这些基于植物的玉米片,炸玉米饼,乳酪牛排,以及您的新夏季剧本人员
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.。
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。
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."
The Hot Mess
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。