Weekly Menu for Week of October 29, 2012

Entrée 1: Fergola Sardi Couscous with Tapenade Stuffed Peppers

Entrée 2: Ful Medames- Traditional Egyptian Fava Beans

Entrée 3: Forbidden Black Rice Salad with Jicama and Daikon

Entrée 4: Pumpkin Risotto with Roasted Pumpkin Spears and Pepitas

Entrée 5: Hearty Winter Vegetable Casserole: Taro, Lotus, and Sweet Potatoes

Soup: Vegan Sausage, Savoy Cabbage and Potato**

Vegetable:  Garlic Greens/ Glazed Carrots

Breakfast/Dessert: Gluten-free/ Sugar-free Orange Cranberry Scones with Persimmon Butter

Creamy Scottish Oats with Honey

** Adapted from a classic Le Cordon Bleu recipe

Kombu Kitchen meals are prepared in a commercial facility that contains nuts, wheat, soy, and other allergens. Please inform us if anyone in your household has food allergies.

Vegan Plum and Sour Cherry Crumble with Lemon Vanilla Tofu Cream

October 20, 2012

This is a really easy recipe you can put together in 20 minutes and serve for the perfect fall dinner party. The tartness of the plums reminds me of picking fruit from my grandmother’s trees on the Minnesota prairie and the tofu cream is surprisingly satisfying and creamy. Enjoy!

pre-heat oven to 350 degrees

  • 6 plums, pitted and sliced
  • 1 cup dried cherries

Put fruit in the bottom of a 9×9 greased pan

Combine the following and spoon over fruit mixture:

  • 1 cup rolled oats
  • 1/2 cup spelt flour
  • 1/2 cup hazelnut flour
  • 1/2 cup vegan margarine
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon

Bake for 30 minutes or until top of crumble is browned. Serve warm with Lemon Vanilla Tofu Cream

 

Lemon Vanilla Tofu cream

16 ounces firm Tofu

2 tablespoons coconut oil

2 tablespoons lemon juice

1 tablespoon lemon oil

1/2 teaspoon salt

1 tablespoon vanilla

mix all ingredients in food processor until light and creamy.

 

 

The Path to Creating Kombu Kitchen

October 18, 2012

Ask any of my closest friends or family what I should be doing with my life and inevitably you’ll hear “Write a cookbook,” “Host a cooking show,” or “Be a master chef!”

It has always been my deepest passion to cook professionally. But Kombu Kitchen is more than just a vocation. It is an expression of who I am and what I aspire to be. Launching Kombu Kitchen has been a culmination of a lifetime of lessons learned across years of personal growth, self-discovery, and being totally honest, years of struggles with my weight and body image all punctuated by some defining moments that have altered my path forever.

I first learned about veganism and sustainability in 1992 from the late founder of the The Body Shop, Anita Roddick, while sitting across from her at her kitchen counter in Littlehampton, England. Years later, a magical macrobiotic dinner with Richard Gere and Professor Robert Thurman, Uma Thurman’s father, discussing Tibetan Buddhism and the principles of non-harming would open my eyes to many of the principles Kombu Kitchen employs today.  In 1994, several years after I had lived in Brazil and visited it’s rainforests, I co-hosted a vegan dinner for Sting and his wife Trudie Styler in honor of their tireless work helping indigenous peoples through The Rainforest Foundation Fund. That night augmented my belief in the importance of sustainability and power of local sourcing.

At the core of who I am and what defines my lifes work are lessons learned while working with my mentor Horst Rechelbacher, the founder of Aveda and co-founder of Business for Social Responsibility and The Social Venture Network. In 1995, I helped Horst launch an organic nutritional company, Intelligent Nutrients and began my deeper journey into nutrition, ayurvedia, vegan cooking, and the power of food to heal.

A double cancer diagnosis at the age of 41, after losing my mother to the same just years before laid the final bricks on my path.  All of these breathtaking moments, good and challenging, left their indelible mark on my life and brought me to the creation of Kombu Kitchen in 2012.

I am a Le Cordon Bleu trained chef and have a passion for the classic French culinary style. My time in Paris often comes through in what I have coined my vegan fusion style of cooking. I am also trained as a nutritional and wellness counselor with the AFPA and have been certified as a Ayurvedic practitioner. Peppered throughout an 18 year corporate career in PR and Marketing in the beauty, health and wellness world, I have worked as a sous chef, baker, private chef, and caterer.

I take my inspiration for the farm to table food I prepare from many places. My culinary idols include Chef Thomas Keller, Chef Micheal Mina, and Chef Alice Walker to name a few. My favorite meals have been savored at Souen in New York City, L’Ami Jean in Paris, de Culiniare Werkplaats in Amsterdam, and of course French Laundry in Yountville, CA.

I took my first macrobiotic cooking class in 1987. While studying in Austria, I met a humble Japanese healer that would change how I looked at food forever.  He taught me about yin and yang and the endless give and take in the universe, while showing me how to cut carrots with intention and stir miso from the heart.

Chopping and preparing food for others is one of the most sacred acts I can think of preforming. I approach every meal I prepare as a gift I give and more importantly, receive. It is at once my life’s work and my nourishment — it feeds my soul as much as it feeds those I cook for.

I look forward to the gift of cooking for you.

In Health, Kristen

Weekly Menu for October 22, 2012

 Entrée 1: Lemon Bulgur with Anasazi Beans and Sautéed Greens

Entrée 2: Barley Risotto, Wild Mushrooms, Tempeh and Parsnips

Entrée 3: Vegan Polenta Pasticciata**

Entrée 4: Mixed Green Salad with Mint, Basil and Dill, Champagne Vinaigrette

Entrée 5: Vegetable Handrolls with Pickled Beets and Carrots

 

Soup: Coconut Rice Soup with Lime and Jalapeño

Vegetable: Green Beans with Sesame Dressing/ Brussel Sprouts

 

Breakfast/Dessert: Mixed Berry Crumble /

Vegan Espresso Chocolate Brownies

** Adapted from classic Le Cordon Bleu recipe

Kombu Kitchen meals are prepared in a commercial facility that contains nuts, wheat, and soy. Please inform us if anyone in your household has food allergies.

7 Course Prix Fixe Vegan Dinner

I had the great pleasure of catering an all vegan dinner party for a client of mine this weekend. She invited 6 friends and her boyfriend (all avid meat-eaters, I might add) to an evening of seasonally inspired, locally sourced vegan fare. The night was a huge success and everyone left full, satisfied, and with a whole new perspective on eating healthy– it can be delicious and satisfying! The most common quote of the night…. “What, there’s no meat in this?!”

Here is what we served:

Fall Seasonal Prix Fixe Menu
October 13, 2012

First Course
Tapenade Stuffed Peppers with Bitter Orange Scented Fergula Sarda

Second Course
Spicy Thai Salad with Tempeh and Almonds

Third Course
Cream of Artichoke and Leek Soup with Truffle Essence

Fourth Course
Gardein Scallopini with Udon Cakes, Baby Zucchini
Lemony Pea Shoot Salad

Fifth Course
Vegan Cassoulet with Roasted Baby Carrots

Sixth Course
Seitan Bourguignon with Truffled Mushrooms,
Chived Parsnip Puree, and Haricots Verts

Seventh Course
Pumpkin Mousse on Vegan Shortbread

If you would be interested in hosting a Kombu Dinner party or having Kombu cater your next event, let me know. We can custom a menu to fit any event! It’s a fun and unique way to bring in the holiday season.

Weekly Menu for October 15, 2012

Entrée 1: Hearty Quinoa Chili
Entrée 2: Wheatberry Provencal
Entrée 3: Vegetable Stir-fry with Buckwheat Soba Noodles
Entrée 4: Mujadara: Lebanese Lentils and Caramelized Onions
Entrée 5: Spinach Salad with Toasted Nuts, Cranberries, Citrus
Honey Dressing

Soup: Roasted Root Vegetable
Vegetable: Roasted Cauliflower with Pinenuts and Currants

Breakfast/Dessert: Cinnamon Apple 7-Grain Cereal /
Vegan Chocolate Brownies

Weekly Menu for October 8, 2012

Entree 1: Vegan Cassoulet
Entree 2: Crunchy Asian Salad with Tempeh and Cilantro Peanut Dressing
Entree 3: Spicy Endamame Hummus with Crudité
Entree 4: Tofu and Kale Quinoa Salad
Entrée 5: Millet Stuffed Tomatoes
Soup: Vegetable Potage
Vegetable: Bok Choy/ Sautéed Greens
Breakfast/Dessert: Pumpkin Walnut Loaf with Pumpkin Butter

Weekly Menu for October 1, 2012

Entree 1: Vegan Shepard’s Pie
Entree 2: Cranberry Pecan Quinoa Salad
Entree 3: Spicy Buckwheat Soba Noodles with Asian Vegetables
Entree 4: Roasted Vegetable Casserole
Entrée 5: Pinenut Tapenade Stuffed Peppers with Brown Rice Pilaf
Soup: Creamy Leek and Broccoli
Vegetable: Spicy Green Beans/ Curried Carrots
Breakfast/Dessert: Baked Apple Crumble

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