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。

 

 

 

Stay Calm and Balance Heat with Bitterness :-)

“Bitter taste is a powerful detoxifying agent, and has antibiotic, anti-parasitic ans antiseptic qualities. It is also helpful in reducing weight, water retention, skin rashes, fever, burning sensations and nausea.”

                            (Eat. Taste. Heal.)

During this really hot summer, bear in mind how to balance the accumulated heat in your body. Don’t aggravate it by eating “hot” foods like mango, guava or litchi. Cool it down by reaching for bitter, drier foods like kale, spinach, bitter melon, green cabbage, zucchini, eggplant, tumeric, fenugreek, coffee and olives (examples referenced from Eat. Taste. Heal.) Bitter food stimulate the appetite while keep you feeling lighter and more energized than heavy hot foods.

If you find yourself steaming up and feeling heavy and lethargic, try this simple salad to stimulate you and keep you energized.

Bitter Gourd and Pomegranate Salad

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The flavour is bitter but balanced with sweet, tart dried pomegranates and sesame, lemon dressing.

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Step1: Wash the gourd then slice in half, lengthways. Use a teaspoon to scrape out the white flesh and seeds. Rinse once more, then pat dry.

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Next, finely slice the gourd like in the picture.

Wash your salad greens. I chose to use these bitter purple leaves in addition to my bitter gourd. I guess my body needed it:-)

Wash your salad greens. I chose to use these bitter purple leaves in addition to my bitter gourd. I guess my body needed it:-)

Rinse and dry greens then add the sliced gourd to it.

Rinse and dry greens then add the sliced gourd to it.

P1030183  P1030181P1030184The dressing is simple. Freshly squeezed lemon juice, 2 teaspoons of sesame oil and a few gratings of Himalayan rock salt.

Finally, add some dried pomegranate or any small, sweet, tart fruit of your choice to off-set the bitterness of the salad.

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This is an internal air conditioner salad 🙂 Try it, it’s great!

Summer Canapés Workshop with Delicious Taipei

CONCEPT As more and more people worldwide are becoming health conscious, clean eating and whole foods movements are flourishing. Delicious Taipei has found that there is both a lack of information and accessibility regarding healthy eating in Taiwan. We have also discovered that there is an overwhelming interest in gourmet raw food after holding ten successful workshops in 2012. We believe that with the right venue, there is an even bigger market to tap into and even more healthy and delicious avenues to explore.

RAW FOOD Raw foods are fruits, vegetables, nuts, seeds and grains that have not been heated above 40°C. Consuming these foods in their natural state ensures that they are not only fresh, but remain packed with enzymes, vitamins, and nutrients. Uncooked and unprocessed foods are also rich in phytonutrients and micronutrients, which are essential to maintaining an alkaline state in our body and preventing diseases. Delicious Taipei invites guests to explore the concept of a raw food lifestyle.

CANAPÉS Canapés are a type of hors d’oeuvres, or bite sized decorative morsels of food, that pack a lot of flavor and exude an air of elegance when served. These gourmet appetizers take little time to prepare and are far from fiddly when put together. Serving these posh finger foods accompanied by a glass of wine is the way to wow even the finest epicurean palate.

Join me on July 6th from 14:00 – 17:00 as we discover the world of raw food by making two exquisite canapés and one gourmet, delicious dessert.

On the menu:

1. Macadamia nut pâté served on zucchini with cranberry chutneyP1020561

This canapé is filled with the aromatic fragrance of fresh rosemary and the vibrant tones of garlic which perfectly accompany the tart fruitiness of cranberry chutney. The nut protein ensures that your guests will feel full and satisfied. So even though these are only vegetables, nuts and fruit, they produce a gourmet canapé that will surprise your guests.

2.Beetroot/ Jicama Ravioli with Spicy Cashew cream, marinated shiitake mushrooms and salted Ginger

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Loosely based on the idea of Italian ravioli, this raw version brings out the Asian flavours we all know and love – ginger, garlic and chili in a decadent cashew/avocado cream. Topped with salted ginger, this canapé is so unusual, most people would not even be able to imagine its personality. Showstopper stuff!

3. Raw Chocolate Banana Cream Cake

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No flour, no refined sugar, no eggs and no milk. If it’s raw, you can be sure, it will be better than any baked dessert you have ever tried. This cake is made with walnuts and figs as the base (fibre, fibre, fibre!), banana, vanilla, lemon, avocado and raw cacao as the topping. It sets like a firm cheese cake and will absolutely blow your socks off.

This summer, go gourmet but stay healthy with DELICIOUS TAIPEI!

Date: July 6th, 2013

Time: 14:00 – 17:00

Venue: The Watermoon Tea House (FuXing South Rd, Section 2, Alley 180 #2, 1st floor/ 台北市復興南路二段180巷2號1樓)

Cost: NT2000

Some Guidelines:

1. This will be a hands-on workshop so please be prepared to get your hands dirty:-)

2. Conversation will be limited to breaks only.

3. Cell pones should be on silent and no calls should be accepted during class time. You may however, click away on your phone camera should you wish.

4. We will start precisely at 14:00 and end precisely at 17:00. Please be on time.

5. It will greatly decrease your stress levels, if you figure out how to get to the venue before the day of the workshop:-)

6.Payment should be remitted to the following bank account: E. Sun Bank (玉山銀行: 808),

Songshan Branch (松山分行)

Account Name: 棒活動藝文有限公司 Account #0565-940-001-768

by no later than July 3rd. 

7. This workshop is limited to 14 participants only.

8. Please contact: prish(at)delicioustaipei(dot)com/ 0975-021-931 for any questions.

 

Yale Club of Taipei’s “Yale Day of Fun!”

P1020561   The Yale Club of Taipei hosted a “Yale Day of Fun” at the beautiful law office of Pamir Law on Dunhua North Rd. Pamir partner, Nicholas V. Chen, visionary and self-professed gourmand invited Delicious Taipei to provide gourmet raw canapés for 60 of their guests. I was absolutely honoured for the invitation and very excited since I love my food projects so much. Nic’s company isn’t too bad either 😉 Pamir Law has the sexiest 12-meter long steel table that was constructed inside the building because pieces were too big, heavy and fragile to transport via crane. Ever since I first laid eyes on the gorgeous table, I have fantasized about teaching a workshop there or catering a cocktail party so when the invitation came, I was happy! In order to enhance the beauty of the table, I used plain glass trays which created the effect of the food just sitting on this vast, reflective surface. I decided to make raw beetroot and jicama ravioli with marinated shiitake mushrooms, a spicy cashew/ avo sauce and salted ginger as shown below: P1020556   P1020567

The beets and jicama are marinated in liquid amino and olive oil. The spicy cashew sauce had avo, ginger, garlic, chili, etc to create a sweet, spicy thick cream and the salted ginger added the final flavourful zing to this incredibly balanced and layered canapé. The second canapé was one of my favourites – macadamia nut pâté served on rounds of zucchini with cranberry chutney as shown above but here’s another angle:

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The pate is gorgeous with fragrance of fresh rosemary and the pungent delight of fresh garlic with the tart accompaniment of cranberry. Showstopper. These canapés got lots of compliments which was great as I was a bit apprehensive about Taiwanese’s preference for cooked food over raw. The full bursting flavours in raw food always wins people over.

Finally, for something wickedly sweet but healthy, I made raw chocolate chipotle brownies.

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Inspired by Susan Powers of Rawmazing, these brownies are made with dates, figs, cacao and the smoky gorgeousness of chipotle. It is subtle but warming and as always, when guests taste raw desserts, the questions about raw food in general start pouring in!

To accompany the food, local, women-run wine company, Wine Casa provided red and white Dormaine Auzias Cuvee Monsieur, with aromas of black berries and black currants.

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Ellen O’Neal on the right, of Wine Casa

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Betty Cheng from Pamir Law on the left, enjoying the jicama ravioli.

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More guests enjoying the ravioli.

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With Nicholas Chen, the man who made it all happen! Thank you, Nic and Yale Club for a lovely opportunity to showcase gourmet raw food.

The Joe Calpin Gourmet Raw Picnic Project – Very Romantic!

Romance these days is so rare. On the one hand we have a slowly-desexualizing culture emerging and on the other hand, recourse to romantic opportunities are so limited due to our bulging, vein-popping work schedules, work goals work achievements and work, work, work. Some people even feel strange and disoriented when you pay them a compliment let alone pull out a solitary, blushing rose to gift them with.

Whether you’re gay or straight, I believe in the male-female polarity relationship as being one of balance and harmony. For the sake of not generalizing, I will speak from my own straight perspective. Thus: a man must be a man and a woman must be a woman. For me, it simply means that I love it when my man protects me, when he loves and adores me, when he makes good decisions that guide us well and when he lovingly tells me to get over my shit. I in turn, love serving him, supporting him, bringing more awareness to his strengths (I suck at this – I am very critical and complaining at times) and surrendering to him.

For those of you that know me and my man will think this is a bit of an, um… ideal. And yes, it is – to a certain extent. BUT, we are constantly in practice of these principles. For me, it is difficult to let go of decision-making. Now don’t get me wrong. Decision-making is not primarily of the masculine but I find that I bulldoze my decisions and choices onto my man at times and what it does is makes his voice smaller, his participation less. I believe, a man leads and a woman follows. That is my feminine strength – to surrender. But as a beautiful, spiritually energized man once said, a woman will only surrender when she feels led by the unabiding love of a conscious man. So here we are, I’m learning to surrender and he’s learning to lead.

What does this have to do with Joe Calpin? I mean who is Joe Calpin in the first place?! Joe Calpin is a very romantic man who called me up a few weeks ago and asked me to put together a gourmet raw food picnic for his beloved’s birthday. I hadn’t met Joe before and only met his girlfriend, Carolyn once, at one of my raw food workshops. She tried the macadamia nut pâté and fell in love.

I was deeply touched by Joe’s words and energy through his emails. He pulled out all the stops for Carolyn; patiently went through all my menu ideas with me and showed absolute enthusiasm all the way through. As you can imagine, this ignited my own creative juices, opened up my heart a whole lot and led me to dedicate myself to Joe and Carolyn’s birthday picnic. I love occasional doses of well-thought out romance (but too much makes me nauseous). Diamonds and pearls mean very little compared to a creative and honest gesture from the heart.

The week I worked on Joe and Carolyn’s picnic, I sourced and bought a good picnic basket, some good quality food containers, a cake tin, and some glass jars for drinks. Conceiving a menu was a little tricky because some of the ingredients used in raw food acts as a binder or soldifier so it energy-draining heat like we have in Taipei, I had to pay attention to what could handle being in the basket and what needed a cooler box.

As I was working on the food, I thought it would be a great idea to add some love quotes near the description of each dish as I cook with love and respect and pray that people feel that through my food. It was more importantly, a way for Carolyn to see how Joe honours her. I told him the idea and kind of expected him to say, “Now that’s taking things too far!” but instead, in true Joe Calpin style, of which I was slowly becoming accustomed to, he said, “Haha! Love quotes are perfectly fine :D”

Here’s the final elements:

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I sun-cooked Rooibos (Red Bush) tea for about 10 hours then blended with cashews, dates and apricots, adding a bit of ice once Joe arrived to pick up.

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A hint of the love quote at the back of the jar

The flavours and textures on this canape are wild and sublime. This is the original dish that Carolyn fell in love with.

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Neatly packed into solid food containers, they made their way into the picnic basket.

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Some Shakespeare with your pate?

Next we have the haute couture of raw food dishes: Raw Lasagne. This dish alone takes about 1 week of prep, if I make my own sundried tomatoes. Now that I make my own tomatoes, every single store-bought type kills the joy in any dish. You can’t help but taste the flatness and the preservatives in it.

Usually, when you say raw lasagne, people have no idea about the complement and quality of flavours inside this dish. I would go so far as to say that it is better than cooked lasagne any day.

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Layers of zucchini, walnut meat, macadamia cheese, tomato sauce, basil pesto and marinated wilted spinach rock the socks off this dish

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Serving for one

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Looks very similar to cooked lasagne

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The love quote for lasagne

The components of the lasagne are as follows:

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Organic, Ceylon Spinach – this spinach has such an interesting, stretchy texture

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Top left: walnut meat with miso, sundried tomatoes, fresh tomatoes, tamari, etc
Top right: Ceylon spinach marinated with oregano and olive oil
Bottom left: Basil pesto, Middle: Tomato sauce and Bottom Right: Zucchini lasagne sheets

The walnut meat tastes like real meat with the addition of miso, tamari and sundried tomatoes. Since this is a really expensive dish to make, I tried my best to substitute ingredients to lower the cost. Thus, I used pumpkin seeds to make the pesto and it turned out great. Try it, just add more olive oil since it will be a bit drier.

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macadamia cheese with yellow pepper is really such a strong player in this dish

That tomato sauce is one one of best and richest tomato sauces I have ever tasted. Simply made with sundried tomatoes, raw tomatoes, dates and garlic, this thing is a thing of beauty.

Finally, Joe and I decided to make Carolyn a raw chocolate mint cake.

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Joe’s personal quote: “May our love always be marked by the deepest care intimately tied to both word and deed.”

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No romantic rendezvous would be complete without raw chocolate truffles

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I added some complimentary raw sunflower seed crackers

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Final little feminine touch: a wonderful natural skin care product company called Emba and run by my friend, Emily McKee, decided to add their luscious, earthy skin care products as part of a free gift bag

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Soft, gentle, organic and additive-free

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Carolyn is a lucky girl!

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Joe, on his way to meet his Beloved in the park:-)

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Carolyn, absolutely beaming with delight:-)

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Cheers to romance!

Thank you Joe, for bringing this wonderful project to me. I had a great time doing it. Here’s to many more years for you and Carolyn!