Plant-based - RECIPEDIA / BOOK ONE - Winsight
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RECIPEDIA / BOOK ONE
Plant-based
Recipes compiled by the editors of FoodService Director and Restaurant Business
Plants Power
the Plate
Plant-based burgers may have generated a lot of
buzz on menus, but resourceful chefs and operators
are not stopping there. Vegetables, grains and
other plant foods have steadily been gaining more
attention, and our collection of inspiring plant-
forward and plant-based recipes keeps growing.
These are 10 of our favorites, hand-picked from a
variety of creative foodservice kitchens.
Inside
03 Tempeh with Curried 08 Farro Salad with Grapes,
Coconut Sauce Pistachios and Feta
04 Mung Bean Crepes Stuffed 09 Lemony Zucchini Noodles
with Spicy Potatoes with Basil, Mint and Almonds
05 Veggie Chili 10 Mushroom Pot Pie
06 Roasted Walnut and with Fresh Herbs
Cauliflower Tacos 11 Sweet Potato Wedges
07 Kale, Quinoa and Butternut with Avocado Chimichurri
Squash Bowl with 12 Jamaican-Style Jerked
Pomegranate Vinaigrette Jackfruit Sliders
R E C I P E D I A / B O O K O N E / P L A N T- B A S E D / 2
Tempeh with
Curried Coconut Sauce
Recipe from
Plant-based cooking is an important part of the curriculum at chef-instructor
the Institute of Culinary Education. This Indian-inspired recipe Barbara Rich of the
Institute of Culinary
uses tempeh as a base for curried vegetables in a coconut Education
milk sauce. Chef-instructor Barbara Rich, who teaches at the Serves 4
California campus of the school, created the recipe.
PHOTO COURTESY OF INSTITUTE
OF CULINARY EDUCATION
Ingredients Steps
MARINATED TEMPEH CURRY SAUCE FOR MARINATED TEMPEH
1½ cups apple juice 3 tbsp. canola or 01 In large saucepan, combine apple juice, curry powder,
1 tbsp. curry powder coconut oil rice syrup, ginger, garlic and salt. Over medium heat,
1¼ cups pure coconut bring to a boil.
1 tbsp. rice syrup
milk 02 Add tempeh to mixture; reduce heat to low. Cover pot
1 in. piece fresh ginger,
peeled and cut in 3 1/3 cup reserved and simmer for 25 to 30 minutes.
pieces marinade from
tempeh 03 Remove tempeh from pot; pat dry and let cool. When
1 garlic clove, peeled cool, cut diagonally into 12 slices, each 1/8-inch thick.
and minced 3 tbsp. curry powder Reserve marinade.
1 tsp. sea salt ¼ cup rice syrup
1 package (8 oz.) 1 tbsp. kuzu (Japanese FOR CURRY SAUCE
tempeh, cut diagonally root starch) dissolved
in 2 tbsp. water 01 Heat 10-inch saute pan over medium-high heat; add
in half oil until heated through. Brown tempeh on both sides;
Pinch sea salt drain on paper towels.
2 tbsp. chopped cilantro 02 Into same pan over medium heat, pour coconut milk
and 1/4 cup remaining marinade. Whisk in curry powder
1 cup black rice and rice syrup. Reduce heat to low. If coconut milk is
too thin, add kuzu to mixture, stirring constantly until
thickened. Season with sea salt to taste.
03 To serve, pour sauce over tempeh; garnish with cilantro
and serve with black rice.
R E C I P E D I A / B O O K O N E / P L A N T- B A S E D / 3
Mung Bean Crepes
Stuffed with Spicy Potatoes
Recipe from
Cooked potatoes spiked with Indian spices make a hearty Smitha Haneef,
filling for these mung bean crepes. This dish hits several assistant VP of
university services
hot buttons for students at Princeton University: It’s vegan, at Princeton
gluten-free and representative of a trendy global cuisine. Serves 6
PHOTO COURTESY OF IDAHO POTATO COMMISSION
Ingredients Steps
POTATO STUFFING FOR POTATO STUFFING FOR CREPES
1 tbsp. olive oil 01 Place large skillet over medium heat. 01 Soak mung beans in water for 2 to
¼ tsp. mustard seeds Add oil, mustard seeds and cumin 4 hours; drain. In blender, combine
seeds. Once mustard and cumin drained mung beans, salt and cumin;
¼ tsp. cumin seeds
crackle, stir in onion, salt and turmeric. blend until mixture forms a smooth
¼ cup diced red onion paste.
02 Reduce heat to low; saute mixture until
½ tsp. salt onions turn translucent. Add potatoes; 02 Heat a flattop or griddle until hot. Scoop
¼ tsp. ground turmeric increase heat to medium. Saute 5 to 7 ¼ cup mung bean batter onto griddle,
2 cups peeled, boiled minutes longer. spreading to form a crepe. Drizzle with
and diced russet 03 Remove potato mixture from heat and olive oil and cook until crepe is light
potatoes top with lime juice and cilantro. Adjust brown and edges are crispy. Repeat with
½ tbsp. lime juice salt to taste; keep warm. remaining batter.
1 tbsp. chopped fresh 03 For service, place 4 ounces potato
cilantro stuffing on each crepe. Roll up and
serve.
CREPES
1 cup mung beans
5 cups water
1 tsp. salt
¼ tsp. ground cumin
Olive oil, as needed
R E C I P E D I A / B O O K O N E / P L A N T- B A S E D / 4
Veggie Chili
At Whiskey Kitchen, the chef combines three types of
beans with winter squash to create a colorful and robust
Recipe from
pot of vegan chili. Pasilla chile peppers and red bell Whiskey Kitchen in
peppers add sweet heat, and seasonings such as cumin, Raleigh, N.C.
oregano, cayenne and cilantro pump up the flavor. Serves 8
PHOTO COURTESY OF STACEY SPRENZ,
TABLETOP MEDIA GROUP
Ingredients Steps
1/3 cup vegetable oil ½ tsp. ground cumin 01 In large saucepot, heat oil. Add pasilla peppers, bell
1 lb. pasilla chiles, ½ tsp. oregano peppers and onions; sweat over high heat. Add garlic
seeded and diced and salt to taste; saute for 5 minutes until tender.
¼ tsp. cayenne
¾ lb. red bell peppers, 3 oz. vegetable stock 02 Stir in squash; saute 2 minutes. Reduce heat to medium
diced and add remaining ingredients except cilantro and
1 can (15 oz.) black lime juice. Simmer 30 to 40 minutes or until vegetables
½ lb. yellow onions, beans, drained
diced are tender and flavors blend.
1 can (15 oz.) kidney
½ lb. red onions, diced beans, drained 03 Stir in cilantro and lime juice and serve.
1½ oz. garlic, minced 1 can (15 oz.) garbanzo
Salt, to taste beans, drained
11/3 lb. butternut squash, ¼ cup chopped cilantro
peeled and diced leaves
1 can (8 oz.) diced 1½ oz. lime juice
tomatoes
2 tbsp. chili powder
1¼ tsp. paprika
1 tsp. ground black
pepper
R E C I P E D I A / B O O K O N E / P L A N T- B A S E D / 5
Roasted Walnut
and Cauliflower Tacos
Vegetarian customers should appreciate this different Recipe from caterer
take on meatless tacos. Roasted walnuts and Patty Mastracco
of Patty Mastracco
cauliflower provide a hearty filling, while a topping Food Inc.
of cotija cheese boosts the protein and flavor. Serves 6
PHOTO COURTESY OF CALIFORNIA WALNUTS
Ingredients Steps
FILLING TACOS 01 Preheat oven to 475 F. Coat cauliflower with
1 small head cauliflower, 12 small corn tortillas, 1 tablespoon olive oil. Place on baking sheet and
chopped warmed roast for 25 to 30 minutes or until lightly browned.
2 tbsp. olive oil, divided 11/2 cups shredded green 02 Reduce oven temperature to 350 F and toast
1 cup walnut pieces, cabbage walnuts for 5 minutes or until lightly browned.
chopped 3/4 cups crumbled cotija Add to pan with cauliflower.
3/4 cup finely chopped cheese 03 In large skillet over medium-high heat, heat remaining
onion 1/2 cup walnuts, chopped 1 tablespoon olive oil. Add onion and saute
2 tsp. minced garlic and toasted for 5 minutes or until lightly browned. Add garlic
Fresh cilantro leaves and jalapeno; cook 2 minutes longer. Stir in water,
1 med. jalapeno, seeded tomato paste, chili powder, cumin, oregano and salt.
and minced Lime wedges
Cook until mixture is thick and excess water has
1/2 cup water cooked off. Stir in cauliflower mixture.
1/4 cup tomato paste 04 To assemble, spoon mixture into warmed tortillas
2 tsp. chili powder and top with shredded cabbage, cheese, walnuts and
1 tsp. ground cumin cilantro. Serve with lime wedges.
1 tsp. dried oregano
leaves
1/2 tsp. salt, or to taste
R E C I P E D I A / B O O K O N E / P L A N T- B A S E D / 6
Kale, Quinoa and Butternut Squash
Bowl with Pomegranate Vinaigrette
Roasted squash adds color, flavor and nutritional Recipe from
value to this recipe. Chef Suki Otsuki complements the Executive Chef
Suki Otsuki
squash with kale, quinoa and a zesty pomegranate of Meddlesome Moth
vinaigrette for a plant-forward bowl that will brighten Serves 4
the menu.
PHOTO COURTESY OF THE PERFECT
PUREE OF NAPA VALLEY
Ingredients Steps
VINAIGRETTE BOWL FOR VINAIGRETTE
¼ cup minced shallots 2 cups sliced butternut 01 In small bowl, combine shallots, vinegar and
½ cup sherry vinegar squash, cut into half- pomegranate concentrate; let stand for several minutes
moons and roasted to soften shallots. Whisk in olive oil, pomegranate
2 tbsp. frozen
pomegranate 1 bunch kale, chopped seeds, parsley and salt and pepper to taste.
concentrate, thawed 1 cup quinoa, cooked
¾ cup extra-virgin
olive oil FOR BOWL
½ cup pomegranate 01 In large bowl, combine vinaigrette with chopped kale;
seeds massage until kale becomes soft and marinated.
¼ cup parsley sprigs, 02 For service, toss kale mixture with quinoa and squash
chopped and divide among four bowls.
Salt and pepper, to taste
R E C I P E D I A / B O O K O N E / P L A N T- B A S E D / 7
Farro Salad with Grapes,
Pistachios and Feta
From chef
Chef Rebecca Peizer uses farro, a hearty ancient grain, Rebecca Peizer
as the base for the salad, then tosses in vibrant red of the Culinary
Institute
grapes, pistachios and feta cheese for contrast. A red of America
wine vinaigrette ties it all together. The plant-forward Serves 8
bowl can be made vegan by omitting the feta cheese.
PHOTO COURTESY OF CALIFORNIA
TABLE GRAPE COMMISSION
Ingredients Steps
FARRO SALAD VINAIGRETTE FOR FARRO
1 cup dry farro, rinsed ½ cup red wine vinegar 01 In medium saucepan over high heat, bring the farro
and drained 2 tbsp. Dijon mustard and water to a boil. Reduce heat to simmer; cover and
3 cups water cook 45 minutes to 1 hour or until tender, seasoning
1 tbsp. honey
2 cups red and green with salt halfway through cooking. Drain farro; set
Salt and ground black aside to cool.
grapes, halved pepper, to taste
2 cups baby arugula 1½ cups extra virgin
¾ cup pistachios, olive oil FOR VINAIGRETTE
toasted and chopped 01 In medium bowl, combine all ingredients except olive
½ cup fresh mint leaves, Cheese oil; whisk to blend. Slowly drizzle in olive oil, whisking
chiffonade constantly to form an emulsified vinaigrette. Season
Salt and ground black with salt and pepper to taste and set aside.
pepper, to taste 02 In large bowl, combine all ingredients for salad except
1 cup crumbled feta feta cheese. Season with salt and pepper to taste. Mix
in vinaigrette; add cheese and toss gently to combine.
Serve chilled or at room temperature.
R E C I P E D I A / B O O K O N E / P L A N T- B A S E D / 8
Lemony Zucchini Noodles
with Basil, Mint and Almonds
L’Amico in New York City showcases zucchini by slicing it into Recipe from
long, thin “noodles”—a lower-carb version of pasta. Here, the chef-owner Laurent
Tourondel of
julienned green and gold zucchini is tossed with housemade L’Amico restaurant
lemon-oregano vinaigrette along with slivered mint and basil Serves 4
leaves, crunchy almonds and Parmesan.
SHUTTERSTOCK PHOTO
Ingredients Steps
ZUCCHINI NOODLES LEMON-OREGANO 01 In medium bowl, whisk together mayonnaise, Dijon
1 green zucchini, 1/4-inch VINAIGRETTE and lemon juice. Drizzle in olive oil while whisking
julienne lengthwise 4 tbsp. mayonnaise and season with salt and pepper. Stir in Parmesan and
1 goldbar zucchini, 1/4-inch 8 tbsp. Dijon mustard oregano.
julienne lengthwise 1 cup freshly squeezed 02 To serve, toss zucchini with lemon-oregano dressing,
Pecorino, grated lemon juice Parmesan and salt and pepper to taste. Add mint, basil,
slivered almonds; use pasta fork to arrange zucchini on
Mint, chiffonade 1 cup olive oil
plate like spaghetti.
Basil, chiffonade 8 tbsp. grated Parmesan
03 Garnish salad with more slivered almonds and basil
5 basil leaves 1 tbsp. dried oregano leaves. Top with pinch of red chile flakes and garnish
Crushed red chile flakes with slice of lemon finished with pink peppercorn dust.
1 tsp. grated Parmesan Finish with drizzle of dressing around salad.
1 tbsp. toasted slivered
almonds, plus more for
garnish
1 slice lemon,
garnished with pink
peppercorn dust
R E C I P E D I A / B O O K O N E / P L A N T- B A S E D / 9
Mushroom Pot Pie
with Fresh Herbs
As the weather cools, a hearty, flaky pot pie makes for
a comforting vegetarian entree. Chef Phillip Thomason Recipe from chef
Phillip Thomason of
serves up a labor-saving deconstructed version, Vintage Kitchen
composed of a creamy mushroom filling topped with Serves 4
golden triangles of puff pastry and fresh herbs.
PHOTO COURTESY OF THE MUSHROOM COUNCIL
Ingredients Steps
1 sheet puff pastry 01 Cut puff pastry into long triangles and refrigerate on
2 oz. unsalted butter parchment paper.
1 oz. extra virgin olive oil 02 Preheat oven to 400 F. Brush puff pastry with egg wash
1 large shallot, sliced and bake until golden and airy. Cool on rack.
1 lb. assorted varieties of 03 In large skillet, melt butter and heat until browned; add
mushrooms, roughly oil. Stir in shallots and cook until caramelized.
chopped 04 Add mushrooms and continue cooking until mixture is
2 oz. Madeira wine golden brown.
12 oz. heavy whipping 05 Add Madeira wine to deglaze pan; reduce over
cream medium-high heat until syrupy.
Sea salt, white pepper 06 Add cream and continue to reduce until mixture coats
and freshly grated back of spoon. Season with salt, pepper and nutmeg.
nutmeg, to taste
07 To serve, transfer mixture to individual bowls or
Fresh chives, basil,
tarragon, parsley and ramekins; garnish with fresh herbs and puff pastry
dill, for garnish triangles.
R E C I P E D I A / B O O K O N E / P L A N T- B A S E D / 1 0Sweet Potato Wedges
with Avocado Chimichurri
In Argentina, chimichurri is typically served with grilled meats and Recipe from chef
fish, but at Cheeky’s restaurant in Palm Springs, Calif., the fresh Tara Lazar
of Cheeky’s
herb sauce accompanies baked sweet potato wedges. The addition restaurant
of diced avocado to the mix of cilantro, parsley, garlic and jalapeno Serves 8
makes for a chunkier chimichurri and a more substantial dish.
SHUTTERSTOCK PHOTO
Ingredients Steps
AVOCADO SWEET POTATO 01 In food processor, combine shallot, green onions, garlic
CHIMICHURRI WEDGES and salt. Process until finely chopped. Add jalapeno
1 shallot, roughly 4 med. sweet potatoes and pulse until chopped. Add remaining ingredients
chopped (2 lbs.) except avocados; pulse until roughly combined.
2 green onions, roughly 2 tsp. smoked paprika 02 In separate bowl, roughly mash avocados.
chopped ½ tsp. sea salt Gradually stir in spoonfuls of chimichurri; blend until
2 cloves garlic seasoned to taste. Set aside.
½ tsp. pepper
1 jalapeno, stemmed, 2 tbsp. olive oil 03 Preheat oven to 425 F. Wash and dry sweet potatoes
seeded and roughly and cut into 2-inch wedges.
chopped 1 oz. queso fresco,
crumbled fine 04 Put wedges, paprika, salt and pepper in large plastic
½ cup cilantro, leaves bag; toss to coat.
only
Salt, to taste 05 Arrange sweet potatoes on large rimmed baking tray,
½ cup Italian parsley, being careful not to overlap them. Drizzle olive oil on
leaves only 3 large avocados, diced each wedge. Bake for 30 minutes, or until edges are
1 tbsp. fresh oregano brown.
leaves
06 Serve warm with avocado chimichurri for dipping.
1 tbsp. red wine vinegar
½ lemon, freshly
squeezed
½ cup olive oil
R E C I P E D I A / B O O K O N E / P L A N T- B A S E D / 11Jamaican-Style Jerked
Jackfruit Sliders
Recipe from
There’s a big demand for vegan burgers in college dining. chef Josh Martin
Chef Josh Martin meets the demand with these jackfruit of University of
California
sliders spiced with a Jamaican jerk seasoning paste. A Santa Cruz
topping of pickled onions adds crunchy texture and tart Serves 12
flavor contrast.
PHOTO COURTESY OF KIKKOMAN SALES USA
Ingredients Steps
SLIDERS PICKLED ONIONS FOR SLIDERS
2 tbsp. ground thyme 10½ oz. red onion, 01 Preheat oven to 400 F. In food processor,
1½ tbsp. ground allspice julienned combine all ingredients except jackfruit for jerk paste.
1/3 cup plus ¾ tsp. Blend until smooth and a paste is formed.
1 tbsp. unrefined sugar
red wine vinegar 02 In large bowl, combine paste with jackfruit;
2 tbsp. minced garlic
cloves 1/3 cup plus ¾ tsp. spread on greased baking sheets. Bake jackfruit
distilled white vinegar 15 to 25 minutes or until crispy.
1¼ oz. jalapenos
1 tbsp. unrefined sugar
1¼ oz. green onions
1 tbsp. kosher salt FOR PICKLED ONIONS
½ tsp. ground black
pepper 01 Into nonreactive bowl, measure julienned red onion.
½ tsp. kosher salt Vegan mayonnaise In medium saucepan, bring 2 cups plus 2 tablespoons
12 slider rolls, sliced water to a boil. Pour over onions and let stand
¼ tsp. ground cinnamon 30 seconds; drain. Return onions to nonreactive
¼ tsp. ground nutmeg container; add vinegar, sugar, salt and 2/3 cup plus 2
2 tbsp. plus 2 tsp. rice teaspoons water. Cover and refrigerate overnight.
bran oil 02 To order, place 2 ounces jackfruit on each roll bottom;
1 tbsp. plus 1 tsp. gluten- top with 1 ounce pickled onion. Dress top of roll with
free tamari soy sauce ½ ounce vegan mayonnaise.
24 oz. shredded jackfruit
R E C I P E D I A / B O O K O N E / P L A N T- B A S E D / 1 2You can also read
