Celebrate fake meats for the Meatout! »
In honor of today’s Meatout, NPR’s The Salt blog got all excited over the rise in vegan meat analogues. According to the Global New Products Database, “110 new meat substitute products were introduced in 2010 and 2011,” and in 2011, sales of frozen meat substitutes hit $267 million.
I know not everyone loves the fake meats, but they’re so tasty. Do you know how many omnivores I’ve turned into Golden Era superfans? SO MANY, is the answer. So many superfans.
What are your favorite supermarket fake meats? I love Gardein’s chipotle lime crispy fingers, and basically every “mock” animal they sell at Asian groceries. (Also Soy Curls, but those don’t count here.) And I don’t think you can beat a sandwich with peppered Tofurky, spicy mustard, pickles, and lettuce. Though Janet Hudson’s Oklahoma sandwich does look insanely good.
Strawberry “crab”-stuffed avocado from our favorite, Vegan Feast!
Featured on Fit Sugar (I KNOW) with 10 other vegan avocado recipes! I will eat all of them in one sitting because I am amazing.
Vegan strawberry Napoleon with pomegranate creme custard from Vegan Feast! I could totally HOUSE that mofo right now. Dang.
I’ve always loved pomegranates because, you know, Persephone and Hades and all that. But really, I don’t understand them. I totally end up buying like one a year when they are first in season and then I’m like, what the hell do I do with it now? Eating them is the most ridiculous endeavor. It’s like all seed with a teeny tiny juice layer. And the seed isn’t like a sunflower seed, it’s like tree bark (I imagine. I totally don’t eat tree bark). You eat all this tree bark and get very little actual fruit in return. But darn it! Pomegranates are so pretty! I still buy them.
Vegan Feast’s Janet Hudson is a BAKING MANIAC, she is a demonstrable baking maniac who enters competitions called Dessert Wars and makes obscene things like Double-Dipped Chocolate Chip Nutella Scooter Pies.
Did you want the recipe? Because she’ll give you the recipe. You might die of anticipatory gluttony just looking at her photos, but go on and read it. Oh goodness.
[send me your best-looking food photos, we love to share ‘em!]
[click here to send me your best vegan food photos!]
Janet Hudson of Vegan Feast (and Project Just Desserts!) spent a quiet Christmas with her husband and this great spread. From left: beetroot and kale; wasabi mashed potatoes; fried mushrooms; lavender Brussels sprouts with clementines; pumpkin pie tarts (behind the wine!); and Asian tempeh stuffing with cherries. Beautiful!
Falafel Burgers! These are for burgers but you can make balls too and serve in pita bread as you like!
1 cup chickpeas, soaked overnight
½ cup fava beans, soaked overnight
¼ cup bulgar
1 medium onion, very finely chopped
2 cloves garlic, crushed or finely chopped
2 tsp ground cumin
2 tsp ground coriander seeds
6 Tbsp chopped parsley
½ tsp chili powder
2 rounded Tbsp wheat flour
1 tsp baking powder
1 tsp salt
Few drops of water, as needed
EVO for frying
Red Roasted Pepper Hummus with Kalamati Olive Tahini sauce
4 whole wheat rolls
1 heirloom tomato, Sliced
1 avocado, sliced 4 ways (I left this out today)
4 slices red onion
Drain the chickpeas and fava beans thoroughly and pulse in the food processor until lightly broken up. Add the remaining ingredients and continue to pulse until you have the texture of coarse breadcrumbs.
Gently form into patties.
Fry in hot oil at 350 degrees for 4-5 minutes, or until crisp and golden.
Drain. Assemble the burger. Serve with more hummus on the side and tahini sauce.
Jelly Donuts from Vegan Feast! Recipe, too! Let’s do nut to it! What!
Make your own vegan fig (well apple) newtons!! These look soooo good and I am adverse to most things made with wheat flour but dear lord, I love a newton. If loving a newton is wrong, lock me in jail made of newton’s and make me eat my way out as punishment. I’LL NEVER LEARN EVER!!!
Apple Cinnamon Newtons - Yikes!
2 cups wheat flour
¼ cup oats, ground fine
1/2 tsp sea salt
1/2 cup vegetable margarine
1/4 tsp baking soda
1 tbsp baking powder
2 tbsp Molasses
1.5 lb fresh apples, peeled and chopped
1/2 cup sugar
2 tsp cinnamon
Juice of a lemon
To make Cookie: in a medium bowl, whisk together flour, oats and salt. In a large bowl, using a mixer beat the “butter” and molasses until well-combined. Add flour mixture, and beat until combined into a sticky dough. Turn out onto a sheet of plastic wrap, wrap it up, and press down to flatten a bit. Chill in refrigerator.
In a saucier or medium sauce pan, combine apples, cinnamon, half of the sugar, and half of the lemon juice. Mash a few times with a potato masher or fork. Cook mixture over medium-high heat until bubbling and sugar has dissolved; reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes, until it has reduced by about one-third and is beginning to gel. Set aside until completely cool.
Preheat oven to 350 degrees . Cut dough into four pieces. On a well-floured surface, roll the first piece out to about 12 inches by 6 inches. Place on cookie sheet. Spread about 1/4 cup of the cooled jam along half of the sheet of pastry, lengthwise (ie, the 12-inch side), leaving a 1/2-inch border along the edges. Fold the other, naked side of the pastry over the jam-spread side, and press down on edges to seal. Create tiny slits with a knife on surface of pastry, about 2 inches apart, to allow air to escape while baking. Repeat with remaining three sections of dough, ending with 2 pastries on each cookie sheet. Bake for 25 minutes, or until pastry is just beginning to turn golden.
Cool on cookie sheets for 10 minutes, then slice into bars.