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Jason Wyrick

Jason Wyrick
Did you know?

 Jason was the first vegan culinary instructor in the world-famous Le Cordon Bleu program through the Scottsdale Culinary Institute, and has catered for major corporations such as Google.

Jason Wyrick
Jason's Featured Recipe
Green Rice (Arroz Verde)

Click here for recipe

Chef Jason Wyrick is the executive chef of The Vegan Taste, the author of Vegan Tacos, a well-known culinary instructor, caterer, a former diabetic, and founder of the world's first vegan food magazine, The Vegan Culinary Experience. He has co-authored the New York Times best-selling book 21-Day Weight Loss Kickstart with Neal Barnard, MD, and has taught alongside every major vegan medical and dietary professional. Jason has taught hundreds of vegan cooking classes around the world, and his work has been featured in the New York Times, Vegetarian Times, and on both local and national television. His website is www.thevegantaste.com.

Latest Recipes

Chopped Guacamole

Quick and easy to make, this recipe for Chopped Guacamole is one you'll want to add to your repertoire! This recipe only uses three ingredients and can be ready to eat and serve (or scoop up with a spoon - we won't tell!) in just under 15 minutes. You'll love how easy it is to make this recipe. When it's ready to go, you can serve the guacamole with your favorite chips, put a dollop of it on your favorite bean soup, or use it when making this recipe for Guacamole Tacos. This quick recipe will quickly become a favorite with your family and friends.

(1 Votes)

Guacamole Tacos

If you love guacamole in just about any form, then this recipe for Guacamole Tacos is for you! This recipe is easy to make and can be ready to eat in very little time. It also includes ingredients that you likely already have on hand. This recipe will appeal to vegans as well as those who just want to try something new for dinner. Just keep in mind the pickled red onions may need additional time to make. Consider serving this dish at your next watch party - it will be a hit!

(1 Votes)

Green Rice (Arroz Verde)

Arroz verde is a refreshing, herbaceous alternative to Mexican red rice. Its ideal on a hot day as a great side for lighter dishes. If you want to kick up the heat level, add a couple fresh serrano chiles. Serve with sliced avocado and lime wedges and a bowl of seasoned black beans for the perfect lunch.

(1 Votes)

Black Bean and Poblano Chile Torta

Although this torta has a long ingredient list, it comes together without a lot of hassle. Its basically a bean and chile sandwich with a garlicky vegan mayo spread.

(1 Votes)

Northern Mexico Chivichangas

Chimichangas, called chivichangas in Mexico, are basically deep-fried burritos. A little decadent, but wonderful as an occasional treat, they epitomize the mingling of the American-Mexican border culture by their use of flour tortillas mixed with a filling suffused with adobo. You can find these in Tucson as easily as on the Sonoran side of Nogales.

(1 Votes)

Cocoa-Pistachio Churros

You can take the basic churro batter and frying technique in this recipe and create your own churro concoctions. Making these takes a little practice (though you get to eat the mistakes) in order to get the feel for the dough, the oil, and the size of the churro. Youll need a piping bag and a star tip to make these, so have those handy before you begin.

(1 Votes)

Vampire Tacos

When tacos vampiros are cooking on the grill, the corn tortilla edges fold up. This is supposedly the origin of the name, because the edg...

(1 Votes)

Grilled Lime Margarita

Margaritas are great when they are made with fresh lime and good alcohol. It's a classic drink that's now part of the Mexican experience....

(0 Votes)

Sonoran Tacos

Sonoran cuisine has a strong affinity to the Southwestern U.S. and these Sonoran Tacos from Vegan Tacos by Jason Wyrick are no exception....

(1 Votes)
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