The Culinary Institute of America

Kibbeh are football-shaped croquettes traditionally made out of ground lamb or beef, herbs, spices, and bulgur. Popular all over the Middle East, Kibbeh is the national dish of Lebanon and Syria! This recipe for kibbeh uses a blend of cremini mushrooms and ground meat for a deliciously succulent texture and savory flavor. Delicious as a shared appetizer, side dish, or part of a mezze, these crunchy and hearty mushroom kibbeh are fantastic served with salted yogurt and a garnish of sumac and mint leaves.
Get the Mushroom Kibbeh recipe here!

Your guests will love these Indian-inspired Spicy Mushroom & Lamb Meatballs with Fenugreek Curry and Cilantro Mint Chutney. These tender, spicy meatballs with rich, creamy, and aromatic curry and tangy chutney are a crowd favorite.
Get the Mushroom Meatball recipe here!

The Culinary Institute of America is proud to present “Mushrooms in the Plant-Forward Kitchen,” a video education series developed to inform chefs about the many ways to incorporate mushrooms into global plant-forward cooking. In this series, we’ll demonstrate recipes like Korean mushroom bibimbap, Mexican street food-inspired mushrooms al pastor, Japanese mushroom katsu, and spicy Indian mushroom and lamb meatballs. The tuition-free videos and recipes are available on the plantforwardkitchen.org website, thanks to the generous sponsorship and support of the Mushroom Council.

Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this delicious and creamy Cauliflower Risotto with Seared Scallops. In place of traditional arborio rice, he uses cauliflower rice for a low carb twist on this classic dish. Adding LeGout® cream soup base brings a smooth, creamy texture and rich flavor to the risotto.
Get the Cauliflower Risotto with Seared Scallops recipe here!
 
 

Adobo is a Filipino dish made with meat, seafood, or vegetables braised in soy sauce, vinegar, herbs, garlic, bay leaves, and peppercorns. Chef Rudy Smith, corporate chef at Unilever Food Solutions, was inspired by this classic flavor profile to make a vegetarian twist on adobo with cauliflower and eggplant. The vegetables are braised in soy sauce, Knorr® Professional Liquid Concentrated Vegetable Base and vinegar and aromatics. Savory, sweet, and tart, your guests will love this Cauliflower and Eggplant Adobo.
Get the Cauliflower and Eggplant Adobo recipe here!

Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make three different dishes – Empanadas, Tacos, and Stuffed Eggplants– all using one versatile mushroom, quinoa, and walnut filling. For the base filling, the quinoa is cooked in Knorr® Professional Liquid Concentrated Vegetable Base for extra flavor, then tossed together with chopped roasted mushrooms and sautéed chopped walnuts.
Get the Roasted Mushroom, Quinoa, and Walnut Filling recipe here!

Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based techniques for building intense umami flavor for this delicious vegan Flatbread with Roasted Mushroom Sausage and Red Peppers. The vegan “sausage” is made with roasted mixed mushrooms, mixed with a dairy-free risotto made using Knorr® Professional Liquid Concentrated Vegetable Base. It’s easiest to work with when the risotto is slightly overcooked and cooled. Meat lovers and vegans alike will love this flavor-packed pizza!
Get the Flatbread with Roasted Mushroom Sausage and Red Peppers recipe here!
 

This Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa is a delicious, colorful, healthy and hearty addition to any menu. Gluten-free rice noodles serve as the base of the bowl. They are sautéed with soy sauce and Knorr® Professional Liquid Concentrated Vegetable Base. This instantly adds lots of flavor, color and aroma to the noodles. The noodles are topped with a scoop of curried quinoa made using Knorr® Professional Liquid Concentrated Vegetable Base, and tossed with Hellmann’s® Lemon Za’atar Vinaigrette and curry powder. Topped with a tossed arugula salad and assorted roasted seasonal vegetables, your customers will love this hearty, produce-packed bowl.
Get the Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa recipe here!