This recipe is one of those vegan recipes you can put in front of any carnivore with no need to specify. Not because it tastes like meat, but because it is gosh darn delicious!
A vegetarian friend told us about Vegucated, a documentary that made him turn vegan. We put off watching the documentary, knowing that it would motivate us to make the switch, too. After we finally watched it, Jon and I looked at each other and said, “We have to, right?” I won’t go into detail, but I will tell you that if you are an animal lover, then even cheese is not really that cool. Animal cruelty aside, don’t even talk about global warming if you eat meat. The amount of energy it takes to make meat, from the water and petroleum based fertilizers to grow the animal feed through processing the final “product” is astounding. Why can’t we just live in ignorant bliss?
So now we are vegans! (That was a sarcastic exclamation point.) Well we are vegan-ish; we are not perfect. It’s been difficult to retrain our brains but we are surviving and Jon is really a vegan whiz chef. The idea to make these Baja Style Oyster Mushroom Tacos just popped into his head. As a tough fish taco critic, I think these are a lot better than fish tacos. And that isn’t the vegan talking.
Baja Style Oyster Mushroom Tacos
• Make a beer batter with some flour and beer, salt and pepper. The batter should be the consistency of thick pancake batter and not too watery. Coat oyster mushrooms in the batter and deep fry in vegetable oil. Season with salt and pepper.
• Top with chipotle mayo, which can be easily made by mixing some mayonaise or veganaise with canned chipotle peppers or chipotle sauce in adobo.
• Top with corn salsa, made with chopped red onions, red peppers, corn, tomato, cilantro and lime.
• Top with fresh shredded red cabbage.
• Serve on your choice of corn or flour tortilla.
If you’ve made it this far into the summer without downing a single taco, I don’t know whether to congratulate you on managing to avoid an increasingly ubiquitous food or console you for missing out on one of Greenpoint’s most versatile foods. The taco has been called (was it Proust?) the ideal food of summer – cheap, good eating in the hot sun, healthier than most things that pair so well with alcohol, and easily scaleable – one is a snack, three is a meal, and five probably means a nap is in your near future. Greenpoint, luckily, has a wide array of noble taquerias to compliment its scenic waterfront and vast oil reserves, and on one glorious afternoon, your writers sampled from each in turn. Continue reading →
I go insane over broccoli. If I had to chose one only food to eat everyday, you guessed it: broccoli! Boil it, bake it, roast it, grill it, steam it, fry it, pie it – any which way, it is the best vegetable. And as a cruciferous vegetable, it’s also anti-carcinogenic. Not a bad thing considering I live directly over the plume!
While having a romantic dinner with my wife (wondering what that means? read here.) at No. 7, the restaurant in Fort Greene from the same owners as No. 7 Sub on Manhattan Ave, we ordered an exclusively vegetarian meal. This is very unlike us. When Julie returned from the dark side of being a vegetarian, we celebrated with a Sausage Party, and it’s been dirty jokes and meaty dinners ever since. But sometimes the vegetarian options will surprise you, and they are often overlooked because you think, I’m out, I might as well eat meat! If you want a lighter meal, go veggie; you will certainly leave feeling less stuffed.
The Double Decker Broccoli Taco we ate was amazing, so I had to try it at home. It is basically the healthy vegetarian version of a Gordita Crunch from Taco Bell. (Don’t act like you don’t dream about it!) But with the braco, a hard taco is stuffed with feta cheese and broccoli, around which a black bean smeared soft taco is wrapped, then the whole thing is topped with pine nuts and hot sauce! Not only are the flavors happily married but the texture of the soft taco spooning the hard taco is quite a fiesta in your mouth.
One of Greenpoint’s best and proudly gayest bars is closing it’s doors. Over the past few weeks, everyone has been asking: “Is it true that VPC is closing?” The answer is sadly, yes. Why? Heather, owner, cannot comment. More dialogue from patrons: “What happened?” “That’s BS!” “I love that place!” “This sucks!” “Is it because it’s a gay bar?” “Noise complaints? “It isn’t loud!” “I don’t get it.” “Awful!” “Where am I going to watch drag race?” On and on…
The reality is: VPC’s party is over. Not only was it a great bar, with great cocktails and an awesome staff and crowd, but they supported the community, especially the art and food community…
The memories: VPC was the unofficial headquarters for Bring to Light. Antojitos Mexicanos Saturdays was the best Mexican food in town. There Cara Canella’s led her first Speak Easy Series. Morta Di Fame served rice balls to Greenpoint during it’s first Sicilian Sunday Supper Club. I wrote my check to Justine for Greenpointers.com over Mama’s “slammin” Mac n’ Cheese. I bought my best sweater at a VPC Vintage Pop-Up. Ugly Art Room’s Balls Out Fundraiser & Food Competition raffled off a cat castration from Greenpoint Vet to a girl with a puppy! Greenpointers was looking forward to making many more messes in Terrarium Class. And Veronica People’s Club was the only way I could get my lezzie friend Maria to visit me in Brooklyn for the Kielbasa party. She lives in Manhattan on the same block as Heather’s, VPC’s sister bar, and drove the waiters insane because she wanted a cocktail off the Heather’s menu. I will greatly miss their strongest espresso, which won a prize in the Greenpointers Espresso Tour.
I am sure everyone has their own great memories at Veronica People’s Club. We need places like this. Places that open their doors and let the little people do their thing, to support the art and food community and have a blast doing it.
Please drop by on Saturday at 2pm for a final farewell Veronica People’s Club!
$4 well drinks, draft, and wine
Plus, Antojitos Mexicanos at 3pm & Self-Portrait Project 2pm-8pm