VegNews Daily

The Washington Post Gets Cooking With Rich Landau

Vedge’s Rich Landau endows readers with his vegan culinary wisdom during an evening with Food and Travel editor Joe Yonan.

Joe Yonan of the Washington Post recently wrote about his experience working in the kitchen with Rich Landau and his wife Kate Jacoby, who are the owners and driving culinary force behind Philadelphia’s hottest vegan restaurant, Vedge. Yonan, who penned the foreword for the just-released Vedge cookbook, shares Landau's advice on choosing the best ingredients as the vegan chef prepares one of his original recipes and his wife works on a Chocolate Beets Pots de Creme. “People are often so bound by the recipe that they sometimes get inferior product,” says Landau in regards to picking out fresh produce. “People won’t buy old fish or old meat, so it astounds me that they’ll buy old vegetables.” The Post also lists five separate recipes that are adapted from the Vedge cookbook.

 Comments

Frozen Yogurt Chain Adds Vegan Soy-Based Option

Popular frozen yogurt shop introduces Yo Soy Vanilla at all 44 locations.
Read More »

New Study Shows Organic is Better Than Conventional

Is organically grown food really worth the price tag? A new study says "yes."
Read More »

Los Angeles Times Spotlights Founder of Gardein

Yves Potvin Grows His Vegan Company into a $100 Million Business.
Read More »

All-star Vegan Cruise to Sail This Fall to the Caribbean

Vegan chefs and personalities host the first-ever Vegan Vacation at Sea.
Read More »

Is That Human DNA in Your Cheese? Scientists Say "Yes."

With cow's milk designed to grow a 65-pound baby calf into a 700-pound cow, is the use of human DNA so far-fetched?
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »