Subscribers to the Vegan Culinary Experience have been receiving weekly emails of enticing recipes, thought-provoking stories, and in-depth interviews from Chef Jason Wyrick for a few months now. But for those who have missed these emails (subscribing is free), or who would rather view the whole collection, Chef Jason has compiled the first and second online issues of the Vegan Culinary Experience, September’s Out of Africa edition and October’s Fall Foods edition. They read and look surprisingly like a newstand magazine, but with the added benefits of being viewable online and completely free, no sign-ups or fees required. The 190 page September issues (more issues to come) is filled with over 30 vegan (egg-, dairy-, and meat-free) African recipes from Ethiopia, Egypt, South Africa and beyond; a step by step instructional on knife skills basics; an exclusive interview with Ani Phyo (a talented raw foods chef); stories on African cuisine traditions and health benefits; and restaurant, product, and book reviews …
The Fall Foods issue has a similar feel with more knife basics, reviews, the ins and outs of winter squash, and a large batch of new and original recipes. Warm soups and autumn vegetables are of course a major focus, but Jason also keeps the grill going with recipes like Grilled Willd Mushroom & Spinach Pizza and Grilled Red Peppers stuffed with Risotto & Cashew Ginger Cream.
Well, what are you waiting for? It’s free, so head on over and check it out!
The Vegan Culinary Experience is the first and only vegan culinary magazine in the world. Designed by Chef Jason Wyrick the nationally award winning Executive Chef and Chief Culinary Instructor of Devil Spice, the Experience brings you the information of a traditional magazine coupled with the newest web technologies.
Regular magazine features include:
Fully detailed, photographed recipes
35-40 new recipes every month from professional vegan catering and restaurant kitchens
Instructional articles, healthy eating articles, and more
Reviews of restaurants, products, books, and web-sites
Interviews with the hottest vegan chefs in the world and the new up and comers
A learning community to discuss all aspects of vegan cuisine with the chefs and other subscribers