Contemporary vegetarian entrees unapologetically put vibrant, fresh vegetables in their rightful place at the center of the plate.
The new vegetarian cuisine is all about attitude. “Yeah, it's vegetarian. You got a problem with that?” In 2010, for bright young chefs like Juan Duboué, a student at Le Cordon Bleu College of Culinary Arts in Austin, TX, it's almost a nonissue that vegetarian entrees can — and should — be just as good as a dish with animal protein at the center of the plate. “Vegetarian cooking has already made a spot for itself,” Duboué says. “Demand for vegetarian meals is increasing and creating ...
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