Your recipe could be published in our upcoming cookbook, “Meatless Sous Vide!”
Read the full details below - submissions are due by midnight on Wednesday, September 15th!
Ok, let’s be real for a second. Scroll through any Facebook group about sous vide cooking and you risk getting carpal tunnel syndrome in the time it takes to find a recipe that’s not steak!
Don’t get us wrong - sous vide is AWESOME for meats and seafood; but there are tons of great applications where it really shines as well with fruits, vegetables, beans, grains, dairy - and so much more! Our aim with this contest and our upcoming book is to highlight those applications and show the world once and for all that even vegetarians should have a circulator at home!
What exactly qualifies as meatless? Simple. No animal protein - beef, pork, lamb, poultry, fish, crustaceans, etc. (eggs and dairy are fine).
Winners will get to choose from some awesome prizes, including:
Virtual Sous Vide Summit Tickets
Copies of cookbooks from ISVA and Jason Logsdon
And anything else we can wrangle!
We’ll also the selecting some of the top recipes to publish in our upcoming Meatless Sous Vide Cookbook!
How to Enter:
Just submit your favorite Meatless Sous Vide recipes HERE.
Our committee will narrow down the entries to 5 final candidates in each of the five categories Best Overall Recipe, Most Creative Recipe, Best Photograph, Best Dessert and a SURPRISE Category.
Then you all will vote for the winner!
The recipe can either be an original recipe to you, or a favorite recipe you’ve used over the years re-written in your words, with credit given to the original recipe.
Entries will be accepted until midnight on September 15th, with the final voting beginning September 22nd.
A Few Quick Rules:
The contest is open to everyone - but physical prizes can only be shipped within the USA.
A person can only win in one category.
Winners of Best Overall Recipe are not eligible to win that category again for 6 months.
Committee Members Include
Aly Romero, Aly’s Elegant Eats
Chelsea Cole, A Duck’s Oven
Darrin Wilson, Fire & Water Cooking
Dave Pietranczyk, Breville | PolyScience
Eric Villegas, VacMaster
Kevin Liddell, Amuse Bouche Catering
Jason Logsdon, Amazing Food Made Easy, ISVA
Justice Stewart, Gourmet Deconstructed
Kevin and Carmen Koo, Kind Of Cooking
Lennis Perez, Lennis Perez, ISVA
Mike La Charite, ISVA
Tim McGinnis, Culinary Instructor at UBCTS
How Prizes Are Awarded
At the end of the contest, each winner will be allowed to pick the prize they want, from the prizes remaining in the prize pool. The picking order will go: Best Overall Recipe, Most Creative Recipe, Best Photograph, Best Dessert, and the Surprise Category.
Use of Recipes
All recipes may be highlighted in the ISVA Champions of Sous Vide social network, Meatless Sous Vide cookbook, social media and other properties. By submitting a recipe, you agree that ISVA has full rights to publish it with attribution wherever they deem appropriate.