What makes a Vegan Connoisseur?

What makes you a Vegan Connoisseur?

Okay, so this is a list of "particularities" I've gathered over my years of eating around the world. If you resonate with any of the statements below, then you just might be a Vegan Connoisseur.

You taste the difference between fresh-made nut milks vs store-bought nut milk.

You care if your fried mushrooms are over-battered and prefer air frying or dehydrating.

Flavor for you is more than just salt, oil and sugar.

A truly flavorful pasta sauce has more than just a milk (plant or dairy) and cheese. It should have something bold and flavorful like beer, miso, kombu, wine, garlic, mushrooms, onions, with nutritional yeast and/or cheese as a tertiary ingredient.

You taste the difference between Malaysian and Thai Durian, both fresh and frozen. You prefer fresh durian over durian paste diluted in sugar and food coloring in a puff pastry.

You only use plant ingredients to naturally color your food because you know that plants are so colorful already, why would you need food coloring?

You can smell the difference in quality of a bakery from the smell of the butter used in pastries when you walk into the bakery. (no hate on asian bakeries, but a some of them use this type of butter that smells inferior. 

You take your coffee without milk or sugar first to taste all the notes of your single origin beans or special blends.

You typically have chocolate, coffee, and tea without milk or sugar.

You prefer dark chocolate over milk chocolate.

You taste the difference between fresh-pulled, hand-cut, knife-cut and machine cut noodles. 

Your coconut ice cream has to be made with fresh coconut meat and coconut water, not diluted in milk and sugar. You care enough for those two pieces.

You expect decadent, rich, creamy vegan ice cream in unique flavors and never settle for less because "it's vegan" isn't an excuse. You also know that plant-based ice creams made from macademia, coconut and/or cashew are more decadent, creamy and flavorful than the dairy version.

You have different oils for cooking and tasting.

You have different almond butters for baking recipes vs topping on an acai bowl.

You appreciate a good nut butter you can eat out of the jar.

You use coconut sugar, wildflower honey, agave, and maple syrup all with specific intents to derive a particular flavor.

You usually don't need to salt your food, or use miso, coconut aminos, kelp/kelp seasoning.

You care if your acai bowl or smoothie is blended with too much (if any) ice and prefer frozen fruit over ice.

You care how dense your milk is in lattes and hate the watery lattes with foam that deflates easily.

You prefer using frozen coffee cubes or fruit cubes instead of ice cubes.

You prefer more raw, whole foods, minimally processed.

You like your bread to have all the various crunchy, chewy, soft and bouncy textures in one loaf.

You haven't paid attention to any of the details above, but sure want to some day. 

You're on a journey to learn about food appreciation, vegan cuisine or tastings.

You buy all the flavors of any one item so you can compare them side-by-side.

You tend to order one of almost everything on the menu even if you're eating by yourself. You'd rather have leftovers and be able to try everything.

You eat out to try a new restaurant, not necessarily because you're hungry.

As you can see from this list, there is no right or wrong, discrete answer. It's all about whether you have a preference and care enough to inquire further about the food that goes into your mouth. It's a never-ending journey of tasting, learning, questioning, and refining. At the end of the day, we will all still have different taste preferences, but having a preference is where it all begins! If you are interested in joining me on a journey of exploring different cuisines, cultures and new brands' products, then sign up for our Connoisseur Box today!