I did a lot of menu recipe rework for restaurant chains. Taking the regular daily offerings and giving the cooks a new item to rehearse. When a kitchen staff gets bored, the customers always end up suffering. Showing how to kick start a new vegan menu is what I do best. Show and tell makes the staff feel more at ease and confident when a table of vegetarians come to dine. Usually, it's the common rice, tofu and pasta dishes with some salads to even out the plate. Boring food which most cooks hate cooking and preparing. By making a simple slaw using ingredients on hand, the cook takes on an new approach to a simple chore. I start this salad by a 2 minute quick steaming to all the cut up prepped vegetables which bring out the nutrients and flavors. Cabbage and kale, collarabi, radish, bok-choy and winter shaved beets get shredded and become the foundation of the salad. Green Onion, and ginger add some zip. A sharp kitchen mandolin is the best and quickest way to prepare vegetables. To make a cup of the dressing I mix 3 parts vegetable oil, 1 part unpasteurized apple cider vinegar, 1 tsp. of dijon mustard, 1 tsp. raw honey sea salt and fresh ground pepper. I use a shaker jar and after a good shaking the dressing emulsifies and is ready to drizzle over the cole slaw. For the plate presentation I slice some half-moon tomatoes, stack up the beans, carrot and celery stix for best eye appeal. Now dig in and enjoy a total vegan experience
King Cole Vegan Slaw.
I did a lot of menu recipe rework for restaurant chains.
Taking the regular daily offerings and giving the cooks a new item to rehearse. When a kitchen staff gets bored, the customers always end up suffering. Showing how to kick start a new vegan menu is what I do best. Show and tell makes the staff feel more at ease and confident when a table of vegetarians come to dine. Usually, it's the common rice, tofu and pasta dishes with some salads to even out the plate. Boring food which most cooks hate cooking and preparing. By making a simple slaw using ingredients on hand, the cook takes on an new approach to a simple chore.
I start this salad by a 2 minute quick steaming to all the cut up prepped vegetables which bring out the nutrients and flavors. Cabbage and kale, collarabi, radish, bok-choy and winter shaved beets get shredded and become the foundation of the salad. Green Onion, and ginger add some zip. A sharp kitchen mandolin is the best and quickest way to prepare vegetables.
To make a cup of the dressing I mix 3 parts vegetable oil, 1 part unpasteurized apple cider vinegar, 1 tsp. of dijon mustard, 1 tsp. raw honey sea salt and fresh ground pepper. I use a shaker jar and after a good shaking the dressing emulsifies and is ready to drizzle over the cole slaw.
For the plate presentation I slice some half-moon tomatoes, stack up the beans, carrot and celery stix for best eye appeal.
Now dig in and enjoy a total vegan experience