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Tenderly

Vegetarian

In Tenderly. More on Medium.

And that’s a good thing!

A plate of tofu scramble that’s been dished out of a bigger platter.
A plate of tofu scramble that’s been dished out of a bigger platter.
Photo: Shutterstock

According to a recent article from the Washington Post, the sales of tofu have skyrocketed during the pandemic. For those of us who rely on a regular tofu supply, this will not come as a shock as there have been frequent “tofu shortages” in grocery stores since March of this year.

“We’ve struggled for years to figure out how to get more tofu into people’s mouths in the U.S.,” Jay Toscano, executive vice president of sales for the nation’s top tofu brand, told the Washington Post. “In the past, if we’d had 2 percent growth in sales from one year…


This recipe is the key to ultra-crispy, flavorful cauliflower wings

I’ve sung the praises of the vegan blog and Instagram page Dragged Through the Garden before, but I’m here to do it again, because the new recipe for cauliflower wings on the blog is truly amazing.

I loved this recipe, and it is the closest I’ve gotten to making restaurant-style cauliflower wings at home. I think the key to why these are so delicious is that they’re double coated (aka extra crispy!!!), well seasoned, and at the end, you coat them in your favorite sauce for maximum flavor and yumminess.

When I made these recently, I used a HUGE head…


For me, cooking is most often improvisation — ‘fancy cheap ramen’ is a great place to start

vegetable ramen noodle bowl with chickpeas, blackened mushrooms, and noodles peeking out from the broth
vegetable ramen noodle bowl with chickpeas, blackened mushrooms, and noodles peeking out from the broth
Photos: Summer Anne Burton

I have a small shame: even though I write, read, and edit vegan recipes (among other things!) professionally, I am extremely terrible at following them. Other than occasional recipe testing for this magazine you are reading right now, it’s hard for me to remember the last time I chose to cook directly from a recipe without making alterations (excluding baking, for which recipe following is a must unless you’re an expert).

I sometimes start with a recipe, but always find myself adding here and deleting there, mushrooms are just as good here as tofu, right? More often, I cook starting…


A visual guide to our uniquely weird psychological terrain

Closeup of two hands making a heart shape over a violet plant.
Closeup of two hands making a heart shape over a violet plant.
Photo: Alena Koval via Pexels

Because our love for nutritional yeast, obsession with cashew cheese, and time wasted fighting with bacon enthusiasts on social media are not the only things that set us apart from society, here are twelve emotional states that are distinct to vegans.

1. When you don’t mean to be, but are probably coming across as just a little creepy in the vegan protein and cheese section at the grocery store


Vintage Veg

Ginny Callan’s 1987 cookbook takes a seasonal, local approach to meatless cuisine that’s still refreshing over 30 years later

A hand holds up a paperback copy of “Horn of the Moon.”
A hand holds up a paperback copy of “Horn of the Moon.”
Photo: Alicia Kennedy

Ginny Callan ran the Horn of the Moon café in Montpelier, Vermont, from 1977 to 1990 — quite a run for a vegetarian space outside a big city, and she has two cookbooks to show for it: Horn of the Moon Cookbook: Recipes from Vermont’s Renowned Vegetarian Restaurant and Beyond the Moon. That first one came out in 1987, a decade into the restaurant’s run, and documents a specific seasonal and local approach to meatless cuisine.

“The café has struggled financially over the years,” she writes in the introduction. “It has had to compete with other restaurants that use cheap…


One can of Cento chickpeas and two types of store-bought vegan tuna substitutes, one in a pouch, one in a short can.
One can of Cento chickpeas and two types of store-bought vegan tuna substitutes, one in a pouch, one in a short can.
Photos: Arabella Breck

An investigation into what makes the best fish-free fish, plus a recipe for vegan ‘tuna’ salad

Like so many of us, in the summer I often turn to sandwiches and salads that don’t require me turning on any kitchen appliance that releases heat, but will still be satisfying and delicious. And one of my favorite options is vegan “tuna” salad, which conveniently can be eaten on its own or as a sandwich.

Because of my love for this salad/sandwich, I wanted to try out all the options I could get my hands on to see what is really the best for those of us who do not want to support fish farming and the cruel treatment…


A reflection on dietary-related karma

3 stone statues of Buddha-like children. One covers their eyes; one, their ears; and one, their mouth.
3 stone statues of Buddha-like children. One covers their eyes; one, their ears; and one, their mouth.
Photo: Bruno Aguirre via Unsplash

In Buddhist philosophy, we accumulate negative karma from harming sentient beings. Taking the life of another results in the heaviest of karmic burdens and should be avoided at all costs.

To a Buddhist, it’s not okay to slaughter or sacrifice animals, not okay to intentionally swat a mosquito, and not okay to disturb the path of thousands of ants parading through your kitchen cupboard — if it’s going to end lives along the way. …


For the millennial looking to save for that mortgage, simply swap out the avocado for some ‘al pastor’ style carrot

Behold the perfect toast. Photos: Kevin Vaughn

Blame it on the boomers for giving toast a bad wrap. The simple breakfast staple has become unfairly linked to frivolousness; an automatic sign of millennial decadence and people who stand on their chairs to take eagle eye photos of pancakes and lattes. Yet despite toasts ubiquitousness in young coffee shops and fast casual breakfast joints, fancy toast often translates to just a handful of things: avocado toast, obviously and without fail, sometimes with a pierced poached egg or a Sqirl-style knockoff with bright colored, chunky jam painted on dusty sourdough bread in thick brushstrokes.

And it’s just not right.


Fennel is so underrated, and its put to wonderful use in these delicious plant-based tacos

Roasted fennel topped with a heavy hand of crispy kale. Photos: Kevin Vaughn.

The unsung hero of vegetarian and vegan cuisine is undoubtedly fennel. It took me a while to get down with this perennial herb in my own cooking — my introductions were rough slices of raw fennel tossed indiscriminately into salads. No matter how much I squeezed other vegetables and streaks of dressing onto my fork, each bite brought unwelcome pops of black licorice and anise. It’s no wonder that Italians munch on fennel or anise-flavored liqueurs following a meal to cleanse the palate and help digestion!

Since, I’ve learned that fennel is the perfect medium for the style of cooking…


Vintage Veg

The 1981 book argues for a fanatical, essentialist, white veganism that the movement has thankfully started to move past

Photo: Alicia Kennedy

“Do you perceive the veal floating invisibly inside every glass of milk?” asks Mark Mathew Braunstein in the preface to the revised 1993 edition of his 1981 book Radical Vegetarianism:

A dairy cow is not killed immediately, but condemning her to cruel conditions might be worse than saving her skin. Meanwhile her calf, briefly confined, is killed. The dairy barn adjoins the veal crate. Dairy Queen is merged in discorporate partnership with Burger King. Every cup of milk is appetizer to a meal of veal. If your lips are white with milk, your hands are red with blood.

Braunstein goes…

Tenderly

good living for every being

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