Early on in the life of The Sexy Vegan (Circa 2007. Really? Yes, really.), I dreamed of producing live video content. Shooting and editing my original videos was fun, but time consuming. Additionally, I discovered over the years that thinking was not my friend. The more I thought about something, tinkered with it, and tweaked it, the worse the thing would become. There was a point of diminishing returns that would come fairly early in my creative process. Turns out I'm much better when I don't think too much. Thinking is my enemy. And I'm ok with that. That's why the live option always appealed to me. No time to think. Just do.

Back in the day, however, the technology wasn't quite there. I experimented with what was available over the years, as new platforms would pop up. We had options like Ustream, Shindig, and Google Hangouts, among others, but they all still required me to lug my iMac into the kitchen, and purchase a webcam that was disproportionally expensive when compared to the amount of upgrade in video quality. But now that I can do it all on my mobile device and have full interactivity, my dream is finally here! So let's do it!

I launched my new, yet-to-be-named live cooking show on my facebook page this week, and we all had a blast. There are definitely some wrinkles that need to be ironed out, but in no time we will have a smoothly running cooking show for you! You can see the recipe for the ceviche I made on my Patreon page HERE! And the video HERE!

Speaking of Patreon.com...if you're not familiar, it's similar to kickstarter in that you, my patron, support things that I create by forking over some cashola. It's different from kickstarter because instead of helping to launch a product or project, you're supporting my content, and allowing me to expand and improve upon it for a stupidly small monthly contribution. And by supporting this work in an ongoing manner, you become an integral part of it's growth and improvement, and with your feedback, will help shape its future. And not only will we get some valuable content out of the deal, you are also going to get some sweet rewards that I've cooked up just for my patrons. You can see all of that fun stuff along with bonus content at my new patreon page HERE!

Make sure to tune in every week to my facebook page for the live show. As of now it's scheduled for every Wednesday at 11am PDT. Might move it to Monday, but don't worry, you will be made fully aware of any changes.

Serves 2

24 ounces large oyster mushrooms
2 teaspoons refined coconut oil
1/2 cup rice flour
2 tablespoons poultry seasoning
1 - 2 cups light oil (vegetable, canola, etc)
1/2 cup butter
1/2 cup Frank's Original Red Hot sauce
1/2 teaspoon arrowroot powder or cornstarch
Bleu cheese dressing for dipping

Break mushroom cluster into individual mushrooms. If there are smaller mushrooms, you can break off clusters, just as long as they're roughly the same size as the largest ones.

In a wide skillet (might have to do batches), add the coconut oil, and heat on high, until just smoking. Add mushrooms and allow to brown on one side, about 2 minutes. Then toss and brown the other side, another 2 - 3 minutes.

Once browned and tenderized, place on a paper towel to drain and cool.

In the meantime, in a small pot melt together the butter and hot sauce. Once melted stir in  arrowroot, and gently bring to a simmer. Simmer 30 seconds, until thickened slightly. Keep warm.

In a wide skillet, add light oil, to about 1/2 inch deep. Heat to medium high.

In a medium mixing bowl mix together the flour and seasoning blend. Add the mushrooms and toss them to coat with the flour.

Working in batches, shake off excess flour and add mushrooms to the hot oil, fry 2 minutes, turning half way through. Remove and drain briefly on paper towels.

In a mixing bowl add the hot mushrooms and sauce, and mix thoroughly. Serve immediately with bleu cheese dressing, and interestingly cut carrots and celery.

I'm playing around with some fun video ideas and decided to start a new instagram page devoted to it called Just Make (@justmakevegan)that I'm billing as "Quick little takes of recipes you'll actually make." Short videos with simple, flavorful, bringin'-it-back-to-the-basics recipes to help you build some fundamental skills. Do not watch if you like ketchup.

Perfect Oven Fries

Serves 2

4 Yukon Gold potatoes, peeled, cut into ¾ inch x 2 inch batons
2 tablespoons fine Himalayan salt
2 teaspoons refined coconut oil, divided

Place a cookie sheet, or half sheet pan in the oven. Preheat oven and pan to 450 F. Let the pan preheat in the oven at least 15 minutes, or leave it there until you’re ready to bake the fries.

In a medium pot, add 4 to 6 cups cold water (depends on the shape and size of your pot). Whisk in salt until mostly dissolved. Add potatoes, and top off with enough water to cover the potatoes, if needed.

Bring to a boil, and simmer for 3 to 5 minutes. A fork should be able to pierce the potatoes with a little force, and there should be slight resistance when you get to the center. Drain potatoes, then lay out on paper towels to dry. When cool enough to handle, pat dry with paper towels, then toss with 1 teaspoon coconut oil.
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Carefully remove the hot pan from the oven. Working quickly, add 1 teaspoon of coconut oil, and carefully spread it around with a bunched up paper towel or silicon brush. Dump potatoes on to the pan, and quickly spread them out into an even layer so they're not touching each other. Bake 15 minutes, then flip and bake 8 to 10 more minutes, until golden and tender. Serve immediately.