» VeganMoFo: That’s a big jar of Vegenaise. Don’t Eat Off The Sidewalk!

VeganMoFo: That’s a big jar of Vegenaise.

I know this picture sucks, i’m sorry.  It was already dark out and I was using my desk lamp.  It’s eggplant parmesan with a delicious homemade sauce.  Eggplant, zucchini, onions, a fuckton of herbs, garlic, and tomato sauce.  Pulsed in the food processor a few times to get the right level of chunk.

Anyway, about the title.  Yesterday Isa wrote about how things like Tofutti sour cream and Gimmie Lean shouldn’t be a part of  a recipe.  And while I agree to a certain extent (I hate it when recipes call for vegan cheese), sometimes you buy something, like Vegenaise and if you’re like me you can only get the huge jar and you’re eating it alone so you need to think up more ways to use it than just on a sandwich.

So here’s a tip:  You can use it to make eggplant parmesan.  Just thin it out a little with your choice of non-dairy milk, dip your peeled eggplant slices, cover in breadcrumbs (I used panko), and bake on a lightly greased cookie sheet for awhile.  No, I don’t remember what temperature or for how long, but I flipped them after awhile.  I suppose you could fry them but that seems a little overkill in the fat department.  You really don’t need to, mine came out crispy and buttery and the eggplant was practically melting.  My last meal request is going to be eggplant parmesan.

But back to the ‘using premade stuff in recipes’ thing.  I hate it when you’re looking up oh say, cake recipes.  And you keep having to weed through recipes that involve a box of cake mix.  If you’re using a box of cake mix…it’s not a recipe.  It’s just spunking up a box of cake mix.  It’s an idea, maybe.  But not a recipe.  The eggplant in vegenaise, an idea.  Not a recipe.

Just sayin’.  I’m pretty tired, and probably not making a whole lot of sense.

Anyway, I will leave you with a picture of a woman who performs at the Opryland Hotel in Nashville, there are actually two of them that do this.  They have leg and hand stilts and are covered with 80 pounds worth of vines, leaves and grapes and they just kind of walk around and do cool moves and randomly hide against walls and scare the shit out of people when they start moving again.  I’ve seen them four or five times and it never gets old.

posted: 07 November 4
under: pictures, veganmofo

13 Responses to “VeganMoFo: That’s a big jar of Vegenaise.”

  1. mommy says:

    That was one of the first things I asked Frank of what he had seen at the Hotel. It is so cool looking!

  2. Rachel says:

    That looks so amazing. I’ve been there several times, but I’ve never seen that lady. I do like to play hide-and-seek in the jungle inside, though.

  3. Isa says:

    That picture actually doesn’t suck, it made me automatically drooly. And stop making me sound snotty, I said I have the Vegenaise exception.

  4. Nix Smith says:

    That eggplant is very sexy!

    And that woman would have scared the hell out of me lol.

  5. Kelly says:

    they have vine ladies in disney too. disturbing, yet wonderful.

    ps- i’ve never had eggplant parm. yours looks delicious.

  6. Coppe says:

    The vine lady is awesome. Now this is what people should be doing with their time.

    The eggplant parmesan looks like a burger should look. Light is a bastard, anyway.

  7. Jimbo says:

    So when it comes to packaged foods, what is the big deal? I know somethings aren’t as healthy as others. If toffuti and vegenaise cause a dish to become an “idea”, then using premade tofu and soy milk take so many other “recipes” into idea status as well. Should there really be snobbery when it comes to good tasting vegan food? I may have taken this too personal, but as someone who is just getting into vegan cooking, it can get very disheartening to hear that your wonderful dinner, in which you wish to share with the whole world, is just an “idea”.

  8. Coppe says:

    Jimbo, I think there are basically two approaches to vegan cooking that are important.

    First, there’s a need for vegan cooking that it is easy, tasty and versatile. There is a second conflicting approach too, though. We also want to create a sense that vegan cuisine can compete with the gourmet food.

    That, in a nutshell, is the idea-recipe distinction. It just stems from a desire to meet both needs.

    The terminology may be unfortunate in that it could suggest to some that one approach is better than the other. It’s not, and I also think everyone would like more freely available vegan packaged foods out there. In the end, what you feel good eating and what you deem good food is up to you. Also, some packaged foods can really work in a gourmet recipe (like a pre-made curry paste or things that are just time savers, like tomato paste).

    Encouraging creativity and originality is still crucial, though. Vegan food should be accessible and freely available, but it should also be able to be sophisticated and complex. In order to pre-empt scepticism and criticism, it’s important to stretch both sides of the spectrum.

  9. Jimbo says:

    I appreciate the reply and I am glad there are those who are trying to find truly original vegan recipes. Thanks 🙂

  10. Katie says:

    Jimbo, to me it’s like this: If I see a recipe for vegan lasagna that’s just vegan cheese and burger crumbles instead of dairy cheese and hamburger…well, duh. I could’ve figured that out. I would never write out a recipe for that. I would just say “I made lasagna with soy cheese and crumbles.” Also because I hate writing out recipes. So I would actually prefer to give people ‘ideas’. Then you can take the idea and do what you want with it.

    Also, I wrote that when I was literally falling asleep. And i’m a total idiot. Don’t listen to me.

  11. joanna says:

    hey katie dear, do you have a list of all the veganmofo participants? i only know about you, isa, esme, joni, and kittee. i’m missing out, i just know it, and it’s killllling me!

  12. Coppe says:

    Thank you, Jimbo. 🙂

    Katie, I think you put it well.

  13. rani says:

    oh i’ve been craving eggplant parmesan for SO long. and can you believe i’ve never had veganaise?

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