Tag Archives: California

Chef Stew’s Curried Cauliflower, Cumin Rice & Tandoori Tofu Recipe

Get ready to treat yourself (and others) to a fantastic vegetarian-friendly recipe from our November Chef of the Month, Chef Stew.

Chef Stew has shared his famous curried cauliflower, cumin rice and tandoori tofu recipe. It's simple to make and chock full of spices and flavors. From a blend of Tandoori spices to a palatable taste of cumin rice

Chef Stew has shared his famous curried cauliflower, cumin rice and tandoori tofu recipe. It’s simple to make and chock full of spices and flavors. From a blend of Tandoori spices to a new cauliflower recipe, this dish has it all. Find it below!

Ingredients

  • 1 head of cauliflower
  • Olive oil
  • Curry powder
  • 2 cups of Basmati rice
  • 2 Onions
  • 1 Cup Cumin seeds
  • 1 TBS tomato paste
  • Extra-firm tofu
  • Tandoori Spice Blend (Spiceology has a great blend)
  • Salt and pepper to taste
  • 2 garlic cloves
  • 1 bunch of cilantro

Curried Cauliflower Directions

  1. Take one head of cauliflower and cut into florets.
  2. Toss in olive oil and curry powder and roast on 350 for 25 minutes.

Cumin Scented Rice Directions

  1. Make 2 cups of basmati rice. Drain and chill.
  2. Julienne 2 onions.
  3. In a large skillet, heat olive oil, and sauté the onion until translucent.
  4. Add tomato paste, cumin seeds and rice.
  5. Mix well, add salt and pepper to taste.

Tandoori Tofu Directions

  1. Cut extra firm tofu into cubes and gently toss into olive oil and season with Tandoori spice blend.
  2. Sear in skillet on all four sides.

Cilantro Chutney Directions

  1. Add 1/2 of olive oil, 1 teaspoon of salt, 2 garlic cloves, 1 bunch of cilantro and blend well.

Connect with our November Chef of the Month

Www.ChefStew.com

@Chef_Stew on Instagram

Robert Stewart on Facebook

Chef Stew on Linkedin

November 2020 Chef of the Month- Robert Stewart

Chef Stew was born in Baltimore and now resides in Las Vegas. He's  a father, a gourmet chef/caterer, TV personality, celebrity chef and president of the Transition Kitchen Foundation

We’re happy to announce our excellent November Chef of the Month, Chef Robert Stew, also known as Chef Stew! A true chef at heart, Chef Stew was born in Baltimore and now resides in Las Vegas. He’s a father, a gourmet chef/caterer, TV personality, celebrity chef and president of the Transition Kitchen Foundation, a culinary arts program dedicated to teaching life skills through culinary arts in Baltimore. He’s appeared on ‘Guy’s Grocery Games’, ‘Supermarket Stakeout’ and was the winner of Cutthroat Kitchen Season 8. Stay tuned for some great recipes & shop his coat!

1. Where were you born? 

Baltimore, Maryland

2. Where do you work and where are you based? 

Las Vegas, Nevada. Stew’s Stix is my restaurant concept that currently is being introduced to the market via catering in SF, LA and Las Vegas. However, I’m also President of Transition Kitchen Foundation a Culinary Arts Training based out of Baltimore, Maryland. I’ve begun to help other chefs get TV shows and it’s been rewarding for me because I get asked for help all the time and now, I have a way to do just that!

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite Kitchen tool is the whole kitchen… Tt narrow down to one thing is hard. Good pots and pans play a factor. A sharp

4. What is your sharpest sense out of all the 5 senses?

Sight would be the answer. Being as though people eat with their eyes, I’m constantly using my eyes to make sure my work pleases their eyes.

5. What advice would you offer for aspiring chefs?

Be a sponge, absorb as much as you can, be willing to speak up and say I don’t know how to do certain things, I’ve watched so many Chefs try to prove they are skilled but fail on simple tasks. The best chefs aren’t afraid to get help, pointers and advice.  The worst chefs know how to do everything. Lastly, I always mention staffing agencies this is a great way to pop in and out of operations. This allows to earn while you learn.

6. What is one culinary tip every chef should know and perfect?

Effective communication skills… let’s stop throwing the titles out so easily. A Chef must have lots of qualities and experience to back the claim… a real Chef runs the operation and IS a leader – great leaders know how to make the operation run effectively and smoothly.

7. What does good food mean to you?

When I can think about it days after. Or the idea of eating it already, it makes me feel amazing inside. I like to consider good food like a party in my mouth

8. What features are important to you when selecting your chef outfit? 

Comfortability is key… I like to look nice, but I like being able to move accordingly.

9. Favorite ingredient to work with? 

Fresh herbs, fresh fish, fresh, fresh and again, fresh… sorry my answers aren’t simplistic. To create a dish, I’m using multiple things. If I need to choose a favorite, it would be steak or crabmeat.

10. Favorite City to dine out in? 

New Orleans.

11. Best Dish you have ever made? 

All of them…but, I would say a Blondie because I made 10k with this dessert.

12. What you like to eat most often on your days off? 

Great question… lately with so many Chefs coming on set to film, I’ve been eating their food. But, if I’m not actually cooking for someone and it’s my day off… Uber Eats isn’t a bad idea. I still enjoy Panda Express, Chipotle, pizza, wings… all the stuff that I could make but too lazy to do.

13. Person you would most like to cook for?

Bobby Flay, Jay Z, Janelle Monáe, or Halsey.

14. What made you decide to become a chef?

I didn’t. A Chef decided to become me. I grew up cooking as a kid as a means of survival, my mother worked nights and she did cook, but my big mouth complaining turned me into a child home cook. I then went to get trained and eventually I took an inventory of my life and realized that the natural qualities I possess and skills I acquired all wrapped into one thing made me a great Chef.

15. How to find Chef Stew?

Please visit Www.ChefStew.com

@Chef_Stew on Instagram

Robert Stewart on Facebook

Chef Stew on Linkedin

Chef Kryssie’s Vegetarian Pancit Carbonara Recipe

pancitcarbonara

Our March Chef of the Month has shared another delicious treat – her Vegetarian Pancit Carbonara recipe. This popular Filipino noodle dish is healthy and full of flavor. You can also enjoy it for lunch or dinner, find the recipe below!

Ingredients

Directions

Fried Enoki Mushroom Directions

  1. Set your fryer to 350F
  2. Cut off ends of mushrooms and separate.
  3. Fry Enoki mushrooms until crispy.
  4. Drain and season with salt and pepper.

Putting it all together

  1. Bring water to a boil. Season with salt
  2. Cook noodles until al dente
  3. Transfer noodles on your serving dish and dispense your siphon over the noodles. Garnish with fried Enoki mushrooms.

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

Chef Kryssie’s Ube Crepe Salad Recipe

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It’s been a difficult time in the Chef community, but we’re excited to share our March 2020 Chef of the Month‘s recipe for you to try at home! Chef Kryssie’s Ube Crepe Salad is the perfect twist to keep your chef mind busy and your stomachs satisfied. Get cookin’ below!

A note from the chef: “You can use any market vegetables available or to your liking. In my case, I used watermelon radish, shredded red and green cabbage, carrots and baby pea shoots”.

Ingredients

Savory Ube Crepe Ingredients

  • 1 Cup all-purpose flour
  • 3 Eggs
  • 1 TSP Ube extract (you can find at any Asian grocery store. Preferred brand is Butterfly)
  • 1 1/2 Cups whole milk, divided use
  • 1/4 Teaspoon sea salt
  • 1/8 Teaspoon ground black pepper
  • 3 Tablespoons unsalted butter, melted, plus whole butter for cooking crepes

Sambal Peanut Crumbs Ingredients

  • 1 Cup chopped dry-roasted, salted peanuts
  • 1/2 Cup all-purpose flour
  • 1/4 Cup butter, melted
  • 3 Tablespoons sambal
  • 2 Tablespoons granulated sugar
  • 1/8 Teaspoon salt

Soy-Peanut Dressing Ingredients

  • 1/3 Cup Creamy Peanut Butter
  • 1/4 Cup hot water
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons rice wine vinegar
  • 1 Lime, juiced
  • 1 Teaspoon minced ginger
  • 1 Teaspoon Garlic
  • 1 Teaspoon Ground Black Pepper

Directions

Savory Ube Crepe Directions

  1. Whisk together the flour, eggs, 1/2 cup milk, ube extract, salt and pepper in a large bowl. Continue whisking until you have a smooth batter.
  2. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
  3. Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
  4. Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water “dances” across the surface.
  5. Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other.
  6. Swirl the pan while pouring, so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
  7. Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds.
  8. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side.
  9. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.

Sambal Peanut Crumbs Directions

  1. Preheat oven to 350F
  2. Stir together all ingredients in a medium bowl.
  3. Lay flat on a baking sheet lined with parchment paper.
  4. Bake in oven for 10-15 minutes or until brown.
  5. Crumble into small pieces.

Soy-Peanut Dressing Directions

  1. Place all ingredients into a blender and whirl until smooth

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

Chef Kryssie’s Chicken Adobo Recipe

Chef Kryssie’s delicious Chicken Adobo recipe consists of a savory blend of fresh ingredients and a delectable aroma. Channel our March Chef of the month by following her impressive recipe below!

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Ingredients

Chicken Ingredients

  • 1 Chicken thigh, boneless, skin/on
  • ¼ Cup white vinegar
  • 2 TBSP soy sauce
  • 1 TBSP chopped garlic
  • 1 TBSP ground black pepper

Adobo Sauce Ingredients

  • 1 Cup white vinegar
  • 1/4 Cup soy sauce
  • 1 Whole garlic bulb, smashed and peeled
  • 2 Teaspoons kosher salt
  • 1 Teaspoon coarsely ground pepper
  • 1 Bay leaf
  • 1 Cup water
  • Cornstarch slurry (2 parts water, 1 part cornstarch)

Coconut Carrot Puree Ingredients

  • 1 Peeled carrot, medium diced
  • 1 Small onion, chopped
  • 3 Cups Coconut milk
  • Salt to taste
  • Fish sauce – to taste

Braised Collard Greens Ingredients

  • 2 Strips bacon, cut into small lardons
  • 1/8 Teaspoon red pepper flakes
  • 2 Cloves garlic, sliced
  • Juice and zest of 1 lemon
  • 1 Large bunch collard greens, stemmed and sliced into 1-inch strips
  • 1/2 Cup chicken stock
  • Salt and freshly ground black pepper

Directions

Chicken Directions

  1. Preheat oven to 350F
  2. Marinade chicken for 1-2 hours
  3. Using a large muffin pan, form the chicken with the skin side up into the muffin pan. It should look like a ball.
  4. Roast chicken for 10-20 minutes or until cooked through.

Adobo Sauce Directions

  1. Mix all ingredients in a sauce pot. Simmer until reduced and thick. Set aside.
  2. Strain sauce
  3. Add cornstarch slurry to desired thickness.

Coconut Carrot Puree Directions

  1. Simmer carrots, onion and coconut milk until tender.
  2. Drain and reserve cooking liquid.
  3. Blend in Vitamix until smooth – you can pour reserved cooking liquid as needed.
  4. Season with fish sauce and salt to taste.

Braised Collard Greens Directions

  1. Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan.
  2. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant.
  3. Add the collard greens and cook until they begin to wilt.
  4. Add the chicken stock and 1/2 c water and cover, lowering the heat to a simmer.
  5. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes.
  6. Add the lemon juice, and season with salt and pepper.

Final Directions

  1. Place coconut carrot puree on bottom of plate
  2. Lay braised collard greens and place chicken on top.
  3. Pour glaze over and garnish with baby pea shoots.

 

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

March 2020 Chef of the Month-Kryssie Tinsay

Photo Credit: @steven_suarez_media

We’re bringing in the month of March with our creative Chef of the Month, Kryssie Tinsay. Born in the Philippines, Kryssie then moved to Orange County, California at the age of 15. From there, she has worked tirelessly to perfect her craft, and her positive attitude and determination has led her to where she is today. She now works at the Hilton Orange County in Costa Mesa, does popup dinners and has a side business selling delicious Filipino-inspired delicacies such as cookies, breads, cakes and more! Learn more about Chef Kryssie below and shop her look!

 

1. Where were you born?

I was born and raised in Iloilo City, Philippines and moved to Orange County, California at age 15.

2. Where do you work and where are you based?

I currently work at the Hilton Orange County in Costa Mesa, California, and I also do popup dinners and have a side business making cookies, breads, cakes, etc.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite kitchen tools are my Chef’s knife and my honing steel. Chef’s knives are so versatile and the steel helps keep its edge.

4. What is your sharpest sense out of all the 5 senses?

It would definitely be my sense of taste and fortunately, it hasn’t failed me so far. I have made and served some dishes I made without testing them first, and it has been well-received.

5. What advice would you offer for aspiring chefs?

It’s not all glitz and glamour like you see on TV! You HAVE to start from the bottom, put in your work and learn from as many chefs as you can.

6. What is one culinary tip every chef should know and perfect?

Knife cuts! Learn your knife cuts. You’d be surprised at how many cooks cannot tell the difference between a small, medium or large dice.

7. What does good food mean to you?

It means a well thought-out, well-seasoned and well-cooked dish. You can tell if a chef has put effort in their dish by the way it’s conceptualized, seasoned, and presented. Good food to me also means it’s well balanced with contrast in texture. It should also delight and make you feel happy as you’re eating.

8. What features are important to you when selecting your chef outfit?

Comfort and breathability! I don’t like to feel constricted,  and I also like a short sleeve jacket when I’m moving around in the kitchen.

9. Favorite ingredient to work with?

I have two ingredients I love to work with and that’s Ube (purple yam) and pork belly! I don’t even need to explain pork belly, but Ube is an Asian ingredient used in desserts. I’m always finding ways to incorporate Ube into my baked goods.

10. Favorite City to dine out in?

New York City. NYC is probably one of the best cities to dine out in. There are just so many options…you can literally eat out every day of the week for the whole year and you would still not be able to eat at every restaurant in the city.

11. Best Dish you have ever made?

I made Lechon Porchetta for a NYE popup dinner I hosted last year, and it was the best Lechon Porchetta I have ever made. I seasoned the pork with salt, pepper, lemongrass, garlic, ginger and kaffir lime leaves, rolled, tied and sous-vide for 24 hours. I then took it out of the bag after it cooled the next day, and roasted it until the skin was crispy. The meat was so flavorful and moist, and it had crispiest skin ever. It was just perfection.

12. What you like to eat most often on your days off?

Korean BBQ. It’s simple, straight forward and good!

13. Person you would most like to cook for?

Anthony Bourdain. He was such an icon in the Culinary Industry. I’d want to sit down, eat Lechon Porchetta with him and just talk about all the things he’s eaten at all the places he’s visited.

14. What made you decide to become a chef?

I’ve always loved to cook and to eat. For me, cooking is such a hands-on experience and it’s very gratifying to conceptualize a dish from start to finish and have it come out exactly how you have in mind. Cooking is such a never-ending process and that’s why it’ll always be interesting. There’s always something new to learn every day.

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

 

CHEF BEN’S YAKISOBA BOWL RECIPE

YAKISOBA

Chef Ben‘s Yakisoba & Udon Broth recipes are perfect for the month of November! Stay warm with the Udon Broth, and the Yakisoba noodles will add some stir-fry perfection that you never knew you needed in your life!  This recipe is very quick & simple to make. Find it below!

Ingredients for Udon Broth

  • 1 Gallon chicken stock
  • 1 Gallon veal stock
  • 2 Cups miso paste
  • 2 Ounces sriracha sauce

Directions for Udon Broth

  1. Place all ingredients into a large pot and bring to a boil.
  2. Boil for 2 minutes and remove from heat, place into a plastic container label and  store until needed.

Ingredients for Yakisoba Bowl

  • 2 Cups Udon Broth
  • 1 Packet Yakisoba noodles
  • 1 Each light poached egg
  • 2 Ounces wild mushrooms
  • 1 Ounce pea sprouts
  • 2 Teaspoons canola oil
  • 3 Teaspoons Teriyaki sauce

Directions for Yakisoba Bowl

  1. In a hot wok, saute the mushroom,  pea sprouts, soba noodles and Teriyaki sauce for 2 minutes.
  2. Place into bowl and ladle 2 cups of hot Udon, serve with half an egg.

Connect with our November Chef of the Month

Instagram: @chefbendiaz

Catering Instagram: @cbdcuisine 

Website: http://www.cbdcuisine.com/

CHEF BEN’S OREO DONUTS RECIPE

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Our November Chef of the Month has a delicious sweet treat for us- his Oreo donut recipe! Perfect for breakfast (or dessert), these homemade Oreo donuts are guaranteed to be a hit! Find the recipe below.

Ingredients

  • 8 Cups Oreo pieces
  • 2 Cups all-purpose flour
  • 2 Ounces cocoa powder
  • 3 Ounces granulated sugar
  • 1 Tablespoon baking powder
  • 2 Ounces whole milk
  • 4 Ounces half and half
  • 2 Cups sour cream
  • 1 Ounce canola oil
  • 2 Teaspoons vanilla extract
  • 2 Large eggs

Frosting Ingredients

  • 2 Cups powder sugar
  • 4 Ounces cream
  • 1 Teaspoon vanilla

Directions

  1. Pre heat oven to 350 degrees.
  2. Place the Oreo cookie pieces into food processors and blend smooth until mixture resembles sand texture. Remove the ground cookie pieces and place into a large bowl.
  3. Next, add all-purpose flour, cocoa powder, sugar and baking powder to the Oreo crumbs and whisk to combine.
  4. In a separate bowl, add the whole milk, half and half, sour cream, canola oil, vanilla extract and eggs whisk to combine.
  5. Now, pour in the wet mixture into the dry Oreo mixture and whisk smooth to combine. It should form a slightly thickened batter.
  6. Pour the batter into a large piping bag,  place small silicon donut molds onto a sheet pan and lightly fill the molds ¾ of the way up. Place the mixture into the pre-heated oven at 350 degrees and bake at low fan for 15 minutes.
  7. While the donuts are in the oven, prepare the frosting by combining powdered sugar, cream and vanilla into a bowl and whisk smooth to combine.
  8. Next, remove the donuts from the oven and let sit for 7 minutes to cool. Once cooled, remove the donuts from the molds (they should still be warm) and gently dip one side into the frosting.
  9. Once frosted, place the donuts on a serving tray and garnish with Oreo cookie pieces, serve immediately.

Connect with our November Chef of the Month

Instagram: @chefbendiaz

Catering Instagram: @cbdcuisine 

Website: http://www.cbdcuisine.com/

NOVEMBER 2019 CHEF OF THE MONTH- BEN DIAZ

Chef uniforms coats

We are excited to introduce our November Chef of the Month- Ben Diaz! Chef Ben was born and raised in Los Angeles and currently resides there. Chef Ben works at the Napa Valley Grille in Westwood. He also owns and operates 3 pop-ups & concepts in the LA area! Chef Ben is of Mexican-Guatemalan descent and he began his passion by following in his father’s footsteps (who was also an amazing chef). Chef Ben’s love for his craft is inspirational, find his story below and shop his look

1. Where were you born? 

I was born in Los Angeles CA, my background is Mexican-Guatemalan.

2. Where do you work and where are you based?
Currently I am work at the Napa Valley Grille in Westwood. I also own and operate 3 other concepts especias pura vida LLC, CBDcuisine Events Specialist and Tacos El Chapin pop up taqueria.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
Kitchen Aid is my go-to favorite kitchen tool, it is super versatile and I have created many great dishes just using this tool, plus with all the attachments, the possibilities are endless.

4. What is your sharpest sense out of all the 5 senses?
Smell. For sure sometimes the nose just knows what’s going on and what someone is doing without even looking over.

5. What advice would you offer for aspiring chefs?
Makings mistakes is okay, as long as you own it and learn from it. The best knowledge and experience I have was because I learned from my mistakes.

6. What is one culinary tip every chef should know and perfect?
Searing is one of my pet peeves. You must get the timing right, not only that, but use the proper heat source. I can’t tell you how much it kills me when I see a cook or a chef f not sear product properly. You are not getting the best flavor potential possible, plus you have to think of how your presentation will look if your product is not seared properly.

7. What does good food mean to you?
Good food for me is food that makes you relive those amazing moments you shared with friends; food has to be an experience that leaves an impression.

8. What features are important to you when selecting your chef outfit?
For me it is comfort and versatility, plus a sexy looking coat isn’t bad either.

9. Favorite ingredient to work with?
Soy Sauce believe it or not! It adds that bit of a savory aspect (umami) especially when I cook vegetables.

10. Favorite City to dine out in?
La Vegas, simply because you have some of the best chefs in the world there and their restaurants. If you know where to dig, you can find amazing local gems that will blow your socks off.

11. Best Dish you have ever made?
This one is a tricky one. Over the years, I have created many amazing dishes, but the one that tops them all has to be my scallops with wasabi crust, corn crumble, pea shoots and grilled pears, pomegranate pearls. Every time I make it, it is a hit.

12. What you like to eat most often on your days off?
Lately I been into eating pipian de pollo con arroz, basically it’s a Guatemalan mole with chicken and rice.

13. Person you would most like to cook for?
My mom, she was always proud of me and what I was doing. Sadly she passed away about 5 years ago. I would love the opportunity to cook for her one last time.

14. What made you decide to become a chef?
Well, at first this was not my first choice, but after watching my dad ( who was himself a chef at the time) cook and his passion for it I decided to give it a go and never looked back. Now, 20 years later I am still going strong!

 

Connect with our November Chef of the Month

Instagram: @chefbendiaz

Catering Instagram: @cbdcuisine 

Website: http://www.cbdcuisine.com/

 

Chef Adriana’s Avocado Risotto Recipe

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Eating healthy (and delicious) just got so much easier! Our October Chef of the Month, Chef Adriana, has shared her famous Avocado Risotto recipe. This vegan & plant-based recipe is guaranteed to delight & is a great alternative for those who want to partake in cleaner eating or simply try something new! Find the recipe below:

Serves: 2

Ingredients

  • 1.5 Cups of Arborio rice
  • 2 Cups of vegetable broth
  • 1 Cup of avocado puree (do it with a blender)
  •  1 Tablespoon of minced shallots
  • ½ Cup of coconut milk
  • 2 Tablespoons of nutritional yeast
  • ½ Cup of vegan butter (Miyokos preferred)
  • 1/3 Cup of glass of white wine
  • 1 Tablespoon of chopped cilantro
  • 2 Tablespoons of olive oil
  • Salt and pepper to taste

Directions

  1. In a medium sized pot, place the minced shallot with two tablespoons of olive oil.
  2. Sauté until golden and then add a cup of vegetable broth.
  3. While the broth is boiling, add the Arborio rice and white wine.
  4. Stir adding more broth so that the rice never dries up.
  5. Add the coconut milk, nutritional yeast, vegan butter and cilantro and keep on stirring until the rice is al dente and creamy enough (this should take 15-20 minutes), then add the avocado puree and chopped cilantro.
  6. Serve topped with some cilantro for decoration.

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

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