Tofu Skin Rolls in a Salad

How do they get it so beef-like?

Well, hello blogosphere.

This is my first post, so if you have not read my About page, please do.

One of the best mock meats I have ever tried

I am on a journey.

As part of my quest to make vegetarian food as delicious as possible to the omnivores, I had recently become very interested in making mock “meats.” Like any good whole-food advocate, I find the test tube fake burgers and spun-soy sausages more than a little suspect. Then looking at our many plant based proteins, beans, nuts, seeds and even high protein grains are really quite high-pro enough for a healthy life.

But still, folks like the textures and flavors of meat subs, and I wondered how well I could make a few clean ingredients into something resembling meat. It has been interesting.

I am working on various concoctions made from vital wheat gluten, bean flours, tofu and tempeh. And on the way to the ultmate faux, I made a stop at Evergreen Restaurant, on Eat Street in Minneapolis.

Evergreen is a mecca for vegans, and because it is new the Minneapolis College of Art and Design (MCAD) in the bo-ho neighborhood of Whittier, it has found a niche catering to local veg-heads. The great thing about it, is that it is a conventional Chinese restaurant first, and a vegetarian place, second. the menu is just like any Chinese menu, with the usual authentic Chinese dishes mixed in with the Americanized ones. Where is differs is that most dishes can be ordered with a mock meat-and they make a chicken, a beef, and seafood versions.

Instead of the same tired mock duck from a can, Evergreen excels in making convincing, chewy textured mocks that you just can’t get anywhere else.

I’m working now on trying to come up with some faux that rival theirs. Wish me luck!