Summertime is burger time — even in a zombie apocalypse. Have you ever wondered what you will eat after the zombies take over? Will it even be possible to maintain a vegan diet? Yes, it will — at least if you believe The Vegan Zombie.
The video below offers a recipe for Spicy Black Bean Burgers that you may want to try now, rather than waiting for the apocalypse.
Summertime is great for both grilling and partying. What party food can benefit from a grilling? Salsa!
Join Chef Johnna Gale in the video below to learn how easy it is to make a spicy roasted salsa that will be the hit of any picnic, party, or cookout.
In addition to walking you through the recipe from the kitchen to the grill and back to the kitchen, Chef Johnna shows you how to safely peel your peppers and just how “roasted” your ingredients need to be.
The full recipe can be found here — and more salsa recipes (sans roasting) are available here.
Do you have a favorite salsa ingredient? How do you feel about salsas that go “beyond the tomato” to feature tomatillos, mangos, watermelon, or even cactus?
I think it’s appropriate that the first video we produced for Things Vegans Cook is an unboxing video of a cookbook. We had the opportunity to review V is for Vegan by Kerstin Rodgers, an award-winning food writer from Britain. This is the second edition of the book; it seems to be pretty popular.
When I got the package in the mail I was so excited. I seized the opportunity to record my delight in receiving and opening this delivery. I hope you enjoy watching as much as I enjoyed recording this video.
If you would like us to review your book here on this website, you can contact us and we’ll look at what you have to offer. It has to be in line with TVC’s philosophy, we are all about what vegans cook. Maybe we’ll make another unboxing video!
Thanks for watching — and check back on Friday for our review of the book.
Monday’s recipe was a warm and fuzzy vegetable ragout from the Vegetarian Times. Today we feature a video that will help you step up your presentation or this and other entrees: how to make edible squash bowls.
There is a trick to hollowing out and preparing acorn squash to be stuffed. This technique is known to cooks everywhere, but for the home cook, it may be a new tool for your culinary repertoire. These are the kinds of tricks that can really help speed up your cooking time, so give it a try and let us know how it turns out.
Here in the Southwest, chilies are available year round. One of our favorite dishes is the one for poblano chilies stuffed with quinoa show in the video from the Kitchen Shaman YouTube Channel.
This recipe isn’t in the “easy” category as it involves a number of steps, but you can follow along with the video and you’ll end up with a satisfying dish.
Try this recipe out on some of your friends and see if they don’t say “Oh yeah vegan cuisine has flavor!”
It is ridiculously easy to make your own almond butter, if you have a food processor. Even a small one.
Just take a handful of almonds, toss them in, and puree to your desired smoothness. The mixture will first make crumbs, then a ball, and then the almonds will break down into almond butter. Just have patience. Spread on anything you would put peanut butter on.
Want to see how easy it is? Enjoy this video by Chef TR.