Vegetarian Star

Chloe Coscarelli, the winner of the grand prize on the Food Network’s 2010 series of Cupcake Wars, has released a cookbook, Chloe’s Kitchen, which showcases her talent in 125 vegan recipes that include much more than dessert.

But dessert is always the best part of the meal. Especially when it’s a chocolate strawberry shortcake cupcake with vanilla frosting and topped with fresh strawberries.

During an interview Coscarelli discussed her inspiration for such creative dishes like Creamy Pumpkin Penne with Crispy Sage and Toasted Pecans and Vegan Goldfish Crackers.

“I have been cooking for a while. My mom is the one who taught me how to cook before my whole family was vegetarian, and we took a lot of old family recipes and actually veganized them. We used some simple techniques that I developed to make them vegan. I like to get a lot of my inspiration from things that are not vegan and turn them vegan.”

“For me as a chef, flavor is the most important thing. It is not so much about taking away ingredients and making this a restrictive diet, but instead opening it up to more creative possibilities and adding more flavors and relying on a more varied array of produce and vegetables and spices and herbs. And it is really making sure that no flavor is sacrificed when you are taking out the animal fat.”

You know the old saying. Life is short. Eat vegan dessert first. Grab Chloe’s recipe for Chocolate Strawberry Shortcake Cupcakes, which happens to be the first recipe to snag Chloe a win on Cupcake Wars.

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