With more and more people being conscious of what they eat, what ingredients they include, how they cook it and of course – how they are nutritioned by it, plant-based cuisine is fast becoming a first choice at the supermarket, in the kitchen and at the restaurant.
Bestselling author and wellness coach Kris Carr is back with the perfect accompaniment to her book, Crazy Sexy Diet. She’s collaborated with Chef Chad Sarno to create a collection of simple, fresh, sophisticated, delicious, fun and flavorful plant-based recipes in the form of Crazy Sexy Kitchen.
Crazy Sexy Kitchen contains 150 plant-empowered recipes for snacks, salads, main courses, desserts and even smoothies, which Kris and Chad plan to cook up a mouthwatering revolution among its readers.
Kris recently gave the FinerMinds a sneak peek of this upcoming release, so we’re sharing three awesome recipes that caught our eye, our taste buds and of course – our appetite! Check these yummy green creations out:
TRUFFLED EDAMAME DUMPLINGS WITH SHALLOW BROTH
2 cups frozen shelled edamame, thawed
1⁄4 cup raw cashews, soaked for a few hours or overnight in water, to soften
3⁄4 cup unsweetened soy milk or nondairy milk of choice
1⁄4 cup truffle oil 2 cloves garlic
3 tablespoons Earth Balance or other vegan butter
1⁄2 teaspoon sea salt White pepper, or freshly ground black pepper, to taste
1 pack of vegan round dumpling skins (you can find these in many health-food stores
or Asian markets.)
1 teaspoon flour or cornstarch
2 tablespoons olive oil
1 1⁄2 cups finely minced shallots or white onions
2 cloves garlic, minced 2 cups vegetable stock 2 sprigs of thyme
1 cup Sauternes wine (preferred) or sweet cooking sherry
Freshly ground black pepper, to taste
1. Prepare Shallot Broth. In a sauté pan, heat oil on medium heat. Add shallots and garlic and sauté until golden and translucent. Continue to caramelize and add a touch of the vegetable stock to brown the onions more.
2. Add the thyme, and continue to sauté the onions for 10 minutes, stirring frequently, to caramelize. Add wine to deglaze. Simmer for 8 minutes or until the liquid is reduced by about half.
3. Add the rest of the vegetable stock and pepper and continue to cook down until reduced by half, which will take about another 15 minutes.
4. Remove from heat and strain the broth using a fine-mesh strainer until it is clear.
5. Prepare Dumplings. In a blender or food processor, add all ingredients, except the dumpling skins and flour or cornstarch. Blend until the mixture has a coarse texture.
6. Transfer dumpling filling to a bowl and place it on a work surface alongside a cup of water, dumpling skins, and a sheet pan. Lightly sprinkle flour or cornstarch over the sheet pan (this will keep your dumplings from sticking to the pan during assembly).
7. Place about a tablespoon of filling in the center of each skin. Dip your finger in water and trace a half circle around one side of the dumpling skin. Pick up the dumpling and fold it into a taco. Starting with one corner, crimp around the edge (see the picture). Place on sheet pan and continue until all dumplings are assembled.
8. Cook the Dumplings. In a sauté pan on medium heat, add small amount of oil, or spray oil on pan, and sear dumplings until golden on the bottom. Don’t crowd the pan or the dumplings may stick to one another.
9. Using a bamboo steamer basket, or your favorite steamer, place a few leaves of cabbage, or other leafy green, on the bottom of the steamer. This will keep your dumplings from sticking.
10. Bring water to a boil, and place the dumplings in the steamer. Steam for about 3 minutes. Remove from heat.
11. Place 4 to 6 dumplings in shallow bowl. Pour about 1⁄4 cup Shallot Broth over the dumplings. Serve with a spoon and enjoy.
(This recipe makes 25 dumplings)
MADEIRA PEPPERCORN TEMPEH
(By Guest Chef Tal Ronnen)
1⁄2 cup tamari or soy sauce 8 thin slices fresh ginger
Two 1-inch pieces kombu (sea vegetable found in most health-food stores)
1⁄4 teaspoon sea salt
2 garlic cloves, sliced
6 cups water
Two 8-ounce packages of tempeh
1 cup unbleached white flour
Salt and pepper, to taste
4 tablespoons canola oil
1 tablespoon finely chopped shallots
2 tablespoons olive oil 1 cup Madeira wine
1 sprig thyme
2 bay leaves
3 cups vegan beef-flavored broth
1 teaspoon crushed black peppercorns
1 tablespoon arrowroot or cornstarch
1⁄4 cup cold water
2 tablespoons Earth Balance or other vegan butter
1. In a large pot, combine the tamari, ginger, kombu, sea salt, sliced garlic, and 6 cups water. Bring to a simmer.
2. Cut each piece of tempeh diagonally into 12 thin slices, add to the pot, and simmer for at least 1 hour. Remove the tempeh from pot and cool on a dry surface.
3. Combine the flour, salt, and pepper. Dredge the tempeh, coating completely.
4. Heat the canola oil in a large pan. Brown the tempeh on both sides, remove from the pan, and set aside. In the same pan, low- er the heat and sauté the shallots in the olive oil for 3 minutes.
5. Add the wine, thyme, and bay leaves. Cook until reduced by half. Add the broth and the peppercorns. Cook for 20 minutes. Remove from heat.
6. Mix the arrowroot or cornstarch with the cold water. Add to the pan and let thicken. Turn off the heat and whisk in the vegan butter a little bit at a time.
7. Return the tempeh to the pan to coat with the sauce or drizzle the sauce over the tempeh.
(This recipe serves 6)
(by Guest Chef Peter A. Cervoni)
3 bunches kale
2 1⁄4 cups cashews, soaked for at least 4 to 5 hours
1 1⁄2 cups purified water
2 medium cloves garlic
1⁄4 cup onion powder
2 1⁄2 teaspoons sea salt
1⁄2 teaspoon black pepper
1. Remove kale ribs (save for juicing or just eat whole as crunchy snacks). Tear the leaves into large pieces, approximately the size of your palm. Wash thoroughly and spin dry.
2. Drain cashews. In a high-speed blender, blend with the remain- ing ingredients. The final product should be smooth and creamy and resemble a thick dressing. In a large mixing bowl, thoroughly coat the kale pieces with the cream.
3. On a dehydrator tray fitted with teflex or parchment paper, place coated kale, leaving enough room for air to circulate around them. For this recipe it’s best to have at least a full 9-tray dehydrator to accommodate all the chips, skipping every other level so the chips do not get crushed.
4. Dehydrate overnight for at least 13 hours until kale pieces are crisp and light.
5. They will keep in an airtight container for a week at room temperature.
(This recipe serves 4)
Want to get your hands on the other 147 recipes from Kris Carr’s Crazy Sexy Kitchen? Head to her website to find out more details and to get a sneak peek copy of Crazy Sexy Kitchen for yourself!