And we have so much to talk about!

Look, we didn’t mean to leave without saying goodbye. But life got in the way of things. Work, work, work- and then, a well-earned holiday! But after five weeks gallivanting about Europe and Morocco (and a week of settling into the crushing reality of home), we’re back online.

There’s a lot to catch up on- some great tester recipes for both Isa and Terry, and of course a metric fork-tonne of photos of some amazing European vegan treats. But for now, here’s a quick photo of one of the first things I cooked when we got home. After all, what better to celebrate being ‘back’ with than the one thing whose return seemingly causes heart palpitations in omnivores?

Vegan McRib with baked sweet potato fries

That’s right, the McRib is back! And by back I mean in my kitchen for the first time.

After Hank and presumably myself, Chadwiko has two great loves in his life- American football, and this seitan rib recipe (also featured in Vegan Diner). While watching the ads for American fast foods between touchdowns and ‘tight ends’ and whatnot, he put two and two together- a vegan McRib had to be made.

He showed me pictures of the meaty monstrosity and I wasn’t exactly sold. But he eventually wore down my resolve, and the above happened. Barbecued seitan ribs, smothered in barbecue sauce, topped with pickles and caramelised onions in a toasted bun. It was less awful than I had expected. But it was still a lot of meatiness- enough that I got halfway through one before falling back on the couch, exhausted, full and clutching at my clogged arteries. Chadwiko declared it a success.

Whether or not the McRib will remain in our recipe rotation remains to be seen (and depends on how much someone bugs me for one). But one thing is for sure, we’re back online and we’re here to stay!