Finger Licking Good

Growing up, my family was never much for fast food. My parents weren’t food snobs or health nuts, they just saw the value in a sit-down meal at a casual restaurant if we were going to eat out. There were certainly sporadic trips to golden arches on occasion, especially during road trips where alternative options were few and far between. There were no forbidden foods, no deprivation, no unmet cravings; I just never really developed a taste for it.

Only later as an adult did I really come to appreciate the art of fried chicken. Of course, I was already vegan by then, having never sampled the original animal. Though it wasn’t a rule, the only thing that my mom could not abide was a trip to KFC. Emotionally scarred by a hot, greasy summer flipping the bird back as one of her first part-time jobs in her youth, we never paid Colonel Sanders a visit. The details she shared were few and far between, but it’s not hard to imagine how that kind of gig could turn someone against such deep fried delicacies.

I’m still leery of it, not so much for the health aspect, but for the heat, mess, and waste. It’s already sweltering here in central Texas, and it will only get worse. The last thing I need is to steam up the kitchen while redecorating the walls with oily splatter. No thanks! This sounds like a job for the air fryer.

Taking everyone’s favorite, most versatile vegetable, cauliflower stars in this classic comfort food. Coated in a light, crisp batter infused with eleven herbs and spices, the secret formula is one I’m quite happy to divulge. Instead of buttermilk, I use yogurt to add tangy flavor and tenderness, amplified by a splash of lemon juice and balanced by the sweet kiss of maple syrup. It’s a delicate harmony in every bite.

If you’re craving something a bit more meaty, never fear. You can use the same batter to blanket tempeh, tofu, rehydrated soy curls, or any of your favorite chicken alternatives. I can’t lie, I really love using cauliflower because that way, I can still call it “KFC” – Kentucky Fried Cauliflower.

This fresher, lighter, easier rendition won’t leave grease on your hands, but it’s still finger licking good!

Continue reading “Finger Licking Good”

Fresh is Best

Salsa, literally meaning “sauce” in Spanish, is every bit as versatile as that all-encompassing name suggests. Traditional renditions are as simple as chopped tomatoes and peppers with a pinch of salt, but there are no rules for this savory dance. Spicy or mild, acidic or alkaline, crisp or creamy, smooth or chunky; there’s a taste and texture to complement every meal.

In fact, modern salsas can just as easily be sweet and fruity to pair with dessert, not a vegetable in sight. The one universal rule to salsa is that no matter the ingredients, they must always be fresh. Forget about the shelf-stable stuff collecting dust on supermarket shelves; it may call itself salsa, but it sure doesn’t live up to this piquant condiment’s proud legacy.

You know you have a truly great salsa when you want to eat it with a spoon. No chips are needed to start the party with Sam’s Fresh Salsa, which is every bit as bold and flavorful as the fresh-cut produce that goes into each chilled package.

Inspired by the premier “Sam’s Fresh Salsa Blogger Recipe Challenge,” I decided to cut out the formalities and turn it into something I really could serve by the bowlful. Made from tart tomatillos, lime juice, garlic, peppers, and cilantro, the salsa verde immediately stood out to me as a versatile stand-alone snack and recipe starter. Bright, light, and refreshing with a subtle hint of jalapeño spice, it sings of summer’s bounty. The only other thing I can think of that might rival that fresh experience is gazpacho.

You see where I’m going here, right?

Gazpacho Verde is creamy and subtly sweet, closely aligned to classic Andalusian gazpacho, which is at least partially blended and surprisingly rich. Stale bread and a generous pour of extra virgin olive oil traditionally thicken this cool contender, but this Tex-Mex twist employs the luscious green flesh of ripe, buttery avocados instead.

As summer heats up, this is one instantly gratifying dish that will help you stay cool. Don’t touch that stove and put away your pans; this no-cook recipe only needs a brief blitz in the blender. For those really sweltering days, there’s no shame serving it in ice-filled glasses with a splash of vodka for a piquant Bloodless Mary.

You can get more fresh inspiration by checking out Sam’s Fresh Salsa on Facebook and Instagram, too. You can find them at ShopRite, Acme, and Safeway stores. Wish me luck in the contest!

Continue reading “Fresh is Best”

Breakfasts to Savor

A new day is dawning in the kitchen, jostling the soundest of sleepers awake. Far removed from the dusty boxes of cereal and granola bars, bold, bright aromas infused with spice and umami fill the air. Though the standard American diet leans heavily on sweets for the “most important meal of the day,” polls have shown that the majority of those chowing down before noon prefer a savory breakfast.

Skip the batter, forget the flour, and stick firm slabs of tofu straight into the waffle iron for a high-protein foundation to hold a deeply umami lashing of espresso-spiked gravy. Waffled Tofu with Red Eye Gravy provides a hearty, gluten-free vehicle for enjoying this thick, creamy sauce enriched with sautéed mushrooms without any regrets.

If dry cereal is more your speed, you’ll be bowled over by Curried Coconut Granola. Warmly spiced clusters of thick oats and coconut flakes are baked to golden-brown perfection with minimal added oil. They’re perfect for sprinkling over unsweetened yogurt, plain oatmeal, soups, salads, or simply eating out of hand.

Craving buttery pastries, flaky and crisp? Skip the sugary frosting and syrupy fruit filling with Cheesy Broccoli and Bac-un Toaster Tarts. White bean-based cheese sauce fills flaky pastry pockets along with smoky bites of tempeh bac-un and tender-crisp broccoli florets.

Some Americans consume eggs in the morning, but have you heard of the latest Indian street food sensation taking the world by storm? Bread Omelets wrap up a fusion of French toast, scrambled eggs, and an egg sandwich all in one neat package. My vegan version is made with chickpea flour seasoned with black salt for the same sensation, without the eggs or dairy.

South of the border, Chilaquiles have been an essential staple for using up stale tortilla chips but take on greater flavor when prepared fresh, from scratch. Homemade corn tortilla chips are baked and not fried in this take on breakfast nachos. Little prep or planning is needed to throw together fresh salsa, black beans, and diced avocado in a meal that can be scaled for one or one dozen.

Tall stacks of pancakes dripping with syrup may sound dreamy, but the sugar crash soon to follow isn’t quite as satisfying. For a substantial morning meal that will power you through the day, skip the sugary stuff. The breakfast revolution will not be sweetened.

Get all these recipes in the 2021 Issue 1 of Vegetarian Journal, and online at VRG.org!

Cooking on Acid

How on earth did I end up with so much vinegar?

Surveying the state of my pantry, you’d think I was in the pickling business. Rice vinegar, white vinegar, apple cider vinegar, balsamic vinegar, red wine vinegar, coconut vinegar, champagne vinegar, all in attendance, front and center on the shelves, to say nothing of the reductions, infusions, and blends lurking in back.

Tart, tangy liquids made through the fermentation of ethanol alcohol are the secret ingredients in the earliest recorded attempts at home cooking. The evidence is there, literally written in stone, all cross this tiny blue marble known as planet earth.

Vinegar, or more broadly acid of any variety is the real secret ingredient to any successfully balanced dish. Instantly heightening flavors much the way that salt and sugar can, without spiking blood pressure or tempting hyperglycemia, just a splash goes a long way in everything from marinara sauce to ice cream. Weaving seamlessly into the grander flavor tapestry, you’d never know this humble player was the one knitting everything together behind the scenes. That is, unless you chose to fully embrace such a sour superstar.

Adobo is the acidic perfect example. Leaning heavily into a pungent brew of vinegar, soy sauce, garlic, bay leaves, and black peppercorns, it’s punchy and bold, tart and tangy, unapologetically, fiercely flavorful. Adobo is not the kind of dish you serve with delicate white wine on your finest plates; adobo is a brash party-starter, promising a raucous good time.

Every Filipino family has their own recipe, claiming theirs to be the best of the batch, and I certainly cannot compete with such fervent claims. I can, however, approximate something wholly delicious inspired by the art form, making it quicker, easier, and of course, much more vegan than traditional renditions.

Meaty mushrooms and chunks of seitan take the place of long-simmered beef, automatically adding a rich, deeply umami taste. Speaking to the versatility of vinegar itself, even while prominently highlighted in this Filipino staple, any range of options, or even a blend will kick things up just as brilliantly. This is a good opportunity to clear out the pantry of any odd drips and drabs leftover, should you obsessively hold on to those little bottles, too.

Adobo is possibly even better the day after cooking, so I’d implore you to double the recipe for a generous second helping later down the road. It will be tough to keep around in any great quantity no matter what.

Continue reading “Cooking on Acid”

Bravocado!

What’s better than bulletproof? Avocajoe is your indestructible, unbeatable, ironclad warrior in a sleek aluminum can. We’ve met this caffeinated champion before almost a year ago, before his greatness was fully realized. Answering the cries for truly upgraded coffee, without saturated animal fats, Avocajoe has finally arrived to save the day!

Forget the costly morning coffee run; this amber elixir delivers a lush latte experience at home, at work, or on the go. Velvety smooth and lightly sweetened with monk fruit, each sip lingers pleasantly, like a gentle, loving kiss. Easy to drink down in seconds, savor the moment before getting back to work, buoyed by the focused, slow burning energy that can only come from balanced nutrition. While a straight shot of espresso will send me flying at first and crashing later, this is one smooth trip, not a wild roller coaster ride to endure.

Available in three flavors, the Dark Roast could be considered the original; naturally sweetened coffee enhanced by whole avocado goodness, the flavor is straightforward but far from simple. Bold, woodsy, dark, and slightly mysterious, layers of flavor set this blend apart from the pack.

Taking that lustrous base note and adding bright, floral hints, Vanilla is the sweet, milky latte of third wave coffee shop dreams. Intensely flavored yet soft in texture, the experience is akin to a gentle wake up call for all the senses. Imagine using a scoop of vanilla bean ice cream as your coffee creamer, and you’d come pretty close to the luxurious taste contained in each slim aluminum can.

Saving what I think is the best for last, Mocha is my personal favorite of the trio. Leading with a creamy cocoa flavor, it reminds me of leftover hot chocolate that’s been chilled overnight, allowed to mature and deepen in complexity, then spiked with a concentrated shot of espresso.

Bolstered by avocado rather than typical alt-milks, Avocajoe is completely allergen-free; no nuts, seeds, dairy, or gluten to speak of. If you’re keto, diabetic, or just want a damn good iced coffee, it’s one-stop shopping here.

If you’re expecting drinkable guacamole blended with cold brew, you’ll be relieved to know that the green fruit only manifests as a rich, but not thick texture, leaving any objectionable savory notes out of the can. Served properly chilled, poured into a tall glass, you’d never guess the secret ingredient, but you can tell from the first taste that this is not your average Joe.

This post was made possible as a collaboration with Avocajoe. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!