Monday, June 8, 2015

Greaseball Hates Your Plant-Based Foods

Greaseball is a straight up carnivore, and as such, he frowns upon my plant-based food experiments. They leave him hungry.

Speaking of plant-based food, I watched "Forks Over Knives" last week, and everyone in that movie avoids the "V word" and instead says "plant-based foods." Come on! Just say "vegan" and don't dance around it! At first, I thought they were avoiding the word because they were going to talk strictly about diet and not lifestyle changes, but that wasn't the case. It reminded me of the movie "Let Me Be Frank," when Frank who had already signed a contract to let Cafe Gratitude take over his diet and lifestyle, was dumbfounded when his keepers cleaned out the microwave from his apartment. You know why? Because no one told him, or he didn't figure out, that Cafe Gratitude was a vegan raw food joint. I understand that there is power in words and many people have negative associations with veganism, so it was interring to see how "Forks Over Knives" rebranded vegainism as "plant-based diet."

As many of you know (and probably why my RSS subscribers are leaving by the handful every week), I am a bit obsessed with nut cheese. I even went to a panel discussion on vegan cheese during Oakland Veg Week, although that was a little weird. The woman next to me said earnestly "You are very brave" during a show of hands of omnivorous audience members - I suspect I was the only one there who was an omnivore because I didn't see anyone in front of me with a raised hand I a felt too weird to look behind me in the room of about 100 people. I was the most excited person in the audience, though! The discussion was interesting, but it was more geared towards vegetarians who were thinking about crossing over to veganism and not those of us who just want to make a good nut cheese for the sake of nut cheese.

And speaking of nut cheese, a phrase I find myself saying often, I made the most amazing vegan nacho cheese sauce from Kenji at Serious Eats. We paired it with corn chips and black bean burgers and we felt fat and happy afterwards. Why is oozy cheese sauce such balm for the soul? The most interesting part of the recipe was that it achieved it's stretchy properties from russet potatoes that have been put through a high speed blender. There was no kappa carrageenan, agar, or xanthan gum added. Just potatoes! I want to tweak with the flavorings to make a smoked gouda cheese sauce because my last attempt with some carrageenan was a little funky. This nacho cheese sauce is going to get a second life as mac and cheese very soon.

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