A Taste of the First Plant-Based Cooking School

Nutrition Health Review, Wntr, 1997 by Nicole T. Malandra

Most professional chefs have come to believe that vegetarians must put aside their lifestyles and beliefs in order to make it through culinary school. To pass all the courses, a student must learn the proper preparation of meat, and to cook it correctly, he must know how it tastes. The king of culinary styles, haute cuisine, a style of cooking developed in France, relies heavily on the use of eggs, dairy, and various meats and meat products. Though it is no longer the industry standard, it is the basis from which several other cooking styles, including nouveau cuisine and much of the uniquely American "fusion" cooking styles have evolved. For a chef to earn the highest honors, he must eventually learn to perfect the various arts of haute cuisine, and must be able to taste his work along the way.

No longer is such a compromise necessary. Excellent vegetarian restaurants, such as the renowned Greens, in California, and the Moosewood Restaurant, in New York, have received national acclaim and produced popular meatless cookbooks. They appeal to the larger public and, according to one study conducted by the Baltimore-based Vegetarian Resource Group, more than half of all restaurants and many restaurant chains seek to provide some meatless meals for the growing number of health conscious and vegetarian consumers. Finally, as part of this massive nationwide movement away from meat as a necessity for fine dining, North America has seen the opening of the first organic plant-based culinary organization with a reach beyond the United States.

Chef Albert H. Chase, Jr., founded the Institute for Culinary Awakening as a way to teach those interested in food preparation that the meat-based diet so typical in the United States had "catastrophic health implications." Chase was trained in the traditional way, at the Culinary Institute of America in New York through 1979. He combines his 25 years of classical culinary arts experience with more than 10 years of focus on organic, plant-based cuisine and his passion is to teach others how to live a more healthful lifestyle through positive food choices. As an educational organization, ICA serves businesses and the public with clients ranging from people in dietary transition, vegetarians, emerging vegetarian chefs and traditional food professionals looking to add healthy menu options. Chase travels internationally offering consultations, speaking services, and training programs for his clients.

Most of Chase's recipes require huge soup pots and serve at least 18. We reduced the following two recipes to manageable sizes. After a taste test, we found them to be a delicious combination. For more information, or to order his cookbook, contact: Chef Chase, c/o ICA[TM], 6201 15th Ave. NW, #B-307, Seattle, Washington 98107, call the Institute at (206) 781-3935, or visit on the Web at wwwicaplantchefs.com. All recipes copyright 1997 by Chef Al Chase/Institute of Culinary Awakening.

Jamaican Bean Soup

Yields four 8-oz. portions

Kidney beans     1 cup, canned or pre-cooked
Red bell pepper  1/2 cup diced, medium
Black beans      1 cup, canned or pre-cooked
Dried red
pepper flakes    1/4 teaspoon
Yellow onion     1/2 cup, diced, medium
Vegetable stock  1-1/2 cups
Red onion        1/2 cup, diced, medium
Filtered water   1/2 cup
Coconut butter   1/2 teaspoon, organic
Celtic sea salt  1/2 tsp.
Garlic           1 large clove, minced
Cumin Seed       1/2 tsp.
Carrots          1/2 cup, diced, large
Garam Masala     1/4 tsp.
Celery           1/2 cup, diced, medium
Cilantro         1/2 cup, chopped fine

To save time, cook the beans the day before, until tender. If you prefer, use canned. Preheat the water and stock before you begin. Heat a large pot on medium to high heat for one minute before putting in the coconut butter. Melt the coconut butter and add the onions. Reduce heat to medium and saute the onions for five minutes until soft and almost golden in colon Add the garlic, celery and bell pepper, and saute for another two minutes. Add all the dry spices, toss well, and cook for one more minute. Add the water/stock mixture and beans to yourpot. Turn heat up again to the medium to high setting and bring the mixture to a boi. Reduce the heat to simmer. Cook the soup for about one hour. Taste and reseason as needed. Serve the soup in deep bowls and garnish with cilantro.

Spring Cleaning Salad

Yields four 6-oz. servings

Beets            3 cups, approx. 3 medium,
                 peeled, grated
Lemon            1 juiced
Carrots          4 cups, approx. 6 large,
                 peeled, grated
Celtic sea salt  1/2 tsp.
Garlic           1 Tbsp., minced
Cayenne          pinch
Olive or flax
seed oil         1/4 cup
Romaine lettuce  6 leaves per serving
                 (twenty-four total) washed
                 and patted dry for bed

Combine all ingredients, except lettuce, in a stainless steel bowl. Toss well. Arrange Romaine lettuce (or other leafy greens) on a plate for individual servings, or in a larger bowl for a buffet setting. This salad is best served immediately (within one hour of preparation).3