#plantlife
More recipe captures from Matthew Kenney’s Culinary Nutrition course online.
1. Fruit sushi. passionfruit sauce
2. Superfood frozen yogurt | fermented coconut yogurt. maca. goji. pitaya.
3. Cultured coconut yogurt. date caramel sauce
4. Kulfi ice cream | pistachio. pitaya. date caramel sauce
5. Gypsy chai latte | cashew. turmeric
6. Apple pineapple kanten
7. Carrot kimpira
8. Arugula salad. avocado lime vinaigrette
9. Lentil sprouts
10. Carrot curry soup
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Chickpea miso | almond | homegrown moringa leaf + flower
RECIPE
Cooked Ingredients:
2 tsp extra virgin coconut oil
2 cloves garlic
¼ white onion
1 tsp ginger
1 tsp jalapeño
- -
green bean glass noodles (or any other fine gluten-free noodle of choice)
1. Finely mince garlic, onion, ginger and jalapeño.
2. Add ingredients and extra virgin coconut oil to a medium sized soup pot or wok. Sauté ingredients on low to medium heat.
Raw Ingredients:
2 cups homemade almond milk (unsweetened)
1 cup purified water
2.5 tbsp unpasteurised chickpea miso (or any other miso of choice)
1 tbsp tamari
½ tbsp coconut aminos
2 tbsp fresh squeezed lime juice
- -
½ cup shredded white Russian kale
moringa leaves and flowers
black pepper
cayenne
3. Blend the raw ingredients in a high speed blender while the cooked ingredients are sautéing.
4. Once cooked ingredients are opaque, add raw blended ingredients to the pot. Turn up heat and allow the soup to reach a warm temperature. Avoid anything close to boiling as this will destroy the beneficial components in the miso.
5. Once temperature is warm enough, add in the shredded kale and green bean glass noodles. The noodles will soften in about 1 minute. Option to cut them with scissors.
6. Garnish the soup with moringa leaves, flowers, black pepper and cayenne or any other garnishes of choice.
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Fennel Grapefruit Salad from Matthew Kenney’s 5 Day Juice Cleanse.
Substituted the thyme with mint and added star fruit.
Fennel, grapefruit and mint from the organic farm and the mixed greens are grown on our property.
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I recently had the opportunity to capture some of the dishes at Arata, Matthew Kenney’s culinary incubator at The Gothic in Belfast Maine.
The menu features plant-based ramen noodles, steamed buns, small plates and desserts inspired by Far East flavours.
Featured here:
1. Arata Ramen | pulled mushrooms | baby bok choy | sea palm | corn puree
2. Maine Potato | Maine coast seaweed | kimchi vinaigrette
3. Toasted Sesame Cheesecake | candied lemon
4. Smashed Cucumber | scallion | togarashi | almonds
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Plants in nature: God cant fucking kill me, he fears my power!! I shall triumph!!! The Throne Is Mine!!!!”
House plants: You were supposed to water me an hour ago, guess I’ll die.
Totchos!! Super easy late night food. Just bake some tots then top with whatever beans you’ve got and some pico
Whenever I make tofu it’s the same basic recipe: half flour, half nutritional yeast. And then whatever seasonings go with the meal. Mix together all the dry ingredients. Press your tofu and cut into cubes. Heat about a quarter inch of oil in a skillet on medium-high heat. Toss the tofu into the seasoning until completely coated and then put in the oil immediately so that the coating stays dry. Fry the tofu for about 6 minutes on each side and it should be ready to enjoy
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Falafel, baba ghanoush, and ciabatta! The ghanoush turned out so much better than I thought it would - so creamy
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Vegan chicken and waffles! I found a Belgium style waffle recipe and doubled the flax seed for the extra fiber. I actually went and bought real maple syrup for this (even though that stuff is soo expensive!) Also, for the vegan chicken nuggets, I got the Kroger brand which are half the price of most of the others and are my favorite. Sadly, I haven’t seen them at my Kroger the last few weeks and I miss them
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Vegan creamy grits topped with sautéed peppers, tomato, cilantro, and this spicy habanero sauce that I love to put on everything!
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Feeling purple today
I was on campus today looking for a snack and I came across these which ended up being really tasty!
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My favorite Mediterranean dinner! Roasted veggies with a whole bowl of chickpeas, tomato salad, an entire baguette (and yes I did eat like half that loaf). Eggplant, zucchini, yellow squash, onion, red and green bell peppers - all so tasty! And people say that vegans can’t grill
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Avocado toast and grits with fresh tomatoes. Vegan and delicious! This was actually my first time making avocado toast because they are always too expensive but it was so good that I eat it at least once a week now
(Also gotta love a hidden mickey)
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Vegan spaghetti and meatballs. Whole grain spaghetti, carrots, spinach, mushrooms, so many tomatoes, and Gardein meatballs which are one of my favorite products by them. Such a filling meal and all it’s plants!
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