We’ve had a running joke in our apartment for the past year or so that even though we both love non-vegan foods, we’re actually part time vegans. Spurred on by the popularity of the Beyoncé KALE sweatshirt (all hail Queen Bey), we decided that part time vegan was a moniker we wanted to wear. And because #putitonatotebag is the new #putabirdonit, we’re happy to introduce the part time vegan tote bag, which, incidentally, you can pre-order now.
Why do a soft launch when you can kick things off in Bon Appétit? Many thanks to the editors for including us in their 2015 Holiday Gift Guide.
We know most of you didn’t sign up for this list, but we wanted to send out a one-time blast. If you don’t want to stay on the list, please use the unsubscribe link below. While we’ll be sad to see you go, we promise not to be offended. If you do stay on our list, we’ll show up in your inbox about once a month with shop updates and things we like—of the vegan and non-vegan variety. First installment below.
Things we like…
- Yotam Ottolenghi’s crushed puy lentils with tahini and cumin: Ottolenghi can pretty much do no wrong in my book, and these lentils are like crack. Best of all, you can easily lose the butter to make them vegan!
- Adrian Chen’s “Unfollow” in The New Yorker, a long-read about how social media made a woman born into the Westboro Baptist Church decide to leave her community. See, social media is good for something.
- Youth: The new film from Paolo Sorrentino (of The Great Beauty) and my favorite movie at the Austin Film Festival. Word is that, at a press screening at Cannes, half the theater cheered and half booed. I cheered through sobs.
- These thin gold bands from Feliz in Brooklyn: I’ve been gradually adding them to my ring stack. Planning to pick up at least one more, but with a different texture. Someone will have to stop me before I fill up my whole hand.
- Geeking out about the Maillard Reaction: It’s the reason your roasted veggies, caramelized onions, and steak (for the meat eaters) taste so good. In layman’s terms it’s the science behind the crispy bits.
- Shutterbean’s roasted Brussels sprouts and butternut squash: I make this recipe again and again all winter long. It’s time to put that Maillard reaction to work.