Vegan food science and the never ending quest for outstanding flavor
- Details
- Written by Mattie
Vegan Cashew Cream Cheese
Every major metropolitan city has its famous food item that begs to be enjoyed in an almost infinite amount of circumstances. San Francisco has its Mission burritos, Chicago has deep dish pizza, Philadelphia has cheesesteak. One of my favorite things about living in New York City is enjoying the simplicity of a bagel with vegan cream cheese. It doesn’t matter if you’re getting ready to go out and in need of a quick meal, you’re on your way home from the bar and need something to snack on, or it’s a Sunday afternoon and you’re just too lazy to do any cooking. A bagel and cream cheese always delivers.- Details
- Written by Mattie
How to Make Sauerkraut
Years ago at Rainbow Grocery in San Francisco I got seriously addicted to this artisanal sauerkraut they carried by a company called Cultured. I jokingly referred to it as crack as it made it's way on top of my toast, tossed into my salads and stirred into my stews. When I introduced my friends to this amazing sauerkraut they would also promptly get addicted. I then moved to Brooklyn and sadly found that this sauerkraut was unavailable on the East Coast. Soon after, I ended up reading Wild Fermentation by Sandor Ellix-Katz which had a recipe for sauerkraut. I figured I'd give it a go and I was rewarded by deliciously complex kraut that was laughably easy to make and equally affordable. How did it take me this long to make homemade sauerkraut and eat it regularly? And why isn't artisanal sauerkraut popular? Is it because no one knows how truly amazing it is?
- Details
- Written by Mattie
How to Make Kimchi
One of the most fascinating things about kimchi is how no other food on Earth has as much of a beloved following by its people. Russia is linked to its love for vodka, Germans spread their love of beer throughout the world in the late 1800’s but the obsession of Korea with kimchi goes even deeper. After millions of dollars and years of research, South Korean scientists successfully developed kimchi to be brought to space by their first astronaut in 2008. Koreans like to say that where they go, kimchi goes too.- Details
- Written by Mattie
Seitan Roulade with Apricot Mustard Glaze
During the holidays of my youth I used to look forward to various animal-based table centerpieces that symbolized the crowning achievement of the feast. This high-protein, savory focal point would involve hours of anticipation, planning and boast a supporting role from several more simple, rustic freshly prepared vegetable dishes. As I became older and came to prefer a diet free from animal products, holiday meals consisted of me either avoiding the animal-based centerpiece or finding myself lucky enough to be in a situation where all of the dishes consisted of the rustic, vegetable-based fare. I still miss the excitement and curiosity that goes along with a savory centerpiece: How tender will it be when I slice into it? What succulent surprises will I find? Oh and the aromas wafting thorugh the house! I wanted to bring this excitement to vegan holiday feasts when I set out to create Seitan Roulade.
Seitan Roulade consists of a sheet of wheat gluten covered with a panko mushroom stuffing that's been simmered in a red wine balsamic reduction. It's then wrapped into a roll, glazed with Apricot Glaze and sprigs of thyme are placed on top before the roulade is tied with twine. The roulade is then baked in a dutch oven, sliced, served and drizzled with a gravy such as Gracious Gravy. This is a similar centerpiece to Stuffed Seitan but is a little more involved because it involves glaze, and the use of a dutch oven. The dutch oven helps the roulade retain it's shape, stay moist and become infused with aroma from the thyme sprigs.
- Details
- Written by Mattie
Stuffed Seitan
This Stuffed Seitan recipe is a holiday centerpiece consisting of savory seitan enveloping Apple Walnut Stuffing or any other stuffing of your choice. It's awesome for holiday vegan feast type dinners with Gracious Gravy drizzled on top and accompanied by Cranberry Sauce. I'm proud to serve this every year during Thanksgiving and again during Christmas dinner. The seitan casing utilizes ingredients like lentil puree, shoyu, marinara sauce, nutritional yeast flakes and a variety of spices to deliver a delectible savoriness that will satisfy vegans and omnis alike.
- Details
- Written by Mattie
How to Make Tempeh
Tempeh is an Indonesian protein staple consisting of mashed soybeans fermented with a fungus called Rhizopus olligosporus. I purchased tempeh starter that includes this fungus from Top Cultures. This fungus thrives in a warm humid temperature combined with the nutrient rich soybeans and in about 24 hous grows a complex network of white mycelia that binds the soybeans into a dense mushroomy cake. This fermentation process looks simple on the surface but like most fermentation, it's what's going on behind the scenes that matters. Fermentation creates complex flavor compounds and partially breaks down the soybeans, which makes their nutrients more bioavailable and digestible. As the case with sauerkraut, natural probiotics are also produced that populate your lower intestines with beneficial microflora.
- Details
- Written by Mattie
Gracious Gravy
This Gracious Gravy recipe uses almost every trick in the book to develop rich, complex savory flavors for a result that's sure to impress and surprise even the most diehard carnivores. First, both flour and nutritional yeast flakes are toasted, bringing out their nuttiness. Onions are then caramelized with mushrooms, breaking out layers and layers of savoriness. Miso and garlic are added later to add another dimension and tie it all together. Then the whole mixture is simmered so the flour gelatinizes and thickens the mixture. It's finished with pepper and a dash of white wine vinegar. A perfect way to top off a vegetarian feast centerpiece like Stuffed Seitan.
- Details
- Written by Mattie
The Science of Taste: How to Improve Your Tasting Ability
It was just an innocent little food craving that started my foray into the depths of vegan food in the late nineties. I had no idea what I was doing back then (and arguably don't even now) but one thing I have definitely noticed is how my sense of taste seems to have matured considerably. As you cook, bake and, most importantly, pay attention how food affects your senses, your sense of taste will improve too. This article will show you how our sense of taste works and teach you the tricks to improving how you taste food so you can become a better foodcrafter.
Read more: The Science of Taste: How to Improve Your Tasting Ability