Vegan Vagrants

Whad da Phad!?

2010-02-08T17:41:00.000-08:00

Thai food is perhaps one of my favorite types of food, both for its spices and its tangy-sweet combo. Making Thai food from scratch may seem daunting if you don't have access to Asian-specialty markets, but I pretty created this recipe using items strictly coming from our kitchen. Granted that at any point, our kitchen has some pretty un-conventional items compared to others, I still think this

Tempeh Taco Nummers

2010-02-08T15:52:00.000-08:00

Hello vegan friends (and vegan-to-be's),Got a nummer recipe for you today. It's been a while. I know. I've been cooking less lately, ever since I moved into a housing cooperative in Seattle, but by no means am I eating less because of this. In fact, living at the cooperative has helped me improve my catering-skills, since when I do cook, I have to cook for a minimum party of 14. Today, I have two

FNB Feed the masses, Feed your creativity

2009-11-23T10:21:00.000-08:00

Yo, this is Mung Bean reporting from Seattle, WA. This will be my home-base for a while, but it does not mean Vegan Vagrants is not alive and well. I am still a Humboldt-ien at heart and like many causes, eating creatively is something bigger than you or I. It is a movement of eating that is based on place, availability, and ethics--the goal is to wander from convention and those of us

E.Coli Madness

2009-10-05T23:42:00.000-07:00

Article and short video from NYtimes about E.Coli and hamburgers.Prepare yourself to be haunted.http://www.nytimes.com/2009/10/04/health/04meat.html(Article was posted on Oct. 3, 2009)Excerpt from the article:"The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria. Using

Vegan Gyozas

2009-10-05T23:01:00.000-07:00

So this recipe is from a while ago, so I might have a little trouble remembering all that was in this thing. BUT. it was mighty delicious, so here we go.Vegan Gyoz-asssss!1 pkg ravioli/dumpling wrapper skins (you could also make this yourself, but if you decide to purchase, make sure you read the ingredients! some have egg in it)1/2 head of red cabbage2-3 garlic cloves, mincedhunk of fresh

HONORIFICACOBBLER (or how we learned to stop worrying and love leftovers)

2009-08-07T15:47:00.000-07:00

Straight what up to the peeps up on da' inturweb. Dis be PhiltheFood. So me and my besties Lychee and SesameSteve were all illmatic in our boy Dustone's kitchen da otha night and we was like, "Yo we got nothing to make 'cept fo these slightly bruised, bargain apples from da CO-OP, this bowl of day-old oatmeal and deez ramnants of almonds and pecans." So we was like, "Yo let's make a cobbler son!

Chocolate Banana Xibalba Cake

2009-07-30T11:26:00.000-07:00

The other night I watched Darren Aronfsky’s film The Fountain for the first time. I do not have much to say about it except that if you haven’t seen this film already, you should, everyone should. Life’s fatal flaw is death, or is it? I feel that when confronted with death, life becomes beautiful, fuller and more cherished. And this is what I stand for, the appreciation

Best breakfast food ever: The CinnaMoi Roll

2009-07-20T16:57:00.001-07:00

While cinnamon rolls may be a classic treat for many American families, it was not so for me. I grew up in the concrete jungles of LA (in a very Asian neighborhood might I add) and my first memories of cinnamon rolls were from a Cinnabon stand in the food court of my local mall... but after my first vegan attempt, I can proudly say "Nay! No more!" to corporation-manufactured memories... (at

Nut and seed milks

2009-06-09T13:10:00.000-07:00

Growing up in a Chinese home and community has afforded me many perks and ideas for creating vegan alternatives. One of the most memorable (and pervasive) was being able to drink fresh soymilk everyday--by itself, in my cereal, with chinese doughnuts, sweetened or salty, hot or cold.Salty Soy MilkSweet Soy MilkBecause so many of us Asians are lactose intolerant, I had the good fortune of being

Save-the-Salmon Raw Cream CheeZ**

2009-06-09T12:38:00.001-07:00

It's taken a while, but I think I've finally come to terms with my compulsion to buy massive amounts of certain products. The latest one has been sunflower seeds. In a way, I kind of appreciate the challenge of trying to figure out what to do with two bags and one container full of the same product... otherwise, I wouldn't come up with accidental but delicious recipes like this

ON AIR: Vegan Vagrants

2009-05-11T13:25:00.001-07:00

DIY Muesli

2009-05-11T12:15:00.001-07:00

Up to a few weeks ago, I was paying your typically over-priced amount of $4-5 per pound of muesli at the North Coast Co-Op, but I am proud to announce that as of now, I have finally switched over! Making muesli is amazingly easy and the best part about it is that it can be customized according to taste, allergens, and especially what's available in your pantry.I've included my most recent muesli

WATCH IT: 30-days as an Animal Rights activist

2009-05-11T12:04:00.000-07:00

From the creator of Super Size Me, Morgan Spurlock puts the spotlight on animal rights, veganism, and activism.

Mediterranean Pizza with Cilantro Pesto

2009-05-11T11:25:00.000-07:00

Greetings vegan-ites!After having kicked myself over many un-photographed meals and dishes, I can't believe I managed to save the last piece of this wonderfully yummy pizza from its eventual destination (Steve's stomach) on this particular evening.This is a simple yet deluxe example of how to fancy up an otherwise boring pizza by utilizing our best friend in the kitchen--our vagrant creativity!