Meatless & Liking It

Meatless & Liking It

By Chef John Selick

Do you recall the first time you had a veggie burger? I don’t know the history of veggie burgers (a burger patty made of non-meat products) or how long they have been around, but I do remember my first one. 

It was a late night after work in the early 1990s at the old Fulton Bar & Grill. I frequented the place often and usually had a regular ol’ cheeseburger, but they hired a new chef and veggie burgers were one of his menu items. I figured I’d give it a try, and if I hated it, I could always order my usual burger the next day. I wasn’t sure what I was getting myself into when my order arrived, but I took a bite. I loved it. 

Growing Trend
I suppose that was my first experience with Plant Forward Cuisine; back then we just called it vegetarian. Now the Plant Forward Movement is one of the hottest food trends for the past few years with no sign of slowing down. Vegan options are more abundant than ever. Food movements like Meatless Mondays promote this healthy lifestyle and force chefs across the nation to get creative with vegetables. If you have been a lifelong vegetarian, you no longer have to settle for ordering a bunch of side dishes at a restaurant to make a meal. 

Veggie burgers have come a long way in the 30 years since I had my first one. Veggie burgers today resemble ground beef and, if cooked properly, have the characteristics of a medium-rare beef burger. There are a variety of popular plant-based burgers on the market.  The original veggie burgers are still out there, too, but I prefer the ones made with grains and legumes. Plant-based chicken tenders are becoming popular as well, and if you compared them with a real chicken tender, it would be hard to tell the difference in taste or appearance. 

Incorporating plant-forward cuisine into your lifestyle makes sense for many reasons, one of them being the current high cost of beef and chicken. Moving away from cowboy-sized steaks to smaller portions is not only easier on your bank account, but it’s also better for your health. Doctors have been telling us for years to eat more vegetables. Here’s our chance.

When you fire up the grill this spring, there are plenty of plant-based burger options to add to your repertoire. Personally, I’m going to stick with the old-fashioned way of going plant forward: Marinate zucchini and portobello mushrooms in balsamic vinegar, fresh herbs, garlic and olive oil. Grill them over a hot grill and serve on a toasted ciabatta bun with fresh spinach and a vegan mayonnaise spread mixed with fresh chopped herbs.

 

John Selick is a Certified Executive Chef and president of the American Culinary Federation Cleveland chapter.

About the author

John Selick is the Culinary Director for Metz Culinary Management (Metzculinary.com). John is a Certified Executive Chef and Fellow of the American Academy of Chefs. You can email him at [email protected].

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