Friday, October 17, 2014

Just Cookies from Hampton Creek

Just Cookies is a new, commercial frozen cookie dough. Four of their 5 flavors are vegan!


















How are they? They nailed the texture and look. I personally believe they need more flavor (just more salt?) although they are going fast in the cafeteria.



Sunday, September 28, 2014

Sunday, September 21, 2014

The Professional Vegan Cookbook

THE PROFESSIONAL VEGAN COOKBOOK
OVER 450 VEGAN RECIPES FOR RESTAURANTS, CAFES, WEDDINGS, HOME ENTERTAINING, HEALTHCARE, SPECIALTY DINING VENUES, & LARGE GROUP GATHERINGS

Now Available!

3 editions to choose from:





paperback color edition
(color photos)
paperback black and white edition
(black and white photos)
e-book Kindle















This 450+ recipe cookbook contains a wide range of large batch, commercial kitchen tested recipes, and was created by a commercial kitchen chef who has been working in the industry since graduating from culinary school in 1986. The recipes use common commercial kitchen terms in clear, step-by-step instructions, and utilize ingredients commonly found in most professional kitchens.

The nearly 100 vegan baking and dessert recipes (muffins, cookies, cakes, quick breads, doughnuts, etc.) compete with the extensive international entrees for your attention. Customizable core recipes (cornbread, pancakes, daal, etc.) make a great starting point in creating your own establishment's favorites. Individual chef's notes located at the top of most recipes offer suggestions on garnishes, sides, and tips on making production easier. Information to be conscious of when purchasing, preparing, and serving vegan food is discussed.

Recipes include:
Entrees: Asian, Indian, Italian, Mexican, American, and more. Desserts: Cakes, cookies, puddings, and more. Lunch: Sandwiches, wraps, salads, and more. Soups, side salads, side dishes, breakfast entrees and pastries, appetizers, small plates, sauces, gravies, dips, spreads, and beverages round out this extensive collection.


Wednesday, July 30, 2014

600 pounds of blueberries

What do you do when you receive 600 pounds of fresh, local, wild New England hand picked blueberries? I found out while working at Hampshire College in Massachusetts this summer. FYI, there are approximately 800 wild blueberries per pound.


First you make 20 gallons of blueberry jam,
sweetened with real maple syrup.


Hampshire College Executive Chef Lydia Kumpa making jam.


Wild, Local, and fresh blueberry jam.
Freeze until needed.


We placed the remaining blueberries on parchment paper 
lined sheet trays and IQF them.


Sous Chef David Vanderpoel packaging the frozen blueberries.


Time to make vegan pancakes!
This thing is called a pancake gun, used to
get perfectly round and portioned pancakes. You can adjust
the amount of batter it dispenses with the white plastic
thing on the top.


Half whole wheat blueberry pancakes!


Half whole wheat blueberry pancakes with blueberry jam.


Don't forget the syrup!




Friday, June 27, 2014

Vegan Boy #1

Vegan Boy #1
(vegan comic strip)














I could not decide which one I liked best.

Saturday, June 7, 2014

vegan dry ice ice cream





Problem:
I wanted to make vegan ice cream at work, but I did not have an ice cream machine and I needed to make at least 3 gallons.
Solution:
Dry Ice Ice Cream

I called up our local ice company and ordered 15 lbs. (which was the minimum amount I could order). It cost about $35.00.

And I made chocolate ice cream.

It was so much fun I decided it would fun to share this trick as a front of the house demo.
I made two flavors, kumquat and velvet chocolate. They were both coconut milk based.


Adding the kumquats, coconut milk, oj concentrate, and sugar.
Mixing
Adding the mixture to the electric mixer with the paddle attachment.
Adding the dry ice. You will need about 5 lbs. of dry ice per gallon of mixture
or half that amount if you pre-chill all the ingredients, which is recommended.
Mixing takes about 10 minutes for 3 gallons of unchilled mixture
or 5 minutes if you are using pre-chilled ingredients. 
video

Sunday, April 20, 2014

Professional Vegan Cookbook Coming Summer 2014!

Professional Vegan Cookbook
Coming Summer 2014
Print and e-book options
Over 450 Recipes!
Desserts: Cakes, Cookies, Puddings, and more!
Main Entrees: Asian, Indian, Italian, Mexican, and more!
Lunch: Sandwiches, Wraps, Lunch Salads, and more!
Breakfast: Entrees and Pastries
Appetizers & Small Plates
Beverages
Sauces and Gravies
Dips and Spreads
Soups, Side Salads, Side Dishes
Business Contact:
professionalvegancooking@gmail.com



Monday, March 31, 2014

Free Chef's Revenge Hot Sauce Cookbook (E-book only)

Free at Amazon Kindlee-books, or goodreads




The Chef's Revenge Hot Sauce Cookbook is a small but mighty collection of unique and creative recipes. This e-book contains eight original hot sauce recipes, three bonus recipes, and a brief history of chili peppers and how they are rated for heat. These hot sauces use a wide range of peppers including ghost, jalapeno, bird's eye, and more, and then are combined with striking ingredients such as coconut milk, chocolate, and mango. They range from spicy to burning hot, while maintaining a balance of heat and flavor. One even fluoresces under black light, making it a great candidate to help anyone impress their hot sauce loving friends!

Fear the Sear!

Monday, February 10, 2014

Happy National Carrot Day (Feb. 6th 2014)

Happy National Carrot Day (Feb. 6th 2014)

Carrot Palm Tree



carrot palm tree with dinosaurs 










carrot palm tree



Karoto Flower Tool


Karoto


karoto


karoto




karoto


Vegan Carrot Top Pesto with Mint and Hazelnuts:
Why compost carrot tops when you can make a vegan pesto out of them!

Vegan Carrot Top Pesto with Fresh Mint and Hazelnuts




Vegan Carrot Top Pesto with Fresh Mint and Hazelnuts
Yield: 48 servings (appetizer) 

Portion: 1 cup cooked pasta, ¼ cup Carrot Top Pesto
Garnish Options: chopped hazelnuts, mint leaves, carrot leaf
Chef's Note: Oregon hazelnuts have superior flavor.
_____________________________________

5 lbs. uncooked pasta

Carrot Top Pesto:
½ gallon medium diced carrots
4 cups peeled whole garlic cloves
6 cups canola oil
½ gallon lightly packed carrot tops
2 cups lightly packed mint leaves
2 cups chopped hazelnuts
Salt to taste
_____________________________________

      1)            Prepare pasta:
a)      Cook and chill pasta.
      2)            Prepare Carrot Top Pesto:
a)      Sauté carrots and garlic with oil until garlic is tender (about 20 minutes). Chill completely.
b)      Puree carrots, garlic, and oil with carrot tops, mint, and hazelnuts.
c)       Add salt to taste.
      3)            Assembly:
a)      To order, sauté pesto with pasta.