Vegetarian Star

Amanda Cohen, owner of New York-based vegetable restaurant Dirt Candy, is one of the star chefs on the 2012 Celebrity Chef Tour, where connoisseurs can experience both food and wine prepared by some of the nation’s most talented cuisine specialists.

“It’s kind of like a buffet that comes to you, you get a little bit of everything from different restaurants,” Cohen said of the event. “Instead of having to go to five different restaurants, you get to go to one.”

Cohen was the guest chef at Denver’s Linger restaurant where she shared her expertise on veggies.

For a complete list of stops on tour, visit Celebrity Chef Tour.

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Amanda Cohen‘s cookbook, Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant, is set for release in August.

The book combines vegetable-based recipes with comics on chefs, cooking and cuisine. Some of those comics contained in the owner of New York’s esteemed vegetable restaurant and Iron Chef competitor’s book were previewed in 2010, and now, a few more sneak peaks are available from Eater.

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“Before I became a vegetarian I was a huge hamburger fan. It’s not quite the national food of Canada (that would be beer, or maybe poutine, but probably beer) but hamburgers are for everyone, even us. Then, after I gave up meat, I became a huge veggie burger fan and that’s when I had my revelation: it wasn’t the meat that mattered to me. From where I was eating, the hamburger was simply a delivery device for condiments and lettuce and onions and cheese and tomatoes and bread. Those wan soy patties fell into the background and all those condiments, that turned out to be my true love, rushed to the fore.”

—Amanda Cohen, founder and owner of Dirt Candy, a vegetable restaurant in New York City. This week has been burger week at Eater, and Cohen’s post for the Veggie Burger Power Hour wraps up the work week.

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Amanda Cohen of Dirt Candy

Amanda Cohen, chef and owner of Dirt Candy, a New York City award winning vegetable restaurant, is working on a cookbook.

The cookbook is expected to be published in 2012 by Clarkson Potter, an imprint of Crown Publishing Group.

For the book, Cohen, who appeared on an episode of Iron Chef America, collaborated with Ryan Dunlavey, artist behind comic book “Action Philosophers,”  for some comic book-like illustrations of cooking, such as with this recipe.

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Iron Chef America-Amanda Cohen of Dirt Candy. Credit: Healthy Happy Life

Amanda Cohen, founder and chef of New York city vegetarian restaurant Dirt Candy, will be competing on Iron Chef America on August 29th, 2010 at 10 PM ET/PT against Chef Masaharu Morimoto in a vegetarian on vegetarian challenge.

To Cohen’s surprise, Moriomoto stuck to an entirely vegetarian menu during the challenge in which Cohen worked so hard her pants fell down.

“I can only hope that this moment didn’t make it onto national TV,” Cohen told Lunch Box Bunch about the embarrassing moment during an exclusive interview.

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Amanda Cohen of Dirt Candy

Readers at Mother Nature Network nominated their favorite green chefs across the country and Dirt Candy’s Amanda Cohen is one of 40 young chefs who’s taken her passion for food and created both a menu and a restaurant that embodies sustainability.

From MNN:

“Made entirely of recycled and/or sustainable materials, and with as many omnivorous customers as vegetarian, Dirt Candy is a place where you don’t have to brag about your lifestyle, hold certain political beliefs or do anything besides eat all your vegetables.”

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Amanda Cohen of Dirt Candy

Amanda Cohen, chef and owner of  vegetarian restaurant Dirt Candy in New York city, has received PETA’s prize of $10,000 for creating the best tasting vegetarian dish to taste like real foie gras.

Cohen beat out 37 other chefs for the top prize for a substitute where geese aren’t painfully force fed through tubes until their livers swell several times the normal size.

Cohen’s vegan version of foie gras is a mushroom mousse, made with portobellos, soy milk, vegan margarine, and onions, and has been on Dirty Candy’s menu for awhile.

It’s a safe bet humans will voluntarily stuff themselves with this appetizer until their bellies expand in size.

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Amanda Cohen of Dirt Candy

Amanda Cohen has been busy at NYC’s Dirt Candy making changes to the menu to refresh the not so old vegetarian restaurant she opened less than two years ago.

Change is allowing Cohen to introduce a vegetable version of a Chinese dim sum favorite–barbecue Pork Buns.

“We use carrots instead,” Cohen told Village Voice. “The buns will be different colors based on the different colors of carrots — there’ll be pink, orange, and yellow. They’ll have a slightly barbecued carrot filling and come with a little carrot cucumber salad, and I’m trying to figure out how to make sesame halvah to sprinkle on top.”

If you’re a fan of the kimchi doughnuts, sorry to say the carrot buns have replaced them.

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