When the clock strikes midnight in a couple of weeks, millions of Americans will resolve to eat better and try to consume more fruits and vegetables. While many of these resolutions will be broken, the growing popularity of vegetables and plant-based dishes is proving far more durable.
Our April recipe feature comes from Heather Lyman, Kitchen Manager at Ellis High school in Ellis, Kansas.
Vegan is now cool. How did we go from boring and bland to luscious and hip? Lots of reasons, but one clear driving factor, the new plant-based protein options just taste good, and consumers just feel better about eating them.
When I first started working in restaurant kitchens, a big-deal chef told me something I have never forgotten. He pointed to a somewhat questionable side of asparagus I was plating and said, “to us, this is one of 400 covers. But to the guy sitting at table 8, this is his one and only dinner.”