Chef Prish

contemporary raw, vegan cuisine

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Published April 22, 2019 at 2448 × 2448 in NAKEDFOOD says, “Hello, Kyoto!”

raw, fermented tree-nut cheese

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For our eggplant burger, our focus will be on a gorgeous pub cheddar cheese sauce (piquant as hell) and of course the secret rubbing spices that take the the pan-grilled eggplant to the next level. A generous serving of richly caramelised onion on top of the grilled eggplant and crunchy fresh cucumber and butter lettuce to balance the richness out.

Nothing screams “Comfort” like a good slider. Small enough to not be considered an overindulgence yet packed with nutrition and bold flavours. These sliders are a party favourite and make a good afternoon canapé with a beer. Join me as I demo how to make them from scratch. I will teach you how to make a simple but oh so delicious BBQ sauce using only five ingredients, turning from separate ingredients into one rich, silky, thick, dark and spicy sauce with the perfect sweet edges. Tempeh is the perfect playmate to all that BBQ sauce and sucks it up with gusto. Finally crisp, fresh coleslaw and a creamy, tart cashew sour cream to round it off and you have a perfect BBQ slider that will make your friends respect and adore you even more than usual 😉

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