{"id":18269,"date":"2018-11-21T12:45:42","date_gmt":"2018-11-21T19:45:42","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=18269"},"modified":"2018-11-21T12:45:42","modified_gmt":"2018-11-21T19:45:42","slug":"national-vegan-month-q-a-with-flower-childs-brad-borchardt","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/national-vegan-month-q-a-with-flower-childs-brad-borchardt","title":{"rendered":"National Vegan Month: Q &#038; A with Flower Child&#8217;s Brad Borchardt"},"content":{"rendered":"<p><a href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/national-vegan-month-q-a-with-flower-childs-brad-borchardt\/attachment\/flower-child-chef-brad\" rel=\"attachment wp-att-18270\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-18270 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2018\/11\/20105531\/flower-child-chef-brad-80x99.jpg\"  alt=\"\"  width=\"480\"  height=\"593\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 480px) 100vw, 480px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/flower-child-chef-brad.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2018\/11\/20105531\/flower-child-chef-brad.jpg 480w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2018\/11\/20105531\/flower-child-chef-brad-243x300.jpg 243w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2018\/11\/20105531\/flower-child-chef-brad-380x469.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2018\/11\/20105531\/flower-child-chef-brad-80x99.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2018\/11\/20105531\/flower-child-chef-brad-65x80.jpg 65w\" ><\/a><br \/>\nIn honor of National Vegan Month, Brad Borchardt, director of Culinary Standards at <a href=\"https:\/\/www.iamaflowerchild.com\/\">Flower Child<\/a>, talks about ways you can infuse vegan dining into your everyday eats and for your holiday table. (Plus, Flower Child is dishing up a delish Vegan Ramen Bowl in honor of this special month that you won&#8217;t want to miss!)<br \/>\n<strong>What are some easy-to-find vegan-friendly ingredients to keep stocked in the pantry or fridge?<\/strong><br \/>\nI like to have nutritional yeast, coconut aminos, premium Japanese soy sauce, aged balsamic and a few of my favorite hot sauces. These are all vegan flavor boosters for savory foods.<br \/>\n<strong>What do you consider the most nutritious vegan ingredients?<\/strong><br \/>\nSeaweed is my super food of choice! It\u2019s an excellent source of vitamins, minerals, and antioxidants. However, nutritional yeast, tofu and nut and seed butters are close behind.<br \/>\n<strong>What are some ways to make vegan dishes appealing to meat eaters?<\/strong><br \/>\nI like to make vegetables the star of the show and often prepare them as you would meat dishes.\u00a0 Grilled butternut squash \u201csteaks\u201d are a fall time favorite of mine. In the case of our Vegan Ramen Bowl, a November special at Flower Child, I decided to replace the traditional ground pork with tofu.\u00a0 To accomplish this, I grind the tofu, and cook it in a saut\u00e9 pan to caramelize. Then I add green onions, garlic and ginger. Once aromatic, I add tamari and sake. The resulting crumble is packed with umami and texture \u2013 you won\u2019t even miss the pork!<br \/>\n<strong>How do you make tofu delicious?<\/strong><br \/>\nTofu is easy to make delicious because it takes on flavor so well. My favorite preparation is to grill extra firm tofu and baste it with Korean BBQ sauce. I then use that in tacos or to top rice bowls. The result of this process is deep charred smoky goodness!<br \/>\n<strong>How can traditional holiday dishes be made vegan?<\/strong><br \/>\nThere are some great recipes for simple side dishes that are full of flavor. Vegan mashed potatoes, for instance \u2013 made with vegan butter, coconut cream and olive oil \u2013 are still rich and creamy. However, for one of my favorite holiday vegan dishes, you can take a whole kobocha squash, split in half, and stuff with a vegan chestnut stuffing. Roast whole and carve just as you would a turkey. You can make a gravy from mushroom stock thickened with potato starch and chopped fresh herbs. It\u2019s show stopping!<br \/>\n<strong>How do you create decadent holiday desserts sans dairy?<\/strong><br \/>\nSpiced tofu pumpkin pie is as satisfying as the traditional dish. Or, try this spin on apple pie: cinnamon baked apples stuffed with walnuts, dates, and top with pomegranate syrup and fresh pomegranate seeds.<\/p>\n","protected":false},"excerpt":{"rendered":"In honor of National Vegan Month, Flower Child is dishing up a delish Vegan Ramen Bowl. Also in honor of this special month, Brad Borchardt, director of Culinary Standards at Flower Child, talks about you can infuse vegan dining in your everyday dining and for your holiday table.\n","protected":false},"author":5,"featured_media":18270,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[2019,4971,5165,9356,15383,15396],"class_list":{"0":"post-18269","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-brad-borchardt","9":"tag-featured","10":"tag-flower-child","11":"tag-national-vegan-month","12":"tag-vegan-cooking-tips","13":"tag-vegan-ramen-bowl-flower-child","14":"cs-entry","15":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>National Vegan Month: Q &amp; A with Flower Child&#039;s Brad Borchardt<\/title>\n<meta name=\"description\" content=\"In honor of National Vegan Month, Flower Child is dishing up a delish Vegan Ramen Bowl. Also in honor of this special month, Brad Borchardt, director of Culinary Standards at Flower Child, talks about you can infuse vegan dining in your everyday dining and for your holiday table.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/national-vegan-month-q-a-with-flower-childs-brad-borchardt\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"National Vegan Month: Q &amp; A with Flower Child&#039;s Brad Borchardt\" \/>\n<meta property=\"og:description\" content=\"In honor of National Vegan Month, Flower Child is dishing up a delish Vegan Ramen Bowl. Also in honor of this special month, Brad Borchardt, director of Culinary Standards at Flower Child, talks about you can infuse vegan dining in your everyday dining and for your holiday table.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/national-vegan-month-q-a-with-flower-childs-brad-borchardt\" \/>\n<meta property=\"og:site_name\" content=\"Taste\" \/>\n<meta property=\"article:published_time\" content=\"2018-11-21T19:45:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2018\/11\/20105531\/flower-child-chef-brad.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"480\" \/>\n\t<meta property=\"og:image:height\" content=\"593\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Melissa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/national-vegan-month-q-a-with-flower-childs-brad-borchardt#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/national-vegan-month-q-a-with-flower-childs-brad-borchardt\"},\"author\":{\"name\":\"Melissa\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#\\\/schema\\\/person\\\/0c2280b0592b5d5806ddcd95ec5cfa9d\"},\"headline\":\"National Vegan Month: Q &#038; A with Flower Child&#8217;s Brad Borchardt\",\"datePublished\":\"2018-11-21T19:45:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/national-vegan-month-q-a-with-flower-childs-brad-borchardt\"},\"wordCount\":459,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/national-vegan-month-q-a-with-flower-childs-brad-borchardt#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/media.arizonafoothillsmagazine.com\\\/taste\\\/wp-content\\\/uploads\\\/2018\\\/11\\\/20105531\\\/flower-child-chef-brad.jpg\",\"keywords\":[\"Brad Borchardt\",\"featured\",\"flower child\",\"national vegan month\",\"vegan cooking tips\",\"vegan ramen bowl flower child\"],\"articleSection\":[\"Food &amp; Restaurant News\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/national-vegan-month-q-a-with-flower-childs-brad-borchardt#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/national-vegan-month-q-a-with-flower-childs-brad-borchardt\",\"url\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/national-vegan-month-q-a-with-flower-childs-brad-borchardt\",\"name\":\"National Vegan Month: Q & A with Flower Child's Brad Borchardt\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/national-vegan-month-q-a-with-flower-childs-brad-borchardt#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/national-vegan-month-q-a-with-flower-childs-brad-borchardt#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/media.arizonafoothillsmagazine.com\\\/taste\\\/wp-content\\\/uploads\\\/2018\\\/11\\\/20105531\\\/flower-child-chef-brad.jpg\",\"datePublished\":\"2018-11-21T19:45:42+00:00\",\"description\":\"In honor of National Vegan Month, Flower Child is dishing up a delish Vegan Ramen Bowl. 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