Category: Travel
Wordless Wednesday: Uchi
Kinoko Nigiri
Nasu Nigiri
Kakiage
Kinoko Usuzukuri
Avocado Nigiri
Kimchi Onigiri
Mapo Tofu
Yaki Kinoko
Kinoko Nabe
Shag Roll
Chef’s Roll
Coconut Tapioca
Uchi
801 S Lamar Blvd
Austin, TX 78704
Wordless Wednesday: Life’s A Drag
Drag Brunch Fundraiser for San Francisco Vegan Society
Mayes Oyster House
1233 Polk St.
San Francisco, CA 94109
Vegan Mac Smack Down
Untouched by passing trends, comfort food is always king. Across all ages, demographics, or dietary restrictions, this inalienable fact remains true. Of all the possible menu items that qualify for this distinction, mac and cheese ranks near the top for universal appeal. When you’ve got chewy noodles drenched in gooey golden cheese sauce, what’s not to like? And, that’s only the beginning.
Known for embracing the unconventional, Austin’s food scene has evolved to include a rich array of innovative plant-based mac and cheeses, spanning from simple to stupendous. If you don’t know what’s for dinner tonight, consider this your cheat sheet to instant gratification.
What Makes a Great Mac and Cheese?
To better appreciate art of making better mac and cheese, we need to examine exactly what can either add or detract from the eating experience. Every single element counts in a dish this simple. The best mac can be judged by the following facets:
- Perfectly Cooked Pasta: Al dente pasta provides the ideal base, ensuring a satisfying texture and bite.
- Consistency and Quantity of Sauce: Silky smooth, velvety bechamel or bust; lumps, clumps, or graininess are never acceptable. Furthermore, there needs to be enough sauce to comfortably envelope the pasta without turning into noodle soup.
- Cheesiness: Yes, mac and cheese must be about the cheesy flavor, first and foremost. Some chefs may opt to start from scratch with nutritional yeast, while others might prefer the ease of melting plant-based shreds. Neither answer is wrong if the essence of cheddar rings out strong and clear.
- Innovative Twists: From high-end add-ins like truffle oil to humble green peas, a touch of creativity sets outstanding mac and cheese apart. Unexpected flavor combinations, pairings, or platings are what make one mac more memorable than the next.
The Best Vegan Mac and Cheese in Austin, TX
Fit To Be Thai’d
Mention a love for Thai food and most people envision fragrant curries, blistered stir-fried noodles, and chilies so hot they could make you cry. That’s not wrong, but there’s so much more to the cuisine that’s often omitted from overseas menus. Thai desserts are a lesser known facet of the culture that more Americans should be acquainted with.
What Makes Thai Desserts Special?
In Thailand, dessert is not just an afterthought; it’s a grand finale, a crescendo of flavors that often incorporates ingredients like coconut, sticky rice, palm sugar, and exotic fruits to balance out the five tastes of sweet, sour, bitter, salty, and umami. What’s more, many of these treats are traditionally (or “accidentally”) vegan.
Khao Niew Mamuang, AKA Mango Sticky Rice (ข้าวเหนียวมะม่วง)
By far the most recognizable option worldwide, mango sticky rice has a reputation that precedes itself. Regarded as a seasonal treat by those using only the ripest, juiciest mangoes of summer, it embodies the tropical essence of Thailand itself. Creamy coconut milk marries fresh mango slices with tender sticky rice, often served warm. Understated yet spectacular, it’s an ideal complement to any meal, and easy to whip up without any fuss.
Many other variations on the concept exist, like fresh or fried bananas with sticky rice, fresh jackfruit with sticky rice, sweetened black beans with sticky rice, and more.
Khanom Chan (ขนมชั้น)
There’s no mistaking these multicolored, layered sweets, which are one of the most ancient and prestigious of Thai desserts. Dating back to the Sukhothai Kingdom (1238-1438 CE) they were reserved for the most auspicious ceremonies and celebrations. Traditionally, they are made with layers of coconut milk, rice flour, and natural food coloring derived from pandan leaves or butterfly pea tea flower petals. Visually stunning, these bite-sized wonders come in a kaleidoscope of hues, each layer telling a story of taste, color, and history.
Tub Tim Grob (ทับทิมกรอบ)
Often found in the bustling markets of Bangkok, with vibrant colors that give it the nickname of “red rubies” or “pomegranate seeds,” though neither play any role in the actual components. Cubed water chestnuts are coated in tapioca flour and soaked in grenadine or beet juice, infusing them with color and flavor while maintaining a crisp, crunchy texture inside. Floating in a sea of stark-white coconut milk, which is sometimes flavored with a touch of pandan, it’s best described as a refreshing dessert soup.
It’s not hard to replace eggs and adapt many other traditional Thai desserts to follow suit, but there’s something to be said for the instant gratification of getting a treat that’s ready to eat. When ordering at a restaurant, be wary of the possible inclusion of sweetened condensed milk used in concert with coconut milk for added sweetness; though not part of the original formula, it’s become a popular shortcut using modern conveniences. Always ask when in doubt.
In life in general, but especially when enjoying Thai food, don’t forget to save room for dessert. Thai desserts aren’t just sugary treats; they’re the period at the end of a sentence, necessary for properly completing a full thought, or proper meal. Largely gluten-free, no-bake, and inexpensive, they’re accessible treats that everyone can appreciate.
