Plant Academy: The Cookbook

Name: Plant Academy: The Cookbook | Plant-based techniques & recipes for creative cooking
Brand: Leaping Hare Press
Price: 53.99 EUR
Availability: OnlineOnly

Plant-based techniques & recipes for creative cooking

Lauren Lovatt(Autor*in)

Sara Kiyo Popowa(Fotograf*in)

Leaping Hare Press

1. Auflage

Erschienen am 16. Januar 2025

192 Seiten

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Beschreibung

Weitere Details

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Personen

Lauren Lovatt is a plant based chef, culinary educator and entrepreneur who founded Plant Academy cookery school in 2019, a school created to inspire passion through plants through inviting the leading minds in the industry to teach on their signature Plant 123 chef training program. As well as a passion for plants Lauren's main focus is bringing the conversation of Mental Health to the table through her revolutionary book Mind Food, released in 2022 after many years of curating supper clubs, hosting events at festivals, such as Wilderness and Shambla, and leading retreats on this important concept. Having travelled the world cooking and teaching she previously consulted for HOY Paris, Paris' first plant based hotel, and currently working with Alchemy Academy Bali Lauren is forever evolving her own food art and conscious impact on the food world.

Sara Kiyo Popowa is a food photographer and recipe developer @shisiodelicious with over 106,000 followers. She is the popular author of Bento Power and The Opinionated Guide to Vegan London. Sara has been an integral part of Plant Academy since the beginning, first coming on board to teach masterclasses about her book Bento Power and photography and going on to open a joint venture with Lauren Lovatt 'The Food Studio' where they created the Plant Academy online courses and so much more. Sara's passion for plants and incredible photography skills brought Plant Academy to life in a brand new way and all of the photos and animations for the courses, online and for this Plant Academy book, have been created by her over the last four years. She shares with Lovatt a devotion to the power of the visual and for communicating plant-based food in a mesmerizingly bold and aesthetic way. This book and all of Plant Academy would not be the same without her.

Sophie Dunster is an illustrator and the founder of sustainable fashion brand Gung Ho, and her mission is to educate and inspire change through design.

Instagram: @gungho_studios
Website: gunghostudios.co.uk

Autor*in

Lauren Lovatt

Fotograf*in

Sara Kiyo Popowa

Illustrationen

Sophie Dunster

Inhalt

Foreword by Richard Buckley, author of Plants Taste Better and founder of Acorn and OAK restaurants in Bath

Introduction
Before You Begin

Chapter 1: Stocks & Sauces

Introduction by Carolina Chinea, plant-based business coach, chef and co-creator of Plant Academy

Essential Stocks & Sauces

Enhance: Light Stock

Enrich: Dark Stock

Infuse: Smoked Dashi

Reduce: Glace

Flavour Balance

Dressings

Infused

Emulsified

Creamy

Sauces

Seed Pesto

Harissa Sauce

Romesco

Chapter 2: Nuts & Seeds

Introduction

Techniques: Milks and Creams

Plant Milk

Plant Cream

Crunch & Candy

Nut & Seed Butters

Chilli, Rosemary & Molasses Seed Loaf

Cashew Bechamel Tart

Massaged Kale

Milk Chocolate Mousse

Chapter 3: Beans & Legumes

Introduction

Techniques: Sprouting

Cooking

Baking, Binding & Thickening

Fermenting

Tempeh

Bean-otto

Bean Cheesecake

Chickpea Chocolate Truffles

Chapter 4: Grains & Pseudo Grains

Introduction

Techniques: Preparation

Cook

Puff

Sprout

Bloom

Batter

Seasonal Poke Bowl

Buckwheat Flatbreads

Tamales

Lost Rice Bowl

Chapter 5: Plants

Introduction

Techniques: Smoking

Cold Smoking: Smoky Seaweed Carrots

Hot Smoking: Grilled Mushrooms, 'Mole' Blanco

Marinade: BBQ Sauce, Smoked Tofu Candy

Nasi Campur

Adaptogen Adobo

Smoked Broccoli Arepa

Chapter 6: The World of Fermentation

Introduction by Rachel de Thample, author, teacher and fermenter

Techniques: The Basics

Lacto Fermentation

SCOBY

Wild Fermentation

Preserving with Salt

Sauerkraut

Sauerkraut Fritters

Kombucha

Kombucha-litas

Ginger & Turmeric Bugs

Preserved Oranges

Preserved Orange Hummus

Chapter 7: The Cheese Module

Introduction

Techniques: Making a Cheese Base

Miso Cheese

Smoked Cheese

Macadamia Ash

Coconut Boursin

Cashew Raclette

Chapter 8: The Missing Ingredient

Introduction by Arthur Potts Dawson, the original green chef, World Food Program Advocacy Chef for the UN and co-author of the Chefs' Manifesto

Techniques: Sourcing Your Food

Local

Organic

Biodynamic

Foraged

Apple and Walnut Salad

Wild Rosti

Really Good Roasted Roots

Stove-top Flapjacks

Chapter 9: Understanding Adaptogens

Introduction

Techniques: Adaptogens & Potent Plants

Types of Adaptogens

Potent Plants

Medicinal Mushrooms

CBD

Saffron Oats

CBD Salad

Adaptogen Spiked Chocolate

Hot Chocolate Tonic

Chapter 10: Gluten-Free Baking

Introduction

Techniques: The Key Ingredients

Butter

Flax 'Egg'

Gluten-free Flour Blends

Buckwheat Pumpernickel

Almond, Peanut & Cacao Cookie Sandwiches

Medicinal Mushroom Gataeux

Chapter 11: Raw Desserts

Introduction

Techniques: Sweet Creams and Caramels

Creams

Caramels

Raw Cheesecake

Fermented Ginger Cheesecake

Nut Butter Bars

Chapter 12: Plating 101

Elements of Plating

Radishes & Seed Butter

Courgette Cannelloni

Nut & Seed Soaking Times

About the Author & Contributors

Index

Acknowledgements

Recommended Reading

Plant Academy People

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