DBTV: Girlie Girl & The Brute at The Green Shows, Pt 2

September 25, 2009

This is part 2 of our series about The Green Shows at NYC Fashion week. In this installment we meet Tara St. James of Study, Suki Kramer of Suki, and Eric Dorfman, founder of The Green Shows. Look out for part 3, coming soon!

Study

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G-STAR, Mjolk, B.Son, RCVA

September 25, 2009

G-STAR is known for its urban, experimental approach to denim and it’s technical, decorative stitching and embellishments. The men’s collection features organic denim jackets, shirts and jeans. This organic vintage shirt does not disappoint, and would look fantastic on your walk for animals.

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RVCA created a vegan studded pleather duffle bag that can carry all the anti-fur pamphlets you’ll hand out this autumn and winter, in style.

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Sometimes Autumn weather can throw you for a loop. A short sleeve hoodie is a good compromise. These organic cotton hoodies from San Francisco’s B.Son can do the trick while apple-picking or partying with the turkeys at Thanksliving.

If you’ve gotta just roll up your sleeves and fight the good fight for wild horses, I love the wooden toggle-sleeve on this organic cotton shirt from the Australian line, Mjolk.

Drop-crotch seems to be coming up all over the place. People either love it or hate it, and it’s a pretty loud trend in Europe and Australia. Mjolk offers up these organic cotton jersey trousers. If slouch is not your thing, don’t worry. If you’re a risk-taker, dive in do some dancing in celebration of the 4.5 million animals recently saved from cruel experiments.

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DBTV: Girlie Girl & The Brute at The Green Shows, Pt 1

September 24, 2009

The Green Shows were an extravaganza of sustainable designers showcased over two days during NYC’s Fashion Week just days ago! Check out part 1 of our series from The Green Shows, featuring yours truly, Chloe Jo Berman from Girlie Girl Army, and designers Bahar Shahpar and Lara Miller. Stay tuned for more!

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GGDB


Lobster Mushroom Tostada Tower

September 22, 2009

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Lobster mushroom is one of Earth’s strange and incredible inventions. But don’t be scared off by the fact that it’s actually not a mushroom, but a parasitic ascomycete (a parasite-fungus that is hosted by, and consumes mushrooms). http://www.gourmetsleuth.com/images/lobster_mushrooms_300.jpgWhen this delicious fungal-parasite takes over the mushroom, it engulfs it and turns it red, giving it a lobster-like appearance, and strangely, a subtle seafood taste. Thanks for mycological cannibalism, mamma nature!

This dish is like fancy-shmancy fish tacos, but vegan and minus the whole devastation of reefs and other ocean ecosystems. And unlike seafood, this mushroom will still probably be around in 2048. The crisp layering of toasted tortillas, the smoothness of the hearty kale-potato sauce, and the crispy-edged, pan-seared lobster mushroom sauteed with shallots and garlic all come together quite wonderfully. The texture of sauteed and seared lobster mushroom is tender, slightly chewy, and very satisfying. Lobster mushroom isn’t cheap, so save it for a special occasion.

This dish is vegan, soy and gluten free! Mercury free, too!

WHAT YOU’LL NEED (serves 2):

  • 1 large or 2 medium Lobster Mushrooms
  • 2 cloves garlic
  • 2 med-large shallots
  • 2 small red potatoes
  • 1 packed-cup fresh green kale
  • 1/4 cup unsweetened almond milk
  • 1 Tbs olive oil (for sauteing)
  • 2 Tbs apple cider vinegar
  • 2 small corn tortillas
  • 1 tsp/cube unsalted veg bullion
  • 1 tbs nutritional yeast
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp cashew cream (equal parts cashew and water, blended)

DIRECTIONS:

  1. Bring a large oiled skillet to med heat.
  2. Half the potatoes and steam them along with the kale for about 12-15 min.
  3. Dice the garlic and chop the shallots and add to pan for about 5 min, mixing occasionally.
  4. Slice the mushroom in 1/2 in thick slices and add to pan.
  5. Saute for another 10-12 min, flipping the mushrooms once.
  6. Add the vinegar to the pan and saute for another 5 minutes, flipping the mushrooms again.
  7. Remove from the heat.
  8. In a blender or processor, combine the steamed kale, potato, almond milk, salt, nutritional yeast, and bullion until smooth.
  9. Half the tortillas and toast or pan fry until crisp.
  10. On a large plate, layer the tortilla, then kale sauce, then mushroom. Repeat for another layer, and top with the garlic/shallots and the cashew cream.

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EMCEE DB: Win a seat at Veggie Conquest, Squash!

September 21, 2009

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On Saturday, September 26th, I’ll be the emcee at the Veggie Conquest event here in New York City along with the judges: bakery owner Amy Lynn Herman, restaurateur Deborah Gavito, and eco-veggie blog-star Michael Parrish DuDell.

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There is one spot left to be a competing chef! Get your ticket now! Unfortunately, the event is sold-out for tasters. But fear not! I will be randomly picking a guest to come with me as my “plus 1“. CLICK HERE TO ENTER YOUR NAME!

winter-squash

Autumn has arrived, and this month, the featured ingredient is squash!

All chefs will make an appetizer featuring squash!

This is the one time of year that we have both summer and winter squash available! There are so many kinds of squash and so many parts of a squash that can be used.


Raw Sweet-Pesto “Pasta”

September 18, 2009

RawPestoPasta

The last recipe I did was a cooked, more traditional version of sweet pesto pasta – but for those of you who like it raw, I offer you my uncooked interpretation. Zucchini, squash (and even eggplant and carrots!) can be shredded into thin, linguine-like strips. If you suffer from gluten allergies, want to shrink your carb-footprint, or just want a lighter, healthier dish – check this cheap and easy (just like me!) recipe:

WHAT YOU’LL NEED (serves 2):

  • 1 med-large zucchini
  • 1.5 cups fresh basil leaves
  • 1/4 cup raw cashews
  • 1/2 ripe avocado
  • 1/4 cup water
  • 1 clove raw garlic
  • 2 dried black mission figs
  • 1 Tbs apple cider vinegar
  • 1 Tbs nutritional yeast*
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp Italian seasoning

DIRECTIONS:

  1. Using a vegetable peeler, shred the zucchini very thinly (using almost no pressure).
  2. In a blender, combine the basil, cashews, avocado, water, garlic, figs, vinegar, nutritional yeast, salt, and Italian seasoning. Save the black pepper for putting on top!
  3. Pour the pesto over the shredded “pasta”, mix, top with the pepper, and serve!

Q&A

*Sometimes when I include Nutritional Yeast in a raw recipe, readers ask, “Is Nutritional Yeast actually raw?”.

The answer is no, it’s not raw. However, you NEVER want to eat raw yeast! Nutritional Yeast it is a really valuable supplement with a rock-star nutritional profile. So if you’re religiously raw – skip it. If not, it’s crucial – and tastes like yummy, nutty, cheesy goodness! According to Sundance Natural Foods:

Raised On Molasses
Nutritional yeast is grown on mineral enriched molasses and used as a food supplement. At the end of the growth period, the culture is pasteurized to kill the yeast. You never want to use a live yeast (i.e. baking yeast) as a food supplement because the live yeast continues to grow in the intestine and actually uses up the vitamin B in the body instead of replenishing the supply. (Brewer’s yeast is nutritionally the same but as a by-product of the beer-brewing industry it has a characteristic bitter hops flavor.)

It’s Good For Ya’
Nutritional yeast contains 18 amino acids (forming the complete protein) and 15 minerals. Being rich in the B-complex vitamins, it is vital in many ways and particularly good for stress reduction. The B-complex vitamins help make nutritional yeast such a valuable supplement, especially to the vegetarian. It is one of the rare vegetarian sources of B12.
One element of yeast is the trace mineral chromium, also known as the Glucose Tolerance Factor (GTF). This is necessary to regulate blood sugar and is important for diabetics and people with a tendency toward low blood sugar.

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Local Myth, Man-Boob Billboard & Walking For Farm Animals

September 9, 2009

It turns out that omnivorous locavores may be bending over backwards for no reason if their goals are environmental. Read the Forbes article that takes the meat out of the locavore argument and puts the emphasis right back on the largest single contributor to greenhouse gas emissions: meat and dairy. But we know that already, right? There’s nothing green about local bacon aside from the greenwashing in which it’s packaged. It’s almost as bad as the “humane slaughter” myth.

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Sometimes all you need is a simple, organic cotton tee in a few colors to take your wardrobe to the next level. Logos, silkscreen graphics and band names can distract from the main attraction: you. Alternative Apparel has crew neck and v-neck tees in every damn color.

PETA recently took some heat for asking us to save some whales - from blubber. Women went nuts when PETA put up a billboard saying that adopting a vegetarian diet can lead to weight loss, and now they are going after the guys! So what do you think? Offensive or crafty?Moobs

Meatloaf is not just for meat-eaters. With 33g of protein per serving, Field Roast’s Classic Meat Loaf packs some serious muscle. Order it online or check your local retailer.

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Walk like a man. We often hear about all the things we should do “like men“. But now, you can really walk like a man, by raising money to benefit Farm Sanctuary! Click HERE to see all the walk dates and locations.

To raise funds in person, please use the Offline Donation Form. You’ll need to bring the completed form and any donations with you the day of the Walk. If you can’t make it and want to sponsor someone, like our friend Gretchen or Dave, or simply donate, please do that too!

Thanks to our friend Ari, who is often a guest columnist on GGA, and who owns the snarky, yummy vegan, soy-candle company A Scent of Scandal forwarded locavore and man-boob articles.


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