Here is a very awkward interview with Isa Chandra Moskowitz Author of Veganomicon, Vegan with a Vengeance and Isa Does it. Featuring Miyoko Schinner, Eco Vegan Gal, Jason Wrobel and The Vegan Black Metal Chef. Also Krystle and Chris as bride and groom.

A must have cookbook for all your survival needs in any zombie apocalypse

A must have cookbook for all your survival needs in any zombie apocalypse


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Take your cooking to the next level with instructor Chad Sarno.

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Learn how to make this delicious, nutritious, vegan and gluten free Korean dish!

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Soft Pretzels

1 package dry active yeast
1 cup warm water
1 tsp sea salt
1 TBS organic coconut palm sugar
1 tsp olive oil
2 3/4 cups all purpose unbleached flour

Boiling water
1 TBS baking soda
2 tsp sea salt
Melted Vegan Butter about 2 TBS

In large mixing bowl pour in warm water and add the yeast. Let sit for 5 min.
Add salt, oil, sugar and stir.
Add flour and mix together until it becomes a dough ball.
Sprinkle flour on surface and kneed the dough.
Clean mixing bowl and coat with oil.
Add the dough ball and cover with towel or wrap and let rise (approx 45 min)
Cut dough ball into about 10 pieces.
Roll each piece into a 2 foot strand.
Twist and form into shape of pretzel and add to parchment paper lined baking sheet.
Pre-heat oven to 450 degrees F
Bring large pot of water to boil.
Add 2 tsp sea salt and 1 TBS baking soda.
Place each pretzel in the boiling water for 30 sec.
Remove and place on parchment lined baking sheet.
Brush pretzels with melted vegan butter and sprinkle coarse sea salt on them.
Place in oven for 10-15 min or until golden brown.

Here we interview some attendees of the Will Travel for Vegan Food end of trip party and fundraising event in NYC. August 2013.


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