INTERNATIONAL CULINARY INSTITUTE VEGAN WORKSHOP REVIEW – TEMPEH COCONUT CURRY SOUP RECIPE
HELLO & HAPPY TUESDAY!!
I’ve had the pleasure of taking a vegan doughnut making class with the Cinnamon Snail last year and was quite impressed with the staff and facility!!
In addition to various vegan chefs making an appearance at this famous culinary school..
THEY OFFER TONS OF VEGETARIAN AND VEGAN WORKSHOPS!!
The only challenge you will have with the International Culinary Institute..
IS DECIDING WHAT CLASS TO CHOOSE AS THEY ALL LOOK AMAZING!!
HERE’S A FIRST HAND LOOK AT THE FRESH & FAST VEGAN SUPPER FOR WINTER WORKSHOP WITH CHEF PETER BERLEY
Find Your Culinary Voice
This simple statement captures our focus on giving students the tools and opportunity to explore, make choices, and develop the skills that will lead them to their ultimate goals. We enable students to discover their unique expression through the many facets of culinary arts.
ICE is one of the largest and most diverse culinary schools in the world. From ourCareer Training Programs, School of Recreational Cooking, and broad range ofProfessional Development opportunities, we know that we have helped many thousands of students to “find their culinary voice.” Each year, over 30,000 people come to ICE for some – pardon the pun – savory or sweet culinary reason. For some, it is to learn how to open a restaurant, for others, it is to learn Latin baking or how to make the classic dishes of Umbria. Others come to us for insight in to food blogging or how to incorporate hydrocolloids in to their cooking.
Finding ones’ culinary voice is an evolutionary process, and going to school is a natural avenue towards that goal. We are confident that our students fuel their passions, extend their talents and broaden their culinary horizons, all while having fun.
The best way to learn about being here is by being here – but here’s a taste of what’s happening every day at NYC’s premier center for culinary education…
SEE THE FACILITY
HISTORY & TRADITION
The Institute of Culinary Education (ICE) was founded by Peter Kump in 1975. The school was originally known as Peter Kump’s New York Cooking School.
In 1975, Peter Kump, an educator and entrepreneur with a great love of food, taught five students the basic techniques of cooking in the cramped kitchen of his Upper West Side, New York City apartment. Not long after, The New York Times wrote favorably of the fledgling school. As a result of that article, Kump received numerous phone calls from potential students asking to study with him, and Peter Kump’s New York Cooking School was born.
Within five years, the school was flourishing. In 1979, an article in Bon Appétit quoted Kump as saying he hoped his students would not “leave here with a sheaf of spectacular recipes to repeat step-by-step ad infinitum. No. I want them to learn to develop taste. I want them to become free to improvise, to work without recipes. They should learn principles, the reasons for mixing and blending this with that. And techniques.”
In 1983, Kump inaugurated the professional program to train aspiring chefs. He himself had learned from the best, and former teachers of his such as James Beard, Simone Beck, Marcella Hazan, and Diana Kennedy all later came to teach classes at the school. Illustrious food world figures such as Julia Child, James Peterson, and David Bouley were frequently guest instructors.
ABOUT VEGAN CHEF PETER BERLEY
Peter Berley is a working chef, cookbook author, and culinary instructor. Peter’s foremost concern is the development of local sustainable food systems and the fate of home cooking in America. Former executive chef of the world-renowned Angelica Kitchen restaurant in New York City, he is Chef at The Culinary Loft in NYC, holds classes at The Institute of Culinary Education and The Natural Gourmet Institute in Manhattan, The Brooklyn Kitchen in Williamsburg, Ger- Nis in Park Slope and works as a personal chef in East Hampton in the summer. In October 2011, Peter opened his own Culinary Studio and Teaching Kitchen in beautiful South Jamesport, Long Island.
Berley has contributed to Edible Brooklyn, Food and Wine, Bon Appetit, Everyday with Rachel Ray, Natural Health, Cooking Light, and Fine Cooking magazines.
He can be seen in Vegetarian Cooking segments of Conscious Cuisine series for the Food Network.com.
CURIOUS ABOUT PETER BERLEY’S COOKBOOKS?!
- 2 TBSP EXTRA VIRGIN OLIVE OIL
- 2 CUPS DICED ONION (ABOUT 2 MEDIUM)
- COURSE SEA SALT
- 1 LARGE SWEET POTATO, CUT INTO 1 INCH CHUNKS (ABOUT 4 CUPS)
- 3 GARLIC CLOVES, FINELY CHOPPED
- 1 SMALL JALAPENO PEPPER WITH SEEDS, FINELY CHOPPED
- 1 TBSP FINELY CHOPPED FRESH GINGER ROOT
- 1 TSP GROUND CORIANDER
- 1/2 TSP TURMERIC
- 1 (14-OUNCE) CAN COCONUT MILK
- 1 SMALL BUNCH COLLARD GREENS, TOUGH STEMS REMOVED AND LEAVES CHOPPED
- 1 LIME CUT INTO WEDGES FOR SERVING
- 1/2 CUP CILANTRO, ROUGHLY CHOPPED, FOR SERVING
- 1 POUND SOY TEMPEH, CUT INTO 3 BY 1/4 INCH STRIPS
- 2 CUPS FLAVORLESS OIL SUCH AS CANOLA, SUNFLOWER, OR GRAPESEED OIL
- COURSE SEA SALT OR KOSHER SALT
- 1. In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, about 3 to 4 minutes
- 2. Add the sweet potatoes, garlic, jalapeño, ginger, coriander, and turmeric and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raids the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
- 3. Add the collard greens to the soups and simmer uncovered until tender, about 10 minutes. Add a bit of water if the soup is too thick
- 4. Ladle the soup into 4 wide soup plates, top with a spoonful of jasmine rice and several crispy tempeh strips. Squeeze lime of all and sprinkle with cilantro
- 1. in a large saute pan over medium heat, warm the oil until hot but not smoking. Frey the tempeh in batches (don't crowd the pan) until golden-brown, 3 to 4 minutes. Drain on paper towels and sprinkle with salt.
HOW TO PEEL GINGER FOR THE RECIPE
- - 6 BAKING APPLES SUCH AS ROME, CORTLAND, OR MUTSU
- - JUICE OF HALF A LEMON
- - 1/3 CUP CURRANTS OR 1/2 CUP RAISINS
- - 1/2 CUP ORGANIC BROWN SUGAR
- - 1/3 CUP CHOPPED WALNUTS OR PECANS
- - 1/3 CUP WHOLE WHEAT PASTRY FLOUR
- - 1/3 CUP ROLLED OATS
- - 1/4 CUP LIGHT CANOLA OIL OR UNSALTED BUTTER AT ROOM TEMPERATURE
- - 1 TEASPOON GROUND CINNAMON
- - 1/2 TEASPOON GROUND GINGER
- - 1/4 TEASPOON SEA SALT
- - 1 1/1 CUP WATER
- - 2 CINNAMON STICKS
- - 1 TSP VANILLA EXTRACT
ONE TIP FOR THIS AMAZING EASY PEASY RECIPE, BE SURE TO MONITOR THE BAKING AS THEY TEND TO BAKE FAIRLY FAST, BUT EVEN IF THEY COOK A BIT TOO LONG, THEY STILL TASTE.. SUPERB!!
THIS RECIPE WAS ALSO A HUGE HIT!! SUPER EASY AND HAD TONS OF FLAVOR!!
THE SEITAN AND ONIONS LITERALLY SOAK UP THE BROTH!!
FOR THE FULL RECIPE SEND ME AN EMAIL AT
TIPS FOR PEELING LOTS OF GARLIC
SUPER EASY, SUPER FILLING!!
SUPER RICH IN FLAVOR, LOVED THE MUSHROOMS!!
EASY PEASY AND THE PARSNIPS PROVIDE TONS OF CHARACTER FOR THE EVERYDAY MASH POTATOES
FOR THE FULL RECIPES SEND ME AN EMAIL AT EATDRINKSHRINK2012@GMAIL.COM