She makes a killer mocha almond cake, but it's her spicy cinnamon-and-cayenne-flavored Mexican hot chocolate that will knock your pleather boots off. Beverly Lynn Bennett, aka "The Vegan Chef," is on a mission to introduce as many people as possible to the world of vegan cuisine, and with 15 years of cooking experience, award-winning recipes, and expanding culinary skills, she's the one to do it. Beverly features her recipes and cooking tips on her Web site, The Vegan Chef, and in her "Dairy-Free Desserts" column for VegNews magazine. Her fans love her vegan cookbooks Eat Your Veggies and, with co-author and husband Ray Sammartano, The Complete Idiot's Guide to Vegan Living. Currently, Beverly is taking a "spring break" from the kitchen to focus on promoting her two new cookbooks, Vegan Bites: Recipes for Singles and The Complete Idiot's Guide to Vegan Cooking. While she enjoys writing, she is a chef at heart and will soon be back in the kitchen, stirring up new and exciting vegan creations.

Chef Spotlight: Beverly Lynn Bennett

Do you have companion animals? If so, can you describe them?
Yes, my husband and I share our lives with Luna, who is a beautiful and fun-loving tortoiseshell tabby cat. She definitely has us wrapped around her paws, and we eagerly shower her with love, attention, and plenty of play time and toys to keep her amused. She especially likes to snuggle up on my lap when I'm working at the computer.

How long have you been a chef?
I've been a professional chef and baker for more than 20 years, with the last 15 dedicated to only preparing vegan food.

What type of cuisine do you focus on?
I only do vegan cuisine, cooking and baking all sorts of ethnic and comfort foods. In the past few years, I've been expanding my culinary knowledge and skills to create recipes that also feature all raw food ingredients and wheat- and gluten-free options and that take into account other food sensitivity and allergy options.

Have you received any awards?
I've been a finalist and received several awards and prizes in local and national cooking contests with my vegan recipes. The readers of VegNews magazine also honored my "Dairy-Free Desserts" column with the 2005 Veggie Award for Favorite Column.

Do you have a specialty?
I would have to say that I am best known for my vegan baked goods and desserts, especially cakes and cookies, and locally for my multilayered chocolate creations and holiday trifle made with lemon cake, vegan custard, coconut chips, and tropical fruits. I really try to run the gamut with the recipes that I create in an effort to appeal to all different tastes and diet restrictions so that no one has to go without. Plus, it really is my mission to share with the world how yummy vegan food can be.

What are the most important elements in cooking great vegetarian cuisine?
Don't be afraid to think outside the box or to experiment with the dishes you are preparing, as you may unintentionally hit upon a culinary masterpiece. If you're working with a written recipe, think of it as a guide or starting-off point, but don't be afraid to deviate from it a bit. Swap one vegetable or fruit for another, change up the seasonings, condiments, or oil or vinegar recommended to suit your tastes or to allow for what you may have on hand (definitely utilize any leftovers). It's best to make a few small changes at first; don't be afraid to taste and re-season or add in something else as needed. This way, you will make the food you are preparing and serving your own.

What is the key to getting meat-eaters to enjoy vegetarian food?
If you are serving some serious carnivores—and depending on your guests, their willingness to try new things, and their appetites—you have basically three options that you can take. One, prepare a dish or dishes that are easily made using only plant-based ingredients, like a vegetable stir-fry, casserole, or a hearty veggie soup or stew. Two, go the mock meat or no-dairy-product approach by using homemade or store-bought products to make or enhance something they are familiar with, like tofu lasagne with vegan cheese or pasta with meatless meatballs and marinara sauce. Or third, make something totally off the hook that looks amazing, like a hearty seitan and veggie potpie with a homemade biscuit or pastry crust or tortilla towers made with layers of beans and assorted veggies, covered with red and green chili sauces as well as a nondairy cheese sauce. Definitely try to make great-tasting food that is also visually appealing; remember that we analyze or taste food with our eyes prior to its passing our lips. So it never hurts to add a splash of something colorful, like chopped veggies, herbs, or a simple sprinkle of paprika or other spice.

What, in your opinion, does the future of plant-based cuisine hold?
I am very optimistic about the future of plant-based cuisine. The number of people who consider themselves a vegan, vegetarian, or raw foodist keeps growing each year, and they are doing so for a wide range of reasons including ethical, animal rights, food safety, health, global, and environmental.

We are coming from all walks of life, ages, and genders. The medical field has also become more supportive of our way of eating to help reduce chances of disease and obesity. More vegan and vegetarian companies, restaurants, and natural-foods stores have emerged that offer better tasting and quality animal alternative products, which are making it easier for some to transition to and maintain a plant-based diet. Plus, the increasing numbers and popularity of cookbooks, magazines, Web sites, and blogs, which showcase how varied, easy, and delicious plant-based cuisine can be, are further adding to its acceptance across the globe.

Do you have a favorite cooking method?
My favorite cooking method would have to be oven-roasting, as it involves little prep, doesn't require constant attention, and produces fantastic results. I especially love to make vegetables this way during the fall and winter months. I toss whatever vegetables I have on hand with herbs and spices, add a little veggie broth, oil, vinegar, tamari, or a little of each, and in no time they are tender, caramelized around the edges, and have a tantalizing aroma and flavor.

Where did you train to become a chef?
I didn't go to a fancy cooking school; I received my hospitality management/culinary arts degree from the University of Akron in Akron, Ohio. Since graduating, I have mostly self-taught myself through reading about vegetarian, vegan, and macrobiotic cooking as well as raw foods and special diets. Plus, I love to watch cooking shows and demos to learn from others who are passionate about food via the Web, at veg festivals and events, and of course on TV.

What are your favorite ingredients to work with?
I am committed to using organic ingredients whenever possible. I also try to eat as many foods that are locally grown and produced and change up my food choices to take advantage of seasonal availability. I prefer to use fresh fruits, vegetables, herbs, garlic, and ginger, as they really have the best flavors, colors, textures, and aromas. I like to use a variety of oils, vinegars, mustards, miso, fruit juices, veggie broth, and agave nectar in my daily meals. But I couldn't live without tamari and nutritional yeast flakes; a little sprinkle of them can really add a lot of flavor to a simple or fancy dish.

In your opinion, what vegetarian dish or type of food is most frequently poorly prepared and why?
As a true veggie lover, I would have to say vegetables. Most vegans and vegetarians seem to do them more justice than the average home cook or restaurant. Whether it is through experimentation or out of sheer necessity, they have found simple, complex, and creative ways to show off their true potential. But all too often, many people overcook vegetables until they become mushy and bland, and this is especially true of some restaurants if you ask them to leave off the butter, sour cream, or other such animal products. I actually prefer my vegetables to be cooked only until crisp-tender, barely steamed, stir-fried, or lightly roasted, or even better not cooked at all, as in the case of a salad or marinated vegetable dish.

If you were stranded on a deserted island and could only eat one kind of ethnic food, what would it be?
It would have to be Mexican. I just love their use of hot and sweet peppers of all colors, corn, beans, cilantro, varieties of salsas and sauces, and generous use of spices. I could easily live on overly stuffed bean and veggie burritos if I had to.

Do vegetarian restaurants face any special obstacles that meat-based restaurants don't have to face?
They have to work a little harder to get a constant flow of customers to venture inside, and then they have to be able to consistently "wow" them once they get them in. Most Americans tend to be more forgiving of a bad meal at the average steak or fish house or fast-food chain, but if they have a lackluster experience at a veg restaurant, they will think twice or won't go back again and will often tell others how disappointed they were. Also, the meat and dairy industry is subsidized by the U.S. government, so they can afford to sell burgers for $1, but the same can't be said for produce. As a result, veg restaurants tend to have to charge higher prices or serve smaller portions, especially if they choose to use organic and fair-trade ingredients.

Can you give us one great cooking tip for aspiring vegetarian chefs?
Yes, when creating a dish, give it a KISS (Keep It Simple, Silly). All too often, chefs get into the kitchen and start over-complicating their food. They use too many ingredients, overly layer the flavors, utilize too many cooking techniques, or overly complicate the preparation, and often dirty too many pans or dishes in the process. The number, rarity, or expense of ingredients or complicated procedures doesn't necessarily guarantee a great dish; you can make something really yummy with only a few easily attainable ingredients, without dirtying every pan and corner of the kitchen.

What are some ingredients that you recommend vegetarians and vegans have in their kitchens to cook with?
Seasonally available fresh fruits and vegetables in a variety of colors and textures, plus your personal favorites. You can prepare a variety of meals if you try to keep on hand leafy greens or pre-washed greens or lettuce blends, carrots, celery, potatoes, yams or winter squashes, beets, onions, garlic, and frozen or canned vegetables or fruits of choice. Stock your pantry and fridge with dry pasta, grains, canned and dried beans and lentils, canned tomato products, flours, seasonings, leaveners, sugar or other sweeteners, tofu, tempeh, seitan or other mock meat products, and nondairy milks and cheeses.

Are there any newer vegetarian products on the market that you are particularly fond of?
I recently discovered a vegan version of Boca Spicy Meatless Chik'n Patties. They are mock fried chicken patties that have a highly seasoned, spicy flavored breading and bake up crispy. Most of the mock chicken patties contain eggs, but Boca has two versions available (look for the red box that is clearly labeled vegan). I'm also glad to see that more sprouted grain products have been appearing in stores. Sprouted grains are excellent sources of whole grains, and you can now find breads, hot dog and hamburger style buns, English muffins, pizza crusts, and both flour and corn tortillas. I really love the Dagoba Apothecary Chocolate bars. They are made with rich dark chocolate blended with infusions of different combinations of botanicals, which are available in assorted flavors.

Have you had any noteworthy comments from or experiences with diners?
I really enjoy getting feedback from people who eat the dishes and treats that I prepare, especially when I get to actually see them try it face-to-face. I love to witness firsthand as they take the first bite, then seeing their eyes roll upward, and a pleasurable smile come across their face. But I also feel tremendous joy when someone e-mails me or tells me in person that they prepare my vegan recipes regularly and as a direct result have been inspired to go totally vegan. For me, as a vegan and a professional chef and baker, it doesn't get any better than that!

Choose one area to give some specialty tips for:

Mexican Hot Chocolate
The Aztec Indians of Mexico were among the first civilizations to enjoy chocolate-flavored beverages, including one much like this spicy hot chocolate flavored with cinnamon and cayenne, and one cup will surely warm you from the inside out.

2 Tbsp. cocoa powder
4 tsp. unbleached cane sugar
1/4 tsp. ground cinnamon
Pinch of cayenne or chili powder
Pinch of sea salt
2 cups plain or vanilla soy milk or other nondairy milk of choice
1/2 tsp. pure vanilla extract

• In a small saucepan, whisk together the cocoa powder, sugar, cinnamon, cayenne, and salt and then whisk in the soy milk. Place over medium heat and bring to a boil. Remove from the heat and whisk in the vanilla.
• Divide the mixture between two cups and serve hot.

Variation: For an even more chocolaty flavor, substitute chocolate soy milk. If you wish, you can omit the cayenne for a less spicy flavor.

Makes 2 servings

Mocha Glaze
The flavors of chocolate and coffee blend beautifully together in this thick and rich glaze that is perfect for topping all your favorite desserts. For a little extra flavor, add a dash of cinnamon or cayenne.

1/2 cup cocoa powder
1/2 cup maple syrup
3 Tbsp. water
2 Tbsp. espresso, strong coffee, or coffee liqueur
1/4 tsp. apple cider vinegar
1/8 tsp. sea salt
1 tsp. pure vanilla extract

• In a small saucepan, whisk together the cocoa powder, maple syrup, water, espresso, vinegar, and salt. Place over medium heat and bring to a boil. Reduce to low heat and cook the mixture for an additional 3 minutes.
• Remove from the heat and whisk in the vanilla. Set aside to cool for 5 to 10 minutes to slightly thicken.
• Use as a glaze over cakes, desserts, fruit, or nondairy ice cream or sorbet.

Makes 3/4 cup

Mocha Almond Cake
This rich, dark chocolate cake flavored with coffee and studded with almonds can be served as a dessert after dinner or enjoyed with a cup of coffee or tea for an afternoon pick-me-up. You can garnish individual slices with berries and a light dusting of powdered sugar or a scoop of nondairy ice cream or drizzle with a little Mocha Glaze (see recipe above), as desired.

1/4 cup safflower oil (plus additional for oiling pan)
3/4 cup chocolate soy milk, rice milk, or other nondairy milk of choice
2/3 cup maple syrup
4 oz. silken-style tofu, extra firm
1/4 cup cold espresso or strong coffee
1 1/2 tsp. pure almond extract
1 tsp. pure vanilla extract
1 tsp. apple cider vinegar
1 1/2 cups whole-wheat pastry flour
1/2 cup cocoa powder
1 tsp. aluminum-free baking powder
3/4 tsp. baking soda
1/8 tsp. sea salt
2/3 cup sliced almonds

• Lightly oil the bottom and sides of an 8-inch springform pan with a little safflower oil and set aside. Preheat the oven to 350°F.
• In a food processor or blender, combine the remaining safflower oil with the chocolate soy milk, maple syrup, tofu, espresso, almond extract, vanilla, and vinegar and process for 1 minute, or until smooth.
• In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the wet ingredients to the dry ingredients and whisk until smooth.
• Reserve 2 tablespoons of the sliced almonds for the top of the cake, add the remaining sliced almonds to the batter, and fold gently to combine.
• Pour the batter into the prepared pan and sprinkle the reserved almonds over the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and allow to cool on a rack for 15 minutes before removing from the pan, then transfer to a platter for service. Serve warm or at room temperature.

Makes 1 cake

Back to Top