Hang Outs: Cooking with Grace

 

We hung out with Grace, an NYU food studies grad student, farmer and chef extraordinaire who taught us how to make an all vegan meal. One of the challenges of cooking vegan, she says, is bringing out the flavor of the natural vegetables. Most people rely on some kinda of chicken or beef stock to add flavor to a dish. But Grace enjoys the bringing out the flavors in the produce itself. If you want a healthy alternative give this recipe a shot.  It was extremely delicious.

 

WHAT YOU’LL NEED

SCALLIONS. SALAD GREENS (ARUGULA, SPINACH, BABY KALE… WHATEVER YOU LIKE). ASPARAGUS. 2 AVOCADOS. SPROUTS. SWEET POTATOES. 1 MEDUIM ONION. CILANTRO. 1 CAN OF BLACK BEANS. 1 CAN OF WHOLE TOMATOES. PEANUT BUTTER OR DATES. CRANBERRIES. 1 PEAR. BALSAMIC VINEGAR.  ALMONDS.  2 CLOVES OF GARLIC.  SALT AND PEPPER. CINNAMON. CHILI POWDER. THYME. CAYENNE. RAW CACAO.

PREPARATION

POTATOES: PREHEAT OVEN TO 365 DEGREES. WASH SWEET POTATOES AND STAB WHOLES IN THE POTATOES TO LET THEM BREATHE. RUB SWEET POTATOES IN OLIVE OIL AND SALT AND PEPPER THEM. PLACE IN OVEN AND COOK FOR AROUND 45 MINUTES UNTIL TENDER.

SAUCE: IN A SAUCE PAN SPREAD AROUND OLIVE OIL AND PLACE AT MEDIUM HEAT. CHOP ONIONS IN CHUNKS AND ADD TO PAN. ADD A TSP OF CINNAMON AND CHILI POWDER. ADD A SPLASH OF THYME AND CAYENNE. COOK ONIONS TILL SOFT OR ABOUT 5 MINUTES. ADD GARLIC. ADD TOMATO JUICE FROM THE CAN OF WHOLE TOMATOES TO ENSURE GARLIC DOES NOT BURN. AFTER ONE MINUTE ADD THE REST OF THE TOMATOES TO THE PAN AND COOK FOR 10 MORE MINUTES. ONCE REMOVED FROM HEAT ADD TLBS OF RAW CACAO AND TAHINI. ADD TLBS OF HONEY TO SWEETEN THE SAUCE. ADD PEANUT BUTTER (OR DATES). ONCE THE SAUCE IS DONE PUT INTO A BLENDER TO MAKE IT A PUREE. ADD SALT AND PEPPER. 

SALAD: SOAK CRANBERRIES IN BALSAMIC VINEGAR FOR 20 MINUTES. CUT PEAR INTO SLIVERS. AND PLACE THEM IN A BOWL AND POUR THE CRANBERRIES AND VINEGAR ON TOP. LET IT SOAK.  USE VINEGAR FROM PEARS TO MAKE VINAIGRETTE FOR SALAD. ADD 2 TLBS OF OLIVE OIL, ONE TLBS OF HONEY, AND DIJON MUSTARD. SQUEEZE HALF A LEMON INTO THE SALAD DRESSING. SNAP ENDS OFF THE ASPARAGUS. COOK ASPARAGUS ON THE STOVE WITH OLIVE OIL AND SALT AND PEPPER. COOK SCALLIONS ON STOVE WITH OLIVE OIL AT MEDIUM HEAT. ONCE COOKED CHOP THE ASPARAGUS INTO 1 INCH PIECES AND CHOP UP THE SCALLIONS. PREPARE THE SALAD. PLACE GREENS IN BOWL ADD SCAILLIONS, ASPARAGUS, PEARS, CRANBERRIES, ALMONDS, AND CHOPT AVOCADO. AND JUST ADD THE SALAD DRESSING. 

FINAL: CUT OPEN SWEET POTATOES. DRIZZLE BALCK BEANS ON THE POTATO. TAKE THE LEAVES OFF THE STEMS OF THE CILANTRO. ADD CILANTRO AND AVOCADO TO THE TOP OF THE POTATO. DRIZZLE THE SAUCE ON THE SWEET POTATO. ADD SOME GOAT CHEESE IF YOU ARE NOT VEGAN AND WANT SOME EXTRA FLAVOR.

BON APPETI!