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Veg Out: Local chefs share five inspired recipes that make vegetables the main focus

Veg Out: Local chefs share five inspired recipes that make vegetables the main focus
February 2022
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Incorporate more tasty plant-based meals into your rotation this year



Dukkah Cauliflower Schnitzel - Basic Kitchen

Chef Charlie Layton coats cauliflower cutlets with fragrant dukkah bread crumbs for a crispy vegan schnitzel with a touch of harissa spice >>GET THE RECIPE HERE

Quinoa Risotto with Winter Squash & Sweet Potato - Chasing Sage

Chefs Walter Edward and Forrest Brunton put a healthier spin on this hearty Italian dish, replacing arborio rice with high-protein quinoa and incorporating seasonal produce from their farm in Colleton County. >>GET THE RECIPE HERE

Crispy Mushroom Calamari - Neon Tiger

Vegan chef Doug McNish creates a fungi-driven app with the taste and texture of squid and a tangy tartar sauce for dipping. >>GET THE RECIPE HERE

Grits with Roasted Vegetables & Romesco - Park & Grove

Chef Ramon Taimanglo shares a hearty grits dish that can change easily with the seasons. >>GET THE RECIPE HERE

Green Shakshuka - Herd Provisions

Chef Jeanne Oleksiak serves a verdant twist on the North African dish, filled with leafy greens and warming spice. >>GET THE RECIPE HERE

 

 

Chef Charlie Layton coats cauliflower cutlets with fragrant dukkah bread crumbs for a crispy vegan schnitzel with a touch of harissa spice
Chefs Walter Edward and Forrest Brunton put a healthier spin on this hearty Italian dish, replacing arborio rice with high-protein quinoa and incorporating seasonal produce from their farm in Colleton County
Vegan chef Doug McNish creates a fungi-driven app with the taste and texture of squid and a tangy tartar sauce for dipping
Chef Ramon Taimanglo shares a hearty grits dish that can change easily with the seasons.
Chef Jeanne Oleksiak serves a verdant twist on the North African dish, filled with leafy greens and warming spice
Resources: 

Food styling by Anna Hampton