It’s called a butter sauce… I’m not sure what part of that would lead anyone to think that it wouldn’t have a lot of fat. If you want to eat low fat, health food- go for it! But to complain that a butter based recipe has too much fat or that a chef is required to cook a certain way to meet your standards is just silly.

I did the numbers and it’s roughly half a day’s worth of fat per serving (using the American Heart Association’s recommendations).

But then, I wouldn’t expect less from a “healthy chef” who maintains that “fat is flavor.”

It’s not a “bit of oil” in that recipe. It’s 30 grams of added fat per serving. I didn’t bother adding up the “saturated fat” (which is even worse for your cardiovascular system).

Love your blog, but not Tal’s heart-abusive unconscious from a health standpoint approach to cooking.

Anyone can sub out a chunk of meat with a vegan analog, but to fry the hell outta it, then slather oil over the fried udon noodle cake is hardly creative (or advisable). It’s been well-documented (and measured) that one high fat meal affects the elasticity of your blood vessels for 6+ hrs. Is consuming a half day’s worth of fat with ONE entree really a good idea?

Something, IMHO, to consider. I think we should hold vegan chefs to a higher standard than “oh, how wonderful, he’s not using meat and non-vegans are buying his book.” This chef caters to the unhealthy taste addiction many have to fat, and is oblivous to the consequences.

This is the only comment about your post I’ll do here.

FYI, Mark