CHef Ellard's Favorite RECIPES

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Vegan Eggplant 'Pizza'

2/1/2020

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Try out this delicious, no-cheese, no-sauce, no crust, LOL, Vegan 'Pizza' from my friend LittleKarmaBomb aka Joanna. The recipe is an original from Joanna. Prepared on the Culinary Edge TV season one, episode Vegan Baking and Burlesque. It's quite good and extremely healthy!
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Recipe starts in the video below at 5:15
Ingredients
  • 1 eggplant
  • 2 zucchini
  • 6 mushrooms
  • 1 cup spinach
  • 1/4 cup grated beets
  • 1/4 cup grated carrots
  • 1/2 red onion chopped​


​1/2 red bell pepper julienne

10 basil leaves
3 tablespoons coconut oil 
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne 
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Directions
Slice eggplant to desired size (no more than 1/3 to 1/2 inch..but not too thin - it will fall apart).

​Prepare eggplant in vinegar soak for roughly 30 minutes. Drain and apply coconut oil (or oil of choice) generously to both sides adding seasoning to one side. (Cumin, coriander, cayenne, whatever you want for your spice...).

Start with the flattest layers of veggies and add whatever veggies you like zucchini, onion, spinach, mushrooms, beets/carrots julienne whatever you want!! Add some herbs for extra kick! Soak basil leaf in water and add half of leaf to top. 


Bake in oven at 350 degrees for 20-30 minutes - every oven is different. Give it the fork test - when the eggplant easily pulls away from the skin it is done.

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Home-Made Thai Green Curry Paste

10/9/2019

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"If you're not making
your own paste you
are not making good
Thai curry." - chef Ellard


When I learned how to make curry paste, I learned to make great Thai food. If you're not making your own paste you are not making good Thai curry. Not only does home-made paste taste way better than store bought curry paste, it's much cheaper, and will last months in your refrigerator where the flavors will actually improve. 

​And once the paste is made, making the curry dish itself is simple and takes about 10 minutes by adding coconut milk, fish sauce, tamarind paste, and fresh basil. Green curry gets its color from the peppers (usually spicier green varieties) but you can also make other style of curry pastes like Yellow or Red with a different paste recipe. 

Thai Green Curry Paste

TOTAL PREP TIME: 20 Minutes
YIELD: Enough for 6-8 servings of curry 

INGREDIENTS:
1 1/2 Cups Diced green chilis peppers (Use peppers according to desired level of spiciness. The spiciness of the curry can be turned down so don't be afraid to put some hot peppers in the paste.)
2 Tbs lemon grass, thick bottom third only outside removed and sliced
1 1/2 Tbs ginger, diced
1/2 Tbs shallot, diced
2  garlic gloves finely chopped
1 Tbs turmeric
Roast these ingredients in a pan or oven to bring out their aromas
1/2 Tbs roasted coriander seeds
1/2 Tbs roasted black pepper
1/2 Tbs roasted cumin seeds

DIRECTIONS:
Pound all ingredients together in a mortar using a pestle to form a paste. This will take about ten minutes. IF you get tired leave the contents for about five minutes and they will soften.

Note: you can use a food processor, but the pestle allows the ingredients to release their flavors better. Once prepared. The curry paste can be kept in a jar with a little oil  in fridge for several months. This makes multiple servings of curry.
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Chef Ellard wants you to make YOUR own Thai curry paste!
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Authentic Japanese Hijiki Salad with Citrus Ponzu Dressing

8/9/2016

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On Nakajima Island, Japan they harvest their own seaweed, grow their citrus, and sweet onions. Check out the video of just this above.

Now you may not do all that but this Hijiki Salad recipe is a great, healthy addition to any meal or even as a morning snack.  
Ingredients: 
1.5 oz Fresh or reconstituted hijiki Seaweed
1 sweet onion, cut julianne

Ponzu Sauce
2 Tbs Kabusu juice (orange juice) 
2 Tbs Mirin (rice wine) 
2 Tbs Shoyu (Soy Sauce)
2 cup dashi - made from 1 tbs Katsuo (Fish Sauce) and kombu seaweed boiled in 1 1/2 cups water  for 5 minutes.

Directions:
Combine hijiki and onion. Top with ponzu. 

Enjoy!

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Raw Vegan Fudge (LITTLEKARMABOMB)

12/21/2013

 
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This recipe comes from my friend Littlekarmabomb (aka Joanna) who is an accomplished baker, burlesque dancer, and long-time vegan.

In one of the earliest episodes of the Culinary Edge TV, Littlekarmabomb came to my apartment, prepared for her burlesque show, and prepared a vegan meal including this amazing dessert. This recipe makes eating chocolate very healthy -  which is confusing.

Check out the episode and the recipe below. Recipe starts at 2:47

Ingredients
  •     2 1/2 cups walnuts 
  •     3 bananas sliced
  •     5 dates 
  •     7 tbsp cacao
  •     dashes of preferred spice - I use cinnamon and rock/sea salt (sometimes a  dash hotter/spicier if in the mood).

Directions
  1. Pulse walnuts in food processor, then add rest, save walnut for garnish.
  2. Freeze fudge for minimum of 2 hours. Cut and serve. 

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    Chef Ellard Resignato

    RECIPES

    ENJOY THESE AD FREE RECIPES FROM CHEF Ellard's Eclectic Collection. (Cookbook Coming Soon...)

    Categories

    All
    Bacon
    Dessert
    Filipino
    Fried Chicken
    Italian
    Japanese
    Salad
    Salsa
    Sauce
    Seafood
    Seaweed
    Side Dish
    Soul Food
    Thai
    Ukranian
    Vegan

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  • HOME
  • About CETV
    • Chef Ellard Bio
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