VN Networking Event

VN Virtual Networking Event

The Vegetarian Nutrition DPG is pleased to announce the 2021 virtual Cooking Demo on Zoom prior to FNCE® featuring Chef Nina Curtis.

Date: Thursday, October 14, 2021
Time: 6:30 p.m. - 8:00 p.m. ET
Registration: https://bit.ly/3liiXh6
1 CPE pending approval 


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Sauteed Marinated Royal Trumpet Mushrooms
Recipe Ingredients 

Each recipe will typically make about 4 servings

  • 1/4 cup extra virgin olive oil
  • ½ pound royal trumpet mushrooms, halved lengthwise
  • ½ medium, finely diced white onion
  • 1/8 cup balsamic vinegar
  • 1 ½ tablespoon thyme
  • 1 ½ tablespoon sage
  • 1 tablespoon minced rosemary
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon chickpea miso
  • ¼ teaspoon freshly ground black pepper

Trumpet Mushrooms Cooking Instructions

In a large bowl, combine all the ingredients except the mushrooms and whisk until mixed well.

Add the mushrooms to the marinade and coat well. Let marinate overnight in the refrigerator.

Add just enough grapeseed oil to a sauté pan to make the pan glisten, place over a medium heat. Add the mushrooms and cook, turning the mushrooms occasionally, until the mushrooms are tender, about 5 to 7 minutes. Garnish with chives and serve warm.

This mushroom dish goes well with so many vegetable dishes as the one I've included here.


Roasted Sweet Potato Parsnip Mash
Recipe Ingredients 

Each recipe will typically make about 4-6 servings

  • 3 pounds sweet potatoes
  • ½ pound parsnips, cut in half
  • 2 tablespoons vegan sour cream
  • 2 tablespoons vegan butter
  • 1 tablespoon white miso (chickpea)
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon turmeric

 

Parsnip Mash Cooking Instructions

Preheat oven to 400 degrees F.

Place sweet potatoes and parsnips on a lightly greased baking sheet. Make three slits in each sweet potato and lightly sprinkle seal salt over the sweet potatoes and parsnips. Roast until fork-tender, 50 to 60 minutes. Remove from the oven and let cool.

Peel the sweet potatoes and the parsnips, transfer to a large bowl and mash. Add the vegan butter, sour cream, miso, cinnamon and turmeric and stir well. Place mixture in a blender vessel and blend until creamy. Serve warm and lightly sprinkle with a dash of cinnamon.

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Featuring:

Nina

Chef Nina Curtis

Director and Executive Chef

Adventist Health, Vitaliz Café and Culinary Arts


Nina Curtis is the Director and Executive Chef for the Adventist Health, Roseville Campus Vitaliz Café and Culinary Arts department. At the helm of this dynamic culinary division, Chef Curtis continues to be recognized as a leader and trailblazer in the plant-based culinary movement.

As the former Executive Chef at The Ranch at Live Oak, Malibu, the acclaimed seven-day fitness and wellness bootcamp and the Chief Nutrition Officer for the Ranch Daily a meal subscription service in Southern California, Nina keeps her finger on the pulse of the wellness and plant-based lifestyle trends.

Nina has been an avid proponent of a plant based lifestyle for the past twenty years. Nina’s food and beverage background over the years includes working with the Marriot Group, Hilton Hotels, Baxters, Manhattan Beach, the El Caballo, Oakland, Pure Food and Wine in New York and the Springs Restaurant and Wine Bar, Los Angeles.

Chef Curtis presents lectures and demonstrations on health, nutrition and whole foods all around the world. She has developed wellness training programs, set up kitchen operations and has worked closely in conjunction with culinary master gardeners to develop seasonal and gorgeous garden-to-table recipes that are essential to having a delicious plant strong culinary experience.

An MBA graduate of Pepperdine University, Curtis was also trained at Living Light Culinary Institute, Trinity School of Natural Health, the Natural Gourmet Culinary Institute and she holds a Plant Based Nutrition certificate from the T. Colin Campbell Center for Nutritional Studies, Cornell.