By Brack Johnson

 

Think of a plant-rich meal. Are you reflecting on tasteless tofu, soggy broccoli, overcooked beans?

 

Think again.

 

The Culinary Institute of America (CIA for short), the country’s premier cooking college, has figured out how to move veggies to center stage while keeping the flavorful show going.

 

The college has trained dozens of famous personalities, some of whom you may know from TV, including Anthony Bourdain, Roy Yamagushi, Cat Cora, Rocco DiSpirito, Amanda Freitag, Sara Moulton, Charlie Palmer, Michael Symon, Roy Yamaguchi, Geoffrey Zakarian, Anne Burrell, Roy Choi and Scott Conant.

 

Luckily for me and my taste buds, I got to take a five-day, bucket-list intensive titled “The Plant-forward Kitchen” at the CIA’s stunning, 170-acre campus in the Hudson Valley region of New York.

 

The foodies at my course were a fun mix of people from all over the country with experience behind the stove ranging from zero to hero. Among them were a 25-year-old whose mom had given her the experience as a present for her big birthday; a photo editor from The New York Times; a retired Nestle executive; and a culinary teacher from a local high school who wanted to bring plant-based know-how back to his students.

 

We all wore crisp, white chefs’ uniforms provided by the school. Our instructor, Carolyn Morabito, graduated from the CIA and worked as an executive chef for high-end hotels before returning to teach. Patient and calm no matter what problem a student might have, she’s a funny and engaging storyteller who inspired us every step of the way.

 

Each day, we gathered in a lecture room, where she talked about an important food topic. Then, she led us into a huge, professional kitchen to demonstrate the skills we were about to use. And soon, all our skillets were sizzlin’.

 

We learned prep techniques, cooking strategies, flavor development, and plating patterns that celebrated but didn’t consist solely of plant-based foods. We were broken up into four teams of three to four people each; each team created up to four recipes a day. The result: We sat down to a spectacular daily buffet of more than a dozen irresistible dishes, accompanied by wine.

 

Here’s just a morsel, including recipes you can try at home. Bon appetit!

 

 

 

Monday

 

Today, we learned principles of healthy, sustainable cooking, which were happily reflected in the menu.

 

Team One prepared Sesame Tempeh Sticks With Apricot Dipping Sauce; Spicy Chickpea Stew; and Cucumber Salad.

 

Team Two went with zesty eats: Thai Chile Sir-Fry With Tofu; Green Papaya Salad (Som Tam); and Mango-Ginger Bars.

 

Team Three, my group, turned out tasty Whole Wheat Pasta With Sharp Pesto (recipe follows); Broccoli Rabe With Roasted Red Peppers and Italian “Sausage” Vinaigrette; and White Bean Dip Crudite.

 

Team Four took on Grilled Artichokes With Hazelnut Romesco Sauce; Navel Orange Salad With Dates and Feta; and Green Lentils With Chard and Lemon.

 

 

 

WHOLE WHEAT PASTA WITH SHARP PESTO

Yield: 8 portions

 

Ingredients:

Walnuts, shelled - 1/4 cup

 

Flour durum - 2 cups
Flour, durum, whole wheat - 2 cups
Oil, olive, extra virgin - 2 Tbsp
Salt, kosher - To taste
Egg, whole - 4

 

Basil, sweet, leaves, fresh, bunch – 1
Cheese, Pecorino-Romano, grated – 2 Tbsp.
Oil, olive, extra virgin – 3 Tbsp.
Stock, vegetable – 2 Tbsp.
Garlic, clove – 2
Salt, kosher – As needed

 

Green beans, halved – 1 lb.

 

 

Method:

1. Heat a dry, medium skillet over medium heat. Place the walnuts in a single layer. Toast, stirring often, until golden brown and aromatic, 3 to 8 minutes. Transfer to a plate. Cool and reserve.
2. For the pasta, in a food processor, place the flours, oil and salt. Pulse to combine.
3. Add the eggs. Process until it resembles coarse meal. When pressed, the dough should form a cohesive mass. Adjust the consistency with water or four, as needed.
4. Transfer the dough to a work surface. Knead until the dough is very firm but still pliable. Warp in plastic. Rest at room temperature for at least 30 minutes.
5. For the peso, in a food processor, place the basil, walnuts, cheese, olive oil, stock and garlic. Pulse into a slightly coarse paste. Adjust the consistency with stock, as needed. Season with salt to taste. Reserve.
6. Roll the reserved dough into 1/8-inch-thick sheets. Cut them into long, thin linguine strips. Reserve uncovered.
7. Bring a medium pot of salted water to a rapid boil. Add the beans. Cook until fork-tender, 3 to 5 minutes. Transfer the beans to a colander, reserving the cooking liquid.
8. Return the bean cooking liquid to a boil. Add the pasta. Cook until tender but still firm to the bite (al dente), 1 to 2 minutes. Drain the pasta,
9. In a large bowl, place the pasta, pesto and green beans. Toss to combine.

 

 

 

Tuesday

 

With international flavors as inspiration, we discovered how to select, prepare and build flavor with vegetables, legumes, beans and grains.

 

Team One made Poblano Rellenos; Creamed Pinto Beans; Guacamole (recipe follows); and Pineapple-Jicama Salsa.

 

Team Two offered Roasted Beet “Tartare” with Maytag Blue Cheese; Broccoli Rabe With Pomegranate; and Vegetable Pakoras With Mint and Cilantro Chutney.

 

Team Three impressed with Spiced Shrimp With Seeds and Grains; Sauteed Spinach With Apples and Raisins; and Almond-Stuffed Dates with Dessert Couscous.

 

Team Four put the accent on Stuffed Roma Tomatoes With Minted Barley; Salad Nicoise; Olive Oil-Poached Tuna Provencal; and Ratatouille Stew.

 

GUACAMOLE

Yield: 3-1/2 cups

 

Ingredients:

Avocado, ripe – 3
Onion, red, minced – 3/4 cup
Tomato, plum, small diced – 1 cup
Cilantro, fresh, chopped – 1/4 cup
Lime, juice, fresh – 2 Tbsp.
Chile, serrano, seeded, minced – 1 Tbsp.
Satl, kosher – 1 tsp.

 

Method:

1. Split the avocados and discard the pit. Score the flesh with a knife and scoop out the flesh. Transfer to a medium bowl.
2. Add the remaining ingredients. Mix well.
3. Serve immediately.

 

 

Wednesday

 

Day Three highlighted animal-based protein as well as fats and oils, portions and plating.

 

Team One created Kale and Chard Salad With Avocado Tahini Dressing; Galician Octopus Fair-Style; and Edamame With Tarragon Dipping Sauce.

 

Team Two delivered Fennel Salad With Blood Orange Vinaigrette; Salmon and Wild Rice-Stuffed Cabbage Leaves; and Roasted Carrots and Parsnips With Herbs.

 

Team Three pulled off Caraway-Herb Roasted Pork Tenderloin; Sauteed Green Beans With Pepper Flakes, Rosemary and Lemon Zest; and Curried Cauliflower “Couscous.”

 

Team Four built Mago Salad With Peanut Dressing; Jerk Chicken Skewers (recipe follows); and Grilled Sweet Potatoes and Pineapple.

 

JERK CHICKEN SKEWERS

Yield: 8 portions

 

Ingredients:

Allspice, ground - 1 Tbsp.
Garlic, clove, peeled - 5
Thume, fresh, minced – 1 Tbsp.
Vinegar, malt – 1/2 cup
Scallion (green onion), chopped – 1/4 cup
Nutmeg, grated – 1 tsp.
Cinnamon, ground – 1 tsp.
Clove, ground – 1/2 tsp.
Chile, Scotch bonnet, seeded - 1
Soy sauce, dark – 1/4 cup
Rum, dark – 2 Tbsp.

 

Chicken, thigh, boneless, skinless – 3 lbs.
Salt, kosher – As needed

Skewers, bamboo, 8-in. – 8

 

 

Method:

1. In a blender, place the allspice, garlic, thyme, vinegar, scallions, nutmeg, cinnamon, clove, chili, soy sauce and rum. Puree until smooth, adding water as needed to facilitate blending.
2. Season the chicken with salt. Combine with the spce paste. Allow it to marinate for 2 hours. Wipe off any excess marinade.
3. Soak the wooden skewers in water for 30 minutes. Thread the chicken onto the skewers.
4. Grill the chicken over medium-high heat, basting as needed, until well-charred and cooked to an internation temperature of 165 degrees Fahrenheit, 3 to 5 minutes.

 

 

Thursday

 

During the day, we studied plant-based meat replacers and plant-forward food trends.

 

Team One got going with BBQ Tempeh Kebobs; Stewed Black Beans; and Spicy Carrot Salad.

 

Team Two whipped up Spicy Mango and Avocado Rice Bowls; Golden “Mylk”; and Red Lentil Fritters With Mango Sweet Chili Sauce.

 

Team Three tempted us with Cauliflower Rice Kimchi Bowls; T’ings Chocolates; and Green Tea Juice.

 

Team Four showed off Barbecued Vegetable Chili; Barbecued Jackfruit Tacos; Corn Tortillas; and Raw Tomatillo and Avocado Salsa.

 

At night, we went on a field trip to American Bounty, one of the CIA’s on-campus restaurants, which are staffed by students. American Bounty thrilled with tantalizing courses featuring Hudson Valley ingredients from local farms.

 

 

 

BARBECUED VEGETABLE CHILI

Yield: 10 portions

 

Ingredients:

Chile, Anaheim – 2
Tomato, sun-dried, medium diced – 1 cup
Tomato puree – 2 cups
Stock, vegetable – 3 cups
Cilantro, fresh, coarsely chopping – 2 wt. oz.
Honey – 2 Tbsp.
Vinegar, wine, red – 3 Tbsp.
Cumin, ground – 1 tsp.
Chili, powder – 1 tsp.

Garlic, minced – 1 Tbsp.

Oil, grapeseed – 2 Tbsp.
Onion, yellow, small diced – 3 cups
Beans, black, cooked – 1-1/4 cups
Beans, pinto, cooked – 1-1/4 cups
Hominy, cooked – 1 cup
Salt, kosher – 1 tsp.
Pepper, black, ground – 1/4 tsp.

Cilantro, fresh, chiffonade – 1/2 cup

 

 

Method:

1. Heat a small, dry skillet over medium-high heat. Press the Anaheim chiles against the surface with a spatula until slightly tender and aromatic, 15 to 30 seconds per side. Transfer to a small bowl. Cover with plastic wrap. Steam for 15 minutes. Transfer to a cutting board. Remove and discard the charred skin, seeds and stem. Medium dice.
2. In a large soup pot, place the diced chiles, sun-dried tomatoes, tomato puree, stock, cilantro, honey, vinegar, cumin, chili powder and garlic. Bring it to a simmer over medium heat. Cook until a good flavor develops, about 45 minutes. Cool slightly.,
3. In a food processor or blender, puree until smooth. Reserve.
4. Hea the oil in a large soup pot over medium heat. Add the onions. Cook until transparent, 4 to 5 minutes.
5. Add the black beans, pinto beans and hominy. Stir to combine. Stir in the reserved pureed tomato mixture. Bring it to a simmer.
6. Season with the salt and pepper. Garnish with the cilantro Serve immediately.

 

Note: If using canned beans and hominy, drain and rinse them first. If using dry beans and hominy, reduce each amount to 3/4 cup.

 

 

Friday

 

For our last day, the emphasis was on dairy and how to transform comfort foods.

 

Team One vegged out with Grilled Vegetable Jambalaya; Vegan Cauliflower Mac and Cheese; and Black Bean Brownies (recipe follows).

 

Team Two produced Lamb and Lentil Meatballs; Pomodoro Sauce; and Buckwheat and “Parmesan” Polenta.

 

Team Three focused on New England Vegetable Chowder; White Bean Caesar Salad; Mushroom Beef Burgers; and Baked Sweet Potato Chips.

 

Team Four wrapped up with Almond and Flax Seed Crusted Chicken; Cauliflower and Roasted Garlic Puree; and Cheesy Broccoli Soup.

 

 

BLACK BEAN BROWNIES

Yield: 12 portions

 

Ingredients:

Flaxseed meal – 2 Tbsp.
Water – 6 Tbsp.
Beans, black, 15 oz. can, rinsed, drained – 1
Oil, canola – 3 Tbsp.
Cocoa powder – 3/4 cup
Salt, sea – 1/4 tsp.
Vanilla, extract – 1 tsp.
Sugar, granulated – 1/2 cup
Baking powder – 1/12 tsp.

 

 

Method:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor, combine the flaxseed meal and water. Pulse to combine. Let it rest for at least 3 minutes.
3. In a mixer with a paddle attachment, place the flaxseed mixture, black beans, oil, cocoa powder, salt, vanilla, sugar and baking powder. Mix until the batter is very smooth.
4. Lightly grease a muffin pan. Evenly distribute the batter into the pan and tap against the counter to settle the batter.
5. Bake in the preheated oven until the tops are dry and the edges start to pull away from the sides of the pan, about 25 minutes.
6. Allow the brownies to cool before removing them from the pan.

 

Note: If using dried black beans, soak the beans overnight and cook until well-done and soft, but not mushy or completely broken apart.