vegansaurus!

09/23/2013

VEGAN CRONUT!!!! Everybody buy plane/bus/train/rideshare/hitch-hiking tickets to Philadelphia, because shit’s about to get crazy!
Ok they can’t actually call it a “cronut” because that name is trademarked by evil genius food inventor Dominique Ansel (dude: smart move, but DUMB NAME). Yet the fancy-food gurus at Philadelphia’s Vedge have created our very own, animal-free love child of a donut and a croissant, using what can only be called “vast” amounts of Earth Balance, and theirs sounds like most amazingest ever. 
Point 1: “We enjoyed the vegan fritter more than any other of the Cronut copycats we tried around Philly,” says the Zagat post that broke the story. Boo-yah!
Point 2: The early versions, available as of Sept. 19, are filled with apple. Nice move.
Point 3: “Starting October 1,” says Zagats, “the as-yet-unnamed croissant-donut hybrid will be on the regular dessert menu. Expect a version with a tangy fruit stuffing - perhaps cranberries - and a horseradish cream to help cut the sweetness. Yes, horseradish. ‘When you have something like this on the menu, you know everyone’s going to order it,’ [chef-hero Kate] Jacoby says, eyes twinkling, ‘So this is our opportunity to sneak in a bit of something new and different.’” LOVE THAT, Kate! You sneak culture into our crazy desserts!
[Photo by Danya Henninger]

VEGAN CRONUT!!!! Everybody buy plane/bus/train/rideshare/hitch-hiking tickets to Philadelphia, because shit’s about to get crazy!

Ok they can’t actually call it a “cronut” because that name is trademarked by evil genius food inventor Dominique Ansel (dude: smart move, but DUMB NAME). Yet the fancy-food gurus at Philadelphia’s Vedge have created our very own, animal-free love child of a donut and a croissant, using what can only be called “vast” amounts of Earth Balance, and theirs sounds like most amazingest ever. 

Point 1: “We enjoyed the vegan fritter more than any other of the Cronut copycats we tried around Philly,” says the Zagat post that broke the story. Boo-yah!

Point 2: The early versions, available as of Sept. 19, are filled with apple. Nice move.

Point 3: “Starting October 1,” says Zagats, “the as-yet-unnamed croissant-donut hybrid will be on the regular dessert menu. Expect a version with a tangy fruit stuffing - perhaps cranberries - and a horseradish cream to help cut the sweetness. Yes, horseradish. ‘When you have something like this on the menu, you know everyone’s going to order it,’ [chef-hero Kate] Jacoby says, eyes twinkling, ‘So this is our opportunity to sneak in a bit of something new and different.’” LOVE THAT, Kate! You sneak culture into our crazy desserts!

[Photo by Danya Henninger]

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