Ratatouille Series 1

WEEK 1

Kale cæsar,
Sweet potato fries

Gluten-free, dairy-free, vegan optional

 

Ingredients & preparation

※ please have all ingredients out and prep/measure starred ingredients prior to lesson

▢ Kale, washed & chopped ※
▢ ½ cup grated parmesan ※
▢ 2-3 cloves peeled garlic ※
▢ 2 large sweet potatoes (peeled) ※
▢ 1 lemon
▢ ½ cup mayo
▢ 2 Tbsp oil to toss with potatoes
▢ 1 Tbsp Everything but the bagel
▢ 2 Tbsp milk (any kind, unflavored)

Required equipment & utensils

▢ Blender
▢ Knife and cutting board
▢ Spoon and cup measurers
▢ Medium bowl for cut potatoes
▢ Large salad bowl
▢ Sheet pan and parchment paper
※ please have out utensils

Directions

  1. Preheat oven to 425ºF with racks on top and bottom thirds.

  2. Combine ingredients for dressing in the blender.

  3. Cut potatoes in wedges and toss with ¼ cup mayo.

  4. Season with salt and pepper.

  5. Place on the parchment paper in a layer and roast 10 minutes on the bottom and 10 on the top.

WEEK 2

Peanut butter
chocolate truffles

Gluten-free, dairy-free, vegan

 

Ingredients & preparation

▢ 4 pitted dates (or apricots optional)
▢ 1-2 tsp coconut oil
▢ 3 Tbsp. coconut flakes (optional filling/topping)
▢ ½ cup raw almonds ※
▢ 1 cup (plus ½ cup for topping) roasted salted peanuts ※
▢ 5 Tbsp. natural peanut butter (creamy is best)
▢ 1 cup dark chocolate chips ※
▢ 1-2 hard bananas cut in 3 cm rounds, poked in the middle with toothpicks then frozen on a parchment-lined sheet pan ※
※ please prep prior to lesson

Required equipment & utensils

▢ Food processor (best option), magic bullet (or Vitamix on lowest setting)
▢ 1 large sheet pan lined with parchment paper ※
▢ Small pot filled with 1-2 inches/3 cm water ※
▢ Metal bowl that fits the pot
▢ Measuring cups and spoons
▢ Heat-proof rubber spatula
※ please have out all utensils

Directions

  1. Pulse ½ cup peanuts for sprinkling and set aside.

  2. Add dates or apricots to food processor and pulse until small.

  3. Add 1 cup of peanuts and ¼ cup almonds.

  4. Pulse in food processor until it starts to meld but not too long or you’ll get butter. Then add 5 tbsp of peanut butter, one at a time, scraping down sides in between until it forms a wet cornmeal consistency, not too dry, not runny. Scrape into a bowl and add coconut flakes if using. This will be the truffle filling.

  5. Take the sheet pan of bananas out of the freezer and transfer to a plate. Spoon ovals or balls of peanut butter filling onto the same parchment-lined sheet pan. Put them back in the freezer for 10 minutes to harden.

  6. Make a double boiler (bain-marie) by filling 4 cm of water in a small pot to boil then insert a metal bowl that fits into the pot. Heat on high.

  7. When water comes to a boil, turn to low and add 1 cup of chocolate chips to the bowl and keep stirring as they start to melt. Add coconut oil to thin.

  8. Take out one sheet pan then dip the balls into the melted chocolate, rolling between your hands if needing shape, flip once with a fork and put back on the tray. Put tray back in the fridge or freezer to set chocolate.

  9. Sprinkle with peanuts, coconut or a pecan to make a turtle!

  10. Holding toothpick, dip bottom flat side of the bananas into the remaining chocolate and then dip into crushed peanuts and/or coconut flakes.

WEEK 3

Korean pancakes

Dairy-free, vegan, gluten-free optional

 

Ingredients for the pancakes

▢ 1 ¼ cup flour (160 g)
▢ 3 Tbsp corn starch
▢ 2 tsp coconut sugar or 1 tsp white sugar
▢ 10 green onions washed ※
▢ 1 tsp soy sauce
▢ 1 ¼ cup sparkling water
▢ 1 tsp sea salt (1/2 tsp if using morton salt)
▢ ½ tsp sesame oil
▢ 4 Tbsp coconut, grapeseed, vegetable or canola oil
※ please prep prior to lesson

Ingredients for the sauce (double the recipe to use as a marinade)

▢ 2 tbsp soy sauce
▢ 2 tbsp rice vinegar
▢ 1 tbsp brown sugar
▢ 1 inch (2.5cm) piece ginger and 1 clove garlic peeled and crushed ※
▢ ½ tsp sesame oil
※ please prep prior to lesson

Required equipment & utensils

▢ Large non-stick skillet
▢ Wire mesh strainer to sift
▢ Medium size mixing bowl, 2 small mixing bowls
▢ Whisk
▢ Microplane or garlic press
※ please have out all utensils

Directions

  1. Mix sauce ingredients, grating garlic and ginger on microplane.

  2. Mix flour, corn starch, salt and sugar in a medium-sized bowl.

  3. Whisk sparkling water, soy sauce and sesame oil in a small bowl.

  4. Pour wet ingredients into dry ingredients and stir with a spatula.
    DON’T OVER-MIX. A few lumps are okay.

  5. Fold in scallions.

  6. Heat skillet on medium-high heat and add oil 1-2 tbsp for each batch

  7. Use ¼ cup measurer to pour four pancakes into the skillet

  8. When they start to brown (about 2 min) flip them to the other side

  9. Press down to help them brown but watch that the scallions don’t burn

  10. Dip in the sauce and enjoy with kimchi-chi or Korean BBQ!

WEEK 4

Hippy granola

Gluten-free, dairy-free, vegan

 

Ingredients & preparation

※ please have all ingredients and equipment out and prep/measure starred ingredients prior to lesson

▢ 3 cups old-fashioned oats
▢ ½ cup assorted seeds (pumpkin, flax, chia, hemp, sesame, sunflower) ※
▢ ½ cup coconut flakes ※
▢ 1 cup total dried fruit soaked in water to prevent burning (apricots, dates, goji, raisins, cranberries) ※
▢ 1 cup assorted nuts (cashews, almonds, walnuts, pecans) ※
▢ ½ tsp each of cardamom, ginger and nutmeg ※
▢ 1 tsp cinnamon (all spices in one bowl) ※
▢ pinch of salt
▢ ⅔ cup coconut oil
▢ ⅓ cup maple or agave syrup
Required equipment & utensils

▢ Sheet pan
▢ Big bowl
▢ Small sauce pan or heat-proof metal pitcher
▢ Flat Spatula for flipping the granola
※ please have out all utensils

Directions

  1. Preheat oven to 350 F/175 C

  2. Mix all dry ingredients in a bowl

  3. Heat all wet ingredients on the stove or microwave

  4. Pour wet mix over the dry mix and stir to combine

  5. Spread it on a cookie sheet 25-30 min, flipping once to brown

  6. Take out when it’s golden brown