Creamy Vegan Lemon Cauliflower Risotto Recipe | Interview with Chef Martin Oswald
Chef Oswald started his career at the famous Willi Dungle Health Resorts in Austria. He is a protégé of Wolfgang Puck and has had two nominations for top ten chefs in America. Five years ago, Chef Oswald curated the menu for Bolay Restaurant in Florida. Bolay is a health food restaurant chain concept with 18 outlets that was started by Tim Gannon founder of Outback Steakhouse and his son Chris.
Chef Oswald owns mix6, a fast casual concept in Snowmass Village and Pyramid Bistro, a Nutritarian Restaurant in Aspen, Colorado. He lectures for Dr. Fuhrman’s health retreats and at the Aspen Valley Hospital Cardio Rehab Center. Locally, Oswald is also known for catering the VIP Jazz Aspen events for up to 7000 guests and for the Aspen Institute Gala events. His recipes have been featured in “Prevent and Reverse Heart Disease (the Cookbook)” by Dr. Caldwell Esselstyne and Dr. Fuhrman’s “Eat to Live Cookbook”. Chef Oswald worked on a one month plant based health study with Dr. Laurie Marbas from Plant Based Telehealth. Participants lowered cholesterol by up to 27 percent and showed other significant health improvements.
Chef Oswald’s vision is to formulate a financially sustainable restaurant chain concept, allowing guests to eat fresh, flavorful foods that reverse chronic disease.
Aromatic Thai Soup
Recipe by Chef Martin Oswald
Tom Kah Phak
Serves 4
1 x1inch piece ginger, peeled and minced
1x1 inch piece galangal, cut into coins
10 Lime Leaves
2 stalks lemongrass, cut into 4-inch pieces
2 cups vegetable broth salt free
4 cups coconut water
1 cup onions sliced
4 cups cabbage sliced
1 cup carrots diced
2 cups potato diced
12 oz shiitake
2 tablespoon dates diced
½ cup cilantro stems
1 thai chili sliced
4 lime wedges
½ cup Thai basil
Instructions:
Reserve the thai basil, thai chilis and lime wedges. Combine all other ingredients bring to a boil and let simmer for 15 minutes. Check for doneness on the potato and serve in a bowl. Present the chilis, thai basil and lime on the side.
Vadouvan Spiced Sweet Potato with Green Lentils and Basil
Recipe by Chef Martin Oswald
For the Sweet Potato
4 sweet potato, medium size
½ cup almonds sliced
2 tablespoon vadouvan
Instruction:
Pre heat the oven to 425 d. With a fork poke holes into 4 medium sized Sweet potatoes. Bake for 50-60 minutes or until there is still a light resistance when inserting a knife. Chill the potatoes for 5 minutes. Peel them and cut into half’s. While the potatoes are baking make the crust. Place the sliced almonds and spice mix in a plastic bag and crush them with a mallet. Crust the baked sweet potato half’s with the almond mixture and bake in the oven for 5 minutes. Serve over the Lentils and garnish with torn lentil leaves
For the Green French Lentils
1 cup onion diced
2 cups carrots diced
1 cup celery diced
1 cup leeks diced
2 tablespoon ginger minced
1 tablespoon garlic chopped
1 tablespoon garam marsala or other curry
2 sticks cinnamon
1 bay leave fresh or kafir lime leave
¾ teaspoon chili flakes smoked
4 cups vegetable stock no sodium
½ cup tomato sauce
1 cup green french lentils
Instructions:
Combine the onions, carrots, ginger, garlic, leeks and celery in a stainless-steel pot. Stir without water for 5 minutes, add the garam marsala, cinnamon stick, kafir lime leave and chili flakes, saute for 30 seconds to activate the flavor from the spices. Add the vegetable stock, tomato sauce and bring to a boil. Add the green lentils and simmer for 25 minutes.
Lemon Cauliflower Risotto with Seasonal Salad
Recipe by Chef Martin Oswald
Serves: 4
Ingredients:
1 cup onion, diced
4 cloves garlic, diced
1 tbs ginger, finely chopped
1 cup leeks, diced
6 cups cauliflower florets, very finely chopped
1 cup roasted red bell peppers, sliced
2 tablespoon ras el hanout, or madras curry
6 sprigs thyme
1 tablespoon Lovage
1 teaspoon smoked chili flakes
1 1/2 cups low-sodium or no-salt-added vegetable broth
2 lemons, juiced and zested
Ingredients for cashew cream
1 cup cashew
¾ cup water
2 tablespoons nutritional yeast
1 teaspoon cajun spice
Instructions:
For the Cashew Cream
Combine all ingredients in a high-powered blender and blend for 1 minute. Let the mixture sit for ten minutes and blend again for 1 more minute at highest speed to make a silken texture. Set aside
For the Risotto
Sauté the onion, garlic, leeks, ginger, cauliflower and pepper in a stainless pot without water, stirring often for about 5 minutes.
Add the ras el hanout, stir for 30 seconds, add the vegetable broth, chili flakes, thyme,lovage, lemon juice and zest, bring to a boil and cook 5 minutes more.
Add the cashew cream and more vegetable stock if needed simmer one more minute.
For the Salad
In a bowl combine 1 cup of seasonal fruit diced (apples, nectarine or watermelon), 6 basil leaves, 1 tomato, ½ red onion with the juice of ½ lemon. Add 4 cups mixed greens. Serve over the risotto for extra acidity and sweetness..
Garlic Shrimp and Rosti: Quarantine cooking with whatever you have [갈릭 쉬림프와 감자 로스티]
This video is a recipe and instructions for Garlic Shrimp and Potato Rosti. Step by step guide is included with the voice instructions on how to make an impressive Shrimp dish with using just what is available in your home kitchen.
Cooking with What you have is very important especially if you are residing in a country with COVID-19 pandemic lock down. Since a great number of people stay home and cook, there are lots of left over ingredients from home cooking. So today, I decided to cook with what I have in my kitchen.
I found a box of shrimp in the freezer, so badly freezer burnt and not in a good shape. I also found there are left over potatoes from my previous potato chips with curry salt episode. So here comes the Garlic Shrimp and Rosti from The Prokitchen.
Ingredients:
Shrimp peeled and deveined 8 ea
Potatoes (Waxy) 200g
Egg 1ea
AP Flour 1 Tbsp
Onion fine diced 25g
Red Pepper fine diced 10g
Parsley chopped 1 Tbsp
Garlic 4 cloves
Chili 1/2 ea
Butter 2 Tbsp
Olive oil 2 Tbsp for shrimp and garnish
Neutral oil 1/2 cup
S&P Taste
Directions:
1. Use a mandolin and slice potatoes and julienne cut .
2. Mix in flour, salt, pepper, and beaten egg to make the rosti mix.
3. On a medium high heat cook the rosti in portions about 1 cm thickness with shallow oil+butter covering about 1/3. Flip and cook until golden brown with basting with oil on top.
4. On a new pan add olive oil and onions and sweat on medium low heat for 3 minutes.
5. Add garlic, red pepper, chili and cook until garlic starts turning brown.
6. Cook Shrimp about 1 minute on each side depending on the size.
7. Finish with butter to coat the surface of the shrimps.
8. Plate and serve as guided.
Happy Cooking!!!
Snow Peas & Dip
A quick and delicious way to enjoy snow peas!
Edamame
Impress your girl with an appetizer that the Nappychef35 stumbled upon while sampling wine in Orlando's Little Saigon with his buddy Nolan.
BLANCHED BROCCOLI & OKRA IN SPICY SAUCE
Friday, June 28 2019
BLANCHED BROCCOLI & OKRA WITH SPICY SAUCY GRAVY
For the days you don’t feel like eating raw food, lightly cooked vegetables is the way to go. One of my favourites is blanched whole okra poached in slightly acidic water. I have used asam keping, tamarind, rice vinegar, lemon juice and lime juice to provide the acidity. You need to cook the okra whole, without cutting them, or else the mucilage will be excreted and make a whole mess of things, although the acidity does mitigate this to a limited extent. I just cut the stem off transversely (kerat) just where the “ring” is at the neck of the okra. Look closely at an okra and you’ll see the ring and know what I mean.
Note
Acidity in the water you use to boil the okra is not necessary if you cut the okra as demonstrated in the video.
Between 8 to 12 okra makes a decent meal. After blanching for 1-2 minutes (its not critical — okra may be eaten raw) you may cut the okra without worrying about the mucilage seepage. I only cut the longer ones. Then, I toss them in a light sauce/gravy made from a mixture of soy/Tamari sauce, sushi seasoning sauce, Maggi Seasoning, Lea & Perrins, rice vinegar, or Bragg’s Liquid Aminos with the exact sauces and proportions used depending on my mood. I had on previous occasions steeped minced raw garlic and green cili padi in this sauce mixture. Some cut scallion and cilantro taste good in it, too.
After tossing, eat the okra with the “gravy,” if you had used too much soy sauce and its too salty, you can adjust by adding some lemon/lime juice or some water. Its very flexible. Due to wide latitude, this recipe from the Agak-agak School of Cookery lends itself to beginners and teens just learning to cook.
Recipe Video
References
Allium is a genus of monocotyledonous flowering plants that includes hundreds of species, including the cultivated onion, garlic, scallion, shallot, leek, and chives.
Chilli Peppers
Serrano peppers are referred to in the Malay language as cili besar merah for the red ones and cili besar huijau for the green ones.
Cili Padi
Garlic Biochemistry
The sulfur-containing amino acids: an overview
Sulfur containing amino acids contribute substantially to the maintenance and integrity of cellular systems by influencing cellular redox state and cellular capacity to detoxify toxic compounds, free radicals and reactive oxygen species. Methionine and cysteine are the two primary sulfur-containing amino acids in mammals. Methionine is an essential amino acid, obtained by dietary intake while cysteine is non-essential.In addition, thiol imbalance has been associated with multiple disorders, including vascular disease, Alzheimer’s, HIV and cancer.
Vasodilation
How To Cook Vegan Japanese Fried Rice #vegan #bumble #veganrecipes #cauliflowerrice #cauliflower
How To Cook Vegan Japanese Fried Rice #vegan #bumble #veganrecipes
I took the opportunity to convert a Japanese rice recipe and augmented so that it can be more vegan friendly. In addition to that had the opportunity to exchange regular white rice for college flower rice. It turned out to be a very good creation, tasty as well as extremely nutritious and an Anti-inflammatory meal. Here's look at the original Link to the recipe before I added my own personal vegan twist to it.
Original Recipe
01:03 listing ingredients
04:05 stir fry explained
06:02 Just egg deviation
09:00 mixing for final product
11:00 last seasonings
13:00 plating it up and taste test
Ingredients:
chopped
carrots
scallions
white mushrooms
yellow onions
cauliflower (ground up in food processor)
pepper
liquid smoke ( mesquite)
Lawry seasoning salt
Canola oil
JustEgg (plant based egg substitute)
Vegan butter
Minced garlic
#vegan #veganrecipes #cauliflower #cauliflowerrice #japaneserice #justegg #carrots #anti-inflammatory #vegancouples #veganatrong #overfifty #breakingnews #tiktokfood #instagramrecipes #foodie #wholefoodplantbaseddiet #IntermittentFasting #healthylifestyle #healingfoods #whatthehealth #deanornish #cancerfightingfoods #homecooking #quickmeals #brascobeastmode