Issue 19: Vegan Evolution

Chef Rebecca Purro authors this issue of the Cook’s Gazette. She tells the story of her transition to vegan cuisine and generously shares some of the recipes that she developed during this process. She also introduces us to her friend Drigo, the Culinary Alchemist.

It’s been over 30 years since I’ve had the pleasure of sitting at Rebecca’s table. In the 1980’s we had sister catering companies in New York and worked as freelance cooks. Both of us lived in the same neighborhood in Manhattan and it was a short walk and well-worn path to her place for dinner.

I still have vivid memories of those meals. What I remember most about her food is the vibrant flavors. All the plates had a sparkling fresh quality in the spring, a cooling refreshing quality in the summer. As the weather got colder, her meals became rich and redolent with flavor, all the while mixing and matching textures with the glorious tastes. If anyone could peak my interest in vegan cuisine it’s Rebecca.

I also admired her approach. She did not try to make plant-based food look and supposedly taste like a cheese platter or a charcuterie plate. Instead she turned for inspiration to cuisines and cultures whose food was often vegan as part of its core. In addition, she’s found it’s an economical way to cook delicious and nutritious food.

Imam Biyaldi

Issue 19: Vegan Evolution