If you haven’t heard of The Lusty Vegan by now, let me bring you up to speed: co-authored by Ayindé Howell and Zoë Eisenberg, this book is half-vegan cookbook, half-guide/memoir to relationships between vegans and omnis. I went to a dinner last year that was hosted by these two and not only was the food amazepants, the stories were hilar. I decided to catch up with Zoë and Ayindé to get some more dirt–and their vegan strawberry shortcake recipe!
Vegansaurus: Why did you guys write this book?
Zoë: We wrote the book because the topic—how eating impacts our relationships—is an incredibly popular topic within the vegan community. It’s something Ayindé and I were constantly running into head first, and something I frequently wrote about in my weekly dating column, The Lusty Vegan, on Ayindé’s website, www.ieatgrass.com.
Where do you get your recipes from?
Ayindé: I pull inspiration from everywhere and convert non-vegan recipes I find on the internet.
What’s the toughest thing about dating non-vegans?
Zoë: Having to abstain from judgment. It’s rough! I often remind myself it was my choice to date someone so different than me, which means I can’t really give them the stink eye when they do something that doesn’t thrill me, like eat animals. If you really can’t stomach that kind of acceptance, then you should stick to only dating vegans.
Where do you usually meet love interests–internet? farmers market? singles bar? Spill.
Ayindé: Instagram. Funny but my social network is pretty great for that. But I actually prefer real life: concerts, the gym, grocery stores.
Since writing the book and becoming all vegan-famous, have you had more opportunity to date vegans?
Ayindé: I have dated vegans. And none of them worked out. Turns out that’s not the end-all, be-all for me. It’s nice, but nothing but vegan heartbreak. Which feels the exact same as non-vegan heartbreak.
Fave vegan restaurant?
Zoë: G-Zen in Branford, Connecticut. It definitely rivals some of the more well-known spots in New York and LA, and I make sure to hit it up whenever I visit my family in the area.
Fave romantic movie?
Ayindé: Coming to America.
Fave love song?
Zoë: Ooh, that’s a tough one. I guess the one I sing most is Marvin Gaye’s “Let’s Get it On,” but mostly I sing it to my dinner while I’m cooking.
Fave animal?
Ayindé: Women.
Thanks, guys! Boy did I totally set Ayindé up for that last one. But can we rewind to that line: “It’s nice but nothing but vegan heartbreak. Which feels the exact same as non-vegan heartbreak.” TRUTH.
Now, as promised, The Lusty Vegan’s strawberry shortcake recipe! Which you’ll notice is a biscuit cake, which all LEGIT shortcakes should be! I stand firm on that.
Strawberry Shortcakes
Prep time: 10 minutes | Cook time: 15 minutes | Serves 1 to 2
These are quick, easy, and fattening—guaranteed to cheer anyone up from the lowest of lows. Light, fluffy biscuits, whipped cream, and fresh strawberries are a no-brainer. (From The Lusty Vegan, © 2014 by Ayindé Howell and Zoë Eisenberg. Photo by Geoff Souder. Used with permission from Vegan Heritage Press.)
1 cup all-purpose flour
½ tablespoon baking powder
½ teaspoon sea salt
2 tablespoons vegan butter, very cold
½ cup almond milk
1 cup vegan Soya Too whipped cream or coconut cream
2 cups sliced strawberries
1. In a medium bowl, combine the flour, baking powder, and salt. Mix well. Using a fork or pastry blender, cut in the cold butter. Slowly add the milk, gradually stirring until the dough pulls away from the side of the bowl.
2. Place the dough onto a floured surface and knead 15 to 20 times. Pat or roll the dough out to a 1-inch thickness. Cut biscuits with a large cookie cutter or the top of a juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place the biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes.
3. Split the baked and cooled biscuits in half. Place one half of a sliced biscuit on a plate or in the bottom of a bowl. Top with a dollop of whipped cream and some strawberries, then place the remaining biscuit half atop the strawberries. Add another dollop of whipped cream and top with more strawberries.
Thanks for the recipe, my lusty friends!
Has anyone tried the recipe already? Tell us how it came out! PICS TOO, I LOVE PICS.