food

Cook to Impress

Create clean, plant-based meals that will make you look like a 5-star Michelin chef to any date, friend, family member or hungry soul.

food

Cook to Impress

Create clean, plant-based meals that will make you look like a 5-star Michelin chef to any date, friend, family member or hungry soul.

Ingredients

  • 1 kilogram bell peppers
  • Coarse salt
  • Black pepper grains
  • 3 garlic cloves
  • Oregano
  • Ground pepper

Steps

  1. Dry the peppers in the sun for 6 hours.
  2. Cut the garlic into sheets.
  3. Place the dehydrated peppers, the garlic, pepper, oregano, and ground pepper in a glass jar and cover with olive oil.

Ingredients

Plantain "Fries" with Adobo Mole Mayo

  • 1 1/2 tablespoon ground cumin
  • 2 teaspoons ground smoked Spanish paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons kosher salt
  • 4 large green plantains, trimmed, peeled and halved widthwise
  • Vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons packaged mole sauce
  • 3 tablespoons adobo sauce
  • Zest and juice, 1 lime (about 2 tablespoons juice)
  • 1 teaspoon finely chopped cilantro

Plantain Curly "Fries" with Chimichurri

  • 2 1/2 teaspoon onion powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon cayenne
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon black pepper
  • 4 large green plantains, trimmed, peeled and halved widthwise
  • Vegetable oil, for frying
  • 1 cup cilantro leaves, finely chopped
  • 1 cup parsley leaves, finely chopped
  • 1 tablespoon garlic, minced
  • 2 tablespoons shallot, minced
  • 2 tablespoons red wine vinegar
  • 3/4 cup olive oil, plus more as needed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Garlic and Herb Plantain Curly "Fries" with Creamy Cojita Sauce

  • 2 1/2 tablespoon liquid coconut oil
  • 1 1/2 tablespoon garlic, minced
  • 1 tablespoon parsley, finely chopped
  • 4 large green plantains, trimmed, peeled and halved widthwise
  • Vegetable oil, for frying
  • Kosher salt, for seasoning
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1/2 cup crumbled cotija cheese
  • 1 tablespoon scallions, finely chopped

Plantain Curly "Fries" with Pineapple Chili Sauce

  • 2 tablespoons light brown sugar
  • 1 tablespoon sweet Hungarian paprika
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon black pepper
  • 5-6 tablespoons water
  • 4 large green plantains, trimmed, peeled and halved widthwise
  • Vegetable oil, for frying
  • 3/4 cup pineapple juice
  • 2 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon water
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoon cornstarch
  • 1 teaspoon hot chili oil

Steps

Plantain "Fries" with Adobo Mole Mayo

  1. Whisk together the cumin, paprika, chili powder, onion powder and salt in a small bowl. Set aside.
  2. Push a skewer into each plantain half. Using a paring knife, slice through the plantain, rotating the fruit with your hand to create a spiral. Carefully extend with your fingers to elongate the shape. Repeat with all the plantains. Roll the plantains in half of the spice mixture.
  3. Fill a wide stock pot or Dutch oven about halfway up with vegetable oil, and heat to 360 degrees F. Fry the plantain skewers in batches for about 2 1/2 - 3 minutes, or until golden brown. Transfer to paper towel-lined plate. Season immediately with remaining spice mixture.
  4. For the sauce, whisk together the mayonnaise, mole sauce, adobo sauce, lime zest, lime juice and cilantro. Serve with plantains.

Plantain Curly "Fries" with Chimichurri

  1. Whisk the onion powder, ginger, nutmeg, sugar, cayenne, salt and pepper together in a small bowl. Set aside.
  2. Push a skewer into each plantain half. Using a paring knife, slice through the plantain, rotating the fruit with your hand to create a spiral. Carefully extend with your fingers to elongate the shape. Repeat with all the plantains. Pour half the spice mixture into a jumbo resealable bag, add the plantain skewers, and shake to coat.
  3. Fill a wide stock pot or Dutch oven about halfway up with vegetable oil and heat to 360°F. Fry the plantain skewers in batches for about 2 1/2 - 3 minutes, or until golden brown. Transfer to paper towel-lined plate. Season immediately with remaining spice mixture.
  4. For the chimichurri, whisk together the cilantro, parsley, garlic, shallot, red wine vinegar and olive oil. Season with salt, pepper and red pepper flakes. Serve with plantains.

Garlic and Herb Plantain Curly "Fries" with Creamy Cojita Sauce

  1. Whisk together the coconut oil, garlic and parsley in a small bowl. Set aside.
  2. Push a skewer into each plantain half. Using a paring knife, slice through the plantain, rotating the fruit with your hand to create a spiral. Carefully extend with your fingers to elongate the shape. Repeat with all the plantains.
  3. Fill a stock pot or Dutch oven about halfway up with vegetable oil, and heat to 360°F. Fry the plantain skewers in batches for about 2 1/2 - 3 minutes, or until golden brown. Transfer to paper towel-lined plate. Season immediately with kosher salt.
  4. Place the fried plantains into a bowl, and drizzle the garlic and parsley oil on top. Toss or stir to coat.
  5. For the sauce, whisk together the mayonnaise, sour cream and apple cider vinegar, then stir in the cotija cheese and scallions. Serve with plantains.

Plantain Curly "Fries" with Pineapple Chili Sauce

  1. Whisk the brown sugar, paprika, flour, salt and pepper in a large bowl. Add the water to form a thin batter. Set aside.
  2. Push a skewer into each plantain half. Using a paring knife, slice through the plantain, rotating the fruit with your hand to create a spiral. Carefully extend with your fingers to elongate the shape. Repeat with all the plantains. Toss the plantains in the batter.
  3. Fill a wide stock pot or Dutch oven about halfway up with vegetable oil, and heat to 360°F. Remove the plantain skewers from the batter, shaking to remove excess coating. Fry the plantain skewers in batches for about 2 1/2 - 3 minutes, or until golden brown. Transfer to paper towel-lined plate. Season immediately with salt.
  4. For the sauce, pour the pineapple juice into a 1-quart pot, along with brown sugar and granulated sugar. Whisk to combine, and bring to a boil over medium-high heat. Reduce to a simmer, and cook for about 5 minutes.
  5. Whisk together the water, apple cider vinegar and cornstarch in a small bowl.. Stir into the pineapple mixture. Cook for another 5 minutes, then remove from heat. Stir in the chili oil. Serve with plantains.

Ingredients

  • 1 cup raw pecans
  • 1 cup pitted dates, packed 1/8 teaspoon sea salt
  • 1 1/2 cups raw cashews
  • 1 cup fresh blackberries
  • 1/3 cup freshly squeezed lemon juice (approximately 2 lemons)
  • 1/3 cup coconut oil, melted
  • 2/3 cup full fat coconut milk, refrigerated
  • 1/3 cup pure maple syrup

Steps

  1. Cover the raw cashews with boiling hot water and let them soak for one hour.
  2. Add the raw pecans into a food processor or heavy duty blender and process into an even meal consistency, then remove and set aside. Add the pitted dates and sea salt into the same food processor and process until a small ball forms.
  3. Return the pecans back into the food processor and process until the mixture resembles a loose dough. Cut thin strips of parchment paper and lay into each slot in a muffin tin.
  4. Carefully pack the pecan-date mixture down evenly using your fingers to make the crust. Drain the soaked cashews and add them into the blender, followed by the blackberries, lemon juice, melted coconut oil, chilled coconut milk, and pure maple syrup. Blend together until very smooth.
  5. Pour the filling evenly into each muffin tin. Place the muffin tin into the freezer and freeze for 1-2 hours to allow the mixture to set. When you're ready to eat, just pull up on the parchment paper to remove the cheesecake, then discard the parchment paper. Enjoy!

Ingredients

  • 1 large bunch fresh broccoli
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon raw honey, melted
  • 1 teaspoon sesame oil
  • Optional garnish: green onions and/or sliced almonds

Steps

  1. Cut the broccoli into florets.
  2. Combine the garlic, soy sauce, honey and sesame oil in a medium bowl.
  3. Heat a large skillet over medium-high heat and add the olive oil.
  4. When the oil is hot, add the broccoli, and cook for 6-8 minutes, stirring frequently until the broccoli begins to brown slightly. Add the sauce over broccoli, and cook 6-8 minutes longer until the broccoli is cooked through. Sprinkle with green onions and almonds, if desired.

Ingredients

  • 1 pound baby carrots, peeled and halved
  • 2 tablespoons honey
  • 2 tablespoons butter
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoon thyme leaves, finely chopped
  • 4 tablespoons goat cheese crumbles
  • 1 frozen puff pastry sheet, thawed
  • Salt and pepper to taste

Steps

  1. Preheat the oven to 400 degrees F. Cook carrots for about 4-5 minutes in a pot of boiling salted water, or until bright orange and slightly tender.
  2. Meanwhile, combine butter, honey, vinegar, and thyme in a cast iron skillet on medium heat. When the carrots are ready, drain and toss in the skillet. Cook just until a glaze forms.
  3. Take it off the heat, arrange the carrots in a single layer, and crumble goat on top. Measure and cut the puff pastry to fit inside of the skillet. Press the pastry on top of the carrots and cheese. Bake for about 25-30 minutes or until golden.
  4. Remove from the oven and let sit for about 10 minutes. Run a knife along the edges to loosen, and invert the tart onto a plate. Slice and serve!

Ingredients

  • 1 sheet puff pastry
  • 40 grams assorted nuts
  • 1 can tuna in oil
  • 1 tablespoon mayonnaise
  • 1 egg, whisked
  • Blue cheese
  • Black pepper
  • Honey

Steps

  1. Roughly chop the nuts into smaller pieces.
  2. Combine tuna and mayonnaise and mix well in a bowl.
  3. Cut puff pastry into 6 long pieces and place on a baking tray lined with parchment paper. Brush the pastry sticks with egg wash.
  4. Top pastry with tuna mixture and season with black pepper. Finally top off with blue cheese.
  5. Bake for 15 minutes at 350 degrees F.
  6. Serve with a drizzle of honey.

Ingredients

  • 2 large ripe avocados
  • 2 tablespoons of unsweetened cacao powder
  • 1 drop of vanilla essence
  • 1 tablespoon of honey
  • 1 pinch of fine salt

Steps

  1. Place avocados and cacao powder in the food processor, blend until smooth. Sweeten with honey and some salt. Place in the fridge for at least an hour before consuming.

Ingredients

  • 2 cups red quinoa
  • 4 cups water
  • 1 tablespoon butter
  • 2 portobello mushrooms, sliced
  • 3 cloves garlic
  • 2 cups sour cream
  • 2 limes, juiced
  • 3 sprigs cilantro
  • 1 teaspoon cayenne
  • 1 teaspoon sugar
  • 1/2 cup Craisins
  • 1 cup toasted almonds, crushed

Steps

  1. Add quinoa, water and 1 teaspoon of salt to a small sauce pot and place on medium-high heat. Cover and cook for 15 minutes. Remove from heat and fluff with a fork.
  2. Add butter to a sauté pan and set to medium-high heat. Add sliced mushrooms and season with salt. Add 2 garlic cloves and sauté for 5 minutes, or until thoroughly cooked and mushrooms are seared. Remove from heat and reserve.
  3. Place sour cream, lime juice, cilantro, cayenne, sugar and remaining garlic in a blender, and puree until smooth. Season with salt.
  4. Add 2 cups cooked quinoa to a small bowl. Top with mushrooms, Craisins, toasted almonds and lime crema. Serve immediately.

Ingredients

  • 1 head of broccoli
  • 2 eggs
  • 1/2 cup Parmesan cheese, grated
  • 1 1/4 cups mozzarella cheese, divided
  • Salt, to taste
  • 1/2 cup tomato puree
  • 1 tomato, sliced
  • Purple olives, to taste
  • Oregano, to taste

Steps

  1. Cook the broccoli in boiling water for 4 minutes. Set aside for 20 minutes to cool.
  2. Preheat the oven to 350 degrees F.
  3. Finely chop the cooled broccoli in a food processor. Pour the chopped broccoli into a bowl. Add eggs, Parmesan cheese, 1/4 cup mozzarella and a pinch of salt. Mix well.
  4. Spread the mixture on a nonstick baking pan, and bake for 20 minutes.
  5. Remove from the oven, spread the tomato puree on top and cover with the remaining mozzarella cheese. Add the tomato slices, olives and oregano. Return to the oven for 15 more minutes.

Ingredients

Tacos

  • 2 cups cauliflower, cut into small florets
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 lime, zested and juiced
  • 2 tablespoons olive oil
  • Corn tortillas
  • 1/2 ripe avocado, sliced
  • 1 jalapeño, thinly sliced
  • Chopped cilantro to taste
  • Salt & pepper to taste
  • Lime wedges to serve

Crema

  • 2 chipotle chilies in adobo sauce
  • 1/2 cup Mexican crema or sour cream

Steps

Tacos

  1. Preheat the oven to 400 degrees F.
  2. Season the cauliflower florets with olive oil, ground cumin, garlic powder, salt and pepper, lime zest and its juice. Spread out on a parchment-lined baking sheet, and roast for about 30 minutes. Toss occasionally, until tender and golden brown.
  3. To assemble, heat tortillas by charring them slightly over a stove burner, add a layer of sliced avocado, the roasted cauliflower, chipotle crema, sliced jalapeño, and cilantro.

Crema

  1. Add chipotle chilies and Mexican crema in a food processor. Blend until smooth.

Ingredients

  • 2 jumbo shiitake mushrooms
  • 200 grams ground pork
  • 1/4 onion
  • 1 egg
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Flour
  • Vegetable oil
  • Green onions
  • White sesame seeds
  • 1 egg yolk
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 2 tablespoons sugar
  • 2 pieces chili

Steps

  1. Finely chop the onion and garlic.
  2. Cut the stems off the shiitake mushrooms and chop finely. Sprinkle the shiitake mushrooms with flour.
  3. Combine the chopped stems, ground pork, onions, egg, garlic, salt and pepper in a bowl and mix well.
  4. Stuff each shiitake mushroom cap with the meat mixture.
  5. Heat some oil in a frying pan and place stuffed shiitake mushrooms on with the meat side down. Cover and cook over medium heat for 5 minutes. Flip them over and cook covered for another 5 minutes. Add in ingredients for the sauce right into the pan and cook until thickened.
  6. Transfer stuffed mushrooms onto a plate and sprinkle on green onions and sesame seeds. Dip into egg yolk if desired.

Ingredients

  • Fennel
  • Herbs
  • Whole mustard seeds
  • Orange
  • Parmigiano cheese
  • Olive oil
  • Red wine vinegar
  • Salt

Steps

  1. Thinly slice the fennel, section the orange and add all to the mixing bowl.
  2. Combine the olive oil, red wine vinegar, mustard seeds and salt to the Mason jar, shake to combine.
  3. Dress and plate the salad, garnish with small fresh herb leaves.
  4. Finish with long thin slices of parm on top.