My Vegan Heart

Vegans spend a lot of time thinking about food. Partly, it's because we're foodies, which contributed to the decision to become vegan in the first place. Or vegans become foodies after the fact, because in exploring new things to eat, we discover a whole new world of food that we never knew existed. Or we're forced to bake and cook more simply because the choices in the big, wide world are limited. (Incidentally, that's how I started with cupcakes. And then biscotti. Then ice cream. Mmmmm, ice cream.)

So the disappointment we feel upon going to a restaurant and checking their menu is invariably great. I'm an optimist, so I always go in hopeful. When I realize I can have the salad, with one or two things taken off, or the pasta, with the plain red sauce, I am always saddened.

And also pissed off. How hard is up to come up with one decent vegan meal in an entire menu? Or to have handy off-menu go-to recipe that you can make to accommodate vegan, gluten-free, or lactose intolerant vegetarian diets? Because while I go to non-veg establishments with friends, family and co-workers, the places I go to willingly--and bring others to--time and time again are the places that go the extra mile to make me feel welcome. I should say, to make me feel welcome as a vegan.

Once, I was taken to an expensive restaurant in Toronto. I asked my friend to call ahead and let them know I was vegan, and to check that they could accommodate me. He didn't of course; so I made (yes, I said made) him call on the way there. They said fine, no problem, they'd tell the chef but of course they could accommodate me. I was optimistic--this was one of the most expensive restaurants in the city. If you work in Toronto, make more than six figures, and want to shmooze a client, this is where you take them. I asumed that between the fridge and the pantry, and the skill of what must be an experienced and, you know, awesome chef, I would be served something fantastic. So, optimistic readers, guess what I got? The complicated, exotic, delightful dish worthy of a high-end restaurant who had a couple hours' notice? Nope. Pasta, with grilled veggies....Insert sad face here.

Even worse was when I went to a fish'n'chips place in a small town. I asked if the batter had egg in it. The waitress didn't even move. She looked at me, pen and pad in hand, and said, "I have no idea." Okay then--I'll fries and a salad please.

At the opposite end of the spectrum was my first visit to a vegan restaurant. I was almost dumbstruck by choice. I could eat anything on the menu. I didn't quite know what to do with myself! It was almost divine. *stares wistfully into space*

While I don't expect to be overhwlemed with choice at an omni restaurant, something above veggies on pasta would be appreciated. Yesterday, at a bakery/cafe (Bubby Rose's in Victoria, for the curious), I could actually eat the chili. She checked their handy book of menu items' ingredients, and when she couldn't find it she asked the cook. And then she checked on the bread for me too! Might I add, this was voluntary--all I said was, "is it vegan?" and she was off. And I even forgot to check on the bread--she remembered and checked completely and came out to tell me. As a consequence, I will go back there--again and again. (And again--that chili was goooooood.)

Now clearly, Bubby Rose's has made an effort to accommodate different diets in their menu. They not only had vegan brownies clearly labelled as such in their dessert case, but that've also labelled gluten-free and dairy-free items as well. And they've obviously emphasized with staff that customer service is a priority, even for those of us with sometimes-challenging diets.

But it's the effort--if waitstaff know off the top of their heads what on the menu is vegan, I'm sold. If there is more than one vegan option on the menu, I'm usually ecstatic. If staff go out of their way to check on things for me, I'm coming back. Because the key to my vegan heart is trying. Just make an honest effort, and I'll heart you forever.

VEGAN <3 4 EVAH.

Thankfull of phyllo

Thanksgiving isn't the same by yourself. You can make the same delicious, home-cooked comfort foods; you can get yourself second portions of everything and undo the top button of your pants, and it's still not the same. Last time I was home for a holiday, I helped my mom and brother cook the turkey (yuck)--but it was still better than eating a vegan meal by myself. But as someone living 3 big provinces away from my friends and family, I was resigned to a solo celebration this year. So when a co-worker invited me to her Thanksgiving dinner... well, I was thankful.

But I didn't know quit what to bring. I wanted something delicious, omni-friendly--that my hostess and the other guests wouldn't to smile politely while I made them eat--and suitable for smothering with gravy. Inspired by a stuffed phyllo recipe from a Vegetarian Times recipe, I made up my own.

Thankfully (!), it went over well. They were definitely smiling when they ate it, and not just to be polite. In fact, leftovers may have been happily scooped up (pun intended) by the other guests.

Holiday stuffed phyllo

1 teaspoon oil
1 onion, diced
4 cups sliced mushrooms (I used portobellos, because it was all that was left and not crazy expensive at the grocery store, but use whatever kind you like, or use a few different kinds)
1/2 cup dried cranberries
1 cup cooked wild rice
1/2 teaspoon sage
1/2 teaspoon summer savory
8 sheets phyllo
oil for brushing (I used garlic oil, but I'm not sure you could taste the difference)

Caramelize onions with oil in a large pot. (Instructions here.) Add mushrooms and cook until most of the liquid has evaporated. Add the cranberries and stir, so they steam and plump up while the rest of the liquid evaporates. When all the liquid has evaporated, stir in the wild rice, sage and summer savory. Taste at this point to make sure there's enough herbs for you. Add more to taste if necessary.
Preheat oven to 350 degrees. Brush oil over the bottom of whatever you're going to use for the phyllo--I used a casserole dish, but you could also use a cookie sheet too, and just fold the ends and sides over the top.
When everything is in place, unwrap the phyllo. Lay one sheet in the casserole dish and brush with oil. Repeat with 5 more sheets. Fill with the mushroom mixture. Top the mixture with another sheet of phyllo, probably folded in half to fit the dish, and if so, brush in between the layers with oil. Repeat with last sheet of phyllo. Gently fold the edges of the first six sheets of phyllo over the top, and brush with oil.
Bake for 45 min or until the phyllo is browned. Serve with gravy--I made Mushroom Gravy from Isa Chandra Moskovitz's Vegan Brunch.

You could probably get away with more cranberries, if you wanted; or switch up the herbs for whatever you prefer. I also think there could be some protein--if I hadn't been serving to omnis I would have added steamed, cubed tempeh when I added the cranberries. Mmmm.