While the Chef Ben is busy creating new dishes with Kim’s harvest, Chef Marko Ellinger has a new class making its debut this month. In his Plant-Based Cooking demonstration, guests will learn about the many nutritional benefits of the fall bounty and how to incorporate these fresh ingredients for a dining experience that channels The Preserve Kitchen at home!
It may come as a surprise that plant-based cuisine isn’t necessarily vegetarian, but rather the focus of the plate is on nutrient dense vegetable dishes that provide health supportive probiotics, high mineral and fiber content and choices that adhere to sustainable sourcing and growing practices.
Chef Marko’s recipes all contain plenty of protein, fiber, and minerals. What does that mean exactly? Here are the ingredients, or as Chef Marko calls them, his “powerhouses” for a plant-based menu:
- Fermented products (like tempeh, miso, umeboshi paste)
- Seaweeds (like kombu and wakame)
- Legumes (like lentils and mung beans)
- Dark leafy greens (like lacinato kale and collards)
- Sesame, pumpkin, flax and chia seeds
Each class with Chef Marko will leave you with several recipes to try at home… but in case you can’t wait – here is one to get you started now!
Carrot Goji Compote
Recipe provided by Chef Marko Ellinger
This recipe features a fermented pickled plum paste that provides probiotic support (it’s also pretty delicious, too…).
- 1⁄4 tsp umeboshi paste
- 1⁄4 cup Bragg’s apple cider vinegar
- 1⁄4 cup fresh grapefruit juice
- 1 inch finely grated ginger root
- 1/2 inch finely grated fresh turmeric root
- 1⁄4 cup diced red onions
- 1 T. goji berries
- 1 T. fresh pomegranate seeds
- 2 grated carrots
- 1⁄2 cup of grated watermelon radish
Combine ingredients in a mixing bowl and chill. Serve room temperature over your favorite protein or vegetable dish and enjoy!