Alisa Fleming ~ It’s here! The October issue of the Vegan Culinary Experience is out, and as usual, it’s FREE! Chief Editor, Chef Jason Wyrick shares a little about this month’s “Quick and Easy” theme:
“I’ll be honest. I love food, I love to cook, but I don’t love to do it all the time. After a long day in the professional kitchen, I often find myself feeling rather burned out for my personal kitchen. That’s when I head for the containers of hummus or other quick foods I’ve got sitting around, or I head to the kitchen to make something fast and easy, something that doesn’t require a lot of thought, but tastes great and leaves me satisfied for the rest of the night. This issue is dedicated to everyone else who goes through a similar experience and contains recipes for breakfasts, main dishes, sides, and even super-fast desserts!”
As a teaser, I have a sample recipe from this month’s issue. It’s rich, creamy, earthy, and warm. Chef Jason ups the “hearty” factor in this recipe so that you can enjoy a lighter meal that satisfies in the cooler months …
But first, a quick note. As mentioned, this issue is completely free – it is actually an e-magazine, and ready for download right now. For those who want a little something extra, you can become a Premium Subscriber with a small donation to the cause. Premium Subscribers will get a set of bonus content in mid-November, including recipes for Polenta with Roasted Garlic Sauce, Noodles in Spicy Hoisin Peanut Butter Sauce, Super-quick Stuffed Poblanos, and ten other recipes! To become a Premium Subscriber, head over to http://veganculinaryexperience.com/VCESubscribe.htm and help support the VCE.
Now enjoy the sample recipe below and get the full e-magazine for free at www.veganculinaryexperience.com.
Summary: Recipe by Chef Jason Wyrick of The Vegan Culinary Experience
Serve with a glass of light white wine and a brothy veggie soup.
Raw and/or Soy-Free Variation: You can make the sauce using cashew cream instead of tofu. Once you’ve got that done, lightly salt the shiitakes and then place a weight over them. Let them sit for about 20 minutes, then add them to the sauce. Serve over shaved carrots.
Gluten-Free Variation: Use your favorite gluten-free pasta in place of the whole wheat penne.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Diet type: Vegan, Dairy-Free, Egg-Free, Nut-Free, Peanut-Free, Sugar-Free, Low Fat, optionally Gluten-Free and Wheat-Free, optionally Soy-Free
Number of servings (yield): 2
Article by Alisa Fleming, founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.