Plant-forward

Zuccuri and Prosciutto Frito Misto

Here’s a delicious twist on traditional kabocha tempura: Zuccuri and Prosciutto Frito Misto. Zuccuri is a type of kabocha squash that’s hearty, tender, and bursting with natural sweetness. This winter squash is packed with flavor and has a wonderful cake like texture. In this recipe, Toni Sakaguchi from The Culinary Institute of America pairs thinly sliced zuccuri with salty and savory prosciutto. Serve with a spicy aioli for a fantastic, shared appetizer.
Get the recipe for Zuccuri and Prosciutto Frito Misto and watch the video with closed captions here! 
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

Negi and Turnip Galette

For a twist on a traditional savory galette, Chef Toni Sakaguchi from The Culinary Institute of America uses negi in place of leeks in this recipe, pairing them with earthy turnips, creamy ricotta, and feta cheeses. Negi is a staple of Japanese cuisine, and like leeks, have long, sleek white stalks and hollow green tops, and a juicy, flavorful layered core like an onion. Serve warm or room temperature.
Get the recipe for Negi and Turnip Galette and watch the video with closed captions here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg

This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updated twist on the French classic poached leeks with sauce gribiche. In place of traditional leeks, Chef Toni Sakaguchi from The Culinary Institute of America uses its Japanese cousin-- a succulent and fragrant negi, which has a garlic-like aroma and sweet earthy flavor. She places the poached negi on top of arugula, drizzled with vinaigrette, and tops it with a poached egg.
Get the recipe for Negi Confit and see a video with closed captions here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!
 

Roasted Fioretto and Negi with Shaved Parmesan

Liven up your menu with roasted fioretto, negi, and shaved parmesan. Fioretto has a subtle sweet flavor and is more delicate and tender than standard cauliflower. Negi is a type of bunching onion with a garlic-like aroma, and a sweet earthy flavor. This dish is filled with its fresh flavors and beautiful colors. The tender wine-poached negi are served on a platter, topped with the roasted fioretto and tomato mixture, and finished with Balsamic vinegar and shaved parmesan.
Get the recipe for Roasted Fioretto and Negi with Shaved Parmesan, and watch a video with closed captioning here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

Roasted Zuccuri and Kale Salad with Chickpeas, and Tahini Yogurt

This hearty, delicious Roasted Zuccuri and Kale Salad with Chickpeas, and Tahini Yogurt is inspired by the flavors of North Africa. Zuccuri is a type of kabocha squash that is similar to a chestnut in sweetness and has a cake like texture, that pairs perfectly with the warming spices of this dish. To serve, Chef Toni Sakaguchi from The Culinary Institute of America smears the Tahini Yogurt on a platter and places the roasted zuccuri and kale salad on top.
Get the recipe for Roasted Zuccuri and Kale Salad, and watch a video with closed captions.
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

Spicy Fioretto Chipotle Tacos

Looking for a plant-forward taco option to add to your rotation? Toni Sakaguchi from The Culinary Institute of America shows us how to make vegetarian Spicy Fioretto Chipotle Tacos.  In this recipe, she uses fioretto--a cousin of cauliflower. The coral-like florets of the fioretto have slender stems and a subtle sweetness that takes on spices wonderfully. Chef Toni places a spoonful of spicy roasted fioretto on a hot tortilla, with salsa, avocado, pickled onion, and cilantro.
Get the recipe (and watch a version of this video with closed captions) here.
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

Creamy Oatly Oatmilk Tomato Soup with Oatmilk Polenta Croutons

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

Plant-based Thai Green Curry with Mindful Chik’n, Eggplant, and Mushrooms

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