Food Service Professional recipes
Combine the aquafaba, mustard, garlic, lemon juice, and salt into a tall jar or container.
Using an immersion blender, mix the ingredients until foamy.
With the blender running, slowly drizzle in the oil in a thin, steady stream.
Continue blending until the mixture thickens into a creamy mayonnaise.
Gather all ingredients and equipment.
In a medium bowl, whisk together the 4 tsp of gochujang paste, soy sauce, sesame oil, and garlic.
Measure 2 teaspoons of this mixture into another bowl to reserve for later.
Once divided, add shrimp to the remaining mixture and toss to evenly coat. Cover and refrigerate for at least 30 minutes.
Add remaining 1 tsp gochujang and vinegar to the reserved mixture. Toss in butter cubes and set aside.
Preheat grill to medium high heat.
Once shrimp has marinated, thread them onto a skewer piercing through 2 points of the shrimp.
Place the prepared skewers on oiled grill, and cook until they begin to char, about 2-3 minutes.
Flip and cook for another 1 -2 minutes or until the shrimp are opaque.
Remove shrimp from grill and slide shrimp off of skewers into the bowl of the gochujang butter mixture. Toss to coat until the butter has melted and the shrimp is evenly coated in sauce.
Garnish with scallions and serve.
Wash and peel daikon. Cut into rounds, each slice should be 3/4 – 1″ thick
Cut a crosshatch pattern on one side of each round. The cuts should be about 1/8″ – 1/4” (5mm) deep.
Place scored daikon in a sauce pot and fill with enough water to cover the daikon
Set the heat to high and once the water starts to bubble, reduce the heat to a simmer.
Cook for about 20 minutes or until fork-tender.
While the daikon is simmering combine the soy sauce, mirin, and sugar, set aside.
When the daikon is done, drain off the water and leave the daikon in the pot to dry in the steam for a few minutes.
Pat dry with kitchen paper if necessary.
Heat a sauté pan large enough to fit all of the daikon slices over high heat.
Add the oil and swirl to coat the pan. Add the daikon slices scored side down.
Pan fry the daikon until there is light charring on both sides (about 1 minute on each side).
Reduce heat to medium to medium low. Add the sauce mixture and let the daikon simmer in the sauce for about until the sauce becomes syrupy.
Remove from heat, arrange daikon on a serving plate and drizzle with remaining sauce.
Garnish with scallions.
Preheat oven to 400F.
Wash the beets and trim off the tops about 1/4 inch above the bulb.
Wrap each beet loosely in aluminum foil and place in the oven.
Roast until tender and easily pierced with the tip of a paring knife: about 1 hour.
Remove beets from oven and let cool in the aluminum packets.
When cool enough to handle, remove from the aluminum packets, discard the aluminum, and trim the leaf end flush to the bulb. Using your thumbs, push off the skin. Remove the beet skin under running water to minimize the stain on your fingers, or use gloves.
Cut the cooked beets into 1-inch chunks.
In a blender or food processor, combine the beets, walnuts, garlic, vinegar, za’atar, and salt. Blend to just combine.
With the motor running, slowly drizzle in the oil. If the mixture is too thick, add water 1 tablespoon at a time until the desired consistency is reached.
Chill for for 1 hour before serving.
Gather all ingredients and equipment.
Cut the fish into 1/4 inch pieces and place in a medium bowl.
Toss fish with salt and citrus juice. Cover and refrigerate for 15 – 20 minutes stirring periodically.
While fish is marinating, combine vegetables in a separate bowl.
Once fish has become opaque and firm combine with vegetable mixture.
Garnish with cilantro and serve immediately.
Preheat the oven to 375°F.
Fold 2 pieces of parchment paper or foil until they are almost a 15 inch x 12 inch square.
Starting at one end of the folded edge, cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart with the folding crease down the center.
To assemble the pouches, divide the beans placing the mixture on one half of each heart.
Top each with the fish filets.
Add half of the yellow pepper strips, carrots, peas, pumpkins seeds, and green onions.
Mix together the olive oil, white wine, curry powder, garam masala, salt, and pepper.
Pour the curry mixture over the top of the fish and top with the cilantro.
To close the pouches, fold the top of the heart over the fish and vegetables.
Then starting at the top curve of the heart, make a fold, overlapping your folds to create a sealed crimped outer edge. Continue working around the base of the heart until you get to the bottom point. Twist tightly and fold into a crimp to completely seal your packet.
Arrange the packaged fish on a baking tray and place in the oven.
Cook until the fish is fully cooked through (white and flaky) and has an internal temperature of 140F, about 12-15 minutes.
Place each pouch on a plate and let stand about 30 seconds to cool before opening to avoid burns.
There will be some hot steam that escapes when the parchment is cut (be careful!).
Place all ingredients in a blender and puree until smooth. Serve immediately.
Place the oats and milk in the blender and let sit for 5 minutes.
Add remaining ingredients and puree until smooth.
Place all ingredients in a blender and puree until smooth. If the mixture is too thick add a little more milk.
Serve immediately.
Place the water in a large stock pot over high heat.
When the water boils, add the pasta.
While the pasta is cooking, prepare the sauce.
Heat olive oil in small saute pan over medium heat.
Add the onion and stir. Then add the garlic. Saute until the onion is translucent and the garlic is tender.
In a blender, add the beans, onions and garlic, vegetable broth, lemon juice, nutritional yeast, salt and pepper. Blend until creamy and smooth.
Pour into a large saute pan to heat.
When the pasta is done, drain, add to the saute pan, and toss to evenly coat with sauce.
Garnish with chopped parsley if desired.
Serve hot.
