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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