Vegan Iron Chef! (Warning: Delicious Food Ahead)
Hey all. Today’s guest blog is from student activist Lucas Solowey, who, along with the Concordia Animal Rights Association (CARA), recently helped promote a hugely-successful Vegan Iron Chef competition at his school, Concordia University.
Warning: The food shown in these images is delicious, and not as close as it may appear.
While the chefs were chopping like crazy and creating their mouth-watering vegan dishes, the audience watched live via the campus video feed.
Iron Chef Douglas McNish from Raw Aura restaurant competed against Concordia students Mathieu Barrot (also a chef at local hotspot Bonny’s), and Cameron Fenton (chef, activist, journalist).
While Barrot and Fenton created a delicious plate of tahini-marinated tofu on a bed of shredded kale and sweet potato fries for the main course and an applesauce and sweet potato cake with raw creme anglaise drizzle, it was McNish who won the competition. He impressed the judges (University President Judith Woodsworth, former NHL star and vegan Georges Laraque, and caterer Marie-Genevieve Lamothe) with his layered roast vegetable ratatouille, featuring a blackened tempeh ‘steak’ crusted in sweet potato and miso-maple syrup glaze.