制作Carnitas Jackfruit Tacos,素食玉米饼和CheeseSteaks,KACHUMBER Gazpacho,茄子BRACIOLA和热蜂蜜胡萝卜与食谱和尖端从专业人士使用。
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信用卡:照片由victor protasio / food steed亚搏电竞 by Chelsea Zimmer / Luch Mareting由Lydia Pursell造型

是什么让真正诱人的蔬菜菜?是:A。你的脸部,植物供电的沉迷;B.展示核心食谱,唤起oohs,aahs和'grams;C.让季节性产生闪耀的简单混合物;或D.以上所有?

所有交易的杰克

Jocelyn Ramirez, Cookbook Author and Chef, Todo Verde, Los Angeles

当Jocelyn Ramirez发现罐装菠萝蜜可能是嫁给墨西哥风味的完美车辆植物烹饪,灯泡熄灭了。“我想成为那个在整个城市洛杉矶吃街头炸玉米饼的人的桥梁,”她说,笑。“我就像,”我如何让它像Carnitas一样味道?“基于植物的烹饪似乎更接近了她的社区 - 一个美味的“Carnitas”炸玉米饼。

商店为Ramirez的美味香料混合旨在与菠萝蜜一起使用todoverde.org.

Get the Recipe: Carnitas Jackfruit Tacos

The Head Nacho

卡西·米卡, Chef and Owner, Sarma, Somerville, Massachusetts

Cassie Piuma的基于植物的奈多斯的拼盘是豆类的情书。棕色扁豆是一声丰盛的骨干,Spice-Laden Chili,而红扁豆在他们融化之前得到了一个沉重的煨,向一个顽固的Feta Queso添加了光滑的身体,这对自己的多功能是多才多艺的:“我们在Mac和奶酪和奶酪中使用这个Queso它作为茄子Parm或Moussaka的酱汁,“Piuma说。

Get the Recipe: Loaded Pita Nachos with Lentil Chili and Feta Queso

Know Your Lentils

快速烹饪扁豆将风味,纤维和蛋白质添加到植物的板材 - 并在不同品种的彩虹中进入。

Green Lentils

If you're looking for al dente texture, go green. Writer Hetal Vasavada loves seasoning them with salt and pepper before baking them at 350°F for 10 to 15 minutes for a crunchy snack, but they can also add texture to vegetarian chilis and salads.

Red Lentils

卡西·米卡reaches for red lentils as a base for kibbeh, but she's especially fond of them for sauces. "They disintegrate before you blink and get really soft into what you're cooking, and that's good for a creamy, rich sauce," she says.

Brown Lentils

Chef Isa Chandra Moskowitz feels that brown lentils hit that "sweet spot of texture" between red and green. Choose these when making a simple dal, or take a page out of Vasavada's book and use them in soups.

Black Lentils

Piuma uses black lentils for their hefty texture. "Black lentils give you the satisfaction of a meaty, rich bowl of chili," she says. They maintain their integrity and texture while cooking, managing to stay whole after simmering in a spiced broth.

The Spice Girl

Hetal Vasavada,Cookbook Author, Belmont, California

When tomatoes are at their best, take a cue from Hetal Vasavada and don't cook them at all. "In the summer, Indian families often make kachumber salad. It's basically an Indian pico de gallo situation, minus the cilantro," says Vasavada. "My husband loves gazpacho—he's the kind of person who drinks salsa from the jar—so I thought this would be a nice, cool summer dish."

获得食谱:KACHUMBER GAZPACHO

The Hot Mess

Credit: Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell

Derrick Hayes & Pinky Cole, Co-owners, Dinkies, Atlanta

抓住少数餐巾,准备好使用它们!这款辉煌的Sloppy Sub是Pinky Cole的Brainchild,是基于亚特兰大的流行素素食主义者的创始人,以及大戴夫的CheeseSeaks的Philly Native和创始人。“我开始放荡的素食主义者,因为我有吃肉的朋友,我想向他们介绍一个我所爱的生活方式,”科尔斯说,他们为她的超级成名,无肉再现经典的美国晚餐订书钉。她的Dinkies Cheezestak是一种基于植物的Hayes的肉类包裹的Hoagie版,仅适用于Dinkies,这对一对位于亚特兰大的庞塞市市场的新素食餐厅。

Get the Recipe: Dinkies Cheezesteak

The Show-Off

Credit: Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell

Isa Chandra Moskowitz, Chef and Owner, Modern Love, New York City

从托管社区访问烹饪节目到素食烹饪时,Isa Chandra Moskowitz是植物食品中最酷的人之一。亚搏电竞她的纽约餐厅,现代爱情,展示美丽的素食舒适菜肴。她的茄子Braciola - 用Jammy,蜜饯茄子包装扁豆,核桃和菠菜,并在与素食主义者中岛的岛屿游泳池里,完美地体现了她的ethos。

Get the Recipe: Eggplant Braciola

螺母和螺栓

通过添加纹理和粗糙,种子和坚果肌肉肉食。以下是如何使用它们来激励您的工厂烹饪。

Pepitas

Isa Chandra Moskowitz strongly believes that pepitas, an affordable alternative to pine nuts, are underutilized. "They bring a really interesting umami flavor that isn't bitter but really bright and earthy, with a pretty color." When making vegan Parmesan, she uses pepitas for crunch and texture, and she also reaches for them in her homemade vegan chorizo.

腰果

混合时,中性,奶油味腰果加入了无与伦比。“[腰果]莫扎里拉也很好地融化,而且它是一般可达的成分,”Moskowitz说。“Miyoko's Creamery例如,马苏里拉奶酪is cashew-based and so great."

Walnuts

Jocelyn Ramirez喜欢在Alonondigas中使用核桃作为人造肉基。“核桃有这种固有的味道,”她说。在她的肉丸中,地面核桃特别良好地享用晒干的西红柿,液体氨基米和营养酵母。

The Underdog

信用卡:照片由victor protasio / food steed亚搏电竞 by Chelsea Zimmer / Luch Mareting由Lydia Pursell造型

Suzanne Cupps,厨师,纽约市

“Whenever I say I love carrots, people shrug, so I en- joy using this unassuming staple to make them stop in their tracks," says vegetable magician and Gramercy Tavern alumna Suzanne Cupps. As the former chef of 232 Bleecker, Cupps served these silky, sweet carrots in agnolotti with smoked ricotta or solo as a satisfying side dish; here, she gives them the main-dish treatment, serving them atop ricotta-smeared flatbread with a drizzle of bright basil chermoula.

Ge the Recipe: Hot Honey–Carrot Flatbreads with Basil Chermoula