cookzine

It’s a cookbook! It’s a ‘zine! It’s both! It’s adorable! It helps monkeys! It can be yours for a mere $9 + $2 shipping!

Straight from Etsy:

Hungry Monkey Vegan Cookzine has dozens of delicious recipes written by animal rights activists, as well as famous vegan chefs and benefits rescued lab monkeys!

There are several raw, gluten-free, and sugar-free recipes as well! All proceeds go directly to benefit eight lucky monkeys who became “seized property” when an animal testing laboratory in New Jersey went bankrupt one year ago. One hundred percent of proceeds from this zine will fund a new outdoor shelter for these rescued monkeys to protect them from the harsh Oklahoma winter that is right around the corner. Beautifully illustrated by U.K. Illustrator Renato Stumpo with over 40 pages of awesomeness.

What a perfect holiday gift! Recipe I’m most intrigued by: Old Fashion Peanut Brittle Maple Bacon Cupcakes. W.T.F. O.M.G.

Recipe from Let Gluten Freedom Ring #2--A Vegan-Gluten-Free Cookzine

BREADED “CREAM CHEESE” JALAPENO POPPERS VERSION 2
BY ADAM GNADE
Eat these in the winter when it’s cold outside and you need some heat in your heart to get through the long nights.
Ingredients:
26 oz can of whole jalapenos (Embasa works)
Small tub of vegan cream cheese
2 cup Bob’s GF flour
Seasoned salt
Garlic powder
Onion powder
Any Cajun seasoning
Almond milk

Directions:
Cut tops off jalapenos then slice open on one side, but not completely end-to-end, just a cut small enough to remove seeds. Scoop out seeds (be gentle) with your forefinger then wash jalapenos under running tap water to take some of the heat out. (If you want to take more of the heat out, let these guys soak in a bowl of water for about an hour.) Using a tsp (or your finger) stuff jalapenos with cream cheese. Make sure they’re nice and full since some of the cream cheese will cook off. Pat and firm up like you’re rolling a ball of dough, but gently. Put one cup of flour mixed with a few pinches of seasoned salt, a light sprinkle of garlic powder and Cajun seasoning (very light), and a bit of onion powder in one bowl and two cups almond milk in another. Dip each popper in milk using your dominant hand then roll it in flour with the other hand. (Don’t switch hands or it’ll get messy.) Let flour-coated popper dry on plate. Do this with all the peppers. Next: do something interesting while you wait for the poppers to dry (five minutes should suffice). Repeat every step from “dip each popper” to “dry on plate.” This’ll give you a nice coat of flour. Set floured poppers in a half inch of very hot vegetable oil in your frying pan and turn with a fork until deep golden. Let them sit five or ten minutes then eat. Love your life.  Drink suggestion: Monte Alban mezcal or almond milk chocolate milk. Music suggestion: Vicente Fernandez’ Diez Exitos.

ORDER THIS ZINE HERE FROM PIONEERS PRESS

We found five copies of the original out-of-print Let Gluten-Freedom Ring cookzine! FREE to the next five people who order the new second edition!

Let Gluten Freedom Ring #2–A Vegan-Gluten-Free Cookzine

ORDER THIS ZINE HERE FROM PIONEERS PRESS FOR FOUR BUCKS!

In this, the second volume of Punch Drunk Press’ all-vegan, all-gluten free cookzine, Let Gluten Freedom Ring, we get a whole batch of new recipes that prove being gluten-free doesn’t have to suck! From boiled cookies to huevos rancheros, pomodoro spring rolls to mac ‘n’ “cheese” pie, these 23 deelish recipes will throw you into a wild cooking frenzy!

Contributors: Laura Grant, Jonell Kelsey, Reggie Martinez, Will Potter, Rio Safari, Adam Gnade, Nathalie VanBalen, Kittie Berns, Megan Michelle, Meredith Adams, Joshua Ploeg, Aaron R. Groch, Katherine Alex Beaven, and Katie Johnson.

Recipe from: Let Gluten Freedom Ring #2--A Vegan-Gluten-Free Cookzine

RECONSTRUCTED HUEVOS RANCHEROS
BY MEREDITH ADAMS
Bite-size and perfect for vegan brunch or appetizers for a brunch party.
Ingredients:
Baked tortilla chip scoops
Spinach
Onion
Red or green pepper
Garlic
Vegetable oil or vegetable broth
Tofu (or tofu and tempeh)
Nutritional yeast
Black salt
Turmeric

Directions:
Put tortilla chip scoops onto a plate, and one spinach leaf in each scoop. You could fill two or three plates with these things.

1) Make your onion saute:
One onion (sliced in long strips) and ½ tsp salt, saute until caramelized. Add ½ a red or green pepper if you’d like. Saute until soft. Remove onions and peppers from pan and place in tortilla chips. Do not rinse/wash pan.

2) In the onion saute pan make a tofu scramble:
Use the following recipe or your own that you love. (A tempeh and tofu scramble works here too!) Saute 3-4 garlic cloves and oil/veg broth. Add a package of tofu (about a pound; not silken; pressed to remove excess water), frozen then thawed (cubed or mashed … however your boat floats). Mix together. Add 2 tbsp nutritional yeast (to taste), 2-3 tsp black salt (to taste), 2 tsp turmeric. Put a small spoonful of tofu scramble in each tortilla chip scoop.

Sriracha topping! Squeeze a little (or a lot) on top of the tofu scramble.

Serve immediately.

FIND THIS ZINE HERE.

WANT US TO PUBLISH YOUR VEGAN RECIPIES?

Who wants us to post their vegan RECIPIES here on the Microcosm Distribution tumblr? Drop us a line in the Ask section. Bonus points if it’s either from a cook zine you’ve published or a zine you’re planning on publishing. AND WILL OUR PHONE PLEASE STOP CHANGING “ZINE” TO “ZUNE”? We type “zine” all the time, your robot system should recognize that already and stop auto correcting it to ZUNE! But still, RECIPIES?

THIS VEGAN COOKBOOK IS OUTSTANDING! ANOTHER DINNER IS POSSIBLE

A unique two-in-one cookbook and guide–featuring over 250 recipes of simple, cheap, and tasty food! Additional articles and guides set out to reconnect us with the food we eat, how food affects all levels of our lives, and how to better develop our relationship with what we eat! Recipes are designed to serve 2-6 people but also feature cooking for a large group and which recipes suitable for this. Printed on high quality glossy recycled paper and wire bound so it sits flat on your kitchen counter and the pages don’t deteriorate. Super illustrated by Isy Morgenmuffel and one of our coolest cookbooks! Originally imported from England, now published by AK Press. Order here.

ZINE SPOTLIGHT: SOUTHERN FOOD GONE VEGAN WITH DOWN YONDER ZINE!

We are in love with Leigh Saluzzi’s fantastic vegan Southern food zine, Down Yonder! Here are some shots of the recipes from Leigh’s website. You can order the zine right here for three dollars.

Savory Breakfast Jackpots


Frito Corn Fritters


Summer Tomato Tart