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May's Theme: Food of the Mediterranean
ON THE PLATE
May 12th
Recipes:- Mediterranean : Panissa (Gibraltar style polenta,) Oregano Potatoes from Cyprus, Lablabi (Chickpea soup from Tunisia,) Paella Valencia, Tartine d'Aubergine (an open faced sandwich from Provence)
Bonus Recipe: Imqaret (date stuffed pastries from Malta)
Articles:The Perfect Mezze Platter by Chef Jason Wyrick, Culinary Traditions of the Mediterranean by Chef Jason Wyrick, Mediterranean Breads by Eleanor Sampson
Interviews/Reviews:- Interviews: Seth Tibbott of Tofurky and Turtle Island Foods, Rubin and Chef Zel of Vegetarians in Paradise, Strength and Athletic Training Coach Jon Hinds, Gene Bauer of Farm Sanctuary, Product Review: MimicCreme, Restaurant Review: The Natural Cafe, CA, Book Review: The Complete Whole Grains Handbook by Jill Nussinow, R.D.
Podcast: - Shopping with the Chef
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Chef Jason Wyrick recently contributed an article with recipes to the International Vegetarian Union. Click here for the article and bonus recipes.
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.
FEATURES
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