When it comes to creating mouthwatering macrobiotic vegetarian cuisine, Chef Mark Shadle is a natural. Classically trained at a world-renowned French restaurant in Hartford, Connecticut, he has been a professional chef for the last 20 years. Chef Shadle put his skills and talent to the test at the Culinary Olympics in Germany, where his outstanding vegetarian cooking helped lead his teams to victory. Today, he's back in his hometown, cooking up healthy and humane cuisine at It's Only Natural, the vegetarian restaurant that he owns and operates. With Chef Shadle at the helm, it's no wonder that It's Only Natural has won numerous awards, including from the Hartford Advocate, Hartford Magazine, Connecticut Magazine, and Vegetarian Times. Priding himself on creating "nouveau natural cuisine," he makes house favorites—like spicy Cajun tempeh cutlets smothered with caramelized onions and a roasted red pepper sauce, potato-and-spinach pierogies served with apple butter and tofu sour cream, and chocolate hazelnut cake with toasted hazelnuts—instant classics that are adored by carnivores and herbivores alike.

Chef Spotlight:
Chef Mark Shadle

Do you have companion animals? If so, can you describe them?

How long have you been a chef?

What type of cuisine do you focus on?

Have you or has your restaurant received any awards?

What are the most important elements in cooking great vegetarian cuisine?

What is the key to getting meat-eaters to enjoy vegetarian food?

What, in your opinion, does the future of plant-based cuisine hold?

Do you have a favorite cooking method?

Where did you train to become a chef?

What are your favorite ingredients to work with?

In your opinion, what vegetarian dish or type of food is most frequently poorly prepared and why?

If you were stranded on a deserted island and could only eat one kind of ethnic food, what would it be?

Do vegetarian restaurants face any special obstacles that meat-based restaurants don't have to face?

Can you give us one great cooking tip for aspiring vegetarian chefs?

What are some ingredients that you recommend vegetarians and vegans have in their kitchens to cook with?

Are there any newer vegetarian products on the market that you are particularly fond of?

Have you had any noteworthy comments from or experiences with diners?

Choose one area to give some specialty tips for:

Cajun Tempeh

• Cut the tempeh into thirds, then cut in half diagonally to form triangles. Cut in half widthwise, like cutting through a cake round when making a layer cake.
• Combine the salsa, wine, garlic powder, water, and tamari in a large bowl. Add the tempeh and let sit for at least 6 hours, preferably overnight.
• Combine the flour, red pepper flakes, cumin, herb mix, paprika, chili powder, salt, pepper, and cayenne in a bowl. Dredge the tempeh, coating completely.
• Heat the olive oil in a pan, preferably a cast-iron skillet, and fry the tempeh.*

• Cajun Tempeh
• Garlic Broccoli
• Herbed Tofu Cutlets
• Quinoa Salad

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