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。

 

 

 

The Resource Project

Although this is in the catering section, The Resource Project  is so much more than that.Take a look:

The Re-source Project 

As you can see, this project involved a lot of heart, soul and passion. The Integrated Arts Education Association (IAEA) works with autistic children in an environment that guides the child towards independence, contribution and participation. Children are taught how to connect with their bodies through physical movement. They are taught to connect with nature through understanding permaculture and they are shown how to use the fruits of their labour to cook and take care of each other.

Sheenru Yong (creator) invited a group of collaborators to host a fundraiser that would enable IAEA to hire more staff and open more classes. There was already such a need. So many testimonies from parents held IAEA up in high regard as creating a space for their children to grow and thrive.

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Collaborators were made up of dancers, artists, photographers, installation artists and food artists. Sheenru asked every contributor to give what they could. She did not tell us what she wanted. The magic of this simple gesture ignited every single contributor to give of their best, to think outside the box, to really give without thinking of return.

There are fundraisers and then there is the Resource Project. From beginning to end, there was magic in the air. Giving, compassionate magic.

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The project spanned two days and the intention was to show food as art and to create a space for the community to share and participate. These happen to be my favourite words, “share” and “participate”. The community would be taken through a series of happenings – from a tea ritual in the garden, to incense and oils, to installation art to food, to singing to dance. We had estimated about 80 people attending on the first day which was the day I was scheduled to present my food art.

The thought of preparing food for 80 people by myself was not something that occurred to me as impossible. Indeed, nothing occurred to me. Things just happened, they just flowed. Some magical force took over me and gave me super human strength to such a level that I worked my tail off, slept a small amount but felt refreshed, invigorated and really blessed to be a part of this project.

I decided that the best participatory dishes would be a raw beet humus,

raw beetroot hummus served in bread croustades

raw beetroot humus served in bread croustades

Fresh and light

Fresh and light

where the community would scoop up the hummus into empty croustades.

Then, some oven-roasted vegetables served in raw purple cabbage cups. One of the intentions of The Resource Project was to be in itself a sustainable event. This meant, we did not buy disposable paper cups, plates, knives or forks. This excited me beyond belief. I love nothing more than a challenge (no, I lie…I love chocolate even more!) so thinking of what to make AND how to serve was awesome!)

oven-rosted vegetables served in purple cabbage cups

oven-roasted vegetables served in purple cabbage cups

Being Indian, living in Taiwan, dating an American-Taiwanese boyfriend whose Mum’s family hails from Hunan Province of China (second spiciest region after Szechuan), the complement of flavours in this dish was um…various. And wild. I chose to work with pumpkin, bell peppers, green beans and mu-er (a fungus). These vegetables maintain their shape and colour after marinating and cooking. I marinated the vegetables in ground Szechuan peppers, curry powder, cumin, coriander, fennel rice wine vinegar, a dash of soy sauce (“dash” relative to 80 people:D) and honey. Twenty four hours later, they were roasted in various friends’ (saviours – I have one toaster oven) ovens. We had enough purple cabbage to fill three, huge  cardboard boxes. I love purple cabbage. It can do no wrong in my eyes.

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Next, I decided to work on some falafels. Who doesn’t love falafels?! In the falafels I made for The Resource Project, I was more inspired by the artistry of my raw food peer,  Adela Stoulilova.

Sweet potato falafels served on lettuce leaves with sweet chili sauce

Sweet potato falafels served on lettuce leaves with sweet chili sauce

Adela had just created a sweet potato falafel that sounded so divine, I promptly called her up and asked her if I could use her sweet potato falafel recipe. Since I was cooking for 80, it was more convenient to use chickpea flour than it was to use the chickpeas themselves. I love sweet potatoes, especially in Winter where it warms and fills the body. Even though this fundraiser was in Summer, with the wrap being a lettuce leaf, the weight of the sweet potato was appreciated by the community. The chickpea flour proved to be the perfect binder to the delicious sweet potato falafel.

Finally, something familiar, simple and much-loved by Taiwanese people – Indian food!

Potato curry with Tortillas (seriously, I had no time to make Indian flat bread - give me a break!)

Potato curry with Tortillas (seriously, I had no time to make Indian flat bread – give me a break!)

Final presentation

That's me in the blue dress, describing how to assemble each dish. Boy, was it a hot day!

That’s me in the blue dress, describing how to assemble each dish. Boy, was it a hot day!

A special mention must be made to the person who sponsored all the vegetables. Her name is Tammy Turner. She is an American woman who has lived in Taiwan for over 25 years. Tammy has a profound history in Taiwan. It was in her undergraduate years that she discovered the Indigenous People of Taiwan and embarked on a journey of discovery that spanned decades, into Taiwan’s people and natural environment.

Tammy now sits on the board of directors of the Taiwan Indigenous Peoples’ Enterprise and Economic Development Association. Tammy teaches permaculture to students from universities across the island as well the restaurant industry and individuals. For Tammy, permaculture is not a job, it’s a way for life.

For Tammy, sponsoring the vegetables to The Resource Project, was an obvious contribution. We were deeply touched by this generous contribution. Taking it one step further, Tammy also went into the more lush areas of her mountainside dwelling to hack off some taro plant leaves for me to use as serving platters! She carefully wrapped them into damp paper and sent them over and they provided the most beautiful addition to the presentation.

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We eventually raised  US $7,655.78 for IAEA which enabled them to do what they needed to do, but above that, we created a network that was one of co-creating and sustaining. You don’t need a lot to do a lot. You need you, your heart, soul and passion. I had no idea I could cater for 80 people but I did because the cause was bigger than me and based on what I could bring to the table. I brought myself.

photo by IAEA

photo by IAEA