Sunday, September 23, 2012

News Scoop: May Wah in NYTimes

I thought it was pretty cool that NYTimes did a story on May Wah "Where ‘Chicken’ Actually Tastes Like Chickenand I thought I would sum up my thoughts, feelings, and experiences with their products.

For you those of you that don't know, May Wah makes soy and wheat based meat substitute products. They can be fried, grilled, baked, and even microwaved.

They are very popular among New York City vegan and vegetarian restaurants. The NYTimes article says, "The market also supplies many of the city’s vegetarian restaurants, though she [the owner] preferred not to say which." But when you vist NYC-based vegan restaurants, you can tell which ones use May Wah. Some of their famous dishes use the meat substitute-  Foodswings (famous for their drumsticks), Wild Ginger, Terri, Red Bamboo (famous for their chicken parm).

Friday, September 21, 2012

Recipe: Pasta with Garlic and Oil- Farm Fresh Style

Pasta with Garlic and Oil- Farm Fresh Style
Sometimes, you just want a light vegan Italian inspired meal and this is a quick and easy recipe to satisfy that need. What's great about it is you can prepare the garlic and oil sauce before work, which makes the dish tastier and quicker on prep time at night. You can also substitute any seasonal green for the broccoli and enjoy this all year round. Just so happens the farmers market had some nice broccoli and the last of the seasonal heirloom tomatoes. I would also suggest substituting sun-dried tomatoes during winter...
You can also use fresh herbs for this dish but I used dry in this instance. Next time I make it with fresh herbs, I will update the recipe.
Now let's get to it.

Serves 3-4
1/4c olive oil
1 head garlic finely chopped
1t red pepper flakes (to your taste)
1/2t parsley
1t basil
1/2t oregano
1/2t salt 
1/2t pepper
3/4lb pasta thick spaghetti+
1 vegetable bouillon cube
1 head broccoli cut into florets 
1/2 heirloom tomato chopped
package faux chicken optional (I used Gardein)+