Holistic Chef Student Alesha Salahuddin Wins Best Presentation

Content Summary

• Presentation Spotlight: Holistic Chef student Alesha Salahuddin is featured for winning “Best Presentation” with her Southern-inspired Sprouted Lentil Vegetarian Gumbo.
• Cultural Culinary Heritage: The post explores how Alesha used okra as both a cultural tie-in for Black History Month and a health-supportive alternative to a traditional roux.
• Technical Mastery: Alesha shares her techniques for preparing okra to maintain vibrant color and ideal texture, overcoming common culinary challenges with the ingredient.
• Cooking with Purpose: The feature highlights Alesha’s philosophy of cooking as a “ministry” and her dedication to health-focused culinary arts following a personal health journey.

The competition in Bauman College’s Lentil Recipe Writing Contest was fierce! Alesha Salahuddin’s Southern-inspired vegetarian lentil gumbo caught the eye from the very first glance, earning her top honors in the “Best Presentation” category of the competition.

Bursting with color, layered with intention, and beautifully plated, her dish sparkled as a reflection of both simple elegance and deep nourishment. More than just visually striking, Alesha’s recipe drew from culture, local produce, and a heartfelt approach to cooking that made it truly memorable.

Inspiration from Southern Roots

Alesha developed the recipe specifically for the competition, using the guidelines as a starting point and building something personal from there.

“I tried to follow the guidelines and merge them with a Southern-roots type of dish,” she explained. “I thought about gumbo and wondered how I could make lentils work in a gumbo-style recipe.”

Although gumbo is most specifically associated with Louisiana cuisine, Alesha says it’s a dish she has always loved, being from the South. Her version brings the comforting flavors of gumbo into a plant-forward, health-conscious format. One ingredient quickly became central to the recipe: okra.

Celebrating Culture Through Ingredients

The competition took place in February during Black History Month, and Alesha wanted her recipe to reflect culinary heritage while still aligning with the competition’s focus on health.

“So I added the okra as more of a cultural tie-in,” she said. “I was also trying to think about the Eating for Health® Model we learn about at Bauman College…taking out the roux and using vegetables instead.”

Traditional gumbo often relies on a flour-based roux to create its thick, rich base. Alesha reimagined that structure by using okra’s natural thickening properties, allowing the dish to maintain body while staying lighter and more nutrient-dense.

Rethinking Okra

Okra can be a polarizing ingredient—many people hesitate because of its texture. Alesha addressed this challenge thoughtfully.

“When I mentioned okra to my husband, he immediately said he didn’t like the gumminess—the slime,” she laughed. “That’s what everyone says about okra.”

To solve that problem, she used culinary techniques that reduce sliminess while preserving the vegetable’s color and flavor. First, the okra is blanched briefly to maintain its bright green color and improve its texture. Then, roasted okra is used as a garnish to add contrast and visual appeal.

The Power of Presentation

Alesha’s dish stood out visually for its vibrant colors and thoughtful garnishes. Bright green okra, fresh herbs, and a rich base made the bowl as attractive as it was delicious. The careful timing of ingredients—adding okra and green onions toward the end of cooking—helped preserve the dish’s vibrant appearance.

This attention to detail ultimately helped secure the Best Presentation Award.

A Lifelong Passion for Cooking

For Alesha, cooking is far more than a hobby. It’s a calling.

“I’ve always loved cooking. I feel like it’s my ministry,” she shared. Alesha’s journey into the culinary world has also been shaped by personal experiences, including a health journey that deepened her interest in health-focused cooking. That experience motivated her to enroll in Bauman College, where she could learn more about nutrition-focused cuisine and cooking for clients with different dietary needs.

“I joined Bauman College to really hone in on healthier ways of cooking,” she said.

Cooking with Intention

Alesha describes herself as a lifelong learner in the kitchen. Before developing the gumbo recipe, she spent time researching lentils and studying how okra behaves in cooking.

“I’ll pull out cookbooks and read about ingredients before I start,” she explained. “I want to know how something works, what it does, and how to use it well.”

That curiosity, combined with careful technique, shines through in the final dish. But perhaps the most important ingredient in Alesha’s cooking philosophy isn’t written in the recipe.

“I’m big on my energy being right in the kitchen,” she said. “I feel like that transfers into the food.”

Looking Ahead

As Alesha continues her culinary education and develops her personal chef work, she hopes to keep building recipes that honor Southern traditions while promoting health and nourishment.

Her award-winning lentil gumbo is a perfect example of that vision: a dish rooted in culture, designed for wellness, and presented beautifully.

And if this competition is any indication, we can expect many more inspiring recipes from Alesha in the future.

Connect with Alesha

• Website | Silver Platter Cuisine
• Instagram | @silverplattercuisine
• LinkedIn | Alesha Salahuddin
• Facebook | Alesha Salahuddin

Southern-inspired Sprouted Lentil Vegetarian Gumbo

By Holistic Chef Student Alesha Salahuddin
Servings | 6
Prep Time | 20 minutes Cook Time | 20 minutes Total Time | 40 minutes

This gumbo celebrates the versatility of lentils cooked with vibrant vegetables, providing a satisfying, comfort food experience. It is made with a blend of 3 different lentil varieties: green, red, and black. Okra is used to help slightly thicken instead of a traditional roux. Add the okra to the pot during the last 5 minutes of cooking.

INGREDIENTS

• 2 TB Olive Oil
• 1 medium onion, small diced (about 1 cup)
• 1 red bell pepper, small diced (about 1 cup)
• 4 ribs celery, small diced (about 1 cup)
• 3 cloves garlic, minced
• 1 lg bay leaf
• ½ tsp dried oregano (or to taste)
• ½ tsp fresh thyme (or to taste)
• 1 TB Creole Seasoning*
• ½ TB Old Bay Seasoning*
• 1 tsp Smoked Paprika
• 3 Scallions, sliced (use half for veggie sauté and half for garnish –if desired)
• 1 ½ TB tomato paste
• 1/3 sweet potato, small diced (about 1/3 of a cup)
• ¾ c Fire-Roasted Diced Tomatoes (with juice, about half of the can)
• 1 C Sprouted Organic Lentil Blend (green, red, black lentils)**
• 4 C Vegetable Stock or Broth
• 6 small Fresh Okra pods , sliced or ½ cup Frozen Okra, sliced***
• Kosher Salt and Fresh Black Pepper (to taste)

INSTRUCTIONS

1. In a medium Dutch oven or soup pot, heat the olive oil over medium heat. Add the onions, bell peppers, and celery. Sauté for about 4 minutes, stirring frequently until the vegetables are soft. Add garlic, oregano, thyme, creole seasoning, old bay seasoning, smoked paprika, and scallions. Mix well and cook for 1 minute.
2. Stir in tomato paste and cook for 1 minute. Add sweet potatoes, bay leaf, diced tomatoes, lentils, and vegetable stock. Stir to combine. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 15 minutes (or until the lentils are tender).
3. Add the okra to the pot and cook uncovered for an additional 5 minutes.
4. Taste and adjust the seasonings- Adding salt and pepper to taste. Remove the bay leaf before serving.

Recipe Notes

*Use a salt free or low salt Creole Blend and adjust salt to taste
**Used Tru Roots Brand sprouted lentils
***To minimize the sliminess of okra, which is a turn off for some, the okra can be roasted before using it.

Roasted Okra: Preheat the oven to 400°F. Line a baking sheet with parchment paper, scatter the frozen sliced okra on it, season with salt and pepper or a cajun seasoning for added spice, and roast for 15-20 minutes until browned and crisp.

Serving Tips (Optional)

• Can be served over Brown rice, white rice, or quinoa
• Garnish with fresh parsley and/or green onions
• Garnish with roasted okra
• Serve with a piece of homemade sourdough bread or cornbread
• Add a dash of hot sauce or cayenne pepper for extra heat

Allergen Information

Nightshades

Explore the 2026 Lentil Recipe Writing Contest

Alesha’s vibrant gumbo concludes our celebration of student and alumni talent. To see the full list of winners, watch the 2026 Awards Ceremony video, and revisit the other spotlights in this series, visit our main announcement post: Winners of Bauman College’s 2026 Lentil Recipe Writing Contest