El Alma – Zero Proof Watermelon Magarita
Loro – Frozen Gin & Tonic, Mango Sake Slushee
Juice House Co. – Green Machine
Yard House – Black Orchid
Tweedy’s – Old Fashioned
Bouldin Creek Cake – Purple Cloud (Ube Latte)
Pesach Parfait
Passover is one of the most joyous occasions on the Jewish calendar, commemorating and celebrating the perilous escape from slavery in Egypt, so why are the desserts so morose? Bearing some of the most strict dietary constraints, particularly for observant Ashkenazi Jews, it’s more like a modern take on that same subjugation. Flour, leaveners (baking soda, baking powder, yeast), and kitniyot (beans, rice, corn, peas) are all off the table for a full week. Regular plant-based meals are tough enough under these conditions, but try baking a cake without any of the above, while side-stepping the traditionally egg-laden alternatives, and you’ll quickly see where most pesadik sweets go awry.
Seder Satisfaction
Though I can’t claim to be so stringent in my own home, I do try to play along for at least the Seder. Having a good few years of experience under my belt now, it’s not so challenging to come up with something satisfying to close out the festive meal. It just takes a change in perspective, to stop thinking about what you can’t have, and to focus on what you can. It’s the same sort of challenge for anyone new to veganism, I’d imagine. Consider the following:
Naturally Vegan Desserts For Passover
Without any sort of modifications, you can easily whip up any of these treats to enjoy throughout the week of Passover. There are hundreds of thousands more when you start to consider easy swaps to make cobblers with almond meal toppings, pies with raw nut-and-date crusts, and beyond.
- Sorbets and granitas
- Caramelized or flambéed bananas
- Poached pears and persimmons
- Baked apples
- Coconut macaroons
Mousse Without Compromise
Introducing these stunning parfaits as a Passover desserts does them a disservice, based on the baggage such a label would come with. Rather, the layers of rich dark chocolate, giving way to a lighter, fluffier raspberry cream, then finished with light yet decadent coconut whipped cream, belong in their own category of indulgence. Beautiful and delicious enough to serve all year round, with or without dietary restrictions, they’re crafted without compromise, as a good recipe should be.
Making A Perfect Parfait
Whereas most vegan mousses would start by using a base of tofu, this approach taps the fatty goodness of avocado to accentuate the buttery notes of bitter dark chocolate. On top, fresh berries contribute a jammy, tart, and tangy flavor, balancing out the sweetness with elegance. The whipped cream seals the deal, completing the strata with a cloud of velvety coconut foam.
Don’t Pass Over This Recipe
While the Passover Seder is a retelling of the story, full of sacrifice and strife, you’re not supposed to suffer through the meal. Finally, here’s a dessert that you’d actually want to eat, even after the plagues have passed by.
Uncommon Ramen
Traditionalists may claim that true ramen can only be made with fish, pork, or chicken, but JINYA Ramen Bar is out there proving them all wrong. For an omnivore restaurant that otherwise sticks pretty close to the classics, they have a stunning array of fully vegan options, each one every bit as thoughtfully curated, cooked, and composed. Shattering the notion that plant-based will only be second best, these full-on flavor bombs are honestly the best bowls of ramen I’ve had in years.
First up, the Flying Vegan Harvest. Starting with thick, chewy noodles at the heart of this bowl, my dining partner in crime questioned suspiciously, “Are you sure these aren’t egg noodles?” If not for having “VEGAN” right in the title, I might be more concerned, too. They swim languidly in a savory miso broth crowned by umami Impossible meat and silky tofu cubes. Charred broccolini, bean sprouts, and corn complete the meal with veggies even haters will crave, all tied together with crispy garlic and touch of chili oil. If you, like me, want a little bit of everything, this is the one to get.
In the mood for something both comforting and invigorating? The Spicy Creamy Vegan Ramen is your new bowlmate. A hearty vegetable broth mixed with soymilk creates a velvety soup to support tofu, green onions, spinach, crispy onions, and garlic chips. Spiked with chili oil for a gentle a touch of heat, it’s easy to slurp right to the bottom of the bowl.
Here’s the thing though: My favorite part of this dinner wasn’t even the ramen. If you start with the Impossible Gyoza, good luck finding anything else that can compare. Stuffed with juicy, well-seasoned Impossible meat, it mimics the texture and flavor of traditional pork gyoza like nothing I’ve had before. One bite brought me right back to Japan, ducking into a tiny street stall to snag a few dumplings before catching the train. This dish is the best way to use Impossible meat right.
On that note, there are also Impossible Buns; pillow-y steamed buns wrapped around sweet Impossible meat patties, drizzled with vegan mayo and flanked by cucumbers and avocado. While mine was a bit cold, I can see it being wholly satisfying when served hot.
Finally, big shout-out to their Tempura Brussels Sprouts, since conventional tempura is typically off the menu for anyone avoiding eggs. Light and crispy tempura batter encases perfectly cooked Brussels sprouts, seasoned with a touch of truffle oil and salt. It’s simple and simply perfect, ideal for a happy hour pairing or quick snack.
With over 60 locations and still growing, JINYA Ramen is out there holding vegan options to the same high standard as their conventional counterparts, and succeeding with flying colors.
Wordless Wednesday: All the Fixin’s
Casa De Luz – Lunch
Community Vegan – Smova’d Chick’n Plate
Bouldin Creek Cake – Bouldin Tofu Omelet
Oseyo – Beoseot Dosirak
Aster’s Ethiopian – Vegetarian Combination
Happea Vegans – Burnt Ends, Fried Chicken, Potato Salad, Collard Greens
Not Mincing Words
For those who know, the mere mention picadillo conjures up images of a warm, cozy kitchen, saucepan bubbling away on the stove, filling the whole house with the scent of simmering spices. Humble, hearty, and always comforting, it’s put protein at the center of the plate for centuries. Now, combining modern technology and culinary traditions, it’s time that picadillo goes plant-based.
What Is Picadillo?
Though often described as a beef hash, some might argue that it has more in common with American sloppy Joe’s or chili con carne. The word itself comes from the Spanish picar, or “to mince,” alluding to the roughly chopped meat. Ingredients vary wildly depending on who you ask, but common, unifying factors usually include some sort of tomatoes, onions, and peppers.
Picadillo Goes Vegan
While old-fashioned picadillo preparations are limited to beef and/or pork, there aren’t any constraints to the creative possibilities with plant-based alternatives. Staying true to the humility and lack of pretension in the original dish, I went with classic textured vegetable protein, also known as TVP or TSP (textured soy protein; same difference.) The problem is that by itself, TVP is incredibly bland.
That’s where Sugimoto Shiitake Powder comes into play! A small sprinkle adds incredible depth of savory flavor that tastes downright meaty, without any overt mushroom flavor. To up the ante, I love adding finely minced shiitake caps or stems, but this approach is perfect for picky eaters and mushroom haters. You get all of the umami, amplifying the inherent richness of the tomatoes, olives, and spices, with zero downsides.
This same trick works beautifully when using fresh or frozen vegan ground beef, too. Cooking it plain, straight out of the package might taste good, but adding some Sugimoto Shiitake Powder will make it great.
Regional Variations Of Picadillo
There’s no wrong way to make picadillo; it’s one of those dishes where everyone and their grandma makes it just a little bit differently. There are, however, distinctive styles found in specific regions:
- Cuban picadillo, which I model my version after, is briny and rich, with capers, green olives, and sweet raisins for contrast.
- Puerto Rican picadillo starts with sofrito as its base and is highly seasoned with adobo and sazon.
- Mexican picadillo typically includes many more vegetables, such as potatoes, carrots, and green peas.
- Filipino picadillo has ample umami thanks to the inclusion of soy sauce and fish sauce, and is often more soupy or stew-like in consistency.
Plenty of overlap and fusion exists between each version. It’s a recipe ripe to mix and match, pick your favorite elements, and make your own!
Serving Suggestions
Prepping your picadillo is only the first of many delicious decisions. It’s an ideal entree for meal prep since its versatility lends it to myriad serving suggestions. A few of my favorites include:
- Wrapped up in a burrito
- On top of tacos or nachos
- Sandwiched inside a torta or burger bun
- Alongside rice, mashed potatoes, fried plantains, polenta, or pasta
- Stuffed inside peppers, cabbage rolls, empanadas, croquettes, or frittatas
Don’t Rush The Process
When making picadillo, the most important ingredient is time. Slowly simmering, patiently, gently, allows all these seemingly disparate elements to meld into a harmonious whole. That’s not say it can’t be a quick fix meal, at least on the second time around. In fact, I prefer eating the leftovers, which keep brilliantly in the fridge for up to a week, or in the freezer for 4 to 6 months, becoming even more flavorful and balanced as they sit.
I’m not going to mince words here; this meatless picadillo is your new favorite meal waiting to happen, no matter how you serve it up.
A Pretty Big Dill
Vegan cheese is booming. Long viewed as the final frontier for plant-based diets, the last holdout for hesitant omnivores, the choke-hold that Big Dairy has had on the industry is finally losing its grip. Still, the gap between accessible, everyday melting cheeses and gourmet cheeses fit for a charcuterie board is a wide, cavernous divide. When you want something nicer than generic cheddar-like shreds but not quite a triple cream brie, where’s there to turn?
Your own kitchen, of course.
Anyone who claims it’s impossible to make remarkable plant-based blocks and wedges at home clearly hasn’t even tried. There’s a hundred ways to go about it, but I happen to think that my latest approach especially is a pretty big dill. Dill Havarti, a soft, mild, and buttery cheese that originated in Denmark in the 19th century, is still a rare find in the dairy-free space. Distinctively fresh, herbal, and slightly tangy, it’s a timeless flavor combination and yet at the same time, an ideal option for celebrating spring.
It Slices! It Shreds! It Spreads! Yes, It Even MELTS!
When enjoyed within the first few hours, the texture is soft enough to use a schmear on bagels and toast. Once rested overnight, it solidifies into a proper soft block, fit to be sliced, shredded, and cubed at will.
Naturally, this beautiful block is 100% vegan and thus:
- Dairy-free
But also made of pantry staples that make it affordable, accessible, and:
- Oil-free
- Nut-free
- Seed-free
- Gluten-free
- Sugar-free
What About Carrageenan?
Don’t fall for the negative press surrounding this unnecessarily controversial ingredient. Carrageenan is derived from red seaweed, commonly used for its gelling, thickening, and stabilizing properties. Despite some health myths circulating, scientific studies have shown that carrageenan is perfectly safe for consumption. Agar, beloved by the vegan community for decades, has a lot in common.
Kappa carrageenan specifically is unique in making a stable gel that can be melted again after being set, creating something much more similar to dairy cheese. The structure itself is softer and creamier, as opposed to an agar gel that has a short, stiff bite. There’s nothing I would recommend as a reasonable substitute; it’s worth buying a bag online, especially when you consider how much money it can save you compared to buying artisan vegan cheese.
Better, Healthier Cheese For All
After going through untold amounts of pricey cashews and coconut oil, I can’t imagine going back. There’s nothing wrong with craving a better plant-based cheese than what’s on the market, no matter how many choices already exist. Until someone else steps up their dill Havarti game to produce something dairy-free on a larger scale, this is the only game in town. Luckily, it’s a win-win every time.