"The products and recipes you have provided were exactly what we were looking for! I look forward to our continued relationship with Veg Advantage as I truly see it as our biggest asset for the vegan/vegetarian student population at Syracuse University. You have been a pleasure to work with. Thank you so much for all your time."
—Deborah Griffo, Sadler Dining, Syracuse University

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Chefs 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 r�sum� 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.

Prep 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.

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

For the Avocado Cream:
2 ripe avocados, peeled and pitted
1/4 cup vegan mayonnaise (try Vegenaise)
Juice of 2 limes
Salt and pepper, to taste

Combine all the ingredients in a blender until smooth.

For the Jicama and Orange Salad:
2 Tbsp. agave nectar
2 Tbsp. fresh lemon juice
2 cups peeled and julienned jicama
3 oranges, peeled and white pith removed
1 yellow bell pepper, seeded and thinly sliced

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.

To Assemble:

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

Makes 7 servings

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 Shaved Fennel, Orange, and Quinoa Timbale

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

For the Quinoa Layer:
1 cup quinoa
2 cups vegetable stock
1 Tbsp. extra virgin olive oil
1 Tbsp. diced red onion

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

To Assemble:
2 oranges, peeled and segmented
Micro greens for garnish
Champagne or rice wine vinaigrette, to taste
Fresh chive oil for garnish

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.

Makes 4 servings

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 Shisho Wrap

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.

Makes 6 servings