Newspaper article St Louis Post-Dispatch (MO)

What's Cooking: Vegan Likes Her Foodie Indulgences

Newspaper article St Louis Post-Dispatch (MO)

What's Cooking: Vegan Likes Her Foodie Indulgences

Article excerpt

When Teresa Hurley and her husband, Patrick, made vegan fennel sausages for grilling recently, they used a recipe from a Millennium cookbook, a vegan restaurant in San Francisco they had visited on their honeymoon.

"Patrick is the main cook in the family," Hurley says. "I handle anything with phyllo or things that need a lot of patience. Patrick made the sausage mixture. I shaped, wrapped and tied them in cheesecloth for the boil. We work together that way."

A love of cheese and dairy briefly turned Teresa from the vegan path she adopted in 1994. She added dairy but remained a vegetarian from 2004 to 2007. "The vegan cheeses and plant-based milk products have gotten so much better today, I can honestly say I'm not missing anything now."

She willingly indulges in foodie pleasures such as craft cocktails, pastas made fresh in her kitchen, good wines, french fries and sweet vegan treats like these chocolate mayonnaise cup cakes.

Baking without butter and eggs must be something of a challenge. How did you come by this recipe? When I was growing up in Springfield, Ill., this cake was really popular. My mother taped the recipe notecard to the inside of the kitchen cabinet, and we made it our go-to cake, baked in a 9- by 13-inch pan. We didn't even frost this cake it's so fudgy. I've loved the ice cream cupcakes ever since my mom made them for me to take to my kindergarten class for treat time. When Hampton Creek introduced a good-tasting vegan mayonnaise, Just Mayo, I adapted the recipe.

How difficult is it to find vegan items in the stores? Twenty years ago it was hard. We read a lot of labels, which is how we found the ice cream cones at Aldi that don't contain animal products. With so many people adopting a plant-based diet, the choices are nearly ubiquitous. Now you can find vegan products in most groceries. We buy vegan mayo at Target because the price is so good. You can't get more mainstream than that.

What restaurants do you like for vegan meals? We eat at home a lot, but we like the veggie burgers at the Royale and, believe it or not, at Pat's Bar and Grill in Dogtown. Treehouse on Grand is one of my favorite stops, as is Banh Mi So. There are quite a few good choices here.

Why did you and Patrick become vegans? I think of it as a moral choice, a "do no harm" thing. We don't foist it on others. It's also part of simplifying our lives. When we switched from a meat-based diet, my mother asked how I could possibly plan our meals. I thought about what she said. In home economics class, when we studied meal planning, the whole dinner revolved around the meat choices beef, chicken, pork and what went with each. Now, we're flexible. I'll think "What do we feel like eating?" Then we'll make it.




Family* Husband Patrick

Occupation*Freelance web developer

Neighborhood*Tower Grove Heights


Yield: 20 cone cupcakes

1 cup vegan mayonnaise (see notes)

1 cup granulated sugar (see notes)

3 tablespoons cocoa powder

2 cups all-purpose flour

2 tablespoons baking soda

2 tablespoons vanilla, divided

1 cups coconut milk, divided

20 flat-bottomed regular-sized ice cream cones (see notes)

1/3 cup vegan margarine

4 cups sifted powdered sugar, divided

1 teaspoon orange extract

Sprinkles of choice (optional)

Notes: Hurley uses Just Mayo vegan mayonnaise for its flavor and texture for this cake. …

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