Savoring International Vegan Day: Hilton Chefs Serve up Exclusive Vegan Recipes

Directions

1. Soak split peas, add to a pot, cover with cold water and cook with salt until tender.
2. Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.
3. Heat about 1 inch of oil in a skillet over medium heat, until it reaches 350°F.
4. Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden brown, about 5 minutes. Transfer to the prepared baking sheet to cool.
5. Repeat with the remaining patties, and then serve immediately

Directions

1. Slice a cauliflower “steak” approximately 10 inches thick and vacuum-seal it with aromatic herbs and extra virgin olive oil. Steam it for 18 minutes.
2. Dry the black olives. Once dehydrated, blend them into a powder using a food processor.
3. Cut the Tropea onion into thin petals and blanch them in a pan with olive oil, sugar and balsamic vinegar.
4. Take the previously steamed cauliflower "steak" and sauté it in a pan with a clove of garlic and its aromatic herbs until it becomes nicely golden.
5. For the tofu cream: Blend the tofu, turmeric and salt at a temperature of 149°F for at least 5 minutes.
6. To assemble: Plate the dish by placing the tofu cream on one side. Lay the cauliflower "steak" and crispy Tropea onions alongside the cream. Garnish the plate with the black olive powder.

Directions

1. Directions for croquettes: Add all of the ingredients except breadcrumbs to a food processor, and pulse until the mixture is evenly coarsely chopped.
2. Transfer to a bowl. 
3. Shape the mix into whatever style of croquettes you prefer.
4. Roll each of them in breadcrumbs and place on a parchment-lined baking sheet.
5. Fry in oil preheated to 180°F until golden and drain.
6. Directions for mayonnaise: Add the soy milk, soy sauce, vinegar, garlic powder, salt, pepper and mustard in the immersion blender and stir together.
7. Pour the neutral oil and sesame oil over the soy milk mixture. Let it sit for about a minute.
8. Place your immersion blender into the bottom of the bowl. Blend and move the blender up and down to properly blend and incorporate all the ingredients until thick and fully combined.
9. Taste and adjust any ingredients if needed. Place in the fridge.

Cook’s Note

For the croquettes: If the mixture is too wet, add 2 to 3 tablespoons of breadcrumbs and mix it.
For the mayonnaise: Start with ingredients at room temperature to emulsify better.

Directions

1. Separate radicchio leaves and tear them by hand into bite-sized pieces. Pick over the Frisée, discarding any damaged leaves, then tear them into bite-sized pieces. Mix both lettuces together, wash in cold water and drain.
2. For the dressing: Whisk 5 tablespoons balsamic vinegar, olive oil, Dijon mustard, garlic clove and oregano in a small bowl, then season with salt and pepper.
3. For the glaze: Mix 7 tablespoons vinegar and sugar in a small pan over low heat and simmer for 4 to 6 minutes until thickened and glossy. Leave to cool (it will thicken as it cools), then transfer to an airtight jar. 
4. To assemble: Dress the mixed leaves with the balsamic dressing and place in a salad bowl. Then sprinkle the diced red onion and arrange the orange and grapefruit segments on top. To finish, drizzle the glaze on top.

Directions

1. Char Fresno peppers in a 550°F oven for 15 to 25 minutes, pulse in food processor, mix with sugar and salt, and ferment for 21 to 27 days. Blend with vinegar, honey and water. Strain. 
2. Combine the pickling liquid ingredients into a saucepan, bring to a boil and allow to cool. 
3. Peel jicama and slice thinly into circles, soak in pickling liquid and cool in a walk-in cooler. 
4. Peel and cut avocado into 6 to 8 wedges. Toss in the Everything Seasoning. 
5. Place seeded avocado on top of pickled jicama, drizzle with the Mother Sauce Aioli and top with fresh alfalfa sprouts. 

Directions

1. Directions for tempura batter: In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
2. Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water). Make sure you do not actually add ice cubes to the tempura batter.
3. Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks. Be careful not to overmix the batter; it should be a little lumpy. Set aside.
4. Directions for the vegetables: Dice the carrot, zucchini, onion, garlic and broccoli.
5. In a pan, sauté ½ the onion, ½ the garlic, zucchini and carrot, then add turmeric, curry and cumin powder. Let cook for 2 minutes, then add the quinoa and the vegetable stock. Cook for 2 minutes. Add the broccoli and finish cooking the quinoa. When it is ready, add the mashed potatoes and season to your liking.
6. Cut the cherry tomatoes in half, sauté in a pan with the remaining onion and garlic and, when half cooked, add the sweet chili sauce, oregano, star anise and balsamic. Cook until they come together. Finish with the basil.
7. Cut the asparagus into pieces and dip it in the batter and fry in batches in 360°F vegetable oil until crisp. (About 2 minutes). (Drop them in one at a time to prevent sticking.) Remove and drain on a rack and season with salt.

Directions

1. Preheat oven to 400°F.
2. Line a large, 15x2 1-inch baking sheet with parchment paper and set aside. If you are using smaller baking sheets you will need to roast the vegetables in two batches or on two baking sheets. 
3. Prepare the dressing by whisking the olive oil, vinegar, Dijon mustard, basil, thyme, garlic, pepper and salt in a small bowl, until well combined. 
4. Place the vegetables in a large bowl, pour the dressing all over the vegetables and toss well to coat the veggies. 
5. Transfer the vegetables onto the baking dish and spread evenly. Sprinkle additional salt and pepper on top. 
6. Roast for about 35 minutes. Serve the roasted vegetables immediately. Drizzle Balsamic syrup and EVOO on top.

Directions

1. Cut all ingredients in small, diced pieces and mix with lemon juice, olive oil and tabasco.
2. Finish with the cilantro and fleur de salt to taste.