Plant-forward

Introduction to Inside the Plant-Forward Kitchen: LA and Bay Area

Inside the Plant-Forward Kitchen: LA and Bay Area is the first edition of a new video education series from The Culinary Institute of America and Unilever Food Solutions, a first-of-its-kind video reference library documenting the best of plant-forward cuisine.
In this volume, we explore the markets and farms, kitchens and restaurants of Los Angeles and the San Francisco Bay Area. We talk to Wolfgang Puck, Chef Suzanne Goin of A.O.C., Kismet, Cafe Gratitude, Malibu Farm Restaurant, three-Michelin-star Chef Kyle Connaughton of SingleThread Farm and Chef Heena Patel of Besharam in San Francisco.
Watch the full documentary and find plant-forward recipes here!

Braised Vegetables served with Black and White Tahini Sauces

This dish is delicious as it is beautiful. The savory and nutty black and white tahini sauces are served topped with the creamy braised eggplant, sweet peppers, and earthy black garlic. This light but comforting dish can be served as a delicious vegan entree.
Get the recipe here!
 
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Sweet Potato Tagine with Chermoula and Apricot Couscous

This plant-based Sweet Potato Tagine with Chermoula is inspired by the flavors of Morocco. Served with spiced apricot couscous, this tagine is bursting with the flavors of cinnamon, cloves, orange peel, and extra virgin olive oil. The plate is finished with a drizzle of a chermoula vinaigrette and topped with fried walnuts. Spicy and savory, sweet and flavorful, this is a fabulous vegetarian dish that can be served as an individual or shared entrée.
Get the Tagine recipe here!
Get the Chermoula Vinaigrette recipe here!
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.
 

Charred Cabbage with Creamy Turkish Tarator and Pomegranate Molasses

Tarator is a Middle Eastern sauce that is delicious with meats, vegetables, and seafood — or just on its own dipped with pita! Recipes differ from country to country. In Lebanon and Syria, tarator refers to a sauce that contains tahini, while Turkish tarator refers to a walnut sauce. 
In this recipe, we are preparing a Turkish-inspired Tarator recipe — a creamy, sharp dip made with walnuts, garlic, lemon, vegetables and day-old bread (or breadcrumbs). It is served with wedges of smoky charred cabbage, toasted nuts, pomegranate arils, and a drizzle of tart pomegranate molasses and extra virgin olive oil.
Get the Charred Cabbage with Tarator recipe here!
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Mediterranean Falafel Bowl

This healthy Mediterranean Falafel Bowl is packed with produce, and is a fun way to serve falafel. Chef Rebecca Peizer from the Culinary Institute of America shows us her Israeli mom’s recipe for making falafel. First, she soaks chickpeas overnight, then places the chickpeas, onions, parsley, cilantro and spices in a food processor. The falafel balls are fried in Extra Virgin Olive Oil and served with romaine lettuce, orzo salad, Kalamata olives, pistachios, pomegranate arils, cucumber, tomatoes, pita, and a drizzle of tahini sauce. This Mediterranean Falafel Bowl is a very hearty and filling entrée salad that’s packed with protein and produce!
Get the Mediterranean Falafel Bowl recipe here!
Get the tahini sauce recipe here!
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Chickpea Socca with Smoky Eggplant Tapenade and Wilted Spinach

Socca is a gluten-free flatbread beloved as a traditional street food from Nice, France. Made with chickpea flour and olive oil, socca is a cross between a rustic flatbread and a pancake, with a crispy exterior and soft interior. In this recipe, the chickpea socca is served with a smoky eggplant tapenade and wilted spinach. This rustic street food makes a delicious plant-forward shared appetizer.
Get the Chickpea Socca recipe here!
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Shaved Fennel Salad with Artichokes and Garoxa Cheese

This fresh, light Shaved Fennel, Artichoke Salad with Garrotxa Cheese is bursting with flavor. Garrotxa cheese is a traditional Catalan goat cheese. Tossed with lemon juice and an extra virgin olive oil with an intense green fruitiness, this unique salad is a wonderful addition to any menu.
Get the Shaved Fennel, Artichoke Salad recipe here!
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Salmorejo: Spanish Tomato Bread Soup

Salmorejo is the lesser-known Andalusian cousin of gazpacho— it’s thicker, smoother, creamier, and super simple to make! This purée of tomatoes, bread, garlic, and vinegar is garnished with sliced egg, crispy fried chorizo (with a little of the rendered fat), a drizzle of olive oil, a dust of black pepper, and some grilled bread. Perfect for a hot summer night, this refreshing tomato bread soup will have your guests feeling like they’re in southern Spain. 
Get the Salmorejo recipe here!
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.