Farm-to-Fork Friday: How to make a vegan meal with Plant-ish

TO SHOW US HOW TO MAKE A VEGAN, PLANT BASED MEAL ON THIS FARM TO FORK FRIDAY, WE’RE GOING FRESH, FRESH WITH OUR GO TO BFF VEGAN CHEF NINA CURTIS. THANK YOU SO MUCH FOR JOINING US AND A HUGE CONGRATULATIONS. SHE WAS JUST PUT ON THE TOP 25 WOMEN IN FOOD SERVICE AND HOSPITALITY IN THE COUNTRY, RIGHT? YES IT WAS. IT’S AN HONOR TO BE ON THAT LIST BECAUSE THERE’S SO MANY WOMEN IN FOOD SERVICE HOSPITALITY JUST ACROSS THE SPECTRUM. AND THEN, YOU KNOW, AS YOU SAID, I’M YOUR BFF, VEGAN FRIEND. I SHOW UP, I’M GOING TO SHOW UP, I’M GOING TO SHOW UP BECAUSE YOU MAKE VEGAN, VERY FRIENDLY, VERY EASY TO DO. UM, IT’S JUST FOOD, RIGHT? SO WE’RE GOING TO MAKE A SOBA MARINADE, ADD SOBA NOODLE SALAD WITH ALL THESE GREENS. SO YOU’VE GOT YOUR NUMBER OF VEGETABLES THAT IT’S RECOMMENDED WE HAVE EVERY DAY. SO I’M GOING TO GET YOU RIGHT IN THE CENTER. NOW IMAGINE YOU’RE YOU KNOW DOING THIS FOR YOUR FAMILY OR YOU ARE SERVING IT FOR GUESTS. I’M JUST GOING TO PUT THAT IN THE CENTER. AND IT’S SO BEAUTIFUL BECAUSE WE CAN TAKE I JUST BLANCHED THESE BABY BROCCOLI AND LOOK HOW THE COLOR POPS. SO IT BRINGS UP ALL THE CHLOROPHYL. AND IT ALSO JUST MAKES IT EASIER IF YOU’RE PREPPING. AND WE EAT WITH OUR EYES FIRST. SO I WANT YOU TO FEEL LIKE, WOW, THIS IS REALLY BEAUTIFUL. I CAN’T WAIT TO DIVE INTO IT. AND THEN YOU KIND OF FORGET THAT IT’S ALL PLANTS. AND I JUST MARINATED THIS. I ALWAYS RECOMMEND ORGANIC TOFU. IT’S SOYBEANS AND MADE INTO A MILK CURD AND THEN JUST A LITTLE SALT THAT MAKES IT COAGULATE. AND PEOPLE SAY, OH, TOFU, IS THIS OR THAT? JUST GET ORGANIC. IF I MAKE IT FROM SCRATCH, YOU KNOW, IT TAKES A LITTLE WHILE, BUT IT’S DELICIOUS. AND THE MARINADE, IT’S LIKE A SPONGE. SO PRESS OUT THE WATER AND THEN JUST, YOU KNOW, LET IT ABSORB OVERNIGHT IF YOU CAN, BUT IF NOT AT LEAST 30 MINUTES AND YOU HAVE THIS BEAUTIFUL PLATTER THAT YOU CAN PRESENT THIS WAY ON THE TABLE, AND THEN YOU CAN TOSS IT ALL IN, SERVE IT, AND THEN PEOPLE CAN GET THEIR LITTLE CHOPSTICKS AND THEN ENJOY IT. OKAY. SOBA SALAD FROM NINA CURTIS SALAD. AND I JUST HAVE TO MENTION ALSO, SHE WAS THE FIRST PLANT BASED CHEF AT THE WHITE HOUSE, RIGHT? RIGHT. THE FIRST WHITE HOUSE STATE DINNER IN THE HISTORY OF WHITE HOUSE STATE DINNERS. AND THEY’VE DONE A LOT. I’M SO PROUD OF YOU. CONGRATULATION