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July's Theme: On the Grill
ON THE PLATE
July 21st
Recipes:- On the Grill : Smoked Potato Korma, Moroccan Kebabs with Couscous, Grilled Apple Barley Salad, Grilled Artichokes and Orzo, Smoked Mushroom and Black Bean Empanadas
Bonus Recipe: Stuffed Peppers with Mexican Gray Squash
Articles:Around the Globe with Eggplant by Jill Nussinow, Choosing the Right Wood for Your Grill, Getting That Perfect Smoky Flavor
Interviews/Reviews:- Interviews: Alice Leonard of Angel Food, Karen Dawn of DawnWatch, Product Review: Gardein "Chicken Breast," Restaurant Review: The Noodle House, NV, Book Review: Vegetarian Southwest by Lon Walters
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
- 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
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The Heart of the Journey
Recipes - Professionally designed, quality recipes.
Articles - Instructional articles, health articles, interviews with culinary professionals, and more.
Reviews - Get reviews on vegan and vegetarian restaurants and products from around the country, written from the chef's point of view.
Learning Community - Become part of a culinary learning community.
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