22 Sep

For my penultimate Vegan MoFo post, I wanted to tell you all about this amazing vegan pop-up here in San Francisco run by these two rad queers. And it’s called Hella Vegan Eats.


Every time they pop-up near by me, I go. The food is so exciting and delicious and, clearly, vegan. What’s more, they finally got their food truck up and running, so are now serving food regularly in Dolores Park (which is only relevant if you live in the Bay Area).

I went to the Hella Vegan “Endless Summer” pop-up at Dear Mom, a great bar just a short bike ride from my place in the Mission. In addition to the fabulous food, I got to hang out with some of my favorite people.  And they gave us crayons and coloring sheets.


One of my besties, Xiney, with my tiny three-legged chihuahua, Trike.


Coloring sheets!

Me and my boo split the Godzilla Fries (one of my favorite dishes they serve) and the Korean Fried Chicken Sandwich. The Godzilla fries would have been more than enough for us both (HUGE portion) and were fucking perfect. Awesomely (baked? fried?) potato wedges, covered in pickled ginger and carrots and wakame and ginger sesame “pork” and some delicious mystery sauce. The stuff dreams are made of, really.


The soba salad, “Indian Summer” tacos and (in the background) Godzilla fries. Please note that I had to photograph my friends’ meal cuz we ate ours too fast and forgot to take photos.

The “chicken” in the sandwich was good, but the sandwich as a whole was a little disappointing. The bread was really dense and dry, and there wasn’t anything else on the sandwich but the chicken. We ended up leaving most of the bread, as you can see here.


But this is the first disappointment I’ve had with Hella Vegan Eats, so don’t be discouraged. The food is amazing, and SO CREATIVE. Check out this menu!


If you’re in the Bay Area, I highly recommend checking them out. They update their facebook page often with their locations and menus.


Some Like it HOT! (Vegan MoFo Weeks 1 & 2 cuz I’m a slacker)

14 Sep

Remember when I was like “I’m gonna veganize this recipe!“?

I bet ya’ll were like “YEAH, SURE MO. You never update this blog!”

But guess what, punks?! I did it! The fruits of my labor:


And because I forgot the first week of Vegan MoFo, there’s TWO RECIPES for the price of one in this post! See that green blob on the right side of the plate? That’s my kick ass homemade green salsa. Lucky you! Go below the cut for both recipes. Hope you like it spicy, cuz this shit is HOT.

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AH! Vegan MoFo!

13 Sep

OMG I totally forgot that I signed up to do Vegan MoFo. But don’t worry, I’ll make up for it!

Tonight I’m gonna veganize this recipe for “Healthy Chipotle Chicken Sweet Potato Skins.” Sans chicken and cheese, clearly. 

And this weekend, I’m gonna eat delicious food at the Hella Vegan Eats popup and then blog about it in excruciating detail so you all can sit behind your computers, salivating and jealous.


Pão de Mel (Remember me?)

30 May

Damn, I suck at blogging. Sorry guys.

But look! I’m back! And I’m gonna share a really delish vegan baked good with you.

Last weekend was Carnaval in San Francisco! And as I’ve done in the past, I hosted a brunch post-parade viewing. I wanted to cook stuff that I could prep the night before and do minimal work on the next morning so I could spend a lot of time watching the parade and not a lot of time in the kitchen. My menu was a vegan brunch casserole with soyrizo, potatoes, black beans, chiles and “cheezy sauce,” but I made it up and forgot to write down amounts so NO RECIPE FOR YOU. But I also made some kick ass green salsa (which I *will* share with you in the future), fruit salad, and the recipe below for pão de mel.


Pão de mel is Portuguese for “Honey Bread.” It’s kinda like Brazilian gingerbread. But better cuz it’s dipped in chocolate. And I was super excited to find a vegan version cuz it’s tasty and super popular with brunchy crowds.  I found the recipe on Foodologie.com, and made very few changes. It’s a great recipe!

Pão de Mel (makes 12 muffins)

2 cups of whole wheat pastry flour
1/2 tbsp baking soda
1/2 cup maple syrup
1/2 cup sugar
1/2 tsp nutmeg
1 tsp cinnamon
1/4 cup coconut oil
1/2 cup honey
1/2 cup almond or soy milk
2 cups chocolate chips

Preheat your oven to 350 degrees. Mix together all of the dry ingredients,then add all the wet ingredients and mix well.

Pour the batter into cupcake/muffin tins lined with paper liners. Fill them 1/2 way up (add more if you have left over batter, but try not to go above 3/4 full). Put them in the oven for 30ish minutes. Check to see if they’re done by sticking a sharp knife or tooth pick in the center of one, then pull it out to see if it’s clean.

While they’re cooling, put the chocolate chips in a glass or metal bowl and place it on top of a saucepan of boiling water. Stir the chips until they’re melted, then dip the tops of each muffin in the chocolate and put aside to let the chocolate harden.

Muito bom!


Vegan Biscuits and Gravy!

3 Sep

I went to Portland recently, and was overwhelmed with the vegan restaurant options. One of my favorite places was the Sweet Pea Baking Company. It was a lovely little cafe with all vegan baked goods (and some gluten free options!) and excellent coffee. I ordered the vegan biscuits and gravy, and was inspired to try making my own!

And I have to admit, my version was more delicious. And it even pleased my omnivorous room mate who is dubious of all things vegan. It was “meaty” and substantial and super filling (I ate it for breakfast three hours ago and still feel stuffed). There is nothing traditional about this version, though- whole wheat flour biscuits, and a nice dark gravy supported with veggies. The perfect Southern comfort food with a whole food twist.

Without further ado, my recipe! This feeds 4-6 people, and takes about an hour to make the biscuits and 45 minutes to make the gravy. I made the biscuits two days prior and stored them in air tight containers, but they were still delicious after a quick warm up in the toaster oven.


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16 Jul

So I know I haven’t made a new post in like a million years. And I could give you a bunch of excuses, but whatever let’s be real.  What’s really the most important thing for you to know is that since we last spoke, I’ve gone vegan.

Yes, vegan. As in no meat, no dairy, no eggs.  As in, I only eat stuff from plants (and honey, because I’m not that hardcore). People always seem to ask, “BUT WHY!?” with a look of horror on their face (or occasionally a look of disgusted curiosity). And I don’t really have a great response, so I’ve been answering, “Because I want to see how it makes me feel.”

Before this journey into veganism, I ate vegetarian about 80% of the time. I shop at Rainbow Co-Op (a grocery store that doesn’t sell any meat), and didn’t often buy dairy because it went bad before I could finish it. Eggs and yogurt were my only constant dairy purchases. My meat intake was limited to eating at restaurants, which was cut back substantially when I was unemployed. A few months ago, I realized I wanted to take the leap into veganism to see what that change felt like. I was already so close, I figured it wouldn’t be too much of a shift.

And for the most part, veganism hasn’t really been that different, or difficult. I have a vegan roommate and many vegan friends, and access to really amazing vegan cookbooks/blogs (like The Post Punk Kitchen– or really anything by Isa Chandra Moskowitz). I also live in a city where veganism isn’t frowned upon as some sort of crazy cult- most restaurants understand what I mean when I ask if a dish is vegan- or can be made vegan- and there are many really epic entirely vegan restaurants here in San Francisco.

The biggest difficulty (other than missing chocolate ice cream), has been breakfast. I used to eat an egg EVERY MORNING. It was an awesome little chunk of savory protein that made me feel full and energized and only took 5 minutes to cook. But going vegan has made breakfast a bit trickier.

I know there are tons of fake meat options, but they all have contents that have been processed within an inch of existence, and it kinda creeps me out. I like to know what’s in the food I’m eating- which is luckily usually easier on a vegan diet.

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18 Apr

In what I can only explain as amazing luck, I spent a good chunk of my teenage years photographing and interviewing my favorite rock bands. I got pretty good at hiding my  overwhelming joy at meeting some of the most popular acts of the early 2000s. There’s no better way to lose your cool factor then by squealing “OMG I’M YOUR BIGGEST FAN” to the famous person in front of you.

But guys, I almost lost it a few weeks ago when I met Wyatt Riot of “Put it in Your Mouth with Wyatt Riot,” a Portland based foodie video show. I first saw Wyatt’s show about a year ago. I was immediately taken with the hot chubby queer talking about the food of Portland, whether cooked in a restaurant or in his friends’ kitchens. I mean, this guy has the word “CHUBBY” tattooed across his belly. He’s pretty much the coolest of the cool. So when he walked into my apartment, it took every ounce of my self control not to faint from excitement.

When I heard he was going to be in town for a conference, I invited him to my place for some home cooking. Unfortunately the timing was such that I was a) broke and b) super busy getting ready for the Sister’s 33rd Anniversary, so I had to think of something fast, cheap, but still delicious. Also, it was storming like CRAZY in SF that week, so I wanted something to warm us up.

Luckily, I remembered my mom’s kick ass chili recipe. My mom is a genius when it comes to really epic, fast, easy to prepare food- and this chili is the perfect example of her mad skills. I thought I’d bulk it up a bit by making corn bread in a cast iron skillet, but that turned out horribly so I’m going to pretend it never happened and not share the recipe with you (lesson learned, kids: not all recipes on the internet are awesome). BUT the chili! It was amazing! And you can make it vegan (like I did) so EVERYONE can enjoy!

I’m now going to share with you my mom’s super secret chili recipe, so you can also impress your gaymous crush with this awesome recipe (and yes, Wyatt was just as awesome as my expectations hoped he would be!):

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