Plant Powered Recipes



Lately I’ve been quite thoughtful about our environment and the current state of the world.  It is easy to feel completely overwhelmed and lost in knowing what we can each individually do.  My hope lies in the belief that each of us can be stewards in impacting change.  With consciousness, we each can make a difference and there has never been a more important time to act and  be of service.  In my personal responsibility as a chef, this especially got me thinking.  How can I personally do more?

The foundation of my work as always been to advocate in supporting local agriculture and farming practices.  The concept that when we eat locally, organically and seasonally, it not only benefits our own health but the health of the earth’s soil and climate.  Recently though, I was thinking how can I take this a step further?  What if each and everyone of us dedicated one or two days out of the week to eating more of a plant based diet or at least incorporating it more?  This act alone if done on a large scale could have a monumental impact on our personal contribution to the global footprint.

As a result, I have started playing around in the kitchen creating new recipes that are plant based and full of flavor.  They are truly delicious and an example of how we can eat this way and never feel deprived in anyway.  These two recipes are lovely and incredibly versatile.  I hope you enjoy them as much as I have.

Chefs Note :

Both of these recipes can be made at the same time. You will need a food processor.

Walnut pate
1 1/2 cups Raw walnuts soaked for at least 2 hours in water
2 small shallots peeled and diced
Garlic 1 clove minced
Sea salt
Fresh ground black pepper
2 tbs green onion washed and diced
2 tbs gluten free tamari
1 tbs olive oil
1/4 cup water

Take a medium size bowl and fill with cool water then add walnuts and soak for at least 2 hours.

Take a large sauté pan and add olive oil. Place heat on medium and add shallots, garlic, green onions, sea salt, black pepper. Sauté approx. 8 minutes till shallots are golden brown. Set aside.

Drain soaked walnuts then take your food processor and add walnuts.  Now add shallot and fresh herb mixture.  Add gluten free tamari then begin to pulse the mixture till it begins to combine.  Now add water slowly till the mixture begins to become smooth (up to 1/4 cup)

Use a spatula to store in an airtight container. This will last for up to 7 days. It’s great on crackers, with crudité , sandwiches and so much more!

Cashew cheese

1 1/2 cup raw cashews soaked for at least 2 hours in water
1 tsp sea salt
Fresh ground black pepper
Juice of one lemon
2 tbs nutritional yeast
2 small shallots peeled and diced

2 tbs green onions washed and diced
1 clove garlic minced
1 tbs olive oil
1/4 cup water

Take a medium size bowl and fill with cool water then add cashews and soak for at least 2 hours.

Take a large sauté pan and add olive oil. Place heat on medium and add shallots, garlic, green onions, sea salt, black pepper. Sauté approx. 8 minutes till shallots are golden brown. Set aside.

Drain soaked cashews then take your food processor and add cashews. Now add shallot and fresh herb mixture. Add fresh lemon juice, nutritional yeast, then begin to pulse the mixture till it begins to combine. Now add water slowly till the mixture begins to become smooth (up to 1/4 cup)

Use a spatula to store in an airtight container. This will last for up to 7 days.  This is so delicious and versatile! Great with roasted vegetables and sandwiches.

Enjoy -Chef Emery oxox

 

Leave a Comment