Are you looking for a way to get creative with the harvest from your vegetable garden? Use your eyes and veganize!
Slow Food Nations , in its 2d year in Denver , Colo. , is a festival of flavor , polish and exploration . One of the highlights of this class ’s event was find out the preparation demonstration on the independent stage .
Josh Greenfield , ofBrothers Green Eatsfame , showed off his cooking accomplishment with “ The Magic of Cooking Plants ” program on Saturday afternoon . His lively display showed how easy it is to “ veganize ” recipes for those who desire tocook more repast around a plant - based diet .
His first suggestion is to get creative with vegetable and cuisine that lend themselves to using more vegetables , like Thai food . He also encouraged cooks to use the refreshed fruit and vegetables that are local and in season rather of shopping for their alien counterparts .

To demonstrate , he created a papaya salad that did n’t admit any papaya or Pisces the Fishes sauce - two main component in the salad .
Instead of a dark-green pawpaw , he used an oversized zucchini from the garden that looks a little like a green papaya when strip and julienned into long shreds . He combine the tear up zucchini with shred carrot and distinctive Thai flavorings . These spirit overcompensate the important five : sweet , sour , salty , spicy and mouth-watering .
To get the right balance of flavors , he used maple syrup , garlic , chilly , ripe beauty ( in place of tamarindo ) , Citrus aurantifolia succus , cherry tomatoes , roast peanuts and mushroom cloud powder ( or soy sauce ) .

He did n’t follow a recipe and encouraged all James Cook to just get in the kitchen and experiment . He just looked at the bowl of element to verify there was an even balance of vegetables .
“ Food is inspire by a formula and make it with seasonal , local food , ” he says . “ Do n’t be afraid to cook . You wo n’t buy the farm . ”
The 2d dish he prepared was a Thai background squawk salad , called Laab , only he prepared the recipe without meat . alternatively , he veganized it by using child portabello mushrooms , although any mushrooms would work in the recipe .

He break up the mushrooms with his mitt and sautéed them in oil colour , then added smattering of fresh herb , like basil , Chinese parsley and mint . He mixed in some drink rice powder and made a dressing with burnt lime juice , maple syrup ( or sugar ) , fresh serrano chiles , dried chile pepper , chopped Allium porrum and finished it with mushroom powder mixed with piss alternatively of Pisces sauce .
“ Be creative and take risks , ” he said . “ Sometimes when hoi polloi make they eat it and it ’s bland . If that materialise , go back to the kitchen and tally citrus and a small salt . ”
Greenfield started cooking when he was immature because his mammy was “ a terrible cook . ” He started experiment and has institute “ solid food is actually magic . ”

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Josh Greenfield of Brothers Green Eats, demonstrates how to make a meat salad without using any meat.Photo/Illustration: Jodi Torpey
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