The Vegan Culinary Experience is the first and only vegan culinary magazine in the world. Designed by Chef Jason Wyrick the nationally award winning Executive Chef and Chief Culinary Instructor of Devil Spice, the Experience brings you the information of a traditional magazine coupled with the newest web technologies.

Cooking Class: Easy Veg Cooking with Alex Bury As part of Whole Foods Market Eat Local Challenge, Oakland Veg Week’s Chef Alex Bury will share tips to make healthy cooking fun and fast! On the menu: Five Minute Tostadas and Fresh Spring Rolls with Peanut Sauce. Sign up now and to access over 100 events--veg cooking classes with local chefs like Bryant Terry; field trips, healthy meals and more. It's only $25 for the entire month.

This recipe comes from Chef Jason Wyrick of the Vegan Culinary Experience. Tortas are a type of Mexican sandwich that always includes beans or a bean sauce. This recipe was inspired by a torta recipe Jason saw at one of Rick Bayless’ restaurants. He took the idea of a bean sauce and mushrooms as the backbone of the recipe and created his own sandwich, which has turned out to be a favorite.

Black Bean Mushroom Tortas

Type: Sandwich Serves: 2 or 4 as a half sandwich

Time to Prepare: 20 minutes


The Bean Sauce

1‐2 chipotles in adobo, chopped

1 ½ cups of cooked black beans with about 3‐4 tbs. of liquid

1 tbsp. of mojo de ajo*

¼ tsp. of salt


The Filling

2 cups of oyster mushrooms, chopped into large pieces

6 fresh shiitake mushrooms, sliced

2 tbsp. of mojo de ajo

1/8 tsp. of salt

Free Veggie Dogs at Crissy Field. Join us to celebrate summer and yummy meatless eating! We'll be grilling delicious Tofurky franks and handing them out, free, to pedestrians, dog-walkers, runners and beach bums. When: Saturday, July 14, 12 noon Where: Crissy Field More info available here

The Bread

3 tbsp. of pepitas, toasted

2 bolillo rolls, toasted and cut in half (any sandwich roll will work here)

1 cup of baby arugula

* mojo de ajo is olive oil baked with garlic, salt, and lime juice. You can substitute 1 tbsp. of olive oil, 1 clove of minced garlic, and the juice of ½ of a lime for this.


Bean Sauce: Chop the chipotles. Add the chipotles, beans, liquid, mojo de ajo, and salt to a pan and gently simmer while you prepare the filling.

Filling: Turn the pan to a medium heat, add the pepitas, and gently stir them until they are lightly

browned. Remove them from the pan and set them aside. Chop the oyster mushrooms into large pieces and slice the shiitakes into about 4 slices. Bring a sauté pan to a medium high heat and add the mojo de ajo. Wait a moment, then add the oyster mushrooms, shiitakes, and salt and sear cook until the mushrooms are lightly browned.
Bread: Cut the bread in half for a sandwich and toast it. Puree the beans and add just enough water to get a semi‐thick sauce.

Assembling the Torta: Spread the sauce on both sides of the bread. Add the mushrooms, arugula, and pepitas and serve open‐faced. The bean sauce and filling look so good, it’s a shame to hide them with the top part of the bread.

Low‐fat Version: Omit the mojo de ajo in the recipe. Add the juice of ½ of a lime to the bean sauce and sauté the mushrooms in a dry pan. Do not sauté them in any liquid or they will not properly brown.

Vegan Ethiopian Cooking classes

Brundo Culinary Studios, the cooking studio for Cafe Colucci is offering vegan Ethiopian classes every other Saturday in July. Contact with questions or to register.
What: Cooking Vegan Classics
Where:1960 Mandela Parkway, Oakland, CA 94607, 510-289-7576
When: July 14, 11:00 a.m. – 2:00 p.m., July 28, 11:00 a.m. – 2:00 p.m.

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