos! And according to the blog, asparagus season (in the UK) starts on Shakespeare’s bday! How lovely. 

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Helloooo, nurse! I would tear up this asparagus and sundried tomato quiche. From the Sweet Life Online! Gimme!

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Next, for something super hearty, we have a lovely asparagus portobello risotto from our favorite food genius Vegan Yack Attack!

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Here we have kale, asparagus, and chickpea pesto from Munchin with Munchkin. I could eat this maybe every day? I accept that challenge! 

Finally, if you need any tips picking the best asparagus bunch, our omni BFF Jerry James Stone has made this lovely video for you: 

So these are all the recipes I want to try! How about you guys?! Any recommendations for me?

vegan-yums:

Homemade vegan alfredo / Recipe

vegan-yums:

Smokey Cheesy Breakfast Bowl / Recipe

vegan-yums:

Smokey Cheesy Breakfast Bowl / Recipe