Archive for December 2020

Looking for classic comfort food with a healthy plant-forward twist? This Cauliflower and Bean Bolognese with Zucchini Noodles swaps out the saturated fat in ground beef with richly flavored beans and cauliflower. We promise you won’t miss the meat! The secret to achieving the right meaty texture is browning the cauliflower and beans to a deep golden brown. We hope you enjoy this hearty and healthy Cauli-bean Bolognese with Zucchini Noodles!

Get the recipe: https://www.ciaprochef.com/northarvest/cauli-beanbolognese/       

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Meatballs are a classic comfort food with countless variations from all over the world. Chef Toni Sakaguchi at The Culinary Institute of America shows you how to make these Spicy Middle Eastern Lamb and Kidney Bean Meatballs with Salted Yogurt and Mediterranean Herbs. These melt-in-your-mouth meatballs with vivid notes of Middle Eastern spices make for a fun shared appetizer or entrée.

Get the recipe: https://www.ciaprochef.com/northarvest/middleeasternmeatballs/       

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Discover the savory side of panna cotta with this vegan recipe for Cauliflower Panna Cotta with Roasted Cauliflower and Caper Relish featuring Oatly Oatmilk in place of the traditional dairy milk. Your guests will love this beautiful and delicious Panna Cotta as an elegant appetizer. And it’s vegan, gluten, soy and nut free!

Get the recipe: https://www.plantforwardkitchen.org/recipe/savory-panna-cotta

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This vegan and gluten-free Tomato Soup with Polenta Croutons gets its luscious creamy texture from Oatly oatmilk in place of traditional heavy cream. The Oatly oatmilk is a delicious vegan, soy- gluten- and nut-free that Chef Toni Sakaguchi from The Culinary Institute of America uses in both the soup and the polenta croutons.  You will love the layers of flavor in this plant-based twist on a comfort food classic.

Get the recipe at: https://www.plantforwardkitchen.org/recipe/tomato-soup-oatly-polenta

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These mouthwatering Chipotle Tofu-Crumble Tacos are quick and easy to make, and they’re packed full of healthy, plant-based protein. We’re using Nasoya Plant-Based Meat Crumbles in place of meat and topping it off with some fresh tomatillo salsa and pickled red onions for the ultimate plant-based taco night! These plant-powered tacos re-imagine tofu as an exciting new menu item in your kitchen.

Get the recipe at: https://www.plantforwardkitchen.org/recipe/chipotle-tofu-crumble-tacos

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This scrumptious Crispy Tofu Bites Sandwich is topped with Spicy BBQ Sauce and Southern Slaw for a delicious plant-based take on a cookout classic! We’re giving this sandwich a healthy twist by swapping traditional BBQ’d meat with Nasoya Crispy Tofu Bites, which are crunchy on the outside, and meaty and tender on the inside. Sweet, tangy and guaranteed to be a crowd pleaser!

Get the recipe at: https://www.plantforwardkitchen.org/recipe/crispy-tofu-sandwich

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This spicy, plant-based, protein-packed Thai Green Curry includes Mindful Chik’n, Eggplant, and Mushrooms. Chef Toni Sakaguchi from The Culinary Institute of America uses Sweet Earth Mindful Chik’n as a hearty meat replacement and soy sauce in place of fish sauce in this plant-based recipe. This green curry is a Thai classic prepared without any animal products, but with all the depth of flavor and protein.

Get the recipe at: https://www.plantforwardkitchen.org/recipe/thai-green-curry-mindful-chikn

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These plant-based Mindful Chik’n Tinga Tacos with Black Bean Purée and Guajillo Salsa are packed with smoky flavor and plant-based protein. Sweet Earth Mindful Chik’n comes pre-cooked and ready-to-eat, but Chef Toni Sakaguchi from The Culinary Institute of America sautés it to add a little more smoky flavor. You will love the earthy spicy guajillo chile salsa, the tangy pickled onions and the hearty Mindful Chik’n in these tacos. Enjoy!

Get the recipe at: https://www.plantforwardkitchen.org/recipe/mindful-chikn-tinga-tacos

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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

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These vegetarian Roasted Cauliflower and Harissa Tacos with Queso Bravo® Cheese Dip are sure to become a new favorite. The heat of the green harissa and warm spices of the cauliflower are perfectly balanced with the smooth creamy finish of the Queso Bravo® Cheese Dip. Each taco is filled with a few pieces of roasted cauliflower and topped with a spoonful of Land O Lakes® Queso Bravo® Cheese Dip, which is ready-to-use right out of the pouch, and full of cheesy flavor and a touch of heat. The spiced cauliflower, creamy Land O Lakes® Queso Bravo® Cheese Dip, and zesty green harissa make for a delicious flavor combination and all-around fantastic taco.

Get the recipe at: https://www.plantforwardkitchen.org/recipe/cauliflower-and-harissa-tacos

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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

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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

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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

 

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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

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