I’m very interested in this Perfect Circle Kitchen blog. The subhead on the blog header is, “Vegan, vegetarian, and meat-inclusive meals, hold the fuss.” Have you ever heard of such a thing?! I was totally curious about a “meat-inclusive” vegan blog so I had a little email convo with blog’s creator, Eve Perlman.
So the base of all the recipes is vegan, but then at the very end there are suggestions for adding meat or dairy. I found this totally weird but then my friend Lizzy was like, that’s totes subversive! I mean normally it’s the vegan stuff that gets the footnote! Right? And if you have meat suggestions, maybe you will attract more meat eaters to recipes that are primarily vegan. They will see all this vegan food and be like OMFG that food looks good! Or at least they will get more used to it. I mean I doubt many meat eaters frequent vegan recipe sites; but if there’s a “meat-inclusive” option, maybe it can actually draw them in. AND THEN WE POUNCE!
That’s pretty much what Eve says the concept behind the blog is. Well there’s mostly two reasons; one is to help people transition to vegan cooking. The other is to help people figure out what to cook when there’s a vegan in the midst of meat-eaters or vice versa.
It all started when her friend asked advice on what to make for dinner when her meat-and-potatoes husband, vegetarian son, and vegan daughter-in-law were all going to be dining. She sent a recipe that could accommodate all of the different wants. After that, she “continued to write recipes for friends whose vegan children were coming home on a break from college, people who wanted to make a lifetime transition to a more plant-based diet, or dinner hosts who needed to accommodate everyone at their table.” And eventually, BAM! Perfect Circle Kitchen!
What do you guys think? Could this strategy help convert people? It’s definitely a new approach, at least to me, and I’m all for new approaches.
Product review: ChocoSol vegan chocolate! »
ChocoSol is an artisanal dark chocolate company in Toronto. They sent me some free samples to try and now I will tell you all about them!
I knew you guys would like the company because, well just read this from their about:
Our artisan chocolate is made right here in Toronto using organic, forest garden, shade-grown cacao, sourced directly from indigenous communities in the Lacondon Jungle of Chiapas and the Oaxacan mountains of Southern Mexico. Our horizontal trade relationships go beyond the exchange of commodities and bring symbolic products, whose story is as important as the product itself. Our relationships are based on reciprocity, friendship, respect and mutual learning.
Our chocolates are made without dairy, gluten, soy and nuts, and are also vegan. We specialize in both eating chocolate and drinking chocolate (xocolatl), and offer a number of other sustainably grown ingredients that are sourced directly from farmers (such as coffee, cacao nibs, agave, hemp seeds and vanilla pods, among others).
Right?! And I love the packaging, it makes quite an impression. But! How is the chocolate, you ask? In a word: intense. It’s chocolaty-intense. As usual I had the whole office try it and ChocoSol was very popular among the suits. I liked the Darkness bar the best, though coconut-lovers were fond of the coconut-flaked bar. But if you are a milk-chocolate-only person, this is not your chocolate. This is super dark. But if that’s your style, you will love this!
They also make “drinking chocolate” which comes as these super awesome chocolate hockey pucks you see below. Again, very intense but really good. The vanilla adds a little sweetness which is nice. If you are into old school chocolate drink, this is for you. It’s really fun, the hockey pucks just seem so hardcore. It would be so smooth to pop these out after a dinner party, am I right? You’d be the coolest!
Unfortunately, it looks like the easiest place to buy ChocoSol is in Toronto. Any of our Canadian readers tried this before? Buy some at the farmer’s market and send it to your vegan friends to the south!
Meagen at Vegan Food Addict is killing it with this savory coconut okra. I love new recipes for unusual vegetables! Of course okra is super good for you, but battering and deep-frying it is a massive pain, so how about lightly stir-fried? You can avoid sliminess with acid! Better cooking through chemistry.
Green tea coconut cookies, how beautiful you are. And seasonally appropriate! Look at the matcha-green cookie coming through the white powdered sugar, like daffodil and crocus shoots growing through the last of the winter snow. I bet they’re tasty, too. Excellent work, Vegan Food Addict!
Go buy Hail Merry macaroons right now »
Holy coconut, vegans! I just* tried the best cookies ever. These raw, vegan, gluten-free macaroons are like little kisses from an angel. I took more samples than was dignified, and if they’d been for sale at VegFest Colorado, where I tried them, I would have taken home a whole case and eaten them until I puked.
Somehow these morsels defy the laws of physics, because the vanilla ones are even better than the chocolate ones, which are a bit drier—I suspect that’s due to the cocoa powder. Overall, both kinds taste rich and creamy without being overly sweet.
The company also gave me a sample of their raw granola. It’s nutty, sweet, and a little bit chewy. The texture reminds me of Kashi GoLean but better-tasting, more like the crumbles on a coffee cake. In conclusion, YUM.
*i.e., less than a month ago.