Here’s my favorite vegan joke:
Q: What do you miss most as a vegan?
A: My friends.
In fact, one of my closest friends, Diana (an award-winning cookbook author!), is vegan. So is her husband Dan (an award-winning triathlete!). Dan and Diana were my only vegan friends for quite a while. Until they introduced me to Mary and Sean. Now I’m up to four.
Don’t cue the violins; there’s no pity party here. I have lots of friends. All of them (except the aforementioned) eat animal products. As do 98-99% of all Americans. Some of my friends are confused by my veganism, some curious and eager to learn more, a couple (admit it!) just a tad pissed off (choosing restaurants together is more difficult).
So, which foods do I miss as a vegan? A few years ago, I would have answered:
- Goat cheese
- Black bean burritos with gooey, melted cheddar cheese
- Ice cream
- Crab cakes
Now, I no longer miss any of these foods. Why? I’ve found plant-based recipes that taste like the real thing. And a few innovative companies have finally figured out how to make products that taste like the real thing, with non-weird ingredients that are healthier than the real thing (no cholesterol), kinder to the planet, and cows.
PLANT-BASED CHEESE THAT WILL CHANGE A SKEPTIC’S MIND
When I started this newsletter two years ago, I didn’t think plant-based cheese should be called “cheese.” At best, it tasted like a good dip or spread. Most didn’t melt. That’s all changed. Chefs at Michelin-starred restaurants are crazy about Climax, which, sadly, home cooks cannot yet buy at a store. (It’s made from pumpkin seeds, coconut oil, and hemp). But here’s what we can buy:
Rebel: The sharks on Shark Tank loved this cheese. For me, the proof is in my dinner party leftovers: there aren’t any. The most frequent question I get when I serve Rebel on a cheese and veggie platter: “I thought you guys were vegan — did you buy cheese just for us?” My beloved local grocery store, Pemberton’s, carries a limited selection, but if you want to choose from Rebel’s extensive array of scrumptious, creamy, cheese plate-worthy cheeses, order directly from the company. Offerings include pistachio chèvre, truffle brie, and Spanish paprika chèvre. Rebel’s motto: Let’s Face It. Cheese Is Everything.
Black Bean Burritos with Cheddar: Most plant-based burrito recipes — including this one — do not include cheese. In my pre-vegan days, I melted a cup of cheddar into my burrito fillings, whether the recipe called for it, or not. The problem with many plant-based cheeses is that they don’t melt. Violife Cheddar Shreds to the rescue! Not only does it taste like the real thing, it adds a deep, creamy oomph to any bean and veggie burrito. How does it compare to dairy cheese, nutrition-wise? Read this to learn more.
Pizza toppings: Pesto is my favorite food. Period. And a good pesto requires parmesan. I experimented for over a year until I landed on a homemade pesto that my omnivorous friends had no idea involved a plant-based cheese. Make this pesto using Follow Your Heart Shredded Parmesan (available in most supermarkets), smear thick dollops on top of your favorite pizza dough, then top with all of your favorite veggies. Roasted potatoes, spinach, roasted asparagus, cherry tomatoes, corn, you can’t go wrong. For extra texture and crunch, when you take it out of the oven, top liberally with fresh arugula. (No one will even notice there’s no mozzarella).
ICE CREAM THAT PROVES “NO COW NEEDED”
As a kid, my parents kept gallons of “ice milk” in the freezer, an ice cream-like product with more air and fewer calories than the real thing. At an early age, I learned that Baskin & Robbins — even Good Humor! — was better than ice milk.
Then, along came Ben & Jerry’s, which rocked my world. Suddenly, only dense, rich ice cream would do. Not everyday – but certainly as a treat. A few years ago, Ben & Jerry’s started making dairy-free ice cream. Their non-dairy flavors use oat milk, almond milk, or sunflower butter as a base, and are every bit as dense, rich, and caloric as their original offerings. A slew of plant-based ice cream competitors followed Ben & Jerry’s lead. But none came close (in my humble opinion) to replicating the “I love this ice cream so much I want to marry it” experience.
Enter: Jeni’s and Van Leeuwen. Texas Sheet Cake; Cold Brew with Coconut Cream; Dark Chocolate Truffle; Lemon Bar; Cookies & Cream Caramel Swirl; Peanut Butter Brownie — no suffering, no feeling like you’re missing out, and no cholesterol. Both Jeni’s and Van Leeuwen are opening scoop shops across the country. Both can be shipped. (Note: They make fabulous gifts!). I didn’t know whether to be happy or upset when Van Leeuwen recently opened a few blocks from my house. Not everyday – but certainly as a treat!
CRAB CAKES THAT PROVE “NO CRAB NEEDED”
As a native Baltimorean, steamed crabs with Old Bay seasoning are in my DNA. I missed them for decades, until I visited The Land of Kush, a plant-based Baltimore institution, in 2020. You may have heard my scream, from wherever you were at the time, when I saw crab cakes on the menu. They were the real deal.
If Land of Kush could make a crab-less crab cake, I bet I could, too. As it turns out, there are many, many ways to make a crunchy-on-the-outside, flaky-on-the-inside, slightly briny, Old Bay crab cake — without a crab. Here’s an excerpt from my (non-vegan) cousin Sue’s email, after she made (my vegan friend) Diana’s no-crab crab cakes: I just made Diana’s vegan crab cakes for dinner. They were great – my husband says Diana is a genius. Tell her we loved them! Diana’s use hearts of palm as a base, but canned artichokes and jackfruit work, too. Here are the best of the best, including my favorite – Diana’s.
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