Flavor B Y Saucy, Crispy, Spicy, Vegan
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FLAVOR BY Chloe SAUCY, CRISPY, SPICY, VEGAN AS TOLD TO MEGAN MURPHY Chef Chloe Coscarelli first broke onto the mainstream culinary scene as the only vegan chef to win Food Network’s Cupcake Wars. Since then, she has been at the forefront of the vegan food revolution as an award-winning chef, successful entrepreneur, and bestselling cookbook author. In her latest book, Chloe Flavor, Chloe showcases appraochable recipes for vibrant, nutritious, and supremely tasty dishes that just happen to be vegan. Trust us, you won’t miss the meat for a second. 56 Eat This, Not That! ● Flavor by Chloe hloe Coscarelli has been the vegan movement in America. vegan since 2004. She refers to She has published several this time as the “pre-kale” days, bestselling cookbooks, and opened when veggie burgers were tasteless, her first restaurant, by CHLOE. in frozen patties loathed by the 2015 in New York City—bringing general public and veganism was an healthy and satisfying vegan often misunderstood concept. cuisine to the masses. Fortunately for Chloe, she grew Chloe fiercely believes the most up with family and friends who delicious dishes are derived from supported her lifestyle and dreams plant-based ingredients and has of becoming a professional vegan successfully debunked the myth chef—while changing the way the that vegan cooking is bland and world ate. visually unappetizing. Her vibrant, Chloe’s love of animals (she’s a satiating food proves that vegan big time animal advocate!) initially can still mean mouthwatering, inspired her to go vegetarian, but indeed. And she invites you to give she found her diet heavily laden her fast and easy recipes a try! with cheesy carbs—mac n’ cheese, Here, Chloe shares a few of her grilled cheese, cheese pizza. Going favorites from her fourth cookbook, vegan introduced her to a variety Chloe Flavor, along with her thoughts of fruits, vegetables, herbs, and on maintaining a vegan lifestyle. spices that she had never tried or cooked with before. It totally Common Misconceptions of the Vegan brightened her meals with new Diet, According to Chloe: colors, flavors, and nutrients. Plus, she’d never felt better. ■ People often think that vegan After more than a decade of means a restrictive diet, but it’s championing a plant-based lifestyle, actually the total opposite! If you Chloe has made her mark as one of follow a healthy and balanced the most influential forces behind vegan diet filled with fruits, veggies, whole grains, proteins, nuts, seeds, and fats, you’ll see just how many options you really have. The Vegan Kitchen It’s almost overwhelming—in a What makes a great vegan good way though! kitchen? The chef, of course! But aside from that, Chloe always ■ Some may think cooking vegan keeps her kitchen stocked with food is hard. With every recipe these versatile cooking essentials: I create, I always ask myself, “Can I ● nuts cut the ingredient list down without ● coconut oil sacrificing any flavor?” and “Are ● olive oil these ingredients easily accessible to everyone?” Once you stock your ● vinegar pantry with the staples like raw ● fresh & dried herbs cashews, tamari, coconut milk, ● beets nutritional yeast flakes, lemon juice, ● whole grains and apple cider vinegar, vegan food “ Life’s too short. ● legumes is fun and easy to prepare! ● tamari Express yourself ● good salt ■ Lastly, I know you’ve heard this in the kitchen. ● gluten-free flour one before: “Vegans don’t get enough protein!” I am here to tell ● coconut Nothing says ‘I love you that I am consuming way more you’ more than ● agave nectar protein-rich foods now than I was ● maple syrup in my pre-vegan days. If you’re cooking a meal for ● unsweetened cocoa powder eating a healthy and balanced vegan someone special.” diet, you will too! 58 Eat This, Not That! ● Flavor by Chloe 1 jalapeño, seeded and minced 1 Tbsp taco seasoning HOW TO MAKE IT ¾ cup (6 oz) frozen sweet yellow corn No-Huevos ● Make the ranchero sauce: In a The Most blender or food processor, combine RAINBOW QUINOA SALAD 3 cups vegetable broth Rancheros the tomatoes and their juices, SERVES 4 1 (14.5-oz) can fire-roasted diced tomatoes, SERVES 4 onion, garlic, cilantro, jalapeño, with their juices Important “I love the flavor of this protein-packed quinoa agave, lime juice, and salt and ¹⁄8 tsp cayenne pepper “The best part about living in blend until smooth. Transfer to a salad because it’s very fresh and subtly Ingredient a doorman building in NYC is small saucepan and warm over sweet. When I feel like I’ve overeaten or just Freshly ground black pepper want something a little bit cleaner, I turn to Is that you have a taste tester medium-low heat. Gently simmer until ready to serve. this salad for lunch because it is packed Toppings sitting in the lobby 24/7. I made with veggies and nutrients.” Creativity! ● Make the scramble: In a large Crispy Tortilla Strips (recipe follows) this dish with my vegan nonstick skillet, heat the olive oil You’ll Need Lime wedges "There are times when roommate, Daniella, and we over medium-high heat. When it 3 Tbsp seasoned rice vinegar shimmers, add the onion and cook Chopped fresh cilantro even I realize I don’t have both went nuts for it, but we 2 Tbsp toasted sesame oil for 5 to 7 minutes, until softened. Diced avocado (optional) had to bring a plate down to our 2 Tbsp agave nectar a certain ingredient or Add the beans, tofu, and seitan and Corn kernels (optional) doorman Paul to see if it passed cook for a few minutes more, until 1 Tbsp tamari* piece of equipment I need In a large saucepan, heat the oil over medium- the test with a non-vegan. He lightly browned, adding more oil if 3 cups cooked quinoa to complete a recipe. Use the mixture sticks to the pan. Add high heat. When it shimmers, add the onion loved it! The flavors really the nutritional yeast, salt, onion 1 small carrot, shredded or finely chopped and cook, stirring occasionally, for 5 to 7 your best judgment to see pop—you can’t even tell you’re powder, garlic powder, taco ½ cup cherry tomatoes, halved minutes, until soft. Add the soft tortilla if you can get creative with eating tofu. While huevos seasoning, and turmeric and cook 1 cup shelled edamame strips and season with the salt. Cook for for about 1 minute more, until about 1 minute. Add the tomato paste, rancheros is typically a brunch ¾ cup finely chopped red cabbage a solution. Whether it’s fragrant. Add water, 1 tablespoon at garlic, jalapeño, and taco seasoning and substituting thyme for dish, I like to eat this for a time, if the tofu becomes dry. 3 scallions, thinly sliced cook for about 3 minutes, until fragrant. dinner, too (and so does Paul!).” Reduce the heat to medium-low and ¼ cup dried cranberries or cherries Add the corn, broth, and diced tomatoes rosemary or using a spoon add the spinach, stirring until just ¼ cup coarsely chopped almonds and their juices and bring to a boil. Boil for YOU’LL NEED wilted. Taste and season with pepper. about 5 minutes, until the flavors come instead of a specific size Sea salt ● To assemble, heat a tortilla in a pan together, then remove the pot from the ice cream scoop, more RANCHERO SAUCE over medium-high heat or by Sesame seeds, for garnish heat. 1 (15-oz) can whole or crushed fire- often than not, you can placing it directly on the burner over Puree the soup directly in the pot using an roasted tomatoes, with their juices medium-low heat for about 20 to How To Make It immersion blender, or, working in batches, make a recipe work." 30 seconds on each side, using ¼ cup diced onion transfer the soup to a blender and puree tongs to flip. Layer a few large In a small bowl, whisk together the vinegar, 1 garlic clove until smooth (be careful when blending hot spoonfuls of scramble on top of the sesame oil, agave, and tamari. Set aside. ¼ cup coarsely chopped fresh cilantro, tortilla, then top with Ranchero In a large bowl, toss together the quinoa, liquids); return the soup to the pot. Stir in plus more for garnish Sauce. Drizzle with Lime Sour carrot, tomatoes, edamame, cabbage, the cayenne and black pepper to taste. Distribute the soup among bowls, then 1 jalapeño, seeded Cream and garnish with a few scallions, cranberries, and almonds. Add avocado slices and some cilantro. the desired amount of dressing and toss to garnish with Crispy Tortilla Strips, lime 1 Tbsp agave Repeat with the remaining tortillas. coat. Add salt to taste. Garnish with sesame wedges, cilantro, and other toppings as 2 tsp lime juice seeds. desired. ½ tsp sea salt Crispy Tortilla Strips If you cannot find ground seitan, you * can make your own using seitan of *The Eat This, Not That! Team likes San-J SERVES 4 TO 6 SCRAMBLE any shape or size (strips, cubes, etc.). Tamari Lite 50% Less Sodium Soy Sauce 2 small soft corn tortillas 1 Tbsp olive oil, plus more as needed Drain your seitan well, then pulse in MAKE IT GLUTEN-FREE: Use gluten-free Vegetable oil, for frying the food processor until finely ground. ¾ cup diced onion tamari. Using a pizza cutter or sharp knife, cut each Do not overpulse; the seitan should 1 (15-oz) can black beans, drained and still have some texture. tortilla into thin strips (about ¹⁄8-inch rinsed thick).