1. Favorite non-dairy milk? I’ve only had it once, but that one time might have been enough to convince me that the creaminess of oat milk can’t be beat. Almond milk is my everyday favorite though.
2. What are the top 3 dishes/recipes you are planning to cook? Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping (Veganomicon), Pumpkin Cinnamon Rolls (Don’t Eat Off The Sidewalk), and Pumpkin French Toast (Vegan Brunch). What’s wrong with me?
3. Topping of choice for popcorn? Can’t remember the last time I had popcorn, but I think I’d go with Earth Balance, nooch, salt, and maybe some dill.
4. Most disastrous recipe/meal failure? Well, I tried to make the Mushroom-Pecan Burgers from The Everyday Vegan, but I halved only some of the ingredients, while putting in the full amount of the rest. I also puréed the mushrooms instead of chopping them by mistake. It was gross and I was about to give it to Rupert before I realized that even he didn’t deserve that.
5. Favorite pickled item? Not big on pickled items, actually. But the pickled ginger I used to make peanut sauce this summer was pretty darn good.
6. How do you organize your recipes? Whenever I get a new cookbook, I go through it, and post-it note every recipe that I’m especially drawn to. Sometimes it’s only a couple, but others–um, Vegan Yum Yum–end up having almost every single recipe marked. For online recipes, I have a hierarchical bookmark system. E.g. under “Baked Goods” is “Bread,” “Muffins,” “Rolls/Buns,” you get it. Since I view Veganomicon as the vegan bible, and since it contains such a wide variety of recipes, I used a lot of Isa and Terri’s chapter labels to guide my bookmark scheme (like “One-Pot Meals and Stove-Top Specialities”). Then I have a lot of recipes from magazines, newspapers, and pages I’ve made copies of from cookbooks I don’t have. Those will eventually make it into a binder. Someday. Maybe. Probably not.
7. Compost, trash, or garbage disposal? Compost bin when I have one (I don’t when I eat at the dining hall, sadly, though some of our dining hall waste gets brought to Pomona’s farm). I think running the garbage disposal is kind of fun though–Is that embarrassing? However, I have to say that one of my biggest fears is someone turning it on when my hands in there trying to get out a mischievious spoon or the like.
8. If you were stranded on an island and could only bring 3 foods…what would they be (don’t worry about how you’ll cook them)? Peanut butter, sweet potatoes, and the banan-oat-chickpea. What, you haven’t heard of that vegetable? Well, I guess I’ll have to go with the banana for my third, then. :(
9. Fondest food memory from your childhood? Matzo brei! I’m dying to try the Vegan Brunch one.
10. Favorite vegan ice cream? So Delicious Coconut Milk Cookie Dough. Though I don’t love it so much that I’m not open to other contenders. If there was a cookie dough flavor that incorporated peanut butter, my heart would melt faster than a pint of Rice Dream on an Arizona afternoon.
11. Most loved kitchen appliance? It WILL be my Vita-Mix when I get it someday. Okay, lame answer. Food processor, for sure. I need to make hummus and tofu-based mousses, don’t I?!
12. Spice/herb you would die without? Cinnamon! It goes with sweet and savory!
13. Cookbook you have owned for the longest time? My first vegan cookbooks were birthday presents from my dear parents a month or so after I went vegan: Vegan with a Vengeance, The Joy of Vegan Baking, and Vive le Vegan! One from each of my three favorite vegan chefs: Isa Moskowitz, Colleen Patrick-Goudreau, and Dreena Burton!
14. Favorite flavor of jam/jelly? Raspberry–it’s the perfect combo of sweet and tart.
15. Favorite vegan recipe to serve to an omni friend? So far, chocolate chip cookies have always been my best bet. Or banana bread.
16. Seitan, tofu, or tempeh? Tempeh. It’s the closest to its whole state, has the best texture, and who doesn’t love that rich, fermented taste? Plus, um, tempeh bacon. Duh.
17. Favorite meal to cook (or time of day to cook)? Brunch! Doink.
18. What is sitting on top of your refrigerator? My Magic Bullet blender, cinnamon, nutmeg, carob powder, a tea cup, avocados, coconut oil, and Rawmesan (a raw parm substitute made of walnuts, nooch, sunflower seeds, and sea salt–I keep it in my purse to spice up dining hall meals). Oh, and this isn’t all just on top of any fridge. It’s on top of my dorm room Micro-Fridge, which consists of a microwave, super intense freezer, and a refrigerator.
19. Name 3 items in your freezer without looking. A shit ton of frozen fruit (pineapple, cantaloupe, bananas, strawberries, blueberries, raspberries, and mango), carob chips, and vegan candy bars (the Mahalo and Twilight by Go Max Go!).
20. What’s on your grocery list? Raw oat groats (to make oatgurt!), almond butter, and more dates (for smoothies and snacking).
22. Name a recipe you’d love to veganize, but haven’t yet. My mom’s sour cream chocolate chip banana bread.
23. Food blog you read the most. Or maybe the top 3? My three favorites are have cake, will travel, Another One Bites the Crust, and Vegan Crunk. Celine, Nicole, and Bianca are all lovely people, each of whom I’ve had the pleasure of getting to know a bit, and their blogs are full of gorgeous photos, exciting recipes, and adorable rambles.
24. Favorite vegan candy/chocolate? Uh, Sweet ‘n Sara S’mores?
25. Most extravagant food item purchased lately? Artisana Cacao Bliss! Worth every penny of the 7+ dollars! Haha, for a tiny-ass jar too. Still, amazing.
26. Ingredients you are scared to work with? Agar agar. Also, though I’m not afraid of it, I still haven’t worked with yeast!