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14

Apr

9 days to go until VegWeek

USVegWeek is almost here and I just signed up and so should you!!!  What’s VegWeek you ask?

VegWeek is seven-day celebration highlighting the many benefits of choosing vegetarian foods—for our health, the planet, and animals—and thousands of people nationwide are taking the 7-Day Veg Pledge as a fun way to discover new and delicious meat-free meals! Sign up today–and we’ll even send you a Starter Pack loaded with recipes and product coupons.

So, sign up, check out their awesome D.C. events, and start getting excited for Sticky Finger’s limited special edition Compassion Cupcake that will be available VegWeek only!

02

Apr

12 year old girls: BEWARE!

Starbucks has redesigned their Strawberry Frappuccino recipe to no longer be vegan!!!  How can a Strawberry Frap not be vegan?  Obvious answer is milk right? FALSE. Cochineal Extract dyes.  That’s crushed-up, dried beetles for those of you who don’t immediately recognize the fancy name.  Starbucks began using the bugs to color the Frappuccino’s pink in January, when they moved to stop using artificial ingredients.  I’ don’t know about you, but I would rather have some artificial yumminess than a dead one of these in my drink:

26

Mar

Udon noodles with tofu and wilted spinach…yum!

Udon noodles with tofu and wilted spinach…yum!

Udon Recipe

Here’s a deliciously easy vegan recipe (courtesy of the Food Network) for those of us in a noodle kind of mood:

Ingredients

  • 1 8-ounce package udon noodles
  • 4 tablespoons roasted peanut oil, or 3 tablespoons sesame oil mixed with 1 tablespoon vegetable oil
  • 1 12-ounce package firm tofu, cut into 12 pieces
  • Kosher salt and freshly ground pepper
  • 1 11-ounce package Asian cooking greens or baby spinach
  • 1 bunch scallions, thinly sliced diagonally
  • Large pinch of red pepper flakes
  • 3 tablespoons soy sauce
  • Pinch of sugar

Directions

Cook the udon noodles as the label directs. (Don’t overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.

Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar. Add the reserved cooking water; heat to create a broth. Divide the noodles and greens among 4 bowls and top with the tofu.

Serve: 4

Calories: 430

Total Fat: 19 grams

Saturated Fat: 3 grams

Protein: 18 grams

Total carbohydrates: 51 grams

Sugar: 2 grams

Fiber: 8 grams

Cholesterol: 0 milligrams

Sodium: 990 milligrams

07

Mar

Vegans ARE happier (told you so!)

27

Feb

Sticky Fingers' Doron Petersan promotes new cookbook on March 6th and you can win tickets here!

23

Feb

Looking for vegan junk on e-bay? These people have you covered....

#weirdvegans

You can bet your bottom dollar that I’ll be picking up one of these  celebratory packages when they hit shelves next week!  Oreo cookies  (which yes, are vegan) are celebrating their 100th birthday on March  6th, 2012! Happy Birthday most amazing chocolate cookie sandwich with  “creme” filling!!!! more info here

You can bet your bottom dollar that I’ll be picking up one of these celebratory packages when they hit shelves next week!  Oreo cookies (which yes, are vegan) are celebrating their 100th birthday on March 6th, 2012! Happy Birthday most amazing chocolate cookie sandwich with “creme” filling!!!! more info here

22

Feb

Why no cheese?

Non-vegans questioning vegans: I direct you to this article on Food Republic.

HAPPY MARGARITA DAY!

HAPPY MARGARITA DAY!