• These are rad, plain and simple. Vegan, unisex moccasin-style sneaks from Keep. $75
• The new fall organic cotton tees from Loomstate hit the spot. $60
(But hey, Loomstate, I’m super bummed to see you starting to use livestock products like wool in sweaters, a leading causes of greenhouse gas emissions.)
• Chloe Jo at Girlie Girl Army introduces us to the unpressed collection from Unstitched Utilities, featuring Tyvek® material. These shoes are super lightweight, strong, casual, and comfortable. Tyvek is a made of recycled material that is lightweight and looks like paper, but is stronger than leather.
• You make me sick! Who wants to eat a chicken’s menstrual-cycle, anyway? With the largest egg recall in US history (more than a half billion eggs) and another huge meat recall in the works, now is best time to ditch animal products, if you haven’t already! Replacing eggs in cooking and baking is a cinch, choose any of these options:
- • 1 tbsp milled flax seed and 3 tbsp water = 1 egg (perfect for cake).
- • 1/2 banana = 1 egg (delicious in pancakes/muffins)
- • Ener-G Egg Replacer – follow directions on box.
- • 2 tbsp cornstarch= 1 egg
- • 2 tbsp arrowroot flour = 1 egg
- • 2 tbsp potato starch = 1 egg
- • 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
- • 2 tbsp applesauce = 1 egg (great in brownies)
Find out quick and easy tips on ditching dairy and meat, and start digging some tofu-scramble!
joshuakatcher, August 26th 2010 |
Tags: egg recall, keep, loomstate, organic cotton, tyvek, Unstitched Utilities, vegan moccasin
Posted in animal rights, fashion, food, green, news, organic, recipes, vegan, vegetarian
• It is sweltering and it’s not even July yet! This calls for some tank tops and light-weight shoes. Visit your local thrift store or get some organic cotton/ recycled poly tanks from Element, and slip-on red canvas boat shoes from Sanuk.
• Now that summer is here, it’s time to make some plans. Check out my VegNews column, Super Eco Summer for everything from vacation ideas to NYC best ice cream shoppes – from sustainable surfing tips, to backyard gardening. Yes, that’s a magical, surfing ice cream cone.
• Check out VegNews’ July Fourth survival guide for some awesome tips on food that will make any backyard barbecue sizzle.
• Stars and stripes and spangled banners and weapons exploding in mid air! It’s almost July 4th, and you know what that mean… war and meat! Well, that or a vegan hot dog-eating contest in Texas hosted by some bad-ass firefighters. If you’re in Texas and think you’re man enough to take on some serious eating competitors hwo can handle the heat, git on down to where the stars at night are big and bright. See their Facebook page.
The Final Bun-tier
4th Annual Veggie Hot Dog Eating Contest
CLICK HERE TO SIGN UP NOW!
joshuakatcher, June 28th 2010 |
Tags: eco, green, menswear, tips, vegan summer, vegetarian
Posted in accessories, animal rights, fashion, green, news, organic, recipes, recycled, sports, upcycled, vegan, vegetarian
Chocolate is so versatile, satisfying and complex. When I have a craving for a chocolate experience, I don’t want something mediocre – I want drama on my taste-buds. This recipe really enhances the chocolate experience with molasses, espresso, vanilla, almond, and coconut oil – deepening the flavor of the cocoa and allowing it to mingle with new subtleties. This is a wheat-free recipe*
WHAT YOU’LL NEED (makes about 2 dozen):
- •3/4 cup non-dairy butter (I use Earth Balance)
- •1/4 cup extra virgin, unrefined coconut oil (at room temp!)
- •1/2 cup unrefined sugar
- •1/2 cup brown sugar
- 1 Tbs molasses
- •3/4 tsp. salt
- •2 Tbs egg-replacer (I use Energie or flaxmeal)
- •1 Tbs vanilla
- • 1 shot of cold espresso (2 Tbs)
- • 2 cups spelt flour
- • ½ cup almond meal
- • ½ cup cocoa powder
- •1 cup vegan, semi-sweet chocolate chips.
Directions:
- 1. Put the espresso in the freezer to cool it down, then preheat oven to 350F. In a large bowl, cream together vegan butter, sugars, molasses, coconut oil and salt.
- 2. In a small bowl or mug, beat “egg replacer.” Then add to margarine-sugar mixture. Add vanilla and combine.
- 3. Slowly, little by little, add flour, stirring constantly to combine. Continue until all flour is well combined (it will get harder to combine the more flour you add).
- 4. Mix in chocolate chips and espresso.
- 5. Form dough into 1-inch balls and place on an ungreased baking sheet. Stick it in the oven, and they’ll be ready in about 13 to 18 minutes.
joshuakatcher, June 23rd 2010 |
Tags: chocolate chocolate chip, cookies, recipe, vegan cookies, what-free
Posted in recipes, vegan, vegetarian
Kimchi-Mayo is the official condiment of summer-2010! I am obsessed, and it’s so easy to make. This lunch, which I smothered in vegan kimchi-mayo, is filling, healthy, and gluten-free! I experimented making some bread with red-beans and flax-meal, and it came out light, chewy, and excellent. It’s packed with protein and omega fatty-acids. The type of starch 
contained in beans gives you the satisfaction of eating starch without the heavy carb-load. Served on a bed of purple kale and topped with braised mushrooms, tempeh-bacon, and onion.
WHAT YOU’LL NEED (serves 2):
For the Beanbread:
- • 1 15oz. can of red beans
- • 1/2 cup flax meal
- • 1 unsalted vegan bullion cube
- • 2 Tbs Nutritional Yeast
- • 2 Tbs Apple Cider Vinegar
- • 1 tsp salt
- • 1 tsp pepper
Kimchi-Mayo:
- • 2 Tbs vegenaise
- • 2 Tbs Spicy Kimchi
For the rest:
- • 4 large purple kale leaves
- • 2 cloves garlic
- • 1/2 medium onion
- • 1 cup of trumpet mushrooms
- • 1/4 cup white wine
- • 1/4 cup water
- • 1 unsalted vegan bullion cube
DIRECTIONS:
- 1. In a mixing bowl, mash the beans and bullion into the flax meal until mostly smooth.
- 2. Add the nutritional yeast, salt, pepper, and vinegar.
- 3. Spread with a fork on a wax-papered baking sheet about 1″ thick, and bake on 425º for about 20 minutes. For a cracker-like texture, bake at 400º for about 30-35 minutes. Set aside.
- 4. Meanwhile, in a large skillet, bring the water and wine to a boil, then reduce to medium heat.
- 5. Add the bullion, diced garlic, diced onion, sliced mushrooms, and tempeh-bacon.
- 6. Let simmer until the liquid cooks off (notice, we’re not using oil!)
- 7. Steam or flash-boil the kale.
- 8. For the kimchi-mayo, simply combine the kimchi and the mayo in a small cup or bowl.
- 9. For plating, put the kale at the base, then the bean-bread, then the kimchi-mayo, then the braised mushrooms and tempeh.
joshuakatcher, May 18th 2010 |
Tags: bread, cilicac, gluten-free, minchi mayo, recipe, red-bean, vegan, vegetarian
Posted in Health, food, recipes, vegan, vegetarian
I’m a guy that likes berries. Yes, they are pink and purple and red and really pretty, but who cares! There’s something sexy about them. They taste amazing, they are incredibly supple and healthy, and they make for a perfect breakfast when mixed with some nuts, seeds, dried fruit and non-dairy yogurt. I’ve been trying to start my weekdays with something a bit lighter to keep my engine running smoothly, and this regimen has me feeling great!
Pear Berry Breakfast
WHAT YOU’LL NEED (serves 2):
As always, try to get as organic and local as possible.
- • 6 large strawberries
- • 2 pears
- • 1/2 cup raspberries
- • 1/4 cup dried goji berries
- • 1/4 yellow raisins
- • 1/4 raw pistachios
- • 1/4 raw cashews
- • 1/2 cup unsweetened, non-dairy yogurt
DIRECTIONS:
- 1. Clean and then chop the pear into long pieces
- 2. Rinse the fresh berries and chop the strawberries
- 3. Add all ingredients to a bowl and gently mix.
- 4. Sprinkle cinnamon on a touch of vanilla on top, if desired.
joshuakatcher, May 12th 2010 |
Tags: breakfast, eco, green, healthy, organic, vegan, vegetarian
Posted in Health, food, green, recipes, sustainable, vegan, vegetarian
