Vegetarian Bean-LT Bowl with kidney bean "fakin' bits" | Korean multi-grain bowl with gochujang meatballs | Navy bean falafel Mediterranean bowl
September 12, 2019
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Continuing Education from CIA Strategic Initiatives and Industry Leadership Group
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Lecture
Vegetarian Bean-LT Bowl with kidney bean "fakin' bits"
Vegetarian Bean-LT Bowl with kidney bean "fakin' bits"
(The Culinary Institute of America)
This healthy, satisfying, vegetarian twist on a BLT is packed with protein and includes white kidney beans, lettuce, tomatoes, croutons, farro, a poached egg and crispy, smoky kidney bean "fakin' bits." Hold the egg and yogurt in the dressing for a vegan version!
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Demo
Korean multi-grain bowl with gochujang meatballs
Korean multi-grain bowl with gochujang meatballs
(The Culinary Institute of America)
Chef Barbara Alexander shows how to make a Korean kidney bean and multi-grain bowl, with gochujang meatballs and a poached egg at The Culinary Institute of America. This hearty bowl features spicy and umami-rich Korean flavors with kidney bean and beef gochujang meatballs glazed with a delicious pineapple, soy and sesame sauce to die for.
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Tasting
Navy bean falafel Mediterranean bowl
Navy bean falafel Mediterranean bowl
(The Culinary Institute of America)
To make the falafel in this recipe, chef Barbara Alexander pulses together navy beans, an egg, garlic and spices, and sautes them until crispy. These are served in a bowl with delicious Mediterranean ingredients, including Kalamata olives, pistachios, pomegranate arils, cucumber, tomatoes, herbs and a creamy tahini dressing.
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Extra Credit
Vietnamese green mango noodle bowl with beef
Vietnamese green mango noodle bowl with beef
(The Culinary Institute of America)
Mangos are a popular street food in the countries where they grow, and in this recipe chef Sarah Linkenheil from The Culinary Institute of America shows us how to make a Vietnamese green mango noodle bowl with beef. She uses spiralized green mango in place of traditional rice noodles.
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Family Meal
Explore the cultures of the Mediterranean, Middle East and South Asia -- no passport required!
Explore the cultures of the Mediterranean, Middle East and South Asia -- no passport required!
(The Culinary Institute of America)
The Culinary Institute of America's 21st Annual Worlds of Flavor International Conference and Festival is taking place Nov. 6-8, 2019 at the CIA at Copia in downtown Napa, Calif. An intriguing and diverse group of chefs will be joining together to serve up "Cultures of Deliciousness," as they explore the tastes and traditions of the Mediterranean, Middle East and South Asia. Presenters include Diana Tandia, Maksut Askar, Sergio Andreu, Suzette Gresham and Philippe Massoud to name a few -- as they share their cultures along with creative and business strategies. Register before Sept. 13 to take advantage of advance registration savings.
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Learn more about :
Worlds of Flavor  |    CIA Prochef.com  |    CIA Chef.edu
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