Material World

(via Gluten-free Raw Vegan Peach Tart | THE GLOBAL GIRL ®)

Ingredients 2 cups dessicated coconut, unsweetened 1 ripe banana (the more ripe the better), chopped 1 tsp vanilla extract 1 pinch cinnamon 3/4 cup whole fresh or frozen raspberries (via Gormandize With A-dizzle and K-bobo: Sugar-free and Vegan Raspberry Fudge)

caricapapaya:

Holiday Baking Take 1: Lemon Poppy Seed/Double Chocolate Walnut Biscotti/Rosemary Pinenut Shortbread

The rosemary pinenut shortbread is the best cookie I’ve ever had in my life. These look a bit irregular but only because I’ve packed most up to give away- they come out pretty perfect and just like the photo. Highly recommend. Also I made them first two days ago and they taste even better the day after then they did at first so make them ahead of time and keep them around for a while. First attempt at biscotti and they taste fantastic but definitely room for improvement on shaping. And the lemon poppy seed are good cookies but I actually don’t like sweet sweet cookies so I made them more for everyone else who seem to love them. I also attempted a ginger honey cookie but my oven works in waves of heat instead of degrees so they spread too much for presents.

(via Beetroot & Chocolate Cake – Recipe) Not vegan or gluten free, but adaptable enough and road tested for moisture, which is my main thing with new cake recipes.

via The Veggie Patch twitter

(via Veggie Patch Restaurant to Truck Through Sydney)

Mention the words ‘food truck’ and visions of hot dogs, stodgy burritos and greasy burgers come to mind. The proposed food truck named Veggie Patch is working to change all of that and Sydneysiders can expect a very different meal to be rolling up to their sidewalks soon.

Conceptualised by Milenka Osen and Georgie Swift from TMOD, along with Karl Cooney from Yulli’s – a Surry Hills vegetarian restaurant – Veggie Patch is an eco-friendly approach to the food truck movement. As described by the trio, “Inspired by the ‘paddock-to-plate’ movement, the Veggie Patch aims to reconnect us to what we eat and where is comes from.”

(via Dark Days: Strawberry Chocolate Raw Cheesecake « Eating Appalachia)

I like that this lady, after becoming a biggish name vegan blogger, came out about how she isn’t always 100% vegan. 95% not 100%. Depends on the area she’s in, ethics and economics of food available in that place.

People responded badly, but frankly most vegans aren’t 100% because it’s so difficult to be: so were they angry because she did something they didn’t, or angry because of her candor about adaptation and complexity?

Wait, this is a tangent. Oh yeah, what I meant to say is: vegan followers - why is it so popular in vegan recipes to use almonds and date instead of flour as cake/pie/baked goods bases [as this recipe does]?Flour is still vegan, massively cheaper than dates or almonds, and offers more flavour contrast when date or other fruit sweetner has also been used in the main pie filling. Do you all know something about flour that I don’t???

arithmetock:

Vegan lavender cupcakes with lemon buttercream.

I have to make these.

(via The Witch’s Guide to Cooking with Children | Keith McGowan; Illustrated by Yoko Tanaka | Macmillan)

(via The travelling vegan)

Vegan beetroot ice-cream recipe [tofu + sweetener based. Which usually = midway between dairy ice-creams or sorbet in texture]

audaciaray:

The book, thanks to our Kickstarter backers, is done, printed, and en route to NYC!

(via Cooking in Heels: A Memoir Cookbook – by Ceyenne Doroshow)

In Cooking in Heels, Ceyenne Doroshow offers up 40 Southern-style favorites with a Caribbean twist. As a transgender woman who was inspired to write her book while serving prison time for a prostitution conviction, Ceyenne might not seem like the most likely representative of home cooked family values. But her book, which is peppered with good humor and begins with the story of her life, shows that food and love are the ties that bind, and family is what you make it.

If you want to be notified when the book goes on sale online, join our mailing list and check the “Cooking in Heels” box when it asks which list you want to be on.

Publication Date: October 5, 2012
112 pages, soft bound, full color with photos by Stacie Joy
Published by Red Umbrella Project, New York
Soft cover retail price: $17.99 – ISBN: 978-0-9882596-0-7
Ebook retail price: $9.99 – ISBN: 978-0-9882596-1-4

Cooking in Heels Book Release Party: Thursday, October 4th, 8 – 10 pm at Happy Ending Lounge (302 Broome Street, between Eldridge and Forsyth) in NYC. This is the first time books will be available! Ceyenne and friends will tell stories of food and survival, and the author will sign books. PLUS, there will be free food, cooked by the lady herself. Get there early to make sure you get some!

[fierce foodie: Dean Jackson]

Pt. 1 monthly RFP (recipes for the people) will feature a fierce foodie. through these profiles we hope to share food perspectives through our cultures, arts, resistance, an healing. we aim for an informed and spirited approach to food, nutrition, cultural consciousness, and the socially just appetite!

“There is a big trend for community gardening and urban agriculture right now. I’m all for people growing their own food. I have concern about the ways that community gardening and urban agriculture efforts can be controlled by well meaning, white folks who typically have both white skin privilege and class privilege.”

Dean Jackson, Director of Hilltop Urban Gardens (via recipes for the people: [fierce foodie: Dean Jackson] PART 1)

Click through for interview and here for Dean’s recipe for Sesame Noodle with Kale & Sausage.