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#foodbeast Culture Fast Food Features Packaged Food Plant-Based

This ‘Vegan 7-Eleven’ Wants To Change Perception Of Indulgent Plant-Based Food

Photo: Peter Pham

From the 1990s even until now, the main perception of vegan food was akin to a diet of bark and leaves, with little to no crave worthy traits and void of flavor. Later in that decade the concept of plant-based food began to trickle into the mainstream, yet was still relegated to a misconception of having to eat dirt and tofu. If you wanted a burger, it was soy mayonnaise with soy cheese on a soy patty and all you really did was eat a block of tofu on a piece of bread.

Fast forward to now and there’s nut-based products, pea protein, isolate-based products, and mung bean that contribute to a flourishing movement of vegan cuisine. There are now developed flavors, textures, and consistencies that to vegans, are just as good as the “real thing,” yet better because it’s plant derived. But it doesn’t mean vegans can’t have some fun and dive into some junk food. Cue Bestie’s Vegan Paradise in East Hollywood, California — the vegan answer to 7-Eleven.

Photo: Peter Pham

Taking a unique approach of vegan convenience store, Bestie’s was co-owner Alison Shead’s foray into providing a plant-based alternative to mainstream junk food and the convenience of corner stores like 7-Eleven. Along with other co-owners Asia Phoenix and Matt Fontana, Bestie’s Vegan Paradise was a concept that was their niche to fill.

“I’ve always loved grocery shopping. And so for me, to have a place where you can go in and you don’t have to pick up the label to see if it’s something you could eat or to be able to go into a place and not have to walk by meat that’s packaged on the shelf is really awesome. I figured it’d be a perfect fit. It’s a dream come true,” shared Shead.

Yet beyond those initial reasons grew a need to address the whole convenience factor of shopping for vegan products as well.

“We just thought that was something that hadn’t been covered yet. You know there’s other vegan grocery stores around the country or around the world. We just thought something convenient would be beneficial. We’re also only carrying vegan brands so it’s a little bit different. But it’s evolving,” said Shead.  And such vegan brands like Karma Baker and Vegan Hooligans, along with local vegan businesses are stocked at Bestie’s, rounding out an impressive selection of vegan snacks, desserts, and pastries. So think plant-based alternatives to corner store favorites like jerky, Pop-Tarts, chips, and milk, and even unlikely vegan offerings like protein shake powder and smoked salmon.

Photo: Peter Pham

But what 7-Eleven comparison would be complete without hot dogs and mozzarella sticks? And wow does Bestie’s come through in the clutch with plant-based offerings of such beloved convenient bites. Their vegan chili was fantastic and an unabashed topping on their vegan hot dog courtesy of Beyond Meat. As for the mozz sticks? A brilliant cashew-based cheese filling along with a flavorful breading made for one of the best ones I’ve ever had — vegan or dairy-based. So picture the infamous hot dog bar we all are used to, just with plant-based perks.

Though the ubiquitous frigid altars at every 7-Eleven that are the Slushie machines weren’t around, Shead assured me that a vegan soft serve machine was on the way.

Photo: Peter Pham

Alright, so everything checked out on the 7-Eleven correlation, at least from the vegan offerings side of things. Yet the overall appeal with 7-Eleven is their near-universal presence in neighborhoods, something that Shead hopes Bestie’s will be able to address soon when asked about possible expansion plans in the future.

“We’d love to have Bestie’s all over the country. Part of our mission is to provide healthy options to the community. So why stop at the community right here [in Los Angeles], when there’s people everywhere that need healthy options?”

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Grocery Health Opinion Packaged Food Plant-Based

The Best Vegan Replicas Of Animal Products You Can Buy, According To A Meat Eater

I’m certainly not vegan by trade, and have consumed many steaks, nuggets, what have you in my lifetime. However, I’ve also tasted a ton of what’s out there in terms of plant-based alternatives that claim to be substitutes to animal products.

To be frank, some plant-based meats are just downright dreadful to taste, but there are a tastemaking geniuses out there putting together solid replicas to the OG food. In some cases, you could be bold enough to say that it tastes just like the original.

If you are looking to move away of meat, but still yearn for its familiar taste, texture, and aroma, these products are the best way to do it.

Best Burger Patty Replica – Impossible Burger 2.0

 

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The original Impossible Patty was already pretty close to beef, but their 2.0 version is the best replica of beef in the burger world. The 2.0 is even better in terms of beefy flavor, doesn’t have much of an aftertaste, and comes with an improved formula that delivers on micronutrients like iron. I seriously can’t wait for this to drop in grocery stores, because when it does, it’s going to change how we all buy “beef” as we know it.

Best Fried Chicken Replica – Gardein 7 Grain Crispy Tenders

When it comes to vegan fried chicken products, it’s hard to pick a favorite. A lot of different brands have solid flavors to back them up, and deliver on texture as well. What makes the Gardein tenders stand out, though, is the breading. It tastes like it has more seasoning and aroma behind it than KFC’s famous batter, giving it a strong edge over the rest of the market. The texture isn’t identical to that of chicken, sure, but when it comes to chicken tender replicas, nothing comes close, from a flavor perspective.

Best Egg Replica – Follow Your Heart

 

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There are really only two competitors in the vegan egg space: JUST Egg and Follow Your Heart. JUST is a great scrambled egg substitute, but it doesn’t have the product versatility that Follow Your Heart’s vegan egg powder does. It’s a little more complicated to set up, as it requires hydrating prior to using, however, the applications it excels in are numerous. I’ve used it to make everything from carbonara-style pasta sauces, to shortbread cookies.

Best Ricotta Cheese Replica – Kite Hill

 

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Kite Hill’s ricotta cheese impresses in that it mimics the function of ricotta to perfection, something that’s hard to pull off. Ricotta isn’t really a cheese that melts, but it is perfect as the base for lasagnas, cannelloni, stuffing for pancakes, etc. Kite Hill’s product can accomplish all of that easily, making it a great plant-based alternative for those not quite ready to give up some of their Italian favorites.

Best Fish Replica – Gardein

 

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Fish is one of the trickiest animals to replicate in plant-based form, mostly because of its aroma. While no current vegan product in stores can replicate it, Gardein comes closest in terms of texture, appearance, and taste. This will probably be the best alternative until Impossible Foods comes out with its plant-based fish, which it is rumored to have already cracked the code in terms of flavor.

Best Sliced/Shredded Cheese Replica – Follow Your Heart

 

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The biggest problem with vegan cheese is that most of it struggles or completely fails to melt, however, Follow Your Heart’s varieties come closest, as seen in the above video. Their American and Pepper Jack slices can retain a somewhat gooey texture and have solid flavor, and the Parmesan actually helps make dishes more creamy rather than just dissolving into a pasta or risotto.

Best Milk Replica – Oatly

 

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Shoutout to The Boba Guys for exposing how good oat milk can be. In terms of creaminess, no other plant milk can really stack up. It has a neutral flavor that makes it ideal for just about any application, savory or sweet. There’s a reason this brand is virtually always sold out in stores and impossible to track down. Silk has an alternative that just came out if you’re looking for oat milks and can’t get hold of this gold standard.

Best Sausage Replica – Morningstar Farms

 

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Morningstar Farms is a long-running brand in the world of plant-based products, and their breakfast sausage patties are a big reason for that. They deliver on salty and savory flavor while having a texture akin to that of cooked sausage meat. I’ve been consuming these since I was a kid, and love them just as much as regular breakfast sausage (which I’m a huge fan of). My personal favorite way to eat them? With soy sauce and rice.

Best Shrimp Replica – New Wave Foods

 

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Vegan shrimp is a new arena companies are starting to innovate in, and the closest reproduction so far comes from New Wave Foods. Their plant-based shrimp is made from algae, and while it still has some grittiness to address from a texture standpoint, its sweetness and flavor are almost exactly to that of shrimp. Their fried shrimp product is spot-on in all regards, and makes for a great substitute for those looking for a vegan shrimp solution.

Best Yogurt Replica – Kite Hill

 

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Kite Hill impresses in the cultured dairy category, and their almond milk yogurts are no exception. They are arguably just as creamy and tangy as a standard cup of yogurt, and can come in a variety of flavors as well. It’s also a double-health bonus since you also get the probiotics used to culture Kite Hill’s signature, and it’s already ubiquitous enough that you can find it many stores nationwide. Out of all of the plant-based substitutes out there, this is the one you’re most likely to find, and should definitely pick up.

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#foodbeast Cravings Features FOODBEAST Hit-Or-Miss Plant-Based Video

Foodbeast’s Meatiest Moments of 2018

This past year, Foodbeast saw a lot of meaty recipes, menu items, and downright drool-worthy videos. As we say hello to the new year, let’s take a stroll through a beefy memory lane, try our best to keep our tongues in our mouths, and have a Biggie Smalls-like hypnotizing moment with meat.

Without further ado, here are some of the meatiest Foodbeast moments of the year:

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3 ft. Hot Dog Hellthy Junkfood

This giant hot dog was a long time coming for Hellthy Junk Food fans, who have been requesting it for years. The “world’s largest hot dog” (unofficially) consisted of Beef Bologna from Zweigle’s in Rochester, NY, and was cooked on a giant grill. The way they put this together is actually pretty cool, reaching out to Zweigle’s after the factory posted a picture of their massive wieners in late July. After visiting the factory, Julia Goolia baked a huge bun herself. Peep the vid above.

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16-lb Crown Roast

 

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This 16-pound crown roast at Las Vegas’ MB Steak goes for $1,200 and should be shared with at least 10 of your closest friends. The giant steak is cooked slow for 20 hours and is carved right at your table for a little bit of beefy entertainment. It’s almost like that huge rack of ribs that Fred Flintstone used to dig into. So yes, it’s definitely like eating an enormous prehistoric piece of meat.

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Pastrami Rib Porn

 

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While some of the best pastrami comes from old school Jewish delis, and you can never go wrong paying a visit to Katz’s or Langer’s, sometimes you just have to give it a shot yourself. Our own Peter Pham put together a pastrami recipe at home, and that thing fell off the bone like Ja Rule fell off the face of Earth after 2004. This video in particular caused some controversy, as apparently the Foodbeast comment section had no idea that pastrami is typically a pinkish color. Cries of “white people undercooking steak” were rampant, but if you know, you know. That pastrami was perfect.
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Whole Alligator BBQ


Get PETA on the phone. Just kidding. This whole alligator did cause a bit of a stir though, as it created a shock value that people weren’t ready for. It’s not every day you see a sharp-toothed gator staring at you while on a grill. Black Sugar Rib Co. sets up camp at Smorgasburg L.A., and often offers this gator, for free with purchase of a bbq item. So if you’re down to face your fears, or if you’re Adam Sandler and want to get revenge for Chubbs’s hand in Happy Gilmore, here’s your chance.
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Watermelon Steak

 

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This juicy piece of meat porn doubles as a juicy piece of fruit porn. Ducks Eatery in New York makes a watermelon steak that legitimately looks like a smoked piece of meat. It might be time to start respecting the plant-based meat game, as New Yorkers definitely have, the way these watermelon steaks have been selling out daily.

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Pork Belly Pyramid

 

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The Foodbeast News Bites team made a trip to Suzhou, China this past fall season, exploring one of the lesser known (to foreigners, at least) cities in China. One of the gems they found was a jiggly pork belly pyramid from the Suzhou Marriott Hotel Taihu Lake. They’ve all had their fair share of pork belly, and all agreed that this was the best pork belly they’ve ever had, stating there was more love put into it than most restaurants in the U.S. do. Watching them dig into this pork belly will definitely make your jaw drop.

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Vegan Pork Belly

 

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What Taqueria la Venganza is doing in the vegan world is nothing short of amazing. Their meaty tacos are pretty impressive, but earlier this year, Chef Raul Medina gave a sneak peek at a vegan pork belly he’s working on, and it can honestly change the vegan meat game. Medina is trying to recreate meat textures, and let vegans enjoy the food they loved, without the long-term dangers that come from beef. For that we salute Chef Raul, and can’t wait to see what meaty creations he has in store for 2019.

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Flaming Beef Sushi

 

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We’re big fans of any food where the cooking process requires a torch. Ebisu Yokocho in Tokyo, Japan serves Flame Seared Beef Sushi, and it’s quite a site to behold. Sure a hot grill might yield similar results, but it’s not as fun as some dude scorching your food in front of you like Johnny Storm.

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Cultural Commons Pulled Pork

 

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We’re suckers for watching a juicy piece of meat get handled. Cultural Commons in Australia goes all in with its pulled pork, and @hulksmashfood captured the process beautifully. Don’t overthink this one, just enjoy the visuals.

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Bacon-Wrapped, Stuffed Hot Dog

 

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An original from @foodsteez, this isn’t just any ol’ bacon wrapped hot dog. The dog itself is cheese stuffed, then the bun and all is wrapped in layers of bacon, not just the wiener like the typical bacon-wrapped dog.
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Ember Cornbread Bowl

 

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We’re spoiled for this one, as Ember BBQ and its gargantuan cornbread bowl are a stones throw away from the Foodbeast office. The giant, hollowed out cornbread bowl is topped with mounds of Kansas City-style smoked brisket, ribs, pork cracklings, sausage, and mac n’ cheese. Definitely a meaty mountain you’ll want to climb.

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Belly of the Beast Burger


The Belly of the Beast Burger was a 15-pound, Hot Cheeto and pork belly-filled cheeseburger. Found at Truffles & Bacon in Las Vegas, this burger requires a full 15-man basketball squad to conquer, and even then, you’ll probably still have leftovers.

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Bacon-Wrapped Lasagna Juicy Lucy

 

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Tym Bussanich is no stranger to food porn lists, and this year is no different. The Frankenfood doctor took a quintessential Juicy Lucy to the next level, not just stuffing a beef patty with cheese, but also with lasagna ingredients. Yeah, hard to believe, but there’s literally a little lasagna slice inside that burger.

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Lord Stanley Tomahawk

Tomahawk steaks are having a moment, and while I personally believe them to be a little bit of a scam, there’s no denying a delicious piece of ribeye is hard to say ‘no’ to. The Lord Stanley tomahawk at Selanne Steak Tavern was as grand as the trophy it was named after. Each steak weighs in at 40 ounces and can easily take on the meatiest heavyweights out there.

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Deep-Fried Filet Mignon

 

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Fried foods are expected at county fairs, but not many have the audacity to fry a high end cut of steak like Filet Mignon. Chicken Charlie’s did just that at this year’s Orange County Fair, cutting medallions of the filet, battering them, and frying them on a stick. Of course, the were actually pretty damn delicious, too.

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1,000 BK Nuggets

 

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This is what happens when you try to order 100 nuggets from Burger King, and they accidentally send ten times that amount. We were trying to take advantage of their $10, 100 nugget deal, and at some point, lines got crossed, and 1,000 nuggets were sent to the office. We didn’t mind. It was a good mistake. And yes, we put them in a giant Big Mac box because we didn’t know where else to put them.

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#foodbeast Brand Cravings FOODBEAST Grocery Hacks Plant-Based Recipes SPONSORED

3 Vegan Taco Recipes That Actually Taste Like Meat

What’s your food New Year’s Resolution? For lots of us, it’s gonna be about eating healthier and potentially going plant-based. Giving up tacos while attempting this cleanse is no easy task, but this trio of vegan taco recipes should help you get going.

vegan taco recipes

These vegan taco recipes are recreations of some of the top taco meats out there, but made entirely out of plants. The three different flavors are as follows:

vegan taco recipes

Suadero Mentiroso, aka “The Lying Suadero,” made from mushrooms,

vegan taco recipes

Yaca Carnitas, a spin on carnitas that utilizes jackfruit,

vegan taco recipes

And Hola, Soy Al Pastor. You can probably tell what the “pastor” is made from based on the punny name.

All of these vegan taco recipes are crafted to taste pretty close to their original forms in terms of flavor and texture. You might even be convinced you broke your New Year’s Resolution a little early, who knows?

All of the recipes and ingredients for these vegano tacos can be found at Northgate Market. There’s a full holiday cookbook available that includes these recipes, but you can also find them all below.

Each of these recipes makes 10 tacos.

vegan taco recipes

Suadero Mentiroso

Ingredients
10 Northgate corn tortillas
12 oz oyster mushrooms
Juice from 2 limes
1/4 tsp black pepper
1 tbsp onion powder
1/2 tbsp garlic powder
1/2 tbsp salt
1/4 cup oil
2 onions, chopped
1 bunch cilantro

Step 1
Wash and dry the oyster mushrooms before pulling them apart. Place the pulled mushrooms into a bowl, and add lime juice, onion powder, garlic powder, and salt. Mix everything together to fully combine.

Step 2
Add oil in a skillet and set to a medium heat. Add your chopped onions, and saute until golden. Place in the marinated mushrooms, and cook for 10 minutes until the mushrooms go golden brown.

Step 3
Assemble the tacos by warming the tortillas and loading each up with the mushroom filling to your liking. Garnish with cilantro, onions, and your favorite salsa.

vegan taco recipes

Yaca Carnitas

Ingredients
10 Northgate tortillas
2 20 oz cans of jackfruit in water
1 tbsp cumin powder
1 tbsp paprika
1 tbsp salt
1 tbsp garlic powder
1/4 oil
1 bunch cilantro, finely chopped
2 onions, chopped

Step 1
Drain the canned jackfruit before shredding with your fingers or forks. Squeeze all the water out of the shredded jackfruit using a towel or cheesecloth.

Step 2
Heat oil in a skillet over medium-high heat. When hot, add the jackfruit, cumin, paprika, and garlic. Cook until the jackfruit is browned and slightly crispy around the edges.

Step 3
Warm the tortillas and add a large spoonful of cooked jackfruit to the center of each. Top with cilantro, onions, and your favorite salsa.

vegan taco recipes

Hola, Soy Al Pastor

Ingredients
10 guajillo chiles
4 7 oz cans chipotle chiles
1 tbsp garlic salt
1/4 tsp oregano
1/4 tsp black pepper
1/4 onion
1 8 oz bag soy meat
½ cup chopped pineapple chunks
1/4 cup oil
10 Northgate tortillas

Step 1
Bring a large pot of water to boil. Once boiling, add the soy meat and turn off the heat immediately. Let soak for 5-10 minutes before draining the water.

Step 2
Remove stems and seeds from the guajillo chiles by cutting in half. Place in a pot, and boil for 10 minutes. Once cooked, pour into a blender with the chipotle chiles, garlic salt, oregano, black pepper, and onions.

Step 3
Heat oil in a skillet on medium-high heat. Place in your soy meat and fry for 15 mins or until browned. Add the pineapple chunks, and cook for another 15 mins. Pour in the adobo sauce before cooking for a final 5 minutes.

Step 4
Assemble the tacos by warming the tortillas and adding a large spoonful of the cooked soy al pastor to the center of each. Serve with cilantro, onions, and your favorite salsa.


Created in partnership with Northgate Market

Categories
Fast Food Health Plant-Based

Del Taco’s Spread Of Beyond Meat Is Proving A Success

Earlier this year, Del Taco became the first major fast food chain to serve Beyond Meat on their menus with a test launch in Los Angeles. It seems like those tests have been going well, as the Beyond Meat menu is expanding to the rest of SoCal.

del tacoPhoto courtesy of Del Taco

In total, 16 locations in San Diego, plus another three in Orange, Riverside, and San Bernardino Counties, will now have the option to put the plant-based protein into their meal. You can swap out any meat for the vegan option in burritos, tacos, or bowls, or get one of the two Beyond Tacos crafted specifically for the protein. There’s a vegetarian Beyond Meat Taco with cheddar cheese and a vegan Beyond Avocado Taco as well.

This brings the total number of Del Taco locations selling Beyond Meat to 21, which is still a small number compared to the chain’s 570-plus total. Nonetheless, the fact that the test market effectively tripled after just three months is promising, and there’s always a chance that one day, that plant-based option will be available at all locations.

As fast food giants look at their own menus for potential plant-based additions, Del Taco’s partnership with Beyond Meat is definitely one to keep an eye on, especially given on the favorable feedback and success.

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#foodbeast Drinks FOODBEAST Grocery Hit-Or-Miss Plant-Based What's New

Coffee Protein Shakes – The Quick and Delicious Breakfast of the Future

As much as I love coffee there are times when home brew just isn’t good enough, but the trip to the café isn’t worth the time. There are other days when I wish coffee could constitute a meal (and at times it has to).  Well, now’s the time to rejoice coffee lovers, for Nescafé plans to deliver with something new! Starting January 2019 Nescafé is bringing Coffee Protein Smoothies and Whipped Shakeable Lattes to the market.

These protein smoothies are plant-based with 15 grams of protein per bottle, non-dairy, and no artificial sweeteners. It’s a combination of 100% Columbian Arabica coffee, oats, and almond butter and will be available in Banana or Mocha flavors. It’s delicious and filling, perfect for the coffee enthusiast on the go and easy on your wallet for $3.49. Plus, it is a vegan friendly option for our plant-based friends.

Lattes are not typically available outside of the café, but Nescafé has really shaken things up with this new invention — literally. All you have to do is give the bottle a good shake for a few seconds and you get the frothy and creamy experience of a latte on the go. These are available in delicious Coffee and Vanilla flavors. It’s also cheaper than your typical latte, priced at $2.49.

Be sure to keep an eye out at your local markets in the New Year, because Nescafé is looking to switch up your morning routine.

Categories
Grocery News Packaged Food Plant-Based

It’s Official: Impossible Burgers Will Debut In Grocery Stores Next Year

Ever since the plant-based, “bleeding” Impossible Burger debuted a few years ago, customers have been clamoring for the chance to play with it themselves, at home. We finally have a solid timetable on when that will be possible.

Photo: Isai Rocha // Foodbeast

Impossible Foods has confirmed that in 2019, they will be launching their plant-based meat in grocery stores.

The company isn’t providing any other details at this time, so we’re not sure how it will be sold.

Currently, vegan burger purveyor Beyond Beef sells their meat in two-patty packages for grocery, but it’s unknown if Impossible Foods will take a similar approach.

The burgers have exploded on the scene since their debut, with availability currently expanded to about 5,000 restaurants globally with over 13 million consumed to date. That puts the company’s product on reach with that of some major fast food chains.

With the release to grocery next year, Impossible Foods believes that it can eliminate the need for animals in food production by 2035. It’s a bold claim, but considering that estimates say meat production will be unsustainable by 2050, that’s good news for the future of food, and the planet.

An Impossible Foods representative has said that more news will be coming in the next few months, so a concrete final launch date could be announced within that time span.

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Plant-Based Restaurants Video

The Luxurious Seafood Tower Gets A Plant-Based Spin In Hollywood

Intricate seafood towers are the first portrait my mind paints when thinking of foods served in the lap of luxury. The grandiose culinary spectacle has long been the territory of high-end steakhouses and raw bars. Thus, as many living the high life have moved towards vegan lifestyles, this extravaganza has traveled with them.

At Crossroads Kitchen in West Hollywood, a limited edition plant-based Seafood Tower has been quietly gracing the menu. The brainchild of owner Tal Ronnen and executive chef Scot Jones, the two culinary geniuses have tinkered with plants and fungi to get them to taste just like seafood.

To be honest, you wouldn’t expect anything less from a restaurant as gifted in vegan transformations as Crossroads. Since its opening in 2013, Ronnen and Jones’s establishment has been the talk of the town because of how they make plants taste like seafood. They are famous for signature dishes like their hearts of palm “Crab Cakes” and “Artichoke Oysters.”

For the plant-based Seafood Tower, Jones and Ronnen have produced a plethora of vegetables that mimic seafood on taste and aroma. On the top “hot food” layer you’ll find calamari, Clams Casino, Oysters Rockefeller, and shrimp cocktail. Underneath that is a “cold dishes” platter of smoked salmon mousse on bread, ceviche, and tequila oyster shooters.

On some of these items, the secret to their flavor is what they’re cooked in. Chef Jones explained that kombu (a type of Japanese seaweed) is a key component, as it provides the briny, salty aroma you associate with the sea. Chef Ronnen added on that because a lot of sea creatures eat seaweed, the flavor association between the animal and what they eat is pretty strong.

As for the plants, each one contributes something different in terms of texture and flavor. For the “calamari,” cooked hearts of palm separates into rings that emulate a perfectly cooked squid’s supple bite. The slight crunchy resistance of lychee can easily be mistaken for raw fish in Crossroad’s take on ceviche. When it comes to the “oysters,” the shiitake mushroom makes for a great slippery substitute.

lobster mushroom

The shrimp cocktail uses one of the most exciting natural seafood replicas out there: the lobster mushroom. A hyper-seasonal fungi that grows in forests, it’s actually a parasitic relationship between a mushroom and a mold that results in this characteristic oceanic aroma and vibrant pink hue. Chef Jones brought a couple of whole ones out for us to experience, and the mimicry was truly mind-blowing.

Of course, the biggest challenge is getting everything to 100 percent resemble what seafood is. Since Crossroads relies on vegetables and fungi, the texture isn’t always quite there, but the flavor is spot on. For Foodbeast’s own Oscar Gonzalez, a pescatarian, he saw it as a great introduction to the world of vegetarian cuisine. “The flavors were there,” he explained, “and even though the texture was slightly off, I could live with that.”

 

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According to Chef Jones, this is Crossroads’ primary goal in creating these plant-based replicas. By showing omnivorous and carnivorous eaters that getting a similar  sensory experience to their meaty favorites is possible with plants, it makes them more willing to eat foods that are more sustainable for the planet.

The Seafood Tower will be on Crossroads’ menu as long as the lobster mushrooms are in season. This is typically through late October to early November, but could be longer based on availability. You can find it as a limited special during dinner services on Fridays and Saturdays through that time period.