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Sichuan Chile Oil Recipe Before Using Table of Contents Table of Contents Click on any of the titles to take you to the appropriate piece Features Columns Hot Sauce is Hot and Easy to What’s Cooking? 3 Make 15 Find out what’s up with the Vegan By Jill Nussinow, MS, RD Culinary Experience this month. Learn how easy and flavorful it is to make your own homemade hot From the Garden: Peppers sauce! Take Over the World! 26 By Liz Lonetti Burn Me So Good 17 Liz talks about the etymology, By LaDiva Dietitian, MS, RD history, and different types of The science and biology of capsicums available as food. capsaicin, that gloriously burning compound, is the feature of this Vegan Cuisine and the Law: piece. Watching What We Eat – The Ethics of Food TV 28 East Meets West: Spicing It By Mindy Kursban, Esq. Up 19 Are you one of those people By Chef Philip Gelb addicted to shows like Top Chef? Phil shows off his culinary flare Mindy discusses the ethics, legal with a recipe for spicy sesame oil issues, and psychology of food tv and a Thai fusion curry paste and her own food tv voyeurism. featuring Bird’s Eye chiles and guajillo chiles. The Vegan Traveler: Austin 31 The Beautiful Avocado 21 By Chef Jason Wyrick By Chef Angela Elliott Join chef Jason on a culinary tour Avocadoes and spicy food go hand of one of the hotbeds of vegan in hand. Angela writes about the cuisine, Austin, Texas. nutritional value of avocadoes and gives us her own recipe for Marketplace 8 guacamole. Get connected and find out about The Life of a Food Stylist 23 vegan friendly businesses and By Ryan Luttrell organizations. Ryan has worked for the Food Recipe Index 52 Network, Edible Magazine, and many other major publications as A listing of all the recipes found in a food stylist. Get a behind‐the‐ this issue, compiled with links. scenes glimpse of this interesting culinary career. see the following page for interviews and reviews… Hot & Spicy! July 2011 | 1 Tablle of Contents 2 Interviews Reviews Interview with author Celine Restaurant Review: Steen 38 Saturn Café, Northern California 47 Celine is one of the best vegan By Ryan Luttrell cookbook authors out there, adept at veganizing just about A late‐night diner style burger anything. joint, vegetarian‐style. Fashionista, Social Mogul, Book Review: Ani’s Raw and Activist Chloé Jo Davis Food Asia 49 41 By Madelyn Pryor Chef and author Ani Phyo gives us Chloé Jo leads the Girlie Girl Army, a fashion, buzz, and all‐around yet another winner with her new cool site for everything vegan and go‐to book on Asian cuisine, the is the queen of vegan media. raw foods way. Product Review: Earth Café Baker and Food Network Raw Vegan Cheesecakes 50 Challenge Winner Sara Beth By Jason Wyrick Russert 44 A satisfying morsel of heaven and a Sara Beth is the reigning champion repeat offender for generating of the Food Network Donut those must‐buy‐me cravings. Challenge, trouncing the competition with her vegan goodies and winning some converts in the process. Click on any of the titles to take you to the appropriate piece Hot & Spicy! July 2011 | 2 The Vegan Culinary Experience What’’s Cookiing? Hot & Spicy! July 2011 Hot. Spicy. Picante. Pet‐pet. Là. Publisher Jason Wyrick Die kos brand. Nearly every culture Editors Eleanor Sampson, has a word or phrase for food that sets Madelyn Pryor the tongue on fire! That’s because Nutrition Analyst Eleanor Sampson these foods create an endorphin Web Design Jason Wyrick release, they bring one’s palate to life, Graphics Jason Wyrick they add an entirely new dimension to the culinary world. They may even Reviewers Madelyn Pryor Jason Wyrick test one’s mettle. Whatever the case, festivals, towns, entire Eleanor Sampson commercial empires are dedicated to the taste of heat. And so is Ryan Luttrell this issue. Contributing Authors Jason Wyrick Madelyn Pryor Chiles are legendary, having spread from Central America all Liz Lonetti around the world in just a few centuries, an impressive Sharon Valencik Marty Davey undertaking for a not‐so‐humble plant. Chiles, however, aren’t the Mindy Kursban only source of burn. In this issue, you’ll find recipes featuring not Jill Nussinow just chiles (and there are a lot of them), but ones that use ginger, Angela Elliott pepper, wasabi, and radish, and sometimes a combination of two Ryan Luttrell Philip Gelb or three of them to create a complex burn. There are also recipes for different heat levels and a few that are the hottest of the hot. Photography Credits These are not for the faint of heart, but if you’re reading the this issue, you’re not one of those people, are you? The ones who can’t Cover Page Jason Wyrick handle a little spice, a little burn, a little sweat. I didn’t think you were. Recipe Images Jason Wyrick Madelyn Pryor Milan Valencik of Eat healthy, eat compassionately, and eat well! Milan Photography Austin Photographs Jason Wyrick Ristra, Avocadoes GNU Free Documentation License C. Frutescens, Scotch Creative Commons Bonnets Capsaicin, Bell Peppers, Public Domain Rocotos Chloe Jo Davis Courtesy of Chloe Jo Davis Sarah Beth Russert Courtesy of S.B. Russert Celine Steen Courtesy of Celine Steen Earth Café Earth Café Website Website Saturn Cafe Ryan Luttrell & Saturn Café Website Hot & Spicy! July 2011 | 3 Contriibutors Jason Wyrick ‐ Chef Jason Wyrick is the Executive Chef of Devil Spice, Arizona's vegan catering company, and the publisher of The Vegan Culinary Experience. Chef Wyrick has been regularly featured on major television networks and in the press. He has done demos with several doctors, including Dr. Neal Barnard of the PCRM, Dr. John McDougall, and Dr. Gabriel Cousens. Chef Wyrick was also a guest instructor in the Le Cordon Bleu program. He has catered for PETA, Farm Sanctuary, Frank Lloyd Wright, and Google. Visit Chef Jason Wyrick at www.devilspice.com and www.veganculinaryexperience.com. Madelyn Pryor ‐ Madelyn is a lover of dessert, which she celebrates on her blog, http://badkittybakery.blogspot.com/. She has been making her own tasty desserts for over 16 years, and eating dessert for longer than she cares to admit. When she isn’t in the kitchen creating new wonders of sugary goodness, she is chasing after her bad kitties, or reviewing products for various websites and publications. She can be contacted at [email protected] or [email protected]. Sharon Valencik ‐ Sharon Valencik is the author of Sweet Utopia: Simply Stunning Vegan Desserts. She is raising two vibrant young vegan sons and rescued animals, currently a rabbit and a dog. She comes from a lineage of artistic chef matriarchs and has been baking since age five. She is working on her next book, World Utopia: Delicious and Healthy International Vegan Cuisine. Please visit www.sweetutopia.com for more information, to ask questions, or to provide feedback. Milan Valencik ‐ Milan Valencik is the food stylist and photographer of Sweet Utopia: Simply Stunning Vegan Desserts. His company, Milan Photography, specializes in artistic event photojournalism, weddings, and other types of photography. Milan is also a fine artist and musician. Milan is originally from Czech Republic and now lives in NJ. For more information about Milan, please visit www.milanphotography.com or www.sweetutopia.com. Jill Nussinow, MS, RD, The Veggie Queen ‐ Jill is a Registered Dietitian and has a Masters Degree in Dietetics and Nutrition from Florida International University. After graduating, she migrated to California and began a private nutrition practice providing individual consultations and workshops, specializing in nutrition for pregnancy, new mothers, and children. You can find out more about The Veggie Queen at www.theveggiequeen.com. Hot & Spicy! July 2011 | 4 Contriibutors Liz Lonetti ‐ As a professional urban designer, Liz Lonetti is passionate about building community, both physically and socially. She graduated from the U of MN with a BA in Architecture in 1998. She also serves as the Executive Director for the Phoenix Permaculture Guild, a non‐profit organization whose mission is to inspire sustainable living through education, community building and creative cooperation (www.phoenixpermaculture.org). A long time advocate for building greener and more inter‐connected communities, Liz volunteers her time and talent for other local green causes. In her spare time, Liz enjoys cooking with the veggies from her gardens, sharing great food with friends and neighbors, learning from and teaching others. To contact Liz, please visit her blog site www.phoenixpermaculture.org/profile/LizDan. Angela Elliott ‐ Angela Elliott is the author of Alive in Five, Holiday Fare with Angela, The Simple Gourmet, and more books on the way! Angela is the inventor of Five Minute Gourmet Meals™, Raw Nut‐Free Cuisine™, Raw Vegan Dog Cuisine™, and The Celestialwich™, and the owner and operator of She‐Zen Cuisine. www.she‐zencuisine.com Angela has contributed to various publications, including Vegnews Magazine, Vegetarian Baby and Child Magazine, and has taught gourmet classes, holistic classes, lectured, and on occasion toured with Lou Corona, a nationally recognized proponent of living food. Minday Kursban, Esq. ‐ Mindy Kursban is a practicing attorney who is passionate about animals, food, and health. She gained her experience and knowledge about vegan cuisine and the law while working for ten years as general counsel and then executive director of the Physicians Committee for Responsible Medicine. Since leaving PCRM in 2007, Mindy has been writing and speaking to help others make the switch to a plant‐based diet. Mindy welcomes feedback, comments, and questions at [email protected]. Chef Philip Gelb ‐ Philip Gelb was born and raised in Brooklyn NY.
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