If any of you follow us on Twitter, then perhaps you know that half of this Duo is a temporary vegan. That’s right. A temporary vegan. The change is not for philosophical reasons, though there are many important issues there to always keep in mind. And they should all be kept in mind through smart purchases of certain food items. This temporary change began at the top of 2011–a New Year eating adventure that tests any dairy and meat-eating foodie and cook. Of course, eating vegan does not mean that you are limited to only beans, vegetables and quinoa. There are many, many other amazing and varied meals and snacks to eat. The trouble is finding them, especially when you are a newbie. Good thing being adventurous with eating and cooking is a character trait that rules our respective kitchens.
If you haven’t figured it out by now, Amir is not the one going vegan, so don’t expect to hear him lamenting the loss of bresaola, sushi, feta cheese or frozen yogurt. While one of us gets to eat regularly, the other one will have to find new ways to make satisfying food with the same gusto. To that end, you will still see non-vegan recipes popping up around these here parts. The fun part, and maybe something fresh for this site, is that there will be an influx of vegetarian and vegan-friendly recipes that make their way to the front page. The goal with these recipes is not to jump all the way to the other side with overwhelming lists of dairy and meat substitutes. Meals that make use of vibrant colors, hearty ingredients and lots of flavor will be featured. Meals that would be easy for anyone to incorporate into their daily life will be featured. Meals that make you say, ‘Oh wow. That’s vegan?’–yes, things like that.
It has only been two weeks so far, but it’s been an eye-opening journey. As is the case, once you put out the call for help, people start sending in recommendations and assistance. Need a cookbook? You have folks busting down your door with Alicia Silverstone’s The Kind Diet and The Real Food Daily Cookbook. Looking for the best restaurant to try first? You have offers to go to Veggie Grill and, of course, Real Food Daily. Wondering how to make use of tempeh and seitan? Somebody can tell you the difference between them and their respective best uses. So you’re probably wondering what kind of advice one seeks at this time? Well, honestly, there are a number of things on the brain, but you guys are a great food and recipe community, so that’s what you know best. It would be great to hear about a few vegan or easy to adapt vegetarian meals that you may have made lately. the key to making a drastic change with your eating is to maintain a high level of variety, so the more, the better. It is nice to know that you can still enjoy deceivingly good foods, even easy things like apple crisp. You could share it with your non-vegan friends, and they wouldn’t know the difference.
Apple Crisp - Serves 6
2 pounds apples, mixed, peeled and sliced into 1/2″ pieces
1/2 tablespoon cornstarch
2 teaspoons cinnamon
1 teaspoon ginger
Juice of 1 lemon
1 tablespoon maple syrup
1/2 tablespoon vanilla bean paste
1/2 cup flour
1/2 cup oats
1/2 cup brown sugar
1/2 teaspoon kosher salt
4 tablespoons vegan butter substitute, melted
1. Toss the apple slices with the maple syrup, vanilla bean paste, cornstarch, cinnamon, ginger and lemon juice. Pour into an 8″ x 8″ baking dish.
2. For the crust, stir the remaining ingredients together until crumbly. Spread evenly over the apples.
3. Slide the baking dish into an oven preheated to 375 degrees. Bake for 40-50 minutes or until the crust is brown.
Click HERE for the printable recipe.
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