Cooking & Cocktails SERIES
“V” is for Vegan
WITH YOUR NATIONAL FOOD, BEVERAGE & CULINARY EXPERIENCE TEAM
The History of Vegan Cuisine
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egan cuisine has roots that stretch back thousands of years. Ancient cultures and religions, including Jainism and certain Buddhist traditions in India, promoted diets that avoided harming animals, emphasizing plant-based foods such as grains, legumes, fruits, and vegetables. Philosophers such as Pythagoras in ancient Greece also advocated for avoiding animal consumption on ethical grounds.
related to animal welfare. During the 1960s and 1970s, growing interest in environmentalism, natural foods, and health-conscious living helped introduce plant-based eating to a wider audience. In the 1990s and early 2000s, veganism gained further momentum as scientific research highlighted potential health benefits of diets rich in fruits, vegetables, whole grains, and legumes. At the same time, increased awareness of the environmental impact of animal agriculture encouraged more consumers to explore plant-based alternatives.
The modern vegan movement began in 1944, when Donald Watson and a small group of like-minded individuals founded The Vegan Society in the United Kingdom. They coined the term”vegan” to describe a lifestyle that excluded all animal products, including meat, dairy, and eggs.
VEGAN CUISINE TODAY Today, vegan cuisine has evolved far beyond simple salads and vegetable dishes. Advances in food technology have led to a wide variety of plant-based meats, dairy alternatives, and innovative culinary techniques. Major restaurant chains, grocery stores,
GROWTH IN POPULARITY For several decades, vegan cuisine remained a niche dietary choice practiced mainly for ethical reasons 2
and food manufacturers now offer vegan options to meet growing consumer demand. Modern vegan cuisine is embraced for a variety of reasons, including: » Health and wellness » Environmental sustainability » Animal welfare » Culinary exploration and innovation What was once a small movement has become a global food trend, with vegan dishes featured in everything from casual dining restaurants to Michelin-starred kitchens, making plant-based eating more accessible and appealing than ever before.
KEY MILESTONES » » » » »
500 BCE: Early ethical plant-based practices appear in India and ancient Greece. 1944: The Vegan Society is founded, and the term “vegan” is created. 1970s: Health and environmental movements increase interest in plant-based diets. 1990s-2000s: Vegan products become more widely available. Today: Vegan cuisine is a mainstream global culinary category with extensive restaurant and retail offerings.
King trumpet mushrooms are native to the Mediterranean, North Africa and the Middle East. As their popularity has grown in recent years, they are now cultivated all over the world. They are especially popular in China and Japan for their umami flavor.
HEALTH BENEFITS OF KING TRUMPET MUSHROOMS King trumpet mushrooms aren’t just super delicious. They are also full of health-supporting nutrients, such as naturally occurring antioxidants. King trumpet mushrooms have especially high levels of ergothioneine, an antioxidant found in the mushroom’s mycelium and fruit bodies that helps reduce damage from free radicals and oxidative stress. Ergothioneine is the only antioxidant that has been found to have its own cellular transport mechanism and is regarded as a “master antioxidant.”
WHAT ARE KING TRUMPET MUSHROOMS? The King Trumpet Mushroom is the largest member of the oyster mushroom family, from which it gets another of its many names: “King Oyster mushroom.” The more common name “King Trumpet,” as well as “French horn mushroom” and “Trumpet Royale,” refers to the mushroom’s trumpet-like cap, which extends from a thick stem.
Unlike other nutrients, Ergothioneine is not made by the human body and must be sourced from other sources in our diet. King Trumpet mushrooms also a good source of selenium, another essential antioxidant. Several recent studies have turned up even more impressive potential health benefits of King Trumpet mushrooms. These powerful superfoods have been shown to lower cholesterol and help with weight loss. King Trumpet mushroom extracts have also been shown to have anti-viral properties and to support bone health. 3
Vegan Scallops Yield: 4 - 6 servings (based on stem size)
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3. Score a light crisscross pattern on both sides of each round. 4. Heat the olive oil and vegan butter in a large skillet over medium-high heat. 5. Add the mushroom rounds and sear / cook for 3 to 4 minutes per side until deeply golden and caramelized. 6. Season with salt and pepper and set aside on a paper towel lined plate while you assemble the plate.
4 large king oyster (king trumpet) mushroom stems 2 tablespoons olive oil 2 tablespoons vegan butter Salt and pepper
INSTRUCTIONS 1. Slice off the caps and woody ends of the king oyster mushrooms. 2. Cut the clean stems crosswise into 1-inch-thick rounds to resemble sea scallops. 4
Jalapeño Vegan Pesto Yield: 2 ½ Cups
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INSTRUCTIONS
4 cups (packed) fresh arugula ½ jalapeño, stemmed and seeded (roast for smoky flavor or leave raw for mild heat) (keep seed in if you would like more spice) 1 cup toasted sunflower seeds 2 cloves garlic 1 cup extra virgin olive oil (plus more for consistency) Juice of 1lemons Salt to taste
1. Blend in batches: Combine arugula, jalapeño, seeds, garlic in a food processor. 2. Pulse until coarse. 3. Stream in olive oil while blending until smooth 4. Add lemon juice and salt to taste. 5. If too thick, add more oil or a splash of water. 6. Store: Divide it into containers. Top with a thin layer of olive oil to prevent oxidation. Refrigerate up to 1 week.
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Jalapeño Chili Oil Yield: 1 ¼ Cups
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INSTRUCTIONS
1 cup neutral oil (grapeseed or canola works well) ¼ cup sliced fresh jalapeños (seeds in if you want more spice) ¼ cup dried chili flakes 2 cloves garlic, thin sliced 1 tablespoon toasted white sesame seeds 1 tablespoon kosher salt 1 teaspoon sugar (optional, rounds flavor)
1. In a saucepan, heat oil to 275-300°F (135150°C). 2. Prep aromatics. In a bowl combine jalapeños, chili flakes, garlic, ginger, sesame seeds, salt, and sugar. 3. Pour and bloom. Carefully pour hot oil over mixture. 4. Stir and steep. Stir gently. Let steep at least 1 hour. 6
Polenta Yield: 4 Cups (4 Servings)
Polenta is known as grits or coarse cornmeal. The cornmeal is usually yellow for polenta, but it can be white or blue, depending on the variety of corn. Polenta is a staple dish of northern Italian cuisine. It is made with coarsely ground or medium-ground yellow corn, which gives it texture. Although some people call polenta grits, the difference is that corn grits are found in American Southern cuisine and are made with finely ground white corn.
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3. Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes, or until the polenta is thick and creamy. 4. Stir in the olive oil, nutritional yeast, salt, and pepper. 5. Taste and adjust seasoning as needed. 6. Place 1 cup of polenta in the center of the plate and create a well (smearing the polenta right and left of the center). 7. Place 3 – 4 vegan scallops on top of the polenta evenly spaced out. 8. Dress the top of the scallops with the pesto. 9. Drizzle the jalapeno chili oil around to cover the polenta, and scallops. Enjoy!
1 cup polenta (coarse cornmeal) 4 cups vegetable broth or water 2 tablespoons olive oil 2 tablespoons nutritional yeast (optional, for a cheesy flavor) ½ teaspoon salt (or to taste) ¼ teaspoon black pepper
INSTRUCTIONS 1. Bring the vegetable broth (or water) to a gentle boil in a medium saucepan. 2. Slowly whisk in the polenta to prevent lumps from forming. 7
Vegan Key Lime Pie Mousse Yield: 6 Small Parfaits
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INSTRUCTIONS
4 medium ripe avocados Juice of 6 limes (if using key limes double the quantity) Zest of 2-4 limes (plus more for garnish) 12 oz vanilla plant-based yogurt, divided ⅔ cup pure maple syrup ⅛ teaspoon of salt 3 cups granola
1. In a food processor or high-speed blender, combine the avocados, lime juice, the plantbased yogurt, maple syrup, and salt. Blend until completely smooth and creamy. 2. Divide the granola evenly among 5 small parfait glasses, adding about ¼ cup to each. 3. Spoon or pipe the key lime mousse over the granola, filling each glass about three-quarters full. 4. Finish with your choice of garnishes, such as fresh lime zest, graham cracker crumbs, toasted coconut flakes, chopped macadamia nuts or pistachios, and a swirl of coconut whipped cream. 5. Serve immediately or refrigerate until ready to enjoy. Cover and refrigerate for up to 5 days.
OPTIONAL GARNISHES » » » » »
Graham cracker crumbs Toasted coconut flakes Toasted macadamia nuts or pistachios, chopped Coconut whipped cream Fresh lime zest 8