RECIPES

PLANT-BASED MASTER CLASS SERIES

CARIBBEAN NIGHT: AN HOMAGE TO MY HUSBAND AUSTIN

February 19, 2021

NOTE: RECIPE REQUIRES SOAKING BEANS OVERNIGHT, PRIOR TO CLASS, AND COOKING BEANS FOR 1 ½ HOURS PRIOR TO CLASS. SEE INSTRUCTIONS BELOW.

 

In Class Pro Tip: Batch cooking to make your week easier

 

Stewed Red Kidney Beans

Makes Approximately 6 servings

 

Ingredients:

1 lb red kidney beans (small beans preferred)

16 oz coconut cream

1 small yellow bell pepper

1 small red bell pepper

1 small white onion

1 tablespoon garlic granules

2 tablespoons coriander powder

1 tablespoon Himalayan sea salt

 

PRE-CLASS Instructions:

Soak beans in water overnight (to release the indigestible sugars)

Rinse beans, fill stock pot with water, 4” above the beans

Add 16oz coconut cream

Bring to a boil (do not cover with a lid), stirring occasionally

Skim off foam, lower heat to a calm boil

Keep beans at a calm boil through class

 

We’ll add the remaining ingredients together in class

 

Tools:

Immersion blender with chopping bowl & blade attachment (food processor, blender, Vitamix or Nutribullet wil do) for vegetable prep

8 oz or 16 oz airtight storage containers

Stock pot

Chef’s knife

Cutting board
 

Coconut Jasmine Rice & Fresh Herbs

Makes approximately 6 servings

 

3 cups             white Jasmine rice

28 oz               water

20 oz               coconut cream

6                      whole shallots, minced

2 bunches      cilantro, minced with stems (1/2 amount cooked in rice, 1/2 amount folded into rice after it's cooked)

1 bunch          mint, roughly chopped

1 bunch           basil, roughly chopped

1/3 bunch       parsley, finely chopped (approximately 1 bunch)

1 1/2 TSP       Himalayan sea salt

1 TBSP            coconut oil

                         Edible flowers (garnish)

Tools:

Immersion blender with chopping bowl & blade attachment (food processor, blender, Vitamix or Nutribullet wil do) for vegetable prep

Bowl for washing rice

Sieve to drain rice

Pot for cooking rice, non-stick if possible

Chef’s knife

Cutting board

Cooking spoon or spatula

Tea cup, round cookie cutter or biscuit cutter (for plating rice)

8 oz or 16 oz airtight storage containers

 

Dark Chocolate Mousse

Makes 6 servings

1 pound firm silken tofu

8 ounces high-quality dark chocolate bar (with sea salt if possible)

1 teaspoon vanilla extract

Blackberry for garnish, 1 per serving

Edible gold dust for garnish 

 

Tools:

Blender (preferably Vitamix or Nutribullet)

Spatula

Soup spoon

4 oz ramekins or small bowls for mousse servings

small brush for gold dust (optional)

 

In last week's class we talked about my favorite plant-based sweetener, Allulose. This is one of my favorite brands. You will not need this for class.