We are honored to have Emily Rose Shaw share one of her phenomenal plant-based recipes with us just in time for the holiday crunch. Emily is a chef, holistic health coach and instructor at PLANTLAB. She demonstrates passion and drive in all her empowering endeavors. We are pleased to be a part of her new project, THE PLANT COLLECTIVE. This project is a plant-based holiday e-cookbook featuring 50+ recipes from 32 leaders in food and wellness.
Emily's mission is to give back, and is contributing 60% of sales to EDIBLE SCHOOLYARD PROJECT, founded by world-renowned chef and activist Alice Waters. EDIBLE SCHOOLYARD PROJECT teaches children about healthy food, growing fruits and vegetables in school gardens, and being hands on with creating recipes with local foods. It's no surprise Emily has been a huge supporter of this project. Emily stands for community and education and really understands the power of healing with earth's resources. We're truly inspired by this radiant beauty.
To learn more about this project and order her book for a great cause visit plantcollective.com.
Here is a sneak peak at one of the recipes in the book.
LEMON BRAISED LEEKS / BRAZIL NUT CREAM
By PLANTLAB Culinary
- 3 leeks, tough outer pieces of the stalk removed, halved lengthwise (or cut into 1 inch pieces)
- 2 tbsp olive oil
- 2 tbsp shallot, finely chopped
- ½ tsp cracked pink peppercorns
- ½ tsp coriander seeds
- ¼ tsp salt
- 2 tbsp lemon juice
- ¼ cup vegetable stock
- 1 tsp lemon zest
- 1 cup brazil nut cream
- 1 tbsp parsley, minced
- ½ cup brazil nut cream
BRAZIL NUT CREAM
- 1 cup brazil nuts, soaked 8 hours and rinsed
- 2 cups filtered water
- pinch salt
- 1 tsp sumac powder (optional)
- 1 tbsp grapeseed oil
Preheat oven to 350 °F.
Blend the brazil nuts and water on high until broken down, about one minute. Strain through a nut milk bag or chinois. Return brazil nut cream to the blender and blend in the salt (and sumac powder if used). Gradually stream in the oil on low to emulsify. Reserve for use in lemon braised leek preparation.
In a medium bowl soak and clean the leeks in cold water, for 5 minutes, cleaning away any dirt between the layers. Gently shake dry or let sit in a colander to drain away excess moisture.
In a heavy skillet, heat the oil over medium-high heat. Add leeks, open side face down against the skillet. Move them around periodically to keep them from sticking. Cook until the open side begins to brown, about 5 minutes. Gently remove from the skillet and place to the side, open side facing up.
Add the shallot, peppercorn, and coriander seeds to the skillet and sauté until the shallot becomes translucent, about 3 minutes. (You may also toast the spices ahead of time if you wish).
Next add the salt, lemon juice, vegetable stock and zest then bring to a boil. Add the brazil nut cream, return to a boil while stirring frequently, then reduce heat to a simmer and return the leeks to the skillet, open side facing up. Cover the skillet with a tight fitting lid, and place in the oven to braise the leeks for approximately 5 to 7 minutes, or until very tender when pierced with a fork.
Remove the skillet from the oven and gently remove the leeks. Place them on a cutting board and carefully cut the leek halves into 3 inch sections. Continue to simmer the liquid in the skillet until the brazil nut cream begins to thicken, stirring frequently. Once desired consistency has been achieved, remove from heat, and stir in minced parsley.
Spoon 1 to 2 large spoonfuls of the sauce onto a small plate. Place 3 to 5 sections of leeks over the sauce, lightly season with salt, and drizzle 1 large spoonful of sauce over the leeks before serving.
About The Plant Collective e-cookbook:
The Plant Collective: Holiday 2017 is an e-cookbook featuring more than 50 plant-based recipes from 32 leaders in food + wellness. 60% of all sales are donated to Alice Water’s Edible Schoolyard Project; building school gardens, teaching sustainable, healthy food practices. It makes the perfect holiday gift! Join the movement supporting healthy food for all!
THE MISSION OF THE PLANT COLLECTIVE
WE STAND FOR THE EDIBLE SCHOOLYARD PROJECT, founded by Alice Waters, who “envisions gardens and kitchens as interactive classrooms and a sustainable, delicious, and free lunch for every student.” Children are much more likely to enjoy fruits and vegetables if they are involved in the process of growing and preparing them. Today, one in three children are overweight or obese, setting them up for a lifetime of health problems. We truly believe there is a solution in food education. What if all children, regardless of race, economic status and background had a chance to eat healthy food from the beginning? Won’t that set the foundation for a better chance of a lifetime of healthy eating?
WE STAND FOR COMMUNITY, uniting leaders in food and wellness who believe food is medicine, creatively demonstrating how delicious, pleasurable and beautiful healthy foods really are.
WE STAND FOR DISCOVERING NEW CREATIVE WAYS TO USE FRUITS AND VEGETABLES, grains, legumes, nuts and seeds, finding healthier versions of holiday recipe favorites that are equally as tasty, and creating new holiday traditions.
Photo Credit: Lama Riachi
Emily Rose Shaw is a plant-based chef, holistic health coach and instructor at PLANTLAB Culinary. Growing up with Transcendental Meditation and Ayurveda, she weaves together ancient practices with modern technique. She is also the founder of The Plant Collective, a digital publication uniting plant-based food, conscious business and art + design to benefit food-related causes worldwide. Her background spans from working as a fashion stylist to cleanse specialist. Emily has designed recipes for Australia-based Oliver’s Real Foods, the world’s first certified organic 'fast-food' chain and Sherpa Power, an Ayurvedic tea company.