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EAT
THIS
HUFFINGTON
09.15.13
HUFFINGTON POST: What do you
wish people who invited you over to
dinner knew?
EMMA GONZALEZ: Food is such
a personal thing; don’t assume
that because I’m vegan, I’m judging you! I eat more than salad.
Also, a lot of the things you eat as
a non-vegan, are actually vegan!
Making plant-based food doesn’t
have to be complicated or flavorless. Also, if you’ve made an effort to cook animal-free food, I’ll
be so delighted, I’ll love whatever
it is (as long as it’s not naked lettuce and three cherry tomatoes.
Nobody likes that.)
HP: What’s the one ingredient you
can’t live without?
EG: Equipment-wise, a food processor is my magical key to deliciousness. You can completely transform
ingredients by pureeing them. Also,
check out nutritional yeast. In addition to providing B vitamins, it
lends a savory richness. Thicken
sauces, sprinkle on popcorn, or mix
it with ground walnuts, salt, and
onion powder for an awesome topping to use like parmesan.
HP: When you build a vegan
menu, what are some things you
take into consideration?
EG: Balance is the goal. So, a mix
of textures, flavors, temperatures
and nutrients is important. A
sprinkle of nuts or fresh herbs can
turn a good dish into a great one.
If something is too spicy, temper
it with a little sweetness. Not that
every meal needs to be superhealthy, but I do try to keep health
in mind. Will people feel good
when they’ve left the table? Will
they have eaten protein, iron, vitamin C, etc.? Will they feel heavy
and lethargic, or satiated and energetic? Maybe that sounds annoying, but I want guests to be up
to a game of charades after dinner,
so I need them in top form.
Smoky
cauliflower
casserole
with a rich
cashew
sauce.