Oh, lets just pretend that two years hasn’t gone by since the last post and carry on shall we?
I should start by saying I’m not Vegan, nor is anyone in our household, but our combined diets are a little complicated so we often find ourselves eating vegan meals. One of us is piscatarian (no meat except fish) and needs to eat a strictly heart healthy diet, two are vegetarian (one more strictly that the other) and also claim to be dairy-free (though this doesn’t seem to apply to butter/cheese/etc). And two of us have a mild blood issue that makes us perpetually anaemic, which makes the nutritional value of a food a priority. I just bumble along trying to keep every happy, and occasionally scarf down a steak when I think no-one’s looking.
Which brings me to Food 52 Vegan. What I loved most about it at first glance is that the food isn’t trying to be something else. I don’t have much patience for the “vegan thing that tastes just like liver!” or “we’re going to use 12 ingredients to make something that vaguely (and usually glue-ily) resembles that thing you used to love but don’t eat anymore!”. I’m as guilty as the next animal lover in attempting to make vegan cream cheese (silken tofu, cashews, dried onions – actually quite good), mozzarella (kind of snotty and gross), and bacon (no), but I respect a book that presents good plant based food simply and honestly. They’re not trying to represent food as something it’s not.
I made the Scrambled Tofu a few weeks ago, and it was rich, creamy and lovely. Much different to how I usually make it, so I’m glad to add it to my repertoire. I sometimes find the taste of nutrition yeast a little overpowering, so didn’t think it needed the 1/4 cup called for, but that may be personal preference. I may also be contradicting myself after that last paragraph. Technically, scrambled tofu is a substitute for scrambled eggs, but actually I prefer it. You get texture, a huge amount of flavour, and no stray slimy bits. No-one wants those.
For lunch today I made the Miso Soup with Shiitake, Asparagus and Soba. It’s a simple soup. No surprises, no fancy tricks, but it’s comforting and delicious.
I’m also very much looking forward to trying the Peach Crumble Coffee Cake, Sweet Pea Hummus, Eggplant Tagine with Millet and Preserved Lemon, Mexican Date Chocolate Truffles… I could go on.