If you’re brand new to vegan cooking, there are a few things you just need to trust me on. First, cashews are vegan magic. When soaked and blended like hell, they become velvety smooth and can take the place of milk, heavy cream, or even plain yogurt. Second, the vegan meat and dairy alternative market is unbelievable right now! There are the heavy hitters like Field Roast, Beyond Meat, Miyoko’s Kitchen, Kite Hill, and Treeline, and there are constantly new products coming out every day. It is really easy to find your new fave alternative.
Last week, work took me to Omaha, Nebraska for a few days. I can’t say too much about Omaha as most of my time was spent on a plane or in a meeting, but I did get to enjoy a fantastic dinner at Isa Chandra Moskowitz’s vegan restaurant, Modern Love. Unfortunately, I wasn’t able to take a lot of photographs of my food as I was having dinner with a work colleague.
One of the dishes I had was the Mac and Shews – a to-die-for combination of vegan mac and cheese, pecan crusted tofu, barbecue cauliflower, and kale. The mac was slightly sweet and reminded me of butternut squash. The tofu was cooked perfectly, and the combination of barbecue, pecans, and mac and cheese was the definition of comfort food.