Having been Vegan off and on for the last 30 years I am very interested in all the new Vegan restaurants that are popping up everywhere! Some of the culinary approaches are tiny portions that have beautiful presentations – maybe a sheet of nori, a few sprigs of water cress and a small mound of something delicious. I am having fun going to all of these new places. Often times, however they are using tons of sugar and other ingredients that are not so healthy! I am also finding that plates can range from 18 to 35 dollars and above! My goal as a Vegan chef is to create dishes that the most main stream meat eater will love! I want to make stuffed peppers like my Mom did and a Sunday meatloaf plate that satisfies a big over weight mid western guy who NEVER thought he would eat tofu! I like to make tempeh and mashed potatoes that melt in your mouth with a huge serving of collard greens on the side! Let’s face it–a family that loves Burger King will not easily convert to sushi and miso soup! I hope you like my recipes! Please let me know your thoughts! Mair Berkshire
Converting Meat-lovers
