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Table of Contents Table of Contents Table of Contents Click on any of the titles to take you to the appropriate piece Features Columns Spice It Up for Flavor and What’s Cooking? 3 Nutrition 12 Find out what’s up with the Vegan By Jill Nussinow, MS, RD Culinary Experience this month. Spices, history, trade, nutrition! Edible Landscapes: The Curries, More than Just a Pun‐ Exotic Spice Garden 28 gent Taste 16 By Liz Lonetti By Marty Davey, MS, RD Our expert gardener, Liz, has some Marty regales us with terrible great ideas for how to grow some puns while discussing some of the of the more exotic herbs and ingredients found in Southeast spices! Asian curries! Are Your Workouts Working? Fusion Fun: Japanese & Thai 30 20 By Barry Lovelace By Chef Philip Gelb This month, Barry gives us some Chef Phil combines his best Thai tips on how to keep up our curries with his incredible workout momentum. knowledge of Japanese cuisine! Marketplace 8 Where The Curries Are 22 By Chef Mayra Get connected and find out about vegan friendly businesses and Ever wonder just how many organizations. countries have curry? Chef Mayra answers that question for us and Recipe Index 46 more. A listing of all the recipes found in this issue, compiled with links. A Curry Primer 25 By Chef Jason Wyrick see the following page for Learn how to recognize different interviews and reviews… regional curries and get inspired to craft your own. Curries from around the World 1| May 2009 Tablle of Contents 2 Click on any of the titles to take you to the appropriate piece Interviews Reviews Interview with Author Isa Restaurant Review: Chandra Moskowitz 32 Zen Palate 40 By Jason Wyrick Isa is a prolific vegan cookbook author and the personality behind Zen Palate is one of NYC’s oldest the famous Post Punk Kitchen! vegetarian restaurants, specializing in a hybrid of American and Asian Interview with Erik Marcus cuisine. of Vegan.com 35 Product Review: World Erik is an author of several books Foods Curry Sauces 42 on the ethics of eating vegan, By Jason Wyrick author of The Ultimate Vegan Vegan curry and stir fry sauces? Guide, and runs the popular site Inconceivable! Vegan.com. Book Review: Horizons, New Featured Artist Vegan Cuisine 44 By Jason Wyrick Singer and Songwriter Alex Arndt 37 Horizons is one of the premier vegan restaurants in the world, Alex is a Los Angeles based with a companion cookbook that musician, blending his energetic showcases chefs Laundau’s and style of rock with a compassionate Jacoby’s tropical inspirations. message. Curries from around the World 2| May 2009 The Vegan Culinary Experience What’’s Cookiing? Curries from around the World May2009 Curries are often associated with Publisher Jason Wyrick Indian cuisine and rightly so. Cumin, Editors Eleanor Sampson, coriander, pepper, chilies, each curry Carolyn Mullin filled with wondrous spices. Yet the Nutrition Analyst Eleanor Sampson popularity of curry has made it a Web Design William Snell & Jason Wyrick staple dish throughout much of the Graphics Alex Searcy & Jason Wyrick world, from Jamaica to Thailand, with Video Production Kristen Mozafarri each region lending its indigenous Contributing Authors Jason Wyrick ingredients to the mix, each region’s people creating their own Jill Nussinow unique blends of culinary beauty. This issue is dedicated to those Marty Davey people. That’s one of the reasons this issue has very few Indian Mayra “Dr. Flavor” Liz Lonetti curries in it. The other reason is that Indian is getting its own issue! Sharon Valencik Philip Gelb Until then… Barry Lovelace Eat healthy, eat compassionately, and eat well! Photography Credits Recipe Images Jason Wyrick Milan Valencik of Milan Photography Garden Pictures Liz Lonetti Cumin, Cardamom, GNU Free Documentation Kaffir Lime, Pepper License Turmeric Galangal, Fenugreek Public Domain Music Notes linkwaregraphics.com/music Isa Moskowitz Pictures Courtesy of Isa Chandra Moskowitz Erik Marcus Picture Courtesy of Erik Marcus Alex Arndt Courtesy of Alex Arndt World Foods Sauces World Foods Zen Palate Exterior Zen Palate Website Curries from around the World 3| May 2009 Contriibutors 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. 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. Mayra “Dr. Flavor” - Chef Mayra has been in the “healthy eating and cooking” industry for over 11 years and has certifications in sports nutrition, macrobiotic cooking, vegan and vegetarian, holistic, and feng shui cuisine. She started her career as a cook by learning and experimenting with French, Caribbean, Southern, Cajun, and West African cuisine. Chef Mayra is a chef instructor and conducts a variety of classes and demonstrations geared towards vegan athletes, personal trainers, and anyone who would like to live a healthier life. “Dr. Flavor” can make healthy cooking easier by becoming your personal chef! Visit Chef Mayra at www.mychefmayra.com or call her at 702‐372‐4709. Eleanor Sampson – Eleanor is the editor for The Vegan Culinary Experience, author, and an expert vegan baker with a specialty in delicious vegan sweets (particularly cinnamon rolls!) You can reach Eleanor at [email protected]. Curries from around the World 4| May 2009 Contriibutors Marty Davey ‐ Marty Davey is a Registered Dietitian and has a Masters degree in Food and Nutrition from Marywood University. She became a vegetarian in 1980 when she discovered that the chemicals in American meat made them unsellable to Europeans. She and her husband have raised their son as a vegan. She teaches nutrition and has a private practice specializing in assisting clients transitioning to a plant‐based regime step by step. Her website is www.martydavey.com. 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. 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. Chef Philip Gelb ‐ Philip Gelb was born and raised in Brooklyn NY. He ended up in Florida where he received a BA in cultural anthropology and did graduate studies in ethnomusicology. For the last decade he has lived in the San Francisco Bay Area where he works as a professional musician and music teacher as well as a vegan chef. As a musician he has performed all over the United States and in Japan, Europe and Canada. 5 years ago he started In the Mood for Food, a vegetarian personal chef and catering company. He has been vegetarian since 17 and after becoming vegan 4 years ago, he changed his business to strictly vegan cuisine. Although totally self taught as a chef, he is a very popular vegan cooking teacher, hosting monthly classes. His other interests include hiking, travelling, and he is an avid film buff. Of course, he loves cooking, especially for friends as well as professionally. Visit Phil at www.myspace.com/InTheMoodforFood. Curries from around the World 5| May 2009 Contriibutors Barry Lovelace ‐ Barry Lovelace is a vegan fitness coach specializing in the functional training of athletes. He is the owner of FitQuest Fitness in Allentown, PA, and frequently produces routine fitness podcasts at his site www.barrylovelaceblog.com. Curries from around the World 6| May 2009 About the VCE The Vegan Culinary Experience is an educational vegan culinary magazine designed by professional vegan chefs to help make vegan cuisine more accessible. Published by Chef Jason Wyrick, the magazine utilizes the electronic format of the web to go beyond the traditional content of a print magazine to offer classes, podcasts, an interactive learning community, and links to articles, recipes, and sites embedded throughout the magazine to make retrieving information more convenient for the reader. The VCE is also designed to bring vegan chefs, instructors, medical professionals, authors, and businesses together with the growing number of people interested in vegan cuisine. Eat healthy, eat compassionately, and eat well.
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