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.
