Vegan tortas and pambazos by J. Kenji Lopez-Alt of Serious Eats! I have been having the most stressful couple months—2013 is trying to kill me—and all I want is super-hearty, warm, filling food. And this glorious creation? All fried eggplant and avocado and saucy grilled bread? Is like the meal of my dreams. Come to me, sandwich.
[Photo by J. Kenji Lopez-Alt]
Make vegan marshmallows—getchu some, getchu some!
That is all.
I think it looks like a hashbrown cake. I need it. Hashbrown and cake are two of my favorite words.
A Serious Eats writer goes vegan for a month, and it’s not annoying! »
López-Alt’s Braised Kale and Chickpea Sandwich with Sumac Onions. WANT!
We’ve had our fair share of journalists who “go vegan” for a short period of time and write about it. Usually you get something pretty obnoxious. But guys, I think we might have something different in our midst! J. Kenji López-Alt of Serious Eats normally writes about hamburgers, but starting Jan. 14th, he decided to try a month of veganism. You can read his first post about it and see that he’s getting sociological on that ass. As an amateur anthropologist (I’m an amateur at a great many things!), I very much appreciate this approach! He’s seeking the “vegan experience” in all its trials and glory.
He starts off well enough. He’s a little uneducated about the health benefits but he seems to be one of the few writers to go down this road who grasps that it is indeed about compassion and not necessarily health. Another point on his side: he doesn’t go for the “humor” many authors try for when they do their obligatory vegan piece. It’s a rare occasion when a meat pun is funny, and it’s almost exclusively when you’re making a penis joke.
Another pro for López-Alt, he doesn’t mess around with a few weak salads, he dives in strong! Here’s his lunch from Day 1:
Brussels Sprout Fried Rice with Crispy Cauliflower, complete with recipe. Damn, son! As Brussels sprouts and cauliflower are my two favorite things (besides Cinnaholic!), this is calling to me like a healthy, well-meaning vegan siren.
He quickly learns that veganism requires planning and “there are animal products hiding everywhere.” So true! He also does a pretty great and comprehensive summary of vegan health needs. As he goes forward, there are times that he (very accidentally) “cheats” but I think becoming vegan is usually a process and “cheating” doesn’t render your efforts meaningless.
Finally, if I may offer some advice to López-Alt (and self-reference!), maybe my 11 Tips for New Vegans would be of some help to him on his month-long mission. Another tip: dude, if there are no vegan options on the menu and you’re at a nice restaurant, you can totally get chefs to make you a custom vegan meal! I’m normally bashful about asking for special treatment but from what I’ve been told, they don’t mind. And I’ve gotten some really awesome and unexpected creations. And, you don’t feel shafted by paying the same price for an entree even though you got it sans ham and gouda! Because that irks me. Good luck, sir!
OH MAN, YOU GUYS. Everyone at your Vegansaurus is busy or dying or has fallen off the planet or some combination thereof, and no one is around to tell you about amazing things like Thor the amazing pit bull who saved his family’s life when their home caught fire—he even pulled the baby in the bassinet to the front door while the parents were still getting themselves together. That we should all be so lucky as to have such a dog.
What we can do today is show you this begging-to-be-veganized recipe for summer squash risotto from Blake Royer of The Paupered Chef. It looks amazing, it sounds delicious, and all you CSA-subscribers should be receiving metric tons of squash in your boxes these days, so get to it and cook something wonderful, already. Soon you’ll be well fed and we’ll be posting like gangbusters again.
[photo by Blake Royer]
These are inside-out peanut-butter cups, by Cakespy for Serious Eats! And they are so easy to veganize!
All you have to do is use non-dairy butter and non-dairy milk—and, obviously, sugar that was not refined with bone char, but you knew that—because the rest of the ingredients are vegan by default. I made them yesterday and they are super fucking delicious. Nearly makes up for the fact that there is still no word on the state of my Macbook.
While the nice weather lasts, enjoy them with a big iced coffee, no sugar—the bitterness will contrast beautifully with the sweetness of the peanut butter and chocolate. When the rain comes, warm them up a little and serve with afternoon tea.
[image by Jessie Olsen, a.k.a. Cakespy]