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
This event was a huge success and is expected to be the beginning of a new annual tradition. The competition garnered headlines all over campus
, and was a great way to showcase how delicious, easy, and affordable vegan food
can be, while taking action on animal rights, human rights
, environmental protection
, and improving your health