Tilth Chef Maria Hines on Cooking Vegan

When Tilth Chef Maria Hines introduced a vegan menu to diners last year, she was surprised by the positive feedback. “I was shocked at the overwhelming response of gratitude...there are some savvy vegan diners with no fine-dining options,” she wrote via email (lucky for all you omnivores out there, Hines recently shared a few vegan recipes with Seattle magazine).

But Hines, known more so for her non-vegan cuisine,  doesn't want her vegan menu to confuse the city's carnivores. Tilth is not a vegetarian restaurant, let alone a vegan joint.

"I get pegged as a vegetarian restaurant all the time just because I’m certified organic. I’m not sure where that perception comes from, " she wrote.

Hines says she cooks vegan because she likes the challenge of crafting fulfilling, savory flavors without the use of fats. "I think it makes you a stronger cook and makes you look at food differently..."

Will this new push for vegan customers help shake this misconception? Probably not. But is there anything wrong with building a reputation for serving fresh, local and organic veggies? I certainly don't think so.