VegWeb Newsletter: Mushrooms, Must-Make Pâté, and more!
- In This Issue:
- Recipe Spotlight |
- What's Hot on VegWeb |
- Cooking with Webmistress Laura |
- Superstar VegWebber |
- Weekly Giveaway!
Bounty of Magical Mushrooms!
Recipe Spotlight on Marvelous Mushrooms!
You know what's the worst? Going to a restaurant and realizing that your only option is a portabello burger. Well, I guess there are worse things, but in the context of dining out, the dreaded, ubiquitous portabello burger is on the top of my list. It is for this reason alone that I initially resisted a mushroom-themed newsletter. However, I've recently had an intervention in the form of my CSA box, it came brimming with all types of mushrooms. Shiitakes, chanterelles, and yes, portabellos. My love, reignited. Did you know that portabello mushrooms are the same as button mushrooms, just grown to full maturity? And that mushrooms don't grow by cell division, the cells just grow larger? Point is, mushrooms are too cool to hold a grudge against. So this week is a celebration of mushrooms, from salads to stews. Let's do this.
Check out some of our favorite mushroom lover recipes on VegWeb:
What's Hot on VegWeb
New VegWeb Forums! A few weeks ago, we put together a dynamite team to make the The VegWeb Forums as organized, clean, and user-friendly as possible. We added more specific topics and the conversations you wanted, and we're thrilled with the outcome. Check them out and hop into the conversation at The Brand-New VegWeb Forums.
Check out our Monday Night Chats! Every Monday from 6–7pm PST, head to the chat room for discussions ranging from vegetarian travel to cooking tips. This week (October 12), we'll be talking vegan food and wine pairings. Is tempeh best with a riesling, and what about tofu with merlot? Bring your questions, tips, advice, and more to the VegWeb Chat Room.
What's your story? Sometimes you need to re-hash why you became vegan. Was it for the animals, the environment, your health, or human rights? Or a combination? Come share your experience in Why Did You Become Vegan thread.
Do you tweet? Well, I do! I'm crazy about Twitter. More specifically, I'm crazy about twittering deals, recipes, giveaways, and the latest and greatest news from the VegWeb HQ! Follow me on my WebMistress Laura Twitter.
Have you gotten your VegWeb goodies yet? We've got the greatest new logo and the greatest new Zazzle store filled with VegWeb t-shirts, aprons, and tote bags. You have to check out all the goodies immediately at The VegWeb Store.
Cruelty-free Pâté? Yes, please!
Cooking with Webmistress Laura!
Sometimes you need to get fancy. Whether it be to show someone up or just to show off, making something super fancy-shmancy can make you feel fabulous. What's even better is when it's tres simple. With that in mind, I present to you, Mushroom Pâté! One of the most fantastically fancy appetizers around and it's actually one of the easiest to make. So whip this up (it takes about 15 minutes), invite over your best frenemies and prepare to reign supreme. Oh, this is best served with champagne because duh.
What You Need:
2 tablespoons vegan margarine (I use Earth Balance)
1 clove garlic, minced
1/4 cup shallots, chopped
1 pound mushrooms (I use button mushrooms)
1 teaspoon tarragon
1/2 cup firm tofu
1/4 teaspoon salt
1/4 teaspoon pepper
What You Do:
1. In a large skillet, melt the vegan margarine over medium-high heat. Add the garlic and shallots and cook until soft and translucent, about 2 to 3 minutes.
2. Add the mushrooms and tarragon and cook until the mushrooms are soft.
2. In a food processor, mix mushroom mixture with tofu until smooth. Mix in salt and pepper. Mound in a bowl or a fancy mold if you're feeling particularly sassy.
Superstar VegWebber!
Each week we'll highlight a member of the VegWeb community who goes above and beyond to make VegWeb a truly excellent place to spend time on the internet.
This week, "little2ant!"
VegWebber since? 2004. I signed up the same day I found it, while looking for a vegan pumpkin pie recipe.
What do you do when you're not on VegWeb? Make vegweb recipes, of course! Oh, and I teach art classes to kids, and hang out with my sons, ages 8 and 1.
What's the best thing about being vegan? I love just being able to rinse of my cutting board and not having to worry about meat grossness being on it. And apparently, it has made me appear younger and cuter than my high school peers, as seen in my recent 20 year High School reunion photos on Facebook!
#1 cooking tip? Offer to cook and have your partner/friend clean up!
French fries or (vegan) ice cream? Fries drenched in vegan queso.
Read little2ant's entire interview and tell her how awesome she is in the Superstar VegWebber thread!
Weekly Giveaway: Tea Glass from Libre!
Back by popular demand! There was such a frenzy last time we gave away one of these fabulous tea glassses from Libre, we decided to do it again. This gorgeous all-in-one teapot and serving glass is great for home, work, school, or just curling up with your laptop for a little late night VegWeb browsing. I know I said that last time but you really can't go wrong with this beauty. To win, just head over to our Weekly Giveaway Thread and let us know what your favorite vegan dish to order at a non-veg restaurant.
Good luck!
Peace in your kitchen,
Webmistress Laura
VegWeb.com
San Francisco, CA