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Adam Kenworthy
@adamkenworthy
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How to Season a Cast Iron Skillet

My Recipes
🍄plant based pizza 🌱| cauli crust baked with fresh thyme. Basil pesto, shiitake and beech mushrooms. | ____________________________________ 2 heads cauliflower. Riced, blanched, pressed. 1 cup oat flour 1 cup gluten free flour blend 2 tbs olive oil Pinch salt flakes. 1/8 tsp thyme finely chopped
Happy Valentine’s Day ❤️ 🌹 dessert | V day Menu | white wine and apple cider poached pink lady apple, stuffed with toasted pecans. Wrapped with vegan fillo dough from @fillofactory. Served on top of strawberry jam / cookie crumble ice cream from @vanleeuwenicecream . Finished with a coconut salted carmel sauce. 🎶 @gatosuavemusic cover of The weekend song ~ Sza
Main Course 🌹V Day | seared purple cauliflower steak, white wine and beet risotto, red amaranth micro greens, crispy beet chips, beet juice and champagne vinegar reduction. | 🎶Ecstasy ~ Ohio Players #bestofveganvalentine risotto inspiration from @bralorado #maruaspen ____________________________________ Beet Risotto 1 cup of Carnaroli rice 1 cup white wine 1/2 cup water (for beet purée) Extra water as necessary while cooking the risotto 2 med beets skin off 3 tbs olive oil 2 tbs vegan butter. Salt to taste . Purée 2 beets with half cup water in the blender and set aside. Next add 1/2 cup diced onion to a pan simmer in 3 tbs oil med heat. Once they start to turn clear, add 1 cup rice. Cook 5 mins until starts to get some browning. Add 1 cup white wine. Reduce. Next add beet purée. Hold a small amount aside to strain for beet juice. Continue cooking the risotto add water as you go if necessary. Salt to taste. Use the strained beet juice with champagne vinegar and reduce for a final plating sauce. Bake beet chips in the oven with olive oil and salt. Cut however you like. I prefer to cut with a mandolin.
First Course 🌹 V Day | Dedicated in memory of Glenn Angelino. You shining light. ✨ | radicchio, wild arugula, toasted sunflower seeds, strawberry ginger dressing | 🎶 Beautiful Strangers ~ Kevin Morby #bestofveganvalentine ____________________________________ DRESSING 1/3 cup olive oil 5 strawberries 1/2 lemon juiced 1/8 tsp salt Fresh ginger to taste.
Salads for Lunch. Everyday. 🌱🌴| Spinach, roasted baby beets, roasted broccoli, red quinoa, crispy tempeh, micro arugula. Dressed with a pesto champagne vinaigrette. | #sexysalads
Always great shooting with my number one chef collaborator @mikaelareuben | Veggie Noodle Vegan Lasagna | 🎶 Man Funk ~ Guts ft. Leron Thomas ____________________________________ RECIPE ____________________________________ Vegetable Noodle Lasagna Four servings Veggies 1 large yam, peeled and sliced thin with mandolin 1 large zucchini, sliced thin with mandolin Method: blanch yam for 90 seconds, rinse with cold water, set aside in colander Tomato sauce 16 oz tomato marinara sauce 3/4 tsp garlic powder 1/2 tsp dried oregano 1/3 cup chopped basil 1 tbsp capers Method: heat sauce with spices in a pan Maitake mushroooms 1 tbsp olive oil 3 cups worth mushrooms pulled apart into small sections 1/2 cup thinly sliced leek 1/2 tsp lemon zest Large pinch sea salt Method: heat oil, add mushrooms and sear for 1 minute then add everything else. Pine nut sauce 1 cup toasted pine nuts 5 cloves garlic 2 tsps chopped thyme Large pinch sea salt Half lemon juiced 1 tbsp oil Method: blend well into a paste. Add a touch of water if needed. Assembly Layer pine nut or tomato sauce over each layer of zucchini or yam. Make sure the mushrooms always sit in sauce too. Roast in oven at 350 for 15 minutes, let cool slightly then serve on top of warm tomato sauce. In this vid we used a cilantro pesto to finish the dish.
Seasonal Inspirations 🌱❄️Roasted Vegetable Terrine with a Blood Orange Pistou | Layers in order; roasted and shaved beets, roasted cauliflower, sautéed chard with leeks, pan roasted mushrooms with leeks. Micro arugula on top. Finished with a blood orange pistou and blood orange zest. 🍽 inspired by @bralorado #maruaspen ____________________________________ BLOOD ORANGE 🍊 PISTOU ____________________________________ Blood orange juice Lemon juice Olive oil Water Sunflower seeds Blood orange zest Lemon zest Salt
Seasonal Inspirations 🌱❄️Roasted Vegetable Terrine with a Blood Orange Pistou | Layers in order; roasted and shaved beets, roasted cauliflower, sautéed chard with leeks, pan roasted mushrooms with leeks. Micro arugula on top. Finished with a blood orange pistou and blood orange zest. | 🎼 Where is my mind ~ Maxence Cyrin 🍽 inspired by @bralorado #maruaspen ____________________________________ BLOOD ORANGE 🍊 PISTOU ____________________________________ Blood orange juice Lemon juice Olive oil Water Sunflower seeds Blood orange zest Lemon zest Salt
Morning rituals. Excited to be collaborating with @superelixir for the #superelixirchallenge. Head to their page where you will find some of my favorite recipes in the upcoming weeks. | Almond milk, coconut yogurt, pineapple, blueberries, ginger, pecan butter, mint, super elixir powder. | #supersmoothie 🎶 Colorful Storms ~ Damu the Fudgemunk
Plant 🌱🐶 based dog food. Edit by @loren_paul who has taught me everything I know about shooting and editing 🤜 Thanks @joejoeleamo 🎥 ____________________________ Recipe ____________________________ Brown rice Red lentils Delicata squash Sweet potatoes Apple cider vinegar. Organic extra virgin olive oil Directions Cook delicata squash and sweet potato with a little bit of water in a pan. Mix occasionally. Add cooked brown rice and cooked red lentils in a mixing bowl. Mash and mix together. Add a touch of apple cider vinegar- Optional. (Prevents stomach bloating) mash sweet potato and squash together. Mix in with the brown rice and lentils. Serve At room temp. * I did not use any salt. High quality olive oil or coconut oil is a great idea, good for overall health and coat with dogs.