Vegan burgers have suffered from a bad reputation for years. People thought they were either dry or mushy, bland or icky. But if you do it right (like Dan Barber's famed beet burger), a vegan burger can be as umami-packed and rich as your bloody beef burger. No, really. Well, OK, almost. Note the big qualifier there: If you do it right. There are many ways to mess it up, says Diane Bezanski, recipe developer, food blogger and photographer, and chef-owner of the Fogwood & Fig café coming to Port Jervis, New York, in August. (more...)
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