I recently had my world completely interrupted by a book. (And if you want to know he name of the book, I’ll tell you later.) One particular dinner scene in that book haunted me as I planned this week’s video. It was August, in Rome. A large, drunken group of literati leave a poetry reading and decide to meet for dinner at a restaurant across town. They pile into cars and arrive at the restaurant just before closing. The are served what food remains in the kitchen. They are treated to antipasti, bread, and wine. Their first course was then tortellini in cream sauce. Their second, a pot roast with peas and salad. They continued on with cheeses and grappa, and then the meal was finished with a flan for dessert. All the while, they are treated to a poetic tale about life’s “layers and secret passageways and interlocking chambers…”
Before going vegan I was obsessed with this super spicy Korean dish. It’s one of those dishes that is so spicy that you have to keep eating more and more in order to not let the heat catch up with you. And then there is this melted mozzarella cheese on top? And Italian seasoning? But it all makes sense because the unctuousness of the cheese helps to douse some of the fire. I’ve always loved the dish for how ballsy it is, but also for its balance and complexity. For this recipe, I’ve modified the buldak recipe from Koreatown: A Cookbook by Deuki Hong and Matt Robard; using Soy Curls as my protein. The spice in this version isn’t quite as hot as I remember, but it definitely isn’t for those snowflakes who sweat at the sight of paprika. This dish could easily be made using tofu, or even just a bunch of vegetables. As with most things in life, it’s all about the sauce.
This is a morning in the life. And a journey into what’s been on my mind lately as I near the end of my second year as a vegan. I have zero regrets. But I do like checking in with myself every once in a while to make sure I’m still heading in the direction that I set off in.
*This was not intended to speak the mind of every vegan, just this one.*
Also, we’ve been really inspired lately by shows like The Mind of a Chef and Ugly Delicious, and so we wanted to use that inspiration to make a video that showed y’all a bit behind the curtain. If you like this video, give it a thumbs up, and then check out @inseidermedia on Instagram, or InseiderMedia.com to see more work by the talented videographer behind this video.
It all started with a sauce, or should I say, the memory of a sauce… I recently had a craving for a Thai dish that I haven’t had since going vegan. I’m being generous when I say that I was craving the “dish”, because in actuality, the sauce is the only thing that has stuck in my mind. It’s bright and herbaceous and spicy and funky. With my flavor memory, and the help of Google, I’m pretty sure I’ve been able to approximate the sauce enough to satisfy my palate for whenever I get that craving again. As I vehicle for the sauce, I have also created an easy mushroom and tofu filling for making lettuce wraps. Sub out the mushrooms and tofu for other veggies or proteins of your choice, or serve over rice, if you’re wanting a dish that’s a bit more hearty.
Finding inspired vegan sushi can be a challenge, unless you are blessed to have an amazing vegan sushi restaurant in your town (shout out to SHIZEN!). I find that most of the time I’m limited to rolls containing various permutations of avocado and cucumber. I miss the days when I could get all sorts of crazy Americanized sushi rolls, covered in spicy mayo sauces and filled with a variety of textured ingredients. This recipe is a first of what I hope will be many veganized sushi rolls. The “crab” mixture I use here can be used in so many other rolls, and even makes a great topping on an English muffin.
Celine once sang about her heart going on…. And when you love someone, you want to make sure that their heart will go on…beating. So, what better way to celebrate someone you love then my making them a heart-healthy dessert that will not only satisfy their cardiovascular system, but their taste buds as well. This raw, vegan blueberry cheesecake recipe was given to me by a friend, and out of my love for you, I’m sharing it with you here today. Don’t be put off by the “crunchy” sounding title. This is a truly decadent dessert that will make you feel guilty and indulgent even though it’s pretty much just a smoothie in a pie pan.
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Welcome to Monson Made This
Vegan Food for Everyone!
Hi! I’m Michael, and I’m obsessed with cooking vegan food and developing vegan recipes. I love reinventing my childhood (and even my adulthood) favorite foods into vegan works of edible art. I’ve been vegan for just over two years now, so join me on this journey of discovery in the plant-based world of incredible food. Click the YouTube link above to watch all of my videos, and don’t forget to follow me on Instagram.
- Vegan “Oyster” Stuffing (Scalloped Mushrooms)
- Quick and Easy Wild Rice and Butternut Salad with Sweet and Savory Maple Dressing (GF)
- Vegan Pecan Crusted Sweet Potato Stuffing
- Vegan Funeral Potatoes (Cheesy Hash Brown Casserole) with Easy Vegan Cream of Chicken Soup Base
- Salted Pumpkin Spice Chocolate Chip Cookies (Vegan and Oil Free)
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