Here’s something to sink your teeth into — eating vegan has never tasted better. Seed Food and Wine Festival is coming back to Miami. Its mission is to turn foodies on to a lifestyle that’s healthy and delicious.
The Seed Food and Wine Festival is returning to SoFlo for the third consecutive year.
Julie Frans: “It’s a plant-based five-day festival with multiple activities and events, a tasting village and all sorts of fun things going on.”
The movement to create dishes from non-meat sources is growing big-time.
Julie Frans: “Chefs are using more and more plants and herbs and vegetables, and that is so progressive, but it’s also really good for us.”
To whet your appetite, chefs will gather in the Wynwood Yard for a vegan barbecue throwdown.
Julie Frans: “It’s a Seed preview party to get everybody really excited about the festival, so we’re about five weeks out from the festival.”
Chef Dean Warren from Della Test Kitchen is taking part in the competition. He got involved in the throwdown for a very specific reason.
Julie Frans: “To show that there’s more to vegan cuisine than just your typical grain and vegetable salad and that’s it.”
Chef Dean’s entry comes from way out west.
Chef Dean Warren: “I’m doing a Northern Mexican-style barbecue calabaza taco with black beans and a cashew jalapeño queso.”
The barbecued calabaza, a type of squash, sits on a bed of slaw and is topped with spicy salsa.
He may have a put a winner on the plate.
Denise, festival attendee: “Like these are completely natural. A little spicy, pretty tasty.”
Over at Haven, Chef Todd Erickson is getting ready for the throwdown. He knows a thing or two about barbecue.
Chef Todd Erickson: “I’m from Texas, and man, I’d get slaughtered if I were doing this over there, but I think it’s a great, great thing that we’re working with plant-based products to create something that’s satisfying.”
Chef Todd’s dish is the definition of thinking outside the box.
Chef Todd Erickson: “The plate that I’m preparing for the barbecue throwdown is tofu barbecue ribs with baked beans and smoked collard greens.”
These ribs may not fall off the bone, but Todd’s got bigger things in mind.
Chef Todd Erickson: “Convincing the meat eaters that, ‘Hey, there’s more outside of your realm of pork, beef and chicken.'”
Ara, festival attendee: “It’s amazing because I didn’t know vegan barbecue existed until today and I love it.”
FOR MORE INFO:
Seed Food and Wine Festival
http://www.seedfoodandwine.com/
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