A few weeks ago, I mentioned the Rouxbe Plant Based Cooking Course which I have been excited about starting. It actually began while I was camping up at Acadia. I broke out my Kindle, wrangled up a wifi connection, and was able to watch the intro videos. It is nice that the Rouxbe site works on many platforms and I didn't need to bring a laptop with me.
The first homework assignment was documenting the preparation of my go-to dish. This was designed to get students accustomed to the photo/upload/grading process. A portion of the grade was based on a photo of our mise en place. This is a term I had heard before but never really understood. For anyone who doesn't know, this is a French phrase which means "putting in place." Gathering all of your ingredients and getting them ready to go before you start cooking prevents rushing around, trying to simultaneously measure, cook, chop, and add ingredients in time. It also means you don't get half way through a recipe and notice you are out of cashews.
Here's a photo of my mise en place. Any ideas as to what I am planning to prepare?
Late last year, I was a recipe tester for an upcoming cookbook titled Going Vegan: The Complete Guide to Making a Healthy Transition to a Plant-Based Lifestyle (Available August 2014). Our absolute favorite recipe from this book is the Red and White Quinoa and Kale Salad. The ingredients are fresh, the sauce is wonderful and you can enjoy this as a side or a meal.
Here's the finished product. Normally, I'd steam the kale. This time I tried massaging in the the sauce. It is great either way!