Spring Detox Retreat

Kick off Spring with Kombu Kitchen with a Detox Weekend Retreat May 9th – 11th!

Shed the heavy, sleepy effects  of winter and get energized to Spring forward on your healthy path! Our own Holistic Nutrition Coach Christy LeMire collaborated with Chef Kristen Thibeault and Carrie Tyler, Movement Instructor & Founder of Rasamaya to design a weekend of true bliss! Through cleansing vegan meals, movement, meditation, wellness education, massage and more you will rejuvenate your mind, body and spirit.



  • 1 Detox Yoga Class
  • 1 Heated Yoga Flow Class
  • 1 Restorative Yoga Class
  • 1 Barre Class


  • 1 Nutrition Workshop
  • 1 Wellness Workshop
  • Guided Meditation
  • Guest speakers
  • Self care & reflection exercises


May 9th – May 11th Friday evening through Sunday afternoon.

The retreat will be held at Rasamaya’s beautiful new studio facility on Low Street in Newburyport, MA.

Joining us from out of town? We have arranged for a variety of beautiful local options at discounted rates!

$350 includes all classes, workshops, food and massage. Pre-registration required.


For more information, please contact Christy LeMire at christy@kombukitchen.

Vegan Wedding Catered by Kombu Kitchen!

We were delighted to provide food and decor for the first ever Kombu Kitchen catered wedding held at the Hellenic Center in Ipswich on June 16th. The cultural and culinary themes of the wedding were heavily based in Indian religious tradition, requiring some unique and unusual restrictions to the recipes used in the menu.  For example – no onions allowed!

We had a team of 10 staff, including my husband Keven as bartender, Amanda who rocked it as kitchen czar, and a fabulous team of servers who all got tons of praise for our service.  The most important accolade however came from the bride who was simply blown away and happy as could be. If you have an important event coming up, we would love to talk to you about helping with food, decor, or planning.  Keven and I have years of experience with events, and now are proud to offer spectacular gourmet vegan food as our specialty.

Happy Birthday Kombu Kitchen!

Kombu Kitchen is now officially one year old! We recently celebrated our first birthday earlier in May. It’s honestly quite hard to believe our service has been live for a year already.  (see Kombu featured in the upcoming June issue of Boston Magazine)

I started small with only six 18’x24″ food trays and your truly doing all the cooking in the wee hours of the morning every week.  We quickly outgrew our first tiny kitchen space in Boston within 6 months.  In January we moved to a fabulous commercial commissary in Lynn, MA with a view of the ocean and plenty of room to grow.  We still work in the wee hours of the morning, but now the kitchen team has grown a bunch!  We have myself Kristen, my husband Keven, Amanda, Paige, and Meg in the kitchen every week creating your meals – all 800+ of them every week!    We also added new services.  Now in addition to our weekly meal service we offer cleanses, weight management plans, parties and and event catering.

We want to thank each of you for making this first year possible.  Thanks for your loyalty, your continued praise and enthusiasm, and your referrals.  We have grown from 4 clients one year ago to over 50 clients, with new friends coming on board every single week.

You can look forward to another amazing year of growth ahead with new recipes, new services, and exciting new events like a Kombu pop up restaurant coming later this summer.

Lastly as this is Memorial Day weekend, please enjoy the holiday with your families and join us in taking time to remember and honor those who paid the ultimate price for our country.  We enjoy so much in our lives because of their sacrifices.

In Health

Chef Kristen

6 Complete Vegan Proteins

Protein is made of smaller components called amino acids, 12 of which are manufactured by the human body. Another 9, called essential amino acids, must be obtained from food.

Meat, fish, and poultry all contain these special 9 amino acids. However, when eating a plant based diet, you must be careful include the the following vegetable complete proteins so you get everything you need for good nutrition. We include them all regularly in our weekly menus.

Simply cutting back on meat without replacing the protein your body needs is not healthy, and can cause cravings and other health issues.

6 Complete Vegan Proteins:

  1. Quinoa
  2. Tofu
  3. Amaranth
  4. Tempeh
  5. Beans & Rice
  6. Teff

The foods below can be used to create protein combinations and should be used in meal planning.

Grains : Brown rice, oats (cereals – oatmeal, granola, etc.) millet, corn, barley, bulgur, wheat (including whole wheat bread, pastas, cereals, flour, etc.).

Quinoa is not a grain technically and unlike wheat or rice, quinoa contains a balanced set of essential amino acids for humans, making it an unusually

Legumes Green peas, lentils, chickpeas, alfalfa sprouts, mung beans, and beans of all kinds (kidney, lima, aduki, navy beans, soy beans and products made from them; e.g., tofu, textured vegetable protein, tempeh, soy milks), peanuts, etc.

Greens Broccoli, kale, collard greens, spinach

Nuts and Seeds Almonds, cashews, walnuts, filberts, pistachios, pecans, macadamias and nut butters made from these. Sunflower seeds, sesame seeds (including tahini butter made from ground sesame seeds), pumpkin seeds.

Vegan Pumpkin Pie

2 1/2 cups Bob’s Red Mill gluten-free flour blend
1/2 cup pecan pieces
1 teaspoon salt
1 tablespoon Truvia
1 cup non-hydrogenated vegetable shortening
1 (16 ounces) package extra-firm lite silken tofu, drained
1 (15 ounces) can pumpkin purée
1/2 cup Truvia
1/4 cup plus 2 tablespoons maple syrup, divided
1 teaspoon gluten-free vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pecan halves, divided
Non-dairy topping (optional)
For the crust, pulse flour, pecans, salt and Truvia in a food processor until pecans are finely ground. Add shortening and pulse until almost combined, then add 3 tablespoons ice water and pulse until just blended. Gather dough into two balls then press each into a disc. Wrap each in plastic wrap and chill for several hours until firm.When ready to make the pie, set one disc out at room temperature for 15 minutes to soften slightly. On a floured surface, roll out dough into a (10- to 11-inch) circle and carefully transfer to a (9-inch) pie plate. Press crust back together where needed and crimp edges as desired; chill until ready to use. (Reserve remaining pie dough for another use.)

Preheat oven to 400°F. For the filling, blend tofu in a food processor until creamy and smooth. Add pumpkin, sugar, 1/4 cup of the syrup, vanilla, salt, cinnamon, ginger and cloves and purée until smooth; set aside.

Reserve 8 pecan halves as a garnish then toss remaining pecans with remaining 2 tablespoons syrup and arrange evenly on the bottom of the pie shell. Pour pumpkin filling into pie shell and bake until just set and a toothpick inserted in the center comes out clean, about 1 hour.

Set pie aside to let cool then top with non-dairy topping, if you like, and decorate with reserved pecans.

Roasted Beet and Carrot Salad with Mint and Hazelnuts


1 teaspoon cumin seeds
2 teaspoons fresh lemon juice
2 teaspoons Sherry vinegar
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil, divided
1/4 cup hazelnut oil
Kosher salt and freshly ground black pepper
1 pound baby carrots with 1/2″ of tops attached, peeled
6 small (1 1/2″ diameter) red beets, scrubbed, trimmed leaving 2″ of stem attached
3/4 cup (lightly packed) flat-leaf parsley leaves, divided
1/2 cup roughly chopped fresh mint, divided
salt to tasteStir cumin seeds in a small dry skillet over medium heat until fragrant, 3–4 minutes. Let cool. Finely grind in a spice mill.
Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/4 cup olive oil and hazelnut oil. Season vinaigrette with salt and pepper.
Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25  minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.
Preheat oven to 450°. Season carrots with salt and pepper. Toss with 3 tsp. oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 3 tsp. oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes.
On separate sheet pan, toast whole hazelnuts for 5-7 minutes. Watch carefully to avoid burning. Cool and set aside.
Place carrots, 1/2 cup parsley leaves, and mint in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 Tbsp. vinaigrette and mint; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing. Garnish with toasted hazelnuts.
prep time: 10 min
cook time: 30 min
servings: 4

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

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.

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