Plant Academy: The Cookbook

Lauren Lovatt is a plant based chef, culinary educator and entrepreneur who founded Plant Academy cookery school in 2019, a school created to inspire passion through plants through inviting the leading minds in the industry to teach on their signature Plant 123 chef training program. As well as a passion for plants Lauren’s main focus is bringing the conversation of Mental Health to the table through her revolutionary book Mind Food, released in 2022 after many years of curating supper clubs, hosting events at festivals, such as Wilderness and Shambla, and leading retreats on this important concept. Having travelled the world cooking and teaching she previously consulting for HOY Paris, Paris’ first plant based hotel, and currently working with Alchemy Academy Bali Lauren is forever evolving her own food art and conscious impact on the food world. Sara Kiyo Popowa is a food photographer and recipe developer @shisiodelicious with over 106K followers. She is the popular author of Bento Power and The Opinionated Guide to Vegan London. Sara is co-founder of plant-based teaching hub, Plant Academy based in East London. Sophie Dunster is an illustator and the founder of sustainable fashion brand Gung Ho, and her mission is to educate and inspire change through design. Instagram: @gungho_studios Website: gunghostudios.co.uk

Plant Academy Contents 

 

Foreword by Richard Buckley (@richard_buckley)

Introduction                                                               

Chapter 1: Stocks & Sauces

            Introduction by Carolina Chinea (@aenichi)         

Techniques

            Infuse: Smoked Dashi

            Reduce: Glace

            Emulsify: Chilli and Garlic Aioli

            Thicken: Simplified Mole Blanco

            Dark Stock                  

            Light Stock     

            Lost Rice Bowl with Vegetable Treacle and Smoked Carrots

            Super Seed Bread and Crackers

Chapter 2: Nuts & Seeds       

Introduction

Techniques     

            Plant Milk

            Plant Cream

            Crunch and Candy

            Nut and Seed Butters

            Chilli, Rosemary and Molasses Seed Loaf

Cashew Béchamel Tart with Corn Pastry

            Massaged Kale

            Milk Chocolate Custard

 

Chapter 3: Beans & Legumes            

Introduction

Techniques

            Sprouting

            Cooking

            Baking, Binding and Thickening

            Fermenting

Tempeh

Bean-otto

Bean Cheesecake

Chickpea Chocolate Truffles

 

Chapter 4: Grains and Pseudo Grains          

Introduction

Techniques

            Cook

            Puff

            Sprout

            Bloom

            Batter

            Seasonal Poke Bowl

            Buckwheat Flatbreads

            Tamales

Chapter 5: No Substitutes: The Protein Myth         

Introduction

Techniques

            Cold Smoking: Carrot Lox

            Hot Smoking: ‘Mole’ Blanco

Marinade: Smoked Tofu Candy

            Nasi Campur

            Adaptogen Adobo with Wild Mushrooms and a Mole Blanco

            Smoked Broccoli Arepa

Chapter 6: The World of Fermentation        

            Introduction by Rachel de Thample (@dethample)

Techniques

            Lacto Fermentation

            SCOBY

            Wild Fermentation

           Sauerkraut

Sauerkraut Fritters and Cultured Cream

Kombucha

Kombucha-litas

Ginger & Turmeric Bugs

Preserved Oranges

Preserved Orange Hummus

Chapter 7: The Cheese Module        

Introduction

Techniques

            Cheese Base

Miso Cheese

Smoked Cheese

Macadamia Ash

Cashew Raclette

Coconut Boursin

Chapter 8: The Missing Ingredient               

            Introduction by Arthur Potts Dawson (@arthur_potts_dawson)

Techniques

            Buy Local

            Buy Organic

            Buy Biodynamic

            Forage

            Apple and Walnut Salad

            Wild Rosti with Macerated Tomatoes, Garlic Sour Cream and Foraged Leaves

            Really Good Roasted Roots

            Stove-top Flapjacks

Chapter 9: Understanding Adaptogens        

Introduction

Techniques

            Potent Plants

            Medicinal Mushrooms

            CBD

Saffron Oats

CBD Salad

Spiked Chocolate Snacks

Hot Chocolate Tonic

Chapter 10: Plant-based Baking       

            Introduction

Techniques

            Butter 

            Flax ‘Egg’

            Gluten-free Flour Blends

Buckwheat Pumpernickel

            Almond, Peanut and Cacao Cookie Sandwiches

            Medicinal Mushroom Sponge

Chapter 11: Raw Desserts                 

Introduction

            Creams

            Caramels

Techniques

Raw Cheesecake 101

Fermented Ginger Tart

Nut Butter Bars

Chapter 12: The Art & Design of Plants                   

            Plating 101     

            Flavour Balance

            Dressings: Infused

            Dressings: Emulsified

            Dressings: Creamy

            Radishes and Seed Butter

Courgette Cannelloni with Lemon Ricotta, Harissa and Parsley Oil

About the Author and Contributors

Index

Acknowledgements

Resources and Further Reading