King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious with Chef Joe Bachman’s sauce and a great way to celebrate Climate Week.

 

 

Vegan King Oyster Mushroom "Chicken Wings"

Ingredients

For the Wings

  • 7 pieces king oyster mushrooms 
  • 2 cups oat milk
  • 1/2 cup olive oil
  • 3 Tbsp lemon juice
  • 3 cups flour
  • 1 ½ cups cornstarch
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • Salt and pepper
  • 2 Tbsp chopped thyme

 

For the Sauce 

  • 2 Tbsp vegan butter
  • 1/4 cup gochujang
  • 1 Tbsp soy sauce
  • 1 Tbsp minced garlic
  • 2 tsp minced ginger
  • 2 Tbsp maple syrup
  • 2 Tbsp rice wine or water
  • 1 Tbsp rice vinegar

 

Method

Prepare the Sauce

  1. Combine all Ingredients in saucepan and bring to a simmer then shut off and cool.

 

Prepare the Wings

  1. Cut mushrooms lengthwise into 4 spears
  2. In a medium bowl, combine all dry ingredients.
  3. In a separate bowl, combine oat milk, lemon juice, and olive oil. Add ½ cup of the dry mix to make a batter. Add the mushrooms and let marinate overnight.
  4. The next day, remove the mushrooms from the batter. Drain excess batter, dredge in reserved dry mix and shake off excess. Then double dip into the wet mix  and dry mix to give a nice crust.
  5. Deep fry in batches in hot oil (350 degrees) until golden brown. Remove from oil, drain, and let sit for 10 minutes. Deep fry again until crispy then toss in prepared sauce. Serve immediately.

The United Nations declared 2023 International Year of Millets (IYM 2023).

 

Millets have high nutritive value, are gluten free and have low glycemic index.

 

Even though millets have been a nutritional staple in diets throughout Sub-Saharan Africa and Asia for thousands of years, the UN has noted that their cultivation is declining in many countries just as their potential to address climate change and food security is beginning to come to light.

 

Therefore, we’re celebrating Climate Week with a staple millet dish from India. Every time this dish is cooked, we use the entire vegetable to preserve maximum nutritional value and eliminate waste. Any vegetables with their peel can be added to this recipe and slow cooking is the key, as it’s one of the cooking techniques which retains the maximum color of vegetables and preserves vitamins minerals during the process which helps nourish and heal the body.

Vegetable Millet Khichdi

Ingredients

  • ⅓ cup millet
  • ⅛ cup yellow moong dal
  • ⅛ cup pink masoor dal
  • 2 tablespoon ghee
  • 1 teaspoon cumin seeds (jeera)
  • ¼ teaspoon hing (asafoetida)
  • 2 cloves (laung)
  • 2 dried red chillies
  • ¼ cup chopped onion
  • 1 tablespoon ginger garlic paste
  • ¼ cup chopped tomato
  • 1 ¼ teaspoon salt or to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon Garam Masala Powder
  • 1 cup chopped mixed vegetables (carrot, potato, broccoli, peas)
  • 2 ¼ cup water
  • 1 tablespoon chopped fresh coriander

Method

  1. Rinse the millet with water. Transfer to a bowl and soak in water for 30 minutes. (Soaking reduces the cooking time of millet.)
  2. Combine both lentils in a bowl, rinse them with water, then soak in water for 15 minutes.
  3. Heat oil in a stovetop pressure cooker. Once hot, add cumin, cloves, dried red chillies, and asafoetida. Sauté for 20 – 30 seconds to release the aroma of spices and infuse their flavour into the oil.
  4. Add onion and sauté them till they turn light brown. This takes 2 – 3 minutes.
  5. Next, add ginger garlic paste, tomato, salt, turmeric powder, and red chilli powder. Stir to combine. Sauté the masala till the tomatoes break down.
  6. Add soaked vegetables, millet, and lentils. Sauté for 2 minutes.
  7. Add water, mix, and pressure cook millet khichdi for two whistles over low heat. After two whistles, turn off the heat. Allow the steam to release naturally from the pressure cooker.
  8. Once you open the lid of the pressure cooker, add ghee, fresh coriander leaves, and mix one last time. Millet Khichdi is ready to serve.

Serve Vegetable Millet Khichdi warm.

Chef Alan Hepner shares his sustainable, zero-waste recipe for Veggie & Lentil Burgers. As you’re preparing the vegetables, be sure to save all the scraps as they can be used when you prepare the lentils to help flavor the broth and the lentils!

 

Climate Week Cooking Tips:

Any time you have some leftover bread that’s getting stale, break it up into crumbs either with your hands or in a food processor, and toast in a low oven till dry. Store in an airtight container until needed.

 

When preparing dishes using vegetables, save the scraps to use in the dish if it has a cooking liquid or store in your freezer until you have enough to make a broth.

 

In this recipe, we’ll reserve the garlic and onion skins and their trimmings, and the scraps and trimmings from the bell pepper and carrot. We like to wrap them in some cheesecloth before we add to the cooking liquid for the lentils so that they’re easy to remove.

Veggie & Lentil Burgers

Ingredients:

  • 1lb of cooked lentils
  • 3 cloves garlic (chopped finely)
  • 1 medium red bell pepper (sliced)
  • 1 medium onion (divided in two halves, one half sliced)
  • 1 large carrot (sliced)
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp cardamom
  • Extra virgin olive oil
  • Salt & pepper
  • Toasted panko or breadcrumbs (if needed)

 

Preparation:

  1. Flavor the lentil cooking liquid with the scraps from the onion, garlic, carrots and the bell pepper. Cook the lentils and one half of the onion until the lentils are soft but not too mushy. Strain and reserve with half of the cooked onion.
  2. Sautee the red bell pepper, half the onion, the carrot and the chopped garlic cloved in EVOO and salt until translucent (kind of a sofrito consistency).
  3. Blend vegetables with cooked lentils and half of the onion (acts as a natural binder) until pureed and incorporated.
  4. If the consistency doesn’t hold to form a patty, add toasted breadcrumbs/panko until desired consistency is reached.
  5. Form 3-4oz patties and refrigerate.

Cooking:

Sear on both sides on a very hot sauté pan and enjoy as desired!

We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of our favorite recipes that won’t heat up your kitchen but still deliver exceptional flavor. We’re also making taking advantage of fresh summer produce – we guarantee these recipes will be on repeat!

Summer months and Gazpacho have an eternal bond. We all love chilled soup in summer. So here is a recipe of Gazpacho. Tomatoes are at their best this season so chilled Gazpacho not only fills you but cools you down. We had our signature Gazpacho at 550 Madison made from Katchkie Tomatoes, and it has been the customers favorite.

 

Ingredients

  • 1 kg ripe tomatoes, chopped
  • 200 grams cucumber, peeled and chopped
  • 150 grams bell pepper (red or green), chopped
  • 100 grams onion, chopped
  • 2 cloves garlic, minced
  • 50 grams stale bread, crusts removed (optional, for thicker consistency)
  • 60 ml extra virgin olive oil
  • 30 ml red wine vinegar
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 500 ml cold water (adjust for desired consistency)
  • Optional garnishes: diced cucumber, bell pepper, croutons, fresh herbs (parsley or basil)

Instructions

  1. Prepare the Vegetables. Wash and chop the tomatoes, cucumber, bell pepper, and onion into small pieces. Place them in a large bowl.
  2. Blend the Soup. In a blender or food processor, add the chopped vegetables, minced garlic, and stale bread (if using). Add olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. Depending on the size of your blender, you may need to do this in batches.
  3. Adjust Consistency. While blending, gradually add cold water until you reach your desired consistency. Some prefer gazpacho thicker, while others like it more liquidy.
  4. Chill. Transfer the blended gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 2 hours, or until well chilled.
  5. Serve. Stir the gazpacho before serving. Taste and adjust seasoning if needed. Ladle into bowls or glasses. Garnish with diced cucumber, bell pepper, croutons, and fresh herbs if desired. Serve chilled, ideally on a hot summer day.

 

This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great way to use all parts of the watermelon, and the sweet and tangy pops of flavor are a perfect way to balance the sweetness of the tomatoes and watermelon in the salad.

 

You can prepare most of the salad the day before your barbeque or event and the pickled rinds will benefit from an overnight soak. Just before your event, toss all ingredients together in a large bowl and get ready for compliments!

 

Heirloom Tomato and Watermelon Salad

Pickled Watermelon Rinds, Gooseberry, Coconut Basil Vinaigrette, and Tajín Salt 

 

Ingredients:

For the Salad

  • 2 cups watermelon, cubed
  • 2 cups heirloom tomatoes, sliced or cubed
  • 1/2 cup gooseberries, halved
  • Pickled watermelon rinds (recipe below)
  • Tajín seasoning, for finishing

 

For the Pickled Watermelon Rinds

  • 1 cup watermelon rinds, peeled and cut into small pieces
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds (optional)
  • 1 teaspoon peppercorns (optional)

For the Coconut Basil Vinaigrette

  • 1/4 cup coconut milk
  • 2 tablespoons fresh basil leaves, chopped
  • 2 tablespoons lime juice (about 1 lime)
  • 1 tablespoon honey or agave nectar
  • 1 tablespoon olive oil
  • Salt and pepper to taste

 

Instructions

  1. Prepare the Pickled Watermelon Rinds. In a saucepan, combine the white vinegar, water, sugar, and salt. If using, add mustard seeds and peppercorns. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Add the watermelon rinds to the boiling mixture and cook for 2-3 minutes. Remove from heat and let the rinds cool in the pickling liquid. Once cooled, transfer to a jar and refrigerate for at least an hour (preferably overnight).
  2. Make the Coconut Basil Vinaigrette. In a small bowl, whisk together the coconut milk, chopped basil, lime juice, honey or agave nectar, and olive oil. Season with salt and pepper to taste.
  3. Assemble the Salad. In a large bowl or on a serving platter, combine the cubed watermelon, heirloom tomatoes, and halved gooseberries. Add the pickled watermelon rinds. Drizzle the coconut basil vinaigrette over the salad and gently toss to combine.
  4. Finish and Serve. Sprinkle Tajín seasoning over the salad just before serving for a tangy and spicy finish.

This is a pretty simple and straightforward recipe, but it’s a classic that I love and cook for myself every summer. You can prepare this in the morning and let it marinate, and don’t forget to soak your skewers. I hope you enjoy it!

Ingredients:

      • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

      • 1/4 cup olive oil

      • 3 tbsp soy sauce

      • 2 tbsp honey

      • 2 tbsp lemon juice

      • 3 cloves garlic, minced

      • 1 tsp smoked paprika

      • 1 tsp dried oregano

      • Salt and pepper to taste

      • 1 large red bell pepper, cut into 1-inch pieces

      • 1 large yellow bell pepper, cut into 1-inch pieces

      • 1 large red onion, cut into 1-inch pieces

      • Wooden or metal skewers

 

Procedure

    1. Prepare the Marinade. In a large bowl, mix together the olive oil, soy sauce, honey, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper.

    2. Marinate the Chicken. Add the chicken cubes to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

    3. Prepare the Skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken, bell peppers, and red onion pieces onto the skewers, alternating between each ingredient.

    4. Preheat the Grill. Preheat your grill to medium-high heat.

    5. Grill the Skewers. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.

    6. Serve. Remove the skewers from the grill and let them rest for a few minutes before serving. Serve with a side of your favorite BBQ sauce, some watermelon, or grilled corn on the cob.

Chef Joe Bachman creates incredible dishes for our guests, and here he shares one of his favorite side dishes for a summer barbecue.

I selected the specific items because they are local and pair well with an outdoor barbecue. I was inspired by Tim Stark’s Book, Heirloom: Notes from an Accidental Tomato Farmer, which is a super cool book and inside look at how the heirloom tomato craze came about.

Ingredients:

      • 5 ears jersey bi-color corn, cleaned

      • 5 assorted Eckerton Farms Heirloom Tomatoes (or your local heirloom tomatoes)

      • 2 shallots, finely minced

      • 1 clove garlic, microplaned

      • 2 oranges, segmented

      • 1 cup torn fresh basil

      • 1/4 cup torn fresh mint

      • Olive Oil

      • Sherry Vinegar

      • 1/2 loaf leftover bread or baguette (cornbread also works well)

Procedure

  1. Season corn with salt & pepper. Drizzle with olive oil and then grill. After they get a nice char, cut the kernels from the cobs on a cutting board and set aside.
  2. Take your bread and slice in to 1″ slices. Drizzle with olive oil, and season with salt and pepper then grill. Let cool. Cut in to 1″ x 1″ Cubes and set aside.
  3. Wash the tomatoes and cut them in to 1 inch pieces. I like to cut them in to different sizes and shapes for a more rustic look.
  4. Remove the skin from the oranges with a knife by cutting the top and bottom of the orange slightly so you have a flat surface to work on. Then take the segments out 1 by 1 making sure not to get any of the white bitter membrane in there.
  5. To prepare the dressing: in a mixing bowl, add the shallots, garlic, 1 cup orange juice, 3 tbsp sherry vinegar, 1 cup olive oil, the torn basil, and torn mint and whisk together.
  6. In a large bowl, add tomatoes, grilled corn, oranges, season with salt and pepper then add in the dressing.
  7. Lastly, fold in the croutons, then the salad is ready to enjoy.

Barbeque reminds me of Tandoor (Tandoor is an Indian clay oven, where charcoal is used). I am sharing a recipe of Tandoori chicken which is perfect for summer barbeque. Tandoori chicken has various versions and changes in different regions and households of India and everyone has their own secret blend of spices. Here is a recipe which I have modified to use at our home with ease. And don’t worry, we won’t need a Tandoor (Indian Clay Oven); it cooks very well in our regular ovens.

Ingredients:

      • 800 grams chicken (preferably skinless, bone-in pieces)

      • 150 grams plain yogurt (preferably Greek yogurt)

      • 1 tablespoon lemon juice

      • 2 tablespoons tandoori masala powder

      • 1 tablespoon ginger garlic paste

      • 1 teaspoon ground cumin

      • 1 teaspoon ground coriander

      • 1 teaspoon paprika or Kashmiri red chili powder (adjust to taste)

      • 1/2 teaspoon turmeric powder

      • 1/2 teaspoon garam masala powder

      • 1/4 teaspoon black pepper

      • Salt to taste

      • 2 tablespoons vegetable oil

      • Fresh coriander leaves (cilantro) and lemon wedges for garnish

         

Procedure

 

Marinating the Chicken:

Wash and pat dry the chicken pieces.

 

In a large bowl, combine yogurt, lemon juice, tandoori masala powder, ginger garlic paste, ground cumin, ground coriander, paprika or red chili powder, turmeric powder, garam masala powder, black pepper, and salt. Mix well to form a smooth marinade.

 

Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for best flavor.

 

Cooking:

Preheat your oven to 200°C (400°F). If using a grill, preheat it to medium-high heat.

 

Line a baking tray with aluminum foil and grease it lightly with oil. Arrange the marinated chicken pieces on the tray, leaving space between them. Drizzle the vegetable oil evenly over the chicken pieces.

 

Baking:

We will be baking in our ovens as everyone doesn’t have a tandoor at their home, modifying for our urban lives.

 

Place the tray in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and slightly charred around the edges. You can also grill the chicken over medium-high heat, turning occasionally, until fully cooked and nicely charred.

 

Serving:

Once fully cooked, remove the chicken from the oven or grill. Garnish with fresh coriander leaves (cilantro) and lemon wedges. Serve hot with naan bread, rice, or salad.

I’m originally from Colombia, and this is a recipe we use a lot to accompany BBQ. The bright, herby chimichurri is a perfect match for rich meats.

Arepa Ingredients:

  • 4 arepas grilled
  • 4 Colombian chorizos grilled sliced
  • 5 oz Colombian Style Fresh Cheese crumbled

Chimichurri Sauce Ingredients:

  • 1 garlic clove peeled
  • 1 cup fresh parsley
  • ¼ cup fresh cilantro
  • 2 tablespoons chopped
  • green onions
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon red pepper flakes
  • Salt and pepper to your taste

Procedure

  1. To prepare chimichurri sauce: Place all the chimichurri ingredients in a food processor and process until smooth. Transfer to a container. You can cut them by hand if you prefer.
  2. To assemble arepas: Place the arepas on a serving plate, top with crumbled cheese and cooked chorizo. Drizzle chimichurri sauce on top of the chorizo and serve immediately.