Friday, January 28, 2011

Refinery 29 Blogger?

I just entered the Refinery 29 Guest Blogger competition.  It would just be a little slice of vegan cheesecake if you would mosey on over there by clicking the link below and VOTE for meee :-)

Here are some of my other favorites also in the competition:

One of us will get a week long trip to New York City, a guest blogging stint at the Refinery itself and some pocket money while trapsing about the city of dreams.

Vote for me or enter yourself HERE!

Love you, mean it


Wednesday, January 26, 2011

Speaking on Eating Animals

Jonathan Safran Foer is my boyfriend.

And also one of my favorite modern writers. often covering wildly tragic events in a heart-breaking, hilarious, joyful way. which you may find HERE.

love you, mean it


post via KQED Bay Area Bites

Monday, January 24, 2011

a Beautiful Day

Have a beautiful monday!

love you, mean it


p.s. I recommend snagging this whole album a.s.a.p.
p.p.s. they are coming to the yay area this february!

Friday, January 21, 2011

And then he kissed me...

I'm in the mood to wear pale pink chiffon and sing into a hair brush...

You have no idea how often I dance around my bedroom in my pj's lip synching.

love you, mean it


pics via a darling femme named the Cherry Blossom Girl
Oh goodness. I'm very excited about the next month or so for various reasons like trips to bodies water (which apparently I need this year), a change in diet, a new organizational tool, concerts and this album:

More on trips and diets soon.

love you, mean it.


Wednesday, January 19, 2011

Osborns Are The New Toms

Let's face it.  Toms are cool but they're pretty ugly (don't worry gurl - I wore them too).  My new boyfie (in pretends-ville) and co-founder of Osborn found a way to "combine humanitarian efforts with a fashion project" by creating Osborn shoes (osborn/about).

"Nestled in the volcanic mountains outside Guatemala City, these artisans craft shoes in a manufacturing environment dedicated to integrity and quality. All the materials for each shoe are individually hand-cut and each shoe is assembled by hand. Osborn’s vertically integrated manufacturing practice establishes a work environment that is sweat-shop free, worker driven and brand focused. Each shoe is signed by its maker, as a testament to the sense of pride for the maker, as well as its wearer" (osborn/about).

All of the "eye-catching" prints and graphics are inspired by Guatamelan women's clothing (UO blog).  "We weave our own material now, but we used to use old flannel shirts, corduroy dresses and blankets" (Aaron Osborn via UO blog).

These cute kiks can be found online on the Osborn site, on Modcloth or at your local Urban Outfitters (among other places).

Read more about them here or here.

Love you, mean it


Tuesday, January 18, 2011

Tuesday Tunes

Inspired by Emily's post yesterday:

love you, mean it.


Monday, January 17, 2011

Two Blushing Pilgrims

love you, mon - day


p.s. i'll give an oreo to whoever gets the title quote

Make Her Creamsicle Cookies

I hope you forgive me - but I've only been feeling like food posts recently.  I think it stems from being forced into quick non-creative dinners for the last year or so.  Suddenly having the time to cook makes me so happy.  So happy in fact, that I'm making up cookie recipes.  Without further adieu:

Make Her Creamsicle Cookies:

• 3 tbsp turbinado or coarse sugar
• 1/2 c earth balance (or another vegan margarine) melted
• 3/4 c sugar
• 1/4 c fresh clementine juice
• splash of soy milk
• zest from 3 clementines (that roughly makes 1/4 c juice)
• 1 1/2 tsp vanilla extract
• 2 c all purpose flour
• 2 tbsp finely ground corn flour (masa harina works fine)
• 1 tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp salt

Preheat oven to 350˚ F.  Line two baking sheets with parchment paper.  Spoon coarse sugar onto a plate and set aside.  Stir together margarine, sugar, clementine, soy milk, zest and vanilla together.

Add rest of the ingredients and blend until a pliable dough forms.  It should press together easily with your fingers.

Roll a little over a tbsp of dough into a ball.  Press the ball into the coarse sugar, forming a disc.  Coating top side of cookie.  Place flattened disc onto the cookie sheet.  Bake sugar side up for 16-18 minutes until lightly golden around the edges.

Let the cookies cool on the baking sheet for two minutes until transferring them onto the rack.


Love you, mean it


recipe adapted from Vegan Cookies Invade Your Cookie Jar

Monday, January 10, 2011

Wishing and Hoping

One of my favorite blogs to follow over the past few years has been the Sartorialist. Recently he posted a mini documentary that some film makers made of him. I love his approach to his craft and his thought process behind his work and his thoughts on worldwide fashion. The man behind the camera:

The last few weeks have been filled with transitions, friendships and celebrations and I would love to continue this feeling by installing one of these in my room It would be such an epic piece to have to look at while falling asleep. 

Looking forward to running around and cooking something yummy this week. How inspiring have Emily's food posts been? Have any of you tried the recipes yet?

love you, mean it.


image from sfgirlbybay

Sunday, January 9, 2011

Yum. Yummer. Yummest.

Hey remember that one time when I told you about the site Vegan Yum Yum but I sheepishly admitted I hadn't made anything from it?  Well, now I stand in front of you victoriously dear reader.

Not only have I been making things from the site (they are super easy btw) the proprietor and creator has  a new cookbook out!

Here is a recipe I tried recently via Vegan Yum Yum.  It isn't featured in the book but it gives you a good idea of how creative and easy the recipes are.

Seitan and Broccolini with Clementine Teriyaki

8 oz. sliced seitan
1 c sushi rice
6-8 stalks of broccolini
2 Clementines
1 tbsp olive oil
Japanese Seven Spice (optional)

Teriyaki Sauce
1/2 c low sodium tamari
1/3 c light brown sugar
1/3 c fresh clementine juice (I used like 2-3 clementines and squeezed the juice mah-self)
1/4 c + 1 tbsp rice vinegar
1/4 c water
zest from 1 clementine

"Rinse your sushi rice in cool water and drain. Cook in your rice cooker or on the stove according to package directions, but 1 cup of sushi rice is usually cooked in 1 1/4 cups of water. Allow to cook completely and steam for 5-10 minutes off the heat while you are preparing the rest of the meal. Total cooking time for the rice will be around 20 minutes.

Mix all the sauce ingredients together in a small pan let it go at a lively simmer for 20 minutes, until reduced and slightly thick. The sauce will NOT be super thick when it is hot. It will very slightly cover the back of a spoon and look syrupy, but it’s not going to be thick until it cools, so don’t worry if it seems runny. At the end of the cooking you should see large, excited bubbles (this is the sugar caramelizing), so if you don’t see those, keep cooking. Once the sauce is done, it’ll taste good but pretty strong. Set aside.

While the sauce and the rice are cooking, prepare your seitan and broccolini. Slice the seitan into 1/8″ thick medallions, or something similar. I usually don’t prep broccolini any more than rinsing it and chopping off the ends, but if the stalks are particularly thick, you may wish to half them lengthwise. This shouldn’t be the case with most bunches you find in the store, however.

Heat a large non-stick or cast-iron skillet over medium high heat. Add the seitan and let brown on all sides, about 5 minutes. Remove to a bowl, turn up the heat to high, and add broccolini in one layer. Once you get color on one side, flip, reduce heat to low, and cover the pan to finish the cooking, another 2-3 minutes. The broccolini should be bright green and cooked to a tender-crisp.

Once you are ready to serve, add the seitan to the pan with the broccolini. Drizze enough teriyaki sauce in to coat everything. Beware, if the pan is too hot you risk burning your sauce, so take good care here. Once everything is heated and covered in a nice glaze, serve immediately with the sushi rice. Top with seven spice if you like a little heat.

This sauce is strong so you just need enough to coat — save any extra for a future meal."


Lemme know how it goes!

Love you, mean it


post & pics via Vegan Yum Yum

Wednesday, January 5, 2011


a good outlook on life and art:

love you, mean it.


Tuesday, January 4, 2011

Taking the Meat Out of the Loaf

I don't think I've ever had actual meaty meatloaf in my life but I was intrigued by this recipe from Vegweb. It took a little longer than my normal dinner prep time but it was all worth it. The baking smell from this loaf alone made my mouth water. Deeellliiiccciiiooouuusss. Anyhow, I hope you try it out! Let me know what you think!

Vegan Meatloaf

• 2 egg equivalents (if you don't believe in EggReplacer try 1 tbsp arrowroot powder, 1 tbsp corn starch mixed with 4 tbsp water)

• 1 tbsp Braggs Liquid Amino Acids (you don't have this stuff yet really?!? then use 1 tbsp soy sauce instead)

• 1 (12oz.) box silken tofu

• 1 (1.2oz.) pkg. vegan dried onion soup mix (I used a vegan french onion dip mix - same diff)

• 3/4 c walnuts (chopped or crushed into non-existence)

• 1 tsp olive oil

• 1 1/2 c chopped onions

• 3/4 c chopped celery (if you have a celery-a-phobia use leeks instead)

• 2 c chopped mushrooms (any ol' kind will do)

• 2 tsp basil

• 2 tsp oregano

• 1 tsp sage

• 1 1/2 c bread crumbs (gluten free breadcrumbs are totally fine too)

• ketchup (as much as desired)

Preheat oven to 350˚ F. Mix egg sub, Braggs, tofu and onion soup mix in a medium sized bowl. Add walnuts and blend in a blender until smooth (or if you have forearms of justice just blend by hand - I believe in you!). Mix in 1 tsp basil, 1 tsp oregano and 1/2 tsp sage. Grease a 9x9 baking dish or a loaf pan.

Heat oil and saute onion, celery and mushrooms until onions are transparent. Mix in remaining oregano, basil and sage to the sauteing veggies.

Combine blended ingredients and sauteed vegetables. This should look like a slightly formed, sloppy mess. Don't worry. It's delicious.

Form into loaf pan or baking dish and generously top with ketchup. Bake in the oven for 75 minutes. Even the most meat-hearty cast member at your dinner party will enjoy this - guaranteed~!

Love you, mean it


photo via Cooking By Choice

Tuesday Tunes

Look at those outfits!

love you, mean it.


Monday, January 3, 2011

Another Manic Monday

I starting making mixtapes for my dad when I was about 6.  My parents got divorced 4 and I only saw my dad every other weekend.  We would make mixtapes for each other in the time between seeing each other.  Mine often had recordings of myself singing or talking or telling a story.  This love of mixtape creation has stuck with me through the years.  And in honor of wishing you a wonderful New Year and of Music Mondays I would like to gift you my latest mix creation.  It's not necessarily new music or old music or one music genre, but I hope you enjoy it all the same.

download it here.

(Use the orange download button - You will get one pop-up, but don't worry I'm not sending you porn or anything.  Promise.)

Love you, mean it


Happy New Year, Happy Monday, Happy Anniversary

Spending most of the first day of the year dealing with a nasty hangover, only lead me to believe that my body needed to press a full restart button.

Running around the blogosphere has lead me to believe that 2010 was a hard year for most people. Why Mercury?? WHY!? But there is a shift in the air. Something has changed and this year is our year. Yes, you and I (and especially you) Mercury decided to rear is ugly and final head the last few days of the year and put up some serious communication challenges (this is not an astrology blog, hang in there)

This was also and epic Celebration Anniversary Gym year. Consistent, amazing posts were put up on the blog. We went through so much (finals, weddings, graduations, to say the least) and Emily and I are having our annual resolution and redefining of our mission statement tonight! Maybe a day or two late, but who cares! We're committed, baby.

I speak for myself, but I know Emily would agree that we are so grateful for you, readers, and we've been so excited to see more followers, more comments and even more ideas coming from you.

happy 2011, mean it.