Vegan MoFo

Vegan MoFo Day 30: Coming of Age

I never know what to consider my “favorite city.” I have places I’ve been, places I’ve lived, that I love for a variety of reasons, personal, historical, experiential, or even aspirational. So asking me cook something inspired by a favorite city, after a week full of travel-related cooking, is tricky. That’s why I kept it simple, drawing from memories of living in Seattle for undergrad. Four short years, sure, but influential ones.

And, unfortunately, not well-documented ones, for me, at least as far as easy digital photography. iPods were still new, you know? My Nokia’s fanciest feature was the game Snake. I might’ve had a digital point & shoot, but where were those ever backed up? It’s gone forever, I guess.

The food scene in the neighborhood surrounding the University of Washington at the time heavily favored two things: Thai food, and teriyaki joints. If you didn’t have a favorite Thai place or opinion about the side salads on teriyaki chicken plates at numerous places along the Ave, did you even go here? And I surely did, but I also worked part-time at the university’s Health Sciences complex down on the water. It was just a little too far to grab Thai or teriyaki for lunch, and who hates themselves enough to eat at a hospital cafeteria when they don’t have to? Because there was Agua Verde about two blocks away, serving perfectly prepared fish tacos for a price that felt indulgently expensive and yet worth every penny.

Above: Cauliflower tacos.

Well, my tribute isn’t really there, but I started from a good place: instead of beer-battered catfish with avocado crema and cabbage, I did beer-marinated baked cauliflower with cashew crema and lime-marinated cabbage. (Ripe avocados were not to be found in my kitchen the day I made these, sadly.)

Above: Bonus chips and salsa.

I don’t remember chips and salsa being part of the deal, at least not at the lunchtime to-go window, but it’s tomato season here and I wanted a nice batch of salsa cruda to go with my tacos.

Food Blog Vegan MoFo

#VeganMoFo Day 6: Eat My Vegan Food, Don’t Eat It; See How Many Fucks I Give

I refuse to pander to your lack of creativity, sir. I’m just gonna make some shit *I* like.

Tacos are a good bet, though. I’m not aiming to “convince” anyone, but who doesn’t like a taco? Cheese and meat are not necessities. Spice, texture, and a range of flavors are all that’s required. I’ve made my share of tempeh “chorizo” tacos for satisfied relatives, but tonight I felt like using some nice market-fresh mushrooms (trumpet and shiitake).

  • Filling: Chipotle mushrooms with red onion and pinto beans, made using homemade chipotles in adobo (based on a recipe from Isa Does It)
  • Toppings: Lime-juice marinated shredded cabbage, avocado, and tomato-mango salsa (mmm)
  • Tortillas: Homemade yellow corn

Some of my relatives wouldn’t eat this, but that’s primarily because some of my relatives are fungiphobes. That’s OK. I’d make ‘em something else. They usually like my food, and they aren’t vegan.

You can’t convince someone to give up animal products entirely based on a single meal. The meal can, at best, show them plants in a new light. Show them what’s possible. But change must come from within.

Just don’t fucking talk to me about bacon.

Food Blog Vegan MoFo

Homemade tortillas make ANY taco at least twice as good