Eco-Cuisine Products Inspire Cooks and Chefs to Create Delicious Meals

Founded in 1992 by Denver-based Chef Ron Pickarski, Eco-Cuisine makes dry mixes that can be used to easily create meat and egg substitutes. Unlike many others on the market, Eco-Cuisine’s products are shelf-stable, and can last up to 2 years. Sold primarily to commercial food service operations, they are also available to consumers through Amazon.

The mixes are designed to help chefs and cooks completely replace meat-based dishes with tasty vegan equivalents with minimal work. Each is designed to mimic a specific meat or egg use, such as soups, burgers, buffalo wings, steaks, omelets, puddings, and scones. By using these versatile mixes, chefs can prepare a variety of creative dishes quickly and cost effectively compared to competing ready-made, refrigerated products.

Chef Ron Pickarski
Chef Ron Pickarski

Raised in the restaurant business and graduating from a two year Classical French culinary program in 1973 Ron went on to become a certified meat cutter. Having seen the difference between small farms and today’s factory farms and slaughterhouses, Pickarski became disillusioned about the way our current meat production treats animals. His own health issues led him to become a vegan in 1976. While continuing to work with meat as an executive chef, Pickarski began to translate classical and modern Cuisine into plant-based alternatives. For sixteen years, his American Natural Foods team competed in the International Culinary Olympics winning seven medals for his plant-based dishes.

He founded Eco-Cuisine, to consult to the foodservice industry on how to make vegan cuisine a cost effective part of every menu, and to sell his collection of products that make it easy and inexpensive to create vegan foods. He was chosen by the Food and Agricultural Organization of the United Nations as the 2016 International Year of the Pulse Chef for North America, and he promotes making beans as the centerpiece of cooking in competitions and teaching. He is the author of The Classical Vegetarian Cookbook for Professional Chefs and Inspired Cooks.

Eco-Cuisine’s product mixes use both vital wheat gluten (to make seitan) and pulses (dried beans), as the major source of protein, along with a proprietary blend of spices and other ingredients to make it easy for chefs to create a variety of dishes.

Eco-Cuisine’s product mixes use both vital wheat gluten (to make seitan) and pulses (dried beans), as the major source of protein, along with a proprietary blend of spices and other ingredients to make it easy for chefs to create a variety of dishes.

Mixes include both beef-style and chicken-style broths.

Broth

There are also mixes for beef seitan, ground beef,  sausage. and chicken fillets, as well as a very versatile egg substitute that can not only be used for baking, but also for making scrambles, omelets, and quiches.

And what is a meal without dessert?

Dessert Pudding
Coconut Raspberry Mousse with Mango Coulis

Baking and dessert mixes area available for

  • puddings
  • cookies
  • brownies
  • scones
  • pancakes, cakes & muffins

All Eco-cuisine products are certified kosher by the Scroll-K, the nationally recognized Vaad Hakashrus of Denver, and are available for purchase on Amazon as well as through distributors serving the foodservice industry.

Edo-cuisine logoscroll-k logo

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