A VEGAN FOODIE’S WISHLIST
Guess what I had over the weekend?? A vegan Mango Lassi! After wanting one for many years, I finally had the opportunity to try the south Asian delicacy at my favorite Indian restaurant. A Lassi is a drink most popularly mixed with mango and yogurt, and is rarely offered with a vegan alternative in Cincinnati. But after asking a few questions, I was excited to find that they were happy to make the drink for me by using coconut milk instead.
It actually didn’t stop there, turns out Black-Owned vegan eatery Turtle Island makes vegan funnel cake, a dream of mine since I would smell it at amusement parks and events as a child. They serve their funnel cake as bite sized chunks piled into a paper bowl and dusted with confectioner’s sugar. For the first time I could enjoy the deep fried dessert, and I very much enjoyed it.
So that got me to thinking, what other foods that I haven’t had a vegan version of yet, that have me salivating at the potential opportunity to try it. I’ve listed the top 4 items on my vegan foodie wishlist.
CANNOLI
With their flaky fried exterior and cream stuffed center, Cannoli’s have been on my “hopefully one day I can try one” list for a long time. I have a favorite pizza company in Cincinnati that offers the Italian dessert, but it’s made with conventional omnivorous ingredients. Maybe one day I’ll find a company that look out for the plant-based people in their culinary community by offering vegan Cannoli.
SAAG PANEER
Off limits Indian dishes are apparently my kryptonite. Seems like the more I can’t have it, the more I want it. I imagine that this popular Indian dish, that features non-melting cheese cubes mixed with spinach, onions, and cream, is a well spiced dish that warms your mouth making you crave more. I wonder if I’m right…
JELL-O
I remember one time my mother came home with a plant based desert that resembled the popular Jello that I knew as a kid had gelatin in it. Somehow she’d found a plant-based brand that we could eat, and I was so excited. HOWEVER, that early attempt was never discovered again, and I’ve hoped that another option would pop up. Years later, I have yet to have that experience again.
SAVORY SOUFFLE
Souffle’s have intrigued me since my introduction to them through an episode of Arthur. Arthur’s dad was adamant about his children avoiding coming anywhere near a fabulous souffle that he’d made for a client of his catering business. How was it made to be so puffy and why was it easy to deflate? I’ve found recipes for leek and cheese souffle that have me salivating at the thought, so much so that I look forward to making it a reality.
The number of vegan alternatives to great dishes enjoyed around the world are increasing, but unfortunately there’s still more to be desired. This isn’t necessarily a huge problem, though. All it takes is a few adventurous vegan foodies such as myself to hunt down the right product or to whip it up in the kitchen themselves. Are there any dishes that you miss or that you are wanting to try that haven’t been attempted in a plant-based kitchen yet? Feel free to share!
ABOUT NAIMAH
Naimah is a 25+ year vegan model, designer, and artist after being converted to the lifestyle at only 2 years old by her parents. Growing up she was taught to prepare meals using whole foods and plant-based meat substitutes, and was educated on the variety of benefits and motivations behind having a vegan diet. Her ways of eating sparked conversations with her peers in adulthood, leading Naimah to become interested in exploring the boundlessness of vegan cuisine.
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