The
Washington Post is highlighting one man’s mission to veganize fine dining,
from
broiled oysters to gourmet burgers.
Todd Gray, chef-owner of Equinox in
D.C., has a newfound passion for creating delicious vegetable dishes, which has
culminated in a monthly “Vegan Smackdown Challenge.
According to the article, “The concept
of the smackdown is simple: Unlike most such challenges, it’s really an
exhibition, not a competition. Gray asked several prominent chefs, including
José Andrés, Todd English and Carla Hall, to give him a meat-based recipe of
theirs that he could convert into a vegan version, featuring one on the Equinox
menu each month.
So far, Gray has veganized several elaborate dishes,
including reinventing the most popular burger at
Good Stuff Eatery in D.C. with a quinoa and black bean patty,
mushroom bacon, and tofu-based bleu cheese.
This challenge is inspiring other chefs
to cook more vegan-friendly dishes as well. “Todd’s
vegan challenge is definitely another push of creative inspiration, says
Spike Mendelson, Good Stuff Eatery’s owner.
After finding out how animals are treated on modern farms, Gray’s
wife and Equinox co-owner, Ellen Kassoff, has been the impetus behind the vegan
dishes offered in their restaurant, and believes chefs have an important role
in effecting change.
Animals on factory farms are treated as mere meat, milk, and
egg machines, and their short lives are filled with misery and deprivation.
As this article makes clear, you
don’t need to abuse animals for a delicious fine dining experience, and with
all of the delicious vegan foods available, there’s never been a better time to
ditch cruel animal products.
For savory and easy-to-prepare plant-based
recipes, click here.