I Eat Green

Amanda Cohen graduated from the Natural Gourmet Cookery School Chef’s Training Program in 1998. Upon graduation, she became a Chef’s Teaching Assistant at the East Village vegan restaurant, Angelica’s Kitchen, while also interning in the pastry kitchen of Bobby Flay’s Mesa Grill, before working for a year and a half as a private chef. Her next position was working as a vegan baker in the production kitchen of Blanche’s Organic Cafe in the morning, while working in the evening as a line and prep cook at Other Foods, which later became Terra 47.   In 2001, she found work as a line cook at Diner Bar, an eclectic neighborhood bar and diner in Harlem. Over the next three years she would work there both full and part time, preparing burgers, steaks, fish and comfort food on a fast-moving, two-person line, handling up to 200 covers per night. In 2002, she became the inaugural chef at Teany, the Lower East Side teahouse created by the musician, Moby, and during her two years there she also did much of the baking for the cafe. She left Teany to open Matthew Kenney’s raw food restaurant, Pure Food and Wine, in 2004 and became its Executive Sous Chef three months later. In 2005, Chef Cohen left Pure Food and Wine to become Chef de Cuisine at Heirloom, an Orchard Street restaurant devoted to vegetarian cooking. Under her leadership, Heirloom won Time Out New York’s Reader’s Choice Award for “Best Vegetarian Restaurant.” In 2006, she left Heirloom and spent time consulting for the vegan restaurant, Blossom, and for Broadway East, before deciding to open Dirt Candy. After only two years, Dirt Candy has won numerous awards and accolades in publications ranging from Food + Wine and Gourmet (RIP) to the Village Voice and Citysearch. Dirt Candy is one of only two vegetarian Bib Gourmand Restaurants recognized by the Michelin Guide. Stuffed MushroomVariations 15 Large Mushroom caps, stems removed and chop stems 1 celery, chopped 1 onion, chopped 1 Tbs chopped garlic ¼ cup butter or olive oil ¼ cup red wine 1 Tb Tamari ½ t. thyme ¼ cup parsley S & P to taste 2 TBs chopped walnuts 2 Tbs parmesan cheese OR 15 Large Mushroom caps, stems removed and chop stems 1 celery, chopped 1 onion, chopped 1 carrot chopped fine ½ red pepper chopped fine 1 Tbs chopped garlic ¼ cup butter or olive oil 1 Tbs frsh dill, chopped ¼ cup red wine 4 oz fela cheese, crunbled ¼ cup parsley S & P to taste 2 TBs chopped walnuts Saute onion in olive oil or butter. When translucent, add other veggies. After 5 minutes, add garlic and chopped mushroom stems. Add walnuts, parsley and 2 Tbs. red wine. Add remaining ingredients. Adjust spices to taste.