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"Meat-Free No Longer Bourgeois" is the headline in a Moscow article today.
When Ekanga Davova decided to become a vegetarian in 1993 in an effort to cleanse her body, it made her the odd one out in her social circle.
Davova, an Uzbek native who was then 25, recalls her friends' extreme wonder and disbelief with her "new" lifestyle, which excluded meat, fish and poultry.
"It was hard to keep up with it then because there were no other vegetarians around me," she said. "I struggled to find inspiration."
Davova, now 42, works at Cafe Ganga, a vegan restaurant in Moscow, with a staff of about 30 other vegans and vegetarians, and she said the environment for those abstaining from meat is blooming.
My favorite way to start a meal is with an amuse bouche. An amuse bouche is a small bite-sized appetizer or hors d'œuvre. It is French, bouche meaning "mouth" and amuse meaning "to amuse" or "to please". With proper flavor and texture, an amuse should really set up your next course. For that matter, every course should help lead into the next. However, the amuse is there to awaken the mouth and excite the taste buds, leaving them wanting more, yet not so overpowering that it makes for a rough transition to the next course.
An amuse can be chosen from a variety of spreads, pates or terrines. As well as numerous vessels to serve them with, such as a crostini, puff pastry, crackers and vegetables of any kind. Really, when creating an amuse bouche the possibilities are endless. The most important thing is to compliment the following course.
Here is a really simple spread that is sure to be a winner!
Pecan Mousse
2 cups pecans
1 yellow onion, small dice
3 T maple syrup
1/4 cup water
salt
Preheat oven to 350˚
In a saute pan, heat 1 T olive oil and cook onions on medium heat until caramelized (golden brown), about 8-10 minutes.
Place pecans on a baking sheet and bake in oven for 8 minutes until toasted.
Place all ingredients in a blender and process until smooth, stopping and stir frequently.
Season with salt
I use a blender made by Vita-mix. I highly recommend buying one if you do not already own one. Most of my recipes incorporate it in some way. I use mine daily for smoothies, sauces, soups and just about anything that I need to have with a smooth consistency. They range from about $300 to $450. This may sound like a lot, but I assure you it is money well spent. When I was working in the restaurant we used it sometimes 8-12 times a day, never with a problem. We were rough with it at times and it really performed exceptional day-in and day-out. Be sure to put a Vita-mix of your holiday wish list this year. You won't be disappointed, promise.
Enjoy.
Vegan Chef Period.
"reproduced from veganchefperiod by permission" www.veganchefperiod.blogspot.com
www.localloveservices.com (Vegan Catering, Meal Planning, and Supper Clubs)
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