The Culinary Institute of America

Green Shakshuka with New Mexico Chiles

Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers. Although it’s traditionally enjoyed for breakfast in Israel, this dish really is great for any meal of the day. In this recipe we make a shakshuka with a green twist by using New Mexico chiles and spinach. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.
Get the Green Shakshuka recipe here!

Moroccan Green Vegetable Tagine

This beautiful plant-forward meal is inspired by the flavors of Morocco: Green Vegetable Tagine with Almond Raisin couscous. Chermoula is used as the flavor foundation of many North African dishes, and when you try it, you’ll want to put it on everything! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.
Get the Moroccan Green Vegetable Tagine recipe here!

Tofu Noodles Stir-fried with Vegetables

Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea makes tofu noodles stir fried with bell peppers, carrots and oyster and shiitake mushrooms. He stir fries the vegetables and tofu in a classic Koran bolgogi sauce. Tofu noodles are a healthy gluten-free alterative to wheat flour noodles.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Soft Tofu Soup with Mushrooms: soondubu jjigae

Soon Tofu Soup, or soondubu jjigae, is a popular spicy Korean stew made with soft tofu called soondubu. In Korean, soondubu jjigae translates to “soft tofu stew;” soondubu meaning “soft tofu” and jjigae meaning “stew.” Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea shows us how he makes this delicious and healthy comfort food, using oyster and shiitake mushrooms, zucchini, onion, and gochugaru, or Korean chili flakes. The gochugaru gives the dish its heat and beautiful red color. He adds the soft tofu at the end so that it does not break apart.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Hot Pot with Vegetables and Beef-Stuffed Tofu

Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea shows us how he makes a hot pot full of colorful vegetables, including napa cabbage, bok choy, chrysanthemum greens, shiitake mushrooms, and leeks. He tops the vegetables with cubes of firm crispy-fried tofu stuffed with a mixture of ground beef and aromatics. This hot pot is a healthy and delicious comfort food that with a beautiful presentation.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Chef Song Jeong Eun’s Organic Fare at Flower Blossom on the Rice

Song Jeong Eun is chef and owner of the eco-friendly restaurant, Flower Blossom on the Rice, located in Seoul, South Korea’s Insadong district. All ingredients used are organic and vegetarian, and focus on regional Korean products. The signature dish at this restaurant is the Bojagi Bibimbap, rice topped with five different sautéed vegetables, wrapped in an omelet, and served like a little gift with a seaweed ribbon and flower on top. The restaurant has a Michelin Bib Gourmand recommendation.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Grilled Lotus Root and Shishito Peppers with Chef Jinah Chang at Base is Nice

Jinah Chang is chef and owner of Base is Nice Restaurant in South Korea, where vegetables are the star of the menu. She prepares grilled lotus root and shishito peppers with sesame sauce and two types of rice.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Bibimbap-inspired Dessert by Chef Kang Mingoo of Mingles

Kang MinGoo is chef and owner of the two Michelin-star restaurant Mingles in Seoul, South Korea. Mingles aims to reinterpret Korean cuisine by serving creative dishes with seasonal local ingredients. In this video, Chef MinGoo prepares a dessert inspired by bibimbap. He makes ice cream made from glutinous rice pudding, garnished with fresh herbs, sesame oil and soy sauce.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea