Last week I read Friday Five: The Five Best Vegan Things I’ve Eaten Lately by Natalie at Bake and Destroy, and thought I’d take a page from her book and share mine this week.
1. Eggz Benedict at J. Selby’s: As a special for Mother’s Day brunch, my favorite local eatery offered their own version of Eggz Benedict. They toasted an English Muffin and topped it with Ham from The Herbivorous Butcher, spinach, eggy tofu, and Hollandaise sauce. While I would have preferred the sauce a little thicker, the flavors were all perfectly savory, and of course the splash of Sriracha punched it up a notch. The J. Selby’s brunch in general is always delicious, and my regular fave is J’s Mess.
2. Cauliflower Tacos from Reverie Mobile Kitchen: A couple weeks ago I hit up Reverie’s new food truck, and my second visit this week was equally tasty. While the Cubano (now Cuban Sliders) will always have my heart, the fried cauliflower in these tacos are heavenly. I recommend topping them with Cry Baby Craig’s hot sauce. The Chocolate Chip Cheesecake was a nice little sweet treat as well.
3. Ice Cream Sandwich from Crepe and Spoon: I was lucky enough to sample a practice round of ice cream sandwiches that include Vegan East’s yummy chocolate chip cookies that Crepe and Spoon offered as a special for Art-a-Whirl. The ice cream is vanilla mixed with blue spirulina – how fun is that color? You could easily make one at home by buying the cookies and ice cream separately.
4. Breakfast Bagel Sandwich: Kale made an amazing Everything Cheese that’s a special at The Herbivorous Butcher right now, and it’s basically everything bagel seasoning packed into creamy cheese. I figured it’d be perfect for a breakfast sandwich, so I also picked up HB’s Capicola Ham along with avocado and chipotle mayo. Naturally, I loaded it all up in an everything bagel. It’s a little bit spicy, a little bit salty, and a whole lot of savory. Next time, I think I’ll try toasting the bagel and cheese in my air fryer first.
5. Bulgogi Jackfruit with Kimchi and Rice: I’ve had a can of Trader Joe’s jackfruit hanging out in my kitchen for awhile and recently bought an Instant Pot Mini, so it seemed like the right time to use the jackfruit. I found Korean Bulgogi Sauce at Aldi, doused the jackfruit with it, and set the Instant Pot to slow cook. The results were awesome! The jackfruit softened up and took on the sweet flavor of the sauce. Add some of my mom’s kimchi on top of white rice, and this was a typical Korean comfort food meal.
So there’s a snapshot of my week! Did you have any particularly tasty vegan eats recently? I’d love to hear about it in the comments.