An Omnivore’s Take on a Vegan Diet

By Alan Miles

In my childhood household, vegetable prep began by finding the can opener. But when I went to college, I dated a number of women who were really good cooks. Under their culinary influence, I developed a whole new way of looking at food — its taste, nutrition and politics.

I eventually married the best cook I had ever dated (coincidentally, of course) — a vegetarian all her adult life. I became mostly vegetarian, eating her cooking and never putting meat in the limited fare I prepared (mostly pizza, stir fries and salads). But I ate meat without hesitation when it was offered and would even order it when we were out.

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These corn cakes with a smoky paprika sauce are a Miles family favorite – and completely vegan.

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Spice Minute: Chef Jorge Pineda, Candle 79, New York City, NY

We recently stopped by Candle 79, NYC’s “premiere vegan oasis” to chat with Chef Jorge Pineda about why he uses Frontier spices.

Here’s what the rather camera-shy chef had to say.

 

Candle 79 is the sister restaurant of the famous Candle Cafe.

The Candle story began in 1984 when Bart Potenza purchased a  health food store and juice bar on Manhattan’s Upper East Side which had a nightly ritual of lighting candles to bless the establishment. Bart renamed his place the Healthy Candle, and was later joined by Joy Pierson, a customer and friend.

Their dedication to the vegetarian movement combined with some luck (think lottery) has allowed them to grow into one of the power teams in New York’s restaurant industry.

More on Jorge, Bart, Joy and the team at Candle Cafe.