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

IKEA to Introduce Vegan Swedish Meatballs

After being pressured by the animal-rights community, furniture superstore will roll out vegan meatballs this spring.
Read More »

Introducing the Animal Cruelty Exposure Fund

New non-profit's mission is to expose cruelty via mainstream media.
Read More »

Dairy Industry Launches Anti-Vegan-Milk Campaign

With plummeting sales, dairy milk industry says “enough is enough.”
Read More »

Chipotle Mexican Grill Promotes Vegan Option

Popular Mexican eatery encourages public to try its tofu option.
Read More »

Award-Winning Vegan Restaurant To Close Its Doors

San Francisco's famed Millennium Restaurant will shut down this April after losing lease.
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 »