Summer flew by, and somehow I missed the announcement about the latest issue of my favorite online magazine, The Vegan Culinary Experience. It is hard not to love a magazine that is free, and that you can download in minutes, but I also love that the magazine founder, Chef Jason Wyrick, sets a high standard for the quality of the articles and the recipes in each issue. Free or not, this is a real magazine and the recipes are quite gourmet, yet extremely well detailed.
The latest issue is entitle La Cocina Mexicana, and yes, as you may have guessed, it is filled with Mexican-inspired articles and cuisine. Chef Jason lives in the Southwest, so it isn't surprising that he proclaimed this one to be his "favorite issue so far!" You can download the issue for free right on the front page of the Vegan Culinary Experience website. This month you will find all of the following great articles, information, and lots of recipes:
Interview with Author Robin Robertson – Robin is a prolific vegan cookbook author, with 19 different books under her belt.
Jasmin Singer and Mariann Sullivan of Our Hen House – Meet the founders of Our Hen House, a clearing house for animal activism issues.
Featured Artist: Game Designer and Author Bruce Cordell – Not only is Bruce a longtime game designer and author, he’s a vegetarian with an eye on environmental issues.
Featured Medical Professional: Jeff Novick, MS, RD, LN, LD – Jeff Novick is one of the most well-known vegan dieticians in the world with a well‐deserved reputation as a funny and engaging speaker.
Restaurant Review: The Veggie Grill – A Southern California restaurant serving casual vegan Southwestern fare.
Product Review: Frontera Salsa – High quality authentic Mexican salsas for any occasion.
Book Review: Speed Vegan – Quick and bold recipes in under thirty minutes.
Book Review: 500 Vegan Recipes – A rock solid cookbook with a large collection of delicious recipes perfect for the home cook.
Travel: Oaxaca Fits the Vegan Bill – A vegan journey through one of Mexico’s most famous culinary regions.
Tips and Techniques – From pan roasting to rinsing onions, these techniques make for a fun, authentic experience in your Mexican kitchen.
Cazuelas, Comales, and Molcajetes – A few pieces of equipment can change your dining from good to spectacular.
Uncommon Ingredients – Every culture has their own unique ingredients and Mexican is no exception.
Glorious Chiles – A guide on how to handle, purchase, and identify a host of chilies.
Agave: Sweetness through the Millennia – A fascinating article on the historical cultivation and uses of agave.
Chocolate, Corn, and Chiles: An Explosion of Raw Flavor – Angela shares her amazing recipes for corn tortillas and fajita burritos.
From the Garden: Mesquite Smoked Chipotle Peppers – Learn about mesquite trees, jalapenos, and how to dry and smoke your own chipotles!
And of course, the RECIPES! Beyond those found within the articles above Chef Jason Wyrick always includes dozens of on-theme recipes. This month expect to find recipes for handmade tamales, albondigas, hazelnut fudge brownies (pictured above) vegan ceviche, café de canela, carnitas tacos (pictured above), chayotes rellenos, and much, much more. For more info and to get a copy, visit www.veganculinaryexperience.com
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.