Just in time for the holidays, a vegan Bailey’s recipe!

by Paul Jarvis

This recipe is from my cookbook, Eat Awesome (use the link to get it for 50% off).

I don’t drink, but a lot of my friends do and they love this concoction. It tends to get whipped up and pulled out around Christmas, but really, it can be great for any occasion (Tuesday is a good occasion, for example). I have no idea how long this lasts in the fridge, since it tends to disappear really quickly.

Serve on ice, use in coffee, or keep in your (secret) flask.



  • • Coconut milk
  • • Maple syrup
  • • Vanilla extract
  • • Espresso
  • • Whisky
  • • Cocoa powder


  1. 1. Combine a can of coconut milk with a couple squirts of maple syrup, a few teaspoons of vanilla extract, 1-2 tablespoons of cocoa powder, and 2-3 shots of espresso (or 1⁄2 a cup of strong coffee). Add in whisky to taste, usually 1-2 cups.
  2. 2. Blend until smooth. Taste to adjust sweetness and alcohol content.
  3. 3. Serve chilled and store in a sealed container in the fridge.

Debate: Don’t Eat Anything with a Face

By D.R. Hildebrand

Photo: Joshua Katcher

Earlier this month, The Discerning Brute covered promotions for the debate event “Don’t Eat Anything with a Face.” It got a lot of press traction. Hosted by the U.S. affiliate of Intelligence Squared, the debate featured two two-member teams arguing each side of the motion. For the motion were Dr. Neal Barnard of the Physicians Committee for Responsible Medicine and George Washington University and his debate partner Gene Baur, founder and co-president of Farm Sanctuary. Against the motion were Chris Masterjohn, author of the blog The Daily Lipid (sponsored by the Weston A. Price Foundation), and his debate partner Joel Salatin, public speaker and director of Polyface Farms.

The debate was composed of three rounds, including a question-and-answer with the audience, and to my delight it maintained an intelligent, robust, and precise examination of the motion, Don’t Eat Anything with a Face. The facts and concerns the debaters addressed, on both sides, were detailed and numerous, and, at the same time, far from complete. Nevertheless, at the end of the ninety minutes the audience was asked to select a winner. The results are illuminating. TheDiscerningBrute.com editor, Joshua Katcher was in the audience and had this to say:

“The debate was sold-out, jam packed, and the popularity of this debate was such that it crashed the Intelligence Squared website! The energy both in the crowd and on the stage was intense, thought-provoking, and above all, it was nice to her that the place where 99% of meat and dairy products (CAFO’s, more popularly known as factory farms) was not even on the table for debate, being considered indefensible by both sides. At the after party, even moderator John Donvan, author and correspondent for ABC News, admitted he’d be changing his eating habits.”

For anyone passionate about food, the definition of food, the future of food, the state of farming, or our relationship to non-human animals, this is a serious investigation of all of these topics. The only related topic not considered here is that of factory farming. Both sides of the motion agree from the outset that factory farming, and all its outcomes and implications, is egregious. The panelists debate only the motion: Don’t Eat Anything with a Face. It is worth watching:

One of the main points raised by the two who argued against the position was that many animals are killed in growing vegetation. But according to research, more animals are still killed in farming them directly:

Haikure, Ghosts, Superheroes & Phoney Baloney

Haikure is an Italian denim line with simple, classic style. Haikure also utilizes hemp, organic cotton, recycled poly, lyocell, tencel, linen and low-impact, plant-based dyes and aging processes. PLus, they have a really innovative tracking and transparency system in place that lets the buyer know the life-cycle and impacts of the purchase.

THE GHOSTS IN OUR MACHINE is a journey of discovery into what is a complex social dilemma. In essence, humans have cleverly categorized non-human animals into three parts: domesticated pets, wildlife, and the ones we don’t like to think about: the ghosts in our machine.”

Liberator_issue1cover-TimSeeleyMoCCAfest exclusive.  Cover art by Javier Sanchez Aranda, colors by Kathryn Mann

I grew up reading comic books which is why I’m so excited about LIBERATOR, a new series from Black Mask Studios where gritty antiheroes put the target on animal abusers and dog fighters. The comic book is a collaboration between Matt Miner & Vito Delsante. Go to the signing for Liberator #1! Visit any of the following links to pre-order online:

CLICK HERE to find your closest comic book store.
Pre-Order from Discount Comic Book Service (USA, ships internationally)
Pre-Order from Midtown Comics (USA, ships internationally)
Pre-Order from Things From Another World (USA, ships internationally)
Pre-Order from Forbidden Planet International

When I finally got to try Phoney Baloney’s coconut bacon, I went through half the bag by itself in the first 15 minutes! Needless to say, the smokey, savory, crispy flakes go great with everything from salads to cupcakes – but don’t forget to make a classic BLT. Check out Isa’s recipe for butterscotch cupcakes with coconut bacon, and Phoney Baloney’s own recipe for a BLTA

Prospector, Treeline, Uniforms for the Dedicated

http://cdn.shopify.com/s/files/1/0208/4178/products/IMG_4906_1024x1024.jpg?1555DukeThe Kingsley http://cdn.shopify.com/s/files/1/0208/4178/products/xIMG_5491_1024x1024.jpg?1555


Treeline Cheese is a cashew-based, aged, artisan cheese that ripens in upstate New York’s Catskill mountains. Whether you stuff a date with it, eat it on sliced fruit, mix it into rice or pasta, or use it to top-off any dish that would call for a fine cheese, it seems there’s no way to go wrong with fine vegan cheeses. Sometimes, though, nothing is better than enjoying a glass of wine while simply letting one small wedge at a time slowly melt in your mouth.


Jay Kitchen Subverts Fine Dining with Two-Day Pop-Up in NYC


If you are in the New York area and you love good food, you must come dine with me at this event! It’s going to be outstanding.
Breakout chef Jay Astafa will be sharing a sneak peek of his latest vegan fine dining concept, jay kitchen, at a two-day pop-up on April 25th & 26th at 7pm at New York’s Old Bowery Station (168 Bowery, New York, NY 10012 [map]).  Tickets to the jay kitchen pop-up are available through Eventbrite.com HERE for $95 and include an 8-course tasting menu and complementary wine and beverages.

Astafa’s concept —one that fuses modern techniques with a sensible focus on the inherent beauty of spring vegetables— is the latest chapter in the culinary career he began at age 16, when he revitalized his father’s Long Island pizzeria, 3 Brothers Pizza Café, by introducing a vegan adaptation of the family’s traditional Italian fare.  Astafa describes his work as “culinary activism” for animals, for the environment, and towards healthier communities. The jay kitchen two-day pop-up will be a preview of what discerning NYC foodies can expect from the culinary activist’s flagship downtown Manhattan restaurant, of the same name, slated to open in late 2013.

Get tickets here: http://jaykitchenpopup.eventbrite.com/

Celebrating Spring Vegetables

While most NYC vegan attractions revel in their unique abilities to create replications of meat and dairy dishes through the use of soy and wheat-based analogs, jay kitchen will revisit the roots of vegetarian sensibilities and present dishes that celebrate the vegetables themselves.  Astafa honors the fact that it was these same soy-heavy vegan comfort foods made 3 Brothers a destination restaurant for vegans across the country, gained him a cult following, and earned him features in The New York Times, and CBS Nightly News, but he also is eager to show the world that vegan fine dining is not only possible …it can also be an amazing experience.  Those dining at the jay kitchen pop-up will experience an  8-course tasting menu with brilliant displays of spring vegetables, hand-made cashew bries, butters and pastas (with gluten free options), braided with modern culinary techniques like Astafa’s balsamic caviar (a molecular gastronomy creation) and playful highlights like “smoking” liquid nitrogen infused caramel corn balls (a testimonial to Astafa’s youth amidst a sophisticated dining experience).  For dessert courses Astafa will be collaborating with his close friend, vegan pastry chef, Dani McGrath.


Changing the World for Animals, One Plate at a Time

Animal rights activism has been a longtime passion for Astafa.  At 16 his freedom to experiment with resources at his family’s restaurant gave Astafa an opportunity to carve himself out a unique niche in the world of animal advocacy.  Astafa seeks to use his culinary activism to show the world that vegan food can be elegant, delicious, and fun, all at once. “It’s all about high quality ingredients that are used to create a vegan fine dining experience” says Astafa. “I love this concept because people don’t usually connect fine dining and vegan together.  It’s my mission as a vegan chef to show people that you can have fun gourmet dining experience that doesn’t harm any animals.”  Both Astafa & McGrath understand that food trends are governed, at times, by no more than a handful of tastemakers, that these tastemakers can have a profound impact on the way people make food choices, and that our food choices directly impact the lives of animals and the natural environment.  For -2Astafa, jay kitchen is a Coup D’état aimed at subverting NYC tastemakers with lavish vegan cuisine.

About Jay Astafa

Jay Astafa is a vegan chef with a passion for creating innovative dishes.  When he was only 16 Jay created a vegan menu for his father’s Italian restaurant, 3 Brothers Pizza Cafe, where his plant-based adaptations of Italian classics quickly drew a cult following.  At age 18 Jay graduated from New York City’s Natural Gourmet Institute and developed an affinity for modern culinary techniques.  Jay plans to open a vegan fine dining restaurant in New York in Fall 2013.

About Dani McGrath

Dani McGrath is a 23 year old, vegan and gluten-free baking enthusiast.  Like Astafa, Dani McGrath has merged her culinary expertise with her love of animal activism, often donating her celebrated pastries to benefit local shelters and non-profits.

Get tickets here: http://jaykitchenpopup.eventbrite.com/