RECIPES

PLANT-BASED MASTER CLASS SERIES

CHINESE NEW YEAR CELEBRATION

February 12, 2021

Miso Longevity Noodle Soup

Serves 2 People

 

Note: Soak wakame in water for 1 hour before class

You can do this in advance, storing the drained liquid in the refrigerator, see instructions below

 

Ingredients:

8 cups water

½ cup dried wakame strips (seaweed)

⅓ cup white miso paste

⅓ cup coconut cream

2 tbsp gluten-free tamari

10 oz rice noodles (preferred size 3mm)

1 cup shelled edamame

2 heads bok choy

1 cup baby spinach

 

Pre-Class Instructions

Soak wakame in 8 cups water for 1 hour before class

Pour liquid through sieve to separate from the wakame*

Set aside liquid for class

In-Class Instructions

Put liquid in stock pot on low heat

In a small mixing bowl, whisk miso paste with warm water until you have a smooth paste

Add paste to the stock pot on the stove

Add coconut cream

With lid on, simmer on low heat the broth for 30 minutes

 

Remaining ingredients prep will be done in-class

 

*We won’t use the wakame in class, just the liquid. Feel free to make a seaweed salad using the reconstituted wakame

Tools:

Medium pot (rice noodles)

Tongs

Sieve

Stock pot (miso broth)

Bowl and whisk

Cutting board

Chefs knife

Ladle or pouring vessel (to pour hot broth over vegetables at dinner table)

Plating bowl for soup

Blood Orange Fizz

Makes 2 zero proof drinks

 

Ingredients:

2 lb blood oranges or 4 large blood oranges (will yield approximately 8oz juice)

1 ½ tbsp honey

½ - ¾ tsp vanilla extract

12 oz sparkling water

Ice

 

Instructions:

We’ll make our cocktail together in class

Tools:

Vegetable peeler

Citrus press

Chef's knife

Cutting board

Bowl for blood orange juice

Mason jar or cocktail shaker (any container with a lid you can shake liquid in will do)

Pretty glass for your cocktail

 

Arugula and Brined Pecan Salad with Lemon Garlic Vinaigrette

Serves 2 People

 

Ingredients:

5 oz arugula

Brined Pecans*

Ingredients:

1 cup raw pecan halves

1 cup warm water

¼ cup sugar

Himalayan sea salt, fine grind

Extra virgin olive oil

 

Instructions:

Preheat oven to 350°

Stir together warm water and sugar, stirring until sugar dissolves

Soak pecan halves in water mixture for 10 minutes; drain well

Gently toss pecans with olive oil

Arrange pecans in a single layer on a sheet pan with parchment paper; sprinkle with Himilayan sea salt

Bake for 15 minutes or until toasted and fragrant

 

*Nut allergy substitution - pumpkin seeds

Tools:

Sieve

Baking sheet with (optional) parchment paper

Oven mitt

Spatula or something to stir hot pecans 

Paper towel

 

Lemon Garlic Vinaigrette

Ingredients:

6 oz Extra virgin olive oil

3 oz lemon juice

3 garlic cloves

Himalayan sea salt, fine grind

Honey

 

Instructions:

Blend all ingredients together in a blender until emulsified

 

We’ll plate our salad together in class

Tools:

Citrus press

Chef's knife

Cutting board

Immersion blender (Vitamix, NutriBullet or a blender)

Plate for finished salad

Bowl and spoon or small ladle for vinaigrette (to be used at dinner table)