Tag Archives: healthy food

Chef Whitney’s Vegan Mac and Cheese Recipe

Our January 2020 Chef of the Month, Whitney Watts, has shared her famous Vegan Mac and Cheese Recipe. This cheesy recipe is always a crowd pleaser, and as Chef Whitney says, “who doesn’t want to know how to make a tasty, easy Vegan Mac and Cheese?”

Ingredients

  • 2 Cups cooked macaroni shells
  • 1.5 Cups cooked butternut squash (peel, deseed, chop & boil for 15 minutes until soft)
  • 1 Cup Daiya Classic Blend shredded cheese
  • 1 Cup Daiya Cheddar shredded cheese
  • 1/3 Cup vegan cream cheese
  • 1.5 TBSP Paprika
  • 1 TBSP salt
  • 1 TBSP garlic powder
  • 1 TBSP curry powder
  • 1 TBSP grape seed oil

Directions

  1. Preheat over to 400.
  2. Add 1 cup of water to butternut squash and purée.
  3. Add cream cheese, add 1/2 cup of each Daiya shredded cheese (both classic and Cheddar), and seasonings. Purée until smooth and creamy.
  4. Mix in macaroni noodles.
  5. Add to baking dish ( I baked in a cast iron skillet), top with grape seed oil and bake for 25 mins or until top appears a bit crispy.
  6. Remove from the oven and let cool for 5-10 minutes.

Connect with our January Chef of the Month
Instagram: @thisgirlsgrub
Get Chef Whitney’s Catering

Chef Whitney’s Vegan Gumbo Recipe

If you’re looking for a hearty, healthy stew, then look no further! Our January 2020 Chef of the Month, Whitney Watts, has shared with us her famous Vegan Gumbo Recipe. Complete with fresh ingredients and stock full of flavors, this Gumbo is a perfect to bring in the new year! Find it below.

Ingredients

  • 1 Cup of vegan butter (I used Earth Balance)
  • 1 red onion, roughly chopped
  • 1 Cup of flour (gluten free optional)
  • 10 Cups of water
  • 1/2 Cups of coconut aminos
  • 1 green pepper, roughly chopped
  • 1 red pepper, roughly chopped
  • 3 celery stocks, diced
  • 1.5 Cup of mushrooms, roughly chopped
  • 1/2 Cup of lentils
  • 1 Cup of cooked chickpeas
  • 1 Cup of crushed tomato
  • 1 TSBP Liquid smoke
  • 1 TSP Cayenne
  • 1 TBSP Thyme
  • 2 TBSP Garlic powder
  • 1/2 TSP Sea Salt
  • 4 Bay leaves
  • 1 Cup of fresh okra

Directions

  1. Add vegan butter to medium heat and stir until melted. Mix in red onion and stir until onion softens.
  2. Add flour and stir. It will form a tough/ lumpy consistency. Add water and continue to stir until smooth.
  3. Add in soy sauce, crushed tomato, stir and bring to simmer.
  4. Stir in all vegetables, seasonings and beans. Simmer on low heat for 45 minutes & stir occasionally. Eat with rice & enjoy!

Connect with our January Chef of the Month
Instagram: @thisgirlsgrub
Get Chef Whitney’s Catering

January 2020 Chef of the Month- Whitney Watts

4We’re excited to welcome the year 2020, and to introduce our first 2020 Chef of the Month, Whitney Watts! Chef Whitney was born in Illinois, and now resides in the Chicago area. She is currently opening her own grab & go gourmet meal pickup and delivery service, and also works at a shared kitchen space on the North Side of Chicago. Chef Whitney is a vegan chef, who often uses creative ways to blend and prepare her dishes. She is a headstrong entrepreneur, and we couldn’t be more excited to start the year off with her story! Read it below and shop her look

1. Where were you born? 
I was born in Melrose Park, IL.  

2. Where do you work and where are you based? 
I am based in the Chicago, IL, Pilsen area. The address is 2150 S Canalport Ave. I am currently opening my own grab & go gourmet meal pick up and delivery service, but Iʼve been at a shared kitchen space on the North side. 

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My food processor runs my kitchen! Since I mostly make vegan food, it requires a lot of mixing/blending ingredients to give you all of the vegetable greatness and flavor profiles I look to create for people.  

4. What is your sharpest sense out of all the 5 senses?
My sharpest? Iʼd have to say my nose. I can smell everything all too well. People would assume itʼs taste because Iʼm a Chef, but I “taste” food in my head more than literally.  

5. What advice would you offer for aspiring chefs?
Keep going. Donʼt wait on anyone to help you. People will help you when they can take you seriously by how committed you show yourself to be. Create your own lane, because thereʼs more to the food industry than working in a restaurant. Weʼre in a trillion dollar industry that will never die, so thereʼs much room for you and your style of cooking, but itʼs important to also figure out how your talent can be an asset to the masses so youʼre not just another cook that can julienne a carrot and make chicken stock.  

6. What is one culinary tip every chef should know and perfect?
Timing. If youʼre planning to be on time, you will surely be late. Organization is vital to being on time.  

7. What does good food mean to you?
Itʼs tasting it in my head. Good food is putting my phone down, and interacting with the people around me about the flavors in the dish weʼre eating because weʼre enjoying it that much. Good food is colorful, flavorful, balancing healthy and delicious, and worthy of an Instagram feature! 

8. What features are important to you when selecting your chef outfit?
My main goal is always my own comfort.  

9. Favorite ingredient to work with? 
Mushrooms. Iʼm a big mushroom lover, so much that Iʼve mastered hiding it in food because theyʼre so healthy and everyone should eat them unless they canʼt. My mom for instance, swears she hates mushrooms, but sheʼs emptied every plate Iʼve given her that had mushrooms, as well as many others.  

10. Favorite City to dine out in? 
New York City has some of the best vegan food. Seasoned Vegan, located in Harlem, is one of my favorites.  

11. Best Dish you have ever made? 
My vegan Mac n Cheese stands alone and proud.  

12. What you like to eat most often on your days off? 
I love Ethiopian food. Or nachos. I eat a lot of basil veggie fried rice with Tom Yum soup, also. I rarely stray away from those meals.  

13. Person you would most like to cook for? 
Miguel. Iʼm such a fan of him as a person, his music, his vibe. I will one day. 

14. What made you decide to become a chef?
I was an Accountant at a Real Estate company for nearly 5 years, and had been in the industry for 10. I just remember at one point sitting in my office and feeling like my 9-5 was an inconvenience, and that I could be cooking for someone, making them happy. Being in an office became stressful and I found myself going into a depression, but also noticing how cooking felt like therapy, because Iʼd just put on some jazz music and zone out, and when I was all done, I felt whole again.

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Connect with our January Chef of the Month
Instagram: @thisgirlsgrub
Get Chef Whitney’s Catering

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

October 2019 Chef of the Month- Adriana Londono

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As October rolls around, not only are we pumped for delicious fall recipes, but we’re so excited to introduce our October Chef of the Month- Adriana Londono! Chef Adriana was born in Colombia & now resides/works in sunny Los Angeles and Valle de Guadalupe in Mexico. She is a private, holistic chef that is constantly creating innovative, healthy and plant-based recipes. From Avocado Risotto to Avocado Chocolate Mousse, her creativity and passion for food is inspirational. Find her story below and shop her look!

1. Where were you born?
Colombia

2. Where do you work and where are you based?
Los Angeles and Valle de Guadalupe (Mexico’s wine country). I am a holistic private chef.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My tomato peeler. As a plant-based chef, there are so many vegetables to peel and the tomato peeler makes life quite easy.

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

5. What advice would you offer for aspiring chefs?
Stick to your ideals when it comes to cooking. You want to be able to cook with the ingredients you love so that you can enjoy the process and offer your best creations.

6. What is one culinary tip every chef should know and perfect?
Pickling! Pickled vegetables compliment a dish very nicely, whether it is plant-based or not.

7. What does good food mean to you?
Healthy, holistic with fantastic flavor.

8. What features are important to you when selecting your chef outfit?
I am a girl, so I want to make sure my waist is highlighted and I also avoid white as I work a lot with beets, avocados and chocolate… hehe.

9. Favorite ingredient to work with?
I am obsessed now with cassava flour. It is an amazing substitute for wheat flour as it has some elasticity which is similar to gluten. I bake with it, make pizza crusts, tortillas, cookies, etc.

10. Favorite City to dine out in?
Los Angeles. Amazing plant-based restaurants there: Café gratitude, Plant food + Wine, Crossroads and Gracias Madre.

11. Best Dish you have ever made?
Mmm… that is a hard one, but the one that surprised me the most and is high up on my list is avocado risotto.

12. What do you like to eat most often on your days off?
Vegan pizza!

13. Person you would most like to cook for?
My boyfriend- he is my biggest fan and supporter.

14. What made you decide to become a chef?
At 28 I was diagnosed with a chronic illness called Meniere’s disease. Due to that, I couldn’t go out to restaurants anymore as I had to follow a low sodium diet and since I loved to eat amazing food, I started to cook it for myself and got really good at it.
I never had training of any sort but having lived in Italy and France helped me develop a sophisticated palette.

5 years ago, I decided to give plant-based cooking a chance and I am so enamored by it. I have so much more fun with it than I ever did using animal products. I feel challenged every day and feel very satisfied when I create new dishes that feel, taste and are real food without having to have hurt any animal in the process.

The world of plants is so vast and exciting; I am now learning to incorporate into my dishes many edible flowers, a succulent plant here in Mexico called Salicornia, vegan cheeses and butters, microgreens of all sorts and all kinds of non-gluten flours. Cooking has never been more fun!

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

Chef Dayanne’s Oatmeal Mini Cake Recipe

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Stir up the most important meal of the day! Chef Dayanne‘s Oatmeal Mini Cakes are a perfect treat to have for breakfast (or dessert, you can’t ever go wrong with that)! Chef Dayanne states that you can also make these cakes once and have breakfast ready for a week. Talk about a time-saver!

Ingredients

  • 2 cups of old-fashioned oats
  • 1 green apple, chopped or shredded
  • 1/4 cup of raisins
  • 1 teaspoon of cinnamon
  • 1 tablespoon of coconut oil
  • 1/4 cup of shredded coconut
  • 1 egg white
  • 1 cup of almond milk
  • 1 pinch of baking powder

Directions

1. Combine all ingredients and let the oats soak up the almond milk.

2. Let the mixture rest for 5 minutes.

3. Place the mixture in a muffin baking sheet (don’t forget to grease it first).

4. Bake for 25 minutes.

5. Enjoy!

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

CHEF DAYANNE’S EGGPLANT AND WALNUT MEATBALLS RECIPE

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Chef Dayanne’s Eggplant & Walnut Meatball recipe is both vegetarian and carnivore approved! Try this new spin at a traditional dish- trust us, you won’t regret it AND it’s delicious!

Ingredients

  • 1 eggplant
  • 1 egg white
  • Handful of roasted & chopped walnuts
  • 1/2 cup of shredded mozzarella
  • 1 cup of Panko bread crumbs
  • 1 teaspoon of garlic powder
  • Olive oil
  • Basil leaves
  • Salt & pepper
  • Marinara Sauce

Directions

1.  Bring the oven to 365 degrees.

2. Slice the eggplant in fine layers and place them in a large tray.

3. Add salt to both sides of the eggplant layers and place a paper towel on top.

4. Let rest for 15 minutes, the eggplant will “sweat” some water. Dry up with paper towel.

5. Place the eggplant in a greased baking sheet, coat with olive oil and bake until becomes golden brown.

6. Let the eggplant cool down a bit and bring to a food processor. Add shredded mozzarella, garlic powder and half of the bread crumbs. Salt and pepper to taste. Once the mixture is nice and soft, transfer to a bowl. Add the egg whites and stir well, you should have a nice, thick paste.

7. Add the chopped walnuts and mix by hand.

8. Bring the rest of the bread crumbs to a plate and assemble the meatballs. Make sure your hands are wet, make small-sized balls, and roll them in bread crumbs.

9. Bring a skillet to with olive oil to the stove in medium heat. Once the pan is hot, add the meatballs, make sure to rotate them so they cook evenly.

10. Add Marinara sauce.

11. Add some basil leaves for garnish, extra cheese if you desire and ENJOY!

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

CHEF DAYANNE’S ZUCCHINI RAVIOLI RECIPE

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If you’re craving pasta, but still want to eat healthy, then Chef Dayanne‘s Zucchini Ravioli Recipe is perfect for you! The dish is made of eggplant and mozzarella zucchini- definitely a delicious alternative to traditional ravioli. Get the recipe below!

Ingredients

  • 2 medium eggplants
  • 2 large zucchinis
  • 1/2 cup of mozzarella or ricotta cheese
  • 3 eggs
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 can of San Marzano Plum tomatoes
  • 1 teaspoon of sugar
  • 1 bunch of fresh basil
  • Olive oil
  • Salt and Pepper

Directions for Filling

1. Preheat the oven to 350 degrees.

2. Roast the eggplant until soft, let it cool down.

3. Remove the flesh from the eggplant and place in a bowl.

4. Add the eggs and mozzarella and mix everything very well.

5. Add salt and pepper to taste.

Directions for Zucchini Layers

It is ideal to have a Mandoline for this part of the recipe, but if you don’t have one
don’t get discouraged. You can still use a potato peeler or practice your knife skills.
Just be very careful!

1. Slice the zucchini in very thin and even layers, this is very important.

2. Add Salt and Pepper to taste to the zucchini.

How to Assemble

1. If you have a square mold (it is not necessary but will help you a lot) place the zucchini layers forming a cross.

2. Place some of the filling in the middle.

3. Very carefully bring the sides of the zucchini towards the center, making a nice square shape, and making sure the filling doesn’t come out.

4. Use a cooking brush to put some olive oil on top and place onto a baking sheet.

5. Continue this process until done with filling.

6. Bake all the ravioli until golden brown.

Directions for Tomato Sauce

1. Sauté the chopped onion in olive oil until translucent.

2. Add 2 minced garlic cloves. Add San Marzano plum tomatoes and mix well.

3. Add salt and pepper to taste.

4. To regulate acidity add a teaspoon of sugar or more if necessary. You can also add some water if sauce becomes too thick.

5. Bring the heat to low until the tomatoes dissolve.

6. At the very end, add some Chiffonade basil.

7. Mix well

Directions for Green Sauce

1. Bring a quarter pot of water to boil (Have a bowl full of iced water next to you).

2. Place the bunch of basil leaves into the boiling water and immediately transfer into the iced water.

3. With a hand blender, mix the basil with garlic, olive oil and salt and pepper

4. Plate and enjoy!

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

MAY 2019 CHEF OF THE MONTH- DAYANNE KADOSH

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We are so excited to bring in the new month, and with it, our May Chef of the Month! Meet Dayanne Kadosh, a Private Chef in the Miami area! Chef Dayanne envisions herself as an artist; an empty plate is her blank canvas. She was inspired by the skilled women in her family to follow her passion for food, and now her delicious dishes inspire us all! Read below to learn more about Chef Dayanne’s Story and shop her look!

 

1. Where were you born?

I was born in Montevideo, Uruguay

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

I’m based in Bay Harbor, FL and I own a Personal Chef Business.  I work as a private chef for a family in Coral Gables. Before being a chef, I’m an artist, and food is the medium I choose to express my creativity. The colors, aromas and fresh produce inspire me and make me think of an empty plate as a blank canvas.

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

Good quality sharp Knives. I love the German brand Wüsthof. There was a before and after in my life after getting a Vitamix. I like to have what’s necessary and not overload my kitchen with tools and gadgets I would rarely use. I appreciate working in a clean clear surface and being able to find what I need at the right time.

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

My sense of smell is sharp as my knives.

5. What advice would you offer for aspiring chefs?

Have fun, love what you do, be open to learn, learn from your mistakes and ALWAYS share your recipes, no one will make them as great as you do.

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

Every chef should develop their own style in the kitchen, find what type of cuisine they are passionate about and work on it ‘til they master what they do.

7. What does good food mean to you?

When I taste love, dedication and effort in a dish, that’s the best nourishment I can get.

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

Comfort, style, being able to move with ease and that the sleeves don’t touch the food!
Oh! And to be able to remove stains easily from the fabric. Messy days happen to the most experienced of us!

9. Favorite ingredient to work with?

Organic, local and cruelty-free foods. Good quality olive oils and special spices always make a regular dish stand out.

10. Favorite City to dine out in?

New York and Punta del Este.

11. Best Dish you have ever made?

I make a killer Shakshuka.

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

On my days off, I like to keep it simple yet delicious, a good avocado toast with mushrooms and scrambled eggs or baked salmon with roasted veggies. I love prepping healthy foods I can grab on the go during the week such as herbed egg muffins and nutty granola!

13. Person you would most like to cook for? 

Enrique Iglesias and Gordon Ramsay

14. What made you decide to become a chef?

Since I was a child, I was inspired by the women in my family who are very skilled in the kitchen. My mother and both of my grandmothers are excellent cooks and my best teachers. I’m forever grateful to them for allowing me to find my passion.

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

Chef Oscar’s Ancient Grains Veggie

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If you’re looking for a healthy and delicious dish, then Chef Oscar‘s Ancient Grains Veggie recipe is the way to go! Complete with fresh herbs and savory blends, this recipe contains all the the veggies and grains to satisfy your taste buds.

Ingredients

6 ounces ancient grains

4 ounces veggies (peppers, corn, heart of palm, sweet potato)

1 ounce thyme and mint mojo

2 ounces cilantro pesto

2 ounces red bell pepper sofrito

Directions

Use a blend of quinoa, farro, amaranth and lentils, cooked as per instructions on the packaging.

1. Heat the ancient grains and set on a plate or a bowl.

2. In a hot pan, sauté the veggies in hot oil until golden and add a mint sprig, a thyme sprig and a garlic mojo. (the sweet potato might have to be boiled before this point).

3. Remove the stems of the fresh herbs and set on top of the grains.

4. Place a spoonful of pesto to the right and a spoonful of red pepper sofrito next to the pesto.

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

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