Kalua Pork Without The Oink

Kalua pork isn’t just an entree; it’s a whole lifestyle. One of the earliest native Hawaiian foods recorded in the annals of history, it’s been a staple of the culture for thousands of years. It was, and still is, a dish of celebration, a momentous event in and of itself, to be reserved for only the most joyous occasions. Since the traditional approach could easily take all day, it’s not an undertaking for last-minute parties or spur of the moment cravings.

Vegan kalua pork is a whole different story.

What Is Traditional Kalua Pork?

The term kālua in Hawaiian means “to cook in an underground oven.” This is a complicated and time-consuming process, which begins by starting a fire at the bottom of a large pit using koa or kiawe wood. Porous lava rocks are then added like coals and heated for several hours. The hot rocks are then spread out at the base of the pit and covered with banana leaves and ti leaves. A whole pig is then placed on top, covered with additional leaves to trap the steam inside, and finally covered in dirt to seal the entire pit. After 6 to 12 hours, the meat will emerge fully cooked and infused with smoky flavor.

What Makes Vegan Kalua Pork Better

Most recipes for plant-based kalua pork start with jackfruit, given its uniquely fibrous texture that shreds beautifully. Not knocking it, but jackfruit itself is pretty bland, and can be downright woody when not cooked properly. Start with Sugimoto shiitake that are guaranteed to give you a tender, meaty bite and an incredible depth of flavor, every single time.

  • Ready in minutes. Bad at planning ahead? Me too! This recipe is so easy that you can whip it up in 15 minutes, from start to finish, if you have soaked shiitake ready to go.
  • Hearty and healthy. High in fiber, potassium, and Vitamin D. Sugimoto Shiitake in particular have the most natural Vitamin D of any dried mushrooms on the market.
  • Meatless. Naturally, by omitting the pork, you get a cholesterol-free, low-fat treat that’s still rich in Guanylate, which enhances flavors and creates a much more intense overall umami flavor.

Tips For Success

No matter what, you can’t go wrong with this brilliantly simple, quick recipe. To get the maximum enjoyment out of the process and best result, here’s what you need to know.

  • Start with Sugimoto Koshin Shiitake. These particular shiitake have larger, flatter caps, which makes for a much finer shredded texture, just like pulled pork.
  • Save any excess mushroom soaking water and stems for another recipe. These are great in all sorts of soups and stews!
  • Use a sharp knife to make fine shredded ribbons. Take your time; this step is key for getting the right mouthfeel.

What To Serve With Meatless Kalua Pork

All you really need to enjoy this entree is a fork, but like any other simple dish, it only gets better with accompaniments and garnishes.

  • Slap some vegan kalua pork on a soft slider bun or vegan Hawaiian roll and top it off with a crisp, crunchy slaw. This is the ultimate backyard BBQ or potluck offering, sure to be a hit with kids and adults alike.
  • Dress it up as a typical Hawaiian plate lunch, with a generous scoop of hot white rice and creamy mac salad. Use your favorite pasta salad recipe or toss together cooked macaroni noodles and vegan mayo with a pinch of shredded carrots, minced onion, and relish, to taste.
  • To drink, you can’t go wrong with pure coconut water, or go all-out with a cherimoya lava flow.
    For a proper luau, you can go all-out and serve an abundant spread of other Hawaiian staples, such as poke, chicken long rice, and lomi lomi. Don’t forget the mochi brownies for dessert!

FAQs

Q: Can I make this vegan kalua pork recipe oil-free?
A: While the oil contributes critical richness to mimic the naturally fatty pork and is very strongly recommended, you can omit it if necessary. Simply cook the shredded mushrooms with the marinade until all the liquid has been absorbed.

Q: How can I add more protein?
A: Believe it or not, Sugimoto Shiitake actually do contain protein, to the tune of 1 gram per serving, or 14 grams per package. If you’d still like to add more to your meal, consider incorporating up to one cup of shredded seitan or soy curls.

Get a taste of the Hawaiian islands from the comfort of your own home any day of the week. Create an incredible depth of savory flavor with minimal ingredients and just minutes on the clock. You’ll want to save this recipe as your new all-purpose entree for parties, weeknight dinners, or midnight munchies.

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Queso The Mondays

The longer I live in Texas, the more recipes I’ll have for queso. A party doesn’t start without liquid cheese on the table, and who says you can only have one?

Though chili is the official state dish of Texas, I think queso should have its own distinction as the state’s official dip. While we’re on the subject, pecan trees are the official trees of Texas and naturally, pecans the official nut. While cashews are the standard base for vegan queso, there’s no reason why we can’t take a more Texan approach to this savory staple.

What Makes This The Best Vegan Queso Recipe

Buttery, subtly sweet, and robustly nutty, pecans add a whole new level of decadence to everyone’s favorite Tex-Mex appetizer. Creamy and thick enough to generously coat chips, it’s rich enough to satisfy any craving. Plus, it’s ready in mere minutes, so you can always have queso on hand for gatherings big or small.

Uses For Plant-Based Queso

Naturally, queso was made for dipping tortilla chips, but that’s just the start. Save some for breakfast, lunch, or dinner in all sorts of other dishes.

  • Drizzled over tacos
  • Mixed into tofu scramble
  • Stuffed into burritos
  • Used as filling for quesadillas
  • Tossed with pasta

Forget processed dairy products. There’s a whole world of queso with bolder flavor and better nutrition, and I promise, it’s not a tough nut to crack.

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Hot and Bothered Over Hot and Sour Soup

Of all the foods I crave, hot and sour soup is most commonly out of reach. Ubiquitous across Chinese restaurant menus big and small, often given away for free with a lunch combo, it’s a cruel joke that there’s no soup for me.

Traditionally a Sichuan staple, standard recipes include all the usual non-vegan pitfalls: chicken broth, beaten eggs, and sometimes thinly sliced pork. In rare instances, you may luck out and find a vegetarian option without meat, but completely vegan versions are true unicorns.

Hot and sour soup is a snap to make at home, but not without mild controversy. Truth be told, I’ve been making some version of this recipe for years on the down-low. It’s one of those everyday staples that doesn’t feel special enough to share in the spotlight, and moreover, it would undoubtedly raise the ire of culinary perfectionists for all its obvious flaws.

Authenticity be damned; no one should gatekeep good food. When I’m too tired or busy to travel to the Asian specialty store for the conventional ingredients, when I’m just trying to scrape together pantry staples to feed myself, or when I’ve simply run out of fucks to give, this is the soup I turn to.

How To Make Hot And Sour Soup More “Authentic”

  • Use bamboo shoots instead of shredded carrots
  • Swap the balsamic vinegar for black vinegar
  • Replace the shiitake mushrooms with wood ear mushrooms
  • Add dried lily buds

How To Make Hot And Sour Soup Less “Authentic” But More Accessible

  • Use vegetable stock instead of vegan chicken broth
  • Omit the plant-based egg component
  • Add green peas, diced tomatoes, or corn kernels
  • Finish with sriracha or chili oil, to taste

If you find this recipe offensive, categorically distasteful, or personally upsetting, guess what? It’s not meant for you. For everyone else trying to get a hot and sour fix with limited means: Welcome. Grab a bowl and a spoon, there’s plenty to go around.

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Apizza The Action

All apizza is pizza, but few pizzas are true apizzas- And no, that’s not a typo. Pronounced “ah-beets,” this very specific, exclusive subset of flat breads is more American than Italian by birth, not to mention an infant compared to the long-standing domination of their red sauced brethren. Leave your pepperoni in the fridge; clams are the crowning jewels on this East Coast treasure.

Clam apizza can be traced directly to Frank Pepe Pizzeria Napoletana in New Haven, Connecticut. Growing up in the tri-state area, this was the only choice when ordering pizza from a parlor. Nothing else could even remotely compare to homemade, lovingly made as a family effort on special occasions. To get your hands on Pepe’s pizza, it took almost as much effort. Place an order later than 5pm and you’d be out of luck for same day service.

What Is Clam Apizza?

Invented in the 1960s, this unconventional pairing of cheese and seafood defied all common wisdom. Littleneck clams fresh off the boat from the Rhode Island coast moved from appetizer to entree when they found a place of honor atop this white pie. Peppery olive oil soaks into every crevasse for a lusciously rich bite, accentuating the blend of gooey melted mozzarella and sharp Parmesan shavings. Garlic factors prominently along with a classic palate of oregano and crushed red pepper flakes for seasoning.

Apizza crust shares similarities with Neapolitan pizzas, but is more substantial, charred on the bottom, and crisp on the outside. This is largely a function of using brick ovens to seal the deal, pumping out face-melting temperatures that could incinerate raw dough in seconds. While home ovens can’t get nearly so hot, we have other tricks for making apizza that beats the rest.

What Makes This The Best Clam Apizza Recipe

Leave the littlenecks in the sea for this round. Thick, meaty Sugimoto donko shiitake have already proven their keep as decadent baked clams, after all. Sprinkling those briny morsels into an ocean of melted vegan cheese is a no-brainer. Juicy and succulent following a trip through the oven, shiitake easily have the edge over seafood because you can’t possibly overcook them here. They remain moist, flavorful, and delightfully chewy while the dough beneath them browns and the cheese bubbles.

Speaking of dough, this one deserves an extra shout-out as my favorite version to date. It stretches and rolls like a dream, walking the fine line between toothsome and crisp when baked, and is infused with umami through and through. Shiitake mushroom powder, my favorite flavor enhancer, works its magic to make a pizza crust that’s worth eating alone. No one would dare leave these bones behind.

More Ways To Top Your Apizza

Simplicity is king for this straightforward pie, allowing the delicate umami flavors from the shiitake and Parmesan cheese to shine through at full volume. Additional garnishes should be applied sparingly, if at all, to maintain that harmonious balance. Just a sprinkle of the following will do:

  • Sliced black olives
  • Capers
  • Baby spinach or arugula
  • Finely chopped broccoli rabe
  • Vegan bacon
  • Thinly sliced scallions
  • Lemon Zest

It doesn’t take much to make great clam apizza. Quality is everything, so make it count. Sugimoto shiitake are the only ones I want on my slice.

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Beaned By Lucky Edamame

Soybeans have long been celebrated as a high-protein superfood, but beyond their nutritional prowess, did you know that they can chase away demons, too? Japanese people have taken advantage of this for centuries with stellar results: Not a single demonic incident since setsubun!

What Is Setsubun?

Celebrated on February 3rd, setsubun means “seasonal division,” marking the end of winter and beginning of spring according to the old Japanese calendar. Since I’d do anything to speed through this dark period every year, I’m all for that! Many people have come to describe it as the “bean-throwing festival” in reference to the most important annual tradition.

Mamemaki, “bean scattering,” is the practice of throwing dried soybeans either out the front door or at a family member wearing a demon mask to drive away bad fortune. I’d always argue that it’s more fun to throw food at loved ones, but your mileage my vary. After cleansing the home of evil spirits, you’re then supposed to eat the leftover soybeans, counting out one for every year of your life, plus one more for good luck in the coming year.

This time around, let’s make soybeans that are so addictively spicy and savory, you’ll only want to throw more of them into your mouth.

Seven is a lucky number in Japanese culture, which is why ehomaki (large, uncut sushi rolls) are filled with exactly seven ingredients on this day, too. Shichimi togarashi, a spice blend made with seven components, is the perfect seasoning to follow suit.

What’s Sichimi Togarashi Made Of?

Also know as simply shichimi, there are no hard and fast rules for what makes the cut, but most blends include the following:

  • Sansho pepper or Sichuan peppercorns
  • Chilies
  • Ginger
  • Orange, mandarin, or yuzu zest
  • Sesame seeds
  • Poppy seeds
  • Nori

Use it anywhere you would black pepper for a bolder, more intense heat and complex flavor overall.

How to Make Crispy Soybeans

The dried soybeans traditionally used for setsubun are what we might refer to as soy nuts here. Personally, I much prefer the fresh, buttery taste of green edamame instead. The trick to getting them crispy is to cook them low and slow, gently removing moisture without burning the outsides. Believe it or not, your air fryer is just the tool for this job! Most air fryers have dehydrator settings now, offering temperatures as low as 90 degrees. Naturally, you could use a conventional dehyrator if you have one handy.

Demons had better keep their distance when these tiny fireballs are on the table; they really do bring the heat! Smoldering with the spice of powerful chili peppers, every bite has a resounding crunch and zesty finish that will bring you back for more. Pack them up as healthy snacks on the go, enjoy with a glass of sake, or eat them like popcorn while you Netflix and chill.

More Ideas For Using Crunchy Edamame

Aside from just eating the crispy beans out of hand, they’re an incredibly versatile ingredient in many other dishes.

  • Toss into leafy green salads
  • Top soups and stews
  • Crush roughly to use instead of breadcrumbs
  • Mix into energy bars
  • Use instead of pine nuts to sprinkle over pasta or risotto

鬼は外! 福は内! – Devils Out! Fortune In!

Slam the door shut on misfortune this year and eat your way to better luck. Crispy shichimi edamame will never do you wrong.

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