20 minutes ago
It’s been a week of eating vegan and if you could read my journal, you’d know how much I needed this bowl of ramen. No meat, no dairy and no fish had me feeling lethargic and lightheaded for a few days until my body adjusted to the lack of animal protein. I’ve not felt this way since I tried to forgo all things leavened for Passover 10 years ago.
But I’m committed to this challenge. Why you ask? Truthfully, it was my idea in conjunction with a work assignment. I’m developing and sharing several vegan recipes in videos soon and it felt hypocritical to not know what being a vegan felt like. To not know what it’s like to walk the aisles of the grocery store and be a little lost to what I can eat and what I can’t. And even more, what it’s like to eat out at a restaurant. To feel what it’s like to have to ask what menu items are vegan and feel the glare of my table mates and the server.
To my surprise, no one blinked an eye at my request. The nervousness I felt about upsetting those around me didn’t come. Now I do realize I live in Vermont where being a vegan is as commonplace as saying you drive a Subaru and have a rescue dog, BUT wanting to eat more plants and fewer animal products isn’t something to be ashamed about.
So tonight, I recreated ramen night by scrounging the fridge, my favorite activity.
The flavor base is made with ginger, lemongrass, garlic, fennel fronds, scallion whites, lime zest, toasted cumin and coriander seeds and leftover fried shallot oil. I simmer this paste in a large saucepan until fragrant then stirred in no-chicken broth and coconut milk.
Fresh @nonalimfoods ramen noodles cooked separately (my broth didn’t need additional starch), then top with roasted cauliflower, kale and shiitakes, which had been tossed with miso, soy, Shao xing rice wine and a pinch of sugar.
Serve topped with scallion greens, cilantro and lime juice. Alongside a glass of white. Tonight’s pick: a killer Macabeau, Rolle and Carignan Blanc blend from Domaine de Majas Blanc from the Cotes Catalanes thanks to @dedaluswine.
#veganrecipes #vegan #30daychallenge #recipedevelopment #ramen #eatingwelleats #vermont #louisdressner at South Burlington, Vermont