Vegan Zucchini Carpaccio with Currants & Pine Nuts Recipe with Spork Foods
Non Toxic Revolution and the girls from Spork Foods partnered up for What to Eat Wednesday (When You're Gearing up for a Vegan Summer)! In this episode, they show you how to make a delicious vegan Vegan Zucchini Carpaccio with Currants & Pine Nuts drizzled with a Balsamic Reduction!
For the full recipe head here:
Watch other vegan recipes from Spork Foods below!
Vegan Sticky Date Caramel Pudding Recipe
Vegan Jerk Coleslaw with Plantain Strips Recipe
Vegan Crème Fraîche and Berry Parfait Recipe
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About Non Toxic Revolution:
Non Toxic Revolution's™ mission is to inform, educate and inspire young people to revolt against the dangers of toxic chemicals in their environment and food supply especially those linked to the initiation of breast cancer. Its aim is to focus on prevention as a means to maintaining long-term health and well-being. NTR also provides alternative choices so that young people everywhere can make smart changes.
NTR is part of The Keep A Breast Foundation's™ mission to encourage youth to embrace prevention as a deterrent to breast cancer and other breast diseases and cancers.
Connect with Keep A Breast!
About The Keep A Breast Foundation:
The Keep A Breast Foundation™ is a nonprofit organization with a mission to empower young people around the world with breast health education and support.
The Keep A Breast Foundation™ is headquartered in the United States as a 501 (c) (3) nonprofit. We are supported in fulfilling our mission by international partners Keep A Breast Canada, Keep A Breast Europe, Keep A Breast Japan and Keep A Breast Chile.
About Spork Foods:
Jenny Engel and Heather Goldberg are the entrepreneurial sisters behind Spork Foods, the most popular vegan cooking school in California. They offer people all over the world the opportunity to take their innovative and fun cooking classes through their membership-based website, Sporkonline.com. Quickly becoming the go-to girls on the future of vegan cuisine, Jenny and Heather are regular contributors to VegNews Magazine and the recipients of a prestigious Veggie Award. The Spork sisters have been featured in The Los Angeles Times and other leading print publications, and have appeared on television as cooking instructors to the stars. Their first cookbook, Spork-Fed, is currently available in stores and online with a foreword by fellow sisters and fans, Emily and Zooey Deschanel.
Pasta with Sardines, Currants, Green Olives, & Pine Nut Breadcrumbs
Pasta with Sardines, Currants, Green Olives & Lemon with Pine Nut Breadcrumbs
Serves 4
12 oz dried medium pasta, such as penne, bowties, or ziti
Kosher salt
2 tbsp olive oil
1 yellow onion, diced
4 cloves garlic, thinly sliced
1 tbsp fresh thyme leaves, minced
1 small red chili, minced, or 1 pinch dried chili flakes
1 lemon, zested and juiced
¼ cup dry red wine
Freshly ground black pepper
2 tbsp dried currants
6-8 oz canned smoked sardines
½ cup mild green olives, such as Castelvetrano or Cerignola olives, pitted and roughly chopped
1 ½ tbsp capers, rinsed (optional)
Freshly grated Parmigiano Reggiano, for serving
1. Bring a large pot of salted water to a boil and add pasta; cook until al dente. Drain, reserving 1 cup of pasta cooking water. Toss pasta occasionally to prevent it from sticking.
2. Place a wide skillet over medium heat and add a thin layer of olive oil. When oil is shimmering, add the onions and saute until golden brown, about 5 minutes. Add garlic and cook until aromatic and beginning to color, 1-2 minutes. Stir in thyme, chili, and lemon zest and cook 1 more minute. Deglaze with wine and use a wooden spoon to scrape the brown bits off the bottom of the pan. Season with kosher salt and black pepper and stir in currants.
3. Stir in sardines, olives and capers and cook until warmed through, about 2 minutes. Add cooked pasta, ¼ cup pasta cooking water, and the juice of half the lemon. Toss until well combined; add more pasta water as needed. Taste and adjust seasonings. Serve with freshly grated parmesan and pine nut - breadcrumbs.
Pine Nuts & Breadcrumbs
2 tbsp olive oil
½ cup panko breadcrumbs
1 garlic cloves, thinly sliced
½ cup pine nuts, roughly chopped
¼ cup freshly grated pecorino romano or parmesan
Freshly cracked black pepper
1. Place a wide skillet over medium heat and add 2 tbsp olive oil. When oil is shimmering, add breadcrumbs, pine nuts, and garlic. Cook, tossing often, until golden brown, about 5 minutes. Transfer the mixture to a paper towel lined bowl, let cool, then remove towel and stir in freshly cracked black pepper and grated pecorino romano or parmesan cheese.
Roasted Chicken & Panzanella Salad Recipe (inspired by Zuni Cafe!)
How to make Roasted chicken and Panzanella Salad, made famous by Zuni Cafe! Recipe Below!
► Watch the DINNERVIEWS episode that uses this recipe:
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RECIPES:
Crispy Cast-Iron Roast Chicken
Serves 2 to 4
1 (3-pound) chicken
4 sprigs fresh thyme, about ½-inch long
2¼ to 3 teaspoons kosher salt, depending on the size of the chicken
Panzanella salad
Generous ½ pound slightly stale, peasant-style bread
¼ cup olive oil + 3 tablespoons
1½ tablespoons Champagne vinegar
Kosher salt and freshly ground black pepper, to taste
1 tablespoon dried currants
1 teaspoon red wine vinegar
2 tablespoons pine nuts
3 garlic cloves, sliced
¼ cup scallions, including some of the green parts
2 cups arugula,
PREPARATION:
To prepare the chicken: Two to 3 days before roasting the chicken Pat dry inside and out. Using your finger, loosen the skin of the bird and add the thyme into each pocket. Heavily season with the salt and pepper, on the outside and inside the cavity. Tuck the wing tips behind the shoulders. Cover loosely and refrigerate from 2 days for a smaller chicken to 3 days for a 3½-pound chicken to help the chicken be fully seasoned and for the skin to dry out.
Preheat the oven to 475 degrees. 475˚F (245˚C)
Heat a seasoned cast iron pan on medium-high heat until hot. Make sure your seasoned chicken is patted fully dry and place it, breast-side up, in the hot pan. It should sizzle.
Place the pan in the center of the oven. Listen and watch for it to start sizzling and browning within 20 minutes. If it hasn’t, increase the temperature progressively until it does. If the chicken begins to char, or the fat is smoking aggressively, reduce the temperature by 25 degrees. After 30 minutes, turn the bird over and roast 10 to 20 minutes. Turn bird again to the re-crisp breast skin, another 5 to 10 minutes. Total roasting time will be 45 minutes to 1 hour, or until the internal temperature is 165˚F (74˚C). Carve chicken once cool. Save all the drippings
Let the chicken rest. Turn the oven to broiling temperature.
To prepare the Panzanella: first, soak the currants in the red wine vinegar. Microwave for 30 seconds, toss and set aside to plump up and cool.
Add large chunks of leftover bread to a sheet pan. Cut the bread into 2 large chunks. Carve off the bottom crust and most of the top and side crust, leaving some on for texture. Brush with the 2 tablespoons olive oil, season with salt and pepper. Broil briefly for 2-3 minutes on each side briefly, to crisp and lightly color the surface on both sides. Trim off any charred tips. Once cool enough to touch, Tear various-sized pieces and set aside. You should get about 4 cups.
To a skillet on medium heat add the pine nuts to the dry pan. Toast, shake and stir for 2-3 minutes or until the pine nuts are aromatic. Set aside.
add 1 tablespoon olive oil in the small skillet and keep on medium-low heat, add the garlic and green onions. Cook gently until softened, not browned. Remove from the heat and add to the crusty ripped bread. Add the fresh arugula, toss to combine.
Transfer the salad to a platter and nestle in the pieces of chicken.
Enjoy!
© 2020 Matthew Francis
© 2020 Francis Film, LLC
ROTINI PASTA WITH ROASTED CAULIFLOWER - #MeatlessMonday - Chef Lisa Schoen
In this recipe, we give you a #meatless option as well as an option for those who do eat meat!
Try out my recipe and let me know whFor today’s #MeatlessMonday recipe, we are going with a roasted cauliflower pasta!at you think? You can do it!
INGREDIENTS
Gluten Free Rotini Pasta
Reserve 1 Cup Pasta Water
2 Heads Cauliflower, cut into florets
Olive Oil
Smoked Paprika
Salt and Pepper to taste
4 Cloves Garlic, thinly sliced
1 Tablespoon Italian Seasoning
Red Pepper Flakes to taste
Salt and Pepper
1/2 Cup Chicken Stock
Zest of one Lemon
Juice of 1/2 Lemon
1 Tablespoon Butter
Basil Leaves for Garnish
Parmesan Cheese for Garnish
EVO
1/4 Cup Toasted Gluten Free Bread Crumbs
Crumbled Bacon for Garnish (optional)
DIRECTIONS
Preheat oven to 450 degrees.
Cook Pasta until al dente, drain and reserve 1 cup of pasta water.
On a sheet pan, combine cauliflower, olive oil, paprika and salt and pepper to taste. Roast in the oven 20-25 minutes until cauliflower is golden brown.
Remove and set aside.
In a large sauté pan, add sliced garlic and olive oil. Cook garlic until golden. Season with salt, pepper, Italian seasoning and chili flakes.
Deglaze pan with stock and stir to get any bits stuck to bottom of pan. Add cauliflower and pasta to pan. Stir to combine.
Add pasta water, lemon zest, lemon juice and butter. Garnish with basil, cheese and extra virgin olive oil.
Top with toasted bread crumbs.
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Fusilli Zafferano from Assaggio Ristorante in Seattle
Fusilli Zafferano is one of our favorite dishes from Mauro Golmarvi's Assaggio Ristorante in Seattle. Pine nuts, currants, arugula, saffron, and sausage are just a few reasons to try this fresh and tasty pasta dish!
Get recipe details and step by step photos at TheBrownLounge.com here
Red Lentil Penne Pasta with Chorizo, Sofrito, Pine Nuts and Currants
Get the recipe at:
This Barilla Red Lentil Penne Pasta with Chorizo, Swiss Chard, Pinenuts and a zesty Sofrito sauce is a great match for the natural flavor of the pasta. A little bit of chorizo really ups the appeal, but if you leave it out, this dish is naturally vegan. With pasta providing a comfort-food base, the nutty crunchy pine nuts, pop of sweet currants, and salty-savory chorizo give this dish lots of flavor appeal. It also shows how using a small amount of animal protein can maximize flavor and still keep a plant-forward profile.
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