Last week, I participated in SF Vegan Iron Chef 2015 held in San Francisco by Karine Brighten events. The experience was amazing, and I learned a lot out of it. The theme this year was handheld foods and the competition was between home chefs and professional chefs. I reached the final round after winning the first round against pro Chef Maria.
In the first round, we were suppose to make Tacos. So, I decided to do my favorite, a fusion Taco. Both Indian and Mexican cuisines are so varied and rich in flavors. And the spices used in both cuisines are similar to each other. So I can say fusion of these cuisines is like a heaven for a spice enthusiast like myself.
For the final round, we had 20 minutes to make the fresh raw spring rolls using Jicama, Hodo Soy Yuba noodles and Mango. That was a nerve wracking and stressful round, especially because I had never used many of the ingredients nor made raw spring rolls. Although, I must say it was a great experience and was happy I could come up with fresh and flavorful spring rolls. The spring rolls made by my competitor, chef Kevin, were stunning. Unfortunately I didn't get to try them, but they looked amazing.
Here are some of the pics from the event. Pictures by Colleen Holland, cofounder of VegNews, who was also one of the judges for the event.
I will post the recipes for the tacos as well as the spring rolls soon.