lines sometimes snake across the sidewalk at the Juniorís Veggie
Soul booth at South Shore Farmers Market. The business ó an offshoot
of Fondy Farmers Marketís Juniorís Smoked BBQ booth ó is the
brainchild and baby of self-taught chef Allison Trice, whose partner
Kevin Junior runs the meatier of the businesses. When sheís not at
the Thiensville, Brown Deer and Fondy farmers markets or teaching
private cooking classes, Trice is the chef at Milwaukee Public
Schools headquarters. As she served happy customers at the
Thiensville Farmers Market, Trice talked with
MKE Lifestyle about vegetarian cuisine, barbecue and the secret
ingredient she canít live without.
How can a
veggie-centric booth be an outgrowth of barbecued meats?
A lot of people have come to our [barbecue] booth and
said, ďI would love to have some barbecue, but Iím a vegetarianĒ or
ďIím vegan.Ē Kevin is focused on his meats ó thatís his thing ó but
Iím like, ďI could do this.Ē So last year, someone told me that the
South Shore Farmers Market is a really good market and that a lot of
people over there are vegetarian. I asked the [market organizers],
ďDo you all have a vegetarian tent?Ē They didnít, so I applied and I
got in. This is my first year doing this.
Are you a
Eating is balance. You canít have barbecue all the
time. Believe it or not, since weíve been selling barbecue, Iíve
become more of a non-meat-eater. I taste our food to make sure it
tastes right ó thatís what youíre supposed to do as a cook ó but Iím
not eating plates of it. Iím a ďflexitarian.Ē I eat very flexibly.
What do you sell
at Juniorís Veggie Soul?
I make a mock tuna salad, I make smoked baked beans,
and I do a sweet potato dip. I do a ďpeamole,Ē which is like a
guacamole, but itís made mostly with peas and just a little avocado
for thickness. I do veggie burgers and smoked tofu. At our [meat
booths], I donít sell vegetarian barbecue, but I do sell our
Veggie Soul vegan?
No. I just cannot embrace vegan cheese. The funny
thing is, Iím not the biggest cheese person. I met a lady who made
some nut cheeses and they were decent, but they still donít melt or
do what you need cheese to do.
What are you
looking forward to making this fall?
I have a massive garden, and Iím growing collard
greens and kale, tomatoes and tomatillos, jalape-os and poblanos,
and I will just put it right back into our stuff. I cannot wait to
make soups. At my job [at MPS], Iím really known for my soups, and
they sell out. I canít wait to make some African peanut stews and
chilis, and all of these will be vegan. I also am growing three
varieties of pumpkins. I do a stir-fry with pumpkin, and I will do
more spreads. I make all savory dishes with pumpkin. Pumpkins have a
richness and an umami flavor.
do you have to have on hand?
The No. 1 ingredient I have to have is smoked
paprika. It is expensive, but when you get it, youíll be like, ďOh
my God, this is the best seasoning Iíve had in my life.Ē
What kitchen tool
or tools canít you live without?
processor. You have to have a food processor. An emulsion blender is
also good. If you donít have space in your kitchen for a food
processor, you can have space for an emulsion blender.