Hello friends!! Today we have a guest post! How exciting is that! Did you even know we could HAVE guest blogs on Laughfrodisiac? Because I didn't! But I like this idea - I do very little work - so if you are interested in writing a guest piece, please email me at the link at the top right corner. I do still get to write the headlines as you can see. The W stands for WIN. Anyway, today's amazing piece comes from Cara W., a dear friend of mine who is also the best short story writer you'll probably ever read in your entire life, so I'm a little hesitant to post this because you'll prob be like 'damn she is much better she should take over the site.' And no her real name is not Alice Munro but I can see why you'd think that!
Some people might say that Yule logs - rolled up filled cakes, similar to jelly rolls but with a stump - are only for Christmas. Nothing says seasons greetings like a hacked tree stump, especially when it's made of icing and food coloring. My intention with this post was to jollily say, 'Hey I disagree! Yule logs can be for an anytime party, especially New Year's Eve!' But alas, I now firmly believe Yule logs are for never. FOR NEVER.
(Don't call me son.) I know corn is evil because of GMOs and Monsanto and they're all watching us through our webcams that we assume are turned off but never are &c. But, polenta is amazing and I can't stop eating it, even if it will make me grow horns. No seriously. We've had it for regular meals (obviously), we've had it for breakfast, and now we're having it for dessert in cake form. I'm sure you've all had polenta cake or cornmeal cake in your life but this is its first appearance on this section of this site so ya know happy new year.
Vegan Southern Feast: Sausage Okra Gumbo, Bacon Cornbread, Maple Bourbon Sweet Potatoes, Perfect Brussels Sprouts
MMMMucho gusto!!! Me llamo ELLIOT! Okay that's not my name (woo, that's not my name) but I mucho gusto these recipes very much. I know that that's not proper Spanish but I have the above phrasings stuck in my head from a certain amazing movie (not) and if anyone knows what it's from, you get cookies. (Hint, I've posted it elsewhere.)
Anyway, a few days ago I saw this medical article making the rounds on my news-sharing site (cough Twitter cough) about how the "Southern Diet [is] Linked to Heart Disease". OH YOU DON'T SAY? Well by golly giggly I am just shocked. SHOCKED I SAY.
A week ago, I was in Austin, Texas, for the third and supposedly-final-but-I don't-believe-it Vida Vegan Con. Well, actually, a week ago I was landing at Heathrow but that eastbound overnight flight is like two days long and there's a time change and I don't even know what day it is today so let's just say a week ago. Anyway, Vida Vegan Con was amazing. I was a speaker (see the badge on the homepage like rightthere?), sharing all my important knowledge about the law that bloggers need to know. (If you have questions about legal issues you can ask me but remember I'm not your lawyer unless you pay me and sign shit but we can work that out.) I will be writing about this incredible experience and the supportive community it assembles and strengthens more in upcoming posts. Today, we gotta talk about the food. Well, one kind of food: stuff stuffed into tortillas.
Hey it's Purim! Last year it was better than Halloween; this year it's better than Mardi Gras. (I learned that the latter is a more apt comparison because of the costumes or the food orrrr the time of year.) It feels like just yesterday when I shared the story of Purim on the blog. Since it would be silly to write a different version of the story, and also I'm tired, I'm going to share last year's before we get to the new recipe.
I can never have enough polenta. Isn't it the best? It's so cheap, it's super easy to play with, and it's Italian. Most importantly, it's insanely versatile. You can make it straight for a plain side dish, fry up ready-made pieces, use it for dessert, and bake it in a pan with a variety of interesting toppings. Like a pizza or flatbread!
Recently, I went to London's polenta-based restaurant called La Polentaria (review coming soon). I loved that polenta was front and center for all the dishes (obviously). I also loved that the walls had interesting information about polenta, like that it has more protein per serving than an egg! (So the wall said. I am not checking because I want that to be true.) Here are two recipes, one for a cheesy mushroom baked polenta casserole-sort-of thing, and one for classic polenta bruschetta. Both dishes would be great for entertaining company, although I prefer to hoard the entire casserole pan myself.
Happy Hanukkah continued! What a great holiday! Yesterday, I promised to share more posts about frying random foods, because Hannukah is about oil and what not. Mac & cheese was mentioned, and I'm not one to go back on my word. Well, I fried mac & cheese today. I'm going to tell you how to do it, but I'm not sure whether I recommend you actually follow suit. It was weird. Some of you may have been lucky enough to try the fried mac & cheese burger at Portland's White Owl Social Club before it left the menu, but I was silly and I ordered something else the one time I was there. Some people said a fried ball of vegan mac & cheese was amazing. Some said it was disgusting. I set out to see for myself.
Happy Hanukkah everyone! It's that time of year when Jews the world over pretend that our winter holiday is as fun and important as Christmas! Well, I happen to think there is no need for pretending. Not only is Hannukah 8 days instead of 1 (or 1.5, ish), but the traditional food is simply fried stuff. For Christmas, the holiday calls for turkey, goose, crap like that. But for Channukah, you just have to fry shit up! Whatever you want! It's like a vegan's dream! Unless you're one of those vegans.
How many of you bake during the winter months just to make the house warmer? Here in London, it's more of a necessity than a quirky activity. They didn't get the memo on windows here so there's like a good centimeter of separation between windows and frames. Cold air blows in all the time and you're like, man alive turn on the oven or something.
But cookies? Those jerks only take 10 minutes or less in the oven. PASS! Cakes? Who am I making cakes for? Muffins are just bread with sugar and I'd rather eat my bread without sugar (and with hummus). Kale chips? Am I the only vegan who prefers kale raw (or any other way) to chippified? What can I make that's feasible and that takes a long time so I have maximum oven usage? GRANOLA!
The Spark of Creation
I love to cook. Love it! 9 times out of 10 I'd rather cook my own meal than have someone else (especially a stranger! Stranger danger!) make it for me. However, I am not a chef, so my recipes usually are haphazard slapdash ragamuffin mixtures of ingredients. Proceed with caution.