Seven days into vegan month there are a few more things I know for sure.
A vegan diet can easily become a carb-fest.
Soy yogurt feels dusty going down.
And I’m going to Momofuku when this little experiment is over.
Momofuku is a New York restaurant group run by this bad ass, foul-mouthed, chef named David Chang.
The Momofuku cookbook is the “IT” read for food geeks and my turn to borrow it finally came up at the library last week. Since then I have been eating legumes and soy while looking at pictures like this
Reading about the happy, farm-raised pork, and ramen noodles served at Momfuku reminds me why I decided to take on the vegan challenge in the first place. This is about becoming a more mindful meat eater.
We don’t need steaks to be so cheap that we have them multiple times a month. Steak is supposed to be a special occasion thing. Let’s start eating more expensive meat like the stuff they serve at Momofuku. Let’s start eating hams with a history.
Momofuku is the best cookbook I have ever read. Full of narrative, it’s an underdog story that champions sustainability and there are a surprising number of recipes I could actually make.
From foie gras to fried chicken, this cookbook is not vegan, but the respect for food and the animals slaughtered to make it, is real. David Chang and the Momofuku gang are like vegans that eat meat and one day I want to be just like them.