Introducing The Beet’s new column: Guest Chefs on The Beet. We enlisted celebrity chefs to share their favorite plant-based recipes and helpful culinary tips and techniques. There’s never been a better time to eat plant-based.
Guest Chefs
Chef Matthew Kenney’s Sweet and Savory Oatmeal
Do you ever wake up in the morning wishing breakfast was already made? With overnight oats, it can be! All it takes are a few quick, simple steps the night before and you can have a grab-and-go breakfast ready every morning without hassle. Ove...
Chef Guy Vaknin’s Salad with Cumin Chickpeas & Coconut Tarragon Dressing
This chickpea salad is a great way to eat fresh and seasonally, even in the winter. Pairing hearty greens like kale and radicchio with a bright and refreshing coconut tarragon dressing will help you forget it's cold out! I love the creamy tropical flavors of coconut and how they balance with the bitter greens...
Matthew Kenney’s Butternut Squash Carpaccio
This is a perfect dish to serve as an appetizer for a crowd, so feel free to double or triple the recipe if you are feeding a lot of people. Mostly, we don’t use winter squashes raw, or even think to, but thinly sliced butternut is a delicacy. It i...
Mark Bittman’s Dairy-Free Tempeh Ragu Lasagna
The word lasagna refers to a noodle shape: It’s specific and familiar, the broad flat noodle we all know. But the word also refers to the dish itself, which is as variable as “spaghetti” – you can make it however you like. It took me many years ...
Chef Chloe Coscarelli’s Vegan Raspberry Chocolate Chunk Cookies
No holiday celebration is complete without baking batches of sweet, decadent cookies! These vegan cookie recipes were crafted with the festive deliciousness of the holidays in mind, without sacrificing whole, plant-based ingredients.
The raspberry chocolate chunk cookies are a perfect combination of decadent chocolatey flavor and juicy tart bursts of raspberry, with an extra-festive holiday look &
Chocolate Hazelnut Shortbread Swirls
These shortbread swirl cookies make the perfect holiday treat: Wrap them in boxes tied with ribbon as gifts for friends and neighbors – if they last that long. They're so melt-in-your-mouth good, there may not be any left, so it's better to make a double batch.
To
...
Matthew Kenney’s Pumpkin Chocolate Pie Recipe
This is one of my absolute favorite holiday desserts. The pumpkin and chocolate flavors play beautifully with cardamom, cinnamon, coconut, and cloves, creating an unexpectedly decadent bite. There are several steps to this recipe, but by breaking it down it becomes attainable...
In the Wicked Kitchen On The Beet: Potato Wellington With “Turkey” Gravy
Need a showstopper plant-based main dish for Thanksgiving? We got you. How about a thick medallion of buttery crisp puff pastry wrapped around a super savory potato mash, topped with chewy King oyster mushroom "turkey" and creamy kick-ass gravy
...
Chef Chloe Coscarelli’s Vegan Caramel Apple Pie Bars
These Caramel Apple Pie Bars are the perfect combination of my two-holiday favorites, Apple Pie and Shortbread Cookies! I love nothing more than apple pie around the holidays, but I sometimes find that bar cookies are a better choice for a large crowd, especially if there are other desserts on the table and guests are nibbling.
These bars are super easy, bur...
Chef AJ On The Beet: Holiday Parfait
This holiday dessert is as pretty as it is delicious, and it’s easy to make to boot! Once the pears are roasted it all comes together in about 15 minutes. You don’t need to go into a sugar coma during the holidays – instead, you can make healthy and delicious desserts using fruit – the whole fruit and nothing but the whole fruit.
Parfait simply means...