Weekend vegan cooking experiments:
Beyond Burgers were a success! Very “beefy” in flavor and texture. Cooked up great in a skillet greased with avocado oil. I learned that burger buns often contain eggs, even non-brioche style varieties. I ended up using O’Doughs Multigrain Vegan Sandwich Thins, which worked just fine. Less successful was the Follow Your Heart American Cheese-like slices, which would not melt. We topped our burgers with little gem lettuce, avocado, tomato, red onion, and Veganaise. The menu also featured tater tots with Eli’s ketchup, a side salad, and pickles
This morning we made vegan breakfast burritos. Tofu scramble (extra firm tofu cooked and crumbled with sautéed onions, garlic, turmeric, and a little smoked sea salt), Sweet Earth Benevolent Bacon, tater tots, un-meltable FYH American cheese, avocado, tomato, and Pepper Plant California Style Hot Pepper Sauce wrapped in an Alvarado Bakery Sprouted Burrito Size Tortilla. Served with fresh fruit. A delicious start to the day!
We had an excellent meal out at Cybelle’s Front Porch in S.F., which features a vegan menu. Even though the location is north, I’ll report in the L.A. Vegan thread since it seems to be the central place for vegan dining.