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
Vegan
Cashew Sour Cream
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
National Taco Day: Bauman-Style!
It’s October 4th and that means it’s National Taco Day! Tacos are loved all over the world and can contain any combination of protein, vegetables, and toppings. So, you know when Bauman College creates a taco, we want to include as many delicious, health-supportive veggies and legumes as possible, without sacrificing flavor. The Bauman Taco,
Student Spotlight + Recipe: China Kruip
My name is China Kruip, and I’m originally from Santa Barbara, CA. I started cooking in college and quickly became passionate about making my favorite recipes more healthy and creating my own recipes. After 4 years as an account manager in the commercial furniture industry, I was inspired to come to Bauman College specifically because of
Sourcing Flavorful + Healthy Extra Virgin Olive Oil
By Claire McCann, Bauman College Alumni + Kitchen Manager My name is Claire McCann and I am the Kitchen Manager at Bauman College. My passion for food and desire to change our society’s relationship with food brought me to the Natural Chef Training Program in the fall of 2015. Around the same time, I started
Nut + Seed Brittle with Mesquite
This high-protein treat uses a natural sweetener, a variety of nutritious nuts and seeds, and mesquite, which comes from the bean pods of the mesquite plant. The beans are ground into a powder and are a great source of soluble fiber, which helps to maintain blood sugar. For tasty variations, substitute different nuts and seeds.
Stone Fruit + Summer Berry Salad
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.
Green Beans With Sesame-Miso Dressing
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 (Okra) Curry
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
Chocolate Avocado Mousse
Mousse Makeover This recipe is a nutrient-dense version of a classic chocolate mousse, in which the heavy cream, refined white sugar, and eggs are replaced with maple syrup and avocado. Maple syrup is an unrefined, natural sweetener that contains high levels of nutrients, antioxidants, and phytochemicals. While avocados are high in fiber and monounsaturated fats and contain high levels of