channel surf a sea of static

Chicagoan streaming her consciousness on Twitter, working for beer, resident documentarian, self-proclaimed internet junkie & reblogger of clever infographics, [mostly] vegan, cyclist, unofficial event planner, poor foodie, lover of maps, Lady About Town aka The Anhalt
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Posts tagged "vegan"
Agriculture, particularly meat and dairy products, accounts for 70% of global freshwater consumption, 38% of the total land use and 19% of the world’s greenhouse gas emissions
UN urges global move to meat and dairy-free diet: Lesser consumption of animal products is necessary to save the world from the worst impacts of climate change, UN report says” via the Guardian


Vegan Chocolate Stout Cupcakes w/ Irish Cream Frosting

Last I checked Guinness was NOT vegan because the finings they use are a fish byproduct. Good try vegan food bloggers!

(via veganfeast)

[#vegan] taco flavored kisses (Taken with Instagram at Metropolitan Brewing)

I’m the type of person who tends to become overwhelmed by “choice.” Too long of a beer list, Spotify, cable television, my local Strack & Van Til, what to do at any given moment in this great city of Chicago…you get the picture. So of course this extends to internet recipe searches. Hence why it’s taken me almost a year to attempt vegan mac & “cheese.” It seemed like too much of a commitment to make just ONE.

So many versions of “cheese” - what will work and what won’t? Do I really need to drop that much green on raw cashews? Do I really need to prep this cashew cheese two days in advance? Eff that. I’m on a budget and I’m goddamn hungry. Two days prep is two days too many. So I took the plunge tonight, using this recipe, bookmarked many moons ago. And it turned out fabulous.

Here’s how it went down…


  • one box medium shells (whole wheat)
  • 1-1/2 cups nutritional yeast
  • 1/2 pkg of extra firm tofu, “lightly” pressed
  • 1/2 cup olive oil
  • 1/2 cup water
  • 1/4 cup tamari (or soy sauce)
  • 1-1/2 cups unsweetened soymilk
  • 1/2 Tbsp sea salt
  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • yellow mustard to taste
  • 2 Tbsp Earth Balance
  • 1 cup plain panko bread crumbs


  1. Pre-heat your oven to 350.
  2. While a large pot of salted water is reaching a boil, prepare the “cheese” in your food processor. I pressed the tofu by hand (over the sink) and tossed chunks of the tofu into the bowl. Add the oil, water, tamari, soy milk. Blend. Add the nutritional yeast and blend some more. Next comes the salt, paprika and garlic powder. I finally added the yellow mustard while the food processor was, uh, processing (?) on Low.
  3. Go back to that pot of boiling, salted water & cook your pasta al dente (about 7 minutes).
  4. Melt the Earth Balance in a saute pan and toss the bread crumbs to coat.
  5. Drain the pasta as best you can and transfer to a 8x11 casserole dish (or the equivalent). Pour on the “cheese” and distribute the bread cumbs evenly across the top.
  6. Bake uncovered for 30 minutes. I then turned on the broiler for a couple minutes to brown the bread crumbs.
  7. EAT! This paired nicely with 1) a bottle of cab and 2) Sriracha.

Reheated some today for lunch and it was still tasty. Looks like we have a winner!

No budget for presents = everyone gets baked goods!

Vegan Pumpkin Bread

Yield: One full-size loaf or four mini-loaves
Prep time: 10 minutes
Bake time: 35-65 minutes (depending on size)


  • 1c whole wheat flour
  • 1c all-purpose flour
  • 1/4c corn starch (or add’l all-purpose flour)
  • 1 tsp baking soda
  • 3/4tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp ground cardamom
  • 1 can pumpkin (15oz)
  • 1c sugar (for vegan use pure cane sugar)
  • 1/4c oil + 1/4c applesauce (or 1/2c oil)
  • 1/3 c water
  • 2 Tbsp flax meal + 6 Tbsp warm water
  1. Pre-heat the oven to 350 degress. Grease the pan(s).
  2. In a small bowl, whisk the flax meal and warm water. Set aside for about five minutes.
  3. In a medium-sized bowl, sift together all-purpose flour, whole wheat flour, cornstarch, baking soda, salt and spices.
  4. In a second medium-sized bowl, combine flax meal mixture, oil, applesauce & sugar. Whisk until well blended. Add 1/3 cup water and pumpkin, whisk thoroughly. Start adding dry ingredients; folding or stirring gently to avoid over-mixing.
  5. Pour batter into pan(s). Bake mini-loaves for about 35 minutes, or 65 minutes for the full-sized loaf. Test with toothpick.
  6. Let cool for 15 minutes and you’re ready to go!

(adapted from this poorly written & organized recipe)

    Part of my ongoing quest to enjoy a plant-based diet means, duh, steering clear of meat and dairy. I have also stopped buying convenience foods: frozen meals (no more Lean Pockets for this gal), most processed foods (was never a big Velveeta fan anyways) and packaged soup (this tomato soup has become a mainstay). No big deal, it’s been easier than I could ever imagine (except when eating out, of course. Or when hungover). But that’s not to say it’s requires no effort. I have my pantry staples, I buy fresh veggies as needed but all this amounts to is eating a whole lot of the same thing (how much of my goddess bean salad can I really eat? A lot actually). This is when the glorious meal planning comes in. 

    This week I figured I’d be eating four lunches and four dinners at home and two lunches at the brewery. I’m a fan of leftovers, lunch for dinner, breakfast anytime, etc., so this should be easy right? 

    The usual suspects
    tomato soup (awesome hot or cold)
    buffalo “chicken” wraps
    tofu-soyrizo scramble

    Brewery favorites
    chickpea cutlets
    tofu-dill salad sandwiches

    Something new
    curried tempeh mango salad sandwiches
    asparagus & sundried tomato frittata
    chickpea salad wrap

    I’m hungry just thinking about it.

    I love Madeleines. They make me feel fancy. (But make sure that sugar is raw!)


    Vegan Madeleines


    2 ½ tablespoon flax meal

    ¼ cup hot water

    2 tablespoon plain vegan yogurt

    150 g granulated sugar

    125 g melted vegan butter

    A few drops of yellow food dye

    Zest of one lemon

    ½ teaspoon vanilla extract

    160g unbleached all purpose flour

    2 tablespoons non dairy milk


    Preheat oven to 350°F.

    Grease and generously flour the scalloped pan.

    Mix hot water with flax meal and stir for 30 seconds. Let this mixture rest for 1 minute.

    Strain the flax mixture to separate the grainy strong flavor flax seeds.

    Stir in yogurt, sugar,butter,food dye,zest of lemon and vanilla extract.

    Slowly add the flour and mix well.

    Add milk and mix well. The batter should be fairly stiff.

    Fill Madeleine pans ¾ ways up and bake at 350°F for 7 minutes. Reduce heat and cook at 250 F for another 8 minutes. Turn off the heat in the oven and leave Madeleines inside for 20 minutes. Cool and serve with espresso or tea.

    (via veganexperience)

    I hate to link to HuffPo, but YUMMERS.

    via brokevegetarian



    Sunday April 10th 12pm-7pm

    Logan Hardware

    2410 W. Fullerton

    (via bodywallet)

    I cannot wait to make this. The photo alone sells it. “Protein power salad” via gastrogirl

    (via veganfeast)

    Um, yeah, just found out about this. Hope it lasts long enough for me to give their offerings a try!

    Ste Martaen: “A gourmet vegan cheese alternative and vegan foodtruck operators”

    Facebook and Twitter

    Um, yeah, that’s a Chicago Prohibition History Bike Tour Map. That’s pretty much all of my favorite things wrapped in one! No pun intended

    Only $12 for a box of all five varieties, all named after booze, on Etsy.

    From Ethnically Engineered's e-mail:

    Our latest Chicago-centric Organic Vegan Soap Bar, Allsorts, is going to wow your guests with a Chicago history bicycle map inside.  Each bar is designed for the curious or student of Chicago Prohibition Era history. Open the wrapper to reveal a detailed adventure that will lead you to the intersection of vice and victim: 13 unlucky years unveiled as you travel through the city’s “noble experiment” and witness the creation of The Chicago Outfit and American Organized Crime.

    Scented with the sun kissed blends of essential oils this bar will fill your shower with a lush sweet citrus scent and a towel snapping back end.  Try all four scents:  Whisky Sour, Gin and Tonic, Spiced Rum or The Screwdriver.  Made with the finest, sustainably sourced/fair wage, organic plant oils; this bar was also produced using the most ethical considerations for the bio-sphere, it’s creatures and your family.


    Simple and Delicious Mac and Cheese! via findvegan

    On my “to make” list. I keep seeing cashew “cheese” recipes all over the place and think I need to find some time to experiment

    Our source, whom we’ve known five years and is as heavily entrenched in the hood as we are, shared with me (and now, you!) that Earwax Cafe, 1561 N. Milw., might not be closing, and instead reopening under same ownership with a revamped menu and possible expansion or remodeling. Stay tuned!

    from today’s Wicker Park Bucktown Pipeline newsletter

    Well, I’m still going for lunch there tomorrow.