My name is Alana Haldan and I am a Natural Chef student with a passion for vegan, plant-based cooking, fermentation, and raw foods. Before diving into the culinary world, I was a graphic designer, spending most of my time behind a computer screen. Despite thinking of myself as a healthy eater, I felt overweight, tired,
Mushrooms, in combination with aromatic herbs and vegetables, lend a rich, earthy flavor to this stock that can be used in vegetarian dishes as an alternative to meat stocks. Save Print Mushroom Stock Author: Bauman College Serves: 2 quarts Ingredients 1½ Tbs olive oil 1 medium yellow onion, coarsely chopped 1 medium leek, sliced 4 cloves
Cashews provide an excellent dairy-free base for creating dressings and creams, both savory and sweet. In this recipe, the combination of apple cider vinegar and lemon juice lends the perfect acidic punch to this nut-based alternative to sour cream. Save Print Cashew Sour Cream Author: Rouxbe.com Serves: 1 cup Ingredients 1 cup raw cashews ½ cup
Natural Chef alumna, Hillori Hansen, and her daughter, Sienna, show us how to prepare a simple and delicious seasonal fruit salad that will be sure to delight friends and family and be the highlight of any summer cookout! Be sure to check out Hillori’s Alumni Spotlight Video to hear about her journey at Bauman College.
A Simple Side This Asian-style dish uses miso to add an earthy richness to blanched green beans. The combination of sweet and salty from the mirin, local honey, and tamari add a delicious depth to the flavor of this simple, vegetable side. Miso Magic Miso is made from fermenting soybeans, rice, or barley with sea
Bandakka Curry With influences from Indonesian and South Indian cuisine, this rich, Sri Lankan curry, adapted from Charmaine Solomon’s The Complete Asian Cookbook Series: Sri Lanka & The Philippines, features nutrient-dense okra—also known as “ladies’ fingers” or bandakka—coconut milk, green chiles, and curry leaves. Seasonal Okra Low in calories, fat, and carbohydrates, but high in both
Springtime’s sweetheart, asparagus, comes and goes as fleetingly as the season itself. These delicate spears ferment for a short time and their freshness is preserved by soaking in the salty brine. Since they are not cooked, they soften slightly in the brine and their raw flavor is showcased. Be careful not to ferment for much