Veg Advantage founder and executive chef Tal Ronnen was invited to give a cooking demonstration at the 2008 American Culinary Federation National Convention in Las Vegas on July 15. He prepared Artichoke-"Ricotta" Tortellini, Vegan Hollandaise, and Vegan Blueberry Shortcakes With Agave-Cashew Cream. The demo was sponsored by Le Cordon Bleu Schools North America.

Artichoke-'Ricotta' Tortellini

For the Pasta Dough:
2 cups unbleached flour
4 oz. silken tofu
1 Tbsp. extra virgin olive oil
1 Tbsp. red palm fruit oil
2 Tbsp. cold water
1/2 tsp. salt

• Combine all the ingredients in a free-standing mixer with a dough hook attachment. Set the mixer on its lowest setting and stir until a ball of dough forms. Continue mixing for another 5 minutes.
• Cover in plastic wrap and let rest in the refrigerator for 20 minutes.

For the Artichoke-'Ricotta' Filling:
12-oz. can artichoke hearts, roughly chopped
Olive oil for sautéing
2 garlic cloves
1/4 cup dry white wine
2 cups cashew cream (recipe follows)
1/4 cup nutritional yeast flakes

• Sauté the artichoke hearts in the olive oil and garlic over medium heat for 2 to 3 minutes.
• Deglaze with the wine and reduce until almost all the wine has evaporated. Add the cashew cream and stir well.
• Add the yeast and stir well. Let cool until thickened.
• Pulse in a food processor until a texture similar to that of ricotta cheese is achieved.

For the Cashew Cream:
2 cups soaked raw cashews
1/4 cup coconut oil (deodorized)
Water sufficient to fill mixer 1 inch above cashews

• Blend all of the ingredients in a blender on high for 5 minutes.

To Assemble:

• On a floured work surface, roll the dough out into thin sheets.* Place the filling, 1 teaspoonful at a time and 2 inches apart, on the dough. Fold one side of the dough over to cover. Press around the fillings to seal, then cut around each section of filled dough. Shape into tortellini.
• Meanwhile, bring a pot of lightly salted water to a boil. Add the tortellini and cook for 3 minutes.

*Note: Work quickly so that the dough doesn't dry out.

Makes 6 to 8 servings
 

Vegan Hollandaise

4 ripe yellow tomatoes
1/4 cup extra virgin olive oil, plus extra for tossing with the tomatoes
1 tsp. Dijon mustard
Pinch of white pepper
2 Tbsp. white vinegar or wine vinegar
2 Tbsp. vegan margarine (try Earth Balance brand)
2 tsp. arrowroot mixed with 1/4 cup cold water

• Preheat the oven to 300°F.
• Toss the tomatoes in some olive oil. Place on a baking sheet and roast for 30 minutes. Flip over and roast for 10 more minutes.
• Remove from the oven and place in a blender, pulsing to chop. Slowly add the 1/4 cup of oil and the mustard, white pepper, and vinegar, blending until fully emulsified. Strain through a sieve.
• Place the sauce in a medium sauté pan over low heat. Add the vegan margarine and the arrowroot mixture and whisk until thickened. Taste and adjust the seasonings.*

*Note: To take this to a béarnaise, reduce with tarragon, shallots, and white wine.

Makes 6 to 8 servings
 

Vegan Blueberry Shortcakes With Agave-Cashew Cream

For the Shortcakes:
2 1/2 cups plus 3 Tbsp. all-purpose flour
1 Tbsp. baking powder
1/4 cup plus 2 Tbsp. sugar, divided
1/4 tsp. salt
7 Tbsp. ice-cold vegan margarine, cut into 1/2 inch cubes
1 cup soy cream, unsweetened and unflavored, plus 1/4 cup more for brushing the tops of the shortcakes

• Preheat the oven to 425°F.
• Sift the flour and baking powder into a large bowl. Add the 1/4 cup sugar and the salt. Scatter the cubes of vegan margarine into the mixture.
• Using a pastry knife, a fork, or your fingers, cut the margarine into the flour until a course dough forms and the margarine is in pea-sized lumps.
• Make a well in the center of the dough and add the 1 cup "cream." Using your hands or a wooden spoon, gently mix everything together, being careful not to overwork the dough. (The dough will look a bit shaggy.)
• Turn the dough out onto a floured work surface and form into a smooth ball. Roll out 1 inch thick, dusting with flour as needed.
• Cut the dough into rounds of your desired size and place on a parchment-lined baking sheet.
• Combine the dough scraps and re-roll to cut out a few more rounds.
• Brush the tops of the shortcakes with the remaining "cream" and sprinkle with the remaining sugar.
• Bake until golden, testing for doneness by splitting one open to make sure that
  the center is done.
• Let cool on a wire rack.

For the Blueberry Sauce:
3 cups frozen blueberries
Splash lemon juice
Splash agave nectar
1 1/2 tsp. fresh lemon thyme leaves
Pinch of salt
2 pints fresh blueberries

• Put the frozen blueberries, lemon juice, agave nectar, thyme leaves, and salt in a saucepan and bring to a gentle simmer.
• Remove to a blender and puree, adding a few more leaves of fresh lemon thyme, if desired. Taste and adjust the seasonings.
• Let cool for a few minutes, then add the fresh blueberries. Let sit for a few minutes to steep. Serve warm or chilled.

For the Cream:
1 cup raw cashews or cashew pieces
1 cup water
2/3 cup deodorized coconut oil, softened
1/4 cup light amber agave nectar
1/2 tsp. vanilla extract
Pinch of salt

• Place the cashews and water in a pot, bring to a boil, remove from the heat, and let steep for 2 hours.
• Place the steeped nuts and water in a blender, adding cold water if necessary to raise the water level to just above the nuts. Blend until completely smooth, about 5 to 7 minutes.
• Slowly drizzle the coconut oil into the running blender to form a smooth emulsion.
• Add the agave nectar, vanilla, and salt and refrigerate for 2 hours. Stir before serving.

To Assemble:
Serve the shortcakes with warm or chilled blueberry sauce. Top with the cashew cream.
 

Students, faculty members, and staff at Cuyahoga Community College in Cleveland, Ohio, line up to try Chef Lex's vegan culinary creations. All 3,000 who sampled the food gave it a score of either 4 or 5, with 5 being the highest.

Chef Lex explains the benefits of eating a vegan diet and how easy it is to replace meat with tasty, nutritious vegan foods. Aramark will begin offering vegan entrées and desserts at Cuyahoga immediately and will expand the options based on student response.

The Second Annual Vegetarian Awakening Conference showcased the talents of top vegetarian culinary experts and the latest in vegetarian products. Top vegetarian chefs were invited to showcase their skills and teach new techniques during live demonstrations. Attendees had the opportunity to sample the most innovative vegetarian foods available during tasting sessions and planned meals. A panel allowed attendees to ask the chefs questions and discuss the latest vegetarian innovations.

Chef Kevin Dunn, the organizer of this extraordinary event, is a culinary instructor in the renowned hospitality program at Grand Rapids Community College. A graduate of the acclaimed Culinary Institute of America, Chef Dunn has honed his skills at four-star restaurants across the United States. His impressive résumé includes the executive chef position at the Kellogg Corporation, where he managed a fine-dining restaurant, marketing, and research and development.

Before coming to Grand Rapids Community College, Chef Dunn spent seven years teaching at the prestigious New England Culinary Institute. During his time there, he mastered vegetarian cuisine, becoming an innovator in the vegetarian foods arena.

Our very own Chef Tal Ronnen was invited to host a culinary demo at the conference. Chef Ronnen prepared Cajun Grilled Portobello Fillets With Avocado Cream Over Jicama and Orange Salad; Shaved Fennel, Orange, and Quinoa Timbale; and Shiso Wraps.

Cajun Grilled Portobello Fillets With Avocado Cream Over Jicama and Orange Salad

For the Portobello Fillets:
7 portobello mushrooms, cleaned
Extra virgin olive oil to cover
12 garlic cloves
1 1/2 Tbsp. smoked paprika
1 Tbsp. paprika
2 Tbsp. Celtic sea salt
2 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. black pepper
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano leaves
1 Tbsp. dried thyme

• Place the mushrooms in a hotel pan. Cover with olive oil and add the garlic cloves.
• Poach in the oven at 170°F for 3 hours.
• Meanwhile, combine the remaining ingredients in a dish to make the Cajun rub.
• Remove the mushrooms from the oven. Remove from the oil and pat dry. Slice on a bias into 1/4-inch fillets.
• Rub the Cajun rub into the fillets and grill until heated through.

• Combine all the ingredients in a blender until smooth.

• Whisk together the agave nectar and lemon juice. Set aside.
• Toss together the remaining ingredients in a bowl. Add the agave dressing and toss to coat.

• Garnish the portobello fillets with the avocado cream and serve over the jicama and orange salad.

Shaved Fennel, Orange, and Quinoa Timbale

For the Fennel Slaw Layer:
1 Tbsp. chopped fresh dill
1/2 tsp. finely grated fresh lemon zest
1/8 tsp. salt
1 1/2 lbs. fresh fennel, shaved very thinly
1 cup julienned carrots
2 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil

• Mix all the ingredients together in a large bowl. Set aside.

• Cook the quinoa in the stock over medium heat until translucent.
• Let cool. Add the olive oil and the red onion. Set aside.

• Using a ring mold, layer the fennel slaw, segmented oranges, and the quinoa. Press down firmly and smooth the top. Carefully turn out onto a plate.
• Toss the micro greens in the vinaigrette. Place on top of the timbale.
• Drizzle the oil around the plate.

Shiso Wrap

6 fresh shiso leaves
1 oz. fresh daikon, cut into matchsticks
1 oz. napa cabbage, finely shredded
1 grapefruit, peeled, supremed, and diced
1 Tbsp. olive oil
Salt, to taste
Cayenne pepper, to taste

• Place 1 shiso leaf on a plate and layer 1/6 of the daikon, cabbage, and grapefruit on top.
• Drizzle with a tiny bit of the olive oil and season with the salt and cayenne. Roll up.
• Repeat until all the ingredients are used.