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LATE WINTER 2014 | ISSUE 18

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VEGAN GUIDE

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Chefs’ Perspectives on Vegan fare

Forget everything you think you know about meat-free fare...kosher or otherwise. What you may know as “vegan”

and “vegetarian” is now “plant-based” as well as savory, satisfying and surprising.

By Elyse Glickman

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Between the proliferation of up-scale vegetarian and vegan res-taurants and mainstream res-

taurants expanding meatless o!erings beyond steamed and stir-fried vegeta-bles and tofu, the myth of “healthy” being equated to “flavorless,” “bland” and “boring” is fading into history. In supermarkets, a vegetarian can buy a kosher product labeled “pareve” and be confident that it contains no trace of milk or meat, thanks to the exacting standards of kosher certifying agen-cies such as the OK.

According to vegan chef Ariane Resnick (whose clientele includes Gwyneth Paltrow and Agustina Picas-so), and The Conscious Cook author/chef/restaurateur Tal Ronnen, (Ali-cia Silverstone, Oprah Winfrey and Arianna Hu"ngton are fans), “plant-based” cooking has something to o!er everybody, from meat eaters needing to bring more vegetables into their di-ets, to those interested in weight loss, addressing food allergies and, yes, keeping kosher.

“The laws of kashrut are very much related to the beef, poultry and sea-food that is consumed, and is highly focused on nourishing the soul,” con-curs Kelly Boyer, chef and founder of the Los Angeles-based food delivery service Paleta. “A vegan lifestyle is by definition kosher, as all plants and grains are kosher. If animal pro-teins are removed from the equation, challenges and stringencies are more manageable. Your soul will still be nourished and you’ll be encouraged to explore the overwhelming variety of plant-based foods.”

When advising her clients in their own cooking pursuits, Resnick sug-gests that when looking for a dinner entree, find a favorite side dish and think about how to bulk it up into a main dish. For example, kasha var-nishkas, which already has buckwheat and a good amount of protein, can be enlivened with vegetables, nuts or beans. She also advises looking into vegetable-based recipes and ingredi-ents outside of the standard Shabbat lexicon, such as a lentil-based loaf or stew. In winter, you can brighten a lentil-based stew with dried apricots, cranberries and other fruits.