Week 4 Vegetables Sides

Hello! Welcome to our Vegetarian Cuisine class!

My name is Cei Kar, I am the chef from week 4.

Thank you to Professor Hoffman for cooking the grains we ate this week. They were delicious and nutritious. Thank you Caroline for helping us out on the class and for making that fabulous Rooftop Vegetable Explosion. Last, but not least, to all the classmates that participated in class this evening. Thank you everyone, for all the enthusiasm and energy; without you guys, all this dishes would not have been created.

This evening, I talked about the article “Leather? At Vegan Fashion Week, It’s Pineapple Leaf” from The New York Times. This article talks about the journey of Mena Suvari, an actress who became vegan two years ago. Although, she felt that her commitment was not enough. Even though she did not eat any animal products, she was still using dead animals for fashion. Mena started talking about vegan fashion on her Instagram and that idea started to spread and speak louder. Now we are making leather from trees, fruits and vegetables.

This week, Team A made Chickpea and Beet Salad and Sauteed Beet Greens. We got bunches of beets from two different suppliers, one from the school suppliers and from Chef Hoffman who purchased organic beets for our salad. The other bunch was used for Sauteed Beet Greens and Roasted Beets. Thank you, Team A for these delicious greens.

Chickpea and Beet Salad served with Lime and Mango Dressing
Sauteed Beet Greens and Roasted Beets

Team B made Celeriac Slaw and Eggplant with Pickled Onions and Sour Cherries. The Slaw had a amazing flavor because of the carrots and the celeriac, it was garnished with “fake bacon” and avocados on the side. The dressing for the slaw was made with egg free mayo from last week. The eggplant recipe is a Turkish dish, normally served to share. The eggplants were fried and then topped with the onions and cherries. We also had barley around the plate, it was a nice touch. Thank you Team B for the delicious food.

Celeriac Slaw with Tempeh Strips and Avocado
Eggplant with Sweet and Sour Pickled Onions and Sour Cherries

Team C made Olive Oil Braised Zucchini Peels and Artichoke, Mushroom and Potato Ragout. The Zucchinis were carefully cut because the recipe called for no seeds, they were carefully cooked until soft and served with Greek yogurt. The artichokes were trimmed until the team got into the tender greens, the mushrooms were re hydrated and the potatoes were cut until tender. On the bottom of the plate, we can see a rich broth. Thank you Team C for creating such yummy dishes.

Artichoke, Mushrooms and Potatoes Ragout
Zucchini Peels

Last but not least, thank you Chef Hoffman and Chef Caroline for the grains and the Rooftop Vegetable Explosion.

Rooftop Vegetable Explosion
Red Quinoa
Kasha and Onions

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