Vegan Fatty Boombalatty http://www.veganfatty.com Wed, 13 May 2015 12:13:06 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.10 Ramenrrito!! http://www.veganfatty.com/ramenrrito/ Thu, 07 May 2015 10:37:05 +0000 http://www.veganfatty.com/?p=2982 3
I know what you like. You like ramen noodles, and you like burritos. How can you combine the love of these two, you ask? Don’t worry, I got you: The Ramenrrito.
 
I’d like to say this genius was purely my idea, but it was actually the making of a shop called PressTea in the neighborhood I live in, the West Village. I was very grumpy to see that there was no vegan version of it. My grumpiness lasted exactly 8 seconds before I realized, oh yeah, I can veganize anything so I will just make it myself.
 
The combo of the miso ramen, the gooey Daiya cheese and the barbecue vegan meat option is to die for! Better yet, it’s been a big hit amongst friends.
 
So, here’s the recipe, make and enjoy!!
 
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Lumpia Shack Snackbar http://www.veganfatty.com/lumpia-shack-snackbar/ Thu, 23 Apr 2015 10:32:26 +0000 http://www.veganfatty.com/?p=2955 1
I had such an awesome vegan meal the other night I had to write a blog post about it.
 
In my neighborhood in the West Village, a new Filipino place opened up, the Lumpia Shack Snackbar. I passed it without thinking much about it, knowing that Filipino food is typically pretty vegan-unfriendly. Then recently I saw an article in New York Magazine talking about one of their soups which used my favorite new thing in the world, Anita’s Coconut yogurt (the creamiest damn yogurt I’ve ever tasted), and I figured it was worth a try. It was amazing, so I decided to bring back a bunch of my friends so we could order one of everything on the menu.
 
Since the restaurant serves meat, my friend Bobby wrote the chef, Neil, to ask about vegan options, and I can’t tell you how accommodating Neil was of our vegan requests. He prepared everything on separate cooking equipment, saved special dishes that day just for us, and even though their mushroom lumpia is usually prepared with egg, he made us a special vegan batch. Sometimes, the question “do you have anything vegan?” can pay off in pretty spectacular ways.
 
And, onto the food. Everything we ate was brilliant and delicious and I couldn’t recommend this place any more. Aside from their West Village shop they’ll be at Smorgasburg this summer, so run, don’t walk, for some baller vegan Filipino food.
 
Above is a pic of my pals Lesley, Bobby, Beth, Elaine, and of course my hubby Keith eating Neil’s Sinigang garlic chips which he gave us, on the house, while we were waiting. How’s that for service? They were fluffy, crunchy amazing bits of yumminess.
 
This is maybe one of the greatest things I’ve ever had. These are the Lechon Kawali fries, and it’s basically the Filipino version of Canadian poutine. It’s traditionally made with pork but this was made with Monk’s Meats seitan and a spicy sauce.
 
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These are SOME of the entrees we ordered– I’m not ashamed that I couldn’t get all of the food in one picture.
 
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This one was the uber-meaty Vegetarian Sisig Rice Bowl, made with three types of Monk’s Meats seitan and spicy calimansi sauce.
 
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This is a tofu mushroom rice bowl; we got this one with a creamy bicol sauce made with coconut yogurt, but you can dress your rice bowls up in their adobo or afritada sauces too (we DID).
 
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All together now, in one fancy picture.
 
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And finally, here’s one of all of us posing with Neil, Lumpia’s chef and owner. We were all happy campers. :-) I can’t say enough how gracious and accommodating Neil was. He couldn’t possibly have gone more out of his way to make us feel at home and believe you me, we’ll be going back often. Trust me, you should definitely drop in and say hi to Neil and enjoy his amazing food.
 
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Vegan Meringues!!! http://www.veganfatty.com/vegan-meringues/ http://www.veganfatty.com/vegan-meringues/#comments Tue, 07 Apr 2015 10:39:49 +0000 http://www.veganfatty.com/?p=2930 5
 Okay y’all, I know it’s been a long time since I’ve posted, but I’m back, and hopefully this post will make up for my time away. 😛
 
So lately in the veganosphere, there had been much twittering about the fact that the liquid from a can of chickpeas could yield a perfect fluffy meringue. A Facebook page even sprung up discussing people’s trials and errors. Given how much chickpea brine I’ve thrown away while making hummus, this seemed like a damn shame to not try it out. It was shocking how easy it was to make these sweet treats that I thought would be impossible to make without eggs.
 
So here’s the recipe, folks. Give yourself time to make it; aside from the 15 minutes or so you’ll spend beating…
 
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and you will do a lot of beating…
 
it takes about 3 hours in total for baking and cooling. But so worth it. It will taste indistinguishable from the meringues in your non-vegan childhood. There are a ton of applications for this, from french macarons to a lemon meringue pie. For now I just made some simple vanilla meringues, and they are pillowy slices of sugary heaven.
 

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Enjoy!!


 

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Fish Tacos! http://www.veganfatty.com/fish-tacos/ http://www.veganfatty.com/fish-tacos/#comments Mon, 11 Aug 2014 14:03:03 +0000 http://www.veganfatty.com/?p=2880 1
 
Okay, starting this post with an apology, as usual… it has been so long since I posted! I have no good excuses, and hope only that my dear readers forgive me, and accept my apology that comes with a delicious recipe.
 
But alas, I come back with a bang! This summer I’ve been spending a lot of time at the beach and one of my favorite places to eat is Rockaway Taco. They have lots of vegan options and very delicious tofu tacos that make my belly happy. They are also well-known for their fish tacos and I’m always like, hey guys, I’m here at the beach to swim with the fishies, not to hurt them. But I asked around about the ingredients and decided to make these bad boys myself.
 
But how would a vegan eat cruelty-free fish tacos, you might ask? Well, let me introduce you to the nom-nommy Gardein Fishless Filets. With a flaky inside and a delicious crispy outside, these tacos are so good that I CAN’T EVEN.
 
Image from petalatino.com

Image from petalatino.com


 
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What makes this recipe so amazing is the crunch of the fishless filets, combined with the creamy avocado and spicy mayo, with even more crunch of the cabbage and radish. Everyone I’ve ever served this to immediately has their eyes glaze over with happiness when I make it.
 
Happy summer, and enjoy!!
 


 
 

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Happy Easter! http://www.veganfatty.com/happy-easter/ http://www.veganfatty.com/happy-easter/#comments Sun, 20 Apr 2014 14:14:16 +0000 http://www.veganfatty.com/?p=2850 1
 
Okay, we’re transitioning now from Passover treats to Easter treats. Are you keeping up? :-)
 
This year we went a little crazy with the Easter goodies. First, we got vegan Peeps from Sweet & Sara, aka Veeps! If you didn’t already know this, regular marshmallows are made with gelatin, which is a horrifying goo made of skin, tendons, ligaments, and bones from cows and pigs (yup, barfsville). Luckily Sweet & Sara has made amazing vegan marshmallows for many years, and during Easter they make these Veeps! We couldn’t help ourselves. They also sent us an adorable chocolate bunny.
 
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They put out a video of their cool Veeps-making process. Watch to see how these adorable little suckers are born!
 

Watch this video on YouTube.


 

We also went wild with the Vegan Treats easter basket this year. I just LOVE this basket and it came chock full of so many yummy goodies, “Veganbury” cream eggs (yep, cadbury creme eggs but veganized!), caramel cookie bars, peanut butter cookie bars, dark and white chocolate bunny pops, Speculoos cups (Belgian, shortbread biscuit butter encased in Swiss dark chocolate), peanut butter cup filled bunnies, Swiss chocolate nonpareils, and more!!
 
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Poor Butters wasn’t able to eat the chocolate but he enjoyed the paper filling in the basket. :-)
 
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I hope you and your family have a wonderful Easter!
 
 

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Matzo Crack! http://www.veganfatty.com/matzo-crack/ http://www.veganfatty.com/matzo-crack/#comments Thu, 17 Apr 2014 14:00:46 +0000 http://www.veganfatty.com/?p=2840 Happy Passover! I’m not Jewish, but I love Jewish traditions… and food! Passover is a celebration of the freeing of the Israelites from Egypt over 3,000 years ago. It is said that when the Israelites were freed, they left in such a hurry that they could not wait for bread dough to rise. In commemoration, only unleavened bread is eaten during Passover, hence, matzo!
 
When I was doing my medical residency, I was very often fed very well by my friend Rachel. I worked long and brutal hours in the hospital and Rachel always looked out for me; she is an incredible cook and she always made a vegan version of whatever she cooked so I would be well-fed. She used to make me amazing matzo crack during Passover. Luckily my medical training days are over, but she gave me the recipe so now I make it myself!
 
Here’s a pic I took of Rachel one of the many times she made me a late-night meal in the hospital– this was a vegan honey cake she made me for Rosh Hashanah. She’s so cute!!
 
Rachel
 
Matzo crack is so named because it is the most addictive snack you’ll ever eat. You can’t put it down and after a while you’re in a diabetic coma but it was SO WORTH IT. It’s matzo covered in gooey toffee, chocolate and pecans.
 
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Here is the recipe– enjoy!!

 
 
 

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Bourbon Balls http://www.veganfatty.com/bourbon-balls/ http://www.veganfatty.com/bourbon-balls/#comments Mon, 24 Mar 2014 15:33:08 +0000 http://www.veganfatty.com/?p=2798 1
 
I love my job: the clinic I work at is filled with a wonderful bunch of people who love to cook, and a lot of whom are vegan. The folks who aren’t vegan even go out of their way to make vegan food most of the time. For the holidays, my awesome boss made these. Now, the holidays are long gone but I keep making them. I’m obsessed!
 
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These are sugary, rich, and boozy. They’re great to bring to a party. And good to eat while drinking bourbon. I like bourbon. Was that unclear?
 
Recipe presented without further comment. Enjoy!!
 

 

Please note: Even though your cuter-than-possible puppy may want one of these little balls of happiness, remember, bourbon and chocolate are not good for pupper dogs. Aw, poor Butters. Don’t worry, he got another treat.
 

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Sausage Pesto Lasagna Rolls http://www.veganfatty.com/sausage-pesto-lasagna-rolls/ http://www.veganfatty.com/sausage-pesto-lasagna-rolls/#comments Thu, 20 Mar 2014 14:21:19 +0000 http://www.veganfatty.com/?p=2792 5
 
I made these the other night after what I viewed as a cooking challenge from the lovely Annie Shannon from Meet the Shannons. (She was all like, you should make these and I was like, yeah, I totes will! And then I did. Cool story.)
 
Anyway, I never thought of using lasagna rolls. What kind of bizarro madness is this, to roll rather than layer your lasagna? Apparently the folks from Betty Crocker do this all the time. I guess it’s how they keep busy in middle America. (#snootyNewYorkerjoke)
 
I changed up my recipe a little from the recipe on Meet the Shannons; I’m obsessed with cashew-based ricottas, and hers called for a tofu-based ricotta. So I mixed the two and it worked out just fine.
 
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We also made the full recipe which I think is for four people but Keith and I at almost all of it. It was kind of a happy regret situation. We shared a little bit with our dog Butters too. I’m not sure why, but it may have been the way he was staring at us.
 
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Here’s the recipe. Enjoy!

 
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NYC Vegetarian Food Fest http://www.veganfatty.com/nyc-vegetarian-food-fest/ http://www.veganfatty.com/nyc-vegetarian-food-fest/#comments Mon, 03 Mar 2014 14:26:58 +0000 http://www.veganfatty.com/?p=2745 This weekend was the NYC Vegetarian Food Fest! We’ve been going for a lot of years; this year was the biggest by far, with two floors instead of one. There were a lot of familiar faces, and some new vendors as well. Onto the festival!
 
There were a number of great speakers at the festival; I’ll be honest, we spent most of our time eating. But this was one I caught, a great talk by Our Hen House, moderated by Jenné Claiborne from The Nourishing Vegan.
 
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One of the vendors was MooShoes; Keith had his eye on those shoes! They still have the best vegan shoes around, hands down. And here I am hanging out with Erica, one of the owners of MooShoes!
 
mooshoes
One of the best things I had at the fair was macaroons from a new vendor, Sweet Maresa’s, who had the BEST macaroons I have ever tasted. They were SO good! We brought a bunch home and Keith and I were fighting over them. He snuck the last pecan caramel one and I’ll never forgive him. :-)
 
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At every festival, the extremely hard-working Ella from Regal Vegan turns out some of the best and most creative fare. Ella is the creator of the delicious Faux Gras, and at the festival this year she made an amazing kale pesto pasta with garlic crunchies.
 
regalVegan
I also bought this awesome pit bull necklace. Could it be cuter??
 
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This booth with extremely cute stickers and clothes was from the Portland-based shop, Herbivore Clothing.
 
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The booth was manned by the adorable Annie Shannon from Meet the Shannons. Not only does she have a new cookbook coming out soon but she talked me into buying the shirt she was wearing.
 
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My good friends from Jersey City Vegan managed the Woodstock Farm Animal Sanctuary booth. They got lots of questions during the day, so I’m glad to know everyone knows that WFAS is the greatest place on earth.
 
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My friends Corey and Jocelyn had a booth for their photography business, Splice. If you’re getting hitched, call them if you want some gorgeous wedding photos from the nicest vegan couple you’d ever want to meet.
 
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Here I am with Demetrius, producer of the amazing film Vegucated. If you haven’t seen it yet, it’s on Netflix! Watch it and tell your friends!
 
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And here’s one of my favorite photos from the event, with Jon and Chris from The Vegan Zombie. Of course they look tough since they spend all day finding zombies in a post-apocalyptic wasteland. However, they did manage to publish The Cook & Survive Cookbook while zombie-fighting, so be sure to check it out. It’s full of great recipes!
 
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When the day was closing, and I was sure I couldn’t eat another bite of food, I ran into these push pops from Alchemy Creamery. Keith got the strawberry, which was good, but my salted caramel peanut butter one (yup) was to die for.
 
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Overall, events like these make me even more happy than usual to be a vegan. It’s so great to be surrounded by so many like-minded people, and also eat until I nearly fall over.
 
 

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Brown Butter Hazelnut Cookies http://www.veganfatty.com/brown-butter-hazelnut-cookies/ http://www.veganfatty.com/brown-butter-hazelnut-cookies/#comments Wed, 25 Dec 2013 19:55:47 +0000 http://www.veganfatty.com/?p=2725 5
Due to design concerns, I can only make my post titles so long. So now let’s call this recipe what it is: Chocolate Hazelnut Creme-filled Brown Butter Chocolate Chip Cookies with Fleur de Sel.
 
The inspiration for these cookies came from my Facebook feed; I had seen this recipe from The Ambitious Kitchen keep popping up. It is a decidedly un-vegan recipe, but I love to veganize stuff like this. It was super easy, and they were a huge hit at a recent holiday party amongst vegans and non-vegans.
 
I can’t remember where I learned this trick, but I learned it a while ago when I suddenly realized that even though I was vegan I still wanted browned butter with sage sauce on my vegan ravioli. Butter browns because of the milk solids, but this is easy to do with Earth Balance; you just add about 1 Tablespoon of unsweetened, plain almond milk to each cup of Earth Balance, and the almond solids do the trick.
 
The original recipe also called for Nutella, and for some dumb reason Nutella has milk in it. I loved Nutella in my pre-vegan days, and when I became a vegan I switched to a yummy brand called Choc & Nut which I purchased on Vegan Cuts originally but now get from Vegan Essentials. I actually think the Choc & Nut has a much more rich and complex flavor than Nutella. And you could also always make your own if you were so inclined.
 
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Anyway, here’s the recipe, perfect for that midday Christmas treat. Enjoy!
 

 
 

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