If I was in charge of All Food Everywhere, I would fire whoever made the decision to name tofu the ambassador of meat substitutes. Now, I don’t want to insult tofu — like a child who gets a puppy instead of a kitten for a pet, I have learned to love tofu after spending a few years with it. But even for me — a tofu enjoyer of five years and counting — there is still something about tofu in its raw state that turns me off. Sure, when tofu converts try to convince the uninitiated, they bring up a very good point: tofu tastes like whatever you cook it in. But while this is mostly true, it doesn’t stop tofu from having a consistency that can vary between pudding and hard cheese, but never retaining the best qualities of either. The worst offender is salad-bar tofu, the tofu that’s put out as more of a visual courtesy than an edible ingredient. Here’s a tip: If you have not tried tofu before, do not try salad bar tofu. It’s like eating a bean-curd-flavored cube of Jell-o.
But then…then there’s seitan. MORE
The arrival of the New Year means that it’s time for clean slates and refreshed habits. I always look forward to January as a chance to reset and start being a little more intentional about how I spend my time and what I eat. For me, this means getting a little more sleep and reintroducing vegetables and whole grains into my kitchen. (I have a bad habit of losing all restraint during the holiday season.)
This October, along with squashes of all colors, pumpkin-flavored everything, and beautiful crisp weather, marks my tenth month living the vegan lifestyle. In that time, I’ve gotten through six college courses, completed a six-month nine-to-five internship, started a blog, and moved into a new apartment. To put it lightly, all the time in the world is never enough for me, especially when it comes to the kitchen. Food made in a rush simply doesn’t taste as good, and flavor inspiration is hard to come by with my mind on my homework.
For many vegans, chickpeas and chickpea flour are saving graces. Full of good fats, protein, and fiber, these delicious legumes hit the nutritional jackpot. Most people, vegans or otherwise, know chickpeas for their role in Middle Eastern cuisine; the ever-popular hummus being the classic example of a chickpea-based dish. One of the last places one might expect to encounter a flatbread composed of chickpea flour is Nice, in the southeast of France.
As a vegan, I try not to get preachy about my diet. But a certain common exchange makes it hard to hold my tongue.
I fell in love with Alfredo at age 11. After dithering painfully over dozens of options at an Italian restaurant, my mother wisely commanded: “Order the Alfredo. You’ll like it.”