Recently while at Whole Foods, on impulse I picked up the hefty November issue of Cooking Light. It was their Best Recipes issue. (Maybe I snagged it because of their promise of The Most Delicious Desserts inside. That’s an invitation pretty hard to pass up – hardcore vegan or not!) I’d let my subscription lapse a few months back (as I shared in my A Letter to Cooking Light) and have no intention of re-subscribing, but I was very pleased to see a whole article – albeit a very short one – devoted to a vegan restaurant. This particular issue includes the 2012 Trailblazing Chef Awards and their Produce Innovation Award went to a vegan eatery called Vedge (drool over their menu here) located in a very meat-heavy city, Philadelphia. It almost (almost) makes me wish I still lived in D.C. just so I could make a weekend trip to Philly to check it out.
Now, I’m not saying my letter to Cooking Light editor Scott Mowbray had anything to do with their inclusion of a strictly plant-based (and low-salt, low-sugar) chef in their magazine, but it made me pretty happy to see veganism going a tiny bit mainstream. It’s about time that “regular” food magazines give vegan cooking the attention it deserves – for being innovative, delicious and inspiring. Here’s to more of the same.