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Vegan Kimchi As Good As The Real Thing
Anyone else out there a huge fan of degraded fermented cabbage flavored with dried chili and semi-rotten seafood, replete with the lingering aroma of old garlic and repressed farts? Yeah, thought so. I love kimchi too, but man, do I have to work on my descriptions. Here's how to make a completely vegetarian version at home.The Vegan Experience, Day 11: Diversity Through Restriction
On Day 3 of The Vegan Experience, I noted that when dining out, I often felt that I was always missing something, like a second class citizen who would only be begrudgingly catered to. But as the days have progressed, I've come to realize that with just a tiny bit of planning, it's in fact the opposite: my food choices have actually diversified since beginning my one month abstention from animal products.Vegan: Meta-Eggplant Sandwich with Rich Tomato Sauce
If there's one thing I miss more than anything when it comes to being vegan, it's cheese. Taking a look at Ed's glorious looking eggplant parm sandwich from Rubirosa last week, my craving almost led me to cheat before I came to my senses. Here's what I came up with to beat that craving. It's a meta-eggplant sandwich even an omnivore can get into.The Vegan Experience, Day 10: Surprise! 7 Foods You Thought Were Vegan!
Ten days in, and I've already failed in my attempts to go 100% vegan. There was that bite of olive oil gelato, that honey in a Bee's Knees cocktail, and other times I've accidentally "cheated."Vegan: 2 Ways To Eat Kale, Chickpeas, and Sumac-Marinated Onions
Man oh man do I love kale. For a long time I went thinking only of it as a braised vegetable side dish, or perhaps something to add to your soup for a bit of color and flavor. Then a (vegetarian) friend of mine introduced me to marinated kale salads and my world was rocked. At least, as much as a leafy green can rock one's world.The Vegan Experience, Days 7, 8, and 9: A Bit of Nutrition
Nutrition is a complicated and politically-charged field that I prefer to steer clear of in my writing, focusing on what's delicious instead. I'm of the philosophy that in general, as long as you eat everything in moderation and focus mainly on vegetables, you'll probably be pretty healthy, regardless of whether you abstain 100% from white foods or animal fats or cookies (and I think most nutritionists would agree). That said, since starting my veganism, I've been asked by several people about a few nutritional aspects of the diet and how I deal with them. I'd like to clear those all up now.The Food Lab: How To Make Vegan Mayonnaise
What's stopping you from using something completely different from eggs to form the base of mayonnaise? Turns out, nothing. By removing the egg and subbing in silken tofu or even roasted eggplant, for example, you get totally vegan mayo.Vegan: Coconut Lentil Soup with Cilantro-Habañero Gremolata
If you asked me where this recipe came from, I really couldn't tell you. It starts with a traditional French mirepoix base of onions, carrots, and celery cooked down in extra virgin olive oil, but then gets a bare hint of flavors with a curry bent—ginger, garlic, hot chili, a touch of coriander and cumin and a jar of coconut milk. Brown lentils form the base, and it's important to cook them until they're soft—I mean really soft. Soft enough that they melt into the soup on their own.The Vegan Experience, Day 6: Calorie Control
Much of my weight loss so far can be attributed to the fact that being vegan has made me realize how much of an insane grazer I used to be. Working in the Serious Eats office can be pretty awesome, but it wreaks havoc on my health. Complaining that our office simply has too many tasty sandwiches, pastries, samples of high-fat European fancy butter, hand-made charcuterie, crispy and pliant pizza bianca, Japanese candies, and balls of freshly made mozzarella may seem like a high class problem, but I can assure you it's a real problem nonetheless.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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