素食烹飪、為你的身體、心靈和靈魂 Vegan Cooking for the Body, Mind and Soul

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Join NAKEDFOOD’s Chef Prish as we learn how to cook healthy, delicious vegan dishes for you and your family. These recipes are designed to make you feel satisfied, energized and full of vitality! 歡迎您們參加裸食私廚的廚師Prish 舉辦的烹飪課程。您們將學習如何為自己和親愛的人做健康又美味的全素菜餚。這些食譜旨在讓您感到滿足,精力充沛!

Workshop I

Appetizers開胃菜

In this workshop, Chef Prish will teach you how to make delicious appetizers for your next dinner party. These appetizers use only the freshest, seasonal ingredients and creatively focus on beautiful plating. Impress your guests with these beautiful, delicious and healthy appetizers. 在這個課程中,Prish廚師將教您如何為您下個晚宴做出美味的開胃菜。這些開胃餐點只使用最新鮮、符合時令的食材,還有創意的美麗擺盤。讓這些美麗、美味又健康的開胃菜給您客人留下深刻的印象吧。

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I: kimchi gazpacho I: 泡菜冷湯

We will learn how to make a simple, probiotic-rich kimchi and then we will use the kimchi to make a creamy, protein-rich gazpacho with a fresh avocado, cucumber and apple salad. This recipe is the perfect appetizer because it prepares the palate for the entrée and it assists in better digestion because of the enzyme-rich kimchi. 我們將學習如何做出一個樸實、富含益生菌的泡菜,然後用這個泡菜做出富含蛋白質的泡菜冷濃湯,配以新鮮酪梨、黃瓜及蘋果沙拉。這道菜是個完美的開胃菜,因為它不僅能夠激活您的味蕾,讓您更好的品嘗主菜,且由於泡菜富含酶素,它也能夠協助消化系統

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II: quinoa salad wrap II: 藜麥沙拉捲

This is a fibre-rich, iron-rich start to a meal with lentils, cherry tomatoes, grated pumpkin and a delicious spicy cashew-miso dipping sauce. This appetizer can also be eaten as lunch or brunch and can last in the fridge for a few days. 這是富含纖維和鐵的開胃菜,配以扁豆、小番茄、南瓜絲及美辣味的腰果味噌沾醬。這道開胃菜可以當午餐或早餐食用,並放置冰箱可保存幾天。

III: Dragonfruit Salad III: 火龍果沙拉

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This appetizer is a perfect reflection of “tropical living”, using ingredients are that are local and familiar but in a totally unique way. We will make a salad cream of dragon fruit with ginger, lime, kaffir lime leaves, coconut sugar and on to that we will add freshly chopped jicama with cilantro cashew yoghurt. 這道開胃菜是”熱帶生活”的完美體現。它使用我們熟悉的在地食材,但作法完全獨特。我門是以火龍果、薑、萊姆汁、卡菲爾萊姆葉、椰子糖製作沙拉醬,再加入新鮮切碎的豆薯和香菜腰果優格。

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Workshop II

Fall Entrees秋季主菜

Fall is a time to slow down, to start warming the body, a time to turn inwards and reflect in preparation for Winter’s hibernation. In our Fall class, we will learn three recipes that make use of beautiful, warming Indian spices and Fall vegetables to soothe and comfort the soul. 秋天是放慢生活節奏、開始暖身及向內反省於準備冬眠的季節。在我門的秋季課程中,我們將學習三種食譜。這些食譜使用美麗溫暖的印度香料及秋季蔬菜來舒緩及撫慰靈魂。

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I: Baked Mushroom Tart I:烤蘑菇塔

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This is a delicious, high-protein Fall dish. We will make the base out of macadamia nuts, olive oil and garlic. The filling will be a delicious combination of mushrooms, spinach, zucchini and a cream made out of sunflower seeds 這是一道美味及高蛋白質的秋季菜餚。我們會以夏威夷豆、橄欖油及大蒜製作底下的餅皮。內餡是以磨菇、菠菜、櫛瓜及葵花籽奶油的組合製作的。

 

II: Almond Falafel with Spicy Tomato & Fig Chutney 杏仁法拉費佐番茄無花果酸辣醬

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A delicious, unique recipe that is easy and fun to prepare. Almonds are a rich source of calcium, magnesium and iron. We will use chickpea flour to coat the falafel and we will combine with a delicious, sweet and spicy chutney 準備這美味獨特的食譜是很簡單又好玩的。杏仁是鈣、鎂及鐵的豐富來源。我們將法拉    上鷹嘴豆粉,然後再配美味的印度酸辣醬。

 

III: Puer Tea-Smoked Tofu III: 普洱茶-燻豆腐

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A beautiful, simple and elegant dish. We will learn the tea-smoking technique that elevates simple tofu to gourmet level. The tofu will be served on a bed of red-beans, mushroom and fern vegetable and combined with a shitake broth. 這是個美麗、樸實及優雅的菜餚。我們將學習如何使用燻茶技術把樸實的豆腐提升到美食的水平。端出時,我們會把豆腐放在紅豆、香菇、蕨菜上再配以香菇湯。

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Workshop III

Desserts 甜點

Desserts are comforting and pleasurable. Raw, vegan desserts are not only comforting and pleasurable, they are also healthy and fortifying. As Fall approaches, the body needs more grounding and warmth. In this desserts workshop, we will make three desserts perfect for Fall. 甜點讓人感到舒服和開心。裸食全素甜點不只讓人感到舒服和開心,也讓身體健康強壯。隨著秋季的來臨,我們身體更需要溫暖。在這個甜點課程中,我們將學習製作最適合在秋天食用的三種甜點。

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I: Raw Chocolate Ganache裸食巧克力甘納許

Who can say no to good, creamy, buttery ganache?! In this vegan version, the ganache is made from macadamia butter, maple syrup, vanilla and magnesium-rich raw cacao. You can store it in the fridge for months (not like it will last that long!) 誰能拒絕吃美味奶油狀的甘納許呢?! 這個全素板甘納許是以夏威夷奶油、楓糖、香草及富含鎂素的生可可豆製作的。您可以放置冰箱裡保存幾個月 (即使我認為您沒辦法讓它放著不吃那麼久!)

 

II: Raw Pumpkin Cheesecake 裸食南瓜起士蛋糕

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This recipe is inspired by one of my favourite chefs, Russell James. This cheesecake is one of the best cakes, I’ve ever had. It includes fresh carrot juice, raw pumpkin, cashew, pumpkin spices and seeds and dried fruits. You will love making this and it’s also a clever way to get your children to eat their veggies! 這個食譜的靈感來自我最喜歡的廚師之一Russell James。這起士蛋糕是我吃過最好吃的蛋糕之一。它包含新鮮胡蘿蔔汁、生南瓜、腰果、南瓜香料及種子和水果乾。您會享受做這個甜點,這也是一個讓孩子吃蔬菜的巧妙方法!

III: Sweet Potato Cake 紫薯蛋糕

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Purple sweet potatoes are cooked with ginger, then blended into a sweet cream with coconut oil and coconut sugar, served with a baked oat crumble on top. 我們將紫薯及薑一起煮熟、加入椰子油和椰子糖,並將它弄成甜味奶油。端出食,再灑上燕麥碎。

Workshops available upon request. Minimum attendees 20 pax. Please email for details. 請發郵件詳情。最少十。

 

 

 

Fermented Vegan Cheese Class

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raw, fermented tree-nut cheese

This class never gets old. It’s wonderful that people are still eager to learn how to make fermented tree-nut cheese and do it regularly at home. This time, I taught this class in collaboration with integrative nutrition school, Enliven. The founder, Dr. Lichuan Chen, earned his PhD in toxicology at the University of Kentucky and did post-doctoral research at the National Cancer Institute of the National Institutes of Health in Bethesda, Maryland (outside Washington, DC). He continued his work at the Office of Alternative Medicine, now renamed National Center for Integrative Medicine.

At the age of 37 Dr.Chen discovered his medical intuitive abilities while studying human energy systems and has integrated his talents to create unique wellness systems. Presently Dr. Chen spends his time teaching in Taiwan and Malaysia and brings people to India to experience ancient Indian healing and detoxification procedures from the system known as Siddha Vaidya which pre-dates Ayurvedic medicine. (bio from: http://www.korenpublications.com).

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I met Dr. Chen at my restaurant years ago and since then have always delighted in listening to his wisdom about diet and nutrition and enjoying his charismatic, warm energy. He has hundreds of loyal followers who apply his teachings to their daily lives and benefit tremendously through it.

He has written several nutrition books that have landed on the Taiwan Top 10 Best Sellers List in the nutrition category, amongst them books on healthy oils and the ketogenic diet, which he strictly follows.

When Dr. Chen found my restaurant, he became a supporter and shared news about our high fat, zero to no carb and healthy protein menu. Soon, I started teaching at his school. I love teaching at his school because people there are passionate, serious and intuitive about food and its immediate impact on the body.

 

NAKEDFOOD says, “Hello, Kyoto!”

I recently took my brand, NAKEDFOOD to Kyoto where I consulted for a smart luxury hostel and hotel group called “Piece”. The group is made up of hostels,  Piece Hostel KyotoPiece Hostel Sanjo and premium hotel, 22 Pieces. Founder, Nobuyuki Tabata had a singular vision for the Piece Group in that it was built for “active travelers” to meet people from around the world and experience Kyoto beyond the surface at an affordable price. And that is truly the feeling when you walk through the cafe or the lobby. Interesting people stream in and out 24 hours a day with a ready smile and good vibe.

All private rooms have showers and toilets. From personal experience, the generously large beds with pure white bedding, so cleverly fit into a minimal space giving one the feeling of luxury, but on a budget. Also, if you like me are not fond of small spaces, you will appreciate the large window right above the bed and an equally large mirror opposite the bed to create an impression of even more space.

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Gorgeous café area of Piece Hostel, Kyoto

For this project, Piece wanted to launch a raw and cooked vegan bar food menu for its international and local guests. Although vegan food is available in Japan and is growing in popularity, it isn’t yet as established as it is in other countries. I was excited to be able to share what I know and spent a productive two weeks in Kyoto, training the staff on 4 popular NAKEDFOOD recipes. The recipes were:

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raw, vegan kimchi dumplings

I learned the basic dumpling recipe at the Matthew Kenney Raw Culinary Institute (back in the day before he sold it. In the original recipe, we used raw, young coconut flesh and spinach juice to make the dumpling wrappers but since it was impossible to find young coconut in Taipei, I experimented with other vegetables until I found that raw tomatoes were the perfect pairing for the piquant raw kimchi flavours inside. The other ingredients inside are cashew, sesame paste (always housemade), sesame oil and soy sauce. This dumpling recipe appeals to all kinds of palates as it is a combination of sweet, salty, sour and tart. They are perfect at wine tasting events, corporate receptions, wedding receptions, and canapé events.

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pan-grilled eggplant slider/ BBQ “pulled pork” slider

Custom-baked slider buns, warmed on a drizzle of olive oil in a hot pan, dressed with pan-grilled eggplant, slathered with a staunch cashew cheddar cheese sauce, onions caramelized in coconut sugar and paprika until they melt into a gooey, sticky yumiony mass , fresh, crisp baby cucumber and buttery butter lettuce as the final addition. Moorish, delectable goodness.

The BBQ “pulled pork” burger is originally made with monkey-head mushrooms, the application process of which takes several days, a calm demeanour and good 80’s soft rock playlist, however we couldn’t find the mushroom in Japan and customs wouldn’t let us cart body-bag-sized containers over the ocean so we opted for tempeh. Funny thing, I had only started playing with tempeh in my home kitchen not even a few weeks prior to the project and after disliking it immensely figured out how to hide that iron-y taste. It is the greatest chameleon of ingredients since it sucks up the flavour of any spice and oil it is marinated with and does a clever little show of pretending to be meat. It was fun being challenged in finding a substitute and after several calls to Indonesian businesses in central Kyoto, we found a restaurant willing to sell us a magnanimous amount of tempeh that we kept in dry storage. And honestly, my beloved Japanese friends, you need to break up with Amazon. It’s a bit of a codependent relationship you have with Amazon.

Finally, cultured tree-nut cheese. The se cheeses are fermented, seasoned, airdried then aged. The flavours available will be red wine onion jam, original and lemon and rosemary. You can enjoy the dairy-free cheeses with superb fruit jams, fresh fruit and hearty French loaves!

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Enter a captionGorgeous rooftop at Piece, Kyoto – open during the hot summer month for festive cocktails (and amaaaaaaazing raw, vegan food!)

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Sleek design

My time in Kyoto was like a dream. It is one of the most gorgeous cities I’ve ever visited, the architecture is disciplined and elegant, the people sooooo warm and kind (spontaneous gestures of help for confused-looking foreigners abound ;), and beautiful serene, temples are a hop, skip and jump away. Check out Nison In Temple in Arashiyama. Once you bat your way past the tourist buses and fried chicken stands ruining the famed bamboo forest, Nison In is tucked away past some rice paddies and up a regal forested pathway. It truly was the highlight of the trip. I felt all the tension off my body as I strolled through the temple grounds, admiring the clean plumbing and spotless walkways. Haha, no seriously, check out the water pipes. I was amazed. Not a speck of moss or mold.  Japan has completely captivated me and I am so happy that the vegan movement is growing there and that NAKEDFOOD is a part of it!

Pan-Roasted Cauliflower and Potato 鍋烤白花椰馬鈴薯

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Process

  • Weigh out the mustard seed and fennel seed and place both together in a small bowl.量好芥末籽和茴香籽,並將它們放在一個小碗。
  • Weigh out the black pepper, cardamom, cumin and salt in a second small bowl.量好黑胡椒、豆蔻、孜然及鹽巴,並將它們放在第二個小碗。
  • Thoroughly wash the potatoes and cauliflower then chop them up into largish bite-sized chunks. Keep the skin on the potato and cut the cauliflower close to the floret rather than keeping too much of the stalk. However, leave enough space on the stalk to keep the floret whole while it cooks. If you do this step before you prepare your veges, keep the potatoes submerged in water to prevent oxidation.徹底清洗馬鈴薯和白花椰菜,然後將它們切成一口大小的塊狀。請您保留馬鈴薯的皮,並盡量留下白花椰菜類似花的部分,而不是保留過多的莖。但還是需要留下足夠的莖干長度,以便在烹飪時保持花椰菜的整體。如果在準備蔬菜之前執行此步驟,請將馬鈴薯浸入水中以防止氧化。
  • Heat up some of your favourite cooking oil on low heat in a  wok, if you have one . The reason I use a wok for this is because of the mixing process. Read below.若您有的話,您可以在炒鍋用小火將您最喜歡的食用油加熱。我之所以用炒鍋是為了混合的過程。參考下文。
  • Throw in the fennel and mustard. When the mustard starts popping, add in the rest of the spices. Turn the heat up to small medium. Cook them for a minute then add the potatoes. Mix well.加入茴香和芥末。當芥末開始爆裂時,加入其餘的香料。將熱度調至中小火。 煮一分鐘然後加入馬鈴薯。 充分混合。
  • Add the water and mix again making sure the spices evenly coat the potatoes. Turn the heat up to medium. Cover and cook until the potatoes are half-cooked.加入水並再次攪拌,確保香料均勻塗抹在馬鈴薯上。 將熱度調至中火。 蓋上蓋子,煮至馬鈴薯半熟。
  • Next, add the cauliflower on top of the potatoes in a flat layer. Don’t mix. Put the lid firmly on and allow the heat and steam to cook the cauliflower. You want it to be firm, and just-cooked without becoming too soft. A little bit of crunch in the cauliflower is just perfect as we are creating a curry/salad fusion dish.接著,將一層白花椰菜平鋪在馬鈴薯上。 不要混合。 蓋上蓋子,讓熱度和蒸汽煮白花椰菜。 因為你希望它堅固,熟度剛好而不會太軟。 花椰菜有點脆感是最完美的,因為我們正在創造一個融合咖哩/沙拉的佳餚。
  • After about 8-10 minutes, take the lid off and give everything a good mix, without breaking apart any of the vegetables. Use a wide, wooden paddle to fold the vegetables into each other only from the side of the pot, much like the folding technique in baking. You may need a final five minutes until your potatoes are cooked.大約8-10分鐘後,揭開蓋子,將所有食物好好混合,小心別將任何蔬菜分裂。 使用寬闊的木製拌勺將蔬菜僅從鍋的側面折疊起來,就像烘焙的折疊技術一樣。 您可能會需要再五分鐘的時間,直到煮熟馬鈴薯。

Cashew Sour Crea(腰果酸奶醬)

  • Soak your cashews for a minimum of 4 hours and a max of 8 hours. This removes the starch and phytic acid which inhibits digestion and caused bloating and discomfort.將腰果浸泡至少4小時,最多8小時。 這能去除澱粉和植酸,其抑制消化並引起腹脹和不適感。
  • After soaking, combine the cashews with vinegar, dill, salt, lime and water and blend on high speed for about 2 minutes until silky and creamy. Taste. Make any adjustments you may need. It should taste like commercial sour cream and it needs to be sour enough to stand up against the fulsome potatoes and cauliflower.浸泡後,將腰果與醋,蒔蘿,鹽巴,酸橙和水混合,高速攪拌約2分鐘,直至呈絲滑狀。 試吃。 進行您可能需要的任何調整。 它應該像商業酸奶一樣的味道,需要足夠的酸味,以抵抗馬鈴薯和白花椰菜的濃郁味道。
  • Refrigerate. 冷藏.

tip# make a large batch of sour cream, portion in small ziplocks and freeze. This can be enjoyed with any number of delights.

提示# 製作一大批酸奶醬,並一份一份的放在密封袋,然後放在冷凍。 這可以跟很多種美食一起享用。

Platin擺盤

When you are ready to serve, heat up the potatoes and cauliflower and spoon onto a pretty serving plate.

準備好時,將馬鈴薯和白花椰菜加熱,然後好好擺在盤子上。

Next, pour the cold sour cream over, starting from the centre and letting it ooze and drip outwards. Hot and cold creates an exciting and unexpected mouth sensation.

接著,從中間開始灑上冷酸奶醬,並讓醬滲出向外滴。冷和熱的配合能創造出令人驚訝的口感。

Finally, top with finely-chopped cilantro and chives.

最後,灑上切碎的香菜和韭菜.

Serve with flatbread, black rice, quinoa or a starch.

適合搭配扁餅,黑米,藜麥或澱粉.

Photo by攝影師: Aiken Tiu.

 

About Fermentation

IMG_1680I am a huge fan of Sandor Ellix Katz, who wrote the book “Wild Fermentation”. It was after reading the book that I think about fermentation as alchemy. I see it as Katz suggests, a form of food activism. You are not involved in creating anything, it’s not a process you can call ‘yours’, it doesn’t have any dependence on money and you don’t need a science degree to figure it out.

With fermentation, you are merely participating in the primal dance with life forms smaller than the eye can see and more powerful than the mind can imagine. It wouldn’t be an exaggeration to say that in the practice of fermentation, more depth of meaning is given to experience of life. It is an honour.

Why would fermentation be considered a form of food activism? Simply because we are renegotiating the appropriated industrialised boundaries of what does and does not go into our food. Industrialised food giants have over the years, in orchestration with governments, stripped our food of bacterias and yeasts for convenience of the precious sale, ill-disguised as a concern for health and safety.

The lack of complex nutrition in food, has led to our poor immunity against illness, and obviously, when we involve ourselves in making magic batches of fermented foods, rich in bacterias and yeasts, we are firmly, um, sticking it to the man and also building up an internal garden that takes on warrior proportions.

Eating fermented foods relieves the symptoms related to most if not all auto-immune diseases, effects of chemo, radiation, oral medications. I’m talking about diarrhoea, constipation, ulcers, fatigue, nausea, etc. disclaimer: observations based on feedback given by friends who suffer with theses symptoms and used the kimchi to their benefit. This is not meant to assume that all people to suffer with the symptoms will get the same results

Contact us to learn more about fermentation.