Vegan friendly recipe from Vegan Chef David Haick

Whiteface Lodge, Adirondacks is home to Restaurant Kanu

Vegan friendly Cucumber and Dill Salad

Chef David Haick is a vegan…. but his restaurant in the Adirondacks, New York is indeed not.
The chef is a great cook and definitely full of flavour and hearty comfort foods after a day out hiking the peaks and wizzing down white slopes in the mountains.

Chef David Haick of Restaurant Kanu in Whiteface Lodge dishes out

Vegan friendly Cucumber and Dill Salad

We grill: Chef David Haick from Whiteface Lodge, Adirondacks

How did you become vegan? 
I became 95% vegan because of social issues and through philosophical choices. When I was in Pennsylvania, on the news, the reporter was covering a story of how the cattle were being treated at a meat packaging plant in California. I realized this was the meat I had been eating for years and vowed not to eat beef because of the way the cattle was being treated.I became a culinary instructor and educated students on the meat process and how the cattle was raised, harvested and packed.  During this time, I did a lot of research about the meat industry/animal products and what the average American consumes.  This was the turning point for me.
Presently, my family only purchases meat from reputable local farms, or reputable brands that we recognize as consumers.  We keep abreast of industry practices, and pay attention to ingredient lists. We believe “Garbage in-Garbage out.”  Our produce is also from reputable brands. 

How do you cook non-vegan dishes – are you able to taste the food?

I cook non-vegan dishes with extreme passion; I am a chef at the end of the day.  However, I do know where my products come from.  As a consumer, we have buying/purchasing power.  I do taste food all the time.

Are there any foods you miss or crave?I allow myself each week to have cheese and sometimes eggs.  The cheese is reserved for cheese pizza on pizza night with the family.  The last time I had an egg was this past Easter.

 CUCMBER AND DILL SALAD


Yield:     1 serving
¼ C                                         Baby Arugula
1 each                                   English Cucumber, sliced and cut into sticks
1 each                                   Radish, sliced
2 each                                   Blackberries or Raspberries, cut in half
1 T                                          Dill Vinaigrette**
Garnish                                                Fresh Dill
Garnish                                                Vegan Cream Cheese
**Method:
Place arugula into the center of the plate; arrange five cucumber sticks on top of arugula
Inconsistently, arrange sliced radish and cucumber
Randomly, place berries throughout salad
Drizzle vinaigrette onto vegetables, and garnish with fresh dill and vegan cream cheese
**Vinaigrette:
Combine ¼ C Fresh Dill, Juice of 1 lemon into a blender.  Puree while adding ¼ C cold pressed grape seed oil, season with sea salt.

 

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