THE Australia Tour is NOW

SVF SideshowsA3

Hello! I’m in Australia on a fabulous vegan food tour with Isa Chandra Moskowitz and The Vegan Black Metal Chef starting on March 26th in Melbourne, then zooming on to Sydney, and wrapping it all up in Brisbane.

We’ll be in a bunch of places, and here’s where to find us in your nearby Oz city:

We’re kicking it off in Melbourne, Wednesday 26th March, The Corner Hotel, Melbourne 18+. Get tickets in your hot little hands and get ready for a night of vegan cooking thrills!

THEN Friday 28th March in Sydney, a very special house show with limited seating. Isa and I team up to prepare vegan treats and eats inspired by some of our latest cookbooks. This is your chance to ask us anything/put us on the spot about vegan cookin’, or tell us how pretty our hair is, or just hang out! Details TBA here and everywhere.

Saturday 29th March - The Factory Theatre Lic/AA for the Sydney Vegetarian Festival. This is huge folks, vendors and events and you gotta see this!

Sunday 30th March - Crowbar, Brisbane 18+ , at this totally sick looking metal lair Crowbar , get tickets right here. I’ll be the one wearing black.

Monday 31st March – Brisbane. We have another intimate cooking show with just us ladies, first come first serve. But, you don’t have to be a lady to attend for a night of casual vegan cooking and HOT GOSSIP! It’ll be the end of the tour so who can say! Again, the deet are TBA!

 

Vegan Eats World: Send me my mistakes!

Just over one year ago Vegan Eats World ate the world!

Since then, I’ve been busy chopping, slicing, and dicing up my next cookbook, as of now titled Salad Samurai. My life pretty much is wrapped up in this project, but right now Vegan Eats World needs your help!

I’m collecting errata (recipes, text, whatever!) over the next few weeks. No idea when to add the cilantro to the curry but yet it’s listed in the ingredients? Looking for that missing step 2 in the spinach dumpling? Noodle dish directions in need of fine tuning? Let me know!

Send any errata you noticed with you little eagle eyes to errata@veganlatina.com. Add in the SUBJECT line [VEW errata]. Here’s a suggested format for your email, if you like suggestions that is:

Subject Line: [VEW errata] page 402

Page: 402

Recipe: Mongolian Flaming Apple Yakisoba

Errata: Ingredients call for 2 pounds of light blue cauliflower, but it’s missing from the recipe directions

Thank you kindly!

Vegan Mashup Kickstarter: Help Us Make Vegan Cooking Television

Vegan Mashup Season 2 http://www.kickstarter.com/projects/65363784/planning-vegan-mashup-season-two

Vegan Mashup, our by-our-bootstraps vegan cooking show that’s been featured on public TV enters it’s last stretch of funding, and we could really use your help. We want to make another season of our much needed vegan alternative cooking shows. Pledge a little or a little more if you can, and we’ll bring you a fresh and tasty season of honest vegan cooking. We’ve recently added a few new hot rewards, so take a look or share with your food-forward friends.

The other big news is that I’m deep in recipe development of another book. Unlike Vegan Eats World, this book will be smaller, tighter, faster and shall we say I’m cooking away at it on an accelerated time line. With a drop date in the fall (but slated for a Spring 2014 release) and a lot to do before then, it’s been nothing but salads, salads, and more salads. Did I mention this new book is ‘bout salad? My working title is “Salads Don’t Suck”, yet I suspect my publishers may have other ideas.

You have questions, of course! Well here are a few answers.

Vegan Mashup season 2? There was a season 1?

You bet there was! A whole first season exists, and can be found on various public access stations throughout the country. Haven’t seen it yet? Then call up your local station and ask ‘em nicely for it, or order the season on DVD. Even if you haven’t seen the first season, doesn’t the world need a little more vegan representation in the cooking show universe? Pledge a dollar, pledge a little more if you can, and spread the word about our Kickstarter page these last precious days!

Do you need recipe testers?

Surely, I will. This will be on a much smaller scale that Vegan Eats World. When the time comes, I’ll announce it here on my blog and likely on my Vegan Latina Facebook page, likely in early August.

Vegan salads, isn’t that like saying carnivorous bacon?

I’m not so sure about that metaphor, but yes, I did feel a little weird announcing to friends, family, or complete strangers that I’m working on a salad book. After the huge omnibus of Vegan Eats World, the task of doing another small book came quickly into focus. My first impulse was pizza, but after a lot of soul searching (and a pending fantastic pizza book from Julie Hasson), I decided that after years of cupcakes, pies, cookies, dumplings, I could really use a salad. But not a flimsy bowl of iceberg lettuce, but a full meal nourishing bowl of greens, grains, beans, veggie proteins, fruits, nuts, and other vegan goodies that satisfy and deliver filling, nourish plant based goodness with little fuse. These will be whole meal salads, ready to rescue your lunch from a boring, overpriced $12 sandwich (as it happens here too easily in NYC) or greasy take-out for dinner after a long day…as I do have a full time job in addition to the books, many of these recipes are based on real life weeknight meals.

You’re so quiet lately!

Yup, I have been. I’m basically in a torrid love triangle between my salad spinner and Scrivener (my word processing app of choice) these days, also working, writing, and organizing a new book on a very tight deadline. Will I take break from constant salad to post something non-salad? Will I get so sick of kale that it will be my new four-letter word? Will I find an exciting ending for this post?

Vegan Cookies Invade Your Cookie Jar – 100 Dairy-Free Recipes for Everyone’s Favorite Treats

Vegan Cookies Invade Your Cookie Jar

Vegan Cookies
Invade Your Cookie Jar

100 Dairy-Free Recipes for Everyone’s Favorite Treats
B&N / Amazon

From Publishers Weekly: “From the authors of the excellent—and cheeky—Vegan Cupcakes Take Over the World comes this winning collection of vegan cookie recipes that should appeal to vegans and nonvegans alike. Without a hint of preachiness, and with plenty of sass, the book delivers veganized versions of traditional cookies such as New York City’s black and white cookies, Pepperidge Farm Milanos (called minonos) and lemon bars, about which the authors explain, “For too long we vegans have had our faces pressed against the glass of the dessert case and longing for the sweet tartness of those shimmering lemon bars. Well, you can stop scaring the staff of that bakery. There are also sophisticated confections like toasted almond cookies with fleur de sel and macadamia lace cookies. While there are cookies that sound suspiciously healthy, such as fruity oaty bars and whole wheat chocolate chip cookies, decadent recipes like caramel pecan bars and starry fudge shortbread, filled with non-dairy chocolate ganache, show that you can be vegan and still indulge in delicious treats.”