In a perfect world—which for me right now would be one without excruciating (at times) back pain—plant-based foods would be ubiquitous. But alas, I live in Maine, where snout-to-tail cooking and meat necklaces abound. Don’t get me wrong, Maine has some great food, it’s just not the greatest place to be a plant-based vegan.

I love tacos. I’ve even managed to develop a couple of my own versions that don’t rely upon meat fillings. One is made with tempeh, the other with a plant-based crumble that’s readily available in most Maine supermarkets (including Shaw’s and Hannaford’s).

Vegan tacos are the bomb! (The Minimalist Baker)

The reason why I’m talking tacos this morning is entirely due to the New York Times’ California Today newsletter that I’m signed up for and receive weekdays. As California goes, so goes the nation.

When we were out in Los Angeles in 2017, you could throw a rock and pretty much hit a vegan eatery in most parts of town. Some of them were absolutely amazing. In a city of 10 million people, economies of scale are a big factor in food options and variety. Instead of menus with minimal options nearly invisible due to burgers, chicken, and fish, you have chefs like this one, transforming native foods from her home country of El Salvador, offering more than 40 ethnically-authentic dishes. Continue reading →