The brioche buns are just coming out of the oven. Everything smells like yeasty wonderfulness, and it’s entirely motivating for some reason.
These I’ll enjoy and share alongside vegan veggie burgers (with seitan), grilled avocado (try it!) and a smattering of other foodstuffs that will (hopefully) involve Kettle Salt and Pepper crisps (best crisps ever)…and perhaps some mint Oreos (they’re vegan!).
But enough with the parenthetical commentary.
When I’m not grilling with colleagues, I’ll be enjoying some proper springtime comfort food. Not quite pea soup and broiler-finished mac and cheese, but a light lemony mash and a mac and cheese replete with vegetables.
The mac and cheese isn’t my usual vegan mac and cheese. It’s got about three-quarters of a pound of vegan Emmanteler that I made from Artisan Vegan Cheese. That made it even more awesome, although I still don’t know what to do with the other quarter pound. French onion soup, maybe?
We’ve made pub cheddar, regular cheddar, air-dried cheddar, boursin, Brie, and air-dried Camembert for a marvelous moroccan vegan brie en croute. The rest of the Emmanteler’s in the fridge, but we’re almost out of yoghurt and homemade rejuvelac, so maybe it will be a while before I break out the fermenting cashews again. It’s a lot of coordination.
But homemade burger buns? Naw.
- First lunch: Lemony pea mash, to be served with pita (which keeps well, but toast—which doesn’t—would be better) from Epicurious
- Second lunch: Another vegan mac and cheese
To find out just exactly what vegans eat, click there for a link to the category.