Table of Contents

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Features

Columns
FindoutwhatsupwiththeVegan CulinaryExperiencethismonth.

HotSauceisHotandEasyto WhatsCooking? 3 Make15

ByJillNussinow,MS,RD

Learnhoweasyandflavorfulitis tomakeyourownhomemadehot sauce!

FromtheGarden:Peppers TakeOvertheWorld!26
ByLizLonetti

BurnMeSoGood17
ByLaDivaDietitian,MS,RD

Thescienceandbiologyof capsaicin,thatgloriouslyburning compound,isthefeatureofthis piece.

Liztalksabouttheetymology, history,anddifferenttypesof capsicumsavailableasfood.

EastMeetsWest:SpicingIt Up19
ByChefPhilipGelb

VeganCuisineandtheLaw: WatchingWhatWeEatThe EthicsofFoodTV28

ByMindyKursban,Esq.

Philshowsoffhisculinaryflare witharecipeforspicysesameoil andaThaifusioncurrypaste featuringBirdsEyechilesand guajillochiles.

Areyouoneofthosepeople addictedtoshowslikeTopChef? Mindydiscussestheethics,legal issues,andpsychologyoffoodtv andherownfoodtvvoyeurism.

TheVeganTraveler:Austin 31
ByChefJasonWyrick

TheBeautifulAvocado21
ByChefAngelaElliott

JoinchefJasononaculinarytour Avocadoesandspicyfoodgohand ofoneofthehotbedsofvegan inhand.Angelawritesaboutthe cuisine,Austin,Texas. nutritionalvalueofavocadoesand givesusherownrecipefor Marketplace8 guacamole. Getconnectedandfindoutabout

TheLifeofaFoodStylist23

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ByRyanLuttrell

veganfriendlybusinessesand organizations.

RyanhasworkedfortheFood Network,EdibleMagazine,and manyothermajorpublicationsas afoodstylist.Getabehindthe scenesglimpseofthisinteresting culinarycareer.

RecipeIndex52

Alistingofalltherecipesfoundin thisissue,compiledwithlinks. seethefollowingpagefor interviewsandreviews

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Table of Contents 2 Interviews Reviews

InterviewwithauthorCeline RestaurantReview: Steen38 SaturnCaf,Northern California47

Celineisoneofthebestvegan cookbookauthorsoutthere, adeptatveganizingjustabout anything.
ByRyanLuttrell

Alatenightdinerstyleburger joint,vegetarianstyle.

Fashionista,SocialMogul, andActivistChloJoDavis 41

BookReview:AnisRaw FoodAsia49
ByMadelynPryor

ProductReview:EarthCaf BakerandFoodNetwork RawVeganCheesecakes50 ChallengeWinnerSaraBeth ByJasonWyrick Russert44

ChloJoleadstheGirlieGirlArmy, ChefandauthorAniPhyogivesus yetanotherwinnerwithhernew afashion,buzz,andallaround coolsiteforeverythingveganand gotobookonAsiancuisine,the rawfoodsway. isthequeenofveganmedia.

Asatisfyingmorselofheavenanda SaraBethisthereigningchampion repeatoffenderforgenerating oftheFoodNetworkDonut thosemustbuymecravings. Challenge,trouncingthe competitionwithhervegan goodiesandwinningsome convertsintheprocess.

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The Vegan Culinary Experience

Hot&Spicy!July2011
PublisherJasonWyrick EditorsEleanorSampson, MadelynPryor NutritionAnalystEleanorSampson WebDesignJasonWyrick GraphicsJasonWyrick ReviewersMadelynPryor JasonWyrick EleanorSampson RyanLuttrell ContributingAuthorsJasonWyrick MadelynPryor LizLonetti SharonValencik MartyDavey MindyKursban JillNussinow AngelaElliott RyanLuttrell PhilipGelb PhotographyCredits

Whats Cooking?
Hot. Spicy. Picante. Petpet.L. Diekosbrand.Nearlyeveryculture hasawordorphraseforfoodthatsets thetongueonfire!Thatsbecause thesefoodscreateanendorphin release,theybringonespalatetolife, theyaddanentirelynewdimensionto theculinaryworld.Theymayeven testonesmettle.Whateverthecase,festivals,towns,entire commercialempiresarededicatedtothetasteofheat.Andsois thisissue. Chilesarelegendary,havingspreadfromCentralAmericaall aroundtheworldinjustafewcenturies,animpressive undertakingforanotsohumbleplant.Chiles,however,arentthe onlysourceofburn.Inthisissue,youllfindrecipesfeaturingnot justchiles(andtherearealotofthem),butonesthatuseginger, pepper,wasabi,andradish,andsometimesacombinationoftwo orthreeofthemtocreateacomplexburn.Therearealsorecipes fordifferentheatlevelsandafewthatarethehottestofthehot. Thesearenotforthefaintofheart,butifyourereadingthethis issue,yourenotoneofthosepeople,areyou?Theoneswhocant handlealittlespice,alittleburn,alittlesweat.Ididntthinkyou were. Eathealthy,eatcompassionately,andeatwell!

CoverPageJasonWyrick
RecipeImagesJasonWyrick MadelynPryor MilanValencikof MilanPhotography AustinPhotographsJasonWyrick Ristra,AvocadoesGNUFreeDocumentation License C.Frutescens,ScotchCreativeCommons Bonnets Capsaicin,BellPeppers,PublicDomain Rocotos ChloeJoDavisCourtesyofChloeJoDavis SarahBethRussertCourtesyofS.B.Russert CelineSteenCourtesyofCelineSteen EarthCafEarthCafWebsiteWebsite SaturnCafeRyanLuttrell&SaturnCaf Website

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Contributors
JasonWyrickChefJasonWyrickistheExecutiveChefofDevilSpice,Arizona'svegancatering company,andthepublisherofTheVeganCulinaryExperience.ChefWyrickhasbeenregularly featuredonmajortelevisionnetworksandinthepress.Hehasdonedemoswithseveral doctors,includingDr.NealBarnardofthePCRM,Dr.JohnMcDougall,andDr.Gabriel Cousens.ChefWyrickwasalsoaguestinstructorintheLeCordonBleuprogram.Hehas cateredforPETA,FarmSanctuary,FrankLloydWright,andGoogle.VisitChefJasonWyrickat www.devilspice.comandwww.veganculinaryexperience.com.

MadelynPryorMadelynisaloverofdessert,whichshecelebratesonherblog, http://badkittybakery.blogspot.com/.Shehasbeenmakingherowntastydessertsforover 16years,andeatingdessertforlongerthanshecarestoadmit.Whensheisntinthe kitchencreatingnewwondersofsugarygoodness,sheischasingafterherbadkitties,or reviewingproductsforvariouswebsitesandpublications.Shecanbecontactedat thebadkittybakery@gmail.comormadelyn@veganculinaryexperience.com.

SharonValencikSharonValencikistheauthorofSweetUtopia:SimplyStunningVegan Desserts.Sheisraisingtwovibrantyoungvegansonsandrescuedanimals,currentlyarabbit andadog.Shecomesfromalineageofartisticchefmatriarchsandhasbeenbakingsinceage five.Sheisworkingonhernextbook,WorldUtopia:DeliciousandHealthyInternational VeganCuisine.Pleasevisitwww.sweetutopia.comformoreinformation,toaskquestions,or toprovidefeedback. MilanValencikMilanValencikisthefoodstylistandphotographerofSweetUtopia:Simply StunningVeganDesserts.Hiscompany,MilanPhotography,specializesinartisticevent photojournalism,weddings,andothertypesofphotography.Milanisalsoafineartistand musician.MilanisoriginallyfromCzechRepublicandnowlivesinNJ.Formoreinformation aboutMilan,pleasevisitwww.milanphotography.comorwww.sweetutopia.com. JillNussinow,MS,RD,TheVeggieQueenJillisaRegisteredDietitianandhasaMasters DegreeinDieteticsandNutritionfromFloridaInternationalUniversity.Aftergraduating,she migratedtoCaliforniaandbeganaprivatenutritionpracticeprovidingindividualconsultations andworkshops,specializinginnutritionforpregnancy,newmothers,andchildren.Youcan findoutmoreaboutTheVeggieQueenatwww.theveggiequeen.com.
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Contributors
LizLonettiAsaprofessionalurbandesigner,LizLonettiispassionateaboutbuilding community,bothphysicallyandsocially.ShegraduatedfromtheUofMNwithaBAin Architecturein1998.ShealsoservesastheExecutiveDirectorforthePhoenixPermaculture Guild,anonprofitorganizationwhosemissionistoinspiresustainablelivingthrough education,communitybuildingandcreativecooperation(www.phoenixpermaculture.org). Alongtimeadvocateforbuildinggreenerandmoreinterconnectedcommunities,Liz volunteershertimeandtalentforotherlocalgreencauses.Inhersparetime,Lizenjoys cookingwiththeveggiesfromhergardens,sharinggreatfoodwithfriendsandneighbors, learningfromandteachingothers.TocontactLiz,pleasevisitherblogsite www.phoenixpermaculture.org/profile/LizDan. AngelaElliottAngelaElliottistheauthorofAliveinFive,HolidayFarewithAngela,The SimpleGourmet,andmorebooksontheway!AngelaistheinventorofFiveMinuteGourmet Meals,RawNutFreeCuisine,RawVeganDogCuisine,andTheCelestialwich,andthe ownerandoperatorofSheZenCuisine.www.shezencuisine.com Angelahascontributedtovariouspublications,includingVegnewsMagazine,Vegetarian BabyandChildMagazine,andhastaughtgourmetclasses,holisticclasses,lectured,andon occasiontouredwithLouCorona,anationallyrecognizedproponentoflivingfood. MindayKursban,Esq.MindyKursbanisapracticingattorneywhoispassionateabout animals,food,andhealth.Shegainedherexperienceandknowledgeaboutvegancuisine andthelawwhileworkingfortenyearsasgeneralcounselandthenexecutivedirectorof thePhysiciansCommitteeforResponsibleMedicine.SinceleavingPCRMin2007,Mindyhas beenwritingandspeakingtohelpothersmaketheswitchtoaplantbaseddiet.Mindy welcomesfeedback,comments,andquestionsatmkursban@gmail.com. ChefPhilipGelbPhilipGelbwasbornandraisedinBrooklynNY.HeendedupinFlorida wherehereceivedaBAinculturalanthropologyanddidgraduatestudiesin ethnomusicology.ForthelastdecadehehaslivedintheSanFranciscoBayAreawherehe worksasaprofessionalmusicianandmusicteacheraswellasaveganchef.Asamusicianhe hasperformedallovertheUnitedStatesandinJapan,EuropeandCanada.5yearsagohe startedIntheMoodforFood,avegetarianpersonalchefandcateringcompany.Hehas beenvegetariansince17andafterbecomingvegan4yearsago,hechangedhisbusinessto strictlyvegancuisine.Althoughtotallyselftaughtasachef,heisaverypopularvegan cookingteacher,hostingmonthlyclasses.Hisotherinterestsincludehiking,travelling,and heisanavidfilmbuff.Ofcourse,helovescooking,especiallyforfriendsaswellasprofessionally.VisitPhilat www.philipgelb.blogspot.com.
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Contributors
LaDivaDietitian!MartyDaveyisnotonlyLaDiva,Dietitian!,butaRegisteredDietitianwith aMastersdegreeinFoodandNutrition.Shebecameavegetarianin1980whenshe discoveredthatthereweremorechemicalsincattlethenattendantsataGratefulDead concert.Herfamilyisallvegan,exceptthedogwhodrewthelineatvegetarian.She conductsfactualandhilariouspresentationsandfooddemos.Whileherprivatepractice includesthosetransitioningtoaplantbasedlife,LaDiva'smostpopularprivateconsulting topicis"I'mtoobusyandIdon'tcook."Herwebsiteiswww.ladivadietitian.com. EleanorSampsonEleanorisaneditorandnutritionanalystforTheVeganCulinary Experience,author,andanexpertveganbakerwithaspecialtyindeliciousvegansweets (particularlycinnamonrolls!)YoucanreachEleanorat Eleanor@veganculinaryexperience.com. RyanLuttrellRyanLuttrellisaculinaryconsultant,currentlyworkingasaFoodStylistfor theFoodNetworkandworkedforPartyPlannersWestinpreparationforSuperBowlXVI inIndianapolis.Hehas16yearsoffoodindustryexperienceaftergraduatingfromthe CulinaryInstituteofAmerica.ChefLuttrellhasbeenanExecutivePastryChefatChez PhilippeinthePeabodyHotel,ErlingJensens,RonnieGrisantis,andwasProgramDirector forLEcoleCulinaire(allinMemphis,Tennessee).Additionally,hehasworkedatthepast threeSuperBowlsastheManagingCulinaryDirectorandispursuinganMBAdegreefrom theUniversityofMemphis.HeresidesinBerkeley,California,withhiswifeandson.

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About the VCE

TheVeganCulinaryExperienceisaneducationalveganculinary magazinedesignedbyprofessionalveganchefstohelpmake vegancuisinemoreaccessible.PublishedbyChefJasonWyrick, themagazineutilizestheelectronicformatofthewebtogo beyondthetraditionalcontentofaprintmagazinetooffer classes,podcasts,aninteractivelearningcommunity,andlinksto articles,recipes,andsitesembeddedthroughoutthemagazineto makeretrievinginformationmoreconvenientforthereader. TheVCEisalsodesignedtobringveganchefs,instructors, medicalprofessionals,authors,andbusinessestogetherwiththe growingnumberofpeopleinterestedinvegancuisine. Eathealthy,eatcompassionately,andeatwell.

Become a Subscriber
SubscribingtotheVCEisFREE!SubscribershaveaccesstoourLearningCommunity,backissues,recipe database,andextraeducationalmaterials. Visithttp://veganculinaryexperience.com/VCESubscribe.htmtosubscribe.
*PRIVACYPOLICYContactinformationisnever,evergivenorsoldtoanotherindividualorcompany

Not Just a Magazine

MealService
TheVeganCulinaryExperiencealsoprovidesweeklymealsthatcoincidewiththerecipesfromthemagazine. ShippingisavailableacrosstheUnitedStates.Raw,glutenfree,andlowfatdiabeticfriendlyoptionsare available.Visithttp://veganculinaryexperience.com/VCEMealService.htmformoreinformation.

CulinaryInstruction
ChefJasonWyrickandmanyofthecontributorstothemagazineareavailableforprivateculinaryinstruction, seminars,interviews,andothereducationalbasedactivities.Forinformationandpricing,contactusat http://veganculinaryexperience.com/VCEContact.htm.

An Educational and Inspirational Journey of Taste, Health, and Compassion

Hot & Spicy! July 2011 | 7

Marketplace
WelcometotheMarketplace,ournewspotforfindingvegetarianfriendlycompanies,chefs,authors, bloggers,cookbooks,products,andmore!OneofthegoalsofTheVeganCulinaryExperienceistoconnect ourreaderswithorganizationsthatproviderelevantproductsandservicesforvegans,sowehopeyouenjoy thisnewfeature! ClickontheAdsEachadislinkedtotheappropriateorganizationswebsite.Allyouneedtodoisclickon theadtotakeyouthere. BecomeaMarketplaceMemberBecomeconnectedbyjoiningtheVeganCulinaryExperienceMarketplace. Membershipisavailabletothosewhofinanciallysupportthemagazine,tothosewhopromotethemagazine, andtothosewhocontributetothemagazine.ContactChefJasonWyrickat chefjason@veganculinaryexperience.comfordetails!

CurrentMembers
CasaMett (www.casametta.com) MilanPhotography (www.milanphotography.com) IntheMoodforFood (www.philipgelb.blogspot.com) VeganOutreach (www.veganoutreach.org) ThePhoenixPermactultureGuild (www.phoneixpermaculture.org) TiernoTours SweetUtopia (www.tiernotours.com) (www.sweetutopia.com) LaDivaDietitian!,MS,RD JillNussinow,MS,RD (www.ladivadietitian.com) (www.theveggiequeen.com) BadKittyCreations GoDairyFree.org (www.badkittybakery.blogspot.com)(www.godairyfree.org)

Nonprofits
RationalAnimal (www.rationalanimal.org) FarmSanctuary (www.farmsanctuary.com)

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Marketplace

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Marketplace

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Marketplace

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Marketplace

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Marketplace

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Marketplace

LaDiva Dietitians

Click Cook Video

&
LaDiva, HELP! Can I make easy, healthy food that will give me hair as great as yours??? Yes!!! Take me into your kitchen via your laptop or iPod or whatever device floats your boat. Every month Ill send you links to simple, yummy VIDEO recipes. You can print off the PDFs, or follow along with the video to create Quick, LOW FAT, no cholesterol healthy dishes. EVERY MONTH YOU GET:
List of ingredients and equipment needed 3 recipes of mine and cook with me 1 recipe made by the Planet Pyramid kids. SO you KNOW you can make it and let the kids have their own kitchen fun 1 shopping or cooking tip, such as how to buy and store knives, creating a pantry, how to read a nutrition label in less than a minute

Click on the YouTube video links below for a taste of what you will get every month. http://www.youtube.com/profile?user=LaDivaDietitian#grid/uploads All for $5/month or $60 per year. To Order Go to: http://www.ladivadietitian.com/ladivadietitian/Marketplace/Marketplace.html Type VCE in the comments for a $10 discount.

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Hot Sauce is Hot and Easy to Make

By Jill Nussinow, MS, RD, The Veggie Queen
Ihavebeenmakinghotsauceforquiteanumber ofyearsnowbecausemysisterstartedmakingit yearsbefore.Iusedtoshiptoherthewonderful organicchiliesthatIhandpickedfromSonoma CountysTierraVegetablesfarm.Idgotothe farmstand,pickthroughthepeppersandgathera fewpoundsintowhatIdcallafieldblend,put theminaprioritymailboxandshipthemoffto Maryland.NotexactlylocalbutIknewthatmy sistershotsaucewouldtastegreat. In2001,after9/11,shesentmesomehotsauce butifyourecall,therewereissueswithmailing packagesthathadanythinginthemsomy shipmentofhotsaucewasdelayedbyamonthor more.ThatgotmethinkingthatmaybeIoughtto makemyownhotsauce.Idsharethehotsauce recipewithanotherlocalfarmer,TripleTRanch andFarm,andnowtheyregularlymakehotsauce. Theythankmeoftenwithabottleortwo,but honestly,theresnothinglikemakingyourownhot sauce.Itwillbejusttherighttemperatureforyou. Therecipeissodarnedeasy.Onceyouhaveyour ownsupply,youlllikelyfindmanymoreusesfor hotsauce.BeforeImademyown,mysisterused tosendthosebottles.Mysonlovedtoputhot sauceonhisrice.Thatwashisfavoritewayto enjoyit.Ipreferitonmymixedvegetables,adding adashtosoups,stews,chiliandvegetablesand,of course,tospiceupIndianandMexicaninspired dishes.Sometimesthatlittlezingofhotsauce elevatesadishanditsnothotbuthasanelusive, yetdelicious,character. Thesauceconsistsofamixofhotredpeppers (becauseIdontcareforgreenpeppersatallas theyareunripe),whitevinegar,andsalt.The alchemyoccursintheprocessingofthepeppers.
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Herestheequipmentthat youllneed o Ablenderwithalid o Alargesaucepanwithalid o Afoodmillwithsmallholes o 2stainlesssteelbowls o Asmallfunnel o BottlesforpackagingIsavetamaribottles allyearforthisandalsobuy5ouncebottles fromaglasscompany.Thebestoneshave limiters,whichisoftenwhatareonthe smallertamaribottlessothatyoudont pouritalloutatonce. Andherearetheingredients andhowImakethesauce First,Ihandselectthepeppers.Iuseamixofhot suchasjalapenoandSerrano,notsohotsuchas redAnaheimsorPoblanos,orevensweetones suchasJimmyNardelloorotherlargerred peppers.AlotdependsupontheheatlevelthatI amtryingtoachieve.SometimesIdontdoamix andmakeamagicalcherrybombsaucethatsa favoriteofoneoftheTripleTguys.Imadehimhis owngallonlastyearwhichhemustmakelastthe entireyear.Ittakesabout3to6poundsofpeppers toproduceagallonofsauce. Afteryouveselectedthepeppers,washthemand drythem.Cutoffthestemsbutleaveonthecapat thetopofthepepper.Iaddthesetoablender container(thatIuseexclusivelyforhotsauce)with enoughwhitevinegartohavethemblendwell, usuallyatleastaquartercupbutoftenmore.I
July 2011 | 15

blendthisuntilthepeppersarechoppedupand themixtureisliquidybutchunky.Iputitinto stainlesssteelsaucepanonthestove.Icontinueto dothisuntilthepanisatleasthalfwayfilledwith theliquidypeppers.Ibringthatmixturetoaboil andthenreducetheheattoasimmer.Ipartially coverthepot,andturnontheexhaustfan.Youcan alsodothisoutsideassometimesthepepper fumescanbecomeoverwhelming.Isimmerthe mixtureforatleast20minutesandthenturnoff theheat.Icovethepotandletthemixturesitfora day,andupto3days.ThenIaddsalttothe peppers,totasteusuallyacoupleofteaspoons, andthenputtheentiremixtureintothefoodmill inbatches. Theseedsandskinstayinthefoodmillwillthe pulpendsupinthebowlbelow.Sometimesifthe mixtureisverythick,Ihavetoaddmorevinegar whileusingthefoodmilltogettheconsistency thatIwant.Ilikemysauceonthethicksidebutit muststillbeeasytogetoutofthebottlewithout hittingtheendofthebottle.Iprocessallthe peppersthisway,takingthepulpoutandsavingit inadifferentbowl.WhenIhaveallthesaucedone, Igetmysmallfunnelandcarefullypourthesauce intothebottles. Ilabelthebottlesandstorethesauceinacool, darkplace.Thissauceshouldbefine,asisbutonce somethinghappenedandmysaucegotabit funnyandstartedtoferment.So,ifyoudont haveacoolplacetostoreyoursauce,putitinthe refrigeratorforsafetyssake. Thesaucewilllastmuchlongerthanayearbutthe coloroftenoxidizesandtheflavorfadesabit.I prefersmallertolargerbottlesbecausethesauce staysfresherasithaslessairexposure. Ioftennamemysauceaccordingtothetimeof year,thefarmfromwhichIgotthepeppersand themooncycle.Choosewhatworksforyou. Becausethepeppersandmymoodvaryfromyear
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toyear,myhotsaucehasgreatvariation.Theheat ofthepeppersisgreatlyinfluencedbytheheatof theseason.Coolerseasonsoftenyieldcooler peppersbutnotalways.Usuallythelasthotsauce oftheyearisthemostinteresting.Iusuallybuyany hotpeppersthatthefarmershaveleftatthe farmersmarket,forfearthatIwillrunoutof sauce.Iblenditandmakethehottestsauceofthe season,tobeusedonlyforspecialoccasions. Ilovethecreativityofmakingmyownhotsauce. Thebonusisallthepepperflakesleftoverafterthe foodmillprocesswhichcanbedriedandusedasis, ormixedwithotherherbstomakehotseasoning blends.Youcanalsomixthosepepperremnants withgarlicandmakeatypeofgarlicchilisauce. Whateveryoudo,youdonothavetothrowthem away. Ihopethatthisencouragesyoutogrowyourown hotpeppers(chilies)ortosupportyourlocal farmersandmakeyourownsauce.Bytheway, manyfarmersarehappytotradeproduceforhot sauceandmightevenbewillingtosubsidizeyour saucebyprovidingchiliesinreturnforfinished sauce.Havefungettinghotandsharetheheat withothers. TheAuthor JillNussinow,MS,RD,TheVeggie Queencantwaitfortheripe redchiliestoappearsothatshe canmakesomehotsauce.While sheiswaiting,shellbebusy workingonherupcoming cookbookonpressurecooking whichiscurrentlyoutinebook formatasTheNewFastFood:TheVeggieQueen PressureCooksWholeFoodMealsinLessthan30 Minutes.Youcanorderitfromherwebsiteat http://www.theveggiequeen.com.

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O-o-oh, Baby, Burn Me So Good

By LaDiva Dietitian!, MS, RD
capsaicinmolecule

Whatisitabouthotfoodsthatjustmakeuskeep comingbacklikeamothtoaflame?Thepainisjust toogood.Thatsright.Itisnottheflavor,butthe tauntingpeppercompoundssensationonouroral andnasalpainreceptors.i Thesecompoundsdontproducesweet,salty, bitter,savoryorsourtastes.Instead,theyreact withoursomatosensorysystem.The somatosensorysystem,accordingtoGoogle definitions,isasystemRelatingtoordenotinga sensation(suchaspressure,pain,orwarmth)that canoccuranywhereinthebody,incontrasttoone localizedatasenseorgan(suchassight,balance, ortaste)ii.Sowhatactuallyhappenstoyour tongue? ItallstartswiththeTrigeminalnerve.The trigeminalnervebeginsattheearandbranchesoff totheeye,nose,upperandlowerjaws.Stimuliare receivedthroughchemesthesis,orchemical reactionstosensations,[temperature,painand pressure],nottaste.Thesetypesofreceptors resideintheskinaswellasinthemucus membranes.However,skinisthickerandtougher thanthemucusmembraneslikethenostrilsand thetongue.Thetopofthetongue,inparticular,is spongy,chockfullofreceptorsandabsorbsthe peppercompoundsquitereadily.Thisiswhy champagnebubblescreateabiggerreactioninthe nasalpassagesthanifspilledonyourwristduringa toastandchilipeppersburnthetongue,butnot yourfingerswhilebeingchoppedforyourfavorite salsa.

Whatarethepeppercompounds?Thereare manyincludingpiperineiiiwhichgivesblackpepper itspiquancy.Allylisothiocyanateisfoundin mustardsandhorseradish.Thisisstuffthatnot onlygivesyouthatwasabinoserush,butiseven combustible.ivThemostpotent,capsaicin,[cap SAYihsin],residesinchilipeppers.Aninteresting factaboutallofthesecompoundsisthattheyare oilbased.Oilandwaterdontmix.Therefore,that gallonofH2OyoudownedaftereatingThaiGreen Curryisfairlyuseless.Peoplewilltellyoutodrink milk.Thereasonmilkistoutedasameanstotone downtheheatisduetothefatfoundinmilk. Whenyouingestsomefattocooldowntheheat, thefatsurroundsthecapsaicinandremovesit.If yousloggeddownsomefullfatsoymilkitwould havethesameeffect.Themargaritasyouare havingwithyourTexMexDiabloenchiladascan alsosoothesmolderingsaliva. Alcoholischemicallyacousinofpetroleum, therefore,havingsimilarpropertiesasthemilkfat.v However,itisalsoeasytomixwithwaterorwater basedsubstancessuchaslimejuice,cranberry juiceorsoda.Soitdoesntworkaswellasthefatty mocksourcream.Ontheotherhand,itisbetter thanplainwaterandheadandshouldersabove effervescentsoftdrinkswhichdispersetheburning peppereverywhere. AccordingtoDrs.Mzsik,VinczeandSzolcsnyi, therearefourstageswhichchangetheneural receptorswhenexposedrepeatedlytocapsaicin.vi First,excitation,nextasensoryblockingeffect, followedbylongtermselectiveneurotoxic impairment,andendingwithirreversiblecell
July 2011 | 17

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destruction.Nowyouwouldhavetodosome seriousscotchbonnetsalsatohaveirreversible damage,butmanyofusareheldinbondagetothe excitationandlongtermselectiveneurotoxic impairment. Ifyourfirstspicydishwasvindalooyouprobably thoughtyourmouthwasonfireandneverlooked back.Ontheotherhand,ifyourfirstwaswhenyou wereveryyoungorwasamildheat,yourmouth wasteasedbythestimulation.Theseductionhad begun.Then,likeafirstkissfromateenpuppy crush,wejustwantmore.Wegetusedtosomuch stimulationthatweneedhigherandhigher amountstokeepushappy.Thisiswhenwebegin todepleteourneurotransmittersandenterthe stageofsensoryblockingeffect. Anyonewhohasbeentoachiliorsalsacookoff willknowthetermscatchesupwithyou,first youtastethesmoke,thenyoutastetheheat, onehankiechilioraslowsmoothburn.You canreadsimilardescriptionsonredwineswith blackpepperovertonesorfinishes.Rememberthe neuralprovocationisakintohighheatorabrasive substancesonyourtongue. Whichbringsmetothesweatingthathappenswith eatingjalapeotofuscramble.Thosetrigeminal nervefibersnotonlyrespondtopain,but temperature.Overstimulationleadstofalsesignals oftemperatureelevation.Nextthingyouknow moisturecomestothesurfacetocoolyou.Nota badideawhenyouareinthetropics,butpretty annoyingonaromanticdate. Butthen,ifyouarehavingaromanticdatewhere thefoodgivesalittlepainwithpleasure,Ithink thatsallweneedtoknow.Bringonthechiliesand leavethewhipathome.

TheAuthor
MartyDavey,RD,MSisnotonly LaDiva,Dietitian!,butaRegistered DietitianwithaMastersdegreein FoodandNutrition.Shebecamea vegetarianin1980whenshe discoveredthatthereweremore chemicalsincattlethenattendantsataGratefulDead concert.Herfamilyisallvegan,exceptthedogwho drewthelineatvegetarian.Sheconductsfactualand hilariouspresentationsandfooddemos.Whileher privatepracticeincludesthosetransitioningtoaplant basedlife,LaDiva'smostpopularprivateconsulting topicis"I'mtoobusyandIdon'tcook."Herwebsiteis www.ladivadietitian.com.
i

RetrievedonJune11,2011from

http://www.psych.umn.edu/courses/fall06/davenp ortn/psy3061/hot_or_not.pdf ii RetrievedonJune14,2011from http://www.google.com/search?client=safari&rls= en&q=somatosensory+definition&ie=UTF 8&oe=UTF 8#hl=en&safe=active&client=safari&rls=en&q=som atosensory&tbs=dfn:1&tbo=u&sa=X&ei=SaP4TZKn Nef40gGXv4WKCw&ved=0CBkQkQ4&bav=on.2,or.r _gc.r_pw.&fp=955a9bf9013e7a3f&biw=1116&bih= 627 iii RetrievedonJune12,2011from http://www.britannica.com/EBchecked/topic/4614 24/piperine iv RetrievedonJune12,2011from http://www.chemicalbook.com/ChemicalProductPr operty_EN_CB8853857.htm v RetrievedonJune12,2011from http://www.scienceclarified.com/everyday/Real LifeChemistryVol2/SolutionsReallife applications.html vi MzsikG,VinczeA,SzolcsnyiJ.[2001]Four responsestagesofcapsaicinsensitiveprimary afferentneuronstocapsaicinanditsanalog:gastric acidsecretion,gastricmucosaldamageand protection.J GastroenterolHepatol.2001Oct;16(10):10937.

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East Meets West: Spicing It Up

By Chef Philip Gelb
onelikethis!).Lettheoilmaturefor2weeks beforeusing.

sichuanchileoilrecipe
Somelikeithot!Andsome likeitreallyhot!Thisisfor thosewholikeveryspicy food.Thisoilwilladd incredibleflavorandheat tomanydifferentdishes.Veryeasytomakeand keepsformonthsifyoustoreitinacool,dark place. Thisisreferredtoasnumbingspicyoil,asthe Sichuanpeppercornsleaveatinglynumbingeffect onthelipsandtongue.Verysensualfood! Sichuanpeppercornsareveryuniqueandcannot bereplacedwithotherpeppercorns.Infactthey arenoteveninthesamefamilyasthemore familiarpeppercorns.Youcaneasilyfindthemat reputablespiceimporters. 2cupssesameoil(nottoasted) 2cupstientsendriedchiles cupSichuanpeppercorns 1staranise 1cinnamonstick Inafoodprocessor,grinddownthechilesand Sichuanpeppercornscoarsely.Placetheseintoa stainlesssteelorcastironskilletandpantoasta coupleofminutes.Addthesesameoilandbringto simmer,lowerheatandletsimmer2minutes. Removefromtheheatandaddstaraniseand cinnamonstick.Letfullycoolandstoreinaglass jar(plasticisaverybadideaforanyfood,letalone

thaicurrypastewithyuzu

Spicy,tartandultraflavorful,thiscurrypastecan beusedinawidevarietyofdishes.Insteadofusing kaffirlimeleavesasinmostpasterecipes,Iam usingyuzu,theJapaneselime,togiveaveryunique flavortothisclassicpaste.Whenyuzuisnotin seasonyoucanuseyuzujuice. 8driedguajillochiles 20freshThaichiles 1tbspcorianderseeds,toasted 1tbspcuminseeds,toasted 1tspblackpeppercorns,toasted 3stalkslemongrass,chopped 2tbspginger 8clovesgarlic yuzu,seedsremoved 1tspseasalt 1tbspChinesefermentedbeancurd(this replacesthefishsauceandisnecessary) Placeeachingredientintoamortarandpestle, grindingitdownsmoothlybeforeaddingthenext ingredient,orplaceallingredientsinafood processorandprocesstillasmoothpaste,addinga littlewaterifneeded.

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TheAuthor
PhilipGelbwasbornandraisedin BrooklynNY.HeendedupinFlorida wherehereceivedaBAincultural anthropologyanddidgraduate studiesinethnomusicology.Forthe lastdecadehehaslivedintheSan FranciscoBayAreawhereheworks asaprofessionalmusicianandmusic teacheraswellasaveganchef.Asamusicianhehas performedallovertheUnitedStatesandinJapan, EuropeandCanada.5yearsagohestartedIntheMood forFood,avegetarianpersonalchefandcatering company.Hehasbeenvegetariansince17andafter becomingvegan4yearsago,hechangedhisbusinessto strictlyvegancuisine.Althoughtotallyselftaughtasa chef,heisaverypopularvegancookingteacher, hostingmonthlyclasses.Hisotherinterestsinclude hiking,travelling,andheisanavidfilmbuff.Ofcourse, helovescooking,especiallyforfriendsaswellas professionally.VisitPhilat www.philipgelb.blogspot.com.

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The Beautiful Avocado

By Angela Elliott

Avocadoswillsurpriseyou! Avocadosaremorethanjustgoodforyour skinandhair.Avocadoeshaveaunique weightlosselementtothem.Theydrivebad fatsoutofthebodyeffortlessly.Contraryto popularbelief,avocadosdonotmakeyoufat. Theyarehighinfat,howeverthefatinan avocadoisinaleagueallitsownbecausethe molecularstructureofthefatinanavocadois designedtoattachitselftothetoxicfats storedinthebody,includingcellulite,thereby dissolvingitandusheringitoutofthebody. Goodfatscomein,aidthebodywithrequired nutrients,lubricate,clean,andleavethe body,unlikebadfats,whichstayandcollect inandaroundthecellsandcauseplaque aroundthepericardium,themuscle surroundingtheheart.Allcookedfats,exceptfor coconutoilhavethepotentialtogorancidinthe body.Whenlookingprimarilyatfatloss,evenoils thatwouldnormallybeconsideredhealthyoilswill quicklybecomebadfats,becausetheyhavethe abilitytohangaroundinthecellstoo.Thoseoils aresunflower,safflower,canola,andmost vegetableoils.Badfatsforeveryoneconcerned abouttheirhearthealthandoverallhealthare hydrogenatedoilsandanimalfats.Evenoliveoil hasthepotentialtogorancidinthebodywhen cookedathightemperatures.Allbadfatsstickto thewallsofyourcells,makingyoufatandtoxic, andwhileyoumaynotalwaysgetfatconsuming theseparticularfats,theycancreateplaqueon yourarteriesandmakeyouolder. Onametaphysicallevel,negativeemotionsare alwaysstoredinbodyfat,thusyouwillfeellighter andemotionallycleanseduponlosingweight.
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Letmeexplain brieflywhy avocadoshelp youlosefat. Avocados containthe following nutrients; vitaminsB1,B2, B3,B5,E,K, biotin, carotenoids, folate, potassium,zinc, betasitosterol, glutathione, omega6fatty acids,andfiber. Avocadosspeed uptherestingmetabolismandcontainpowerful immunebuildingproperties.AvocadoshighB vitamincontenthelpstheimmunecellsseekout anddestroyharmfulinvaders.Thesynergyofthe vitaminsandmineralsallowforeffortlessweight loss,auniquequalityoftheavocadothatyoucan puttoworkforyou.Ihavewitnessedmyown dramaticweightlossandthatofmybestfriend's father.Iactuallyhadtoceaseeatingover5 avocadosaday,becauseIwaslosingtoomuch weight.Myfriend'sfatherisveryskinny,eatstons ofhealthygrains,alongwithtenavocadosand staysskinnytothepointthatheshouldcutback. Trythisforyourself.Begintoeatavocadosinfun ways.Addoneortwotoafruitsmoothie,anda wholeoneslicedtoasandwich.Eatoneforasnack withsaltandpepper.Ifyoueatcookedfood,enjoy onedicedoveryourpasta.Startwithfiveorsixa day,seehowmuchweightyouloseeatingregular mealsandrefusingtobingeeat.Alsotrytherecipe below.
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Here'safunrecipeforyou,usingthemagical fruit,avocado. Rock-A-Mole 5ripeavocados,mashed 3ripemangoes,diced 1ripetomato,diced cupfreshcilantro,finelychopped Salttotaste jalapenochile,diced Sliceavocadoslengthwise,removethepits,and gentlyscrapeouttheavocadomeat. Addtheavocadomeattoabowlandwiththe backofaspoon,mashtheavocadoes. Savetheshellsasideforstuffing. Addtheotheringredientstotheavocado mixtureandgentlymix. Addmixturetoeachavocadoshellandserve. TIP~Youcanservetheshellsasisoryoucan accompanythemwithregularcornchips, freshlycutupvegetables,rawcrackersorraw chips.

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TheAuthor AngelaElliottistheauthorofAlivein Five,HolidayFarewithAngela,The SimpleGourmet,andmorebookson theway!AngelaistheinventorofFive MinuteGourmetMeals,RawNut FreeCuisine,RawVeganDog Cuisine,andTheCelestialwich, andtheownerandoperatorofShe ZenCuisine.www.shezencuisine.com.Angelahas contributedtovariouspublications,includingVegnews Magazine,VegetarianBabyandChildMagazine,and hastaughtgourmetclasses,holisticclasses,lectured, andonoccasiontouredwithLouCorona,anationally recognizedproponentoflivingfood.

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The Life of a Vegan Food Stylist

by Ryan Luttrell

Whenmeetingnewpeople,oneofthefirst questionsisalways,Well,whatdoyoudo?I havehaddifficultyansweringthatquestionover thepastcoupleofyears,asIdonothaveatitle, office,kitchen,regularhours,andquiteoften,Iam doingavarietyofjobsrevolvingaroundthefood industry.Therefore,Inowtellthoseinquiringthat IamaFoodStylist,whichalmostalwaysprompts thequestion,WellwhatdoesaFoodStylistdo? Well,forthesimplestanswer,Itrytomakefood lookasbeautifulasitcanpossiblybefortelevision orphotography.Anexampleofthismaybework thatIdofortheFoodNetwork.Whileworkingon oneoftheshows,thehostortalentoftheshow mayspendthemajorityofthetimedemonstrating recipesandgoingovertopicsandtipsthatchefs mayknow.Whilegoingthroughmanyofthese segments,thepressureandtensionofgettinga recipeperfectmaybedifficulttopulloff.Forthis reason,thenetworkhiresmetoworkinakitchen tothesideandmakeduplicatesofeverythingon theshowavailableforswitchingout.Forexample, ifapeachcobblerisbeingmadeonaparticular show,thehostmaymakethedough,thenfilling andproceedtobakethecobbleroff.However, becauseofthedifficultyinmakingitperfecteach timewhilebeingrecorded,thenetworkwillwant tohaveabackupoftheproducttotradeoff. Essentially,Iwillhavepreparedavarietyof differentcobblersatvariouspointsoftheprocess. Iwillprepareacrustthatisraw,onethatisfrozen andonethatisallthewaybakedfortheshowto choosefrom.ThenIwillalso,preparethefillings,
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aswellasbakethecobbler tovariouspointsofthe bakingschedule.Myfoodis thenswitchedoutwithfood thatthehostoftheshow willbedemonstrating,giving theaudienceamoreperfect lookingrecipe.Sometimes, thismaytakememaking multiplecobblersinorder Crme Brulee Fruit Tarts ready to be switched out on the togetafinalappearance thatboththehostand producersoftheshowwillagreeupon.Finally,my jobisalsotoproducebeautyshotsorthefinal productthatismade,andwilloftenbeviewedas thesegmentisfadingtocommercial. Adifficultyinthisprocedureismatchingwhatthe hostwillmake,foldforfoldonthecrust,everycut ofthefruitforthecobbler,etc.Additionally,time isalwaysanelement,asthingshappenonsetand withthetalent.Asthetimebecomescrucial, adjustmentsareusuallyneededtoensurethe projectsaresuccessful.Thisespeciallycomesinto playwhenbeingaFoodStylistforphotography. Oftenthelightingorothereffectswillneedtobe adjustedthroughoutashot.Therefore,itisthe FoodStylistsjobtoensurethatthefinalproduct looksperfect,evenwhilewaitinganhourforthe scenetobeset.Intheoccasions,oftenfoodis replacedwithothertypesofmorestablefoods. Forexample,whenshootingabowloficecream, thereisanelementofsensitivitybecauseofthe meltingfactor.Therefore,adifferenttypeoffood
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maybeused,suchasatypeofdoughorotherfood thatgivesasimilarappearancetothepresented dish. Additionally,Idosimilarworkformagazines, cookbooksoranythingelsewantingtotakefood pictures.Thisprocessisoftentimestakingand everchanging.Ihavelearnedthatwhenmaking foodforaparticulararticleorbook,itsnotjust makingthefoodthatImakeoreventherecipe providers,butalsothatoftheauthor.Certain articlesarewrittenwithaparticularcreative nature,orevenapersuasivetonethatwillwantto betransferredintothepicture.Thistakesworking creativelywithaphotographertogetthemoodof thepicturebeforeevermakingthefood. Beingaveganandworkingintheindustryis extraordinarilydifficult.Oftenthepaceofworking ondifferentshows,eventsorevenrestaurants, displaysafast,everchangingenvironmentwhere timeisoftheutmostimportance.Whilepreparing andadjustingthroughtheday,oftenmealsare preparedbyonepersonorasmallerstafftofeed thecrew.Thesemealsalmostneverincludethe dietthatiswantedandrequiredbyavegan; therefore,withthefewminutesthatImayhaveto swallowanentiremeal,Iusuallyspendlookingfor sometypeofonthespotmealreplacementsuch asaquickapple,bananaorother.Additionally, eventheaforementionedhealthyoptionsmaynot beavailable,soitmakesmeprepareformyself aheadofashift.Ioftenhavetosettleforsome typeofjunkfood,assomesourceofenergy.Thisis notahealthywaytolive,muchlessasolutionto theenergythatIneedtofinishtheshift.Further,I finddifficultyintheviewingofmostlybeingan outcast,simplyoutofothersnotbeingeducated onthedangersofcommercialfoodproduction.I havewantedtodostudiesonwhyothersbecome sooffendedwhentheylearnthatsomeoneisa veganorvegetarian,usuallyinamocking,

condescendingmanner.Oftenyourworkmates makemyselfandothervegans/vegetariansfeel thatweareinconveniencingthemduringtheir meal,eveniftheydonotdoanythingtoassist. Lastly,Iamoftenforcedtocookorpreparefoods thatIdon'tapproveofinahumanitarianmanner. Imaginewhatmyexperiencesmusthavebeenlike workinginMemphis,Tennessee,attheyearly BarbequeFestivalcalledMemphisinMay.The onlytwoitemsthatmaybeconsumedduringthe threedayweekendarebeerandpork.Becauseof pastemployment,Iwasmadetomanagedifferent teams,slicinguppigsandpreparinginafestival manner,allwhilebeingadamantlyopposedtothe treatmentoftheproductsthatI'mutilizing. TheexperienceofbeingaFoodStylistisan innovativecareerthattakespatience,creativity andanabilitytoadapt.Thereareprosofflexible schedules,notablepublishedworkanddecentpay, buttherearealsoconsofproducingothersrecipes almostsolely,inconsistentworkandlackof benefits.However,Ienjoythescheduleofworking foracoupleofweekandtakingacoupleoff.Ialso haveasenseofprideeverytimeIwalkthrougha bookstoreandcanopenacookbookormagazine withmyfoodinthepages;orflippingthroughthe channelstoseemyworkleadingintoacommercial break. EditorsNote YoucanseesomeofRyansworkonseasons9 through11ofDownHomewiththeNeelysand PaulaDeansHomeCooking,andinEdible MemphisandEdibleEastBay. TheAuthor RyanLuttrellisaculinaryconsultant, currentlyworkingasaFoodStylistfor theFoodNetworkandforParty PlannersWestinpreparationfor

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SuperBowlXVIinIndianapolis.Hehas16yearsof foodindustryexperienceaftergraduatingfromthe CulinaryInstituteofAmerica.ChefLuttrellhas beenanExecutivePastryChefatChezPhilippein thePeabodyHotel,ErlingJensens,Ronnie Grisantis,andwasProgramDirectorforLEcole Culinaire(allinMemphis,Tennessee).Additionally, hehasworkedatthepastthreeSuperBowlsasthe ManagingCulinaryDirectorandispursuingan MBAdegreefromtheUniversityofMemphis.He residesinBerkeley,California,withhiswifeand son.

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Peppers Take Over the World!

by Liz Lonnetti
Thekeyisman'spowerofaccumulativeselection: naturegivessuccessivevariations;manaddsthem upincertaindirectionsusefultohim.Inthissense hemaybesaidtomakeforhimselfusefulbreeds. DarwinsOriginofSpecies(1859) Someofthegreatestdiscoveriesandideasin humanculturehappenedsimultaneouslyand independentlyindifferentregionsbydifferent peoples.Calculus,theConservationofEnergyLaw, thermometer,telescope,evolutionarytheoryand moreimportantlytoourdiscussionherethe cultivationofthepepper!?!Evidencesuggests cultivationoftheCapsicumplantbeganbyhumans around8000BCwithdifferentstrainsdeveloped independentlythroughouttheNewWorld. Imaginethe culinaryworldin thedaysof Columbus.Spices fromtheOrient werearare, precious commodityand evensomethingas simpleasblack pepperso commonplace todaywasinsuchhighdemandyoucouldpay yourrentwithit.Whentariffsreachedtheirpeak inEnglandinthe1300s,nutmegwasmorevaluable thangold.Nowimaginewhatmusthavecrossed ChristopherColumbussmindwhenhetastedhis firstCapsicumfruit?!Isthereanywonderwhythe seedsfromthisplantsoquicklyspreadthroughout theworld? Infactthenameforthenewlydiscoveredplantsis accreditedtoColumbus,whoassociatedthespicy natureofthefruittotheblackpepper.Hecalledit redpepperbecauseofthecolorofthefruit despiteithavingnorelationshiptotheblack pepperplant,PiperNigrum.Thepepperplant sincethenhasbeenknownbymanynamesall derivationsofchili,paprika,aji,andofcourse pepper. 25differentspeciesofCapsicumplantshavebeen discoveredsofar,andothersbelievetherearestill strainsawaitingdiscoveryasbotanistscontinue exploringthetropicsofCentralandSouthAmerica. Ofthecurrent25species,four(orfivedepending onwhoyouask)havebeendomesticatedwhile threeappeartohavecompletelydifferentlineages. C.pubescensseemstohavebeencultivatedinthe AndesinwhatarenowthecountriesofBolivia, ArgentinaandPeru.C.pubescensisstillrelatively unknownintheglobalmarketsandisprimarily usedincookingthroughoutSouthandCentral America.C.baccatumisanothervarietythatis

rocoto chiles (c. pubescens)

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predominatelylimited touseintheAmericas, althoughithassome influenceinIndia.C. chinenseistheone leastunderstood. Whereitwasfirst scotch bonnets (c. chinense) cultivatedanditsancestryissomethingofa mystery,butthereissomeevidencethatthe Amazonisthecenterofdiversityforthisplant. BecauseoftheirSouthAmericanancestry,allthese varietieswerelateincomingtoworldwide attention.Littlewonderthatthevarietyto dominatetheglobaltradewastheC.annuumasit originatedinCentralMexicoandNorthernCentral AmericawhereEuropeansfirstestablishedcontact andwasthevarietyfirstdiscovered. Beingthemost widely distributed,C. annuumhas manyofthe bestknown varieties, including: maturing bell peppers (c. annuum) Anaheim, Cherry,Cubanelle,Derbol,Fresno,ItalianSweet, Japanese,Pepperoncini,Poblano,Puya,Serrano, TienTsin,Waxpeppers,Jalapeos,Cayenne, Chiltepin,andSweetBellpeppers.Thereisalso somedebateamongtheexpertsastowhetherthe C.annuumshouldbeconsideredaseparatespecies fromtheC.frutensesandC.chinensevarieties, whichwouldexpandthislistingtoinclude:African Birdseye,TabascoandThaichilesfromthe frutensesaswellasHabaneroandScotchbonnet fromchinense!Diversecompanyindeed! Formoreinformationonthehistoryofthis fascinatingplantgenus,pleasecheckoutthe followingresources:

http://www.livescience.com/7495spicetrade changedworld.html http://www.hort.purdue.edu/newcrop/proceeding s1993/v2132.html TheAuthor Asaprofessionalurbandesigner, LizLonettiispassionateabout buildingcommunity,both physicallyandsocially.She graduatedfromtheUofMN withaBAinArchitecturein1998. ShealsoservesastheExecutive DirectorforthePhoenix PermacultureGuild,anonprofit organizationwhosemissionistoinspiresustainable livingthrougheducation,communitybuildingand creativecooperation (www.phoenixpermaculture.org).Alongtime advocateforbuildinggreenerandmoreinter connectedcommunities,Lizvolunteershertimeand talentforotherlocalgreencauses.Inherspare time,Lizenjoyscookingwiththeveggiesfromher gardens,sharinggreatfoodwithfriendsand neighbors,learningfromandteachingothers.To contactLiz,pleasevisitherblogsite www.phoenixpermaculture.org/profile/LizDan. Resources www.urbanfarm.org www.phoenixpermaculture.org

aji chiles (c. baccatum)

birds eye chiles (c. frutescens)

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Vegan Cuisine and the Law

Watching What We Eat the ethics of food tv
By Mindy Kursban, Esq.

YouhavebeenhiredtoworkattheSunshineDairy CompanyinWisconsin,inchargeoftaildocking, thepartialamputationofthecowstailbyapplying atightrubberringthatrestrictsbloodflowsopart ofthetailwillatrophyandfalloff,without anesthesia.Thecompanyclaimstaildockinghas benefitsforthecow,themilkquality,andworker health.Havinganimalwelfareconcerns,you researchtaildockingtofindscientificstudies concludingthemutilationcausessignificantpain anddistresstothecowsandthattaildockinghas beenbannedinseveralEuropeancountriesandthe stateofCalifornia. Thecompanyspolicyregardingtaildockingislegal inWisconsin.Sinceitslegal,youconclude,itmust beethical.Orisit? Now,imagineyouaretheproducerofareality televisionshowcalledFoodFantasia,acooking competitionshow.Thecheftestantsareexpected tousesometypeofmeat,dairy,oreggproductin virtuallyeveryrecipeprepared.FoodFantasiahasa weeklyviewershipof5millionpeople.Likemost Americans,youarevaguelyawarethatanimal agriculturalpracticescauseanimalspainand suffering,andyouhaveevenwatchedsomefactory farmingvideosfromPeoplefortheEthical TreatmentofAnimals. Raisingandkillinganimalsforfoodislegal,andyou arenotpersonallydoingityourself,soyou concludethatproducingameatcentricshowis ethical.Butisit? Answeringthesequestionsrequiresdifferentiating betweenlawsandethics.Lawsarerulescreatedby governmentstoestablishhowpeoplemustbehave withinasociety.Peoplewhoviolatethelaware fined,imprisonedorotherwisepenalized.Ethics
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arestandardsofbehaviorthatdevelopbecauseof ideasaboutrightandwrong.Ethicsarebasedon themoralvaluesofindividualsorofsocietyin general.Whenpeopleactinanunethicalmanner, theymayormaynotbepenalized,andnot everyonedevelopsthesameethicalprinciples. Sometimesanactisbothillegalandunethical.The mostobviousexampleismurderinganother humanbeing,whichisillegal,andalmost universallyconsideredunethical.Butsomething canbelegalandstillbeunethical.Itsunethicalto cheatonatest,butyouwouldntbearrestedforit. Intheanimalagricultureindustry,examplesof legalbutunethicalbehaviorsabound.Itislegalto cramsevenhensintoacagesosmall,theycannot evenopentheirwings.Itislegaltoconfinea pregnantpiginagestationcratesosmall,she cannoteventurnaround.Eventhoughtheseand otherindustrystandardsdontmeetthelegal definitionofanimalcruelty,theyarenonetheless unethical. Returningtotheethicalquandariesintroduced earlier,itsmorelikelythatthejobonthedairy farmwouldbeconsideredunethicalbecauseyou wouldbedirectlyengagedinacruelacttowardthe animal.Inthesecondexample,thetelevision producerisfarremovedfromtheactualactsthat harmanimals.Thus,manywouldfinditharderto concludethatheractsareunethical.Itiswiththis questionthatIwanttofocustherestofthisarticle. Foodrelatedrealitytelevisionshowsare flourishing.TwocablenetworkstheFood NetworkandCookingChannelaredevoted entirelytofoodandcooking.BravosTopChef franchisejustfinisheditseighthseason.TheTravel ChannelhasAnthonyBourdainsNoReservations, alongwithManv.FoodandBizarreFoodswith
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AndrewZimmernandbroadcastnetworksareinon theactionwithshowslikeHell'sKitchen,America's NextGreatRestaurant,andtheupcomingChew. I,alongwithmillionsofotherAmericans,partakein thisweeklyindulgence.Watchingtheseshows causesmeinternalconflict.Notbecausetheyresult inmindnumbingstupor,butbecausethey glamorizetheonethingIdisdainmosteating animals.Episodeafterepisode,bodypartsand byproductsofanimalsaregiventhestarringrole. Vegetablesarerelegatedtothesupportingcast, rarelymakingastarringappearingunlessavegan orvegetariancelebrityisinvitedtobeajudge. WhydoIkeep watching? PerhapsIseeka glimmerofapprovalfromthissymbolof mainstreamsocietyaboutmychoiceto eatavegandiet.MaybeIwant proofthatveganismisgaininga footholdinthegeneral population.Mostly,Iwant theseshowstogiveveganisma shotinthearm,somethingwell withintheirpowertodo. Unfortunately,99%ofthetimeI watchtheseshows,Iamleft disappointed. Analyzingtheseshowswithmycriticalveganeye,I noticetheycommunicatefourprimaryanimalas foodmessagestotheirviewers: First,theyconveythatitissociallyacceptableto skin,carve,grill,boil,roast,fry,andeateverytype oflandandmarineanimalimaginable.Injustone episodeofTopChef,thecheftestantspreparedall ofthefollowing:cheesesteak,cheeseburgers,beef pho,beeftenderloinwithshrimp,cowstongue, caviar,smokedsalmon,goatcheesefondue, chickenpotpie,lambkabobs,pulledpork,sausage, andramennoodleswithsearedporkbelly,duck legsandduckegg.Thereasonableviewer conclusion:Animalequalsfood,andneither animallifenoranimalsufferinghasanymoral relevance.
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Second,theydelegitimizeviewerswhodocare aboutanimalsuffering,communicatingcontempt andpityforvegetariansandvegans.ThehostofNo Reservations,AnthonyBourdain,isinfamousforhis disdaininthisregard.WritinginhisbookKitchen Confidential,hesays: Vegetarians,andtheir Hezbollahlikesplinterfaction, thevegans,areapersistent irritanttoanychefwortha damn.Tome,lifewithoutveal stock,porkfat,sausage,organ meat,demiglace,oreven stinkycheeseisalifenot worthliving.Vegetariansare theenemyofeverythinggood anddecentinthehuman spirit,andanaffronttoallI standfor,thepureenjoyment offood. TopChefMastersfeaturedveganactorZooey Deschanel.Oneofthecheftestantscalledher foodrestrictionsoffputting.Oneofthe cheftestantsfromthatepisodewrote:Iam suspiciousofanyeatingregimedefinedby ideologyratherthangastronomy. Third,theysettheexpectationthatveganfoodis inferior.AnepisodeofTheCookingChannels CupcakeWarsfeaturedabakeoffthatincluded veganbakerChloeCoscarelli,whowonthe episode.Theshowendswiththelosingcontestant, wearingalookonherfacethatsuggestedshewas auditioningfortheremakeofTheExorcist, exclaiming,Ishouldhavewon.Icantbelieve vegancupcakeswon.Killsme.IntheTopChef MastersZooeyDeschanelepisodepreviously mentioned,theguestjudgewasfoodcriticGael Greene.TheblogSlashfoodreportedthatMs. Greenereactedtowardthevegandinerswiththe pityonewouldreserveforaferalchildforcedto subsistonwateranddust. Finally, these shows sorely miseducate viewers that the only source of protein in the American diet is animal flesh. Watching these shows, you would never know that much healthier and equally
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deliciousproteinsourcesexist,includingbeans, lentils,nuts,grainslikequinoa,andevengreens suchaskaleandspinach. AfterIturnoffthetelevisionandvowneverto watchtheseshowsagainapromiseImakeinvain Iamleftponderingthelackofethicsdisplayedin theseshows.Seriousethicalprinciplesarewholly ignoredandtrampled.Eatingmeatviolatesthe ethicalprincipleofcompassiontowardanimalsin whichalmostallAmericansbelieve.Meat productionisanenvironmentaldisaster.Meat consumptionincreasestheincidenceofchronic healthproblemslikecancer,diabetes,andheart disease,resultinginbillionsofpreventabledollars spentonhealthcare.Whiletherearemanyother badactors,foodandcookingshowsthat unabashedlypromoteeatinganimalstomillionsof peopleeveryweekdisplayanunjustifiablelackof ethics. Theroseinallofthesefoodshowthornsisthenew CookingChannelshow,VegEdge,whichportrays vegansandveganisminapositivelight.Thereis alsotheFoodNetworksupcomingGreatFood TruckRace,premieringinAugust2011,thatwill featureSeabirds,aveganfoodtruckfromCosta Mesa,California.Itisstilltobeseenwhether Seabirdswillberidiculedorpraised.Eventhe recentTheNextGreatRestaurantshowedsome awarenessofthecrueltiesoffactoryfarms. Itsstilltooearlytosaywhetherfoodandcooking showsaretrendingtowardsincludingamoral component.Infact,eveniftheyweretrending towardbringingveganismtothemasses,Idoubt thereisanethicalbaseyet.Morelikely,itsabout theBigC,andIdontmeancancer.ItsCapitalism. Morepeoplethaneverareembracingveganism. NonprofitslikeMercyforAnimalsarereleasing moreundeniablydisturbingundercovervideo footageoffactoryfarms.Morevegetariansand vegansaremassmarketingdeliciousveganfood, publishingvegancookbooks,andevenreleasing moviesaboutveganism.Morepeoplearespeaking outabouttheunacceptablehorrorsofusing animalsasfood.Televisionproducers,nomatter what,wanttomakemoneyandarelearningthat

respondingtothisgrowingaudiencebasemaynot besobadforbusiness. TheAuthor MindyKursbanisa practicingattorneywhois passionateaboutanimals, food,andhealth.She gainedherexperienceand knowledgeaboutvegan cuisineandthelawwhile workingfortenyearsas generalcounselandthenexecutivedirectorofthe PhysiciansCommitteeforResponsibleMedicine. SinceleavingPCRMin2007,Mindyhasbeen writingandspeakingtohelpothersmakethe switchtoaplantbaseddiet.Mindywelcomes feedback,comments,andquestionsat mkursban@gmail.com.

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The Vegan Traveler: Austin, TX

By Chef Jason Wyrick

Austinhasalotgoingforit.Funkystores,Zilker park,greatlivemusic,theAlamoDrafthouseanda prolificfilmcommunity,plentyofculture,great food,beautifulscenery,andlotsandlotsoffun stufftodoaroundtheclock.Itsalsoatthe forefrontoftheveganfoodrevolution.Justas interesting,itsalsoattheforefrontofthefood truckmovementandbothofthesecombinedto makesomeexcitingculinaryexperiences! IhadtherecentpleasureofvisitingAustinjust beforethesummerheat(andbelieveme,itsa swelteringheat,notthetolerabledryheatfoundin myhometownofPhoenix)andaftervisitingallthe usedbookstoresintownIcouldfind,mynextquest wastotryasmanydifferentveganeateriesas possible.WhileIdidntgettoallofthem,Idid managetogettoalotofthem. Day1 AfterarrivingatAustinBergstromairportand acquiringmyrentalcar,Iheadedofftomyfirst destination,whichwasnottocheckintomyhotel (theresponsiblething),butto getlunchatMothersCaf (themuchmorefunthingto do).Mothersisoneofthe oldestvegetarian establishmentsintownand ithasadeservedlygood reputation.Igotmyusual, theBBQonaBun(aBBQ

tofusandwich),alongwithasaladwithan incrediblesesamesoydressing.Thedressing definitelymadethesalad, withadeep,nuttyflavorthat didntoverwhelmanyofthe veggies,butdidnt underwhelmthemeither. Thesandwichwas,asalways, exceptional.Itscomprised ofwholewheatbread, picklesandonionsifyou wantthem,andaveryheartypieceofbakedtofu slatheredwitharichBBQsaucethickenedwitha generousportionofpeanutbuttermixedintoit. Thecombinationofpeanutbutter,onion, caramelizedtomatosauce,andspicesmakesthis thebestBBQsauceIveeverhad.Ivealsohadthe EnchiladasMoleatMothersaswellassmoothies, brunch,andafewother dishesliketheReuben andBuenoBurger.All ofthesearesoliddishes, thoughnotspectacular liketheBBQ.Ifyouever findyourselfat Mothers,startwith eitherBBQdishand explorefromthere. Mynextstopbeforecheckingintomyhotelwas theWholeFoodsflagshipstoreindowntownnear theriver.IfyouveseensomeofthenewerWhole

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Foods,theoneswith thefoodbarsand minirestaurants, thenyouvebasically seenthisone.Its huge,withlotsof veganoptions.Imanagedtopickupsomespicy guacamolewhichwasactuallyspicy,somethingnot alwaysthecaseandthenheadedovertotheraw foodsbar.Thisbarwaswhatmadethisparticular locationspecial,sincemostWholeFoodsdont havesomethingdedicatedtorawfoods.Thenut cheesesscoredhighmarks,thoughtherestofthe foodwasonlyok.Iwoulddefinitelygobackand getsomeofthosenutcheesestouseasaspreadat apartyorevenmixwithsomepureedbasilto makealternativeflavoredpesto. NowthatIhadsometravelfood,itwasofftovisit asmanyHalfpriceBooksasIcouldgettoandthen checkintomyhotel.Food,books,sleep.Mission accomplished. Day2 Aftergettingdressed, Imademyfirststop ofthedayatCentral Market.Ihadbeen lookingforwardto thisparticular adventureeversinceI foundoutIwasgoing toAustin.Oneofmy friendsbestdescribed CentralMarketasa placeforpeoplethatlovefoodandhewasdeadon inthatdescription.WholeFoodshadabetter vegetarianselection,butCentralMarketwasno slouchandthequalityofthefoodwasjustbetter. Theproducewasbeautiful,withsamplesavailable forlotsoftheirfruit.Theysellindividualservings andjugsoffreshlysqueezedjuice,theyhadthree

differenttypesofgarlic,baskets ofdifferentdriedchiles,awhole kioskoffreshherbsstraight fromthefarm,andthatwasjust intheproducesection.There wasanolivebar,astandard foodbar,acoffeebar,amini restaurant,asoupandsaladbar,asandwichbar, andanotherfoodbarwitharotatingmenuof items,allwithplentyofveganoptions.DidI mentiontheartisanbakeryandtortillamillwith breadandtortillasmade freshdaily?Therewas alsoahugewallof salsas,mostmadein Texas,amassivewine andbeersection,aisles ofgourmetand standardprecuts,anda coffeeandteaareawith enoughchoicestolast anentireyearifyoujust gotsamplesofeach.Noneofthis,however,helda candletothespicesection.Thespiceselectionat CentralMarketputsmostspicestorestoshame. Aswellastheusualsuspects,therewereover twentydifferentchilepowdersandesoteric ingredientslikeredwinepowder.Therewaseven asectionwithsaltsfromallovertheworld, habanerosalt,chileverdesalt,smokedsalts,it goesonandon.Ispentaboutthreehoursatthe marketandcamehome withasuitcaseofspices (yes,Igoteachofthe chilepowders,salts,and randomingredientsI didnthaveinmy pantry).ImsurprisedI didntgetstoppedby securityattheairport whenIheadedhomea coupledayslater!

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Withafewdaysleft,freshbread,freshtortillas, andatreasuretroveofspicesinmybackseat,I headedofftomynextadventure,myfirstfood truck.Illadmit,foodtrucksmademenervousat first.Ikeepaverycleankitchenandsettingup shopinatrailerinaparkinglotseemedtobequite theopposite.However,theVeganYachthad receivedgoodreviews anditsbettertohave triedsomethingandget burnedthanplayitsafe. Afternavigatingthrough theparkingsituation,I walkedupthestreet wonderingwhatIwas goingtofind.WhatI cameacrosswasadusty parkinglotsurrounded byfiveorsixdifferenttrailersandquiteafew peoplesittingonbenchesunderthepoundingsun. Thatwasagoodsign.TheVeganYachtwasnestled prominentlyamongsttheseotherfoodtrucksand theyhadquiteafewitemsontheirchalkboard menu,whichconsistedofalotofafewitemsthat featuredtempehormeatsubstitutesliketheTLT andFreetoBurrito.Itsounded,well,ghetto,but funanditwas!Whatsamazingisthatalotofthe ingredientsareorganic.Iendedupgettingan organicicedalmondmilkchaiandtheMockChikn Wrap.Thechiknwouldhavebeenfairlystandard, decentfood,ifitwasnt forthefactthatafter puttingittogether,they grilledit.Thattoasted tortillatookthatmeal fromaverageto awesome.Iwould definitelyvisittheVegan Yachtagain,andIwould have,butmytimewas limitedandIhadmore foodtotry.

Morebookstores,astopatWaterloogameswhere Ipickedupseveralroleplayinggamesandsome miniaturestopaint,shoppingfortheclassIwas teachingthenextday,avisittotheclasssite,andI washungryagain!Fortunately,Ihadatripto KerbeyLaneCafwithChristy,thesponsorofthe class,ontheagenda.OfallthetimesIhadbeento Austin,ImanagedtomissgoingtoKerbeyLane. Timetorectifythat.KerbeyLanefocuseson comfortdinerfood,butmakesaverystrongeffort tosourcelocalingredientsandsupportlocal farmersandhasbeendoingthatfarlongerthan thetrendhasbeenpopular.Theyalsomadean efforttoincludevegetarianandveganitemson theirmenubeforetheveganrevolutionhitand thatscoresbigpointsinmy book.Infact,theyeven haveaprominentsection fortheirveganmenuon theirwebsite.Igotthe AvocadoandBlackBean TacosandChristyandI splittheQueso.Mytacos wereaboutwhatI expected.Notgreatfood, butstillfairlydecent.Thequeso,amixofcheese andtomatobasedsalsa,wastangy,butithada hintofnutritionalyeastandImjustnotafanofit. Christy,however,loveditandthatwasimportant becauseshewasnotevenvegetarian,sogoodfor KerbeyLaneforwinningoverthemeateater! Therewasalsoachocolatepieinvolvedinthis endeavor,butitturnedoutthecrustwasnot vegan,sothatwasabummer.Still,itwasanother deliciousitemformynonvegetariandining partner,sogoodonKerbeyLaneagain! Ithoughtthatwouldbeitforthenight,butit turnedoutIwasupwaytoolate.Sometimeswhen Imtraveling,insomniastrikes.Thistime,Idecided tostrikebackwithatriptoMagnoliaCafSouthon CongressStreet.ThisisaplaceIhadbeenseveral

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timesbeforeonprevioustrips,butthosehadbeen quiteafewyearsago.IknewMagnoliaCafwas open24hoursandIwasthinkingaboutordering theMagMud, whichisablack beandip,but notsureI wanted somethingquite thatheavy. WhenIgot there,about2:00inthemorningatthispoint,Iwas abletosneakintogettingatable,animpressive featconsideringthatevenatthehour,thewait timecanbefifteentotwentyminutesandthe placewaspackedandnoisy.AsIsatdown,the gruff,blaswaitressimmediatelycameoverand askedwhatIdlikebeforeevenseeingthemenu. Sadlyforher,Iwasnotaregularandhadtoperuse themenu.Iknow,sometimeslifecanbehard.I thinkshemademewaitanextratenminutesfor punishment.Finally,IsettledonthePortobello Quesadilla,minusthecheese,andafavorite,the HibiscusIcedTea.Bythetimethefoodarrived,I wasexhausted,butIlovinglybitintothe unQuesadillaanyway,onlytowishIwasasleep.It wasfairlyboring,butImstubborn,soIateitall anyway,paidthecheck,andheadedbacktomy room.Adisappointingendtotheday,butitturned outtobemyonlydisappointingfoodexperience theentiretrip! Day3 Timewasrunningshort,buttherewerestillso manymoreplacestotry!Istartedmymorning withanothertriptoCentralMarkettopickup somefreshjuice(applegingerandaseparate bottleoforange)beforeheadingofftomyclassin southAustin.Althoughthistripsoundslikeitwas centeredaroundarestauranttour,Iwasactuallyin towntoteachacookingclassforkidswithPKU,a metabolicdisorderthatseverelylimitstheamount

ofproteintheycanhaveduringaday.Thereisnta lotofculinaryhelpforthiscommunity,soshowing thefamiliesgoodfoodtheycouldmakeathome wasdoublyimportant.Andfun!Wemadesquash chili,zucchinifajitas,mangolimesorbet,eggplant burgerswithtoastedcuminketchup,andspaghetti squashwithbasilsauce.WheneverIteachthese classes,itsalwaysaverymovingexperience.The kidshadagreattimeandalotoftheparentsand someofthekidscameupandgavemehugs becauseitwasthefirsttimeanyonehadshown themhowtomakegreatfoodandcopewithPKU atthesametime.Beingonmyfeetinthekitchen allday,particularlyleadingaclass,isanenergy intensiveexperience,however,sodespitebeing aroundfoodallday,Iwashungry!Offto downtownformynextstop. BeetsCafisarawfoods restaurantlocatednear downtownalongtheriver anditwasverywell reviewed.Naturally,Ihad totryit,althoughIdiddrive aroundtheareaforlonger thanexpectedtryingto navigatetheoneway streets.Ifyougothere,itsnestledinastripmall onthesouthsideofthestreetandtheparking garageisaroundback.Thatshouldsaveyouquite abitofhassle.WhenIfirstwalkedin,Inoticed thattherestaurant,whichissmallforAustin standards,hadthatuniquerawfoodsrestaurant smell(theonethatsmellsofwetgrass),butitwas rathersubdued.Itwascleanandhipwitha counterthatoverlookedthestreetanda refrigeratedareaattheregisterwithlotsandlots ofrawtreatsforsale.Yum!ThenIgotthemenu andImafraidIhadtoturnmywaitressaway twice!Therewerejusttoomanygoodchoices. ShesmiledatmeknowinglyandIfinallycavedand askedwhatitemswereherfavorites.Shedidnot

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steermewrong.IstartedwiththeOMG!Cherries andChocolateSmoothiewhichwaspure,rich, delightinaglass.Ithenfollowedthatwiththe Chalupas.Wow.The rawtortillawascrispand flavorfulandthebean topping,madefrom sunflowerseeds,was phenomenal.Totopit off,itwasdrizzledwitha rawnutbasedsourcream thatIwantedtolickoff theplate.Yeah.Ifinished thesewaytoofastandnowIwastoofullfor dessert.Anotherexcuseforareturnvisit,I thought,butIknewIdneedsomethingforlater,so IgottheELTtogo.Thatsaneggplantbacon, lettuce,andtomatosandwichonarawbread. Sadly,thisonedidntcomparewiththeChalupas andtheeggplantbaconwaschewy,butIstill dreamaboutheadingbacktoBeetsCaf. Stillfullfromdinner,I spentacouplehours walkingdown6thStreet, listeningtoplentyof greatmusicanddoing lotsofpeoplewatching, beforeheadingdownto theUniversityareafor mylaststopofthenight and,itturnedout,one ofmymostfunexperiences.ToyJoyislocatedjust northofU.T.onGuadalupeStreetandcamefroma personalrecommendationfromoneofmy Facebookfriends.Atoystorewithvegansoftserve icecream.Icouldnotwait!ToyJoyswebsite describestheirselectionasastaggeringarrayof toysandodditiesfromaroundtheworld!Thatsa fairlyaccuratedescription,buttheyforgotto mentionthattheyarepackedwithnostalgiaitems andboardgames,too.Thisisdefinitelyjustas

muchastoreforadults,ifnotmore,thanitisfor kids.Ontask,though,Iheadedtothebacktothe veganicecreamparlor.Thatsright,aveganice creamparlorfeaturinglocallymadesodas.They alsohadteas,includingboba,shakes,coffee,and sundaes!However,rootbeerfloatwasinmy sights.Thenitwasinmyglass.Thenitwasmy stomachafewminuteslater.Iseriouslythought aboutgettinganotherone,butresponsibilitywon out.Theicecreamwasperfectandthesodawas thebestrootbeerIhad everhad,andIvehad quiteafew.Hmmm. MaybeIshouldhave gottenasecondone.I stayedawhilelonger lookingaroundthestore andmarvelingatsomeof theitemsfrommy childhoodthatwereon salehereandsomenewonesthatwerejustcool. HavingpickedupR2D2Christmaslightsformy wife,andwantingafewmorethings,butknowingI couldntfittheminmysuitcase,Iheadedbackto thehotel.(Thenameofthatrootbeer,bytheway, isMaineRootBeer.Ironic,asthepresidentand founderarebothAustinites.) Anotherdaydown,onemoretogo.TonightI spentpackingsoIhadasmuchtimetotravel aroundthecitybeforemyflightleftthenextday. Day4 ImademylasttriptoCentralMarkettogetsome morejuiceandpickupfreshbreadformywife, whichIstuffedintomysuitcase,andthenmademy waytoasmalljuicebar/coffee/mostlyrawfoods caflocatedjustablockawayfromMothers.The DailyJuiceonDuvalStreetislocatedinaformer gasstation/autoshop,completelyconvertedover toarestaurant.Thisonedoeshaveaheavyraw foodsrestaurantscent.Thatdoesntbotherme,

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althoughI knowsome peopleturn theirnosesup atit.Dontlet thatdissuade youfrom visiting.The coffeealoneisworthaspecialtripthere.Ihad coldbrewedMayancoffee,lacedwithvanilla,and itwassuperb.Smoothandcleantastingwithan aromaticovertone.Iwouldmakeatripthereat leasttwiceaweekifIcouldandIamnotabig coffeedrinker.Thefoodwasfairlystandard,butI didnthavemuchbecauseIknewIhadafewmore placestogo,includingonelasttriptoWaterloo gamesandHalfpriceBooks. Mynextstopwasnttoofar wayandIwasaboutto bravemysecondfoodtruck totrysomethingthat sounded,well,oddand intriguing.JackfruitBBQat theCounterCulturefood truck.Thisbrightskyblue trailerwasparkedoutsidea conveniencemart,buthadaniceprivatesetup withacouplebenchesandtablesnestledundera shadetree.Themenuwasntlarge,butevenifit was,Ihadcomeona mission.MyJackfruitBBQ wasreadyafewminutes laterandtheCounter Culturepeopleeven broughtitovertomy table.Serviceatafood truck!Isqueezedmy sandwichtogetherandasI tookmyfirstbite,flavorandtanginessandheat explodedinmymouth.Thiswasincredible.Iam goingtohavetofigureouthowtoduplicatethis

sandwichformyselfand theideaofusingshredded jackfruitasthemeatof theBBQwasbrilliant. CounterCultureowned mytastebuds. Sadly,myflightwas scheduledtoleaveinjust acouplehours,butthere wasonemoreplacetogo.WouldImakeit?Itwas allthewayinSouthAustin,butsowastheairport. Slamthedoor.Hitthegas.Itwastimetoeatlikea Hobbitandhavesecondsies!Twentysixminutes laterIwasatDogAlmighty,ashopspecializingin allsortsofhotdogsandchilidogs.DogAlmightyis notvegetarian,buttheygooutoftheirwayto haveplentyofvegan optionsonthemenu(in fact,everythingonthe menucanbemade vegan)andtheyaretwo timewinnersofthe TexasVegetarianChili Cookoff.Imnotsure howIfeelaboutanon vegetariangroupwinning thechilicookoff.ComeonTexasvegans.Stepit upanddontletthembeatusatourowngame!I expectavegantowinnextyear.Nowgetonit. Anyway,Ihadachilidog(howcouldInot?)andsat downtoeatagain.Thechilireallywasquitegood andthemassiveveggiedog(aTofurkybrat,I believe)wascooked superbly,withanice,crisp skin.Theyalsohappened tohaveMainerootbeer, soIindulged.

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Iboardedmyflight,happy ListofWebsitesformyAustinJourney andsatisfied,readyto headhome,butexcited MothersCafhttp://www.motherscafeaustin.com aboutthenexttimeIcould WholeFoodshttp://wholefoodsmarket.com/stores/lamar visitAustin.Therewerea CentralMarkethttp://www.centralmarket.com/Stores/AustinCentral.aspx fewplacesandeventsI TheVeganYachthttp://theveganyacht.com missed,butIcantwaitto KerbeyLaneCafhttp://www.kerbeylanecafe.com tryCasadeLuz,avegan MagnoliaCafhttp://themagnoliacafe.com macrobioticrestaurant BeetsCafhttp://www.beetscafe.com andrelaxationcenter, ToyJoyhttp://toyjoy.myshopify.com vegandonutsfromRed DailyJuicehttp://www.dailyjuice.org RabbitBakery,Conans CounterCulturehttp://www.countercultureaustin.com Pizza(aplaceIusedtoeat DogAlmightyhttp://www.hotdogalmighty.com atthatnowoffersvegan cheese),atriptoCheerup SpecialthankstotheAustincrewatwww.vegaustin.comforputtingtogethera Charlies,aveganbar, greatresource. somemoreveganfood trucks,allvegetarianIndianplaces,anopen potluckhostedbyRipEsselstyn,and,ofcourse,a returntomyfavorites. ThisarticleisdedicatedtoShirleyWilkesJohnson, whopassedawayearlierthisyear.Shirleywasthe hostofWorldVeganRadioandoneofthenicest andmostgraciouspeopleImetwhileIlivedin Texasandwasincrediblyfun,warm,and welcomingtomewhenIreturnedseveralyearsago fortheTexasVegetarianChiliCookoff. myspicehaulfromcentralmarket TheAuthor achefandinstructortohelpothers.Sincethen,hehas
JasonWyrickisthe executivechefand publisherofThe VeganCulinary Experience,an educationalvegan culinarymagazine withareadershipof about30,000.In 2001,ChefJasonreversedhisdiabetesbyswitchingtoa lowfat,vegandietandsubsequentlylefthispositionas theDirectorofMarketingforanITcompanytobecome beenfeaturedbytheNYTimes,hasbeenaNYTimes contributor,andhasbeenfeaturedinEdiblePhoenix, andtheArizonaRepublic,andhashadnumerouslocal televisionappearances.Hehascateredforcompanies suchasGoogle,FrankLloydWrightFoundation,and FarmSanctuary,hasbeenfeaturedintheScottsdale CulinaryFestivalspremierevent,andhasbeenaguest instructorandthefirstveganinstructorintheLeCordon BleuprogramatScottsdaleCulinaryInstitute.Recently, ChefJasonwroteanationalbestsellingbookwithDr. NealBarnardentitled21DayWeightLossKickstart.You canfindoutmoreaboutChefJasonWyrickat www.veganculinaryexperience.com.
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Hot & Spicy!

An Interview with author and blogger Celine Steen!

Pleasetellusabitaboutyourself. Hi,I'mCelineSteen.I'moneamongmanyvegan foodbloggerswhoturnedcookbookauthor.I movedtotheStatesfromSwitzerlandin1999.I wentveganin2005aftermanyyearsofdoinga poorjobatbeingvegetarian,anditwasprobably thebestdecisionI'veevermade.(Okay,I'mdone pattingmyselfontheshouldernow.) Whatspurredyouontobecomeveganandhow hasthataffectedyourlife? Afriendofminewasveganatthetime,andseeing thatshestillenjoyeddeliciouslookingfoods (includingbakedgoods,whichIthoughtwould becomeobsolete)encouragedmetogiveitatry.I neverlookedback. Ifindthatgoingveganallowedmetobecomefar morecomfortableinmyrelationshipwithfood thanIwasbefore. Butthenumberonereasonformetogoveganwas thefactthatI'vealwaysbeenextremelysensitive tothewayanimalsaretreated:Irememberseeing footageofgeesebeingforcefedwhenIwasakid, andthatneverleftmymindeventhough admittedly,itdidn'tmakemegoveganoreven vegetarianrightthereandthen.

Soapositivesideeffectofgoingvegan,obviously moreimportantthanstillgettingtoeatbaked goods,isthatIamalittlemoreatpeacewith myselfsinceIamdoingaconsciouseffortnotto addtothesufferingofanimals. Youvenowwrittenthreedifferentvegan cookbooks.Whatdidyoudobeforeyoubecame anauthorandwhatwasitlikegettingyourfirst bookpublished? Iwasjustaweeblogger doingherthingwhenIwas offeredtheopportunityto writeacookbook.Iloved writingaboutfoodofcourse, butneverenvisionedmyself writingabookaboutit. Idefinitelyluckedoutwiththisgig,anditalways feelsquitesurrealtogettherewardofholdinga bookwithyournameonit,afterputtingsomany hoursofworkintoit. Whataresomeofyourfavoritetopicsorgenresof foodtowriteabout? Sweetsandbakingingeneralaremyfavoritethings towriteabout.Bakedgoodsarequitephotogenic, delicioustoeat,andIhaveahardtimenot blabbingaboutthemfordaysonendwhenI'm donemunchingonthem.

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 Iguessitallworksoutwellinordertokeepafood blogfrequentlyupdated.Andastomachwellfilled. Howdoyougoaboutpickingwhatrecipesmake thecutforanewbookandwhichonesdont? We(Joni,thecoauthorofthebooks,andI)were usuallyonafairlytightscheduletowrapupour cookbooks,soweneverreallyhadanextra100 recipestochoosefromanyway,butwefirsttested therecipesourselves(oftenseveraltimes),then hadaratherlargenumberoftrustedpeoplefrom variouscountriesaroundtheworldtrythemin theirownkitchenstooanythingthatdidn'tmeet theirapprovalforwhateverreasonwasdroppedor tweakedinordertogetthetesters'thumbsup. Whatapproachdoyoutakewithveganismwhen tryingtowinovermeateaters? Ninjalikeisthewaytogoforme:Ionlybakeand cookthebestofthebestvegangoodieswhenI feedmeateaters,butIdon'tmentionoutrightthat thefoodisvegan,unlesssomeoneasksofcourse. ThenIletoutamaniacallaughter(notreally)when Iwatchthemtakegreatpleasureinenjoyingtheir food. Icasuallydropthehintafterwardsthatyes, actually,didImentionitwasallmadewithout animalproducts?I'mhappytosaytherehaven't beenanycomplaints,sofar.Justrequestsformore (vegan)food. ButI'mclearlylivinginabubblebecauseIhonestly cannotsayI'veoftenencounteredmajorhostility whenmentioningI'mveganorofferingveganfood tononveganfolks. Isthereanykeyadviceyoucanofferwhentrying toveganizearecipe?

Whenyoutakeyourfirststepsasavegan,Iwould recommendpeekingonlineforotherpeople's experiencesinveganizingrecipes,ifyou'relooking toavoidwastingingredients.Askquestionsto veteranvegans,there'salotofusouttherewho aremorethanhappytogivepointerstowhoever mighthavequestionsaboutveganizingfood. Ontheotherhand,gettingtoplayaroundinthe kitchenandmakingyourownmistakesor celebratingyourownvictoriesisafunandgreat waytolearntoo. Thefactthatfearless(andnotnecessarilypro) chefsareconstantlywillingtopushboundariesin vegancookingallowsusalltoenjoytremendous advancesinmakingveganismalittlemore irresistibleandapproachabletoeveryoneeachday. Doyouhaveanyfavorite cheeseormeatsubstitutes? ThesmokedcheddarbySheese remindsmeofgoatcheesefor somereason,soIcan'thelpbut loveitsinceitwassomethingI reallyenjoyedeatingbefore goingvegan. IthinkDaiyaisprettyswell,too,butIhonestly don'tmisseitherwhenthey'renotinthefridge. Asformeatsubstitutes,myfavoritesareWildwood tofuburgersandalmostanythingFieldRoast makes,althoughImustsayIrarelyeatmeat substitutesatthispointthat'sjustbecausemy loveforbeanshasreachedepicproportions insteadandhasmecoveredasfarasprotein(and fiber!)goes. Whatisyourfavoritedishthatyoucookathome? (pleasesharetherecipe!)

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 IcanneversaynotoJoni'sSweetPotatoPo'Boys (http://justthefood.blogspot.com/2010/12/sweet potatopoboysandholiday.html). There'sasymphonyofflavorsandtexturespacked inthere,andhowcouldanyonenotlikethefact thatbreadishuggingallofthistightlyfor convenientandtastytransfertothemouth? Therecipecanalsobefoundinthelatestsuper decadentcookbookJoniandIwrotetogether, HeartyVeganMealsforMonsterAppetites (publishedbyFairWindsPress). Whatadvicecanyougivetonewvegancookbook authors? Beoriginalandinnovative! Therearesomany(awesome) vegancookbookscomingouton themarketrightnow,thatit's vitaltohaveasmuchvarietyin subjectsaspossible. Askeveryoneyouknow(thereadersofyourblogif youhaveone,parents,coworkers,schoolmates, peopleyouknowfromveganforums,andeven meateaters)whattheyarelookingforin cookbooks.Thatwayyouknowthatwhatyou'll writeaboutisguaranteedtohitthespotforyour readershipandensuresomewelldeservedsuccess whenyourbookgetspublished. Whatsnextonthehorizonforyou? I'vegotacoupleofcookbookrelatedprojectson thestoverightnowthatarewaitingtogetthe greenlights,whichisexciting. I'malsoextremelyluckytohavegottenseveral foodphotographyjobsthankstotheblog,soI'm

alwaysworkingonimprovinginthatfield,and definitelyenjoyingtheride. Enoughaboutmenow! ThanksCeline! ContactInfo YoucanreachCelineat celine@havecakewilltravel.com,andfindherblog atwww.havecakewilltravel.com

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Interview with Vegan Media Queen Chlo Jo Davis!

Pleasetellusabitaboutyourself! ImaJewishgirl,borninLiverpoolEngland,raised inNYContheuppereastandwestsidestoan eccentricfamilyofintellectuals,Rabbis,beauty queens,andravinglunatics.Overall,itwasa colorfulchildhood,Imonlypartiallyscarred.I spentmyformativeyearsinprivateschools, yeshivas,andmyteensrebelling,singing,and escaping.Ivedonealittleofeverything,from promotingsomeofNYCsbiggestgaypartiesto owningavintageresalebusiness,withafewreality TVstintsinbetween.Itsbeenafabulousjourney, andtheroadaheadlooksdelicious. Whatledyoutobecomevegan?Wastherea pivotalmomentorwasitmoreofaseriesof events? Itwasoriginallydatingavegan.IngridNewkirkis rightaboutwhatshesaysaboutveganizingvia dating,itworks!ThispersonIwasdatinggaveme someinfoonfactoryfarms,anditwasaneasy decision.Amazinghowyoucanbeanintelligent personandcontinuetosupportmurderwithoutit beinganobviousnono.Anyonewithaheartwho seesfootagefromthekillingfloorofafactoryfarm goesveganonthespot.MyhusbandJeremyDavis

wasamajorbaconandeggs,2packsofasmokesa daytouringrocknrollerwhenImethim.He watchedPeaceableKingdomwhenwedbeen datingalittlewhile,andwentveganandsmoke freeonthespot. Howdoyoumergebeingveganwithyourdaily lifeandyourpersonalrelationships? BeingveganiswhoIam.Ivehadtodumpafew friendsfrommycirclewhojustdidntgetitwhenI wentvegan,andIfeelnoregretsaboutit.Ifyou aregoingtobecombativeandunkindaboutmy veganism,walkonby.Thevegancommunityin NYCissorichandloving,Ineverfeelalackof support.Imalsoluckythatmyhusband,son,aunt, andcousinareallvegansoitsreallyafamily affair! Whatprojectsandorganizationsareyouinvolved withandwhatroledoyouplay? IdowhatIcantohelpmyfavoriteorganizations; FarmSanctuary,WoodstockSanctuary,Mercyfor Animals,PCRM,andSeaShepherd.Wheneverthey needmyexpertiseorcontacts,Imthereto provide.

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WhatisGirlieGirlArmy? GirlieGirlArmyisyour onestopresourcefora ferociouslyprogressive, urbanmindedapproach tocrueltyfreeliving.We don'tcarrypicketsigns, wecarrydesigner clutches.Wedon'tpreach,wepolish.Ourmessage issimple:Youcanlivelargeandstillmakea positiveimpact.Youcanbeecoconsciousand elegant. WhatpromptedyoutostartGirlieGirlArmyand howdidyoudoit? WhenIfoundedthissitemanyyearsago,Ifound fewresourcesforpeoplewhowantedtolive ethicallyandfabulously.Hempwasn'tmyscene then,unlessitwasonaStellaMcCartneyclutch.I wantedtoprovideresourcesforotherladiesof glamourwhowantedethical(andthatmeans animalfree!)styleandlivingtips,fromwhat vitaminsarebestforyourbodytypetoDIYing yourowncleaningproductsandevensome randombitsoffunnynonsense.Mybloggingbegan intheformofaweeklynewsletterwhenIwasa partypromotermanymoonsago.Iwouldsendout anemailaboutwhereIwouldbethrowingabash thatweekandaddinsomefuntidbits.My subscriberlistgrewprettyhuge(manyofthose originalsubscribersarestilldevotedreaders!)andI mergedthesiteintohavingaphilanthropically fabulousslant.Ilaterbeganavintageandsample salebusinesswhereIwouldholdprivatesalesin Atlanta,NYC,andLA.Iusedthenewsletterto promotethosesalesandstillincludedinformation suchas,"ThisdogneedsahomeinPhilly,"or, "Checkoutthisamazingrecipeforveganpizza!" Finally,asmytechnologicalsavvygrew,sodidthe site.

Howdoyouchoosethetopicsyouwrite about? AnythingIminterestedinreading,or knowingmoreabout,orthatinspiresme, makesmelaugh,ortitillatesmeiswhatwe cover. WhateffecthaveyouseenGGAmakein thelivesofitsreaders? Gosh,well,foronethingweveveganized hundredsofpeoplesowevedefinitelysaveda wholelottacolonsfromcancer!Ithinkweve inspiredwomen(andsomemen!)tomakemore earthfriendlychoicesintheirdailylives.Evenifwe getonewomantodumpWindexinlieuofMrs. Meyers,wevemadeanincrementaldifferencein theworld,andinahouseholdsoverallhealth.Tiny ripplescreatebigwaves. YoureoneofthemostwellconnectedpeopleI know,particularlyintherealmofartisticmedia andfashion.Howdoyouusethatnetworkto supportandpromoteveganismandwhat differencehasthatmadeinyourlifepersonally? Ihappentolovepeople.Imagirlsgirl,awomans woman,andafriendtoeveryone.Youhaveto reallyscrewmeoverformenottogiveyoumy kishkas(thatsgutsinyiddish.)So,Ilovetalkingto everyonefromastreetsweepertoamoviestar, Ivegotarealfascinationwithlearningabout everyone.Iusuallygeteveryonelifestoryinone conversation.Itsnotaplannedormethodical,I trulybelieveeveryonehassomethingincredibleto teachme.Thatsaid,Ihavesomethingtoteach themtoo!Thebasicsofcompassionateeating!So whethertheyaskornot,Ishare! Asarelativelynewmother,doyouhaveany adviceforexpectingveganparents?

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OhyesIdo!Illbesharingitallinmyupcoming webseriesLittleSprouts,BigCity(andthenbook) withAlexJamiesononveganparenting! Thebasicsare:breastfeednonstop,attachment parent,listentoyourbaby(cryingmeans something,always)andlaughthroughthedoody explosions!Haveyourwellresearchedanswers downpatonveganismforkidsandpregnancy. Dontletanyoneswayyouonwhatyouknowis right!Haveagoodcommunityofothereco minded,veganparentstoaskquestionsandlend support. Overall,ifyourpartnerisyourBFF,youaregoodto go. Howdidotherpeoplereactwhentheyfoundout youwerepregnantandvegan?Diditcauseastir andhowdidyouhandleit? Overallthecommunitywasincredible,andwere obsessedwithPanther. Nowontoacookingquestion!Whatisyour favoriterecipethatyoumakeathome?(please share!) IcookasmuchasIcan.Simpleanddelish:Ireally lovesweetriceforbreakfast.Sothatisbrownrice, inplaceofwaterfreshfruitjuiceandcoconutmilk, lotsofnutsanddriedfruits,alittleclove, cinnamon,andteaspoonofvanilla.Bringtoboil, simmer30. Doyouhaveanynewexcitingprojectscomingup? Everythingisexcitinglately,butyea,booksand moreTVstuff,andasiteredesign.Ivelearnedmy lessonaboutkeepingprojectsthatarent100% donetomyself,becauseafternegotiatingthree majornetworkTVshows,andhavingthemnotgo

toseries,Ivelearnedthattheentertainmentbizis asunreliableasaricketywagon.Definitelymore kids,definitelymorewriting,andalwaysmore eating! ThanksChloJo!

ContactInfo

YoucanreachChloJoatwww.girliegirlarmy.com.

Bio
ChloJoDavisisan activist,writer, greenexpert, animalrescue warrior,radiohost, onlinepersonality andethicalfashion expert.BeyondbeingnamedoneoftheHottestJewsin theWorld,byHEEBMagazine,Chloisabonafide green,veganvixen.ShelivesinNYCwithherHusband, hernewbornsonPantherBritain,andtheirfivepets wheresheworksdailyonherlifesmission,togreenthe worldonepersonandanimalatatime.Shemakes stridestowardthatendeachdayastheeditorinchief ofGirlieGirlArmy.com,agreenguidetoglamazonliving thatboastsmorethan300,000readers.Youvealso seenChloascelebritydirtshostonRiverWiredandin anErrolMorrisdirected,nationalcommercialforSilk SoyMilk.Plus,youveheardherontheairwaves weighinginonthetopicsthatshecaresaboutona varietyofradioshowsfromAirAmericatoQ102.Chlo washonoredforherPhilanthropicAchievementsbyPay itFashionForwardandLLCoolJ,andvotedanEthical FashionIconbyVegNewsMagazine.Thegoodnewsis youllbehearingalotmorefromChloasabookon compassionateglamazonlivingandatelevisionshowin developmentonthesametopicarewhatsinstorefor 11!Youareaslikelytoseeherfrontrowatafashion showairkissingherfabulousfriends,asyouleadinga demonstrationforacauseshe'spassionateaboutand thatdarlings,iswhataglamazonisallabout.

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An Interview with Baker and Donut Maker Extraordinaire Sara Beth Russert!

Pleasetellusabitaboutyourself. Hi,mynameisSaraBethandIamfromSeattle, Washington.Imakemylivingpreparingand feedingpeopleveganfoodandIlovedoingit!My realinterestandpassionisinvegansports nutrition,butpeoplekeepaskingforsweets,soI dowhatIgottado,haha. Whydidyoudecidetogoveganandhowhasthat affectedyourlife? IbecameaveganwhenIwas16.Iwasinfluenced bythebandsIlistenedtoatthetimeandbyother kidsmyagewhowereactiveinveganoutreach.It hasbeenoneofthesinglemostlifechanging thingsIthinkIhaveeverdone.ItisthereasonI startedbakingandcookingandhowIfoundmy passionforpreparingfood. Didyoudecidetogoveganbeforeorafteryou startedworkinginthefoodindustryandhow haveothersreactedtothat? IbecameveganbeforeIeverhadanyinterestin bakingorcooking.Ihadtolearnthoseskillsasa
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resultofbecomingaveganandnotbeingableto getcommerciallymadetreats.Nowitisprettyeasy mostplacesinthecountry,butatthetimeitwas prettytough,andifyouwantedagoodvegan cookieyouhadtoknowhowtomakeityourself. Bakingispreciseenoughwithoutavoidingeggs, butter,etc.Bakingvegan,however,isoftenin unchartedterritory.Whathaveyoudonetodeal withthatissue? Itisprettysimple,really,toveganizeastandard recipe.Thenthroughrepetitionandplayingaround withyourbasicrecipeyoucanreallyperfectitover time.Therearefewthingsthatcannotbe replicatedusingveganingredients,andthoseare justamatteroftime. Canyougiveanyquicktipsortricksforbudding veganbakers? Itmayseemdauntingtosomeonenewtovegan bakingbutsubstitutionsareveryeasyonceyou understandthechemistrybehindwhatyouare makingandthepurposeoftheingredientyouwant toreplace.Ifyouarereplacingeggsjustthink
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aboutwhattheeggisdoingintherecipeisit addingliquid,leavening,binding?Thenreplaceit withaningredientthatservesthesamepurpose bananaorapplesaucearegreatforaddingliquidto arecipe.Starchesaregreatthickenersand bindersandgoodoldbakingsoda/powdercan alwaysbereliedupontoraiseyourcakeand cookies.Iwouldutilizetheinternetandyoutube, youcanlearnalotfromwatchingsomeonemake somethingwithstandardingredientsonyoutube. Recently,youwonthedonutchallengeonFood NetworkChallenge.Congratulations!Howdid thatshowcomeaboutforyou? ThedonutshopIworkforreceivedacallfromthe productioncompanythatmakestheshowFood NetworkChallenge.Theyaskedifwehadanyone thatwouldliketoapplytobecastforthefood networkchallengedonutchampionsepisode.Iwas theobviouschoiceasalongtimebakertherewho alsowasdoingthemajorityoftheprforthe company. Whatwastheprocesslikeleadinguptothe show? Justgettingthroughthecastingprocesswaspretty wild,therewerephotosubmissions,phone interviews,andavideoapplication.Imadeitinand thenitwasawaitinggameforaboutamonth beforeweweregivenanyinformationwecould usetoprepareforthechallenge.Rightbeforewe flewouttofilmweweregiventhedetailsofthe challengeandwereaskedtosubmitallofour recipesandplansinaveryshorttime.Thatwasthe moststressfulpartoftheentirecompetition.I couldn'tusemyemployersrecipesormixasthe exactrecipesareproprietarysecretsandwedidn't wanttogiveawaytherightstopublishthemsoI hadtowriteallnewrecipesfor4differenttypesof donutfromscratchinlessthanaweekstime.And

figureouthowIwasgoingtobuilda3foottall animalsculpture!OnceImadeitthroughthatpartI figuredIcouldhandleanything. IimaginebeingonFoodNetworkChallengeis fairlyintense.Whatwasitlikebeingonset? Itwasreallyexcitingandreallystressful.Youhave lightsandcamerasalloveryouandtheactualday ofthechallengewasabout18hoursfromstartto finish.Youareexpectedtobeentertainingand showyourpersonality,butatthesametimeyou aretryingtoperformanextremelyintensemental andphysicaltask.

Howdidthejudgesreacttothefactthattheyhad aveganbakerinfrontofthem?Didanyoftheir attitudeschangeasthedaywenton? Drastically!Thedaystartedwithalotofnegative commentsabouthowveganbakedgoodsalways tasteoffandthatthereisnosubstituteforreal butter,andbytheendofthedayIwasgetting compliments.Itdidn'tphasemetoomuchbecause IknowthereisatonofHORRIBLEveganbakingout there,Ihavetasteditandthatmayhavebeentheir previousexperience,butIalsohadconfidencein thefactthatminewouldnotbehorrible,andthat theymightactuallyevenenduplikingit. Whatdonutdoyouthinkcinchedthecompetition foryou?(pleasesharetherecipe!) Wellthejudgesallhaddifferentfavoritesinthe finalround,buttheoriginaldonutImadeinthe

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Whatadvicecanyougivevegansinterestedin gettinginvolvedinthebakingsideofthefood industry? Justdoit!Tryandlookfor amentor,worksomewhere Aspicedcakedonutwithmapleglaze thathasanexperienced veganbakeronstaffthat PreparationTime:40min Serves:2436donuts youcanpickupasmuch CookingTime:12min knowledgeaspossible from.Mostplaceswilltake Batter someonenewtobakingif 9cupsAllPurposeFlour .25cupsSoyFlour theyhaveenthusiasmand 1TablespoonBakingSoda 2TablespoonsBaking willingnesstolearn.There Powder stillaren'treallyvegan 1TablespoonSalt 1TablespoonCinnamon culinaryschoolssoyou 1teaspoonCardamom 1teaspoonCoriander havetolearnasan 2teaspoonsGinger 2.75cupsSugar apprentice.Don'tbeafraid 2teaspoonsLecithin 2TablespoonsOil tolearnfromnonvegan 2teaspoonsVanillaPowder 2teaspoonsOrangeZest bakingaswelltakewhat 34cupsWater PalmOilforfrying youobserveandapplyitto yourveganbaking.Be creativeandhavefun! Glaze 1.75to2cupsMapleSyrup 4cupsPowderedSugar Whatsonthehorizonfor 2TablespoonsEarthBalance 0.5teaspoonVanilla you? Extract Pinchofsalt Iamworkingonwritingmy firstcookbookandtryingto Createglazebyheatingmaplesyrup,earthbalance,andvanillainasmallsauce figureoutwaystogetmore panovermediumheat.Stirfrequentlyuntilitreachesalowboilandremove andmorepeopleeating fromheat.Pouroverpowderedsugarandwhiskuntilcombined.Addsaltto andtalkingaboutvegan taste. foods. Mixcakebatterbycombiningdrytowet.Reserve1cupofwater.Mixon ThanksSaraBeth! mediumlowspeeduntilallingredientsareincorporatedaddingsmallamounts

firstroundwassaidtobeoneofthebesttheyhad allday

French Toast Donut

ofwaterasneeded.Yourfinishedbattershouldbeasmooththickconsistency. Allowbatter35minutestosetupandloaditintoyourcakedepositor.Fry donutsin350375degreepalmoil,flippinghalfwaythrough,andallowthem todrainafterremovingfromoil. Finishdonutswithmapleglazewhilestillhotandsetuprighttoallowglazeto harden.

ContactInfo YoucanreachSaraBethat sarabeth.russert@gmail.co mandat www.vegansarabeth.com. Youcanalsofindheron Twitter@sarabethxvx

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Restaurant Review: Saturn Caf

Reviewer: Ryan Luttrell
SaturnCaf http://www.saturncafe.com 2175AllstonWay Berkley,CA94704 510.845.8505 Hours MF11:00a.m.12:00a.m. SaSu10:00a.m.12:00a.m.

145LaurelSt. SantaCruz,CA95060

MF11:00a.m.3:00a.m. SaSu10:00a.m.3:00a.m.

FindingsomethingtoeatinBerkeley,California after10:00p.m.cansometimesbedifficultfora vegan.However,recentlywhileIwassearchingfor suchatimelyexperience,IcameacrosstheSaturn CafnearthecampusoftheUniversityof California.Thefoodwasexcellent,promptingme tovisitSaturnCafagainacoupleoftimestotry outsomedifferentmenuoptions.SaturnCafhas averyfunandvastmenucenteredcompletelyon vegetarianandvegancuisine.Theexperiences havebeenoutofthisworld! Atmosphere SaturnCafispositionedonAllstonWay,rightoff ofOxfordStreet.Uponenteringtherestaurant, youinstantlygetthefeelofa1950sdiner.There aremilkshakesbeingmadebehindthecounter, pinkwallsstreakedwithwhitestarsandmilky ways.Asyousitdowntolookoverthevastmenu, yousitonatablewithaglasstop,coveringall typesoftoys,trinketsandotherspacegear. Basically,itsafunplacetodine!

Food ThecuisineofSaturnCafconsistsofthatofa 1950sburgerjoint,madesolelywithvegetarians andvegansinmind.Theremenucontainsa healthylistingofdifferentsandwiches,burgersand salads,allwithathemedtwistofthespacey atmosphere.IhavefoundtwoitemsthatIhavea difficulttimechoosingbetweenoneverytrip:the FLTandthe Space Cowboy. Onmytrip toSaturn Caf,Itried theFLT. This sandwichis aplayoffoftheBLT,usingFakinbacon,stacked uponlayersoflocallygrowntomatoesandgreens. Thetoweringsandwichstandsabout3tall,andis servedwithachoiceofSaturnCafsonionringsor fries.Thesideoptionsarealsodifficulttochoose fromastheonionringshavebeenlightlyfriedto produceagentlecrisponlyuntilbitingthrougha perfectlycookedonionring,orthechoiceoftwo

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fries:steakorthin.Thethinkfriesarecookedtoa perfectcrisp,whilethesteakfriedarealmost denseandcloudyintexture. Nexttime,IexperiencedtheSpaceCowboy.Thisis myfavoritechoiceonthemenubecauseofits appealtomysouthernupbringingeatinggrilled burgersandbarbequesauce.Theburgerisanice, roundedveggiepatty,placedontopofarounded bun,butthepleasureisinthetoppings.TheSpace Cowboyislayeredwithonionrings,barbeque sauce,lettuceandwhitecheddarcheese.The combinationofingredientstoppingatender cookedveggieburgermakesanoutstandingmeal! Theseoptionshavebeenexceptionaleachtime thatIhavedinedatSaturnCaf,butthekeytothe mealisoneoftheswirlingmilkshakesmadewith veganicecream.Thecustomarychoicesof strawberry,vanillaandchocolatearespunintothe heavens,butthemasteristhechocolatemint shake.Thisdelightfulmixtureofdicedvegan chocolatechips,withminticecream,isatreatfor theages.Itsanoutstandingwaytofinisha tremendousveganexperience! Price ThepricesoftheSaturnCafarereasonableand affordable.TheFLTcost$7.95,whiletheSpace Cowboywillrunabout$9.50.Theshakesarea dealat$5.25,asyouessentiallygettwoshakes (theyprovideashakeinachilledglassandthe entirecontainer,fullofshake,fromthe spinning).Whiletherestofthemenuroundsout betweenalowof$6.75,andahighof$9.50.They alsoactivelyselltheirproductthroughinternet salesandsocialmediaawareness.
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Conclusion SaturnCafisanamazingexperienceforthevegan orvegetariandiner.Itsquick,efficientandoffersa varietyofchoicestokeeptheexperiencesnewand fresh.Ihighlyrecommendtheexperienceforthe veganorother! TheReviewer RyanLuttrellisaculinary consultant,currentlyworkingas aFoodStylistfortheFood NetworkandforPartyPlanners WestinpreparationforSuper BowlXVIinIndianapolis.Hehas 16yearsoffoodindustry experienceaftergraduating fromtheCulinaryInstituteofAmerica.ChefLuttrell hasbeenanExecutivePastryChefatChezPhilippe inthePeabodyHotel,ErlingJensens,Ronnie Grisantis,andwasProgramDirectorforLEcole Culinaire(allinMemphis,Tennessee).Additionally, hehasworkedatthepastthreeSuperBowlsasthe ManagingCulinaryDirectorandispursuingan MBAdegreefromtheUniversityofMemphis.He residesinBerkeley,California,withhiswifeand son.

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Book Review: Anis Raw Food Asia

Author: Ani Phyo
Reviewer: Madelyn Pryor
Ifyouareintheleastcuriousaboutrawfoods,you probablyknowthenameAniPhyo.Ifyouknowher name,youknowhowamazingherbooksare.Ifyou arenotcuriousaboutrawfoodsandyoupickup thisbook,youwillbeamazed.InAnisRawFood Asia,Phyohascreatedabookthatismorethana collectionofrecipes,butalsoalifestyleguide. Thosenewtorawfoodswillbepleasantly surprisedbythisbook.Asinallherotherbooks, Phyoincludesallthebasicsofwhyyoushouldeat raw,andhowtodoit.Youcangetdirectionson howtomakerawnoodles,howtodehydrate withoutanExcalibur,andevenhowtomakeraw waterkeifer(somethingIstarteddoingafter readingthisbook.Yum!).Ifyouareanexperienced connoisseurofrawfoods,youwillalsofindthis bookembracesyou.CucumberNamul,Kreamed CurrySaagSpinach,andPineNutMustardSauce areallexcitingnewadditionstoanyrawfoods repertoire.Andthosebarelytouchthesurfaceof therecipetourofAsiawithAnisownuniquetwists oneveryrecipe. ButlikeallPhyosbooks,AnisRawFoodAsiadoes notjustconcentrateonfeedingyourbody,butalso feedingyoursoul.Witheverythingfromtipsto detoxifyingyourhomebymakingyourown householdcleansers,toclearingyourmindof
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Author:AniPhyo Publisher:DaCapoLifelong Books Copyright:2011 ISBN:9780738214573 Price:$22.50

harmfulstresswithalistofwaystothinkmore positivethoughtsyouwillfindawealthofgreat informationonclearingyourlifeofharmful ingredients. Readingthisbookcovertocovergivesyou everythingyouneedtobekindertoyourself,your community,andyourenvironment.Whereveryou areonyourjourneyofveganism,youwillfindAnis RawFoodAsiaamotivatingcompanion.Treat yourselftothiswonderfulbooknow! TheReviewer Madelynisaloverof dessert,whichshe celebratesonherblog, http://badkittybakery.blogspot.com/.Shehasbeen makingherowntastydessertsforover16years, andeatingdessertforlongerthanshecaresto admit.Whensheisntinthekitchencreatingnew wondersofsugarygoodness,sheischasingafter herbadkitties,orreviewingproductsforvarious websitesandpublications.Shecanbecontactedat thebadkittybakery@gmail.comor madelyn@veganculinaryexperience.com.

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Product Review: Earth Caf Raw Cheesecakes

Reviewer: Jason Wyrick
EarthCaf http://www.earthcafetogo.com/ 27601ForbesRoad Suite16 LagunaNiguel,CA92677 9495830800 Canbepurchasedat:Whole FoodsandatEarthCafwebsite Price:$5.99perslice,$34.99per cheesecake

Whatbettercomplementtothespicyissuethana creamy,cool,refreshingrawcheesecake?Ifirst hadthesecheesecakeslastyearattheWhole FoodsinTucsononacompletewhim.Imnot usuallyafanofmostprepackagedrawfoods,at leastnotenoughtopaytheexorbitantprices chargedformanyofthem,butitwasveryhot summerandthecheesecakelookedintoxicating. MywillcavedandIamsoverygladitdid. ThesearethebestvegancheesecakesIvehad,raw orotherwise.Thetextureiscreamyandsolid,rich andlush.Thetastemanagestobebothlightand decadentsimultaneously,withahintoftartness foundinmoretraditionaldairycheesecakes. Ihavehadtheoccasiontotryquiteafewofthe differentflavorsEarthCafoffersandeachofthem isoutstanding.Chocolate,raspberry,cherry, coconutcarob,blueberry,lemon.Allwere wonderful,thoughmyabsolutefavoriteswerethe berryflavors.Tobehonest,Icreatedsuch occasionsjustsoIcouldtrythedifferent

cheesecakes,butwedontneedtospeakofsuch thingsanymore!Ahem. Theseareclearlyadessert,buttheyalwaysleave mefeelingpleasantlyfullafterwards.Satisfied withoutaheavy,weighteddownfeelingandIvery muchappreciatethat. Ifyourelookingforatraditionalcheesecakeflavor andtexturewithoutthedairy,thismightnotbean exactmatch,butImokwiththatbecausetheyare ohsomuchbetter. TheReviewer
JasonWyrickisthe executivechefand publisherofThe VeganCulinary Experience,an educationalvegan culinarymagazine withareadershipof about30,000.In 2001,ChefJason

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reversedhisdiabetesbyswitchingtoalowfat,vegan dietandsubsequentlylefthispositionastheDirectorof MarketingforanITcompanytobecomeachefand instructortohelpothers.Sincethen,hehasbeen featuredbytheNYTimes,hasbeenaNYTimes contributor,andhasbeenfeaturedinEdiblePhoenix, andtheArizonaRepublic,andhashadnumerouslocal televisionappearances.Hehascateredforcompanies suchasGoogle,FrankLloydWrightFoundation,and FarmSanctuary,hasbeenfeaturedintheScottsdale CulinaryFestivalspremierevent,andhasbeenaguest instructorandthefirstveganinstructorintheLeCordon BleuprogramatScottsdaleCulinaryInstitute.Recently, ChefJasonwroteanationalbestsellingbookwithDr. NealBarnardentitled21DayWeightLossKickstart.You canfindoutmoreaboutChefJasonWyrickat www.veganculinaryexperience.com.

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Recipe Index

Clickonanyoftherecipesintheindextotakeyoutotherelevantrecipe.Somerecipeswill havelargewhitesectionsaftertheinstructionalportionofthem.Thisissoyouneedonlyprint outtheingredientandinstructionalsectionsforeaseofkitchenuse.

Recipe
EatatYourOwnRisk TortureChili PizzaofPain SalsaDoom ShichuanChileOil ThaiCurryPastewithYuzu PutsMostPeopletoShame SundriedTomatoJalapenoPoppers PintosBorrachoswithGarlic ChipotlePaste JerkSeitanonGrilledFlatbread EggplantinAwazeSauce FigPistachioBallswithHarissa Sriracha PepperjackCheeze WasabiMisoSoup SpicyAppleChips SortofHot LentilSoupwithCurriedYogurt CoffeeChileRubbedTofu RoastedPoblanoPineNut Quesadilla StuffedHatchChiles SpicyPortabellaSalad HotArtichoke&OlivePaella PlantainswithChileGingerSauce HotSauce

Page
53 56 60 19 19 63 66 69 72 75 78 81 84 87 90 93 96 99 102 105 108 15

Recipe
Mild UdonNoodleswithShichimi Togarashi Gazpacho&AguaPicante GreenswithSpicySmokedTempeh SpicySwedishTempehMeatballs AnchoVanillaCoffee SpicyBreadorPitaDippingMix PepperTempehBacon HorseradishCheeze ChocolateAlmondSpiceTart Rockamole NoHeatRecipes What,youreallythoughtthere wouldbesomethinghere?Icant believeyouevenlooked. Miscellaneous FrenchToastDonut

Page
111 114 117 120 123 126 129 132 135 22 46

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Torture Chili
Type:MainDish Serves:4 TimetoPrepare:1hour Ingredients 1onion,diced 6clovesofgarlic,minced 1tsp.ofoliveoil cupofhotNewMexicochilepowder 2tbsp.ofanchopowder 12tsp.ofchipotlepowder 8chilesdearbol,ground 2tsp.ofMexicanoregano 2tsp.ofgroundcumin tsp.ofsalt 2tbsp.ofwholewheatflour 2cupsofwater 1cupsofcooked,rinsedpintobeans 1cupsofcooked,rinsedblackbeans Instructions Dicetheonion. Mincethegarlic. Grindthechilesdearbolintochilepowder. CombinetheNewMexicochilepowder,anchopowder,chipotlepowder,arbolpowder,Mexican oregano,cumin,salt,andwholewheatflourtogetherandsetitaside. Overamediumhighheat,sauttheonionintheoiluntilitislightlybrowned. Reducetheheattomediumandaddthegarlic,sauting1moreminute. Addthechilepowdermixandstirforabout1minute. Slowlyaddthewater,stirringthewholetimeuntilyouhaveagravy. Addthebeans. Reducetheheattolowandallowittosimmerforabout40minutes.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

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LowfatVersion
Omittheoilfromtherecipeandsauttheoniondryoveramediumhighheatuntilitstartstobrown, thencontinuewiththerecipeasis.

KitchenEquipment
PotorWok Knife CuttingBoard MeasuringCup MeasuringSpoon StirringSpoon SmallMixingBowl ColanderfortheBeans Presentation Sprinklewithafewcutsoffreshcilantrointhemiddle ofthebowltogivethechiliasplashofcolor. TimeManagement Thischilecanactuallybeeatenwithinjustafew minutesofaddingthebeanstothechilesauce,butthe longeritsimmers,thebetteritgets.Youcanstorethis intherefrigeratorforabouttwoweeksanditfreezes quitewell. ComplementaryFoodandDrinks Thisisquitespicy,soserveitwithsomethingthatcanmitigatetheheat,likebreadoracool,sweet drink. WheretoShop AllthechilepowdersareusuallyavailableaspowdersinyourlocalmarketintheMexicansection,but ifyoucantfindthem,youcanalwaysusewholechilesandgrindthemintopowderinyourblender. Itonlytakesaminuteorso.Approximatecostperservingis$1.25. HowItWorks Theonionislightlycaramelizedtogivethechilisomesweetnessandalsosomebulk,butitsnot overlybrownedsothattheprevailingflavorischileandnotcaramelizedonion.Thechilepowders arelightlytoastedtoactivatethevolatilecompoundsinthem,intensifyingtheirflavors,butthey
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

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shouldntbeonadirectheatforverylong,orelsetheybecomebitter.Flourisusedinthechile powdermixtogetthesaucetolightlybindtothebeansandgiveitsomeviscosity.Multiplechiles areusedtoaddcomplexityofflavor.Thechipotleaddssmokiness,theanchoaddsacaramelfruity flavor,thearbolsaddacrispheat,andtheNewMexicochilesmakearobustsauce. ChefsNotes Thischiliisonlyforthebravestofthebrave,hencethename. NutritionFacts(perserving) Calories302 CaloriesfromFat18 Fat2g TotalCarbohydrates60g DietaryFiber13g Sugars4g Protein11g Salt312mg InterestingFacts Duringthelate1800sthroughthemid1900s,theheightofthechiliexperiencewasatSanAntonios MilitaryPlaza,whereHispanicwomen,knownastheChiliQueens,wouldsetupstallsandcookand sellchili.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

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Pizza of Pain
Type: MainDish Serves:8 TimetoPrepare:1hour45minutes(includesbaketimeandtimeforthedoughtorest) Ingredients TheDough 1tbsp.ofsugar 1packageofactivedriedyeast(about1tbsp.) 1cupofwarmwater+extraasneeded 3cupsofflour tsp.ofsalt TheSauce 1cupsofcrushedfireroastedtomatoes cupoftomatopaste 2tbsp.ofbalsamicvinegar tsp.offreshlygroundblackpepper Salttotaste TheToppings 1Japaneseeggplant,sliced 1215clovesofroastedgarlic 2roastedredbellpeppers,sliced cupoflooselypackedslicedbasil 3tbsp.ofoliveoil tsp.ofsalt 612wholedriedredchiles(sanamchilesmakeagoodoption) 3tbsp.ofpinenuts Instructions MakingtheDough Addthesugar,yeast,andwarmwatertoabowltoprooftheyeast(waitabout10minutesto seeifafoamdevelopsonthewater). Sifttheflourandsaltintothewaterandworkbyhanduntilthoroughlycombined. Addenoughwaterasneededsothatthedoughdoesntsticktothebowlandisntdry. Kneadthedoughuntilitisnolongersticky(about8minutes). Coverthedoughandletitrestfor30minutes. Punchdownthedoughandkneaditagainuntilnolongersticky. Coverthedoughandletitrestonemorehour. oruseapremadepizzacrust. MakingtheSauce Stirallthesauceingredientstogether. MakingtheToppings Slicetheeggplantintomedallions. Slicetheroastedredbellpeppers. Slicethebasil.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick and Chef Madelyn Pryor

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July 2011 | 56

Bringtheoiltoamediumheatinasautpan. Addthedriedchilesandsaltandsautfor12minutes. Removethechiles,butleavethesaltedoilinthepan. Bringtheheatuptomediumhigh. Addtheeggplantandsautituntilitissoftallthewaythrough. AssemblingthePizza Flouraworkingsurfaceandrolloutthedough. Slideitontoapizzapan. Spreadthesauceontop. Addtheeggplant,thentheroastedredpeppers,thenthegarlic,andfinishitoffwiththebasil andpinenuts. Bakethepizzaat350degreesfor2030minutes,dependingonhowcrispyyouwantyour crust.

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Recipe by Chef Jason Wyrick and Chef Madelyn Pryor

Hot & Spicy!

July 2011 | 57

LowfatVersion
Omittheoil,tosstheeggplantinthesaltwithcayennepeppertotaste,andletitsitforaboutan hour,thenaddittothepizzaandbake.Omitthepinenuts. KitchenEquipment PizzaPan PizzaCutter 2MixingBowls MeasuringCups MeasuringSpoons StirringSpoon SautPan Spatula Knife CuttingBoard Oven Presentation Serveitonapizzastoneorpizzapeel. TimeManagement Ifyoudontwanttomakeyourownpizzacrust,thisrecipeonlytakesafewminutesofactualwork. However,ifyoudomakeyourownpizzacrust,youcangetthesauceandingredientsreadyduring thesecondrisingofthedough. ComplementaryFoodandDrinks Thisgoeswellwithaglassofcrispredwineandasaladwithasemisweetdressing. WheretoShop Thetightertheskinontheeggplant,thebetteritwillsaut.Japaneseeggplantislong,thin,andlight purple.Ifyoucantfindit,youcanusethemorestandardeggplantandsliceitintostrips.Forfire roastedtomatoes,IpreferMuirGlensbrand.Approximatecostperservingis$1.25.
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Recipe by Chef Jason Wyrick and Chef Madelyn Pryor

Hot & Spicy!

July 2011 | 58

HowItWorks
Thesaucehasatouchofsweetnessfromthebalsamicvinegar,whichbalancessomeoftheheat foundintheeggplant.Thetomatopastehelpsthesaucethickenandbindtothecrustand ingredients.Theheatinthisrecipecomesfromthehomemadechileoil,whichinfusestheeggplant. Theoilisheatedandthechilesarethenaddedsothattheirheatcaninfuseit.Theyneedtobe removed,however,orelsetheyoverwhelmthepizzaandalsobecomebitterwhentheeggplant sauts.Becauseeggplantissoabsorbent,quiteabitofoilisneededtosautit.However,becauseit issoabsorbent,itendsupsuckingupthehotoil,allowingtheeggplanttocarrytheheatinthedish. ChefsNotes Evenifyoudontlikespicyfood,thisisstillabeautifulpizza.Ithaslushnessfromtheroastedred peppersandeggplantandbecauseitonlyfeaturesafewingredients,itallowsthoseingredientsto shine.Ifyoudontwantitspicy,youcancutdownoromitthechilesfromtherecipe. NutritionFacts(perserving) Calories319 CaloriesfromFat63 Fat7g TotalCarbohydrates55g DietaryFiber6g Sugars12g Protein9g Salt231mg InterestingFacts Sanamchilestendtohavethickerskinsthanotherchilesoftheirsize.

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Recipe by Chef Jason Wyrick and Chef Madelyn Pryor

Hot & Spicy!

July 2011 | 59

Salsa Doom
Type: Salsa,Condiment Serves:makes1cups TimetoPrepare:45minutes Ingredients 1anchochile,rehydrated 1chipotlechile,rehydrated 1habanerochile,ifyoudare! 4cascabelchiles,rehydrated 1roastedredbellpepper,diced 2clovesofgarlic 1tsp.ofoliveoil tsp.ofsalt tsp.oftoastedcuminseeds 4tomatoes,roasted 2shallots,roasted 1tsp.oflimejuice Instructions Dresstheshallotswithatouchofoilandwraptheminfoil. Dressthetomatoeswithatouchofoilandplacethemonacookiesheet. Roasttheshallotsandtomatoesfor30minuteson375degrees. Bringapotofwatertoaboil. Placethedriedancho,chipotle,andcascabelchilesinabowl. Pourtheboilingwateroverthedriedpeppers. Whiletheyarerehydrating,mincethegarlicanddicetheroastedredbellpepper. Toastthecuminseedsinadrypanonamediumheatfor1minute. Smashtheroastedtomatoes. Peelanddicetheroastedshallots. Option:Ifyoudonotpurchaseanalreadyroastedredpepper,roastthepepperoverandopenflame orintheovenfor45minutesuntiltheskinisblackened. Removetherehydratedchilesfromthewateranddiceallthechiles. Combineeverythingtogether.

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Recipe by Chef Jason Wyrick

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July 2011 | 60

LowfatVersion
Omittheoliveoil.

RawVersion
Donotroastanyoftheveggiesanduseapoblanoinsteadofanancho,afreshredpepperinsteadof aroastedredpepper,andfreshjalapenoandcascabelchilesinsteadofthedriedversions.Grindthe cuminseedswithouttoastingthem. KitchenEquipment Oven Foil CuttingBoard SmallKnife MixingBowl SmallPot Presentation Servethisinaglassormetalbowltobestshowoffthecolorofthe salsa. TimeManagement Youcanskiproastingtheshallotsandtomatoesandpurchasejarredroastedredpepperstocutthe preptimedowntoaboutfifteenminuteswiththisrecipe. ComplementaryFoodandDrinks Thissalsaissuperhot,soserveitwithsomethingsweet.Isuggestasweetminticeteawhichwill balancetheheatandberefreshing. WheretoShop Thedriedchilesareusuallyavailableingourmetmarketsandkitchenstoresandalmostalwaysin Mexicanmarkets.Youcanalsofindthematmanyspicestores.Therestoftheingredientsare common.Approximatecostperservingis$3.00.
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Recipe by Chef Jason Wyrick

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HowItWorks Addingboilingwatertothechilesquicklyrehydratesthem.Themixusedisnotonlyforflavor variation,butforcolor.Theroastedredbellpepperimpartssmoothness,thechipotleimparts smokiness,theanchoprovidesdepthofflavor,thecascabelsareforalighterflavor,andthe habaneroistherestrictlyforheat.Thetomatoesprovideabasetocarrythepepperflavorsandthe limejuiceaccentuatesallofthetonesinthesalsa.Toastingthecuminseedsdarkenstheirflavor, bringstheessentialoilstotheforeground,andallowsthemtocompetewiththerobustnessofthe chiles. ChefsNotes Thiswouldbehotwithoutthehabanero,butaddinginthehabaneroiswhattrulymakesthisasalsa ofdoom! NutritionalFacts(perserving) Calories338 CaloriesfromFat90 Fat10g TotalCarbohydrates52g DietaryFiber14g Sugars20g Protein10g Salt1553mg InterestingFacts CascabelisSpanishforsmallbell,notingtheshapeofthepepper. Habaneroissupposedtobepronouncedwiththehvocalizedinsteadofsilent.Thatsbecausethe originalSpanishwordforitwasjavanero,withthejbeingsoundedlikeanh.

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Recipe by Chef Jason Wyrick

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July 2011 | 62

Sundried Tomato Jalapeno Poppers

Type: Appetizer Serves:Makes12 TimetoPrepare:20minutes Ingredients TheJalapenos 12largejalapenos 12sundriedtomatoes 6tbsp.ofDaiyacheddarcheese 3tbsp.ofchopped,roasted,saltedpeanuts OptionalBatter cupofwholewheatpastryflour tsp.ofsalt 1tsp.ofdriedoregano tsp.ofgarlicpowder tsp.ofbakingpowder 67tbsp.ofbeer Oilforfrying Instructions Method1:Slicethetopsoffthejalapenosandgentlyremovetheseedsandmembranes.Filleach jalapenohalfwaywithamixofDaiyacheeseandchoppedpeanuts.Stuffeachonewithasundried tomato. Method2:Makeanincisionalongonesideofeachjalapeno,goingalmostfromstemtotip.Gently pullthejalapenosopenandremovetheseedsandmembranes.Stuffeachonewithasundried tomato. GrillMethod:Placethejalapenosinastandorlaythemonagrillpanandgrillthemoverdirectflame untiltheyaresoft. RoastingMethod:Placethejalapenosinabakingdishandcoverit.Roastthemon400degreesfor 15minutes. BatteredMethod:Combineallthedryingredientsforthebatter,thenstirinthebeeruntilyouhave athickbatter.Heattheoilto375degrees.Dredgethejalapenosthroughthebatter,then immediatelydropthemintheoil,fryingthemfor34minutes.
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Recipe by Chef Jason Wyrick

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July 2011 | 63

RawVersion
UserawpeanutsandshreddedyoungcoconutinsteadofDaiyacheese. KitchenEquipment Knife CuttingBoard SmallMixingBowl MeasuringSpoon MeasuringCup Presentation Ihaveapopperstand,whichworksbeautifullynotonly forgrillingthepoppers,butservingthem,aswell. TimeManagement Roastingthepoppersisthemostforgivingmethodsince youcanwalkawayfromthemandeveniftheyroastabit long,theyrestillrathertasty.Ifyougrillthem,theywill probablybedoneinabout23minutes.Justmakesure theydontgetsosoftthattheywillfallapart.When fryingthem,removethemassoonasthebatterturnsgolden.Ifitstartstoturndarkbrown,getthe poppersoutoftheoilimmediately. ComplementaryFoodandDrinks Thesegogreatwithroastedonionsandpotatoes. WheretoShop Lookforbig,fatjalapenoswithatightskin.Theyareeasytostuffandholdupwell.Approximate costperservingis$0.25. HowItWorks Thepeanutsareusedtoaddanunexpectedcrunchtothepoppersandthesundriedtomatoesgivea sweet,caramel,fruityflavorthatbalancessomeoftheheatofthejalapeno.TheDaiyacheeseisused forcreaminess,butalsotobindthedifferentfillingingredientstogether.
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Recipe by Chef Jason Wyrick

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July 2011 | 64

ChefsNotes
IadmitthatsometimesIjuststuffthejalapenoswithDaiya,butIlovetherobustnessofthepeanuts andsundriedtomatoesandtheyalwaysmakeapleasantsurpriseformyguests. NutritionFacts(perserving,doesnotincludeoptionalbatter) Calories83 CaloriesfromFat27 Fat3g TotalCarbohydrates12g DietaryFiber2g Sugars4g Protein2g Salt147mg InterestingFacts Jalapenosarealsoknownaschilegordo,whichmeansfatchile. TheywereoriginallycultivatedaroundXalapa,Mexico,inthestateofVeracruz.

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Recipe by Chef Jason Wyrick

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July 2011 | 65

Pintos Borrachos with Garlic Chipotle Paste

Type: Side Serves:8 TimetoPrepare:1hourplustimetosoakthebeans Ingredients TheBeans 2cupsofdriedpintobeans,soaked 1tbsp.ofbakingpowder 6cupsofwater 1bottleofdarkbeer 1whiteonion,chopped 5Romatomatoes,chopped Option:1sprigofepazote tsp.ofsalt Option:cupofvegetableshortening TheGarlicChipotlePaste cupofcashews,soaked 8clovesofgarlic,smashed 5chipotlesinadobo tsp.ofsalt 1tsp.ofMexicanoregano 1tbsp.ofoil Instructions MakingtheBeans Soakthebeansinwaterandbakingpowderforatleast6hours. Discardthewaterandrinsethebeans. Choptheonionandtomatoes. Simmerthebeansinthe6cupsofwaterandbeerwiththeonion,tomato,andoptional epazoteandshorteninguntilthebeansaresoftandtheliquidhasmostlyevaporated. Addthesalt. Smashthebeans. MakingthePaste Soakthecashewsforabout6hours,thendiscardtheliquid. Blendthecashewsintocashewcream. Smashthegarlicandthengrinditwiththechipotles,salt,andMexicanoreganountilyouhave apaste. Overamediumheat,frythepasteintheoilforabout2minutes. Combinethiswiththecashewcream. Addtothefinishedbeanstotaste.
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Recipe by Chef Jason Wyrick

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July 2011 | 66

LowfatVersion
Donotfrythepaste.Useroastedgarlicinsteadoffreshgarlic(fryingcooksthegarlic,sousing roastedgarlicmeansyoudontneedtofrythepaste). KitchenEquipment Pot SautPan MeasuringCup MeasuringSpoon Colander Knife CuttingBoard StirringSpoon MortarandPestleorFoodProcessor Presentation Garnishwithfreshcilantroifyouwantasplashor color.Youcanalsoswirlstraightcashewcreaminto thepastetocreateaneatpattern. TimeManagement Thisreciperequiresverylittlework,itjusttakesa whileforthebeanstosoakandtosimmer. ComplementaryFoodandDrinks ThisgoeswithmostMexicanmeals,butparticularlywellwithtortillasandgrilledchayotesquash. WheretoShop Alloftheseingredientsarefairlycommonexcepttheepazote,whichyoucanusuallyfindatMexican markets.LookforchipotlesinadobointheMexicanaisleofyourlocalstore.Approximatecostper servingis$1.00. HowItWorks Thepintossoakwithbakingpowder,whichworkstosoftenthebeansandgivethemafluffytexture. Thebeansstewinonionandtomato,theacidityofthetomatoallowingtheflavorstobetter penetratethebeans.Thepasteneedstofrysothatthegarliccooksandfryingalsocaramelizesthe
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Recipe by Chef Jason Wyrick

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July 2011 | 67

naturalsugarsinthegarlicandchipotles.Thepasteismixedwithcashewcreamtobalancetheheat, addlushnesstothepaste,andbulkupthepastewithoutaddingevenmoreheat. ChefsNotes Thisgarlicchipotlepasteisnowastaplecondimentforme,regardlessofwhetherIammakingthese beansornot. NutritionFacts(perserving) Calories277 CaloriesfromFat36 Fat4g TotalCarbohydrates43g DietaryFiber9g Sugars6g Protein13g Salt359mg Alcohol1g InterestingFacts Chipotlesaremadefromredjalapenos,whicharesimplyripenedgreenjalapenos.

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Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 68

Jerk Seitan on Grilled Flatbread

Type: MainDish Serves:2 TimetoPrepare:10minutesofworkand1hourfortheseitantositand2hoursfortheseitanto smoke Ingredients TheJerkRub ofaSpanishonion,minced 4clovesofgarlic,minced 2ScotchBonnetorhabanerochiles,minced cupofslicedgreenonions 1tsp.offreshthyme tsp.ofcoarseseasalt tsp.ofgroundallspice tsp.ofgroundnutmeg tsp.ofgroundcinnamon tsp.offreshlygroundblackpepper 1tsp.offinelygroundturbinadosugar 2tbsp.ofoliveoil TheSeitanandFlatbread 1cupsofshreddedorthinlyslicedseitan Eitherlavoshbreadtowraptheseitanor2thickpiecesofflatbreadlikepita Instructions MincetheSpanishonion,garlic,andScotchBonnetchiles. Slicethegreenonions. Option1:Mashtheonion,garlic,chiles,greenonion,thyme,salt,andspicesinamortarandpestle, thencombinethemwiththeoliveoil. Option2:PureealltheJerkRubingredients,includingtheoil,intoapaste. Slathertheseitanwiththerubandletitsitforabout1hour. Wraptheseitaninfoilandgentlypiercethefoilseveraltimeswithaknifeorfork. GrillOption:Lightthegrill(hickorycoalsorwoodworkwellandpimentowoodisthemost authentic).Allowthecoalstodiedownsothegrilliswarmenoughtocooktheseitan,butnotsuper hot.Placethewrappedseitanonthegrillandallowittositforacouplehours. OvenOption:Roastthewrappedseitanon300degreesforabout1hour. Grillortoasttheflatbread,thenloadtheseitanontheflatbread.
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Recipe by Chef Jason Wyrick

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July 2011 | 69

LowfatVersion
Omittheoil,butmakesureyoudripwaterovertheseitanevery15minutesorsotokeepithydrated. KitchenEquipment MortarandPestleorFoodProcessor Knife CuttingBoard MeasuringCup MeasuringSpoon MixingBowl Foil Tongs Presentation Itsmeanttolookrustic,sojustthrow theseitanontotheflatbreadand serveasis. TimeManagement Thelongeryoucanletthejerkedseitansmoke,thebetteritgets.Therecipeisreallyjustamatterof balancingflavorandpatienceanditsoktoaltertherecipetofavoroneovertheother. ComplementaryFoodandDrinks Servethiswithfreshfruitandroastedspicyplantains.
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Recipe by Chef Jason Wyrick

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WheretoShop MyfavoritetypeofseitantouseforthisisfoundatTraderJoes.IgettheBBQPulledChickenand rinsetheBBQsauceoffit,replacingitwiththejerkrub(althoughIimaginethejerkrubandBBQ saucetogetherwouldalsobegood).Approximatecostperservingis$2.00. HowItWorks Jerkrubsareacombinationofsweetnessandcaramelizationfromtheonionandsugar,heatfromthe chiles,depthfromthyme,andaverystrongpresenceofaromaticseasonings.Jerkshouldhavea powerfulflavor,sothelongertheseitancansmokethebetter.Thisalsoallowstheflavoroftherub toslowlypenetratetheseitan.Itsthenservedonflatbreadforasimple,portablemeansofwrapping theseitan.Thebreadalsomitigatessomeoftheheatofthejerk. ChefsNotes Ifyouhaventhadrealjerkbefore,becareful.Itcanbefairlyhot,sofeelfreetoadjusttheheatlevel inthisrecipebyusingdifferentchiles. NutritionFacts(perserving) Calories366 CaloriesfromFat126 Fat14g TotalCarbohydrates50g DietaryFiber7g Sugars5g Protein10g Salt380mg InterestingFacts AllspiceiscalledpimentoinJamaicaandjerkisusuallysmokedoverpimentowood. TheetymologyofjerkmaycomefromtheQuechuawordcharqui,whichmeansdriedmeat.

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Recipe by Chef Jason Wyrick

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July 2011 | 71

Eggplant in Awaze Sauce

Type: MainDish Serves:4 TimetoPrepare:20minutes Ingredients TheMainRecipe 1yellowonion,chopped 2eggplants,choppedinto1pieces 4clovesofgarlic,minced 1tbsp.ofpeanutoil 68tbsp.ofawazesauce(recipebelow) cupofroasted,saltedpeanuts 2cupsofcookedlonggrainbrownrice Cilantroforgarnish AwazeSauce 2tbsp.ofawazepowderorberbere cupofwhitewine 2tbsp.ofagavesyrup 2tbsp.ofpeanutoil SimpleAwazePowderRecipe(usethisifyoucantfindawazepowderorberbere) Combine1tbsp.ofhotchilepowder,1/8tsp.ofcloves,tsp.ofallspice,tsp.ofground cinnamon,tsp.ofcardamom,tsp.ofgroundcoriander,tsp.ofgroundcumin,tsp.of blackpepper,tsp.ofgroundajwainseedstomaketheawazepowder Instructions Choptheonion. Choptheeggplant. Mincethegarlic. Chopthecilantroandsetitaside. Overamediumheat,sauttheonionuntilitissoftandjustbarelybeginningtobrown. Increasetheheattomediumhighandaddtheeggplantandgarlic. Sautthisuntiltheeggplantissoftandlightlybrowned. Whileitissauting,combinetheawazepowderorberberewiththewhitewine,agave,andpeanut oil. Oncetheeggplanthascooked,reducetheheattomediumlow. Addtheawazesauceandpeanutstothepanandstir,allowingeverythingtocookanother2minutes. Serveoverriceandgarnishwithchoppedcilantro.
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Recipe by Chef Jason Wyrick

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KitchenEquipment
Knife CuttingBoard MeasuringCup MeasuringSpoon WokorLargePan StirringSpoon SmallMixingBowl Whisk Presentation Thisisafairlysimplepresentation.Spreadthericeoutsothatit makesabedfortheeggplantandwillstillhaveenoughroomtolet thericeshowattheedgesoftheplate.Thatalsomeansyoushould chooseaplatewideenoughtoallowthericetodothis.

TimeManagement
Dontconstantlystirtheonionandeggplantwhiletheycook.Thatwilljustincreasethecooktimeas theyareconsistentlyliftedoffthedirectheatofthepan. ComplementaryFoodandDrinks Servethiswithasideofcurriedtomatolentilsoup. WheretoShop AwazepowderorberberecanusuallyonlybefoundatEthiopianmarketsorverylargeAsianmarkets. Ifyoucantfindthem,itseasytoputyourowntogether.Avoidpackagedawazepasteorsauce. Awazeistypicallymadewithtej,anEthiopianhoneywine.Thewhitewineandagaveworksjustlike thetej.Approximatecostperservingis$1.25. HowItWorks Theonionissauteduntilitisjustsofttokeepitmellowandsweet.Theheatisthencrankedupso thattheeggplantadequatelysoftensandbrowns,thenitisturneddownsotheawazedoesntburn (itshouldjustwarm).Peanutsareusedforcrunchandtoprovideextraheartinesstothemeal.The
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awazesauceuseswhitewineandagavetoapproximatethetasteofthetraditionalhoneywineused inawaze.Thesauceitselfisspicy,sweet,andaromatic,perfectforbringingtheeggplanttolife. ChefsNotes Thisrecipebecameasurprisehitforme,especiallyconsideringthatIwasntsureitwasgoingtoturn outrightwhenIcreatedit.Notonlydiditturnoutright,itsbecomeahouseholdfavorite. NutritionFacts(perserving) Calories403 CaloriesfromFat171 Fat19g TotalCarbohydrates45g DietaryFiber10g Sugars11g Protein13g Salt215mg InterestingFacts Awazebasicallymeanschilepowderpaste.

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Recipe by Chef Jason Wyrick

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July 2011 | 74

Fig Pistachio Balls with Quick and Easy Harissa

Type: Dessert Serves:Makes6 TimetoPrepare:15minutes Ingredients TheFigPistachioBalls 1cupofdriedfigs cupofpistachios Pinchofcloves tsp.ofsaltifthepistachiosarenotsaltedalready 1tbsp.oforangeblossomwater TheHarissa 812hotredchileslikechiledearbolorredserranos ofaroastedredbellpepper 1cloveofgarlic 3tbsp.ofchoppedcilantro(coriander) 2tsp.ofgroundcumin tsp.ofsalt Option:1preservedlemon Instructions MakingtheFigPistachioBalls Grindthepistachiosintosmallpiecesandsetthemaside. Pulsethefigsinablenderuntilyougetthemintoaroughpaste. Mashthefigpaste,pistachios,cloves,orangeblossomwater,andsaltifnecessaryintoa dough. Formthedoughinto6ballsandpresstheballstight,thensetthemasideandservewith harissaasadipwhenready. MakingtheHarissa Removethestemsandseedsfromthechiles. Pureealltheingredientsfortheharissa. Serveonthesideasadippingsauceforthefigpistachioballs.
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Recipe by Chef Jason Wyrick

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July 2011 | 75

RawVersion
Usefreshbellpepperinsteadofroastedredbellpepperanduseasqueezeoflemoninsteadof preservedlemon. KitchenEquipment FoodProcessor Spatula MeasuringCup MeasuringSpoon SmallKnife CuttingBoard Presentation Keepthefigpistachioballschilleduntilyouareabout toservethem.Ithelpsthemmaintaintheirshape andtexture. TimeManagement Theharissagetsbetterthelongeritsitsastheflavorsmeld,soifyouhavetimetoletitsitfora couplehours,youshoulddoso,butdontworryifyoudont.Itwillstilltastequitegood. ComplementaryFoodandDrinks Servethiswithdatesandolives. WheretoShop Alloftheseingredientsshouldbefairlycommonexceptthesmallfreshchiles,orangeblossomwater, andthepreservedlemon.AsianandIndianmarketsgenerallyhavetheseingredientsonhand. Approximatecostperservingis$0.50.
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Recipe by Chef Jason Wyrick

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HowItWorks Thefigsshouldbeblendedintoaroughpastebeforethepistachiosareaddedsothatthepistachios dontgetgroundandpastedwiththefigs,whichwouldmakeahomogenousandboringdesert. Orangeblossomwaterisaddedtogivealight,delicatetouchtothedessertballs.Driedfigsareused becausetheybindmuchbetterthanfreshfigs.Thesearethenpairedwithharissa,aMoroccanand Tunisianhotsauce,asacounterbalancetothesweetnessofthefigs.Theflavorsusedintheharissa, thecumin,preservedlemon,andcilantro,allgowellwiththefigsandpistachios. ChefsNotes Ilikehowthisexoticdessertisfairlysimpletomake.Itsbasicallygrindingafewingredientsand smashingthemintoballs,andthenblendingingredientsforahotsauce. NutritionFacts(perserving) Calories119 CaloriesfromFat27 Fat3g TotalCarbohydrates20g DietaryFiber13g Sugars11g Protein3g Salt188mg InterestingFacts HarissaisfairlycommonacrossNorthAfrica,whereitservesnotonlyasacondiment,butasarub andmarinade.

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Recipe by Chef Jason Wyrick

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July 2011 | 77

Sriracha Sauce
Type: Condiment Serves:Makesabout1cups TimetoPrepare:10minutes+severaldaystoferment Ingredients 1012redHollandorFresnochiles,destemmedanddeseeded 2clovesofgarlic 2tbsp.ofpalmsugar(jaggery) 1tsp.ofsalt cupofvinegar Instructions Removethestemsandseedsfromthechiles. Pureethechiles,garlic,sugar,andsalt. Placethisinabowlandcoverit. Letthissetuntiltinybubblesstarttoform(thiscantake23days). Oncethesaucehasfermented,stirthevinegarintoit. Bringthesaucetoasimmerinasaucepanandsimmeritfor5minutes. Pureethesauceoncemoretime. Option:Passthesaucethroughastrainertogetitsilkysmooth.Ifthesauceistoothicktostrain,you canaddatbsp.ortwoofwatertoit.

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Recipe by Chef Jason Wyrick

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RawVersion
Userawapplecidervinegaranddontheatthesauce.Insteadofusingpalmsugar,usetwodates. KitchenEquipment Bowl Cloth Blender Strainer Knife CuttingBoard MeasuringCup MeasuringSpoon Presentation Notapplicable. TimeManagement Themoisteryourclimate,thequickerthiswillferment. ComplementaryFoodandDrinks Thisgoeswellwithnoodledishes,Asiansoups,andfalafels! WheretoShop Hollandchilesarentalwayseasytofind,butFresnochilesareabitmorecommon.Theyare sometimesmislabeledasredjalapenos,whichalsoworkwellinthisrecipe.Fortunately,atleastone ofthoseshouldbeavailableatyourlocalmarket.PalmsugarisusuallyavailableatanAsianmarket, butyoucanalwayscheatanduseturbinadosugar.Approximatecostperservingis$1.50. HowItWorks Thefermentationiswhatgivessrirachasauceitsuniquetanginess,whichgetsaccentuatedbythe vinegar.Italsohelpsalltheflavormeldtogetherandaddsrobustnesstothesauce. ChefsNotes Ilovedippingfalafelsintohummusandthendousingthemwithsrirachasauce.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 79

NutritionFacts(perserving)
Calories169 CaloriesfromFat9 Fat1g TotalCarbohydrates35g DietaryFiber6g Sugars24g Protein5g Salt2911mg InterestingFacts Srirachasauceisnamedafteritsplaceororigination,SiRacha,Thailand.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 80

Pepper Jack Cheeze

Type: VeganCheese Makes:2mediumblocks TimetoPrepare:About45minutes,plus3hourschillingtime Heatlevel:High Ingredients cuppeeledBrazilnuts cuprawcashews cuptahini 1cupswater 1tablespoonsagarpowder 4tablespoonsspicymustard 1teaspoononionpowder 4clovesfreshgarlic 2tablespoonsofgoodqualityoil,suchaskalamataoliveoil 2tablespoonsfreshlemonjuice 1teaspoonsalt mincedassortedspicypeppers,suchasSerranoandJalapeno 1teaspoonoilforgreasingthedish Instructions Selecta5cupglassdishintheshapethatyouwantyourcheese. Youcanalsouseseveralminiloafpansforbaking. Liberallyoilthosewithoil.Iusedcoconutoilforthisstep,sinceitstaysinplace. Removetheseedsfromthepeppersandmincetherest. Inablender,pulsetheBrazilnutsandcashewsuntiltheyareinapowder. Addthetahini. Inapot,boilthewater,andonceboiling,addtheagarpowder. Whiskuntilcompletelydissolved. Addthattotheblender,alongwithalltheotheringredientsexceptthepeppers,andtheoilfor greasingthepans. Blenduntilcompletelysmooth. Mixinthemincedpeppersandpourintopreparedmoulds. Coverandplaceintherefrigerator. Allowthistochillatleastthreehours,butovernightisevenbetter.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Madelyn Pryor

Hot & Spicy!

July 2011 | 81

KitchenEquipment
Blender, MeasuringCupsandSpoons KnifeandCuttingBoard MouldsforShapingtheCheese

Presentation

Notapplicable.

TimeManagement
Whilethewateriscomingtoaboil,youcanmultitaskbymincingthepeppers,andpulsingthenuts. But,remembertoplanaheadsincethishassuchalongchilltime. ComplementaryFoodandDrinks Thischeeseislovely,butspicy.Ithinkitwouldamazingcrumbledintoabeanburrito. WheretoShop Theseingredientscanbefoundinmoststores,exceptfortheagarpowder.Orderitonlineortryto locateitinanylocalAsianmarketitisoftenveryinexpensivethere. ChefsNotes Donotjustthrowthepeppersintotheblenderwitheverythingelse,eventhoughyouaretempted!! Youwillendupwithanoffcolorcheesethathasnotexture.Instead,thisgivesyoutheappearanceof atraditionalpepperjack.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Madelyn Pryor

Hot & Spicy!

July 2011 | 82

NutritionalFacts(individualservingsinparentheses,doesnotincludeanyoptions)
Calories1204 CaloriesfromFat810 Fat90g TotalCarbohydrates60g DietaryFiber8g Sugars8g Protein39g Salt601mg InterestingFacts Youcanleaveoutthepeppers,andthenjusthaveaverymildmellowcheese.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Madelyn Pryor

Hot & Spicy!

July 2011 | 83

Wasabi Miso Soup

Type:MainDish Serves:1 TimetoPrepare:10minutes Ingredients 2tbsp.ofyellowmiso 1tsp.ofwasabipowder 1cupsofwater 67beechmushrooms,chopped 1greenonion,sliced 1tbsp.ofmincedcilantro Instructions Combinethemisowiththewasabipowder. Combinethemisowasabimixwiththewater. Chopthemushrooms. Slicethegreenonion. Mincethecilantro. Addalltheingredientstoapotandwarmitoveraverylowsimmerfor5minutes.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 84

KitchenEquipment SmallMixingBowl SmallWhiskorSpoon Knife CuttingBoard Pot Presentation Thisshouldhaveasimplepresentation,thoughifyouwantto makeitabitfancier,youcanlayacouplegreenonionsacross oneedgeofthebowl. TimeManagement Makesurethislightlysimmers,justenoughtosoftenthe greenonion.Itkeepsallthedelicateflavorsintact. ComplementaryFoodandDrinks Servewithasideofsweetmochi. WheretoShop Thebetterthequalityofyourmiso,thebetterthissoupwilltaste.CheckoutyourlocalAsianmarket. Approximatecostperservingis$1.00. HowItWorks Thisisasimplemisosouplacedwithonionandcilantroandbulkedupwithbeechmushrooms.Allof thesehavedelicateflavorswhentreatedproperly,givingthesoupabeautifulsubtletykickedupwith anintensewasabiflavor.Notethatwasabipowderisusedandnottruewasabibecausethepowder isactuallymadefromspicyhorseradishwhereasthetruewasabiroothasamoremellow,earthy tone. ChefsNotes Ilovequickrecipesinthemorningandmisosoupisoneofmygotobreakfasts,whenIactuallyeat breakfast. NutritionFacts(perserving) Calories106 CaloriesfromFat18
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 85

Fat2g TotalCarbohydrates16g DietaryFiber3g Sugars2g Protein6g Salt746mg InterestingFacts Wasabiispartofthesamefamilyascabbage.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 86

Spicy Apple Chips

Type: Appetizer Serves:Makes2cups TimetoPrepare:612hours Ingredients 4greenapples,coredandslicedthinly 2tsp.ofgroundwhitepepper 2tsp.ofchilepowder tsp.ofsalt Instructions Coretheapples. Slicethemintoverythinrounds,thethinnerthebetter. Combinethepepper,chilepowder,andsalt. Tosstheappleslicesinthespicemix. Dehydratethemon110degreesFfor612hours,dependingonhowcrispyouwantthem.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 87

KitchenEquipment
Knife CuttingBoard MeasuringSpoon MixingBowl Dehydrator Presentation Notapplicable.

TimeManagement
Theseonlytakeafewminutestoprepandthenitsa matterofwaiting.Ifyouwantmorepliablechips,only dehydratethemforfourhoursorso.Ifyouwantthem fairlycrisp,youcangouptotwelvehours. ComplementaryFoodandDrinks Servethesewithaglassofmintandwaterandalightroastedredpeppersandwich. WheretoShop Alloftheseingredientsarefairlycommon.Approximatecostperservingis$2.50. HowItWorks Thechilepowderandwhitepepperactasacounterpointtothesweetnessoftheapples,which developsastheydehydrate.Tartgreenapplesarechosensothattheyhavetheproperproportionof sweetandtartoncetheycomeoutofthedehydrator. ChefsNotes Thesemakeasimple,healthysnackwithoutcompromisingonflavor. NutritionFacts(perserving) Calories478 CaloriesfromFat18 Fat2g TotalCarbohydrates111g DietaryFiber20g Sugars76g
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 88

Protein4g Salt442mg

InterestingFacts
ChilepowderisusuallyamixofgroundCaliforniaorNewMexicochilepods,cumin,oregano,and somesalt.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 89

Lentil Soup with Hot Curry Yogurt

Type: MainDish Serves:2 TimetoPrepare:30minutes Ingredients TheSoup 4stalksofcelery,sliced 3clovesofgarlic,minced 1tbsp.offreshlygratedginger 2cupsofwater cupofyellowlentils tsp.ofsalt 3cupsofslicedmustardgreens 2tbsp.ofchoppedcilantro TheHotCurryYogurt 1tsp.ofhotredcurrypowder(oruserecipebelow) 6tbsp.ofnondairyyogurt CurryPowder tsp.ofcuminseeds 1tsp.ofcorianderseeds 45blackpeppercorns 3driedhotredchiles tsp.ofgroundturmeric Pinchofgroundcinnamon Instructions Slicethecelery. Mincethegarlic. Gratetheginger. Bringthewatertoasimmer. Addthecelery,garlic,ginger,andlentils. Returnittoasimmerandcoverthepot. Reducetheheattolowandcookthelentilsfor25minutes(theyshouldhavefallenapartbythetime youaredone). Whilethelentilsarecooking,slicethemustardgreensandchopthecilantro. Oncethelentilsaredone,leavethesoupontheheatandgivethesoupaquick,roughstirforabout 30secondswithawhisktobreakupthelentils. Addthemustardgreensandsimmeranother35minutes. Combinethecurrypowderwiththeyogurt. Placethesoupinthebowls,addtheyogurttothemiddleandsprinklewithcilantro. Option:Tomakethecurrypowder,toastthecuminseedsandcorianderseedsinadrypanovera mediumheatforabout1minute.Addthepeppercornsandchilesandtoastfor30moreseconds. Grindallthecurrypowderspicestogether.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 90

KitchenEquipment Knife CuttingBoard PotwithLid WhiskorStirringSpoon MeasuringCup MeasuringSpoon SmallMixingBowl SmallStirringSpoonorWhisk Presentation
Dontaddtheyogurtuntilyouarereadytoserveorelseitwillmelt intothesoup.Ifyouhaveasteadyhand,youcanswirltheyogurt intothesoupinsteadofplacingadollopinthemiddle.

TimeManagement
Itsoktoovercookthelentilsandeventhemustardgreens,sodontworrytoomuchaboutthe timing,unlessyouaremakingyourowncurrypowder.Ifyoudothat,makesureyoupayattentionto theseeds,particularlythecuminseedsandthechiles,andgetthemoutofthepanassoonasthey aredone. ComplementaryFoodandDrinks Servethiswithasideofnaanorcuminlacedchapattis. WheretoShop Alloftheseingredientsarefairlycommon.Approximatecostperservingis$0.75. HowItWorks Thecelerygivesthesoupafullbodyandthegarlicandgingercreateafragrantbroth.Themustard greensgivethesoupabitofheatandcolor,butmostoftheheatresidesintheyogurt.Theyogurt itselfiscooling,whichbalancestheheatofthedriedchilesinthecurrypowderandgivesthesoupa tangyflavor.Cilantroisusedforcolor.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 91

ChefsNotes
Sometimesthebestrecipesarethesimpleones,likethissoup.Itbasicallyconsistsofsimmeringa threeingredientbrothwithlentilsinitandthenmixingcurrypowderandyogurttogether,butthe flavorsprovideanicecontrastofmellowandbold,spicyandcooling. NutritionFacts(perserving) Calories383 CaloriesfromFat27 Fat3g TotalCarbohydrates62g DietaryFiber26g Sugars13g Protein27g Salt622mg InterestingFacts Chilescanbedriedbysimplyleavingthemontheplantifyouliveinamoderatelyhot,dryclimate.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 92

Seared Tofu with Coffee Chile Rub

Type: MainDish Serves:4 TimetoPrepare:15minutes Ingredients TheCoffeeChileRub 1tbsp.ofgroundmediumroastcoffee 3tbsp.ofhotNewMexicogroundchiles 1tsp.ofMexicanoregano 1tsp.ofgroundcumin tsp.offinesalt TheTofu 16oz.ofsuperfirmtofu,cutinto4slabsaboutthick 1tbsp.ofoil TheChard 1bunchofSwisschard,sliced 1tsp.ofoliveoil(ormojodeajoforagourmettouch) tsp.ofsalt Juiceof1lime Garnish cupofpepitas Sprinkleofflakyseasalt(preferablysmoked) Instructions Combinealltheingredientsforthecoffeechilerubinamixingbowl. Slicethetofuintoslabsabout3by3onaside. Heattheoiltoahighheat. Addthetofutothepanandseareachsideuntildeeplygolden. Removethetofufromthepanandreducetheheattomedium. Dredgethetofuslabsthroughthecoffeechilemix. Returnthemtothepanandcookeachsideforabout30seconds,thensetthemaside. Slicethechard. Add1tsp.ofoliveoiltothesamepaninwhichyoucookedthetofu. Addthechardandsaltandcookuntillightlywilted. Removethechardfromtheheatandtossitwithlimejuice. Makeabedofchard,topitwiththetofu,thengarnishtheplatewithpepitasandflakyseasalt.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 93

LowfatVersion
Insteadofsearingthetofu,youcanbakeiton450degreesinanuncoveredbakingsheet(makesure youhaveasiliconorothernonstickmatonthebakingsheet).Bakethetofufor15minutes,dredge itthroughthechilepowder,thenbakeitfor15moreminutes.Omittheoilwiththechardanduse aboutcupofwater.Donotgarnishwithpepitas,butwithdicedcucumber.Itgivesacontrasting coolingcrunchtothechardandtofu.

RawVersion
YoucaneasilydoarawversionofthiswiththickslabsofzucchiniorMexicangraysquash.Dredge themthroughthechilemix(thecoffeepartwontberaw)andletthemsitforabout30minutes beforeusingthem.Prepthechardandtossittogetherwithallthechardingredientsandcontinueon withtherecipe. KitchenEquipment SautPan Spatula MixingBowl Whisk MeasuringSpoon MeasuringCup Knife CuttingBoard Presentation Makesurethetofudoesntcompletelymaskthechardandplacethe pepitagarnisharoundtheplate,butnotonthetofutoomuch.That allowsthetofutobethestar. TimeManagement Thisdishactuallymovesquicklydespitetheingredients.Makesuretheoilishotbeforeyouaddthe tofutogetapropersearandhaveaplateorboardreadytotakethetofuonceitisdone.Otherwise, youmayburnit.Thisisparticularlyimportantoncethecoffeechilerubisonthetofubecauseitis veryheatsensitive.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 94

ComplementaryFoodandDrinks
Servethiswithacrisp,slightlysweetwinelikeaGrunerVeltliner.Itshouldhavecrisp,citrusnotes thataccentboththechardandcoffeechilerub. WheretoShop Alloftheseingredientsarefairlycommon.SuperfirmtofucanbepurchasedatplaceslikeTrader Joes,WholeFoods,Sprouts,andsomeAsianmarkets.TraderJoesalsohasagreatpriceonpepitas ifyouplanonusingthemfrequently.Ifyoudont,purchasethemfromabulkbin.Keepinmindthat thebetterqualityyourcoffeebeansandchilepowderare,thebettertherubwillbe.Approximate costis$1.00perserving. HowItWorks Superfirmtofuisusednotonlyforheartiness,butbecauseiteasilymaintainsitsformevenundera rough,highheat.Thetofuneedstobesearedfirsttocreateacrispoutercoating,butthiscantbe donewiththecoffeechilerubonitbecausethechilepowderisincrediblyheatsensitive.Thatswhy thetofuisseared,thentheheatislowered,andthenthetofuisquicklyfinishedoffwiththerubon it.Itbasicallyprotectstheintegrityofthechilepowder.Chardisusedforcolorandtoaddsome greenstothedishwhiletheacidityofthelimejuicebrightensalltheflavorsofthedish.Itshouldgo onafterthechardcookstomaintainitsfreshness. ChefsNotes Idontcookwithtofuthatoften,butIcouldnotgettheimageofchilecoffeerubbedtofuoutofmy headforseveraldays,soIknewIhadtomakethisdish.Itactuallyturnedouttobeevenbetterthan Iimaginedanditisnowamainstayaroundmyhouse. NutritionFacts(perserving) Calories289 CaloriesfromFat153 Fat17g TotalCarbohydrates15g DietaryFiber6g Sugars3g Protein19g Salt456mg InterestingFacts Throughouthistory,coffeehasbeenbannedduetopoliticalandreligiousreasons,usuallytocreate marketdominanceforthismuchsoughtafteritem.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 95

Roasted Poblano Pine Nut Quesadilla

Type: Appetizer Serves:2 TimetoPrepare:20minutes Ingredients 1largepoblano,roasted cupofshreddedFollowYourHeartmozzarella cupofshreddedDaiyawhitecheese cupofpinenuts 2tsp.ofanchoflakes Option:2tbsp.ofchoppedfreshepazote 2largewholewheattortillas Juiceof2limes Instructions Inadrypanoveramediumhighheat,panroastthepoblanountilbothsidesarecharred. Peelanddeseedthepoblano. Cutthepoblanointolongstrips. Shredthecheesesandcombinethem. Spreadtheoverhalfofeachtortilla. Laythepoblanostripsontopofthecheese,fanningoutfromthecenter. Sprinklethepinenutsandanchoflakesnext. Option:Addchoppedfreshepazote. Foldthetortillasover. Heatapantoamediumheat. Laythefoldedtortillasinthepanandtoastbothsidesuntilcrisp. Sprinklethetopsofeachquesadillawithlimejuice.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 96

KitchenEquipment
CheeseGrater Pan Knife CuttingBoard MeasuringCup MeasuringSpoon MixingBowl Spatula Presentation Cutthequesadillasintoquarters,fanningoutfromthecenter,and thengarnishwithchoppedfreshepazoteorcilantro.

TimeManagement
Therereallyisntmuchtimemanagementtothisrecipesavethatyoucanprobablydothecleanup whilethequesadillastoast. ComplementaryFoodandDrinks Servethiswithacoldbeerandabowlofsalsaverde. WheretoShop DaiyaandFollowYourHeartcheesescanbepurchasedatWholeFoods,Sprouts,andquiteafew conventionalmarkets.EpazoteisusuallyonlyavailableatMexicanmarkets.Whenchoosinga poblano,trytopickonethatisasflataspossible.Itwillroastfasterthatway.Approximatecostper servingis$2.50. HowItWorks Roastingthepoblanomellowstheflavorandalsoenhancesthesweetness,aswellasgivingititsown meltingliketexture.Epazoteaddsalightherbalnotetothequesadilla,pinenutsgiveitcrunch,and thecrushedancho(whichisadehydratedpolano)givesashotofcaramelizedfruitandheat.Thetwo cheesesaremixedbecauseDaiyaonitsowntendstooverwhelmadishwhiletheFollowYourHeart doesntquitehaveenoughflavortoshinethroughalltheotheringredients.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 97

ChefsNotes
Thisisabitonthemildside,butifyouwanttoaddsomeheat,addasprinkleofchoppedfresh habanerotothedish. NutritionFacts(perserving) Calories414 CaloriesfromFat234 Fat26g TotalCarbohydrates36g DietaryFiber5g Sugars2g Protein9g Salt710mg InterestingFacts IntheregionsofMexicothatbordertheUnitedStates,quesadillasaremoreoftenmadewithflour tortillas.InotherpartsofMexico,theyareusuallymadewithcorntortillas.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 98

Stuffed Hatch Chiles

Type: MainDish Serves:4 TimetoPrepare:45minutes Ingredients 4Hatchchiles,roastedanddeseeded 1chayotesquash,diced 1verysmallsweetpotato,diced 3tbsp.ofraisins cupofcannelliniorbutterbeans tsp.ofsalt tsp.ofgroundcumin Juiceof2limes 2avocadoes,diced Instructions Lightlyroastthechiles,preferablyoveranopenflame. Cutopenasideofeachchile,almostfromstemtotip,andremovetheseeds. Whilethechilesareroasting,dicethesquashandsweetpotato. Combinethesquash,sweetpotato,raisins,beans,salt,cumin,andlimejuiceandallowthistositfor about15minutes. Stuffthechileswiththismix. Oilabakingdishoruseasiliconmatandplacethestuffedchilesonit. Bakethemon370degreesFfor25minutes. Dicetheavocadoesandspreadaroundtheplates.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 99

LowfatVersion
Omittheavocado.

RawVersion
Usecarrotsinsteadofsweetpotatoanddontroastthechiles. KitchenEquipment GrillorOven BakingDish Knife CuttingBoard LargeSpatula MeasuringCup MeasuringSpoon Tongs Presentation Serveonacolorful,Southwesternplatewithasmall mangosalsaontheside. TimeManagement Dontroastthechilestoomuchatfirst.Justenoughto charthemabitandgetthemsteamedbeforeyoustuff them.Theyllfinishoffintheoven. ComplementaryFoodandDrinks Servewithmangosalsaandhorchata. WheretoShop HatchchilescanusuallybefoundatmostMexicanstoreswhentheyareinseason,butifyoucant findthem,usesomethinglikeanAnaheimchile.Chayotesquashisasmall,lightgreen,bulbous squashusuallyavailableinmostmarkets.Approximatecostperservingis$1.00. HowItWorks Hatchchilescanbeatouchonthespicyside,sothesweetpotatoandraisinsbalanceouttheheat withthesquashprovidinganice,lightveggietofilltherestofthechile.Whitebeansareusedfor
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 100

theirsoft,butterytexture.Theveggiessitforjustabitinthelimejuiceandsalttodrawoutsomeof theirmoistureandgettheirflavorstostarttomingle. ChefsNotes ThefirststuffedchileIhadwasanunfortunatestuffedbellpepperandIstayedawayfromstuffed chilesforyearsbecauseofthat! NutritionFacts(perserving) Calories355 CaloriesfromFat135 Fat15g TotalCarbohydrates48g DietaryFiber14g Sugars15g Protein7g Salt102mg InterestingFacts TheScovillescalewasdevelopedbyWilburScovillein1912asawaytomeasurethecapsaicinlevelin chiles.Theratingofachileisdeterminedbyhowmuchanalcoholicextractofachilescapsaicin mustbedilutedinsugarwaterbeforeitisundetectabletothepalate.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 101

Spicy Portabella Salad

Type: Salad Serves:4 TimetoPrepare:20minutes+timetoheatthegrill Ingredients TheSalad 4portabellamushrooms Oilforbrushingthemushrooms tsp.ofcoarseseasalt 1cupofslicedjicama 1avocado,diced cupofroasted,saltedpepitas 6cupsofarugula 1cupofsorel TheDressing 1HatchorAnaheimchile,roasted 2tbsp.ofoliveoil 3tbsp.ofchoppedcilantro 2tbsp.ofapplecidervinegar tsp.ofsalt Instructions Brushtheportabellaswithoilandthensprinklethemwithsalt. Grillthemuntiljustsoft,thenremovethemfromtheheat. Whiletheportabellasaregrilling,roastthechileforthedressingonthegrilluntilitisblisteredonall sides. Choptheportabellas. Peelthejicamaandsliceitintothin1longsticks. Dicetheavocado. Tossthemushrooms,jicama,avocado,pepitas,arugula,andsoreltogether. Removethestem,seeds,andblisteredskinfromthechile. Pureethechilewiththeoliveoil,choppedcilantro,vinegar,andsalt. Platethesaladsandpourthedressingoverthem.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 102

RawVersion
Makethedressingwitharawchile,thenchoptheportabellas.Marinatetheportabellasinthe dressingforabout1hour,thentossallthesaladingredientstogether. KitchenEquipment Grill Tongs 2MixingBowls MeasuringCup MeasuringSpoon Knife CuttingBoard Blender Presentation Dontdrownthesaladindressing,butlightlydrizzleit aroundthesaladsothatthedelectableportabellasshow through.Youcanalsosavethepepitastogarnishthe saladonceitisdressed. TimeManagement Lightthegrillbeforeyoudoanythingelsesoitsreadyas soonasyouredonepreppingalltheingredients. ComplementaryFoodandDrinks Servethiswithabowlofblackbeansoup. WheretoShop Alltheingredientsarefairlycommonexceptthesorel.Youmayneedtoheadtoafarmersmarketto findthat,unlessyouhaveaparticularlygoodstorenearyou,orcanpickitwild.Approximatecost perservingis$2.50. HowItWorks Grillingtheportabellasallowsthemtopickupaminorsmokyflavor,whichcomplementsthearugula andtheroastedchileverynicely.Avocadoaddscreaminesstothesaladandjicamaandpepitasadd crunch.Boththearugulaandsorellendastrongbitternote,creatinganintenselyflavoredsalad.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 103

ChefsNotes
Iusethisdressingonsalads,quinoa,couscous,andevenasaburgersauce. NutritionFacts(perserving) Calories302 CaloriesfromFat162 Fat18g TotalCarbohydrates29g DietaryFiber8g Sugars8g Protein6g Salt174mg InterestingFacts HatchchilesarenamedforthetownofHatch,NewMexico,wherethechilesoriginated.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 104

Hot Artichoke and Olive Paella

Type: MainDish Serves:6 TimetoPrepare:40minutes Ingredients 1215greenolivesstuffedwithgarlic,sliced 1cupofartichokehearts,chopped 1cupofcooked,rinsedborlottibeans 3crushedcascabelornorachiles 3tbsp.ofchoppedfreshparsley 1Spanishonion,diced 45clovesofgarlic,minced 4vineripetomatoes,grated 23tbsp.ofoliveoil 2cupsofBombariceorothershortgrainrice 4cupsofwater Pinchofsaffron 1tsp.ofsmokedSpanishpaprika Salttotaste Instructions Beginbypreppingalltheingredients. Slicethegarlic,choptheartichokes,rinsethebeans,crushthedriedchiles,andchoptheparsley, settingeverythingaside. Dicetheonion. Mincethegarlic. Cutthetomatoesinhalfandgentlyremovetheseeds. Usingacheesegrater,gratetheinsideofthetomatountilonlythetopmostskinisleft(discardthis). Overamediumheat,sauttheonionintheoilinapaellapanuntilitstartstobrown. Addthegarlicandsaut1moreminute. Addthegratedtomatoandcontinuesautingthisuntilthetomatoreducesintoaverythicksauce. Addthericetothepaellapanandslowlystirthisuntiltheouterpartofthericegrainsturn translucent(youshouldstillbeabletoseetheuncookedinnerpartoftherice;ifyousauttherice pastthispoint,itwillloseitsshapeinthepan). Addtheliquidandbringtheheattomediumhigh,simmeringthericefor17minutes. Addtheolives,artichokes,beans,crushedcascabel,andpaprika. Slowlyreducetheheatuntilthericeistender,addingliquidifnecessary. Allowthistocontinuecookinguntilacrisplayerofricehasformedatthebottomofthepan. Finishthepaellaoffintheovenat350degreesfor78minutes. Salttotaste. Garnishwiththefreshparsley.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 105

LowfatVersion
Youcancookthepaellawithouttheoil,althoughyouwillnotgetacrisplayeratthebottomofthe pan. KitchenEquipment PaellaPan Knife CuttingBoard MeasuringCup MeasuringSpoon StirringSpoon Oven Presentation Serveitstraightinthepaellapan. TimeManagement Thetimingonthericeiscritical.17minutesisthegeneralruleonsimmeringthericebeforetheheat shouldstarttogetlowered.Thishelpsthericeabsorbthemaximumamountofliquidwithout exploding. ComplementaryFoodandDrinks Servethiswithbread,oliveoil,andstripsofroastedredpeppers. WheretoShop Bombaricecanusuallybefoundatspecialtystores,kitchengourmetstores,andonline.Dontworry ifyoucantfindit.Youcanusemosttypesofshortgrainrice.Youmayevenwanttotrysushirice.If youcantfindborlottibeans,feelfreetousecannellinibeans.Smokedpaprikaisavailableatmost stores,thoughyoullgetanexcellentpriceforitatspicestoreslikePenzeys.TraderJoesalsohasan excellentpriceonsaffron.Approximatecostperservingis$3.50.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 106

HowItWorks TherecipestartswithaSpanishsofrito,which,atitsheart,consistsofonion,garlic,andgrated tomato.Thisformsthebaseofthestockinwhichthericewillcook.Thetomatoesaredeseededand gratedtocreateafine,intenselyflavoredsauce(thefleshypartofthetomatoholdsatremendous amountofflavor).Theliquidshouldcookoutsothatwhenthericehitsthepan,itcansautand absorbtheoliveoilinsteadofinitiallyabsorbingtomatowater,whichcanmakethericemushyinthe finishedproduct.Oncethisisdone,itssimplyamatterofsimmeringriceandaddingingredients towardstheendsothattheingredientsdontfallapartwhilethericesimmers. Paellapansarethinmetalpansdesignedtocrispthericeand,becauseoftheirthinness,allowthe pantoimmediatelyheatupandimmediatelycooldown. ChefsNotes Paellaistraditionallycookedoverawoodfire,butthatcanbeimpracticalforanalreadyslightly complicateddish.Thestovetopdoesntgivequitetherusticfeel,butitallowsbettercontrolofheat tomoreevenlycookthericeandisabitmoreforgiving. NutritionFacts(perserving) Calories403 CaloriesfromFat63 Fat7g TotalCarbohydrates75g DietaryFiber10g Sugars11g Protein10g Salt288mg InterestingFacts Paellaisnamedaftertheutensilinwhichitiscooked,thepaellapan.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 107

Plantains with Chile Ginger Sauce

Type: MainDish Serves:4 TimetoPrepare:20minutes Ingredients 3guajillochiles,seedsandstemsremoved 2pieceofginger,peeledandsliced 2cupsofwater tsp.ofsalt tsp.ofgroundallspice tsp.ofgroundcinnamon tsp.ofgroundcumin 4yellow,unripeplantains 1tbsp.ofpeanutoil Serveoverrice Instructions Removetheseedsandstemsfromthechiles. Peelandslicetheginger. Bringthewatertoaboil. Addtheguajillochilesandginger,thenremovethewaterfromtheheat. Oncethechilesaresoft,drainawaythewater,butsaveabout1cup. Pureethechiles,1cupofwater,salt,allspice,cinnamon,cumin,andginger. Peeltheplantains. Slicetheminhalfalongthelengthandthenslicethemintoabout3longpieces. Heattheoiltoamediumhighheatinasautpan. Addtheplantainsandsautthemuntiltheyarebrownedonbothsides. Reducetheheattomediumlow. Addthechilesauceandsimmerforabout3minutes. Serveoverrice.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 108

LowfatVersion
Steamtheplantainsfor10minutesinsteadoffryingthem,thenaddthemtoapanandsimmerthem withthesauce.

RawVersion
Useveryripeplantains,soyoudonthavetocookthem.UsefreshMirasolchilesandpureethem with1cupsofwaterandallthespices. KitchenEquipment Blender Pot MeasuringCup MeasuringSpoon Knife CuttingBoard SautPan Spatula Presentation Garnishthiswithchoppedcilantroforasplashofgreen.Ifyouwant togetfancy,youcancreateamoundofriceusingasmallramekin andthenproptheplantainsagainsttherice. TimeManagement Keepinmindthatthelongerthissaucesits,thespicieritgets.Thatsalsotrueforthecooktime.The longeritcooks,thespicieritgets. ComplementaryFoodandDrinks Servethiswithasideofstewedgreensandgarlic. WheretoShop GuajillochilesareusuallyavailablenotonlyatMexicanmarkets,butinthedriedchilesectionof manyconventionalones.Whenchoosingtheplantains,chooseonesthatareyellow,buthave
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 109

minimalbrowning.Theyllstillbestarchyandnottoosweet,butwontbesuperhardlikethegreen ones.Approximatecostperservingis$1.50. HowItWorks Thesaucehasheatfromtwosources.Thechilesandtheginger,creatingacomplexsaucewith differenttypesofburn.Thearomaticspiceslendasweetnotetothesauceandthecumingivesit somedepth.Thebitofsweetnessfromtheplantainsalsobalancestheheatinthesauceand plantainsareusedtopayhomagethissaucesAfricanroots. ChefsNotes Plantainsmaketheperfectfoodtoaccompanyspicysauces.Theyrestarchyandsweet,bothof whichbalanceheat. NutritionFacts(perserving,excludesrice) Calories284 CaloriesfromFat36 Fat4g TotalCarbohydrates60g DietaryFiber4g Sugars27g Protein2g Salt155mg InterestingFacts Guajillosarerelativelylowontheheatscale,makingthemperfectformildsauces.TheirScoville ratingis2,500to5,000.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 110

Udon Noodles with Shichimi Togarashi

Type: MainDish Serves:2 TimetoPrepare:10minutes Ingredients 6freshshiitakemushrooms,destemmedandsliced 2babybokchoy,sliced Water 1cupsofudonnoodles 1tbsp.ofsoysauce 1tsp.ofricevinegar 1tsp.ofsesameoil 1tsp.ofShichimiTogarashi(akaJapaneseSevenSpice,akaSanshoPepperBlend) 3tbsp.ofcrushedpeanuts ShichimiTogarashi 1tbsp.ofSzichuanpeppercorns 1tsp.ofdriedorangepeel 1tsp.ofgrounddriedredchile(useachileappropriatetoyourheattolerance) 1tsp.ofcrushed,flakednori 1tsp.ofblacksesameseeds 1tsp.ofwhitepoppyseeds 1tsp.ofgranulatedgarlic Instructions MakingtheMainDish Removethestemsfromtheshiitakesandslicethemintothinstripsandsetthemaside. Slicethebabybokchoyintothinstripsandsetthemaside. Bringthewatertoaboil. Cooktheudonnoodlesforabout2minutes(orfollowthepackagedirectionsifyouareusing driedones). Drainthemandsetthemaside. Combinethesoysauceandricevinegarandsetitaside. Heattheoiltoahighheatinawokorsautpan. Addtheshiitakesandbokchoyandsautforabout1minutes,thenremovethemfromthe pan. Addthenoodlesandsoysauce/ricevinegarsolutionandsautfor1minute. Immediatelyplacethenoodlesinbowlsandtopwiththeshiitakesandbokchoy. Garnishwithshicimitogarashiandcrushedpeanuts. MakingtheShichimiTogarashi Toastthepeppercornsoveramediumheatforabout1minute,thengrindthem. Toasttheorangepeel,sesameseeds,&poppyseedsforabout1minuteoveramediumheat. Toastthechileoveramediumheatfor30seconds. Combineallthespices.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 111

LowfatVersion
Omittheoilandsautthebokchoyoveramediumhighheatuntiljustsoft,thenreducetheheatto mediumandaddtheshiitakesandcontinuetosauttheuntiltheshiitakesarethoroughlycooked. Setthemasideandkeepthepanonmedium.Addthenoodlesandsauceandsautfor2minutes. Insteadofpeanuts,usechoppedwaterchestnutsforcrunch.

RawVersion
Usethickzucchinistringsforthepasta.Marinatethemushroomsinnamashoyuandrawapplecider vinegaruntilthemushroomsaresoft.Tossalltheingredientstogether,thentopwithshichimi togarashiandrawchoppedpeanuts. KitchenEquipment CuttingBoard Knife SmallMixingBowlforsauce SmallStirringSpoon MeasuringSpoon MeasuringCup Pot Colander Wok StirringSpoon Presentation Thisisasimpledishandthepresentationshouldalsobesimple, allowingtheingredientstospeakforthemselves.Toaccomplish that,thebokchoyandshiitakesshouldbeplacedontopofthe noodlesandnotmixedintothem,thenthedishshouldbedressed withtheshichimitogarashiandfinishedoffwithasprinklingof crushedpeanuts. TimeManagement Makesureyouhaveeverythingreadytogobythestoveonceyouareabouttocooktheveggiesand sautthenoodles.Thedishshouldbeservedhotandeverythingissautedveryquickly.Oncethe noodlesaredon,serveitimmediatelyforbesteffect.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 112

ComplementaryFoodandDrinks
Servethisonitsown. WheretoShop Freshudonnoodles,babybokchoy,andshichimitogarashicanbepurchasedatmostAsianmarkets. YoucanalsopurchasethespicemixfromCostPlusWorldMarket,whereitscalledaSanshoBlend. Infact,thisisprobablytheeasiestroutetotakeandtheSanshoBlendhasawellbalancedflavor. Approximatecostperservingis$1.25. HowItWorks Therecipeisfairlysimple.Ahintofsweetnessisderivedfromthebokchoy,whicharesautedfora shorttimetokeepamodicumofcrispnesstothem.Theshiitakesarealsosautedjustlongenough tosoftenthem,sothattheykeeptheirdelicatetexture.Theyalsogivethedishanearthytone.The vinegarinthesaucebrightenseverythingandthesauceitselfquicklyinfusesthenoodles,allowing themtopopwithflavorinsteadofsimplybeingblandudonnoodles.Peanutsareusedforcrunchand theshichimitogarashiisusednotonlyforheat,buttoaddcomplexityofflavortothedish.The residualheatfromthenoodlesshouldbejustenoughtoactivatetheessentialoilsintheshichimi togarashi. ChefsNotes IfirstdiscoveredshichimitogarashiatWorldMarketastheirsanshoblend.Thebalanceofthe saltinessfromthenori,thespicinessfromthechile,andthepeculiarnumbingsensationfromthe Sichuanpeppercornsmademefallinlovewithit. NutritionFacts(perserving) Calories335 CaloriesfromFat63 Fat7g TotalCarbohydrates55g DietaryFiber7g Sugars11g Protein13g Salt581mg InterestingFacts TogarashiistheJapanesewordforgroundchiles. Shichimitogarashiisabouta400yearoldrecipe,firstcreatedinEdo(Tokyo).
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 113

Heirloom Gazpacho, Green Apples, & Agua Picante

Type: MainDish Serves:1 TimetoPrepare:15minutes Ingredients TheGazpacho 1smallpieceofdayoldbread 1tbsp.ofhighqualitysherryvinegar 2tbsp.ofSpanisholiveoil 1cloveofgarlic,smashed tsp.offlakyseasalt 1poundsofheirloomtomatoes(about2mediumsizedones),chopped 1smallcucumber,peeledandchopped 1tbsp.ofdicedredbellpepper 1tbsp.ofdicedgreenbellpepper TheAguaPicante 1(ormore)habanero,eitherfreshordried cupofwater 2tsp.ofagavenectar TheApple ofatartgreenapple,slicedinto4sections Instructions MakingtheGazpacho Takethebreadanddrizzleitwiththesherryvinegarandoliveoil. Smashthegarlicwiththesaltuntilyouhavegarlicpaste(thisismosteasilydonewitha mortarandpestle). Chopthetomatoes. Peelthecucumberandchopit. Smashthebreadintoapaste. Pureethebread,garlicpaste,andhalfthetomatoesuntilyouhaveathick,evenpuree. Addtheremainingtomatoesandcucumberandcontinuetopureeuntilsmooth. GourmetOption:Pressthemixturethroughasievetomakeitsilky. Dicethebellpeppersandgarnishthegazpachowiththem. Chillthisforthreehoursorserveatroomtemperature. MakingtheAguaPicante Ifyouareusingafreshhabanero,sliceitinhalfandremovetheseeds. Ifitisdried,leaveitasis. Bringthewatertoalowsimmerandaddthehabanero. Simmerthisforabout10minutes,replenishingwaterasneededsoyouendupwithabout cup. Removeitfromtheheatandstirintheagavenectar. TheApple Slicetheappleinhalfandthenslicethehalfinquarters,removinganystemsandseeds.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 114

LowfatVersion
Omittheoliveoil.

RawVersion
Insteadofthebread,usecupofsoakedwalnuts. KitchenEquipment Blender Sieve Knife LargeWoodenSpoontopressthegazpachothroughthesieve CuttingBoard SmallPot StirringSpoon MeasuringCup MeasuringSpoon Presentation Thegazpachoshouldbeservedinatallglassandtheaguapicantein eitherasmallglassoraflute.Iliketogarnishtheappleplatewith habaneros. TimeManagement Starttheaguapicantefirstsoyoucanmakethegazpachowhilethehabanerosimmersinthewater. Donotslicetheappleuntilyouarereadytoserve,orelseitwillbrown.Boththegazpachoandagua picantewilllastintherefrigeratorforseveraldays,thoughthegazpachowilllosesomeflavoraftera day.Ifyoudostoreit,makesuretocoverit. ComplementaryFoodandDrinks Thismakesalight,refreshinglunchtimemeal.However,ifyouwantsomethingheartier,servethis withmarinatedgiantwhitebeans(frijolesgigantes).
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 115

WheretoShop TraderJoeshasanexcellentpriceonorganicheirloomtomatoes.Youmayneedtoheadtoahigh endmarkettogetagoodqualitysherryvinegar.Dontskimponthisingredient.Itgreatlyaffectsthe qualityofthegazpacho.Approximatecostperservingis$5.50. HowItWorks Thegazpachoandaguapicanteprovidecounterpointstoeachother.Theaguapicanteshouldbe sippedinbetweenbitesofgazpacho,creatinganalternatingexperienceofspicy/sweetand coolness/acidity.Theappleprovidesanothercounterpointinthistrio,contrastingcrunchwiththe silkinessofthegazpacho. Thegazpachousesbreadasabinder,holdingthepureedtomatoes,garlic,andoiltogetherinone homogenoussoup.Italsoaddscaloriestothedish,makingthismoreofamealthanasnack.It shouldbemoistenedfirstandturnedintoapastetogetitassmoothaspossibleonceithitsthe blender.Thisisalsowhythegarlicisturnedintoapaste.Tofacilitatethegarlicandbread incorporatingwiththetomatoes,onlyhalfthetomatoesarepureedatfirst.Thisallowsthe ingredientstocatchonthebladeseasier,creatingasmoothergazpacho.Finally,thegazpachois passedthroughasievetogiveitthatsilkytexture. ChefsNotes Originally,Iintendedthistobeagazpachoblendedwithahabanero,butitwasawaymore interestingdishwhenthehabanerowasturnedintoaspicysweetdrink.Ithoughtitneededsome crunchthough,andsomegreen,sothegreenappleIhadsittingaroundturnedouttobethelast ingredientneededtocreatethisbeautiful,simplemeal. NutritionFacts(perserving) Calories509 CaloriesfromFat225 Fat25g TotalCarbohydrates64g DietaryFiber16g Sugars33g Protein7g Salt718mg InterestingFacts Gazpachosometimeshasonionand/orcuminaddedtoit,butthosemasktherichflavorsofthe heirloomtomatoesandtheSpanisholiveoil.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 116

Greens with Spicy Smoked Tempeh

Type: SideDish Serves:8 TimetoPrepare:1hour15minutes Ingredients TheTempeh 16oz.oftempeh,cubed tsp.ofcayennepepper tsp.ofgroundcumin Pinchofallspice tsp.ofsalt tsp.ofdriedthyme 1tsp.ofoil TheGreens 1onion,diced 3clovesofgarlic,minced 1bunchofcollardgreens,sliced 1tsp.ofoil cupofwater tsp.ofturmeric tsp.ofsalt Instructions Cubethetempehintoslightlysmallerthanbitesizepieces. Combinethecayenne,cumin,allspice,salt,andthyme. Tossthetempehintheoil,theninthespicemix. Wrapthetempehinfoilandpiercethefoilpacketwithaforkorknifeseveraltimes. Option1:Placethefoilpacketinasmokerwithhickorychipsfor1hour. Option2:Lightyourgrillwithhickorywood,charcoal,orchips,allowthecoalstodiedown,andplace thetempehinawarm,butnothot,partofthegrillfor1hour. Option3:Insteadofwrappingthetempehinfoil,placeitinsideasmokerbagandbakeiton300 degreesFfor45minutes. Whilethetempehissmoking,dicetheonion,mincethegarlic,andslicethecollardgreens(remove anyoverlylargestems). Sauttheonionoveramediumheatuntiljustsoft. Addthegarlicandsaut3moreminutes. Addthegreens,water,turmeric,andsaltandsimmeruntilthegreensaresoft. Oncethetempehisdone,warmthegreensoveramediumlowheat,withthetempehmixedinto them,forabout5minutes.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 117

LowfatVersion
Omittheoilfromtherecipe.Spritzthetempehwithwaterinsteadofusingoilandsauttheonionin adrypan(donotaddliquidtothepanwhensauting!). KitchenEquipment Smoker,Grill,orSmokingBagandOven Knife CuttingBoard SmallMixingBowl SautPan SpatulaorStirringSpoon Presentation Thisismeanttobeservedsimply,sonothingfancyis needed. TimeManagement Thelongerthegreensstew,thebettertheyget,sostartthemafteryougetthetempehinthe smoker.Youcanturntheheatdowniftheystarttoovercookanditsoktoreplacethewaterinthe dishifnecessary. ComplementaryFoodandDrinks Servethiswithawarmpotatoandlentilsouporotherheartydish.Itgoesparticularlywellwith manyAfricaninspireddishes.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 118

WheretoShop
Alloftheseingredientsshouldbefairlyeasytofind,thoughyoumaygetthebestpriceontempehat TraderJoesoranAsianmarket(itsofteninthefrozensectioninAsianmarkets).Approximatecost perservingis$1.00. HowItWorks Thespicemixisntmeanttosimplybehot,ithasquiteabitofdepthfromthecuminandthyme, whichinturniscontrastedbyahintofaromaticallspice.Oilisusedtokeepthetempehmoistandto alsoallowthespicestosticktothetempeh.Thetempehshouldbewrappedinfoiltokeepitmoist, butthefoilneedsholesinittoallowthesmokeintothefoilpacket.Thelongerthetempehsmokes, themoreintensetheflavorsget.Ifyouwanttoallowittosmokelongerthananhour,youcan certainlydoso. ChefsNotes Thisrecipeisacombinationbetweentwoideas.Thefirstisasimplerversionofjerkedtempeh.The secondisbasedoffofgomen,anEthiopiandishmadewithonion,garlic,andreducedgreens,usually collardgreens. NutritionFacts(perserving) Calories192 CaloriesfromFat72 Fat8g TotalCarbohydrates15g DietaryFiber6g Sugars4g Protein15g Salt153mg InterestingFacts Collardgreenshavethebesttextureandflavormidwinter.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 119

Spicy Swedish Meatballs

Type: Appetizer Serves:Makes2430meatballs TimetoPrepare:40minutes Ingredients TheMeatballs 1poundsoftempeh,ground 2largeslicesofFrenchbread,torn cupofalmondmilk 1onion,minced 1tbsp.ofoilorveganmargarine tsp.offreshlygroundwhitepepper tsp.ofallspice tsp.offreshlygratednutmeg tsp.ofcayennepepper tsp.ofsalt cupoffirm,silkentofu Oilormargarineforfrying TheGravy 3tbsp.offlour 2cupsofmushroomstock tsp.ofsalt tsp.offreshlygroundwhitepepper cupofvegansourcream Instructions Grindthetempehinafoodprocessoruntilitiscrumbled. TeartheFrenchbread. Combinethebreadwiththealmondmilkandletitsituntilthebreadhasabsorbedmostoftheliquid. Mincetheonion. Overamediumheat,sauttheonionintheoilormargarineuntilitisjustsoft. Inablender,whiptogetherthetempeh,bread,onion,anyleftoverliquid,theoilormelted margarine,spices,salt,andtofuuntileverythingisthoroughlycombined. Removethemixtureandformitintosmall1meatballs,pressingthemeatballsinyourhandtoget everythingtosticktogether. Overamediumheat,frythemeatballsuntiltheyarelightlybrownedonallsides. Placetheminawarmoventokeepthemhot. Inthesamepan,addtheflourandtoastitoveramediumheatforabout2minutes. Slowlystirinthemushroomstock,salt,pepper,andvegansourcreamuntilyouhaveasemithick gravy. Simmerthisoveramediumlowheatforabout10minutes,thenpouritoverthemeatballs.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 120

KitchenEquipment SautPan Blender FoodProcessor Spatula Knife CuttingBoard MeasuringCup MeasuringSpoon StirringSpoon OvensafePlatterorBakingDish Presentation Servewithtoothpicks,ofcourse! TimeManagement Pressingthirtymeatballsactuallydoesnttakeaslongasone wouldthinkatfirstglance.Justpulloutasmallportionofthe fillingandquicklypressandrollitbetweencuppedpalms.It doesnthurttohaveapartnerinthekitchen,however!Also,makesuretowarmtheovenbefore youstartonthemeatballssoitcankeepthemwarmwhilethegravysimmers.Yum. ComplementaryFoodandDrinks Servethesewithhotcoffeelacedwithcardamomandallspice,potatoes,lingonberryjam,andpickles. WheretoShop CheckoutTraderJoesforthebreadandtempeh.Youcanmakeyourownmushroomstockby rehydratingdriedmushroomsinhotwateroryoucanpurchaseitatplaceslikeWholeFoods, Sprouts,andCentralMarket.Approximatecostperservingis$0.25. HowItWorks Cookingtheonionjustuntilitssoftmakesitsweetwithouttheheavinessofcaramelization.Italso makesiteasytopuree,whichthenpermeatestheentiresetofmeatballs.Thespicesareamixofhot andaromatic,whichactuallybrightensthemeatballsandmakesthempop.Boththemoistened breadandthetofuhelpbindalltheingredientstogether,thetofuactingasareplacementforthe eggsinthetraditionalrecipe.Forthegravy,theflourtoastsinthepantogiveitanuttyflavor,and alsocreatesalightrouxwiththeresidualoilleftinthepanfromfryingthemeatballs.Thisthen thickensthedarkmushroomstock,whichmakesanexcellentbeefstockreplacementusedinthe traditionalrecipe.Itthengetsacreamy,sournotefromthevegansourcream.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 121

ChefsNotes
EvenifyoudontwanttomakespicySwedishmeatballs,thetempeh,moistenedbread,andtofu techniqueusedinthisrecipewilleasilyallowyoutomakeanyflavormeatballyouwant! NutritionFacts(permeatball) Calories122 CaloriesfromFat54 Fat6g TotalCarbohydrates12g DietaryFiber4g Sugars2g Protein5g Salt56mg InterestingFacts ThesearecalledkttbullarinSwedish.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 122

Ancho Vanilla Coffee

Type: Drink Serves:Makes4cups TimetoPrepare:15minutes Ingredients 3tbsp.ofgrounddarkcoffee 3longcinnamonstick 1anchochile,crushed 1vanillabean,splitopen 3cupsofwater 1cupofalmondmilk 1tbsp.ofagave Instructions Grindthecoffee. Crushthecinnamonstickandanchochile. Splitopenthevanillabean,butdontscrapeouttheinside. Combinethecoffee,cinnamon,ancho,andvanillabeaninaFrenchpress. BringthewatertoaboilandpouritintheFrenchpress. Allowthecoffeetobrewforatleast10minutes. Mixthecoffeewithalmondmilkandagave.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 123

KitchenEquipment
SmallKnife CuttingBoard FrenchPress MeasuringCup MeasuringSpoon CoffeeGrinder Pot Presentation Notapplicable.

TimeManagement Thelongerthespicesbrew,thebetterthisgets.Ifyouhaveacoffee thatcanhandlealongbrewtime,usethatsoyoucanletthe ingredientssteepevenlonger. ComplementaryFoodandDrinks Atendtodrinkthisonitsownasamiddaypickmeup.SinceI usuallyusedecaf,itsactuallythespicesthatdoitforme. WheretoShop Alloftheseingredientsshouldbeavailableatyourlocalmarket,exceptperhapsfortheanchochile. CheckintheMexicanaislewherethespicesarekeptorataMexicanmarket.Ifyoucantfindfresh vanillabeanordontwanttouseit,lookforavanillaflavoredcoffee.Approximatecostperservingis $0.25. HowItWorks Therecipeisfairlysimple.Cinnamonisusedforitsspicysweetcharacteristic,theanchoisusedfora caramel,fruitymidlevelheat,vanillaisusedtoincreasethebodyofthecoffee,andthenitislightly sweetenedtoaccentuatetheflavorswithoutoverridingthem.Youshouldbeabletogettwotothree brewsoutofthiscoffee. ChefsNotes ThiscoffeecameaboutbecauseIwasofftodoademoattheScottsdaleCulinaryFestivalonafairly rainydayandIknewthecrowdwouldappreciatecoffee.SinceitwasaMexicancuisinedemo,the spiceswereanaturalchoice.Itsnowafavoriteatmyclasses.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 124

NutritionFacts(perserving)
Calories32 CaloriesfromFat0 Fat0g TotalCarbohydrates7g DietaryFiber2g Sugars5g Protein1g Salt42mg InterestingFacts Anchosarefairlymellowontheheatscaleuntilyouputtheminhotwater,atwhichtimetheheat increasessignificantly.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 125

Spicy Bread or Pita Dipping Mix

Type: SpiceMix Serves:Makesjustovercup TimetoPrepare:10minutes Ingredients 1tsp.ofcuminseeds,crushed 2tsp.ofcorianderseeds,crushed 68walnuts,crushed 1tsp.ofdriedthyme 1tsp.ofdriedoregano 1tsp.ofsesameseeds 1tsp.ofcrackedblackpepper 2tsp.ofcrushedAleppochilesor1tsp.ofcrushedredchileflakes tsp.ofcoarseseasalt Instructions Overamediumheat,toastthecuminseedsandcorianderseedsfor2minutes. Addthesesameseedsandtoastthemfor1moreminute. Crushthecuminandcorianderwithamortarandpestleorgrindthemwithasmallfoodprocessor. Crushorgrindthewalnutsinthesamewayuntiltheyareinverysmallpieces. Combinealltheingredientstogether.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

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July 2011 | 126

KitchenEquipment Pan Spatula MortarandPestleorSmallFoodProcessor MeasuringSpoon SmallMixingBowl StirringSpoon Presentation Serveonaplatenexttoadishofoliveoilorinashallowdish soitseasytodipbreadinthespicemix. TimeManagement Ifyouseethecuminseedsstarttoturndarkbrown,getthem outofthepanimmediately,regardlessofhowlongtheyhave beentoasting.Otherthanthat,thisrecipeisfairlysimple. Aleppo Chiles ComplementaryFoodandDrinks Thisismeanttobeservedwithbreadandoliveoil,withthebreadbeingdippedintheoilandthenin thespicemix. WheretoShop Alltheseingredientscanbepurchasedfrombulkspicejarsforthebestprice.Aleppochilescanbe foundatPenzeysandmostotherqualityspicestores,butifyoucantfindthem,itsoktosubstitute crushedredchileflakes.Approximatecostperservingis$1.00. HowItWorks Toastingthecumin,sesame,andcorianderdeepenstheirflavorsbyactivatingvolatilecompoundsin theseeds.Thewalnutsgivethemixsomebulkandtexture,aswellasthatsoftcrunchthatonly walnutshave.Aleppochilesaresemisweetwithaveryfullbodiedflavor,butnottoospicy.Their flavorisperfectwiththecuminandcoriander. ChefsNotes ThisrecipeisamodificationofanEgyptiandippingmixcalleddukkah,whichfeaturesmorearomatic herbsandspiceslikemintandfennel. NutritionFacts(perserving) Calories206
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 127

CaloriesfromFat126 Fat14g TotalCarbohydrates12g DietaryFiber4g Sugars1g Protein8g Salt593mg InterestingFacts AleppochilesarenamedafterthecityofAleppo. Theyaretypicallydriedandabitsaltyassaltisusedaspartofthedryingprocess.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Hot & Spicy!

July 2011 | 128

Pepper Tempeh Bacon

Type: Sidedish/Condiment Makes:About912slices HeatLevel:Low TimetoPrepare:About10minutepreptime,2hoursmarinatingtime,30minutesbaketime Ingredients 112ozpackagesoftempeh 1teaspoonBetterthanBeefBouillonmixedwith1tablespoonwater About30dropsofhickoryliquidsmoke Aboutteaspoonofbrowningseasoning 2tablespoonsofveganWorcestershiresauce Peppertotaste(butusealot) Instructions Sliceyourtempehsoyouhave9slicesoutofthe1st12ozpackageand45slicesoutoftheotherhalf package. Trytokeepyoursliceseventhickness. Thisshouldbeenoughtocoverthebottomofa9X13bakingdish. MixtheBetterthanBeefBullion,liquidsmoke,browning,andWorcestershiresauce. Sprinkleoverthetempeh. Thereshouldbeenoughtocoverthebaconhalfway. Grindthepepperovertheslices. Coverandallowtomarinateatleast2hoursorevenbetter,overnight. Removeplasticandbakeat350degreesforabout30minutesuntilmostoftheliquidisremoved. Yourtempehbaconisnowreadytouse.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Madelyn Pryor

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July 2011 | 129

KitchenEquipment
9X13bakingdish Bowl Knife CuttingBoard Oven

Presentation
Notapplicable.

TimeManagement
Thelongerthismarinades,thebetter.Forbestresults,planaheadsoitcansoakovernight. ComplementaryFoodandDrinks ThiswouldbegreatwithatofuscrambleandgarlicYukonpotatoesaspartofaveryheartyvegan breakfast. WheretoShop Theseingredientscanbefoundatmostsupermarkets. ChefsNotes Youcanmakethiswithsuperfirmtofu,too.Thetoptwopicturesareoftherecipeusingsuperfirm tofustrips.Thetextureandflavorwillbeslightlydifferent,butitisstilldelicious. NutritionalFacts(perbatch) Calories1086 CaloriesfromFat486 Fat54g
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Madelyn Pryor

Hot & Spicy!

July 2011 | 130

TotalCarbohydrates58g DietaryFiber20g Sugars10g Protein92g Salt905mg InterestingFacts Capsicumhasbeentiedtoweightlossbysomestudiesandsincethisisverylowfat,itwouldbea greatdietrecipe.Justeliminatethebreadandyouwillhaveafilling,lowcaloriesoup.Theflavoris amazing,soyouwillnotevenmindbeingonadiet.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Madelyn Pryor

Hot & Spicy!

July 2011 | 131

Horseradish Cheeze
Type: VeganCheese Makes:2mediumblocks TimetoPrepare:About45minutes,plus3hourschillingtime Heatlevel:Low Ingredients cuppeeledbrazilnuts cuprawcashews cuptahini 1cupswater 1tablespoonsagarpowder 4tablespoonsspicymustard 1teaspoononionpowder 4clovesfreshgarlic 2tablespoonsofgoodqualityoil,suchaskalamataoliveoil 2tablespoonsfreshlemonjuice 1teaspoonsalt 12tablespoonsofhorseradishpowder,or1tablespoonoffreshgratedhorseradish 1teaspoonoilforgreasingthedish Instructions Selecta5cupglassdishintheshapethatyouwantyourcheese. Youcanalsouseseveralminiloafpansforbaking. Liberallyoilthosewithoil(Iusedcoconutoilforthisstep,sinceitstaysinplace). Inablender,pulsethebrazilnutsandcashewsuntiltheyareinapowder. Addthetahini. Inapot,boilthewater,andonceboiling,addtheagarpowder. Whiskuntilcompletelydissolved. Addthattotheblender,alongwithalltheotheringredientsexceptthepeppers,andtheoilfor greasingthepans. Blenduntilcompletelysmooth. Coverandplaceintherefrigerator. Allowittochillatleastthreehours,butovernightisevenbetter.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Madelyn Pryor

Hot & Spicy!

July 2011 | 132

KitchenEquipment Blender MeasuringCupsandSpoons KnifeandCuttingBoard Mouldsforshapingthecheese Presentation

Notapplicable.

TimeManagement
Whilethewaterisgettingreadytoboil,youcanpulsetogetherthenutsandaddthetahiniandother ingredientstotheblendertogetreadysowhentheagarisdone,youarereadytogo. ComplementaryFoodandDrinks Thischeeseisverymild,withasmallhorseradishbackground.Itwouldbegreatonabagelsandwich withnicecrunchlettuce,andtomatoslices. WheretoShop Theseingredientscanbefoundinmoststores,exceptfortheagarpowder.Youcanorderitonline, butyoucanalsofinditinmanyAsianstores.Ifyoucan,youcanprobablysavesomemoney,asitis oftencheaperthere.Also,thehorseradishpowdercanbefoundatPenzeysSpicesorotherspice stores.Ifyoucantfindthat,justusefreshhorseradish. ChefsNotes ThisisatakeonacheeseIusedtoenjoyinthebadolddays.Itiscreamierthanthetraditional cheddarIusedtohave,buttheflavorisspoton.Ifyouhaveanonveganfoodmemory,challenge yourselftomakeacompassionateversion.Youwillhavefunonthejourneyandthedestinationmay surpriseyou.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Madelyn Pryor

Hot & Spicy!

July 2011 | 133

NutritionalFacts(individualservingsinparentheses,doesnotincludeanyoptions)
Calories1198 CaloriesfromFat810 Fat90g TotalCarbohydrates63g DietaryFiber8g Sugars9g Protein34g Salt601mg InterestingFacts Horseradishcomesfromthesamefamilyascabbageandmustard.Peoplewhotolerateheatfrom pepperswell,sometimesdonottolerateheatfrommustardorhorseradishwell.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Madelyn Pryor

Hot & Spicy!

July 2011 | 134

Chocolate Almond Spice Tart

Type: Dessert Serves:9 TimetoPrepare:6hours Ingredients TheCrust cupveganbuttersubstitute,slightlysoftenedbutnotatroomtemperature cupsoycreamcheese 2tablespoonsgranulatedsugar 1cupblanchedalmonds,ground 2/3cupallpurposeflour teaspooncardamompowder TheFilling 1cup(6ounces)semisweetchocolatechips cupgranulatedsugar 1tablespoonveganbuttersubstitute 1cupsoycreamcheese 1cupsoymilk cupcornstarchorarrowrootpowder 1teaspoonvanilla teaspooncinnamon 1/8teaspooncayennepepper(useacoupleextrashakesifyouaredaring) 2tablespoonssliveredalmonds Instructions MakingtheCrust Beattheveganbuttersubstitute,creamcheeseandsugarusinganelectricmixerorwooden spoonuntilcreamy. Addthegroundalmonds,flourandcardamomandkneadwithyourhandsuntiljust combined. Donotoverworkthedough. Coverthedoughwithplasticwrapandrefrigerateitforatleastahalfanhour,anduptotwo days. Preheatovento325degreesF. Oila9inchtartpanwitharemovablebottom. Option:Ifyoudon'thaveoneyoucanusea9x9squarepan. Pressthedoughintothepanandupthesides. Bakefor25minutesthenletcool. MakingtheFilling Meltthechocolate,sugarandveganbutterinadoubleboilerovergentlysimmeringwateror inaglassorceramicbowlinthemicrowave. Addthemixturetoablenderorfoodprocessor. Addthecreamcheese,soymilk,cornstarchorarrowroot,vanilla,cinnamonandcayenne pepperandprocessuntilsmoothandcreamy,scrapingdownthesidesasneeded.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Sharon Valencik, author of Sweet Utopia: Simply Stunning Vegan Desserts

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Pourintothecooledcrust. FinishingtheTart Sprinklethealmondsoverthefillingandpressdownslightlysotheystick. Bake2530minutes,oruntiltheedgesareset,butthereisstillmovementinthecenterofthe filling. Letcool,thencoverlooselyandrefrigerateseveralhoursorovernightbeforeserving. Keeprefrigerated.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Sharon Valencik, author of Sweet Utopia: Simply Stunning Vegan Desserts

Hot & Spicy!

July 2011 | 136

KitchenEquipment ElectricMixer(optional) FoodProcessororBlender 9inchTartPanwithremovablebottomor9inchSquarePan WoodenSpoon MediumGlassBowl DoubleBoiler(optional) LargeMixingBowl PlasticWrap Presentation Themoreeventhealmondsaresprinkledontothetart,thebetterit willlook. TimeManagement Makesurethatthecrustiscoolwhenthefillinggoesinsothatthecrustdoesnotabsorbabunchof thefillingandbecomesoggy. ChefsNotes Thistartisheartyandthecenteriscreamyandsimilartoacheesecake.Thespiceisnot overwhelming,yetitisexotic,withcayennepepperenhancingthecombinationofcardamomand cinnamonthatbringadifferentdimensiontodarkchocolateandalmondflavors. NutritionFacts(perserving) Calories563 CaloriesfromFat315 Fat35g TotalCarbohydrates52g DietaryFiber5g Sugars22g Protein10g Salt280mg
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Sharon Valencik, author of Sweet Utopia: Simply Stunning Vegan Desserts

Hot & Spicy!

July 2011 | 137

InterestingFacts
Chilepowderandchocolatehavebeenpairedformillennia,butonlyuntilrecentlywasthechocolate sweetened.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Sharon Valencik, author of Sweet Utopia: Simply Stunning Vegan Desserts

Hot & Spicy!

July 2011 | 138