If you haven't noticed there's a vegan movement out there that's taking hold on the way we shop and eat. More and more people are going meatless, dairyless and eggless. Why is this phenomenon happening?Are people getting smarter?Or are companies jumping on the bandwagon.
Eating vegan has never been easier. Some of the most beloved fast food chains are going meatless, Burger King introduced its' Impossible Burger to rave reviews and it's still one of the best selling. KFC also has Beyond Fried Chicken which has all the herbs and spices of the original recipe. It's selling and becoming just as popular as a bucket of real chicken and the company's famed pot pie. The taste for all of these are the same as actual meat. The only complaint about Burger King's Impossible Whopper is that it's too big to eat and can be shared.It wasn't always this way . Years ago vegan burgers and hot dogs were vile tasting, vile colored soy chunks. The only way they were appetizing was if a lot of mustard and ketchup was poured on them. The taste was a strange taste reminiscent of the smell of rubber. The texture for the hot dogs was slimy. Even splitting them and frying in margarine or butter didn't help. There's still a lot of room for improvement but they have come a long way since thirty years ago.
Luckily the hamburgers fared much better. Boca was the gold standard of veggie burgers back in the day. They were OK, being filled with mostly peas and carrots. Morningstar Farms came along and they improved them along with satisfying vegetarians' needs for bacon and chicken nuggets. The burgers were now coming in flavors like pizza with basil and tomato added and the Tex-Mex burger, spiked with chiles and jalapenos. The company now has breakfast sandwiches, with vegan patties however with real eggs and cheese. Gardein's Burgers come the closest in taste and texture and the ones I recommend for both air frying and outdoor grilling. Now the company has come out with their own version of the Beyond and Impossible Burger with their Ultimate Burger, a doubly "meaty" patty that's just great on its' own. They also have their fried "fish" fillets which again, taste like the real thing and pasta bowls filled with faux chicken or Italian sausage. Vegans and vegetarians are also getting their day with vegan only bakeries and cafes. Vegan cakes are just coming into their own and they and vegan cupcakes are usually hits or misses. Some have a dense crumb and a heavy frosting. In a few years,they'll be bound to be improvements too.
The vegan movement is truly picking up steam. Don't be surprised if there is no more need for meat, dairy or eggs. Things are changing and changing fast.
Showing posts with label Italian sausage. Show all posts
Showing posts with label Italian sausage. Show all posts
Tuesday, July 28, 2020
Thursday, January 21, 2016
A Summery Treat In January
As we anticipate the Blizzard of 16 we long for those summery meals , full of of fresh veggies and fresh flavor. We can have that, not surprisingly with a California style pizza. Make it , have a cooling drink and think of sun soaked days on a hot beach .
David Tanis thought of this in his A City Kitchen column in yesterday's New York Times Food section. He gives us the recipe for a California pizza, one topped with fresh vegetables than sauce. The main star is the dough, Mr. Tanis gives instructions on how to make one that will result in a light delicate crust with crispy edges. According to him the best pizza dough is a relatively soft one.Resist the temptation to add extra flour or the result will be a heavy crust - not the end result you want.Don;t heavily flour where you'll be kneading it. Go for lightly dusting the area. It
is is a great exercise for novice home bakers. It is an exercise in using yeast as well as kneading, discovering exactly what the phrase smooth and elastic means. You can make double the amount . Pizza dough can be stored for three to four days in the freezer. it makes for excellent calzones and garlic knots, the last the perfect mate for a wintry minestrone soup.
As for the California topping(this type of pie is sometimes called pizza primavera or Spring pizza), Mr Tanis uses sliced bell or sweet peppers. He also throws in a jalapeno one for excitement and heat. All of these should be thinly sliced because they need to thoroughly cook up during their short time in the oven ( the pizza only takes a mere five to seven minutes to cook up )He also adds sliced red onions along with fennel rich Italian sausage,This should be crumbled all over the top so every
piece has an equal amount. For cheese lovers, don't worry. You can either opt for mozzarella or Fontina with another helping of extra mozzarella for the cheesy topping.It is a layered pie with the grated cheese going on first, then the peppers. The sausage is then sprinkled on , and the pizza is finished off with a mozzarella covering.Fresh marjoram is then dusted over this, although if you want a more traditional taste go with oregano.Vegetarians can sub in soy sausage and soy cheese as regular meat eaters can use chicken or turkey sausage instead.
Bake this California style pizza when the snow is piling up outside.It 's a sunny taste of the garden that will melt away those winter blues. Have a slice, along with a cooling drink, and pretend you're on your favorite beach.
David Tanis thought of this in his A City Kitchen column in yesterday's New York Times Food section. He gives us the recipe for a California pizza, one topped with fresh vegetables than sauce. The main star is the dough, Mr. Tanis gives instructions on how to make one that will result in a light delicate crust with crispy edges. According to him the best pizza dough is a relatively soft one.Resist the temptation to add extra flour or the result will be a heavy crust - not the end result you want.Don;t heavily flour where you'll be kneading it. Go for lightly dusting the area. It
is is a great exercise for novice home bakers. It is an exercise in using yeast as well as kneading, discovering exactly what the phrase smooth and elastic means. You can make double the amount . Pizza dough can be stored for three to four days in the freezer. it makes for excellent calzones and garlic knots, the last the perfect mate for a wintry minestrone soup.
As for the California topping(this type of pie is sometimes called pizza primavera or Spring pizza), Mr Tanis uses sliced bell or sweet peppers. He also throws in a jalapeno one for excitement and heat. All of these should be thinly sliced because they need to thoroughly cook up during their short time in the oven ( the pizza only takes a mere five to seven minutes to cook up )He also adds sliced red onions along with fennel rich Italian sausage,This should be crumbled all over the top so every
piece has an equal amount. For cheese lovers, don't worry. You can either opt for mozzarella or Fontina with another helping of extra mozzarella for the cheesy topping.It is a layered pie with the grated cheese going on first, then the peppers. The sausage is then sprinkled on , and the pizza is finished off with a mozzarella covering.Fresh marjoram is then dusted over this, although if you want a more traditional taste go with oregano.Vegetarians can sub in soy sausage and soy cheese as regular meat eaters can use chicken or turkey sausage instead.
Bake this California style pizza when the snow is piling up outside.It 's a sunny taste of the garden that will melt away those winter blues. Have a slice, along with a cooling drink, and pretend you're on your favorite beach.
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