A LATE SUMMER VEGAN FEAST

As a chef, I am asked to do many things related to food, and from time to time those things come with challenge and intrigue. This last month has been no different and, in fact, brought the particularly fun challenge of preparing a vegan feast for some guests we were entertaining here at the Culinary Adventure Cooking School.

Planning menus is one of my guilty pleasures. For me there is a multi-dimensional element that transcends any other creative medium. Elements of flavor, texture, color, platting, table setting, lighting, particular needs and expectations of each guest – all of these things come together to create an experience. And for me, this experiential art form is even more fulfilling when I experience it for the first time with my guests.

I am not new to vegan cooking, though I do not have the level of confidence I am used to with other cuisines. There is an allure to serving menus for the first time. There is the risk of vulnerability and the potential for great reward. – Steve Sommers, Executive Chef

GLAZED CARROTS WITH AQUAFABA & SMOKEY PLUM CHIPOTLE SAUCE

Aquafaba

1 cup liquid from a 29 oz jar of Chick Peas

1 tablespoon cream of tartar

3 tablespoons Fischer & Wieser’s Smokey Plum Chipotle Sauce

 Glazed Carrots

 2 tablespoons olive oil

 4 baby carrots sliced thin

2 tablespoons honey

To make the Aquafaba, pour all ingredients into a stand mixer with a whip attachment. Whip until soft peaks have formed. This takes between 5-10 minutes. Reserves until carrots are cooked. To make the carrots, place a skillet  on the stove and turn to a high heat. 

Once pan is hot, add olive oil. Place sliced carrots in the skillet and saute until golden brown but still crisp-tender. Turn off the heat and add honey, tossing carrots to coat. Scoop aquafaba onto plate, place carrots on top and drizzle with Smokey Plum Chipotle sauce and a little additional olive oil.


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