Chef Al Chase's Institute for Culinary Awakening (ICA) in Portland, Oregon, is committed to "helping people along the journey" toward a healthier lifestyle—one that is based on an organic, plant-based diet. Chase is a classically trained chef who uses fresh, whole vegan foods to teach everyone from home cooks to corporate chefs how to replace uninspiring and often unhealthy fare with nourishing, plant-based cuisine. Chef Chase adopted a vegan diet in 1990 and was inspired to carry his —own personal path of eating— into his professional life after hearing a John Robbins lecture at the University of Washington in Seattle. Chase began his career as a personal chef, but he was approached by so many people who wanted to learn how to prepare organic, plant-based foods that he began to offer classes. Soon, the ICA was born. Today, Chef Chase and the ICA train corporate chefs in the vegan culinary arts so that businesses can expand their menu options to include beautifully prepared, healthy foods. They also offer consulting services to help improve corporate wellness plans. Chef Chase's goal is to "have as much fun in the kitchen as possible while helping people transition to the best health possible." His vision for the future is to see more people eating "lower on the food chain." Some of his favorite recipes include Pacific Rim Veggie Slaw With Orange-Miso Dressing, Southwest Veggie Black Bean & Grain Burgers, and Chef Al's Chocolate Chip Walnut Cookies.

Chef Spotlight:
Al Chase

Do you have companion animals? If so, can you describe them?

How long have you been a chef?

What type of cuisine do you focus on?

Do you have a specialty?

What are the most important elements in cooking great vegetarian cuisine?

What is the key to getting meat-eaters to enjoy vegetarian food?

What, in your opinion, does the future of plant-based cuisine hold?

Do you have a favorite cooking method?

Where did you train to become a chef?

What are your favorite ingredients to work with?

In your opinion, what vegetarian dish or type of food is most frequently poorly prepared and why?

If you were stranded on a deserted island and could only eat one kind of ethnic food, what would it be?

Do vegetarian restaurants face any special obstacles that meat-based restaurants don't have to face?

Can you give us one great cooking tip for aspiring vegetarian chefs?

What are some ingredients that you recommend vegetarians and vegans have in their kitchens to cook with?

Are there any newer vegetarian products on the market that you are particularly fond of?

Pacific Rim Veggie Slaw With Orange-Miso Dressing

Orange-Miso Dressing
4 garlic cloves, minced
1/2 cup chopped parsley
1 Tbsp. peeled and finely grated ginger
4 oranges, juiced
2 Tbsp. Garlic Chili Flax Seed Oil (available at Omega Nutrition)
2 Tbsp. untoasted sesame oil (available at Omega Nutrition)
1 Tbsp. sesame seeds
1/2 tsp. Celtic Sea Salt (available at Grain and Salt Society)
1 1/2 tsp. low-sodium soy sauce or tamari
1 Tbsp. chickpea miso
1/4 cup filtered water

• Combine all ingredients in a large bowl.

• Add the broccoli, bok choy, green cabbage, red cabbage, carrots, and red onion to the Orange-Miso Dressing and toss well. Let sit at room temperature for 30 to 60 minutes. Toss every 10 minutes.
• Place the reserved cabbage leaves in a serving dish to create a bed and add the slaw and dressing mixture. Garnish with the scallions and the chopped parsley or cilantro.
• Best if served within several hours.

Southwest Veggie Black Bean and Grain Burger

1/2 cup finely diced yellow onion
1/2 cup fresh or frozen corn, thawed and well drained
1/4 cup finely diced red bell pepper
1/4 cup finely diced celery
2 tsp. finely chopped garlic
4 Tbsp. coconut oil (available at Omega Nutrition)
1 Tbsp. tomato paste mixed with 2 oz. water
1/4 tsp. chipotle chili powder
1/2 tsp. mild chili powder
1/2 tsp. ground cumin
1/2 tsp. Celtic Sea Salt (available at Grain and Salt Society)
1/4 tsp. chopped sage
4 oz. tempeh, finely diced
1/4 cup tamari
1 cup black, red, or pinto beans, cooked, cooled, and lightly mashed (you can also use a combination of beans)
4 oz. soft tofu, well drained and crumbled
1/2 cup cooked millet, chilled
1/2 cup cooked wild rice blend or short grain brown rice, drained and chilled
1 1/4 cup cornmeal
1/4 cup oat flour

• Sauté the vegetables and garlic in the coconut oil until soft. Add the tomato paste and seasonings. Set aside.
• Marinate the tempeh in tamari for 10 minutes. Drain. Saut until golden.
• Place the vegetable mixture in a large bowl and add the tempeh, beans, tofu, millet, rice, 1/4 cup cornmeal, and oat flour. Stir well.
• Shape the mixture into patties and press into a 3 1/2-inch lid or metal burger-form lined with plastic wrap. Each burger should weigh approximately 5 oz. Remove from the form and dust with the remaining 1 cup of cornmeal.
• Place the burgers on a plate and freeze until firm.
• Heat a nonstick pan over medium heat and brush with coconut oil. Heat the burgers until golden brown, about 2 minutes on each side. Transfer to a pan to cool or, if using right away, bake in a 350?F oven for approximately 3 minutes on each side.

Chef Al's Chocolate Chip Walnut Cookies

3/4 cup Rapunzel Pure Organics Sunflower Oil
1/2 cup mashed ripe bananas
3/4 cup Rapunzel Pure Organics Rapadura Organic Sugar
1/2 tsp. Celtic Sea Salt (available at Grain and Salt Society)
1/2 tsp. ground cardamom
1 1/2 cups whole-wheat pastry flour
3/4 cup unbleached all-purpose flour
1 tsp. baking soda
3/4 cup Rapunzel Pure Organics Nondairy Chocolate Chips
1/2 cup chopped walnuts

• Preheat the oven to 375?F.
• Line a half-sheet pan with unbleached parchment paper.
• In a large, stainless steel bowl, combine the sunflower oil, bananas, organic sugar, sea salt, and cardamom. Warm over low heat for 2 minutes and whisk to incorporate. Remove from stovetop and set aside.
• Sift together the pastry flour, all-purpose flour, and baking soda. Add 1/2 cup at a time to the sunflower oil mixture and gently combine with a rubber spatula until no flour spots remain, about 2 minutes.
• Gently fold in the chocolate chips and walnuts until well incorporated and forming a ball.
• Place the dough ball onto a cutting board. Roll into a rounded log, approximately 16 inches by 3 inches.
• With a sharp French knife, cut the dough into 12 even pieces. Place on the cutting board and press down, rounding the edges, ensuring that all pieces are evenly sized.
• Using a small spatula, transfer to the half-sheet pan.
• Bake for approximately 14 to 16 minutes. Remove from the oven and let set on sheet pan for 5 minutes, then transfer to a cooling rack.
• Once the cookies are completely cooled, store in an airtight container in a cool place. Use within 4 days.

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