We’re Going to Mother’s
Mother’s is one of the best vegan/vegetarian restaurants in Austin, and UV is going this Wednesday!
RSVP on Facebook
Tomorrow is Leap Day, so why not do something fun!
UV is headed to Austin’s Pizza on the drag, meet us there at 7pm.
also, Austin’s Pizza has vegan cheese :)
UV is going to be eating at Kerbey Lane on Guadalupe tonight. Come join us!
Tonight at 7PM in BEN 1.106 we will be holding elections!!!
This includes the positions of:
come out to vote and to run!
I don’t know if everyone who follows us here is also on our Facebook group, so in case you aren’t, there will be no meeting tonight. We will be meeting for dinner next Monday, the 5th of December for the semester’s final meeting (location to come).
Not a member of our Facebook group?
You should be!
So, University Vegetarians went to Austin’s Pizza last night, and it was delicious! I always get the Vegetated pizza because the veggies are super fresh. It got me thinking about some of my favorite meals and comfort foods. Some comfort food would be great right now with the rain pouring down today.
I went straight to my home-girl Martha Stewart, because I have never had a bad experience with her recipes. (All recipes are from MarthaStewart.com)
These turnovers make a great weeknight dinner. Just pop them straight from the freezer into the oven, and serve with your favorite tomato sauce.
- Prep Time 1 hour
- Total Time 1 hour 30 minutes
- YieldServes 8
- 1 tablespoon olive oil
- 2 packages (10 ounces each) frozen chopped broccoli, thawed
- 4 garlic cloves, chopped
- 1/4 teaspoon red-pepper flakes
- Flour, for rolling dough
- 2 packages (1 pound each) balls fresh or frozen pizza dough, thawed if frozen
- 1 cup part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded (6 ounces) part-skim mozzarella cheese
- Coarse salt and ground pepper
- Prepared tomato sauce (optional)
- 1 medium red onion, finely chopped
- In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.
- Preheat oven to 400 degrees. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)
- Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
- Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.
- Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.
- 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 4 medium zucchini, cut into 2-by-1/2-inch sticks
- 1 medium red onion, halved and sliced 1/4-inch thick
- 12 (4 1/2-inch) corn tortillas
- 1/2 cup fresh salsa
- Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
- Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
- Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
- To serve, fill each tortilla with mushrooms, vegetable mixture, and salsa.
Cook’s NoteTo clean portobellos, snap off stem, then use a small spoon to gently scrape (then discard) the dark gills from the inside of the cap.
Look at this cutie…
This is a post I wrote on my personal tumblr the other day. I was feeling feisty I guess. It’s a joke of course, so I hope everyone enjoys it. -Joel (one of UV’s Media Managers)
I could say what’s been said by a million vegans/ vegetarians, a million times over: “Cows are just as cute and smart as dogs, don’t eat them. Meat is murder!”
But I won’t. I think it’s due time to up the ante and say, if you love f@#%ing meat so god d@$n much, why don’t you man up and eat your f@#%ing dog. That’s right. Eat your dog. What’s so great about dogs anyways. They tear up your stuff, secretly urinate all over the house, dry hump your guest’s legs. When was the last time a cow took a s#^t in your room? Why should they be punished? So, roast your Rat Terriers, deep fry your Dalmatians and barbecue your Beagles! They’ve had it coming.
Either that or become a vegan. Seriously. There is no point in saying how cute cows are, because no one is going to start playing fetch with Bessy in the living room, but you should realize your warped view of animals. If you hung a dog upside down and cut it’s neck on either side to bleed it out, you’b be surprised as to how similar that would look to the way your hamburgers and steaks are made.
Go Vegan (or start eating dogs).