It took Americans 216 years to go from tofu-ignorance to tofu-contempt.
In 1770, Benjamin Franklin became the first American known to write about tofu, in a letter he sent from London to Philadelphia. He enclosed soybean samples. (And, one can only assume, a how-to manual).
In 1986, a Roper poll published in USA Today named tofu “America’s most loathed food.”
Changing the attitude of a tofu non-believer requires, first and foremost, eliminating its squishiness. There’s a two-part solution:
I never understood why people ate soup. What’s the point of filling up on a non-alcoholic liquid before a meal?
Then, in grad school, when I went vegetarian after reading Diet for a New Planet, and it dawned on me I had to learn to cook, I made my first soup. (Curried pea, a recipe my classmate Prashant gave me — admittedly an odd choice for my first, but it was simple and delicious). Now I got it.
These days, I make soup at least once a week. Sometimes, if it’s light enough, I eat a bowl before the main course, but mostly I’m drawn to soups substantial enough to be the main course. Add a salad, a side of kale chips (note: I’m kinda famous for these), a piece (or two) of crusty bread, and you’ve got a vitamin-packed dinner. And the next day’s lunch.
This Bon Appetit primer on how to make dairy-free, creamy soups is short, sweet, and spot-on.
In the early days of my learning-to-cook journey, (before Al Gore invented the Internet), I was a sucker for just about any cookbook that had “Vegetarian” in the title. My library was impressive. It took a cross-country move (i.e., packing) for me to realize I didn’t cook from most of those books. Some had a couple dog-eared pages with smears of dried sauce, signifying my go-to recipes. But the rest? Inspired writing, and hunger-inducing, air-brushed food photography do not always translate into useful cookbooks. I gave many of them away. (Today, I’d deposit them in my Little Free Library, but those weren’t invented yet, either).
Show me a Thanksgiving or Christmas dinner table without a single guest who’s vegetarian, vegan, or gluten-free, and I’ll show you a self-sufficient fishing village off the coast of Alaska.
When Aunt Marlene stopped eating gluten, her back painfinally disappeared; cousin Marissa, home from college, is preaching against factory farms; vegetarian Uncle Joe is running a half-marathon on Boxing Day, longing for pasta. What’s a host to do? (Hint: Answering Tofurky on this quiz will get you a C+, not an A).
Do you have World Vegan Day on your calendar? I didn’t. Imagine my horror when I remembered, just two days ago, that vegans throughout the world celebrate their veganocity today, November 1st. With so little time to plan, what was I to do?
I channeled my Inner Vegan Martha Stewart. Here’s what she said: Go to your backyard, and harvest the soybean crop you’ve been lovingly tending throughout the year. Today’s the day! It’s time to make tempeh. You’ll need to soak, de-hull, and mash your beans — but why settle for a decent product that’s readily available for less than $5, when you can spend days making your own? Nothing says, Happy World Vegan Day! like a gift platter of Vegan Martha tempeh. And don’t forget to download stencils of festive vegan themes, to decorate …
That’s when I asked Vegan Martha (politely), please stop!
I’m celebrating World Vegan Day by sharing a sampling of my favorite plant-based weekday suppers with you — simple pasta, tofu, Indian dal, enchiladas, and no-fuss burgers.
If you read these recipes and think, “nope, not ready to tackle any of this quite yet,” that’s okay. Reading is the first step. Happy Cow will happily guide you to a nearby plant-based restaurant.Read More
Throughout the interminable four years that Donald Jessica Trump labored to break America, I did my best to help you (and myself) get through America’s Nightmare, by publishing 105 issues of Good News from the Resistance. Now, I’m back with more Good News –news about my new-found passion, thanks to pandemic-imposed downtime: How to make delicious food. From plants.
The idea germinated with my husband Max: During the early, scariest days of COVID, he decided to go full-out plant-based. I didn’t know what to cook. We’d been vegetarian for decades, but eliminating dairy was a challenge. No more pesto (parmesan), Indian curries (butter), or bean burritos with shredded cheddar. The thought of hosting post-lockdown dinner parties (my favorite social activity), left me somewhere between fearful and despondent. What would I serve? Tofu? No one would come over. Witty conversation and Max’s Cabernet-heavy wine cellar would go only so far.