Welcome to Chef V’s Cooking School! I’m Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. In my first video cooking series, I’ll be sharing some of my clients’ favorite recipes with you. Using this blog and my YouTube channel, I welcome you to my kitchen. We’re going to laugh, learn and cook – together. In this special episode, we have a virtual guest. Michael lost over 200lbs with Chef V and implemented a healthy lifestyle. His story is so inspiring. We make a vegan version of moussaka using a dairy-free Béchamel sauce and mushrooms instead of meat.
Michael says: “I’ve reached my goal weight in June, losing a total of 245 plus pounds over the last 22 months. Chef V has helped in this as my morning drink since I started my Green Drink Plan from you. Thank you."
INGREDIENTS
DIRECTIONS
Preheat the oven to 350F. Lightly coat a 6×6 inch baking dish with coconut spray. PREPARE THE INGREDIENTS ONION
MUSHROOMS
ZUCCHINI
SAUTE THE ONION, MUSHROOMS & GARLIC In a saucepan, saute onions in 1 tablespoon of olive oil for about one minute, until translucent. Add the garlic, then the mushrooms. Continue cooking for about 3 minutes more.
MAKE THE BECHAMEL SAUCE Add one tablespoon olive oil to a saucepan, add the flour into the oil, and stir. Slowly add the almond milk while stirring. Add 1/2 cup vegan cheese. Once the cheese is melted add the spices – 1/8 teaspoon nutmeg and 1/8 teaspoon rosemary. The sauce will get creamy and thicken. Reduce the heat and simmer it. Add the broth and continue stirring.
ASSEMBLE THE DISH In a 6 by 6-inch baking dish, assemble the moussaka.
BAKE THE DISH Bake for 45 minutes, or until the sauce is golden brown. Let cool for 10-15 minutes before serving.
TASTE!
Vegan Moussaka
Step by Step
Cut off both ends of the onion, remove the skin, give it diagonal cuts all the way across the cut end. Slice across cut end for perfectly diced onion.
Chop the mushrooms – I love the nice meaty texture they give to the dish.
Cut off the ends so the end is flat. Slice lengthwise making pieces like a lasagna noodle.
Tag: Chef V’s cooking school
Chef V’s Cooking with V – Chicken Pot Pie
Welcome to Chef V's Cooking School!
I'm Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. In my first video cooking series, I'll be sharing some of my clients' favorite recipes with you.
Using this blog and my YouTube channel, I welcome you to my kitchen. We're going to laugh, learn and cook – together.
This month we are making Chicken Pot Pie with my trusty sous chef and husband, Brandon.
CHICKEN POT PIE
Watch Veronica make the recipe in the video above and follow along with the directions, below.
INGREDIENTS
- 2 tbsp. olive oil (separated)
- ½ white onion, diced
- 1 Gluten Free pie crust
- 1 lb. Organic Chicken, poached or use rotisserie chicken
- ½ cup Fresh or frozen Peas
- 1 Carrot, chopped
- 1 Celery, chopped
- 2-3 tbsp. Gluten Free flour (separated)
- 2 cups Chicken or vegetable stock.
- ½ cup dairy free milk
- 1 egg white to brush the top of pie crust.
- 1 tsp. salt
- dash of pepper
DIRECTIONS
PREPARE THE CHICKEN
You can poach the chicken or I like to use a rotisserie chicken, it’s easier and has more moisture. I like to shred the chicken instead of chop it.
PREPARE THE VEGGIES
Chop the carrot, onion, and celery.
Sauté the vegetables in a pan – heat 1 tbsp. olive oil and add onion, add carrot, then celery to the pan. Add salt and pepper. Sauté lightly for 2 minutes.
MAKE THE ROUX (SAUCE)
In another pan create the roux. Add 1 tbsp. olive oil and add 1 tbsp. gluten free flour and stir until golden brown (about 2 minutes). Slowly add chicken or vegetable stock ½ cup at a time and stir until you have like a gravy. Add salt to taste. Reduce the heat to low, add the dairy-free milk, and continue to stir.
PREPARE THE PIE
Add the gravy, the chicken, and cooked vegetables to a pie pan.
MAKE THE PIE CRUST
This recipe uses a purchased gluten-free dough. Or you can use my recipe for gluten-free pie crust.
Roll out the gluten-free dough. Place 1 tbsp gluten-free flour on a surface and roll the dough into a circular shape, slightly larger than the pie pan, with a rolling pin.
ASSEMBLE THE PIE
Place the crust over the pie pan and press the edges with a fork. Add some slits at the top for air and decor. Mix one egg white and brush the top of the pie.
BAKE AND SERVE
Bake in the oven uncovered for 30-45 minutes until the crust is a nice golden brown. Serve hot.
NOW THE BEST PART – THE TASTE TEST!
Brandon says “winner winner, chicken dinner.”
Chef V’s Cooking with V – Quinoa Enchilada
Watch the enchilada video & read the recipe
Welcome to Chef V's Cooking School!
I'm Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. I'll be sharing some of my clients' favorite recipes with you.
This is my first ever cooking series and I welcome you to my kitchen. And of course I couldn't do my show without my trusty sidekick Brandon – Sous-Chef B. And our dog Coconut – Taste Tester. We're going to laugh, learn and cook – together.
We are starting with my famous Quinoa Enchilada – or “the whole enchilada” as my husband says. That's so cheesy – no pun intended. This recipe is Challenge approved for the purpose of cleansing as long as you substitute vegan cheese and omit the corn.
INGREDIENTS
- 1 cup quinoa
- 2 jars enchilada sauce
- 1 cup cooked black beans
- 1 cup frozen organic corn
- 3 cups organic cheese or vegan cheese
- 1 tbsp. chopped green onions for garnish
- 1lb. ground turkey or you can substitute chopped mushrooms
- 1 tsp. taco seasoning (optional)
MY SECRET INGREDIENT
Trade Joe's Enchilada Sauce is my secret ingredient – you can use a different sauce but we think this one makes the difference.
COOK QUINOA & TURKEY
Quinoa: Cook quinoa as directed on package or use these directions:
Cook quinoa on stovetop: 1 part quinoa and 2 parts water. Bring to a boil, then simmer covered for 10-15 minutes or until done.
Turkey: sauté ground turkey or chopped mushrooms with taco seasoning.
MIX INGREDIENTS IN A BOWL
Add cooked quinoa, turkey (or sub), ¾ of the cheese, beans, corn, and 1 ½ bottles of enchilada sauce to the bowl and mix.
ASSEMBLE CASSEROLE
Add contents of the bowl to the casserole dish.
Add the rest of cheese on top and drizzle a little sauce on top.
Top the casserole with the chopped green onions – you can add them before or after baking.
BAKE
Cook covered 20 minutes and uncovered 15 minutes at 350.
ENJOY!
Customers who've tried this recipe say it is even better the second day. You can keep it in the refrigerator for several days, if it lasts that long! Brandon says this recipe taste as good or better than “real” enchiladas.
Cheers to your health – Veronica
Chef V’s Cooking with V – Organic Turkey Risotto
Welcome to Chef V's Cooking School!
I'm Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. In my first video cooking series, I'll be sharing some of my clients' favorite recipes with you.
Using this blog and my YouTube channel, I welcome you to my kitchen. We're going to laugh, learn and cook – together.
This super simple recipe has only 7 ingredients and is so easy to make. It has so much flavor, is so filling and balanced, and I hope you enjoy it as much as we do! “You don't even know do', it's the BEST Risotto!”
While most risottos have a lot of cream and butter, we're not going to use those. Using arborio rice, this risotto has a nice creamy texture that we'll make using vegan broth.
Organic Turkey Risotto- Dairy-Free & Gluten-free
Step by Step
INGREDIENTS
- 2 cups Arborio rice
- 2 tbsp. Olive oil
- 4 cups broth (may need more depending on absorbency)
- Ground turkey 1 lb
- Organic butternut squash cubed 2 cups
- Green Kale 3 cups chopped
- 3 tsp. dry sage, separated
- Salt and pepper to taste
DIRECTIONS
KALE
First chop the kale, rolling it into a little ball to finely chop. Set aside.
TURKEY
Season the turkey with 1 tsp sage, a pinch of salt and pepper. Add a little water to the pan before adding the meat. Add the meat to the pan.
Brown the turkey meat and slightly undercook. Let it rest and set aside.
BUTTERNUT SQUASH
Using a dutch oven or heavy pan, turn the heat on medium high. Add a tablespoon of olive oil and sauté the butternut squash (previously cut into 3/4 inch cubes) for 3 minutes. Add a tiny bit of salt and pepper. Add one tsp of sage.
Next, add the chopped kale to the pot, then the browned turkey.
RISOTTO
To the pan with the butternut squash, start adding the arborio rice. Add 2 cups of rice, sautéing the rice.
Stir well, then add 1 cup of broth to start and keep stirring. Slowly add more broth as it is absorbed – keep stirring. Add salt, pepper, and remaining sage to the risotto. Stir until nice and creamy and the rice is cooked al dente. If the mixture is a little thick, add another 1/2 cup of broth.
Time to Taste!
Serve it up.
Sou chef Coco joins us!
Chef V’s Cooking with V – Salmon Beurre Blanc
Welcome to Chef V's Cooking School!
I'm Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. In my first video cooking series, I'll be sharing some of my clients' favorite recipes with you.
Using this blog and my YouTube channel, I welcome you to my kitchen. We're going to laugh, learn and cook – together.
This month we are making Salmon with Beurre Blanc Sauce, with my friend Maddi assisting.
Maddi is a friend and customer of Chef V. In 2017 she had a massive stroke, and has worked incredibly hard to recover. I'm honored to know her and to support her in eating healthy – and delicious. – Veronica
SALMON BEURRE BLANC DIRECTIONS
Watch Veronica make the recipe in the video above
INGREDIENTS
for sauce:
- 1 shallot (about 2-3 tbsp.) finely minced
- 1/4 cup lemon juice
- 1/2 cup dry white wine
- 6 tbsp. vegan butter
- Salt & pepper to taste
For salmon and pasta:
- 1 package lentil, quinoa, or brown rice pasta
- 2 tbsp. olive oil
- 1 tbsp. lemon juice
- 2 4-6oz wild salmon fillets – rest to room temperature
- 1 tbsp. chopped parsley (for garnish)
- Salt & pepper to taste
DIRECTIONS
PREPARE THE INGREDIENTS
1. SHALLOT
Finely dice the shallot, slicing lengthwise and then chopping on its side. Save in a small bowl.
2. PARSLEY
Roll the fresh parsley loosely into a ball, then chop that up and throw that garnish into a small bowl.
3. LEMON
Juice the lemon and save in a small bowl.
PREPARE THE PASTA
1. Bring the water to a boil with one tsp olive oil and a pinch of salt.
2. Rip the dry pasta in half, adding it to the boiling water.
GRILL THE SALMON
Sprinkle salmon with salt and pepper. Heat Grill pan or pan to medium high heat.
When the pan is hot, place the salmon in the pan with the skin side up, cook the salmon for 3 minutes on each side, and remove when still pink in the middle.
It is easy to cook something more, but you can't undo an overcooked piece of salmon! Remove salmon and let rest.
MAKE THE BEURRE BLANC SAUCE
To cook the sauce add white wine, shallot and lemon juice to a medium heat saucepan and reduce to half. Slowly add one tbsp. of vegan butter at a time and whisk to create a thick sauce.
ASSEMBLE THE DISH
Drain the pasta and place a portion on a plate. Place the salmon right on top. Then we take the beurre blanc sauce and pour it over the salmon and the pasta.
NOW THE BEST PART – THE TASTE TEST!
Brandon says “mmmm… – that Beurre Blanc sauce – the lemon and the wine! Who knew eating healthy could be fun.”
Maddi says “it's delicious” – and her sous chef Dad says “nice and light and delicious!”
