EARTH FRIENDLY CLASS - VIRTUAL CLASS -
RECIPES & SHOPPING LIST
buffalo cauliflower Serves 6 YOU WILL NEED parchment paper baking sheet mixing bowl pastry brush INGREDIENTS cauliflower, 1 ¾ pounds all purpose flour, 1 cup oat milk, 1 cup olive oil, 2 ½ tablespoons paprika, 1 ¼ teaspoons garlic powder, 2 ½ teaspoon Franks red hot sauce, 1/3 cup agave, 1 ¼ tablespoons kosher salt, 1 ¼ teaspoons black pepper, 1 ¼ teaspoons DIRECTIONS 1. Preheat oven to 425 ̊ F and line a baking sheet with pan sprayed parchment paper. 2. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, oat milk, and stir until well-combined. 3. Break the head of the cauliflower into florets, about 1½-inch pieces. Add the cauliflower florets to the batter, making sure each piece is evenly coated. 4. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway. 5. Meanwhile, in a small bowl, combine the buffalo sauce, olive oil, and agave and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 8-10 minutes.
vegan blue cheese-style dressing Serves 6 INGREDIENTS extra firm tofu, 3oz vegan mayonnaise, ¾ cup sesame tahini, ½ teaspoon apple cider vinegar, ½ teaspoon garlic powder, ¾ teaspoon lemon juice, ½ teaspoon DIRECTIONS 1. In medium size bowl, combine all ingredients except the tofu. Mix until it's a nice, smooth consistency. 2. Crumble tofu and add to your dressing mixture (this will be the "lumps" in your blue cheese dressing!) 3. Taste and adjust the seasoning if needed. 4. Refrigerate in an airtight container if not being used immediately.
cashew bechamel Serves 8 YOU WILL NEED blender INGREDIENTS raw cashews, 2 2/3 cups dijon mustard, ¾ teaspoon apple cider vinegar, 2 ¾ teaspoons nutritional yeast, 1 ¼ tablespoons garlic powder, 1 ¼ teaspoons ground nutmeg, ¾ teaspoon lemon juice, 2 ¾ tablespoons water, 1 1/3 cups kosher salt, ¾ teaspoon DIRECTIONS In a blender, combine all ingredients and blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary.
fresh tomato sauce Serves 6 YOU WILL NEED large sauce pot blender or hand blender INGREDIENTS fresh tomatoes, 1 pound tomato paste, 2 ½ tablespoons red wine, 1/3 cups fresh garlic, minced 1 ½ tablespoons onion, diced 4 ¾ ounces fresh basil, chopped ½ cup fresh parsley, chopped ¼ cup fresh oregano, chopped 1 tablespoon olive oil, 2 teaspoons kosher salt, ½ teaspoon black pepper, 1 teaspoon DIRECTIONS 1. Wash and cut tomatoes into quarters if large or in half if small. 2. Heat the olive oil in a large sauce pot over low heat. Then add in the garlic and onions, and sweat for 5 minutes, stirring to prevent burning. 3. Turn the heat up to medium-low, stir in the salt, pepper, tomato paste, and cook for 3-5 minutes, stirring to prevent burning. 4. Add red wine, bring to a simmer and reduce by half, while periodically stirring. 5. Add in the cut tomatoes, stir to combine, and simmer over low heat until desired thickness. 6. Cover halfway with a lid if a thicker sauce is desired, the sauce will splatter once it begins to thicken. Sauce will need to be stirred periodically to prevent burning. 7. Remove from heat and stir in the basil, parsley, and oregano. 8. Ladle the sauce into a blender (or use a hand blender) and pulse until you've reached your desired consistency. 9. Taste and adjust seasoning as needed.
vegan vegetable and lentil lasagna with cashew bechamel Serves 6 YOU WILL NEED parchment paper or aluminum foil large skillet 9” by 9” pan (or something similar) INGREDIENTS chopped onion, 3 ounces chopped carrot, 3 ounces chopped mushroom, 3 ounces kosher salt, ¾ teaspoon black pepper, ¾ teaspoon chopped chard, 2 ¼ ounces minced fresh garlic, 2 ¼ teaspoon no bake lasagna pasta, 9 sheets chopped fresh basil, ½ ounce extra virgin olive oil, 1½ tablespoons cooked lentils, 1 pound tomato sauce, 3 cups cashew béchamel, 2 cups DIRECTIONS 1. In a large skillet over medium heat, heat the oil. Add the onion, carrots, mushrooms, salt and black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. 2. Add a few large handfuls of chard to the skillet. Cook, stirring frequently, until the chard has wilted. Repeat with remaining chard and cook until all of the chard has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat. Fold cooked lentils into the vegetable mixture. 3. Spread 1 cup of tomato sauce evenly over the bottom of a 9” by 9” pan. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). 4. Spread 1 cup of cashew béchamel evenly over the noodles and top with half of the vegetable mixture. 5. Top with 1 cup of tomato sauce followed by 3 more noodles and another 1 cup of cashew béchamel then add the remaining vegetable mix. Top with 3 more noodles, then spread 1 cup tomato sauce over the top to evenly cover the noodles. 6. Wrap a sheet of parchment paper or aluminum foil around the top of the lasagna and bake at 350 degrees, covered, for 35 minutes. Remove the cover and bake for another 10 minutes. 7. Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Drizzle leftover cashew béchamel on top (if it’s too thick to drizzle, thin it out with a small amount of warm water first). Top with fresh basil.
blended turkey kofta burger Serves 6 YOU WILL NEED medium mixing bowl INGREDIENTS turkey ground, 1½ pounds oyster mushrooms, 7 ¾ ounces ground allspice, 1 teaspoon cayenne pepper, ½ teaspoon ground cinnamon, ½ teaspoon smoked paprika, ½ teaspoon ground coriander, 1 teaspoon garam masala, 1 teaspoon salt kosher, 1 tablespoon minced fresh ginger, ½ ounce fresh italian parsley, ½ ounce DIRECTIONS 1. Pull oyster mushrooms from stems and pulse in a food processor, or chop with a chefs knife, until a coarsely chopped consistency is reached. 2. Mince ginger and chop parsley. 3. In a large mixing bowl, mix ground turkey, oyster mushroom mix, ground allspice, ground cayenne pepper, ground cinnamon, smoked paprika, ground coriander, garam masala, kosher salt, minced ginger and chopped parsley until evenly combined. Do not overmix. 4. Scoop and portion out 5 oz. meatballs and form into even sized patties. 5. Cook burgers to an internal temperature of 165 degrees.
charred tomato marmalade Serves 6 YOU WILL NEED strainer roasting pan sauce pan sheet pan INGREDIENTS canned diced tomatoes, 1 cup red wine, 2 ½ tablespoons balsamic vinegar, 3 teaspoons olive oil, ¾ teaspoons fresh garlic, 1 12 tablespoons kosher salt, ½ teaspoon granulated sugar, 3 ¾ tablespoons bay leaf, 1 leaf fresh thyme, 3 sprigs fresh rosemary, 1 sprig crushed red pepper, 1 tsp DIRECTIONS 1. Preheat oven to 425 ̊ F or turn on broiler. 2. Read through ingredient list, gather and measure all ingredients. 3. Strain tomatoes and retain the liquid. Toss tomatoes with olive oil and sugar. 4. Place tomatoes in a roasting pan under an oven broiler or in a 425 degree oven until liquid has evaporated and tomatoes develop a small amount of char. 5. Combine all other ingredients in a non-reactive sauce pan, including tomato juices, and reduce by ½. 6. Add tomatoes, simmer until thick, and then remove herbs. 7. Spread out onto a sheet pan and cool to below 40 degrees. Created just for you by, Alan Shook Executive Chef
Shopping List cauliflower
black pepper
ground coriander
lemon juice
franks red hot
garam masala
celery
agave
ground cinnamon
carrot
olive oil
balsamic vinegar
yellow onion
apple cider vinegar
granulated sugar
sliced mushrooms
lentils
diced tomato
Swiss chard
nutmeg
bay leaf
garlic
Dijon mustard
crushed red pepper
fresh basil
tomato paste
oyster mushrooms
fresh parsley
all spice
tahini
fresh oregano
cayenne pepper
ginger
fresh tomato
fresh thyme
extra firm tofu
fresh rosemary
ground turkey
all purpose flour
oat milk
ground paprika
vegan dressing
smoked paprika
oven ready lasagna
garlic powder
nutritional yeast
kosher salt
raw cashews red wine