Listen, friends. If there’s no pizza during the zombie apocalypse, well, just let the zombies eat me first.
Today’s challenge in Vegan MoFo-land is to talk about an unconventional ingredient or product that we use. Well, there is one secret ingredient that we discovered last year that we use just about every day. We’re talking about San Juan Island Sea Salt‘s Popcorn Blend (or “yellow salt” as we like to call it around the Fake Meat and True Love house)!
Converting an omnivore. It seems like quite the insurmountable challenge. It seems that so many people are set in their ways, that nothing is ever going to change, that we’re completely helpless. If you think that’s the case, remember this – most of us were omni once. But you know what, here we are, enjoying Vegan Mofo, swapping recipes, sharing stories with our vegan counterparts. We got there once, and I think we can convert even more folks. Here’s how we’re going to do it!
It all starts at the Farmer’s Market. Thursday afternoons in Lake City are Farmer’s market days, and even though today was the last market of the season, we were determined to find the best our local growers have to offer.
Hello, world! Today, I get to talk to you about my favorite cookbook(s)! You may not understand the scale of this undertaking. We have a lot of cookbooks. A lot. Seriously. There are three shelves on our baker’s rack of cookbooks, and we’ve run out of space and started stacking them in front, too.
For today’s prompt, I narrowed it down to three finalists: the Native Foods Cookbook, pretty much anything by Bryant Terry, or the vintage (1958!) Polish cookbook that I found in Portland last year. Every one of them was a contender for solid reasons. I am an oddity in modern American society – fourth-generation born in the U.S., but I can only claim one national heritage: Polish. Therefore, you can imagine how much fun I’ve been having veganizing recipes from Polish Cookery; I wouldn’t be surprised if my grandmother cooked from that book. On the other hand, Bryant Terry’s recipes are astounding – creative, down home cooking for a modern vegan world. Not at all the heritage I grew up with, but an amazing world of food I’ve come to love as an adult. In the end, I decided to cook from the Native Foods Cookbook, if for no other reason than I’ve been obsessively cooking from this book since we got it a few months ago, and every single meal has been phenomenal. Continue reading