One stop on my European travels was a little city called Paris. Ever heard of it? We found a little health food store that had some amazing vegan cheeses and spreads. Le Sojami is a french company that makes some ridiculously good herb cream cheese and veg pate. PURAL makes one of the best vegan cheddars I’ve tasted. Carlie and I had a picnic under the Eiffel Tower and made warm baguettes with fresh fig and three cheeses! “Get out of town,” you might be saying to yourself… well I did! I went to France and it was great!
Rory Freedman and I ate at a handsome little veg place called Le Potager Du Marais (mostly vegan) and enjoyed a delicious, traditional French meal with a super-rich chocolate mousse dessert. See the menu below for a descripion of what we ate. We were so thrilled to be eating French food, as oposed to just typical vegan food. One of the many things I loved about Europe is that the sidewalk cafes and bars are all set up to face the street, which makes people-watching so much easier.
Another spot we hit up was La Victoire Supreme Du Coeur. This was fine dining at its best, and if you go to Paris, this is a must. It is totally vegetarian with many vegan options.
In addition to eating out, we also cooked a few meals! I dumpster-dove those gorgeous sunflowers, and we bought produce at little markets in the neighbohood to enjoy with a breakfast of multi-grain banana pancakes that I made from scratch. For dinner, Joelle and Carlie made pan-friedbrussels sprout-cakes, roasted chickpeas, and herb-polenta with gravy.
Finally, we went out in search of dancing partners, bars, and booze.
I was skeptical of brown-rice pasta at first. I thought it would be pasty and have that ‘health-food’ taste. To my suprise, this vegan recipe came out so delish that I had to go back and make seconds! The pasta was firm and plump and could fool any Italian! For the sauce, I incorporated a new product that a friend gave to me as a gift. Leahey Gardens Cheese Flavored Sauce Mix. Wow! This stuff is the cheesiest sauce mix I’ve ever tried. The mix does contain wheat, so if you are going the way of the gluten-free, just use nutritional yeast instead.
1. What’s simple, classic, and not allowed to be worn with baggy pants? Check out this 100% synthetic Chelsea Boot from TOPMAN. Hot, and only $100! Next, if your metal-head babysitter from 1985′s wardrobe got turned into an amazing, urban, hi-top – these gold ‘n black faux-snakeskin foot-prizes would be it. Dang! Only $70 at TOPMAN.
2. Dr Cow Cashew-Bazil Nut & Macadamia vegan cheeses now available online! They are not cheap, but they are insanely yummy.
3. Speaking of cheese – I got to try the very-talked-about, soy-free, melty-as-hell Daiya cheese while mingling at a star-studded PCRM event last week. Yum! Not sure when it’ll hit stores, but it was stretchy and delicious when heated.
4. Has anyone tried the So Delicious Coconut Milk Beverage? I saw it on the shelves in Whole Foods, but I haven’t tried it yet and want to know: how does it taste? Can you steam it or foam it? Does it curdle in tea? Tell me!
5. Once again, the Canadian Seal Hunt is leaving a trail of blood. Please watch the video and click HERE to help.
6. A new study has found that crabs feel and remember pain. So that’s what a brain and nervous system do? It seems silly to even have to point this out, but unless scientists shock living things, the public thinks that brains and nervous systems are just for fun. As if you neeed one more reason to boycott Red Lobster? Duh, what’s trawling?
My favorite spirits are locally made here in New York State. They are Whiskey, Rum, and Vodka from Tuthilltown Spirits. Completely vegan, and although some are made from wheat, completely gluten-free. The Hudson Whiskey is the best whiskey I’ve ever had! Their rum is made from black strap molasses and aged in former whiskey barrels for a really distinct taste, and their vodka is made from New York State apples pressed into raw cider. Very discerning! You can find their spirits on this list of bars, restaurants, and shops!
For more info on vegan spirits, see The Vegetarian Society’s list on Vegan Spirits!
2. Girlie Girl Goes Live!
Chloe Jo of the Girlie Girl Army has gone live! Her new website is gorgeously designed by vegan web design icon, Lord J Davis. Go check out her amazing blog and tell your sisters, moms, girlfriends, and any ethically fabulous lady in your life. They’ll swoon over her fashion sense and her common sense! This week? The C02-output-of-your-diet-calculator! And dating tips for the tragically shy or unlucky!
3. Dr Cow Goes Nuts!Our favorite cheese has a brand new website where you can order gift box assortments of vegan nut cheese! I might live solely on this stuff. If I am what I’d be eating, I’d be totally nuts! (ha…)
Nut Cheese Tower
4. Splendid Mills Organics
Earn your organic stripes at Splendid Mills. If you don’t know why the United Nations has referred to conventional cotton as one of the “most staggering disasters of the 20th century”, WATCH THIS.
5. Is My Tattoo Vegan?
In certain tattoo inks, bone-char (black) and glycerin (derived from animal fats) are typically used. Make sure to ask your artist to check ingredients or to use a company like Stable Color, who claims their inks are vegan-friendly. My tattoo artist, Seth Wood is a vegan, so it’s also a good idea to get a vegan tattoo artist!
I always thought of LA as a big, dirty strip-mall that extended for miles in every direction. Now, however – after visiting for a few days with an amazing tour guide, I think of LA as a big, dirty strip mall with tons of vegan joints for miles in every direction. I arrived in LA with a suitcase and a big bag of Dr. Cow’s Tree Nut Cheese to share with the west coast.
Here’s some highlights:
Vegan Spot, Silver Lake
3206 W Sunset Blvd
Los Angeles, CA 90026
Vegan Spot had some yummy sandwiches. I had the “Cheesy Roast Beef” and Zoe had the “Philly Cheese Steak”. They thin-slice seitan, and smother it in onions and melted-vegan cheeses. It was pretty scrumptious.
Casa de Sousa
213 703 5236
634 N. Main St.
Los Angeles, CA 90012
(Located on historical Olvera Street)
We shared some Pinkus organic vegan beer over Hemp-Nut and Blue Manna Dr. Cow’s Tree Nut Cheese at Good Micro Brew & Grill. This appeared to be their only known vegan beer – and lucky for us – it’s a really delicious, light German beer. The Germans don’t use Fish Bladder (AKA isinglass) in their beer. Thanks Germany! This places serves meat but they have some decent veg options like the orange tofu. Ana loved the cheese! She works with Guayaki Yerba Mate, and gave me mate and a gourd!
Then we visited the historic Mexican district of Olvera Street and had vegan Mexican-chocolate lattes at Casa de Sousa, a vegetarian Mexican cafe!
1. Watch Ellen today. Yesterday she confronted John MCcain(who couldn’t even make eye-contact with her)and rumor has it she may reveal something quite excting (watch out Oprah…)! Special guest and friend of DB, Rory Freedman (Skinny Bitch, Skinny Bitch in the Kitch) will be her guest.
2. For those that missed it, Oprah is vegan (for at least 3 weeks). All I have to say is wow…
3. Sign this petitionto help call for a South Atlantic Whale Sanctuary, and help end whaling!
3. Don’t Teese Yourself! Ok, fine – Teese yourself. It melts!
4. DB reader, MOR is a former employee of Whole Foods. Hecalls attention to Wholefoods’ not-so-socially-progressive policies. Read Wholefoods Breaks Their Promise.
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5. Fujimori is being tried for Human Rights Violations in Peru. He is the first head of state to be extradited to his home country to stand trial for human rights violations. Praxis Institute for Social Justice invites you to visit their bilingual liveblog and follow current developments in the ongoing human rights trial of former Peruvian President Alberto Fujimori.
“Former Peruvian President Alberto Fujimori served from 1990-2000 and is suspected of committing innumerable human rights violations during his decade in office. These allegations have been documented by the Peruvian Truth and Reconciliation Commission (TRC) in its Final Report, published in 2003, and the trial against the former president marks the fulfillment of one of the TRC’s most important recommendations for preventing future human rights violations by the state.”
6. Non-leather belts can be more than a hemp braid – thank god.
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7. On Tuesday, the USDA made it official, implementing a no-downer policy for cattle in the United States. Read the article HERE. ‘Downers’ are animals too sick or injured to walk or stand, and are typically left to suffer – as veterinary care and euthanasia cost more than most farmers will make on the body of the animal – making it economically undesirable, and ethically disgusting.
3 Tbs Nutritional yeast (more to taste if desired)
1 Tbs sugar or other sweetner
1 Tbs salt
1/4 cup vegan milk (soy, almond, rice, etc make sure it’s plain and not “vanilla” falvored)
1/2 cup Bread crumbs (make your own by putting crisp toast in a blender)
1 – 2 cups of elbow pasta
Directions:
Boil pasta. Combine all ingredients aside from bread crumbs and pasta in a blender or food processor. Mix the “cheese sauce” with the boiled pasta. place in casserole dish, and top with breadcrumbs. Bake on 350 for 15 – 20 minutes.
Tip - for a cheesier dish, shred additional vegan cheese over the bread crumbs before baking.
Beneath the Williamsburg Bridge, just off the East River, multitudes of microbes are silently ripening a viscous concoction formulated by two Argentinean transplants. The contents of this mixture, and of the modest kitchen itself, are poised to transform the face of one of the most impassioned and rapidly-growing foodie cultures: vegans.
Dr. Cow’s Tree Nut Cheese _______Photo: Joshua Katcher
Legend has it that thousands of years ago, in the deserts of Arabia, a nomad carrying milk in a sack made from sheep intestine produced the accidental first batch of cheese curds. Her movements agitated the amalgam of milk and intestinal enzymes and, under the hot sun, produced what we call cheese. Rennet (or Rennin), an enzyme that is a product of calf stomachs and sheep intestines is a key ingredient in typical cheeses – not only making most cheese undesirable for vegans, but also for vegetarians – many of whom imagine that cheese is somehow produced without harming animals. Some veal with your cheese?
The world of vegan cheese-like-imitations usually consists of heavily processed soy products simply made to look like cheese at first glance – and never followed through by taste or texture. Some Vegan cheese-esque products are notorious among the adventurous, and tend to elicit the response “well it tastes ok if you cook it in something and add a ton of nutritional yeast, but never on its own”. Placing a block of vegan ‘cheese’ on a board among fruit and crackers would be considered heretical among cheese connoisseurs and self-aware vegans alike. “It Melts!” is usually the selling point for these rubbery replicas and even the long awaited ‘Scheese’, imported from Scotland is a yucky disappointment after months of anticipation by American dairy-abstainers. The only tolerable soy-based cheese is ‘Follow Your Heart’ Monterey Jack. Even still, none of these so-called cheeses even deserve the title ‘cheese’.
Fruit & Dr Cow’s Tree Nut Cheese Platter
Enter Veronicaand Pablo of Dr. Cow, a small company that got its start making granola. They use raw, organic tree nuts like cashews and macadamias as the base of their cheese products. They apply different cultures and molds, and age it like any udder cheese. The final products are irresistible, delicious, and obsession-worthy artisan cheeses that are not only amazingly savory and versatile, but they are 100% raw, vegan, and full of probiotics, enzymes, protein, healthy fats, and omega fatty acids. While conventional cow’s milk-based cheeses are laden with cholesterol, chemicals, hormones and a host of other objectionable attributes – not to mention the ethical and environmental concerns of animal agriculture and dairy-collection, Dr. Cow’s cheeses are an anomaly; Healthy and deviantly indulgent.
Pablo and Veronica have relayed to me that they are continually refining and perfecting the process of making these cheeses. There is a hard Parmesan-like variety, bleu cheese, Roquefort molded, cream cheese, herbed wheels, truffled squares, blue-green algae layers, flax-crusted, and my favorite – the original soft cashew wheel that is reminiscent of a soft, sharp cheddar. Apparently they are experimenting with Swiss Cheese bacterias now. They are pioneering a new cheese, and there is no reason that any food lover shouldn’t take them seriously. “We are perfecting a process that involves balancing many ingredients, carefully controlling environmental humidities, temperatures, and ripening processes. New York City is our testing grounds, and we certainly plan to expand”.
Dr. Cow’s ‘Tree Nut Cheese_______Photo: Joshua Katcher
If you want to try these cheeses, visit Pure Food & Wine, Organic Avenue, Marlow & Sons, or Westerly Natural Market. Click Here. They also take personal orders!
DB’s Etiquette Recommendation: Bring a wheel to your next gathering. I have given this cheese to many people, placed it out at parties, and tested it on devout dairy devotees. The one resounding response I hear is “Oh my god, this is really good. Really good.”
I live in Williamsburg, Brooklyn. One of my favorite things to do on a Brooklyn afternoon is to enjoy a soy-latte at Gimme! Coffee. Gimme! could be the best coffee in New York City. They have rave reviews, and I have yet to find something better. Their beans are fresh-ground and absolutely never bitter. Smooth, rich, and aromatic – the product is nearly perfect.
After my soy-latte, if I am feeling especially indulgent – I head to Marlow & Son, the mostly-not-vegan-at-all gourmet mini-market/restaurant-cafe/wine-bar and pick up a wheel of Dr-Cow’s Aged Cashew Cheese to eat with a fresh baguette and a bottle of S.Pellegrino. Dr. Cow’ Cashew cheese tastes like any good, soft, French cheese. The only catch is that it’s hand-made in Williamsburg from cashews – not from cholesterol, pus & chemical laden cow’s milk. I am in love. Won’t you join me?
Posted by TheDiscerningBrute 
4. DB reader, MOR is a former employee of Whole Foods. He calls attention to Wholefoods’ not-so-socially-progressive policies. Read 
