plantook

Plant Oriented Cooking


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RECIPE: Brazilian Collard Greens


INGREDIENTS

  • collard greens
  • olive oil
  • garlic
  • lemon

METHOD

  1. Cut the thick central ribs out of the collard greens, and stack the leaves on top of one another. Starting at one end, roll them up into a cigar-liked shape, then slice across the roll to make skinny rolls of collard strips. Use a sharp chef’s knife for this, and make your slices as thin as possible—ideally about 1/8-inch wide. Give the collards a few extra chops to break them apart.
  2. Warm a large, heavy-bottom skillet (cast iron is great) over medium-high heat. Add a generous drizzle of olive oil (the oil will later help your body absorb the nutrients in the greens). Then add the greens and some salt. Give the greens a good stir so they’re all lightly shimmering from the oil and turning darker green.
  3. Let the greens cook against the pan in 30-second intervals, stirring in between. Thanks to the hot oil in the hot pan, some of the collards will eventually develop crisp, browned edges—these taste so good!
  4. Once you see a little browning action, add the garlic and red pepper flakes. I suggest adding the garlic at this point, rather than before, because otherwise it’ll burn by the time your collards are done.
  5. Transfer the collards to plates so they stop cooking. Serve with a wedge of lemon, and you’re done.

NUTRITION


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RECIPE: Cherry Clafoutis

Happy National Cherry Dessert Day!


INGREDIENTS
For the cherry marinade:

  • 450 grams of Good quality black Cherries
  • 3 tablespoons of sugar
  • 3 tablespoon of cherry liquor or cherry brandy (optional)

For the clafoutis batter:

  • 50 grams of caster sugar
  • 2 full eggs + 1 egg yolk
  • 200 ml of milk
  • 100 ml of double cream (heavy cream)
  • 1 tablespoon of melted butter (melt the butter until its has a light brown color)
  • a pinch of salt
  • a generous table spoon of plain flour
  • a few drops of vanilla extract or a fresh vanilla bean (split open and seeds removed and added to the mix)

To coat the dishes:

  • a few spoons of caster sugar
  • 2 tablespoon of butter

METHOD

  1. Remove pits (optional) and marinate cherries
  2. Preheat the oven at 350F
  3. Beat the eggs
  4. Incorporate sugar and add vanilla
  5. Add the cream, milk, melted butter and the flour
  6. Strain the batter
  7. Butter the pan, sprinkle with sugar, add the cherries and pour the batter.

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RECIPE: Whole Roasted Cauliflower


INGREDIENTS

  • 1 medium-sized cauliflower
  • 2 tsp olive oil
  • Salt

METHOD

  1. To prep the cauliflower, slightly cut the base of the cauliflower but make sure to keep the leaves intact.
  2. Bring a pot of very salty water to a rolling boil. Boil the cauliflower for about 7 minutes. It’s ready when you’re able to pierce it with a fork, but is still a
    little firm.
  3. Take out of water and place on a baking tray. Let chill. Preheat the oven to 480 ºF.
  4. Once chilled, rub it thoroughly with olive oil and sprinkle with salt. Roast in the oven until beautifully golden brown.
  5. To serve, drizzle with additional olive oil and a pinch of salt. Be sure to enjoy the leaves.

NUTRITION


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RECIPE: Leek & Lemon Linguine


INGREDIENTS

  • 8 ounces whole-wheat linguine or spaghetti
  • 2 large lemons, plus lemon wedges for garnish
  • 1 medium leek (white and pale green parts only), thinly sliced and rinsed well
  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped flat-leaf parsley, divided
  • 2 cloves garlic, crushed
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • ¾ cup finely grated Parmesan cheese, divided
  • ¼ cup snipped fresh chives, divided

NUTRITION


METHOD

  1. Cook pasta in a large pot of boiling water until just tender. Reserve 1 1/2 cups of the cooking liquid and drain the pasta in a colander.
  2. Grate 1 tablespoon zest and squeeze 1/4 cup juice from the 2 lemons; set the juice aside. Pat leek slices dry. Heat oil in a large nonstick skillet over medium-high heat. Add the leek, the lemon zest, 1/4 cup parsley, garlic, salt and pepper. Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes.
  3. Add the pasta, 1 cup of the reserved cooking liquid, the reserved lemon juice and the remaining 1/4 cup parsley to the pan. Cook, stirring constantly, until the liquid is mostly absorbed, 30 seconds to 1 minute. Add the remaining 1/2 cup liquid, if desired. Remove from the heat. Discard the garlic. Toss the pasta with 1/2 cup Parmesan and 2 tablespoons chives.
  4. Transfer to a serving bowl or bowls; sprinkle with the remaining 1/4 cup Parmesan and 2 tablespoons chives and serve with lemon wedges, if desired. Bon Appétit!


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RECIPE: Chocolate Chip Ricotta Cake

INGREDIENTS

  • 2 large eggs
  • 1 large egg yolk
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 cup ricotta (250 grams)
  • 2 cups all-purpose flour (250 grams)
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 1/2 cup mini chocolate chips (90 grams)
  • 1 teaspoon all-purpose flour

METHOD

  1. Pre-heat oven to 350° (180°), grease and flour a 9 inch (22cm) cake pan or 9 1/2 inch (24cm) bundt pan.
  2. Beat the eggs, yolk and sugar until creamy and light about 3-5 minutes. Then add the vanilla and ricotta beat to combine.
  3. Whisk together the flour, salt and baking powder. Add to the creamed mixture and mix just until combined (batter will be thick), fold in the mini chocolate chips.
  4. Spoon into the prepared cake pan and bake for approximately 30-40 minutes, test with a toothpick for doneness. Let cool completely, then remove from the pan and dust with powdered sugar before serving.
  5. Enjoy!

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RECIPE: Lemon Ricotta Cake


INGREDIENTS

  • 1/2 stick soft butter (2 oz)
  • 1/2 cup sugar
  • 4 large eggs (cold)
  • 1 cup whole milk ricotta cheese (cold)
  • 1 1/2 tbsp fresh lemon juice
  • 1 tsp lemon zest (zest from one lemon)
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup almond flour
  • 4 tbsp coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt

METHOD

  1. Pre-heat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 inch round pan. Spray or butter the pan and add the parchment.
  2. Cream the butter, vanilla, and sugar until completely blended. Add one egg and beat until light and fluffy. Add the ricotta cheese, lemon zest, lemon juice, beating until throughly combined.
  3. Mix 1/3 of the dry ingredients into the batter. Add and egg an mix. Repeat with the remaining ingredients finishing with the last egg.
  4. Spread the batter into the cake pan. Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and let the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely.
  5. Enjoy!

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