“No, it’s nothing like a 24-hour slumber party…”
It’s always funny when the reality of living with someone sets in. It’s usually when you need space and realize that the best you can do is hide out in the bathroom. Pretty soon, you’re sulking on a closed toilet seat and letting the tap water run as a cover while your live-in is thinking “Damn, they must have some pretty clean teeth by now.”
AYINDÉ: Ginger and I never really lived together, but a year and a half in, it felt like we did. You know, stuff at each other’s places, sleeping together every night, that kind of thing. One morning, we had a serious conversation about moving in together. I launched into a rant about how, if we shack up, I was not having any meat in my house. She agreed to that stipulation. Feeling in charge, I took it a step further and said “And you gotta be vegan!” She responded with “I’ll be vegan…at the house.”
See, she was compromising. I, on the other hand, was not. I pushed further. “What do you mean ‘at the house’? I want vegan babies one day!”
After that, the conversation changed sharply. She accused me of trying to control her. She wanted to know what right I had to tell her that she can’t feed the (hypothetical) child she carried for nine months “real” ice cream. It was then that she finally laid it out: she would never really be vegan, because she didn’t fundamentally believe in it. Things escalated from there. It was one of those calm matter-of-fact arguments that ended with her asking me a simple question: “So if I eat some chicken, you’re gonna break up with me?” To that I replied, “Yes.” She said alright. It seemed, to me, that we had reached some sort of agreement. That I had won!
Feeling like some progress had been made, I got up and went shopping for dinner. Upon my return, I smelled a familiar scent that I couldn’t quite place. I walked into the place all “Hey babe, you won’t believe the deal got on the quinoa…” I turned the corner to find Ginger eating out of a box with Fried Chicken printed on it. Truth.
She said, between lip-smacking, “So, are you going to break up with me now?”
Things got really, well, real, as I quickly processed her action. She was not only eating that yard bird, but simultaneously feeding me my words. Compromise was staring me in the face, and I had to ask myself a question, and fast: did I love this woman more than what she eats? The answer was yes. Followed by the thought, “You may have won this battle, my dear, but the war has just begun…”
Joking. I learned quickly that when you’re unwilling to compromise, you immediately start a power struggle, and someone has to win. I had basically opened up the resentment bank and made a huge first deposit.
I might as well tell you about the only time in my life I have ever cooked meat. It was for Ginger, on our anniversary. We still didn’t officially live together, and by this time, we had had more than a couple of heated discussions about being vegan and cohabiting. So it was becoming the elephant in the room at the dinner table with us as well. Luckily elephants are also vegan so he was on my side.
As our anniversary neared, we were both over the constant divide at the dinner table, and I was at my wits’ end. I asked my sister for advice and she said, “Cook her some fish.” I was like “Huh?” She said “Yeah, show her you love her just the way she is.”
So I went to Whole Foods. I circled the store debating, if I could do this. “What if someone sees me buying meat?!” I wondered. I’d be ousted as a fraud! Then there was also the realization that I had literally never cooked meat before. My sister said to buy something white and cook it like tempeh. I don’t remember the “kind,” but I got it and paid like $5.00 a pound (and my pound of tempeh was $1.99, you do the math).
THERE SHOULD BE SOmE AGREED-UPOn RULES,
PREFERABLY mADE
BEFORE THE COHABBInG BEGInS.
I came home and rushed around, trying to work fast and keep everything completely separate. Two containers of marinade, two cooking utensils, two of everything. It was crazy. When I finally got it done and served it to Ginger, she couldn’t believe it. She said, “This looks just like fish!” After I told her, the look in her eyes changed, and well, the term “best sex ever” comes rushing to mind. Unfortunately, from the gesture came two different sets of expectations, neither of which was on point. My thought was, “Yes, I love you for who you are. Now please change.” Her thought was, “Well, I finally put that to bed. Score one, Ginger.”
ZOË: A year after college graduation, I was working for a small start-up company in Virginia, and Dan was finishing up a five-month internship on the West Coast. Not that I was keeping track or anything, but it had been roughly 154 days since we had done more than video chat, and so you can imagine the emotional recipe I concocted when Dan’s company offered him a permanent position in California. It went a little something like this: One part “That’s Great Honey,” two parts “I’m Really Sick of Masturbating,” shaken and served over ice. It was a very conflicted emotional beverage.
In the end, Daniel decided he would turn down the job if it meant heading back down south, applying to grad school, and shacking up with me. At first, I was thrilled with this solution. I had never lived with anyone in a romantic sense, and I didn’t think it would be such a big deal. I mean, I’d had tons of roommates before. In college, I had twelve roommates, and an unofficial one who slept on the couch and stored her clothes behind the entertainment center. Plus, Dan and I had had slumber parties all the time in college. Literally every night. Wouldn’t it be just like that? An extended slumber party? Wouldn’t I just be giving him a permanent place to store his toothbrush? Keep dreamin’, sweet cheeks…
As Daniel and I started making plans to move in together, I began to think more and more about the ways our differences might collide, and wondered what our biggest issues might be. I’m the type of person who likes to be well-prepared. It’s harder to trip over well-laid foundation. With that in mind, I asked Dan the most difficult thing about dating a vegan. The words were barely out of my mouth before he offered an enthusiastic one-word reply:
Cheese? That’s it? Not the sheath of awkwardness that cloaks me at any food-centric social gathering? Not the issue of choosing a restaurant together, or my refusal to share movie theater popcorn? Not the way I wrinkle my nose after you’ve eaten a hot dog? I pressed him for more.
“I just want to put cheese on everything. Like that time we made enchiladas, I was thinking, ‘Oh, but these would be so much better with a little bit of cheese….’”
You ask any vegetarian why they aren’t vegan, and they will tell you it’s because of cheese. Really, do it. I dare you. “Oh, but I could never stop eating cheese…” is the number one I Could Never Be Vegan reason ever invented. And believe me, I get it. During the ten years I was a vegetarian, my love affair with cheese was borderline psychotic, especially when you consider that I’m lactose intolerant. Cheese was making me ill, but I still couldn’t stop eating it. It hurt so good!
Well-prepared dishes—vegan or other—will not be lacking in flavor. However, cheese clearly weighed high on Daniel’s “Things I Don’t Want to Live Without” roster, second only to me, of course. Once we moved in together, a bag of shredded dairy cheese for sprinkling on his meals was the main non-vegan thing Daniel kept in the house. Cheese was our compromise. It may have been one of the only things we compromised on. I’m an Aries, okay? I only know one way to do things. (Mine.)
So if you’re about to make your household a divided one, figure out the logistics of the vegan/omni food situation before you start packing up your Batman memorabilia for the move.
Guidelines for happy cohabiting
Here are a few do’s and don’ts to help you out—and good freakin’ luck.
AYINDÉ: Do set rules
There should be some agreed-upon rules, preferably made before the cohabbing begins. You must think of the most important thing to you, and use other considerations as bargaining chips. It’s all about negotiation. So, vegan, if yours is “no meat in the house” or “dairy is cool but no flesh,” then decide and push for it. Omni, yours may be “no way will I feel like a stranger in my own fridge!” Or maybe you’re fine with eating veg at home but once you’re out on the town, all is fair game. Vegan, you can take solace in the fact that it’s still a bad economy so most meals will be eaten at home anyway. Win!
ZOË: Do work out a grocery plan
Shared expenses are something that every cohabbing couple needs to address, but it becomes a bit trickier when it’s a vegan-on-omni pair. Freshly relocated, Daniel was looking for work when we first moved in together, and we were on a pretty tight budget. We decided the easiest way to navigate food was to alternate the grocery tabs. One week, I pay, the next week, he does. Sounds easy, right? However, the problem was that Daniel would eat everything I ate—tempeh, farro, flax, you name it. If I brought it home, he would eat it. So while Daniel got down on everything regardless of who purchased what, our method would result in my paying for Dan’s dairy, which I didn’t agree with. Eventually we decided we could still alternate grocery bills, but Daniel would always pay for his own dairy. I also asked that he bought his own junk food, since I was less apt to binge on potato chips and sugary cereals. Figure out what works for your coupleship specifically, and navigate from there.
AYINDÉ: Don’t cross-contaminate
In the restaurant world, like in homes, there is such a thing as cross-contamination. This is something to keep in mind of you are going for a separate-but-equal vegan/ omni kitchen. Example: you stack a plate of meat on top of vegetables and the blood drips on the veggies and everyone gets salmonella and dies. No seriously, keep your food separate even when you’re tired. (I’m looking at you, omni.) I know it’s home, and you’re extra lazy at home, so somebody might forget that the kale salad was cut with the same knife used on a piece of cheese, but for vegans, that can be a problem! Color coding works well to solve this. Pick a color for veg-only knives, cutting boards, pots and pans, etc.
ZOË: Do create safe spaces.
Daniel and I didn’t color code, but we did create some completely vegan spaces emblazoned with the words “meat and dairy, thou shalt never trespass!” Shakespeare said that, I think. This helps you avoid repetitive fights about who stuck their wedge of cheddar in the veggie crisper. Have a vegan shelf in the fridge, a vegan shelf in the cupboard, and vegan pots, pans, cutting boards, etc.
AYINDÉ: Don’t move in together if you can’t afford enough space!
Studio apartments and tiny one-bedroom living is crazy tough on the “I want-to-be-by-myself-ophiles.” Not to mention ventilation. That morning fried-egg smell you agreed to can be shocking to some vegans, and even tempting to others, so be prepared. Oh, and god forbid, turkey! Turkey bacon in your own skillet was a win for you, omni, but that tryptophan is hard to deal with. Trust me, the vegan will have words about this, so be prepared. I had to full-on leave the house once when my Auntie was making Thanksgiving dinner. I came in with a horrified look on my face, like “What is that?” Here’s a little tip that goes well beyond cohabitation: Never make that face and combine those words when any woman is cooking.
ZOË: Do cook together.
You may think that because your diets are separate, you can’t cook together. This is heart-breaking! Please cook together as often as possible. Not only is it bonding, but cooking vegan grub for your omni or tasting your vegan’s version of gumbo can open up your palate and show you that food is still delicious when not cooked in bacon grease or smothered in cheese. Omni: veganize some of your favorites, pore through some great vegan cookbooks (cough, this one, cough), and have fun with it. Daniel and I loved cooking together, and most of my best memories of our relationship during cohabitation took place in the kitchen. I don’t know what that says about our sex life, but…kidding! I’m kidding.
AYINDÉ: Do be responsible.
If you, vegan, fought for the right to a vegan kitchen, you better be cooking your ass off. Omni, if you agreed not to cross-contaminate, don’t slice your brie on the veggie board when you’re home alone. You two owe it to each other to stick to your word! You’re partners now. I dated a woman once whose last boyfriend had a severe nut allergy, but she loved PB&J sandwiches! She couldn’t have them in the house, and couldn’t even eat them outside if she wanted to kiss him later. She had this whole routine of how to get PB&Js on the black market, and then floss and gargle like crazy so he wouldn’t go into anaphylactic shock and die. While you won’t accidentally murder your vegan hottie with burger breath, they will keep their distance from you for a while, and this whole vegan vs. non-vegan thing is a friggin’ powder keg anyway, so choose your battles.
When it comes to your living situation, you can’t be too tight. You can set up guidelines, and boundaries, and an entire vegan cupboard, but every now and then somebody is gonna get sloppy and drain their bacon grease over the vegan pots and pans sitting in the sink. Take a breath, remember you’re both human, and try not to throw any cutlery.
JL Fields, author and founder of JL Goes Vegan
“I went vegetarian, and later vegan, years after getting married. When I went vegetarian, I was in Kenya and had a sad experience with a goat. I called my husband and told him I was going vegetarian. Dave did most of the cooking at that time in our marriage, so he took it upon himself to figure out how to make vegetarian meals. Eight years later, I went vegan, and it was time for me to step it up in the kitchen. He respects my decision to live a vegan life and is incredibly supportive. We set boundaries right away. I declared that I would not buy animal products, or prepare foods with them, and he was fine with that. If he wants it, he buys it and cooks it. It worked. I would say that, early on, the challenges involved social situations. I think he was a bit uncomfortable with my insistence about choosing veg-friendly restaurants when dining out with others or serving only vegan food when people came over. But, as with all new things, it gets easier over time. These days he is vegetarian at home—his choice—and, frankly, makes the majority of our vegan meals. And he is the one who now insists that we find restaurants that will serve me “more than grilled vegetables.’’
Cook like you mean it
Fillet de Soy with Blood Orange-Napa Cabbage Slaw
“I won’t cook meat and my husband doesn’t cook. So what he gets for dinner is up to me, and he’s never complained.” –
Prep time: 10 minutes | Cook time: 35 minutes | Serves 2
My first pop-up in NYC was with Joshua Katcher. It was called The Gracious Gourmand in a small place in Williamsburg, Brooklyn. For my night, I wanted to explore the Mediterranean from Italy to Spain, and we landed in Morocco for the main dish. I love intricate flavors like this—the more complex, the better. This sauce is easy to make and lasts a long time in the fridge. Served over couscous, the flavor will transport you right to Casablanca.
8 ounces tempeh
CHERMOULA
½ cup extra-virgin olive oil
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
¼ cup lemon juice
2 tablespoons chopped fresh mint
1 tablespoon smoked paprika
½ teaspoon minced garlic
½ teaspoon lemon zest
½ teaspoon salt
COUSCOUS
2 ¾ cups water
¼ teaspoon salt
1 ½ cup couscous
1. Tempeh: Cut the tempeh crosswise into ⅛-inch thick pieces and follow the cooking instructions on here until the tempeh is fully cooked and flavorful. Set aside. Reserve the braising liquid.
2. Chermoula: Combine all the chermoula sauce ingredients in a blender and blend until the consistency is well-mixed but chunky. Set aside.
3. Couscous: Bring the water to a boil in a saucepan. Stir in the salt, then add the couscous and remove from the heat. Cover and set aside for about 5 minutes. The couscous should be light and fluffy, not gummy. Be sure to allow the couscous enough time to absorb the water.
4. In a medium skillet over medium-high heat, pan-sear the tempeh for about 2 minutes on each side. Repeat until all the tempeh is pan-seared. Set aside.
5. Plating: Working quickly, scoop about ¼ cup of warm couscous on the center of each plate. Top with hot tempeh. Use a ladle or large spoon to spoon some of the braising liquid over the tempeh and couscous. Finally, spoon about 2 tablespoons of the chermoula sauce over the tempeh. Serve with extra sauce on the table with a communal spoon.
Prep time: 10 minutes | Cook time: 30 minutes | Serves 2 | GF
Every now and then, I get lazy and hit the easy button. Often, this includes falling on my favorite prepared spice staple: Cajun seasoning. This rub is a nice blend of salt and red spices that can act as the undertone or the main flavor. In this recipe, it’s the main flavor. Traditionally, dirty rice is made with meat, rice, and herbs. I stripped it down to the main flavors and switched the rice to quinoa for extra protein. It is an flavorful dish guaranteed to satisfy.
QUINOA
2 cups water
1 cup quinoa, well-rinsed
1 tablespoon grapeseed or safflower oil
1 tablespoon vegan butter
½ cup finely chopped onion
½ cup finely chopped celery
½ cup chopped bell pepper
1 teaspoon minced garlic
2 tablespoons low-sodium wheat-free tamari
1 tablespoon Cajun seasoning
1 teaspoon minced fresh thyme
¼ teaspoon red pepper flakes (optional)
Sea salt
TOFU
8 ounces extra-firm tofu, frozen and defrosted
2 tablespoons Cajun seasoning
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried sage
1 tablespoon safflower oil
¼ cup water
2 tablespoons low-sodium wheat-free tamari
BUTTER SAUCE
1 tablespoon vegan butter
2 tablespoons finely chopped onion
1 tablespoon Cajun seasoning
1 teaspoon dried basil
1 teaspoon chopped fresh sage
½ cup dry white wine (see Pro-Tip), divided
½ teaspoon cornstarch
GARNISH
¼ cup sliced cherry tomatoes, sliced
1. Quinoa: In a saucepan, bring the water to a boil, then stir in the quinoa. Reduce the heat to medium-low, cover, and cook until the water is absorbed, 10 to 15 minutes. Be careful not to overcook. Set aside.
2. In a large skillet over medium-high heat, heat the oil and butter. Add the onion, celery, and bell pepper and sauté for 3 to 5 minutes, stirring constantly from the bottom of the pan to prevent sticking. Add the garlic, and sauté for an additional minute.
3. Add the cooked quinoa and mix well. Add the tamari, Cajun seasoning, thyme, and red pepper flakes (if using), and mix until all ingredients are well-incorporated. Remove from the heat.
4. Tofu: Cut the tofu into 4 slices, approximately ⅛-inch thick. Use a paper towel to press out as much water from the tofu as possible, then transfer the tofu to a shallow bowl. In a separate small bowl combine Cajun seasoning, basil, thyme, garlic powder, onion powder, and sage and mix well. Use your hands to gently rub the seasoning mixture onto the tofu, coating well. Set aside.
5. Heat the oil in a medium skillet over medium heat. Add the tofu and sear for 3 minutes on each side, until brown and slightly crispy. Add the water and tamari to the skillet and allow to reduce for 3 to 5 minutes. Spoon about ¼ cup of the dirty quinoa onto the plates and top with the tofu.
6. Butter Sauce: Melt the butter in a medium skillet over high heat. Add the onion and sauté for 30 to 45 seconds. Add the Cajun seasoning, basil, and sage. Working quickly, add ¼ cup of the white wine and the cornstarch and sauté until mixture begins to bubble rapidly. Mix continually with a whisk or fork. Add the remaining ¼ cup of white wine and allow the alcohol to burn off. It may flambé, but the fire won’t last long. Remove from the heat and stir until the sauce becomes cloudy. Immediately spoon the butter sauce over the plated quinoa and tofu and garnish with sliced grape tomatoes.
Pro-Tip: Wine-butter sauce is meant to carry the flavor from the main dish through with a bit of fat and an extra fermented flavor of wine. Obviously, the better the quality of wine, the better the sauce, but don’t be scared to use some Two-Buck Chuck.
WTF is the big deal about quinoa? A couple of years ago, quinoa blew up in popularity. It went from hanging on the back shelf of the health food store to headlining the A-list at every party. Nowadays, quinoa can’t even step out of the house without being bombed by the paparazzi. However, there is merit behind the madness. Quinoa is actually a seed, not a grain, and is beloved by vegans because unlike many other plant sources, it is a complete protein. It is also extremely high in antioxidants and phytonutrients. To avoid commonly-used pesticides, choose organic.
Fillet de Soy with Blood Orange-Napa Cabbage Slaw
Prep time: 20 minutes | Cook time: 10 minutes | Serves 2 | GF
This recipe is inspired by Nobuyuki “Nobu” Matsuhisa. While touring with India.Arie, some friends and I took a night off to have dinner at Nobu. Everyone was enjoying their sashimi and sushi, and I was pleasantly surprised that my tofu steak was perfection! I have always loved tofu steak, but never expected it to be so good at a non-vegan establishment. They put so much time and care into making it, and I was really impressed. This rendition is more of an impress-your-mate type of meal, complete with a butter sauce, pickled greens, and a fat tofu steak.
COLESLAW
2 ¼ cups shredded Napa cabbage
1 tablespoon orange zest
1 teaspoon sugar
Juice of ½ blood orange (about 2 tablespoons)
1 teaspoon salt
MARINADE
¼ cup water
2 tablespoons low-sodium wheat-free tamari
1 teaspoon chopped fresh sage
1 teaspoon nutritional yeast
1 teaspoon chopped garlic
½ teaspoon chopped fresh thyme
½ teaspoon chili powder
¼ teaspoon white pepper
TOFU
1 tablespoon grapeseed or safflower oil
8 ounces firm tofu, frozen and defrosted, sliced into 2-inch squares, ½ inch thick
½ medium onion, cut into rings
SAUCE
2 tablespoons vegan butter, divided
1 tablespoon chopped chives
Salt and black pepper
1 teaspoon cornstarch mixed with 2 tablespoons water
1 tablespoon orange juice
3 tablespoons red wine
1. Coleslaw: In a bowl, combine the cabbage, orange zest, and sugar. Mix well and set aside until the tofu is ready to serve. (Just before serving, add the orange juice and salt and mix well. This will preserve the crunch factor.)
2. Marinade: In a shallow bowl, combine the marinade ingredients and set aside.
3. Tofu: Heat the oil in a skillet over medium-high heat. Add the tofu and pan-sear it on both sides until golden brown, 3 to 4 minutes per side. Be careful not to let it burn. Add the onion rings to the skillet and sauté for 1 minute.
4. Reduce the heat to medium. Add the marinade to the pan. Cover and braise over medium-low heat for 3 minutes. Reduce the heat to low and simmer until the marinade evaporates. Remove from the heat.
5. Plating: While the tofu braises, start building the plate. Add the salt and orange juice to the slaw and mix well. Spoon approximately 4 ounces of coleslaw on each plate, just off-center. Once the tofu is ready, place the hot tofu steaks in the center of each plate. Top with the onions and, using the same pan, start your butter sauce.
6. Sauce: Using the same skillet, melt 1 tablespoon vegan butter over high heat. Add the chives, lower the heat to medium-high and sauté for 30 to 45 seconds. Add dash of salt and pepper.
7. Add the cornstarch and water mixture to the pan, along with the orange juice. Stir until the mixture begins to simmer rapidly. Add the red wine. As the alcohol burns off quickly, you may see a small flame. It will go away very fast. Don’t panic–it’s called a flambé. Remove the pan from the heat and add the remaining tablespoon of butter. Stir until all ingredients are well-incorporated. Pour the sauce over the plated tofu steaks and serve immediately
Seitan Kebabs with Sangria Tomato Salad
Prep time: 25 minutes | Cook time: 25 minutes | Serves 2 to 4
Quickie Two was the name of the restaurant I grew up in, a little vegan spot in the middle of the hood run by my parents and a few neighborhood kids who needed jobs. After I was grown and out of the house, I came home to visit one summer and was asked to revamp the menu. One idea I had was kebabs, inspired by my time in Manhattan and the infamous meat-on-a-stick vendors. I thought, how could I make this vegan? Seitan is a complete protein with the mouthfeel of meat, so I went with that. Truthfully, it was the marinade that made the kebabs a hit. The tomato salad came from my experience with house parties and a thing called spootie, which is basically a bunch of fruit soaked in liquor overnight. Sangria on steroids is really what it’s like. I reinvented it with white wine and cherry tomatoes to make a savory salad. You will need 6 to 8 wooden or metal skewers for this recipe. If using wooden skewers, soak them in water for about 20 minutes before using.
SALAD
2 cups sliced cherry tomatoes
¼ cup julienned red onion
½ cup diced English cucumber
2 teaspoons dried basil
2 tablespoons olive oil
1 teaspoon sea salt
½ cup dry white wine
MARINADE
½ cup olive oil
⅓ cup lemon juice
¼ cup vegan Worcestershire sauce
2 tablespoons dried basil
1 tablespoon dried parsley
2 teaspoons minced garlic
½ teaspoon ground white pepper
½ teaspoon sea salt
KEBABS
1 yellow bell pepper, cut into large pieces
1 green bell pepper, cut into large pieces
1 red onion, cut into large pieces
6 to 8 button mushrooms (optional)
1 pound seitan, cut into chunks
1. Salad: Mix all salad ingredients together in a small bowl. Set aside for 15 to 20 minutes while making the kebabs.
2. Marinade: Mix all marinade ingredients together in a shallow baking dish large enough to hold the skewers. Set aside.
3. Kebabs: Slide a piece of onion, pepper, mushroom (if using), and seitan onto each skewer, repeating until the skewers are full, leaving ½ inch free at either end.
4. Place the skewers in the marinade and set aside for 25 to 30 minutes, turning occasionally.
5. Preheat a lightly-oiled stovetop griddle. Arrange the skewers on the hot griddle and grill until the vegetables are tender and browned all over, 5 to 7 minutes. Serve hot with the salad on the side.
Prep time: 8 minutes | Cook time: 7 minutes | Serves 2 | GF
I went on a couple of dates with a Korean woman, let’s call her Sochi, and she told me that in actuality, it’s very rare to find vegan Chinese food. She told me that Chinese restaurants lie to us Americans so that we order their food, which usually has fish sauce or some other hidden animal ingredient. Well, great. Anyway, we went to a Korean restaurant and I thought I was safe ordering bibimbap. I double-checked with the waiter to make sure. I really enjoyed it, so much that I took a supermarket trip down the international aisle to remake it. I am still suspicious of all Chinese food. Thanks, Sochi.
¼ cup toasted sesame oil
2 tablespoons low-sodium wheat-free tamari
2 tablespoons brown sugar
¾ tablespoon gochujang hot chili paste
2 teaspoons rice vinegar
1 teaspoon minced garlic
2 tablespoons grapeseed or safflower oil
8 ounces tofu, cut into four equal slices
2 cups sliced shiitake or button mushrooms (optional)
2 cups cooked basmati rice
2 cups baby spinach
1 cup shredded carrots
1 cup bean sprouts
2 cup sliced red onion
2 cups cooked basmati rice
Toasted sesame seeds, for garnish
1. In a small bowl, combine the sesame oil, tamari, sugar, chili paste, vinegar, and garlic. Mix well and set aside.
2. Heat the oil in a skillet over medium-high heat. Add the tofu and cook until browned on both sides, about 5 minutes. If using mushrooms, add them in at this point. Add half of the reserved sauce mixture. Reduce the heat to medium-low, cover, and cook for 3 to 5 minutes. Remove from the heat.
3. Divide the cooked rice between two bowls. Evenly divide the spinach, carrots, bean sprouts, and onion between the bowls, scattering them on top of the rice. (The vegetables remain raw.)
4. Top with the tofu. Sprinkle with toasted sesame seeds and drizzle the remaining sauce on top.
Prep time: 15 minutes | Cook time: 30 minutes (plus time to make seitan) | Serve 4 to 6
When I used to work as a bartender in a pizza restaurant in my early NYC days, we sold a lot of chicken Parmesan. I thought it would be easy to recreate, so I came up with a version for my parents’ café in Tacoma, Washington. I changed the sauce to a lighter tomato version that you can create using ingredients already in your kitchen. This is a hearty dish that satisfies both the vegan and omnivore, creating a peaceful atmosphere at the table.
Pro-Tip: Make the seitan a day or two ahead and store it in the fridge to cut way down on the prep time. (See photo on here.)
TOMATO SAUCE
1 tablespoon safflower oil
1 tablespoon chopped fresh basil
1 tablespoon dried oregano
1 teaspoon minced garlic
2 cups quartered fresh tomatoes
Salt
2 tablespoons olive oil
SEITAN BROTH
6 cups water
3 ribs celery, rough chopped
½ onion, quartered
2 tablespoons low-sodium wheat-free tamari
2 teaspoons salt
SEITAN
2 cups vital wheat gluten
¼ cup chickpea flour
¼ cup nutritional yeast
½ tablespoon dried basil
1 tablespoon dry thyme
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried sage
1 teaspoon salt
¼ teaspoon celery seed
1 cup water
1 tablespoon grapeseed or safflower oil
NOODLES
12 ounces fettuccine noodles
Salt and olive oil
BREADING
1 cup all-purpose flour
½ cup panko bread crumbs
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 cup soy milk, for dredging
1 cup safflower oil, for frying
1 cup shredded vegan mozzarella
½ cup vegan Parmesan
1. Tomato Sauce: Place the tomatoes in a food processor and pulse until roughly chopped. Set aside.
2. Heat 1 tablespoon oil in a medium saucepan over medium heat Add the basil, oregano, and garlic and sauté for 45 seconds. Be careful not to burn. Add the tomatoes to the saucepan. Reduce the heat to medium-low. Season with salt to taste, stir in the olive oil, remove from the heat, and set aside.
3. Seitan Broth: In a medium stockpot, bring the water to a boil. Add the celery, onion, tamari, and salt and reduce to a low simmer.
4. Seitan: In a medium bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, thyme, onion powder, garlic powder, smoked paprika, sage, salt, and celery seed. Stir the water and oil into the dry ingredients and mix until it becomes a dough ball. The ball should be moist, but not sticky. Knead the seitan ball with your hands for approximately 2 minutes. Let the dough rest for 5 minutes. Knead the dough for another 2 minutes and let it rest for approximately 5 minutes. Bring the broth back up to a boil.
5. Cut the seitan into three equal pieces and drop into the boiling broth. Reduce the heat to a simmer, cover, and cook for approximately 35 minutes. The seitan will double in size. Allow to cool, then cut the seitan into cutlets. Set aside.
6. Noodles: Bring 4 cups of water to a boil in a medium stockpot. Add 1 tablespoon salt and 2 tablespoons oil. Add the noodles and cook until al dente, 10 to 12 minutes, or according to package directions. Drain the hot water from the noodles and return the noodles to the pot. Cover and keep warm until ready to serve.
7. Breading: In a shallow pan, combine the flour, panko, paprika, salt, and pepper. Mix well. Pour in the milk into a separate shallow pan. One at a time, dip the seitan cutlets in the milk coating, both sides. Transfer to the breading mixture, coating both sides. Repeat so each cutlet is double-coated. Place the cutlets on parchment paper and set aside until the cutlets are moist to the touch, approximately 7 minutes.
8. Preheat the broiler. Heat the oil in a medium skillet over medium-high heat until hot. Carefully place the cutlets into the hot oil, cooking both sides until golden brown, about 3 minutes per side. Remove the cutlets from the oil with tongs or a spatula and place on paper towels to drain excess oil.
9. Transfer the cutlets to a baking sheet and sprinkle them with the vegan mozzarella and Parmesan. Place under the broiler for approximately 5 to 7 minutes, or until the cheese has melted and seitan is golden and crispy. Serve over the noodles with the tomato sauce.
“I tried to learn more about veganism and learn more recipes that I could make my vegan girlfriend. She has definitely influenced my eating habits since we’ve been together and as time goes on, I slowly try more and more vegan dinners with her.” –
Leanne Mai-ly Hilgart, founder of Vaute Couture
“Derek had walked in my store when we first opened, though we didn’t meet until two years later when I sent out a newsletter saying that we were hiring director-level positions. When we met in person, I lost my shit. I couldn’t hear anything he said, which had never happened to me before–love at first sight. When I tried to interview him over tea, I realized I couldn’t hire him because I couldn’t even focus enough to read his resume. After I confessed this, he took the resumes off the table and asked if I’d go to dinner with him instead. Derek never had vegan friends before, let alone a vegan girlfriend, so he was all sorts of crazy excited about all the benefits–that we get to make food together, split meals at restaurants, and we have an ongoing list of all the places we want to eat at together. Our shared connection makes everyday things more fun and easy—like exploring neighborhoods and new cities together. But veganism is also a sign of basic things like self-awareness, discipline, a proactive personality, and compassion that I find super sexy and a requirement in a partner.
“My top tip for vegans looking for love is that if you’re looking for someone, omni or vegan, look for someone who has the same reasons for being vegan. Are you vegan because you’re compassionate and self-aware? Then focus on looking for those features while dating. You can find a vegan who’s negative and self-focused. Just because they’re vegan doesn’t mean they’re a good match for you.”
Prep time: 10 minutes | Cook time: 30 minutes | Serves 2 to 4 | GF
The first time I had jackfruit was in LA. About ten years ago, my friend Saul Williams took me to a place, now closed, that served jackfruit barbeque hoagies. He told me they taste just like pulled pork. Of course, I’ve never tried pulled pork, but nowadays I see jackfruit pulled pork sandwiches everywhere. I like the texture of the fruit, and in this recipe, I amped up the flavor by adding one of my favorite ingredients: chile peppers. Adding a bit of habanero hot sauce in addition to the fresh habanero enhances that peppery goodness without calling for an entire bushel of chiles. You can experiment with extra habaneros, with or without seeds, finely minced. But I warn you: use at your own risk. Enjoy!
JACKFRUIT
2 tablespoons grapeseed or safflower oil
1 (20-ounce) can jackfruit (packed in water or brine, not sugar), drained
2 tablespoons chopped fresh sage
½ teaspoon habanero hot sauce
2 tablespoons nutritional yeast
2 tablespoons vegan Worcestershire sauce
2 tablespoons low-sodium wheat-free tamari
1 tablespoon brown sugar
½ teaspoon habanero hot sauce
Salt
1 cup water
1 (12-ounce) package 10-inch flour or corn tortillas
FAJITAS
2 tablespoons grapeseed or safflower oil
½ cup sliced onion
½ green bell pepper, sliced lengthwise
½ yellow bell pepper, sliced lengthwise
½ red bell pepper, sliced lengthwise
Salt
Vegan sour cream (optional)
Lemon or lime wedges (optional)
1. Jackfruit: Heat the oil in a medium skillet over medium-high heat. Add the jackfruit and break it into shreds with a fork. Add the sage and minced habanero. Add the nutritional yeast, Worcestershire sauce, tamari, brown sugar, and hot sauce. Add salt to taste and stir in the water to incorporate well. Cover and simmer for 30 minutes on low heat. Taste and adjust salt and spice to your liking. Remove from the heat. Preheat the oven to 350°F.
2. While the jackfruit braises, wrap the tortillas in foil and place in the preheated oven for 10 minutes.
3. Fajitas: Heat the oil in a medium skillet over medium-high heat. Add the onion and bell peppers, and sprinkle with salt to taste. Sauté until the vegetables begin to caramelize, 8 to 10 minutes. Remove from the heat and transfer to a serving bowl.
4. Set up a family-style serving station with the warm tortillas, peppers and onions, jackfruit, and optional vegan sour cream with lemon wedges, extra hot sauce, chips, cheese shreds…you get the idea.
5 THINGS YOU DIDN’T KNOW ABOUT JACKFRUIT
Most of us probably don’t know jack about jackfruit. (See what we did there?) The fruit is pretty obscure compared to more popular tropical fruits like pineapple and papaya. Let’s change that.
1. Jackfruit is actually part of the mulberry family, although it looks nothing like a mulberry.Jackfruit is actually part of the mulberry family, although it looks nothing like a mulberry
2. It can be eaten raw or cooked. In the U.S, it is most readily found canned, although you can probably rustle up a fresh fruit at an Asian supermarket.
3. Jackfruit is high in potassium, which makes it a good post-workout grab.
4. The seeds are high in protein. If you can get your hands on a freshie, add the seeds to your favorite dishes for an extra protein punch.
5. Jackfruit is high in copper, which plays an important role in hormone production and maintaining a healthy metabolism.
Cauliflower Steak with Miso-Rooster Sauce
Prep time: 30 minutes | Cook time: 8 minutes | Serves 2 | GF, SF
In exploring the plant world, it’s nice to come across a plant with a natural texture that is good enough to eat on its own. With this recipe, I wanted to combine textures and flavors: the soft, almost creamy texture of cooked cauliflower, the deep, pungent flavor of the fermented miso, and the spicy kick of sriracha, or as I call it, rooster sauce. I created this dish for one of my private clients, and it quickly became a menu staple. I think it will be on yours as well.
CAULIFLOWER
2 tablespoon grapeseed or safflower oil
2 cauliflower steaks (see Pro-Tip)
½ cup leeks, white and light green parts only, cut in wheels
1 tablespoon nutritional yeast
2 teaspoons minced fresh oregano
1 teaspoon smoked paprika
½ teaspoon red pepper flakes
½ teaspoon sea salt
SAUCE
1 tablespoon vegan butter
½ cup onion, diced
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
¾ cup water
1 tablespoon chickpea miso
1 tablespoon sriracha
1 teaspoon cornstarch
1 teaspoon toasted sesame seed oil
¼ teaspoon sea salt
2 fresh thyme sprigs, for garnish
1. Cauliflower: Preheat the oven to 250°F. Heat the oil in a medium oven-safe skillet over medium-high heat until hot and shimmering. Place the cauliflower steaks and leeks in the hot skillet and cook for approximately 3 minutes on each side. Working quickly, sprinkle the nutritional yeast, oregano, paprika, red pepper flakes, and salt evenly on both sides. Transfer the skillet to the oven to keep warm. Turn off the oven and keep it closed.
2. Sauce: In a medium skillet over medium heat, heat the butter until hot. Add the onions and sauté until caramelized, approximately 6 minutes. Add the garlic and ginger and sauté for additional 2 to 3 minutes.
3. In a measuring cup, combine the water with the miso, sriracha, cornstarch, sesame oil, and salt. Whisk thoroughly to combine. Add the liquid mixture to the skillet with the onion mixture and mix well with a whisk. Once the sauce begins to thicken, reduce the heat to low. To adjust the flavor of the sauce, simply add more water by the tablespoon until it is to your taste.
4. Plating: Place a cauliflower steak in the center of each plate, followed by a spoonful of the leeks. Drizzle the warm sauce over and around the cauliflower and garnish with a sprig of fresh thyme. Serve hot.
Pro-Tip: How to Carve Cauliflower Steaks: Knife skill time, guys! Place a head of cauliflower on a cutting board. Make a slightly off-center cut down the middle of the cauliflower. You now have two halves; one will be slightly bigger. Take the bigger half and cut two 1-inch thick steaks from it.
