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Interview with a Vegan Chef
Wonderful Interview with Vegan Chef Chloe Coscarelli about her vegan cooking — why she became a vegan chef and what tricks does should use in her cooking. Article also lists a cupcake recipe that has a Gluten Free option
For chef Chloe Coscarelli preparing vegan meals is more about being creative and adding variety with new ingredients and flavors than simply not using animal products in her recipes.
Q: How difficult is it to cook without butter and milk and cheese?
A: “It is much easier that you think. With just a couple of tricks you can veganize almost any traditional recipe. For example, when I make my cupcakes I rely on a very simple technique, and that is using just a couple teaspoons of vinegar in the batter. I know that sounds disgusting and I promise you won’t taste the vinegar actually in the cupcake. It is just a chemical trick. The vinegar reacts with the baking soda and it binds the cupcake and makes it rise, so it replaces the egg. That is an extremely reliable technique.”
To order a copy of Chef Chloe Coscarelli cookbook, Chloe’s Kitchen , click the link below:
