Hippie Vegan Blog

About me: Hello! I'm Susan, a 22 year old queer vegan college student. I am a passionate cook who reads a lot of books about food and nutrition. About this blog: I want this blog to be a resource for all things healthy and all things vegan. What you will likely find here: my recipes, others' recipes I think are awesome, restaurant reviews, articles others wrote about nutrition, my thoughts about nutrition, food-related things going on in my life. Feel free to add things, ask me questions, or contact me about vegan food/lifestyle/health/nutrition, etc... If I don't know the answer I will look it up.

[sonicknuckles-deactivated201210]

Things that make me happy for no good reason

in what fucking situation do you ever need this picture for

[veird-deactivated20121119]

shes

nunderwater

[mothpet]

i will piss on your sofa

[voiddoggy-deactivated20150304]

Something about this photo seems fishy

[tastefullyoffensive]

[hippieveganblog]

Need a laugh? This blog is just what you need!

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[kathryncamillefitness]

[hippieveganblog]

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[vegenista]

I was a naughty blogger at the LA Vegan Beer Fest this past weekend. I ate my way through it with reckless abandon, but barely documented any of it. I had a fully charged battery & well intentions, but I just didn’t make it happen. Apologies.

Truth is, sometimes I don’t want to be “that blogger person.” The one that lets my food get cold while I try to get that perfect shot, the one that tells everyone “hands off the food” until I get said perfect shot, the one that turns everything into a photo-op, the one that misses the party because she’s hiding behind the camera the entire time. So at the LAVBF I decided to kick back & enjoy the party. And it was a blast! 

I had the pleasure of making the trek from SD to LA with the LOVELIKEBEER boys. In exchange for my driving they treated me to the food & I absolutely took advantage of that. First stop: The SEABIRDS Truck! I’ve been reading & drooling about Seabirds forever. So intrigued by the Jackfruit Tacos, & dying to try everything else they create. We ordered almost everything on the menu.

My faves:

Spinach Artichoke Dip - spinach, artichoke hearts, white beans, panko, served with truck made corn chips. Yum! I’m a sucker for anything artichoke & a creamy dip is one of my favorite indulgences. 

Chipotle Jack Tacos - grilled jackfruit, chipotle sauce, pickled red onion, & mango salsa. I’ve never had “pulled pork,” but everyone who had said the texture is spot on. I don’t really know how I feel about that, but I do know that these were so tasty, & full of spicy flavor. 

Avocado Beer Battered Tacos - fried avocado, creamy jalapeno-cilantro sauce, red onion, & cabbage slaw. One word: heavenly. I could happy live inside that tortilla filled with that fried creamy goodness.

My friend Kevin, my guest blogger Andi’s husband, ordered up a bunch of yummy cupcakes from Life is Sweet Bake Shop, who offers their decedent desserts via Seabirds. He ordered one of each of the day’s special offerings:

Chocolate Stout Cupcake & Buttercream,

Blue Moon Cupcake with Orange Buttercream

Chocolate Stout Cupcake with Peanut Butter Buttercream. 

Clearly by the look on his face above he is beyond excited, & with good reason - these cupcakes were to die for! After gorgefest part one, we settled our tummies a bit for round 2 & then hit up the Mandoline Grill Vietnamese Truck& shared the:

Tofu Bahn Mi - cucumber slices, pickled carrot & daikon, cilantro, jalapenos, vegenaise, & scallion oil.

Vietnamese Nachos - cripsy tortilla chips with jalapeno, mint, cilantro scallion oil, & vegan Sriracha aioli. 

The Bahn Mi was good, but for me tops the one from San Diego’s Miho Gastrotruck. I did, however, love the Vietnamese Nachos. Sriracha aioli, what’s not to love?!

I’d pretty much reached my limit before a friend of the group handed me the uneaten 1/2 of his hot hog from The Frankenstand, LA’s horror movie themed vegan hot dog cart. I have a (not so secret anymore) dream of having a vegan hot dog cart. I have a thing for veggie dogs. So when I started to research the idea, I came across The Frankenstand & was instantly intrigued by their quirky concept & simple menu. You order the frank of your choice & load it up with your preferred fixins. I’m not sure what frank my friend ordered, but it was so good that Andi & I decided to create & split our own. We ordered “The Franken” sausage with sun dried tomato & basil. Super, super yum & only confirms my desire to be a vegan hot dog cart entrepreneur.

As the day progressed, I managed to indulge in a stout & vegan chocolate ice cream float, french fries, more cupcakes, fried plantains, & the famous “Buffalo Style Cauliflower” from Mohawk Bend. Want more now please!

So that’s how one eats her way through a vegan food fest. And maybe next year I’ll arrange to stay the night in LA so I can actually enjoy the beer too! While pretty much everything that I stuffed in my face was amazing, I must say that my favorite of the day were the Avocado Tacos from Seabirds. Ridiculously delicious. This was the most fun I’d had in quite a while & wish this was happening every Saturday for the rest of my life!

I’m already counting the days until next year!  

[hippieveganblog]

So bummed I was not there!  Looks awesome!

[veganfeast]

untitled by fotopersona on Flickr.

yum

[hippieveganblog]

this looked like collards with veg inside and tahini dipping sauce.  If the stuff inside also includes sprouts and tempeh, there is nothing that i want more than this in my face right now.

[veganexperience-blog]

Vegan Sweet Potato, Coconut Milk, & Roasted Chili Ravioli

[hippieveganblog]

all I want in my life right now, for real.

[aidehua-deactivated20210115]

Unfortunately, he’s retiring so he won’t be my doctor for much longer. That said, he exposed some of his knowledge on veganism and nutrition both from his own personal experience as a vegan and his experience as a medical practitioner for almost the same time span. Now I...

[hippieveganblog]

1. This makes me wonder how much calcium I actually need (I would be curious to see contrasting sources based on weather or not you drink milk and how much D and magnesium you get in your diet). 2. I really like and agree with pretty much all of these, except the bit about the soy.  Soy in moderation and mostly fermented (and almost all organic) is my policy.  Soy itself is not bad for you.  It's the non-organic soy that's got lots of crap in it and the fact that most of the soy many vegans consume is heavily processed in the form of earth balance, boca burgers, tofu, etc...

Side note: spinach, chard, and soybeans are good sources of magnesium.  The sun is the best source of vitamin D.  When minimally available (like a gray Ohio winter), take vitamins/ eat fortified stuff.

[tonydamato]

[hippieveganblog]

[findvegan-blog]

Chana masala stuffed sweet potatoes.

[hippieveganblog]

THIS

[joetheonemanshow]

Are you sure you're getting enough protein?

Mother fucker, I eat shit tons of beans, a fuck ton of veggie patties that are packed with protein, and a mother fucking big old handful of nuts with just about every meal. You know what I would eat if I was an omnivore? Poptarts, ramen, and easy mac. So fuck that noise.

[hippieveganblog]

This guy speaks the truth.  You do not actually need very much protein in your diet.  In fact, most people eat too much protein.  See this link.    And for more info, check out this site .

[hippieveganblog]

What should I have at my vegan thanksgiving?

I have some thoughts and ideas of my own, but I really wanna go all out.

Please post thoughts, recipes links, recipe suggestions, and recipe photos.  Or submit them and if I like 'em, I'll post 'em.

[tryvegan]

Potato, chickpea, garama masala, breadcrumbs patties for snack or sliders.

[findvegan-blog]

Butternut Squash, Caramelized Onion and Mushroom Galette

[thecacutsqueen-blog]

[hippieveganblog]

eatcleantalkdirty:

Food Spot Light: Cilantro

just to make myself feel a little better about consuming gross cilantro juice here are some benefits of this herb!

Protects against the Salmonella bacteria

Reportedly works as a natural chelation treatment (removes heavy metals ie. mercury from amalgam dental fillings)

Aids in digestion and helps settle the stomach

Is an anti-inflammatory that may alleviate symptoms of arthritis

Prevents nausea

Protects against urinary tract infections

Relieves intestinal gas

Lowers blood sugar

A good source of dietary fiber

Lowers bad cholesterol (LDL) and raises good cholesteraol (HDL)

A good source of iron

A good source of magnesium

Rich in phytonutrients and flavonoids ( help prevent cancer and other diseases)

So go eat some cilantro! check out my cilantro lime zucchini soup!

[fuckyeavegans]

Sourdough Stuffing 1 large sourdough loaf, crusts removed and cubed 1 teaspoon avocado or olive oil 1 onion, diced 2 cups diced celery 1 cup button mushrooms, brushed clean and diced 1 cup tempeh, or seitan, cubed and pan-fried until golden 1/2 cups pine nuts, lightly pan-toasted (optional)  soy sauce fresh grated ginger juice (optional)  small handful flat leaf parsley-minced spring or filtered water

Preheat oven to 300o and arrange bread cubes on a baking sheet. Bake until bread dries slightly.

Meanwhile, heat oil in a skillet and saute garlic and onion for 2-3 minutes. Add celery and mushrooms and saute until tender, about 7 minutes. Combine bread cubes, sauteed vegetables, fried tempeh, pine nuts, soy sauce and ginger juice to taste and parsley. Slowly add water, while mixing until a soft stuffing forms. Allow to cool completely.

To stuff squash, pack filling firmly into the opening, until firmly stuffed. Replace the squash top and place in a baking dish with a small amount of water to tenderize the squash. Raise oven temperature to 350o, cover and bake until squash pierces easily with a fork.

The exact baking time will vary, depending on the size of the squash, anywhere from 1-3 hours. (Note that any filling that doesn’t fit in the squash can be baked separately in a casserole for about 35 minutes.)

[hippieveganblog]

My Thanksgiving GF Stuffing Recipe

(GF= Gluten free, by the by)

Cut butternut squash in half, coat with oil, salt, and pepper

Put in oven, outsides of the squash facing up, at 400 degrees

Make rice (I used leftover wild rice, quinoa, or other grains could work too)

In a saute pan, carmalize onions, add mushrooms, garlic, and shallots

Add veggies of your choice that pair well together and pair well with mushrooms and squash.  Also, add some kind of herb/spice and toasted nut. 

The combination in the recipe I posted for stuffing would work (parsley, apple, and walnut)

Other suggestions: (pinenuts, thyme, cherry tomato, and kale/chard/spinach), (zucchini/turnips/broccoli, ginger, spicy things, and sesame seeds)

Stir in rice, add more s+p/other seasonings if necessary, and maybe cook down in a liquid for a while like a little wine and soup stock or balsamic and soup stock or spicy broth and soup stock.

Put stuffing in squash.  Serve.  (okay, so the instructions here are not that detailed, but if you have questions about particular parts, go ahead and ask)