Vegan, The Pei Way
"Vegan" is such a gross sounding word, but I can happily eat a vegan meal if it looks like this:
Potato leek soup is as thick and creamy as any dairy-based chowder. I did cheat with chicken broth (darn, just realized the meal's not really vegan), but it's delicious with vegetable stock too.
The salad is steamed brussel sprouts and pearl barley, both chilled and tossed with an orange olive oil and champagne vinegar vinaigrette. Brussel sprouts have a bad reputation, but if you score the bottom and steam for exactly four minutes before chilling in an ice bath, they're slightly crunchy and sweet like cabbage.
We also had some olive tapenade and sliced heirloom tomatoes so I could show off...drumroll...homemade rustic wheat bread! I'm going to be experimenting more with the recipe and posting a detailed post, but I had to get in a few pictures of the bread.
...like this. Sorry the bread photos are blurry. I was literally giddy and shaking at the prospect of biting into it, so you know.
Potato leek soup is as thick and creamy as any dairy-based chowder. I did cheat with chicken broth (darn, just realized the meal's not really vegan), but it's delicious with vegetable stock too.The salad is steamed brussel sprouts and pearl barley, both chilled and tossed with an orange olive oil and champagne vinegar vinaigrette. Brussel sprouts have a bad reputation, but if you score the bottom and steam for exactly four minutes before chilling in an ice bath, they're slightly crunchy and sweet like cabbage.
We also had some olive tapenade and sliced heirloom tomatoes so I could show off...drumroll...homemade rustic wheat bread! I'm going to be experimenting more with the recipe and posting a detailed post, but I had to get in a few pictures of the bread....like this. Sorry the bread photos are blurry. I was literally giddy and shaking at the prospect of biting into it, so you know.
posted by Pei at
9:23 AM
12 Comments:
Wow, that bread looks awesome. How did you get that crust at home?
By
Anonymous, At
11/10/2006 12:12:00 PM
you made your own bread! that's really cool...
By
Anonymous, At
11/10/2006 01:06:00 PM
I'm still working on perfecting the recipe in my own kitchen (everyone's mileage will vary), but the recipe is from the New York Times food section this week. It's really easy!
By
Pei, At
11/10/2006 05:32:00 PM
And I'll post more detailed photos and suggestions when I've done it a few more times.
By
Pei, At
11/10/2006 05:32:00 PM
I've decided I can understand how you feel about bread by relating it to how I feel about fatty dairy (cheese, cream, butter, and especially dairy-based dips and spreads). The loaf really looks professionally done. I say you sell them to your neighbors.
By
Claire, At
11/10/2006 09:56:00 PM
i thought vegans couldn't eat bread because of the dairy and fat products that have to go into it. what did you use for substitutes?
john ok
By
Anonymous, At
11/11/2006 01:08:00 PM
John OK,
Bread can easily be vegan.
Check out that NYT recipe (Bittman's no knead bread). Only ingredients are water, salt, yeast and flour (doesn't even have to be bread flour). It's a long wait (you mix everything then leave it alone for 14-18 hours) but the results are stunning.
By
Anonymous, At
11/11/2006 05:13:00 PM
Thanks for saving me the typing, anonymous! You'd be hard pressed to find a vegan who was adamant about not eating yeast, but that's the only ingredient in rustic bread that is arguably a living creature. There are probably dead insects ground up in the flour that are more animal-ish than yeast.
By
Pei, At
11/11/2006 05:29:00 PM
I love bread AND dairy. Sometimes, like today, I have to restrain from eating too much dairy. And bread goes so well with as an accompaniment. Nice loaf.
By
jo, At
11/12/2006 12:07:00 AM
...needs a steak.
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