Vegetarian Star

John Norris, MTV news correspondent, likes his candy dirty. The vegetarian restaurant in New York city, Dirt Candy, ran by Moby’s former chef Amanda Cohen, has earned his praises.

The vegan wrote about his love of Dirt Candy recently on newyork.decider.com.

“When Dirt Candy opened on East 9th Street last October, it was initially a “find.” Suffice it to say that much of the city has found it. The place is packed night after night, and for good reason: From jalapeno hush puppies to spinach soup with tofu dumplings, from carrot risotto to crispy tofu with green ragout, the restaurant boasts one of the freshest, most inventive vegetarian menus in town. Amanda Cohen, Dirt Candy’s chef/owner, boasts a résumé that includes such treasures as Angelica Kitchen, Pure Food and Wine, and the late, lamented Heirloom. And not only are all of Amanda’s dishes vegetarian, they can all be made vegan—even better. The only suggestion I would offer Dirt Candy: Triple in size! Then maybe I could get in as often as I’d like.”

Ironically, Cohen and her restaurant were criticized by some vegans when it first opened, due to some statements she made to the media about them and the food.

Looks as if John Norris doesn’t take a bit of offense!

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The Gothamist

Amanda Cohen, owner and chef at New York City’s Dirt Candy, ruffled some faux feathers not long ago when she insulted some of her vegan and possibly vegetarian potential clients.

Cohen eats fish, but still is running a vegetarian restaurant in the East Village of the city.

She openly says she doesn’t care about the politics or health of vegetarianism, she’s just there to make good food. Other vegetarian restaurants have been criticized by Moby’s ex chef because she feels that although they’re labeled as “vegetarian,” they’re really vegan, and she likes her butter, cream, and cheese.

Not to mention she’s called out “people with allergies and people who have their funny diet things like ‘Oh, I’m only eating white food today!’ ” and “‘I’m on a liquid diet. . . . Can you blend it for me?’ ” according to the Gothamist.

You’d think she’d alienate everyone. But a writer for the New Yorker reported that a group of mixed vegetarians and non vegetarians seemed happy dining there recently.

Even a guy with a PETA logo on his hat only had the portion sizes to complain about, saying they weren’t big enough.

So maybe us veggie folk (you offended vegans, too) should head to 430 E. 9th St. next time we’re visiting New York and give her a try.

After all, she could be the first master of faux foie gras.

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The Gothamist

PETA has thrown down the gauntlet to celebrity chefs. Come up with a vegetarian version of  foie gras and win $10,000.

What the heck is foie gras? Contrary to its spelling, it’s certainly not Astro Turf. Foie gras isn’t fake grass and there’s nothing fake about what geese endure after being so overfed, their livers swell, producing a delicacy that even some meat eaters are hesitant about eating due to the abuse issues.

Amanda Cohen, who recently opened a vegetarian restaurant called Dirt Candy, has a dish nominated by Fork in the Road:

“The portobello mousse at Dirt Candy is rich, earthy and intense, with a silky texture reminiscent of foie gras.”

Cohen was Moby’s first chef at Teany, a vegan restaurant formerly owned by the musician.

Of course, if you think you’re a star vegetarian chef waiting to be discovered, you can submit your recipe as well.

via Gothamist

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Amanda Cohen isn’t quite a celebrity-yet. But with her degrees of separation to Moby and a possible sighting of John Norris, VJ for MTV, at her new vegetarian restaurant called Dirt Candy, she just might become a chef to the stars.

Cohen was the first chef at Teany, a vegan restaurant formerly owned by Moby. Moby hasn’t been into Dirt Candy yet, but between him and Peter Rojas making the rounds in NY, we’re sure it won’t be long before he samples the grub.

Cohen’s almost vegetarian (she eats fish), and says what sets her apart from other vegetarian restaurants in the NY area is that she feels the other restaurants cater more to solely vegan customers.

“They are very similar and the truth is that most of them call themselves vegetarian restaurants, but they’re really not vegetarian: they’re vegan. And that’s not the way I like to eat. I like cheese and dairy. And I just don’t enjoy them as much as the other restaurants. They are more or less supporting a lifestyle and a diet. I’m really not trying to do that. I’m just trying to make good vegetarian food… I don’t use a lot of mock meat. But there’s nothing wrong with them…I think those restaurants have their place and lots of people like them. But they’re not my style and I don’t think they are as innovative as they could be.”

Read the rest of the interview with Chef Cohen in the Gothamist.
Photo: Gothamist

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