Editor’s Note: One half of the founders of OMFGstyle.com and several of our stylin’ contributors are vegan. Maybe veganism is the new black? Anyway, we’re not a “vegan blog” per se, but we’re just as in love with food as any “foodie” (Ugh. I hate that word. Almost as much as I hate “flexitarian.” Anyway.) and when we do write about food and entertaining, it’s going to be vegan-friendly (and hopefully even a little healthy). Because that’s how we roll (and maybe why we always look so slammin’).
While we vegans appreciate the thoughtful inclusion of raw carrot sticks in your cheese-and-cracker spread, we grow weary of this ubiquitous, boring snooze of a hummus dipper. Let me ask, do you like raw carrot sticks and hummus? Right. Then you understand the gravity of this situation. We’re here, we’re hungry, we don’t want any trouble, we just want some snacks. Let us show you the way.
Part 1: Breads and crackers
Before I was vegan I just assumed that bread was off limits. This is a sad and terrible misconception. I bake a lot now, so I know a lot about making bread from scratch. Nine times out of ten, you know what’s in bread? Water, flour, yeast, and salt. Maybe a pinch of sugar or a dusting of cornmeal. The only time to really steer clear of bread products when feeding your vegan friends is when it’s bright yellow (probably contains egg yolk), or shiny (could be an egg wash). Also, packaged sliced bread is gross and wrong, but if you must, the ingredients usually spell out any allergens (which milk and eggs can be) pretty explicitly.
So, slice up a baguette, brush it with olive oil, and toast those bitches until golden! If you’re a garlic lover, peel a clove of garlic and just rub a little bit onto the cooled toasted slices. And while you’re at it, why not finish just job with a sprinkle of some nice Maldon Flake Sea Salt and a quick twist of some fresh black pepper? C’mon people, we’re vegan, not taste-bud-less!
If a bauguette feels too heavy or carb-load-y, you can always opt for lighter snack items. Homemade pita chips are great (slice pita bread, brush with olive oil, toast in oven), but I also love these. They’re super-thick and sturdy with a satisfying cronche factor. Rosemary crostini crackers are an excellent choice as well. Check the ingredients, but these are simple, rustic crackers that are pretty much always vegan.
If you want to go a healthier, whole-grain route, you’ve got plenty of options. Many bakeries now carry amazing, fresh-baked multigrain loaves. They have a richer, nuttier flavor that goes great with some of the spreads that we will be discussing around these parts in later installments. If you’ve got a honey-abstainer on your hands, make sure to ask the baker if the loaves contain honey, as whole wheat breads sometimes do.
In the snack department, these sesame crackers are a nice hearty, sturdy base to pile high with spreads, bruschettas, taboulis, etc. Also, Newman’s Own Protein Prezels are insanely addicitive and will have your vegan friends giving you lap dances of gratitude.
So! I think Part One of your epic, vegan-friendly spread is shaping up to be pretty great. Please stayed tuned for our future installments such as “Pickles and Olives,” “Spreads and Pestos,” and “The Carrot-Stick-Free Veggie Plate.”
Additional reading about how vegans like deliciousness here.
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