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      Saturday's Surprise Visitor

      Posted by The Herbivorous Butcher on

      3 comments

      Alan Cumming, whose talents range from acting to writing to activism, visited Minneapolis this weekend to perform at Orchestra Hall in Alan Cumming Sings Sappy Songs. He is most recently known for his role as Eli Gold on The Good Wife.

      The Minnesota Orchestra enlisted our help to provide dinner for Mr Cumming and his co-performer Lance Horne to which we enthusiastically accepted, but little did we know that they would make a visit to our shop Saturday afternoon...

       

       

      He is as charming and kind in person as he seems on social media, and he even honored us with praise during his performance. We send many thanks to Mr Cumming for making our weekend so special.

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      Jon Stewart approves!!

      Posted by The Herbivorous Butcher on

      1 comment

      We reached out to Jon Stewart to ask him to participate in a 30 day vegan challenge. He responded that living with his wife, Tracey, means he lives the vegan challenge everyday. He also says that eating Herbivorous Butcher’s products is in no way a challenge…a huge thumbs up!!!!!

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      Recipe: Easy Beef Stroganoff

      Posted by The Herbivorous Butcher on

      1 comment

      Enjoy this savory Vegan Beef Stroganoff featuring our Porterhouse Steak. It's quick and easy to make at home!

      Here's what you'll need:

      1 package pasta (egg-free ribbon noodles)
      1 Herbivorous Butcher Porterhouse Steak, thinly sliced
      1 tbsp vegan butter or margarine
      1/2 yellow onion, minced
      8 oz mushrooms, sliced
      2 garlic cloves, minced
      1 1/2 cup mushroom or vegetable broth, beef flavored
      1 tsp salt
      1 tsp pepper
      1/8 cup flour
      1/2 cup vegan sour cream

      DIRECTIONS
      Cook and drain pasta according to package directions.

      Meanwhile, in a large skillet, sauté mushrooms, onions, steak and garlic until mushrooms have given up their liquid and onions are translucent.

      In a medium sauce pan, bring broth to a boil. Add salt and pepper.

      Whisk in flour and continue cooking until sauce begins to thicken.

      Add thickened sauce into mushroom mixture.

      Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.

      Serves 4

      Check out our ONLINE SHOP for current shipping options.




      Thank you to Carly and Blake from We Are Meatless for creating this meal!

      If you have a meal idea you'd like us to share, send the recipe and photos to laura@theherbivorousbutcher.com.

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