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Spice Up Your Plant-Based Diet!

Veganism. Some people hear that word and instantly think about bland carpet tasting salads; others consider it the most eco-friendly way to live. While they’re multi-viewpoints revolving around the non-vegan/vegan debate, one universal question for many considering crossing into the animal-free threshold is “How does it taste?” Vegetables are often stereotyped as tasteless, bitter, and unappealing, therefore a diet composed solely of plant-foods dulls the taste buds of many. However, for those curious or adventurous enough to make the switch, plant-based living may not be as dreadful as it's hyperbolized to be. It may be in fact, quite delicious, highly flavorful, and a healthier alternative to your favorite meals. Especially if it's a recipe by the original Chef Ed!

The award winning Chef Ed Harris is the victor of the Food Network’s CHOPPED “Turbot Powered” Season Four, and lead his team to victory on “24-Hour Restaurant Battle.”

Preparing meat in many private kitchens for the last 20 years caused Chef Harris to begin

exploring the health benefits of plant-based diets. Although his recipe repertoire is massive, he has a few tempting recipes that will make you rethink the meat.

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Spice Up Your Vegetables!

Recipe by Chef Ed Harris:

Charred Cauliflower and Brussel Sprouts


2 Whole Cauliflower   1/4 Cup Ginger (minced)  3 Cloves Garlic (minced)  1 Cup Onions (minced)  1/4 Cup Low Sodium Soy   2 Tablespoon Sesame Oil  1/2 Cup Vegetarian Oyster Sauce (mushroom sauce)  1 Cup Sweet Chili Sauce   6 Mint leaves (torn)  8 Thai Basil leaves (torn)  Vegetable oil as needed  Salt to taste  Cracked Black Pepper to taste 

1. In a medium to large size sauce pot put enough oil to deep fry and get the oil hot. Once hot, carefully put the whole cleaned cauliflower one at a time and sear until golden all sides.  2. Remove from oil and let drain on paper towels. 3. When cauliflower is cool enough to touch, cut into medium size pieces and put to the side. Will come back to it later. 4. Remove oil and leave about 4 tablespoons in the pan. Bring the heat up over medium flame and caramelize the onions, garlic and ginger. Be careful not to burn them.  5. Once caramelized, add to a small mixing bowl with the soy sauce, sesame oil, mushroom sauce and sweet chili and mix well. 6. In a clean sauté pan add sauce and over a high flame bring to a boil then add cut pieces of cauliflower and toss. Remove from heat and plate.  7. Garnish with fresh herbs and serve. 

Written by Angelica Cheyenne

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