Browsing Category

Ask Green Chef

0 In Ask Green Chef

Ask Green Chef: What is Bunny Chow?

At Green Chef, we love introducing new dishes with our own spin. Bunny chow, which has absolutely no relation to rabbits, is a popular South African dish that originates from Durban. It’s typically made by hollowing out a piece of bread and then stuffing it with curry. Our Green Chef take swaps the bread with delicata squash and includes a vegan curry. To keep with tradition, though, we’ve also included a carrot sambal as a side! Check out the full recipe.…

Continue Reading →

1 In Ask Green Chef

Ask Green Chef: What Is Tempeh?

If you’ve tried tempeh and aren’t exactly tempted for more, Green Chef is ready to surprise you. Tempeh is a soybean cake made of partially cooked then fermented soybeans. Whereas tofu is derived from soy milk, tempeh contains whole soybeans that naturally bind together during fermentation. The final result is a firm, chewy, almost cheese-like soy cake with distinct flavor notes of yeast and nuts. There’s a lot to love when it comes to tempeh’s nutritional value. Tempeh is naturally…

Continue Reading →

0 In Ask Green Chef

Ask Green Chef: What Is Moussaka?

The easiest way to visualize a moussaka is to picture a lasagna, but with variations of eggplant, meats, and milk-based sauces instead of noodles, tomato sauce, and ricotta. If you’re traveling in Greece, you’ll find moussaka layered with eggplant, tomato, mince meats and a white sauce. Hop over to Turkey to find more vegetables layered into this dish, and sometimes even potatoes. Eat it warm in the winter, or chilled in the summer. It’s tasty either way. Next week we’re using…

Continue Reading →

0 In Ask Green Chef

Ask Green Chef: What Is Baharat Spice?

Think of baharat as the Arabic version of Allspice. It’s a blend of many spices, and the exact ingredients vary by region. Typically you’ll find black pepper, coriander, paprika, nutmeg, cumin, cloves, cardamom, cinnamon, or cassia bark in a baharat blend. Some variations even include mint or saffron, but no matter the spices, it’s handy to use on meats or vegetables in a smoky-sweet marinade. Next week, we’re using baharat on portobello mushrooms! ·   ·   · Green Chef delivers…

Continue Reading →