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My goal was always to spreadvegancuisine far and wide, says executive chefChloe Coscarelli.
Nicole Franzen
With the breakout success ofBy Chloe, shes well on her way.
There are so many different styles, she says.
I went with something familiar and nostalgic, a take on Americancomfort food.
Its less and less surprising to see vegetables thrown into the mix, Coscarelli notes.
I have them with whatever Im eating, whether its healthier or more indulgent.
Its an approach her fans are likely to buy into.
Really, 90 percent of our customersarent vegan, Wasser says.
We want to be approachable.
Taking care not to shake or stir the can, skim coconut solids into chilled mixing bowl.
Add powdered sugar and beat until soft peaks form.
BlendIn a blender, puree remaining ingredients until smooth, adding more soymilk if necessary.
ServePour into 4 glasses.
Top each with 1 tbsp coconut whipped cream.
Toss with brussels sprouts.
SauteIn a large pan over medium heat, saute brussels sprouts until cooked through and edges are crispy.
BlendIn a food processor, puree almonds, nutritional yeast and remaining 1/4 tsp sea salt.
Add maple syrup, pulsing until incorporated.
Toss brussels sprouts with maple-almond mixture and pomegranate seeds.
Toss yams with oil, Cajun seasoning and salt to taste.
BakeSpread yams evenly on a large baking sheet and bake 15 minutes.
Flip fries, rotate pan and bake 20 to 30 minutes more, until browned and crisp.
Saute onion until soft and lightly browned, about 5 minutes.
Add garlic; saute a few minutes more.
Transfer to a bowl.
Adjust seasoning and add flour as needed.
CookForm into 4 patties.
ServeDrain on paper towels.
Spread tahini on buns and top with a patty, arugula, tomato, red onion and avocado.
