“This is for the omnivores. It’s spelled seitan, not satan
You’re not a vegan. And let’s face It: you may never call yourself a vegan. I mean, you like vegetables alright. The potato is a vegetable, right? But you also love a good buttery croissant, and what would life be like without the occasional drunken grilled-cheese binge? That nut cheese just does not “taste like the real thing.” Also, you think the phrase “nut cheese” is just gross.
You’ve got a lil’ hottie who loves sprouts and kale, but you love medium-rare steak. Despite this, you come back for more, so you are open-minded! Congratulations. But take heed: against our good advice, the kalemuncher you are sleeping with may be waiting to “convert” you, artfully plotting to seduce you, turn you into a vegan, and then leave you crying in your quinoa as they start the cycle over with another poor, unsuspecting omni, creating a whole new league of vegans!
No, not really. However, if they haven’t read the super important note in Chapter 1 (“Never Try to Convert Your Partner”), then they may be secretly hoping that you one day jump aboard the veg bus. It’s nice in here. We have vinyl seats and free cocktails.
The reality is, once it’s past the fun hook-up-on-a-Friday-night phase, and past the awkward “soooo, what are we?” phase, and into the comfy “we” are an “us” phase, then it’s time to know how to handle your vegan.
With infatuation comes a willingness to try new things. You hit some vegan-friendly restaurants and order the zucchini Alfredo with bean balls. Heck, even enjoy it! (Of course you do, vegan food is delicious.) But eventually you realize that this person might be the one. Like, really “the one.” You realize that you don’t want them to go anywhere, and that—unlike the six months you only wore black and idolized Marilyn Manson—their veganism is not a “phase.” While you eventually stopped listening to The Dope Show on repeat, they may never start eating meat. So maybe it’s time to really understand what veganism is all about, so that the two of you can coexist in omni-on-vegan harmony.
FOOD Is EmoTIonAL AS WELL AS sEnTimenTAL
The closest comparison to this divide is dating someone who supports a different political party than you. No, scratch that—it’s more like dating someone of a different religion, because there is guilt involved. One minute you’re walking down the street, hand in hand, love in your eyes, and the next you’re fighting about the idea that you can still have nice shoes if they’re not leather. “Yes, even though they don’t keep my feet dry, I’m doing it for the cows!” says your vegan. “Yes, the point of shoes is dry feet, but there is another point!” Things can get that weird.
AYINDÉ: If I met someone, we fell in love, and then one day she told me I had to start eating pork rinds and ribs if I wanted to be with her, I would delete her number so fast, she’d think she was on one of those old MTV dating shows. I’m not really into double standards. Okay, that’s not true, some are good, but what I’m saying is I don’t expect you, O Omnivorous One, to go vegan for your partner. (You can breathe now.)
Food is emotional and sentimental. Think about all of the BBQs your dad cooked in the summer, all the fried chicken and cornbread stuffing with lots of butter your mom made on special occasions, the s’mores you ate at camp, the In-N-Out burger you have every time you’re in LA. Think of all the tastes you’ve acquired as an adult, and imagine quitting them cold turkey ‘cause your partner says if you don’t, they won’t love you anymore. In some circles, that kind of controlling attitude might be considered bat-shit crazy. At the very least, it’s an “unreasonable request.” How do I know? I’ve made it. Yep, I asked Ginger to change her life for me. She said…well, let me get back on track.
At some point, I felt like Ginger could be “the one” with an asterisk. If I could only make her vegan, then she’d be perfect. I know what you’re thinking: “But Ayindé, everyone knows women are in charge in relationships.” And someone can’t be “the one” with stipulations. Love should be unconditional! Well, my friend, nobody told me that at the time, and ignorance was sheer bliss.
Ginger, the aforementioned pistol, was more rooted in her convictions than a lil’ romance, good dick, and fried tofu could excavate.
Ginger and I watched the “Oprah Goes Vegan” episode. Now, I was trying really hard to use discretion upon my viewing, as Oprah suggested. I’m a very empathic person, so when I see pain, I feel pain. I didn’t want her to know this just yet. It’s not because I didn’t care about the topic or was afraid to show emotion in front of a lady. Clearly, I care a lot. When people—regardless of what their diet is like—are faced with the barbaric practices of the modern meat industry, they usually are affected in some way, and I wanted to gauge Ginger’s reaction without letting too much of my own show. In other words, it was a test.
I think that the only way to change a person’s way of living is with a fundamental shift in how that person thinks. You need to have a reaction before you take action. If you don’t think anything is wrong with killing to eat, if you can wring a chicken’s neck, feather it, fry it up, and put it on the table—if you have no issue buying meat without thinking about where it came from, then you most likely will not change unless you have some kind of fundamental shift in consciousness. The conviction has to be strong, because change is really f*cking hard. I knew this, and so when we watched this episode, I was looking for her to have an “aha” moment. Instead, I had one.
I was raised by vegan parents, and so I was brought up with a really different outlook than most Americans. My opinion is that you can live and eat your way through this life and cut out the middle mammals. Instead of fattening up cows, pigs, and chickens with grains, we can eat those grains ourselves, and use them to feed millions of starving people, the same way ancient civilizations did. To me—someone with no emotional connection to meat whatsoever—this is a viable option, not only beneficial for all animals (humans included) but for the longevity of our earth. Now to be clear, that is my opinion, but it happens to be shared with a few experts and world leaders, and millions of vegans, so whatevs. It’s hard to be humble when you have science AND history on your side.
Now, my vegan ego had quite a shock post-Oprah segment when Ginger said, in response to factory farming, “I mean, it’s gross how they do it, but what’s a cow doing with his life anyway? Besides being delicious?”
She lol’d. I blank stared. Like her name, Ginger could be very, ummm, punchy. While she may have been trying to get a rise out of me (and she did) it was truly what she thought. That was the “aha” moment for me, and looking back, I only remember the emotions, not the actual he said/she said.
I was all sorts of verklempt, while she seemingly carried on with her signature “bad stuff happens, nothing you can do about it so why bother?” attitude. I say “seemingly” because I always leave room for misinterpretation. I am, after all, human.
But I digress. It was her opinion, it was real, and it was the first real time I noticed how real her realness was. We had a fundamentally different view on how we went about life, and we both felt strongly about it.
But the thing was, even with opposing strong feelings, I still felt very strongly about her. It’s interesting when someone comes along and makes you realize just how much you believe in what you proclaim. Veganism had always been a part of me, literally since birth. I never questioned it, I believed in it blindly, it made sense to me, and so I didn’t ask why. I am sure that’s how most omnis operate, too. You were born with beliefs, you developed emotions around an attachment to them, and it takes a whole lot to rock those loose.
But Ginger, she was making me BE the man I said I was. She was sharpening my point of view. She would ask questions like “Why? Why is it so important to you? Everybody eats meat, and they are fine. Just have small piece of steak and veggies. It’s balanced, and you don’t have to be vegan just because you were raised as one.”
To a person who has only known veganism, I had to begin to make my choice, not because my family chose it for me, but because we live in a time where you can literally choose your own adventure. Now, I wasn’t changing. I like this ride, and I hop on it every day. But it took Ginger and what we were building to show me that I was, in fact, choosing it.
ZOË: Luckily for me, Dan was cool with my veganism. He was very environmentally conscious—sometimes to a fault. I once had a meltdown in a supermarket as he rattled off reasons why the coffee I chose was murdering our commerce system (it wasn’t fair-trade). Oh, and don’t get me started on the flack I got from riding on a jet ski one summer (polluting the ocean), or the noise I heard when I bought a knock-off pleather bag from China Town (supporting terrorism). Wait, wait. Back it up. I’m supposed to be ruminating over the sweet moments! Because Daniel was really very sweet.
One evening, our romance still in the fledgling stage, we were returning from dinner in Dan’s beatup old Saturn. After I got out of the car, he told me to wait a minute. Popping the trunk, he removed a small blue cooler. Surprise! A post-dinner treat. He had made me vegan chocolate mousse.
In actuality, it was more like vegan chocolate milk. The texture was adorably wrong. Instead of thick and rich, it was thin and drippy. But the fact that Dan had researched a recipe and then got down to brewing up a batch of vegan mousse in his college townhouse—shared with five beerguzzling dudes who were probably making fun of him the whole time—really puddled me up.
I ate (drank) it all, truly touched, trying not to think about Dan’s disgusting kitchen, moldy pizza boxes piled by the door, and floors still sticky from last weekend’s kegger. I imagined what his roommates were saying about him while he worked. “Dude, did you see what he was putting in that blender?! Tofu and, what? Cacao!? Man I hope he gets laid.” He did.
That wasn’t the only time Daniel’s sweetness took me off guard. On our one-year anniversary, he planned an elaborate scavenger hunt for the two of us by filling a basket with slips of paper and asking me to reach in and pick one. Each paper had a place around campus that was sentimental to our relationship, like that bathroom we first drunkenly tongued in, or a bench we shared a memorable snuggle on, the tennis court where he tried and failed to teach me to play, and the small dock by our sewage-infested college lake where we had our first al fresco tryst. I would pick a slip of paper, read its contents, and then we would head off to visit that place in a scrap-book style adventure mission in celebration of our first year together. It was very genuine, and endearing, and if I didn’t love him before that, I definitely loved him after. You see, Dan had a knack for forethought and planning, and a little of that goes a long way, I tell you.
Tips for Omnivores
With Dan’s skills in mind, here are some tips for you, the omnivore, on making your lettuce hound happy without having to ditch dairy yourself.
Do research
The first thing you should do when you find out someone you’re dating is vegan is learn what the lifestyle is all about. This way, the next time you talk about it, you won’t irritate them with questions like, “So you don’t eat dairy? What about cheese? Eggs? Fish? Fish aren’t really animals…” We know they say ignorance is bliss, but in reality ignorance is only blissful for the ignorant. Everyone else will think you’re an ass.
Talk about it
After you’ve done your research and can successfully pronounce quinoa and know what “nooch” is (psst: it’s vegan slang for nutritional yeast), bring up your partner’s veganism on your own. This will make you look thoughtful and caring. Also, your partner may be a bit nervous talking about it in your new relationship for fear of coming off as preachy. And if they do end up being a bit preachy, well, bite your tongue and come at it with an open mind. Find out what camp your little vegan falls into. Are they a super-cool pop vegan? An environmental stud? Pro-PETA? Knowing this will help you maneuver through future scenarios.
Be open-minded
If you’re down to date a vegan, then you’ve won half the battle. Good for you. As you push forward, you will learn all sorts of cool things, like what kind of underwear your new boo prefers and what the f*ck spirulina is. The key to connecting with your vegan—or at least avoiding many a public argument—is keeping an open mind and trying new things when they should arise. No one will judge you if you don’t like hijiki salad, but you should at least try it. Good food is good food, whether it’s vegan or macrobiotic or raw. If it’s prepared well, it will probably be tasty, so give it a shot before you wrinkle your little omni nose. This open-minded attitude should not stop at mealtime. Your vegan probably has myriad opinions about their concern of choice: animal rights, the environment, the industrialization of our country’s food system, essential fatty acids, what foods are necessary to sculpt Herculean abs, any and all of the above. Listen, engage, and add your own flavor to the conversation. Look at you, being all mature and progressive!
Stock up on meat-free eats
Before you get your panties (boxers? briefs? however you accessorize down there!) all up in a bunch, mind you, we’re not suggesting you stop eating meat. We will never ask that of you, I promise. However, if you’re far enough into your relationship where you’re camping out at each other’s places, then you might want to pepper your pad with some vegan staples. Please don’t stock your freezer with Boca burgers and call it quits. I mean, you bought this book so you could learn how to cook for your honey-free honey, right? I know you can’t have the ingredients for beer-battered tempeh tacos on hand all the time, but at least stock up on a few go-tos:
• Fresh veggies will never go uneaten with a vegan in the house
• Non-dairy milk for that morning coffee will always be appreciated
• Hummus is an unofficial food group in the eyes of many grass munchers
• Say it with us: Peanut. Butter. (Try to go organic or at least “all natural.” The only ingredients in a good peanut butter are peanuts, and maybe a wee bit of salt.)
Make an effort.
It never hurts to make an effort to show someone you like the way they’re put together. Remember Daniel and the mousse? Show your little foodie some affection so they can feel like the star of a quirky Zooey Deschanel rom-com where everyone is impeccably dressed and eating marinated tempeh in the park. No? Just me? Whatever. Some simpler ideas that don’t involve storing chocolate mousse in a mini-cooler in the trunk of your car:
• The most obvious foodie romance tip is getting all of the ingredients for a fancy-shmancy meal, and suggesting you cook it together. However, if your cooking skills are seriously lacking, then just ask them to teach you how to cook a vegan dish. Instead of doling out the “Oh, I’d cook for you, but I can’t cook vegan” line or pretending to help when all you really do is wash the tomatoes and ogle their butt, ask your vegan to give you a little kitchen tutorial. This is a way to turn the whole “I can’t cook” situation into a cute opportunity to accidentally rub up against each other as you crowd around the stove.
• If you want to eat out, you don’t have to go to an all-veg place. Depending on your location, there may not even be an all veg place around! No sweat. Just research the menu of a restaurant before suggesting it—trust us when we say that no vegan walks into a restaurant without first scrutinizing the menu online and no, we don’t just want to order a salad. You will seem really sweet when you say, “Hey, let’s check out Olives and Sauce, because I hear they have some great vegan options.” Swoon!
• Is it lovely outside? Go for a picnic! I really do like that marinated tempeh in the park idea…I wasn’t joking!
• Have a food-tasting party. Instead of one large meal, make a ton of appetizers. This way, you can try all sorts of vegan-friendly dishes, work on your plant-based cooking skills, and have an excuse to eat with your fingers. Just don’t feed each other like total drips. Unless you do it Lady and the Tramp style. Yeah, okay, maybe don’t do that either.
Perfect a few recipes
All of the recipes in this book can be used to impress your vegan babe. Just picture it: they’re standing in your kitchen, stomach a-rumbling. They suggest you order in, and you say “Why order in, when I can whip you up my specialty of <insert appealing-sounding vegan dish here>?” Their eyes will light up, and their pants will come off. Okay, well, maybe not in exact succession, but you smell what we’re stepping in. Get a few recipes down hard so that you have confidence in your ability to make them, and make them well. We know what you’re thinking. “But, Zoë and Ayindé, I don’t know shit about vegan cooking! Can’t I just boil up some noodles?” No, you can’t! Well, not if you want to be impressive—and we know you want to be impressive. That’s why you’re reading this here book, remember?
For learning how to manhandle a simple vegan staple, we suggest you pay close attention to Chapter 7, “Five Things to Do With Tofu.” Tofu is a stereotypical vegan favorite, second only to the dastardly kale. But it is, in fact, a favorite of most cruciferous creatures, so make it your biff. We suggest perfecting the Mexican Lasagna or Ayindé’s Fried Tofu—so good, he named it after himself. But we digress. Enjoy the following recipes, for they are sure to please and impress your vegan mate.
It’s time to warm up the oven
“Make a veggie stir fry big enough for two and pull out half for a perfect vegan meal while the Significant Other adds meats. I don’t believe in trying to change other people, so I’d never make someone eat what I eat if they don’t want to. However, if the other person is open minded and wants to try vegan food, then why not make something for them? Cooking together is a great way to bond as a couple and strengthen a relationship.” –
Prep time: 10 minutes | Cook time: 40 minutes | Serves 4
I came up with this recipe as the centerpiece for a spread in Essence Magazine. They asked me to come up with several different meal ideas. The process was nerve-wracking because when you’re put on the spot, it’s easy to forget all you know. But I gathered my wits and relied on what I liked: flavorful, filling, and maybe a little indulgent. This meal was accompanied by Bananas Foster and a Caesar salad.
2 tablespoons vegan butter
¾ cup chopped green bell pepper
¾ cup chopped onion
¾ cup chopped celery
1 tablespoon chili powder
1 tablespoon ground sage
1 ½ teaspoons red pepper flakes (reduce for less heat)
1 teaspoon ground thyme
¼ teaspoon cayenne pepper (optional)
2 cloves garlic, minced
2 medium tomatoes, cored, seeded, and chopped
3 bay leaves
1 (15-ounce) can red kidney beans, rinsed and drained sauce
2 tablespoons vegan Worcestershire sauce
¾ cup dry brown rice
8 ounces vegan sausage links, sliced in rounds
4 ounces seitan, chopped
¼ cup grapeseed or safflower oil
2 tablespoons salt-free Cajun seasoning
Sea salt
1. In a large skillet over medium-high heat, melt the butter. Add the bell pepper, onion, and celery and sauté for approximately 5 minutes.
2. Add the chili powder, sage, red pepper flakes, thyme, cayenne (if using), garlic, tomatoes, bay leaves, beans, and Worcestershire sauce. Stir in the rice and slowly add 3 cups of water. Reduce heat to medium, cover, and cook until rice absorbs water and is tender, stirring occasionally, about 35 minutes.
3. In a medium bowl, combine the sausage, seitan, oil, and C.ajun seasoning. Mix well to coat. Once rice is almost done, add the sausage mixture to the skillet and mix well. Add salt to taste.
4. Cover and cook for another 5 minutes. Serve hot.
Shiitake Bolognese with Zucchini Fettuccine
Prep time: 5 minutes | Cook time: 35 minutes | Serves 2 | GF
Zucchini makes a great pasta substitute, but what’s pasta without a great sauce? Nothing! Shiitake mushrooms and tofu make a great Bolognese with a hearty, meaty texture. Combine them with onions, carrots, and red wine, and you have created a Tuscan experience that will satisfy both the vegan and the omni at the table.
4 medium zucchini
2 tablespoons grapeseed or safflower oil
½ cup organic extra-firm tofu, drained and crumbled
½ cup diced tempeh bacon
½ cup chopped onion
½ cup chopped celery
½ cup grated carrot
1 teaspoon minced garlic
2 cups sliced shiitake mushrooms
1 cup water
1 (6-ounce) can tomato paste
1 cup red wine
1 cup cherry tomatoes, sliced
1 teaspoon fresh thyme
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons nutritional yeast
2 tablespoons olive oil
2 teaspoons cane sugar (or agave nectar)
½ teaspoon salt (more to taste)
1. Using a potato peeler, peel all the outer green skin from zucchini. Using the peeler, shave noodle-sized strips from top to bottom, rotating the zucchini as you go, stopping when you get to the zucchini’s seed center. Place the zucchini noodles in bowl, cover with cold water and add ½ teaspoon of salt. Set noodles aside and drain when ready to serve. Don’t allow the noodles to soak longer than an hour.
2. In a saucepan over medium heat, heat the oil until hot and shimmering. Add the tofu and cook for 8 to 10 minutes, stirring with a spatula from the bottom occasionally to prevent sticking. Add the tempeh bacon, onion, celery, and carrot and sauté for 5 minutes. Add the garlic and mushrooms and sauté for 1 minute.
3. In separate bowl, combine the water and tomato paste. Mix until smooth. Add the red wine to the veggie sauté and let the alcohol cook off, 2 to 4 minutes. Add the tomato paste mixture, cherry tomatoes, and herbs. Reduce the heat to medium-low. Add the nutritional yeast. Keep at a low simmer for approximately 20 minutes, stirring occasionally. Add the olive oil, sugar, and salt. Remove from the heat. Serve over the zucchini noodles. The hot sauce and cool noodles create a fresh burst of flavor and texture. In yo mouth!
“It may seem obvious, but read the damned ingredients before you offer your vegan girlfriend a snack…I’ve made that mistake too many times.”
Prep time: 20 Minutes | Cook time: 10 minutes | Serves 2 to 4 | GFO
I served these nachos at a Super Bowl pop-up in Brooklyn in 2012, when the Giants won the game. After the game, the subways were a riot over the win, but during the game, the restaurant was a riot over my quinoa nachos. Use gluten-free flour to make this gluten-free (and check the ingredients on your vegan Worcestershire sauce – if it contains wheat, use more tamari instead.)
QUINOA MIXTURE
1 cup quinoa, well rinsed
2 tablespoons grapeseed or safflower oil
½ cup diced onion
3 garlic cloves, minced
2 tablespoons dried sage
1 tablespoon dried thyme
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 tablespoon chili powder
1 tablespoon ground cumin
2 tablespoons low-sodium wheat-free tamari
2 tablespoons vegan Worcestershire Sauce
Salt
CHEESE SAUCE
2 tablespoons vegan butter
2 tablespoons all-purpose flour
2 cups unsweetened soy milk
2 ½ cups Daiya cheddar cheese shreds
½ cup nutritional yeast
NACHOS
1 bag tortilla chips of choice
2 to 3 scallions, chopped
1 (4-ounce) can black olives, sliced
1 jar chunky salsa
OPTIONAL TOPPINGS
Guacamole
Refried beans
1. Quinoa: Bring 2 cups of water to a boil in a small saucepan. Add the rinsed quinoa and reduce the heat to medium-low. Cover and cook until the water evaporates and the quinoa is cooked to a fluffy texture, approximately 15 minutes. Set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until they become translucent, 3 to 5 minutes.
3. Add garlic, sage, thyme, oregano, red pepper flakes, chili powder, and cumin and mix well.
4. Add cooked quinoa to the skillet, along with the tamari and Worcestershire sauce, and mix well. Reduce the heat to medium-low and cook for 5 to 7 minutes. Add salt to taste.
5.Cheese Sauce: In a medium saucepot over medium-high heat, melt the butter. Add the flour and whisk to blend. Reduce the heat to medium and cook, stirring to brown the mixture for 1 to 2 minutes.
6. Whisk in the soy milk and bring to a boil. Stir in the cheese and nutritional yeast and cook, stirring constantly to melt the cheese. Once the cheese is melted, remove the pot from the heat and set aside.
7. Assembly: To assemble the nachos, make a bed of tortilla chips on a large serving dish or plate, cover with warm quinoa filling, and top with cheese sauce, green onions, olives, and salsa. Add guacamole and/or refried beans, if using. Serve hot.
Prep time: 5 Minutes | Cook time: 40 minutes | Serves 2 to 4 | GF, SF
I discovered mung beans when working as an executive chef in New York. My sous chef brought me a Kitchari recipe and after trying it out, it became a favorite. Mung beans resurfaced with me while I was on tour with India.Arie because of her strict diet. She was craving Mexican food but couldn’t eat pinto beans, so I thought, what else could I use? Mung beans—EUREKA! We had tostadas. Mung beans are gluten-free, full of fiber, and have the same mouthfeel as refried beans.
Note: If you can only find sprouted mung beans, remember that will reduce the cooking time by 7 to 10 minutes. If you use them, watch your beans closely.
2 cups water, or more
½ cup dry mung beans
1 tablespoon ground cumin
2 teaspoons chili powder
½ teaspoon smoked paprika
1 teaspoon nutritional yeast
1 teaspoon sea salt (more to taste)
2 teaspoon olive oil
4 corn tostada shells
TOPPINGS
¼ cup chopped purple onion
½ cup chopped Roma tomatoes
2 cups shredded romaine lettuce
2 pickled jalapeños, chopped
Salsa
1 avocado, pitted, peeled, and sliced
2 limes, cut in quarters
1. Bring the water to a boil in a medium saucepan. Add the mung beans, cover, and lower the heat to medium-high. Cook for 10 minutes, then lower the heat to medium-low. Continue to cook until the water begins to evaporate and the beans split open, 35 to 40 minutes. At this point the texture of the mung beans will become similar to refried beans. When the beans break down, they will have a powdery taste, but when they’re almost done cooking, that taste goes away. You made need to add more water, ½ cup at a time.
2. Once the desired consistency is reached, add the cumin, chili powder, and smoked paprika, stirring well to mix the ingredients together. Add the nutritional yeast and olive oil. Remove from the heat.
3. Place a tostada shell on a plate and top with ¼ cup of the mung beans. Add the toppings of your choice. Boom!
5 THINGS YOU DIDN’T KNOW ABOUT MUNG BEANS
1. They are rich in soluble dietary fiber, which helps lower cholesterol
2. They contain protease inhibitors, preventing breast cancer
3. They’re a low-glycemic food, which means they are diabetic friendly
4. They have more than 3 grams of protein per serving
5. They are a good source of phytoestrogens, helping to regulate hormonal activity
Prep time: 30 minutes | Cook time: 7 Minutes | Serves 2 | GF
One Sunday night, to satisfy a Chinese craving, Ginger suggested I make Kung Pao. She was a big fan of what I came up with, and said it was a great signature dish because it was a double entendre for my cooking style, like kung POW!
TEMPEH
2 tablespoons grapeseed or safflower oil
½ (8-ounce) package tempeh, cut crosswise into ⅛-inch sticks
2 tablespoons Shaoxing wine or white wine
1 tablespoon low-sodium wheat-free tamari
1 tablespoon peanut oil
RICE
2 cups water
1 cup dry brown rice
SAUCE
2 tablespoons Shaoxing wine or white wine
1 tablespoon low-sodium wheat-free tamari
1 tablespoon rice vinegar
1 tablespoon chili paste
1 teaspoon brown sugar
2 tablespoons toasted sesame oil
¼ cup chopped green onions, white and green parts
1 (8-ounce) can water chestnuts, drained and rinsed
½ cup roasted, unsalted peanuts, chopped
1 tablespoon minced garlic
2 tablespoons cornstarch
¼ cup + 2 tablespoons water, divided
1. Tempeh: Heat the oil in a medium skillet over medium-high heat. Add the tempeh and cook until golden brown on all sides, 8 to 10 minutes total. Set aside. Combine the marinade ingredients in a glass dish, place the cooked tempeh in the marinade, and allow it to sit for 30 minutes, turning the pieces over halfway through. While the tempeh marinates, make the rice.
2. Rice: (See Pro-Tip below) In a small saucepan, combine 2 cups of water and 1 cup of rice and bring to a boil. Reduce the heat to low, cover, and cook until the rice is done, approximately 25 minutes. Remove from the heat.
3. Sauce: In a small bowl, whisk together the wine, tamari, rice vinegar, chili paste, brown sugar, and toasted sesame oil. Add the green onions, water chestnuts, garlic and peanuts. In a separate small bowl, combine the cornstarch and 2 tablespoons water and set aside.
4. Heat the sauce mixture in a medium saucepan over low heat, until it becomes aromatic, approximately 3 minutes. Remove the tempeh from the marinade and add the tempeh to the sauce, coating it completely.Add the reserved marinade to the tempeh mixture and increase the heat to medium. Once you get to a light simmer, add the cornstarch and water mixture. This will cause the liquid to thicken. Cook, stirring, for approximately 2 minutes. Add more water to make sauce more liquid if desired. Once the proper consistency is reached, remove from the heat and serve hot over the rice.
Pro-Tip for Bangin’ Brown Rice: Not all rice is made equal. To start off right, clean the grains by running water over them until the water is no longer cloudy.
Prep time: 10 minutes | Cook time: 15 minutes | Serves 2 to 4
Pizza is the easiest to make. You start with a dough or bread, add tomato sauce, a lil’ vegan cheese and veggies and you have pizza. I personally love using English muffins for pizzas, because they’re delicious but also the perfect size for appetizers, a game day snack, or a quick late-night nom-nom.
TOFU SAUSAGE
8 ounces extra-firm tofu, frozen and defrosted, loosely crumbled
2 tablespoons grapeseed or safflower oil
½ cup finely diced onion
1 teaspoon minced garlic
1 tablespoon chopped fresh rosemary
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried sage
¼ teaspoon red pepper flakes
2 tablespoons low-sodium wheat-free tamari
¼ cup water
¼ teaspoon sea salt
PIZZA AND TOPPINGS
2 English muffins, sliced in half
1 (26-ounce) jar marinara sauce
½ cup diced bell pepper
¼ cup diced onion
1 (8-ounce) package shredded Daiya Havarti-Style cheese
1. Tofu Sausage: Wrap the tofu in a clean kitchen towel and squeeze out excess water. In a medium skillet over medium heat, heat the oil until shimmering. Add the tofu and cook until brown and somewhat crispy, stirring from the bottom to prevent burning, 10 to 12 minutes. Add the onion and sauté until translucent, 2 to 3 minutes.
2. Add the garlic, rosemary, basil, oregano, sage, and red pepper flakes to the skillet, then stir in thetamari, water, and salt. The flavor should be pungent and a little salty. Add more herbs or salt, as desired. Remove from the flame and set aside. Preheat the oven to 350° F.
3. Pizzas: Arrange the sliced English muffins on a baking sheet. Spread 2 tablespoons of marinara sauce on each muffin. Top each muffin evenly with bell pepper, onion, the reserved sausage mixture, and cheese.
4. Arrange the pizzas on a baking sheet and bake for 10 to 15 minutes. Let cool for a few minutes before eating to avoid burning the roof of your mouth, and enjoy.
“It works if you do the work. Compromises are key, and flexibility.” –
Prep time: 40 Minutes | Cook time: 10 minutes | Serves 4 to 6
I was planning my Wildflower San Francisco pop-up for Cinco de Mayo back in 2013 and wanted to think of great street food ideas. Of course, fish tacos came up, and it looked like something I could easily recreate with tempeh. The beer batter makes a light, crunchy exterior, while the marinated tempeh inside adds complexity to this simple dish. The tangy sauce and cabbage round it out to make it a meal. The prep time includes the marinating step, so to make ‘em faster, marinate the tempeh the night before.
TEMPEH
¾ cup low-sodium wheat-free tamari
¼ cup fresh lime juice
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon Old Bay seasoning
1 teaspoon dried thyme
1 pound tempeh, cut into ⅛-inch strips
SAUCE
½ cup plain vegan yogurt
½ cup vegan sour cream
2 tablespoons fresh lime juice
1 jalapeño chile, seeded, and minced
½ teaspoon ground cumin
1 tablespoon fresh dill
½ teaspoon sea salt
BATTER
1 cup all-purpose flour, plus more for dredging
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon black pepper
Egg replacement mixture for 1 egg (here)
1 ½ cups beer (I use ale)
TACOS
1 ½ cups safflower oil (for frying)
package (5-inch) corn tortillas
TOPPINGS
2 cups shredded green cabbage
1 small yellow onion, sliced
1. Tempeh: Combine the tamari and lime juice in a shallow bowl. Add the basil, oregano, Old Bay seasoning, and thyme and mix well. Add the tempeh to the marinade. Cover and set aside to marinate for 40 minutes.
2. Sauce: In a separate bowl, combine the yogurt and sour cream. Whisk in the lime juice until the sauce is runny. Stir in the jalapeñ o, cumin, dill, and salt. Set it in the fridge. When the tempeh is done marinating, remove it from the marinade with a slotted spoon and transfer to a plate. Place the plate with the drained tempeh close to the batter bowl, and have your cooking station close to the stove.
3. Combine the flour, cornstarch, baking powder, salt, and pepper in a bowl and mix well. In a separate bowl, whip up the egg replacer with water until frothy (1 ½ teaspoons egg replacer, 3 tablespoons warm water). Working quickly, add the beer to the egg mixture and whisk gently to combine. A few lumps are okay.
4. Tacos: Over medium-high heat, heat the oil in a saucepan. Now is also a good time to warm your tortillas. Wrap them in foil and place them in the oven at 350°F. Dust the tempeh with the flour mixture, then dip it in the batter, coating completely. Immediately drop the battered tempeh into the hot oil.The tempeh will float to the top. Turn with tongs and cook until golden brown on both sides, 3 to 5 minutes. Once done, remove from the oil and drain in a bowl lined with paper towels. Repeat until all the tempeh is done.
5. Fill each warm tortilla with two pieces of tempeh, a handful of shredded cabbage, and some onion. Top with the white sauce.
Prep time: 8 minutes | Cook time: 20 minutes | Serves 4 | GF, SF
When I was transitioning from New York City to LA, I visited my mom, pops, and sisters. My sister, Makini, VP of the family business and a Seattle celebrity chef and owner of Plum Bistro restaurant, had accidentally double-booked herself. She had a cooking demo at a local farmer’s market that she couldn’t do, so I told her I would fill in. But what would I cook? I recently saw the movie Ratatouille, and although the idea of a rat in the kitchen is disgusting, I liked the recipe idea. The market would have all the ingredients I needed. No rats were involved in the making of this recipe.
¼ cup grapeseed or safflower oil, plus more as needed
1 ½ cups diced yellow onion
1 teaspoon minced garlic
½ teaspoon fresh thyme leaves
2 tablespoon thinly sliced fresh basil leaves
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup diced zucchini squash
1 cup diced yellow squash
Salt
2 cups chopped hen-of-the-woods mushrooms (or chef’s choice)
1 ½ cups chopped tomatoes
1 tablespoon chopped fresh parsley leaves
Freshly ground white pepper
1. Heat the oil in a large skillet over medium heat. Once hot, add the onion and garlic and cook, stirring occasionally, until the onions are softened and lightly caramelized, 5 to 7 minutes.
2. Add the thyme, basil, green and red peppers, zucchini, and yellow squash to the pan. Sprinkle some salt on the mix and continue to cook for an additional 5 minutes.
3. Add the mushrooms, stirring occasionally, until they are tender, approximately 5 minutes.
4. Add the tomatoes and parsley, season with pepper to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature. In order to keep the fresh flavor and texture of the vegetables, be careful not to overcook the mixture.
