This hearty and flavorful Vegetable Lasagna with Daiya Mozzarella Shreds and Spicy Arrabiatta Sauce is both vegan and gluten-free! Chef Toni Sakaguchi from The Culinary Institute of America uses Daiya Mozzarella Style Shreds, which are plant-based and soy free, and give you a classic melt. Topping the cheese with a sprinkle of nutritional yeast gives the dish an extra boost of umami. Swap in your favorite seasonal vegetables, including spinach, mushrooms, leeks, or winter squash. The variations are endless! For more plant-based recipes visit daiyafoods.com or follow Daiya on social media @daiyafoods.

Get the recipe at https://www.plantforwardkitchen.org/recipe/vegetable-lasagna

Watch Now:

These decadent Fudgy Cream Cheese Swirled Chocolate Black Bean Brownies are deliciously dairy-free, gluten-free and plant-based! In place of cream cheese, Chef Toni Sakaguchi from The Culinary Institute of America uses Daiya's dairy-free Plain Cream Cheeze Style Spread, which is a perfect replacement for any recipe that calls for cream cheese. With the tasty additions of lemon zest, lemon juice, and vanilla, you will love these super fudgy, creamy, dreamy brownies! Enjoy! For more plant-based recipes visit daiyafoods.com or follow Daiya on social media @daiyafoods.

Get the recipe at https://www.plantforwardkitchen.org/recipe/black-bean-brownies

Watch Now:

These delicious, protein-packed Peanut Crusted Chicken and Vegetable Suya Skewers are perfect as a light entrée or as a shared appetizer. The Suya Spice Mix is made with peanuts, cayenne, pimentón, ground ginger, nutmeg, garlic powder, ground cloves, and cinnamon. Your guests will love the vibrant flavors of this West-African-inspired dish.

Get the recipe: https://www.plantforwardkitchen.org/recipe/peanut-crusted-chicken-skewers

 

Watch Now:

This Spicy Peanut Ramen Salad with Pickled Vegetables, Edamame, and Shiitakes is a delicious plant-forward twist on traditional ramen noodles. Packed with flavor and plant-based protein, this colorful salad is full of fresh, flavorful bites. It’s deliciously satisfying as a side or an entrée.

Get the recipe: https://www.plantforwardkitchen.org/recipe/spicy-peanut-ramen-salad

Watch Now:

Types of Portuguese Chorizo

Butcher Rodrigo Duarte shows us a variety of regional Portuguese chorizo at his shop Caseiro e Bom, in Newark, New Jersey. His shop offers more than 1,000 varieties of charcuterie!

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Watch Now:

Butcher Rodrigo Duarte shows us how to make traditional Portuguese chorizo at his shop Caseiro e Bom, in Newark, New Jersey. To make his sausages, he uses pork shoulder, garlic, salt, paprika, and red wine as a preservative.

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Watch Now:

Chef George Mendes talks to us about his Michelin-starred restaurant, Aldea, in Manhattan’s Flatiron neighborhood. Aldea is named after the Spanish word for “village,” and the restaurant’s menu is inspired by Mendes’ Portuguese heritage. His goal is to introduce New York’s diners to Portuguese flavors, using local seasonal ingredients.

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Watch Now:

Carlos Madeira, Portugal Corporate Executive Chef and Einav Gefen, North America Corporate Executive Chef at Unilever Food Solutions show us how to make Portuguese Seafood and Rice Stew. Chef Madeira makes a flavorful broth with shrimp shells, tomatoes, white wine and Knorr Seafood Base, and adds clams, shrimp, lobster, and rice.

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Watch Now:

Carlos Madeira, Portugal Corporate Executive Chef and Einav Gefen, North America Corporate Executive Chef at Unilever Food Solutions make a classic Portuguese dish, Bacalhau zé do pipo or Roasted Cod with Mashed Potatoes and Hellman’s Mayonnaise. Chef Madeira layers the mashed potatoes, sautéed onions, and roasted cod in a baking dish, then tops each piece of fish with Hellman’s Mayonnaise. He bakes the dish until the mayonnaise is beautifully browned, then adds a garnish of olives.

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Watch Now:

We visit Rei Dos Leitoes Restaurant in Mealhada, Portugal to see how they make their famous suckling pig. The pigs are simply flavored with garlic, salt and pepper, and spit-roasted for 3 hours over a wood fire to crispy perfection. 

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Watch Now:

Restaurante O Churrasco in Lisbon is famous for its spinach, which is served alongside roasted chicken. The spinach is simply made with olive oil, garlic, salt, and flour. Churrasco, means “charcoal grilled” in Portuguese, and is named after the restaurant’s charcoal-roasted chickens.

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

 

Watch Now:

Luisa Almeida is owner of the picturesque Quinta do Arneiro Farm and Restaurant in Azueira, Portugal. She talks to us about their restaurant menu, which features all organic produce grown onsite at the farm.

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Watch Now:

Chef André Andrade from Escolas Do Turismo De Portugal makes a classic Portuguese dish: Potato, Cabbage Soup with Port and Wine Sausage. To serve, he places raw shredded cabbage in the bottom of the bowl along with slices of sausage, then pours steaming hot creamy soup over the top to cook the cabbage.

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Watch Now:

Chef Filipa Ferreira from Escolas Do Turismo De Portugal shows us how to make a Francesinha, or Portuguese Croque Monsieur. Francesinha, means “little Frenchie” in Portuguese, and is a sandwich filled with ham, sausage, and steak. The decadent sandwich is covered with melted cheese then a hot sauce made with beer, white wine and port is poured over the top.

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Watch Now:

Chef Antonio Castro from Escolas Do Turismo De Portugal shows us how to make Portuguese Cozido with Pork, Pig Ears and Sausage. He plates the meats on top of a bed of greens with boiled carrots and potatoes, and ladles flavorful broth over the top.

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Watch Now:

Chef Vasco Coelho Santos started his culinary career in various Basque restaurants before opening Euskalduna Studio Restaurant in Porto, Portugal. The restaurant specializes in seasonal experimental cuisine. The restaurant name, Euskalduna means someone who lives in Euskadi, or Spain’s Basque Country.

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Watch Now:

Built on the rocks overlooking the Atlantic Ocean in Porto, Portugal, Casa de Chá da Boa Nova is a restaurant that celebrates Portugal’s abundance of seafood. Chef Rui Paula shows us two of his signature dishes: Sardines on Bread with Red Peppers and a Seafood Salad.

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Watch Now:

This creamy and hearty Mushroom Monterey Jack Farrotto uses farro in place of rice for a new take on a classic risotto. The recipe features Land O Lakes® Extra Melt® Monterey Jack Cheese Sauce, which is very versatile with a well-balanced flavor. Your guests will love the creamy Land O Lakes® Monterey Jack Cheese Sauce combined with umami-packed roasted mushrooms, and chewy, nutty farro. Enjoy!

Get the recipe at: https://www.plantforwardkitchen.org/recipe/mushroom-jack-farrotto

Watch Now:

Chef José Avillez at Cantinho do Avillez in Lisbon, talks to us about the amazing regional diversity of cuisines and specialty products in Portugal. He takes Chef Einav Gefen to Antigo Mercado do Livramento to show her the abundance of seafood that Portugal has to offer.

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Watch Now:

Chef Andre Magaelhes of Taberna da Rua shows Chef Einav Gefen the incredible abundance of Portugal’s seafood at the Rosanamar Fish Market in Lisbon. From hake, monk fish, cuttlefish and squid, Portugal’s 1,115-mile of coastline offer chefs a myriad of inspiration. 

Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Watch Now:

- Older Posts »

Play this podcast on Podbean App