Recipes

Hijiki Caviar, Cashew Crème Fraîche & Rice Paper Chips

Rice Paper Chips

4" in round rice paper wrappers

Neutral Oil, or olive oil for frying 

The most easy, and satisfying fried thing you'll ever make. 

Heat about 1.5 inches of oil in a deep pan. I used olive oil which is not always ideal for frying, but this we'll heat to only about 380 degrees which is below the smoke point for olive oil. 

Once the oil is hot, drop in one wrapper at a time with tongs - and remove onto a plate lined with paper towel to absorb any extra oil.

Sprinkle with sea salt.  

Hijiki Caviar 

1/4 cup Hijiki seaweed soaked in water for about 20 minutes, the longer you soak the more water it will absorb so its ok if it goes longer 

Once the seaweed is soft, strain. 

Toss with 2 tbsp lemon juice, 1 tbsp olive oil and 1 tbsp soy sauce and a splash of sesame oil if you have it on hand. 

Cashew Crème Fraîche

1 cup raw cashews
2 tablespoons lemon juice
1 tablespoon white miso (optional) If not using miso, add extra salt .
Approximately 1/2 cup of water to process
Pinch of sea salt.

Blend all ingredients until smooth.
Makes approximately 1 1/2 cups.

Serve with fresh chives. 

Beet Noodles, Truffle Cream & Oyster Mushrooms

CHI Foods Thai Larb

1 package Chi (Maple Sage and Italian both work great!) 

Chicory Rosa Salad + Lemon Walnut Dressing

Roamanesco "el pastor" Tacos

Stuffed Mushrooms

Stuffed Mushrooms with Chi Foods Plant Based Pork, Spinach and Herbs//

24 Button Mushrooms, White or Cremini 

1 package Chi Foods Italian Herb

1 shallot, thinly sliced 

1-2 tbsp olive oil 

1 cup baby spinach 

1/2 cup almond flour 

1/2 cup parsley, chopped 

1/2 tsp sea salt 

1/2 tsp chili powder (optional) 

Preheat oven to 375 

Saute shallot in olive oil until soft, add 1 package of Chi Foods Italian Herb. All you need to do is heat the Chi . Add 1 cup baby spinach, and mix it in until wilted. Stir in almond flour, parsley, sea salt and spices. 

"Stuff" each mushroom with about 1 tablespoons mixture. 

Drizzle with olive oil and a sprinkle of sea salt before baking. 

Bake at 375 for about 15 minutes, or until browned on top. 

Chi-Rizo Raddicchio Cups

Chi-Rizo Raddicchio Cups

persimmon thyme galette

Dough

• 1/2 cup pecans
• 1 cup + 2 TBL all purpose flour
• 2 tsp sugar
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/2 cup chilled unsalted butter, cut into pieces

Filling and assembly

• 4 fuyu persimmons cut into 1/4 disks
• 1 TBL fresh thyme
• 2 tsp lemon zest
• 1/4 cup sugar, + more for sprinkling
• 2 TBL brown sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger

assembly-

• all purpose flour (for surface)
• 2 TBL milk

Dough

Preheat oven to 350. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 min, let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse to combine. Add butter and pulse until mixture resembles coarse meal with a few pea size pieces remaining.

Transfer to a large bowl; drizzle with 4 TBL ice water and mix just until mixture comes together. Gently pat dough into a 6" diameter disk. wrap in plastic and chill at least 1 hour.

Filling and Assembly

Preheat oven to 375. Toss persimmon filling together in a large bowl.

Roll out dough on a lightly floured surface to a 13" round. Carefully transfer to a parchment lined baking sheet. Arrange persimmon slices in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.

Bake galette until crust is dark golden brown and filling is bubbling, 45-50 min. Let cool before serving.

BEET RAVIOLI with Mushroom Walnut Filling & Tarragon Cream

1 lb red of yellow beets, peeled and thinly sliced or shaved on mandolin. Cut the beet to fit the mandolin as you prefer- squares, circle, or moon shaped would be fine! 

Once you have your beet slices, toss them in a little olive oil and lemon juice. 

You want about 12 slices (to make 6 raviolis) per person (48 slices for 4 pple etc) 

Filling//

2 cups cremini mushrooms, stems removed and quartered

1/2 yellow onion, diced

2 tbsp fresh thyme, or several spring

1 tbsp minced garlic 

3 tbsp olive oil 

2 tsp sea salt 

1 tbsp balsamic vinegar 

1 cup walnuts 

Sautée onions in olive oil until translucent, add mushrooms, thyme, garlic and sea salt. You want the mushrooms to be lightly browned, but not super soft. Add a splash of balsamic vinegar. Finish with a little salt and pepper. 

Pulse sautéed mushroom mixture with walnuts until well combined. Add an extra splash of olive oil and sea salt if needed. 

Tarragon Cream//

1 cup cashews

1 1/2 cups water

2 tbsp lemon juice

2 tbsp fresh tarragon leaves

1 tbsp miso

Pinch of sea salt 

Blend all ingredients until smooth. 

Assembly//

Plate one layer slices of beet on a plate or serving tray. ( Make 6 "raviolios" for full serving). Top with 1 tbsp mushroom walnut filling. Layer another slice of beet on top. Drizzle generously with tarragon cream, and garnish with fresh herbs + freshly ground pepper. 

Enjoy! 

Serves about 4

Zucchini, Fennel, Mint & Basil Soup

• 2 tablespoons extra-virgin olive oil
• 1 small fennel bulb thickly sliced and fronds reserved
• 1 medium onion, chopped
• 1 garlic clove, finely chopped
• 3 medium zucchini thickly sliced
• 2 handfuls basil
• 2 handfuls mint
• 2 Tbl Nutritional Yeast
• small handful raw chashews
• 3 cups vegetable broth
• 2 Tbl tablespoons freshly squeezed lemon juice, plus zest to serve
• Sea salt and freshly ground black pepper, to taste
• Extra-virgin olive oil, to serve
• fennel fronds to serve

1. Heat the oil in a medium saucepan over a medium heat. Cook the fennel, onion and garlic until softened, about 3 minutes. Add the zucchini, basil, mint and reserved fennel fronds and stir to combine.
2. Pour in the broth and bring to the boil over a medium heat. Reduce to a gentle simmer. Cook for 5 minutes, or until the vegetables are tender.
3. Add the lemon juice, nutritional yeast, cashews & season with salt and pepper. Using a high-speed or hand-held blender, blend the soup until smooth.
4. Serve topped with a drizzle of extra-virgin olive oil, a sprinkle of lemon zest and fennel fronds