When you have any dietary restrictions, either out of moral obligation or for the sake of your health, you’re bound to come up with fun ways to satisfy your wants while adhering to the rules. I’ve been a pescatarian* for some time now, so I’m accustomed to consuming a fair amount of odd meat replacements. Of course, there’s tofu, the vegetarian diet staple equally beloved or hated by all. (Once I discovered super-firm tofu, I’ve been firmly in the “love” camp.) It's easy to mold into whatever you need, from a filling smoothie thickener to the basis of an awesome chick’n sandwich. I’ve even used it to make fake beer-battered fish and, while I can’t say the result was a perfect replica, it definitely hit the spot. There’s also beans and lentils, which are great for burgers or meatballs; jackfruit, which makes some pretty good barbecue pulled pork for tacos; and nutritional yeast for a cheesy topping for popcorn. I’ve even had luck with finding good meat replacement options at the store, my favorite being Beyond Meat Italian sausages. It’s been a while since I’ve had real sausage, so I’ve had to ask my meat-eating friends and partner to make sure I wasn’t kidding myself with how weirdly accurate these were to the real deal. (Seriously, they even have a realistic casing: all hail science!) And like my experience with tofu fish (or its cute portmanteau, “tofish”), there’s options out there for things I still eat, like aquafaba** for egg whites, and the endless supply of milk replacement options like oat and almond milk. Aside from nutritional yeast, the jury is still out on cheese, unfortunately. As I love figuring out ways to reinvent foods I either have loved or still love, I keep an eye out for social media pages that inspire culinary creativity. Recently, I came across the new internet superstar (and absolute cinnamon bun) Tabitha Brown, a decades-long vegan who makes videos showing how to cook inventive and delicious meatless meals while giving you room to make them your own. One video I came across recently was a recipe for making tacos and, while the usual route people take to making meatless tacos includes the aforementioned tofu, beans, and jackfruit (all still great and creative options), she decided to use a protein I hadn’t used before: pecans. I was equally skeptical and excited to give it a try, so I planned to put the recipe to use for Cinco de Mayo, which my roommates and I would be spending safely together at home anyway. While I won’t go through Mrs. Brown’s recipe in detail here (you can find it on her Instagram page, among many other promising recipes), the recipe itself was so ingeniously creative that I couldn’t believe how easily the components came together. A handful of pecan halves turned into a scarily accurate imitation of ground beef. I added my own touches here and there, adjusting the amount of spice and substituting ingredients in my kitchen when I was out of the ones she prescribed. Mine didn’t come out perfectly: I kept it in the food processor for too long, so the texture was a little softer than I wanted (corrected somewhat when it was pan fried), but there was no denying how spot on the taste was. The experience of taking something like pecans to use in a way I hadn’t even thought to do before was both gratifying and inspiring, and I’m now thinking of all the different ways other things in my kitchen could be used differently. I foresee a lot of time rummaging through my cupboards and taste testing a lot of weird concoctions on the stove. In the meantime, I’m going to polish off the rest of those tacos.
You can find Tabitha Brown’s awesome pecan tacos on her instagram page. Definitions: * pescatarian: person who does not eat any animal-based proteins aside from fish and seafood. I personally am lacto-ovo, which means I also consume eggs and dairy, but this differs among pescatarians. ** aquafaba: an egg white replacement that comes from the leftover “water” from a can of chickpeas. Really useful for replacing egg whites in baking or frying, if not so much for making egg white scrambles. - Jasmine Green, Center for Creativity Assistant. Find Jasmine's work here or follow her on Instagram.
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