UMASS Guest Chef

I was the featured guest chef recently at the Franklin dining hall ay UMass Amherst cooking up a vegan menu in honor of Earth Day.  The event was coordinated by the P-Nut student group which teaches about the health and environmental benefits of adopting a plant-based diet.

It was a pleasure to work with the kitchen crew and give a presentation to students afterward.  So many great questions demonstrating a knowledge of sustainable agriculture, organics, the dangers of GMOs, and a concern for animals.

I wish I knew this much when I was a college student, and I wish they taught this kind of stuff back then!  Nonetheless, it gives me such hope that future generations will take care of our planet and lead people on the right path.

On the Menu

This has been a whirlwind of a week as I get ready to teach classes for the fall semester, so this post is more of a recap of meals prepared over the last couple of days.  Lots of good ones, nonetheless.  Whenever people ask me the secret to good vegan food I always say, "sauces."  Once you master 4 or 5 key combinations, immediately your repertoire expands exponentially.  Such is the case with three items on the menu this week.

One of my favorites is peanut sauce.  Whoever thought to combine peanut butter with soy sauce (or in my case, wheat-free tamari) and turn it into a savory, spicy, silken concoction was a genius.  I love it on noodles, on rice, in a stirfry, or even for dipping summer rolls.  This week I poured it over  Baked Tofu, Wilted Cabbage and Carrots, and Brown Rice. delish.

Sauce #2 features Dijon mustard.  I pan-fried some tempeh then drizzled a sweet and spicy mixture of Dijon, agave syrup, lemon juice and olive oil over the top for an added layer of flavor.  This was served with Mashed Garnet Yams and Pan-fried Zucchini.

The other entree I made this week I also did a variation on for dinner tonight:  Spinach and Chickpea Coconut Curry.  At home I substituted Cabbage, Yellow Squash, and Green Beans since this is what I picked from the garden.  Instead of Chickpeas, I found a can of chili beans in my pantry.  The color was a little, shall we say... bold, but they were nonetheless good.  I tossed this heavenly stew with some leftover rice noodles for myself, and in 15 minutes it was ready to enjoy.

Here's the final dish, in progress, in case you'd like to follow along at home:

Start by sauteeing some veggies in olive oil.  I used onion, yellow squash, cabbage, and green beans.

Once the veggies have softened, add your spices and fresh ginger.

Next, stir in a can of full fat coconut milk.  (yup, go for it!)

Simmer for a few minutes to reduce the sauce and blend the flavors.  Then add your chickpeas (or in my case, chili beans), rice, noodles, or whatever else you want to put in the bubbling cauldron.

And there you have it.

Shoreline Diner and Vegetarian Enclave

Last week I spent some time consulting with the Shoreline Diner and Vegetarian Enclave in Guilford, CT to develop some vegan items for their Daily Specials menu. Over the past few weeks I've been testing recipes for a breakfast item, lunch item and gluten-free item. It's tough translating what works in a home kitchen to what will be quick and easy to prepare in a fast-paced restaurant environment, but I'll keep my fingers crossed these will be hits! I enjoyed my afternoon spent with Louis and the rest of the kitchen crew who will be expertly preparing these three specials for the month of April. Be sure to stop in and check them out!

Southwestern Tofu Fritatta with Salsa and Avocado

Hummus Stuffed Portobello Steaks with Herbed Quinoa, Baby Greens and Red Pepper Dice

Mediterranean Pasta - Gluten-free Rice Penne with White Beans, SUndried Tomatoes, Artichoke Hearts, Kalamata Olives and Garlic Greens