Plantlab: Crafting the Future of Food by Matthew Kenney

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  • Venice Beach garden salad. (page 168)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Vegan; Vegetarian
    • Ingredients: little gem lettuce; mizuna; arugula; sorrel; baby chard; baby kale; spinach; parsley; pea tendrils; edible flowers; lemons
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  • Avocado toast, kumquat, radish, herbs (page 168)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Appetizers / starters; Breakfast / brunch; Lunch; Vegan; Vegetarian
    • Ingredients: sourdough bread; avocados; radishes; kumquats; husk cherries; soft herbs of your choice
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  • English peas, pistachio yoghurt, flowers (page 169)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Vegan; Vegetarian
    • Ingredients: peas; pistachio nuts; apple cider vinegar; agave nectar; arugula flowers; radish flowers
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  • Massaged kale salad, coconut-lime dressing, avocado, chili-lime macadamia (page 170)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Main course; Side dish; Vegan; Vegetarian
    • Ingredients: lacinato kale; avocados; mint; cilantro; red bell peppers; coconut oil; limes; fresh ginger; jalapeño chiles; lime leaves; lemongrass; maple syrup; tamari; chilli powder; ground cayenne pepper; macadamia nuts
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  • Watermelon poke, ponzu-lime marinade, pickled ginger, kale, macadamia, mint (page 171)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Main course; Side dish; Vegan; Vegetarian
    • Ingredients: tamari; oranges; limes; mirin; crushed red chile pepper; watermelons; young ginger; rice vinegar; agave nectar; lacinato kale; macadamia nuts; mint; calendula petals
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  • Butternut squash carpaccio, quince purée, pickled mustard seeds, candied pepitas, apple

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Main course; Vegan; Vegetarian
    • Ingredients: butternut squash; lemon thyme; quinces; lemons; vanilla pods; cane sugar; brown mustard seeds; yellow mustard seeds; apple cider vinegar; agave nectar; sea salt; pumpkin seeds; maple syrup; coconut oil; ground cayenne pepper; apples; kumquats; black olives; chervil; mint; oxalis flowers; coriander flowers
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  • Hearts of palm ceviche, leche de tigre, red pepper oil

    Hearts of palm ceviche, leche de tigre, red pepper oil (page 174)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Dressings & marinades; Appetizers / starters; Main course; Peruvian; Vegan; Vegetarian
    • Ingredients: lemons; hearts of palm; celery juice; cilantro; habanero chiles; aji amarillo chiles; fresh ginger; limes; coconut milk; grapeseed oil; dried Sichuan chiles; celery; watermelon radishes; micro basil; seagrass; edible flowers
    show

  • Yellow wax beans, snap peas, radishes, yuzu yogurt (page 175)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Dressings & marinades; Appetizers / starters; Main course; Vegan; Vegetarian
    • Ingredients: yellow wax beans; kosher salt; sugar snap peas; radishes; cashew nuts; yuzu juice; rice vinegar; edible flowers
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  • Green papaya, daikon, sesame-ginger dressing, crushed almonds, radish sprouts (page 176)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Main course; Vegan; Vegetarian
    • Ingredients: green papayas; daikon radishes; rice vinegar; agave nectar; fresh ginger; toasted sesame oil; serrano chiles; olive oil; raw almonds; radishes; micro Thai basil; radish sprouts
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  • Radishes, walnut toast, whipped macadamia butter (page 177)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Dips, spreads & salsas; Appetizers / starters; Main course; Cooking for a crowd; Vegan; Vegetarian
    • Ingredients: golden flaxseeds; walnuts; tamari; coriander seeds; agave nectar; macadamia nuts; mushroom powder; nutritional yeast flakes; radishes; radish sprouts
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  • Turnips, wasabi yogurt, beech mushrooms, shaved matsutake mushrooms (page 178)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Sauces, general; Appetizers / starters; Main course; Vegan; Vegetarian
    • Ingredients: rice vinegar; baby turnips; cashew nuts; scallions; apple cider vinegar; wasabi powder; Dijon mustard; beech mushrooms; tamari; matsutake mushrooms
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  • Smashed cucumber, sesame ponzu, furikake (page 179)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Sauces, general; Appetizers / starters; Main course; Vegan; Vegetarian
    • Ingredients: cucumbers; sprouts; scallions; edible flowers; oranges; limes; tahini; tamari; rice wine vinegar; mirin; nori; sesame seeds; coriander flowers
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  • Heirloom tomato, almond ricotta, tomato sauce, green olives (page 180)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Pizza & calzones; Main course; Vegan; Vegetarian
    • Ingredients: almonds; powdered citric acid; lemons; canned tomatoes; shallots; dried oregano; basil; heirloom tomatoes; Castelvetrano olives; cornmeal; pizza dough
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  • Fruits + yogurt, coconut + cashew yogurt, strawberry syrup, candied pecans, tropical fruits (page 181)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Sauces for desserts; Dessert; Breakfast / brunch; Vegan
    • Ingredients: coconut; cashew nuts; probiotic capsules; strawberries; agave syrup; pink salt; pecans; maple syrup; papayas; star fruit; kiwifruits; mangos; bananas; blueberries; blackberries; dragon fruits
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  • Mango cheesecake, macadamia coconut crust, whole lemon purée, lemongrass curd, blueberry sauce (page 182)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Cheesecakes; Sauces for desserts; Dessert; Vegan
    • Ingredients: macadamia nuts; coconut flakes; maple syrup; cashew nuts; mangoes; agave syrup; mango juice; limes; nutritional yeast flakes; turmeric; coconut oil; agar powder; lemongrass; lemons; coconut; blueberries; baby red shiso leaves; apple blossoms
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  • Paletas, strawberry + bananas (page 183)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Ice cream & frozen desserts; Dessert; Mexican; Vegan
    • Ingredients: strawberries; bananas; agave nectar; limes; pink salt
    show

  • Paletas, pineapple + mango + starfruit (page 183)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Ice cream & frozen desserts; Dessert; Mexican; Vegan
    • Ingredients: pineapple; mangoes; starfruit; agave nectar; pink salt
    show

  • Paletas, dragon fruit + rose water + mint (page 183)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Ice cream & frozen desserts; Dessert; Mexican; Vegan
    • Ingredients: dragon fruits; agave nectar; rose water; limes; mint
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  • Quinoa pudding, lucuma ice cream, chocolate sauce, chocolate tuile (page 184)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Cookies, biscuits & crackers; Ice cream & frozen desserts; Mousses, trifles, custards & creams; Sauces for desserts; Dessert; Vegan
    • Ingredients: quinoa; red quinoa; almond milk; coconut cream; maple syrup; agave nectar; lucuma pulp; cashew nuts; coconut; vanilla extract; pink salt; coconut oil; cacao paste; cacao butter
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  • Acai panna cotta, fermented blackberries, spirulina crumble (page 185)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking for a crowd; Italian; Vegan
    • Ingredients: raw almonds; cashew nuts; almond milk; açaí powder; vanilla beans; coconut oil; agar powder; blackberries; raw cane sugar; pepitas; ground flaxseeds; coconut flakes; chia seeds; spirulina powder; maple syrup
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  • Vegetable ash cashew cheese (page 188)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Vegan; Vegetarian
    • Ingredients: raw cashew nuts; probiotic capsules; nutritional yeast flakes; kale; leek greens
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  • Wine soaked cashew cheese (page 188)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Vegan; Vegetarian
    • Ingredients: red wine; thyme; cardamom pods; whole star anise; cinnamon sticks; agave nectar; raw cashew nuts; probiotic capsules; nutritional yeast flakes
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  • Black peppercorn-crusted macadamia cheese (page 189)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Vegan; Vegetarian
    • Ingredients: macadamia nuts; probiotic capsules; nutritional yeast flakes; black peppercorns
    show

  • Cashew raclette, paprika oil, grilled bread (page 190)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Dressings & marinades; Appetizers / starters; Main course; Vegan; Vegetarian
    • Ingredients: cashew nuts; probiotic capsules; dry Riesling wine; nutritional yeast flakes; olive oil; smoked paprika; sourdough bread
    show

  • Cashew harissa "Jack" cheese, carrot crackers (page 190)

    from Plantlab: Crafting the Future of Food Plantlab by Matthew Kenney

    • Categories: Cookies, biscuits & crackers; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: cashew nuts; probiotic capsules; nutritional yeast flakes; red bell peppers; harissa paste; turmeric; flax seeds; chia seeds; carrots; maple syrup; dried red pepper flakes; ground cayenne pepper
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Green herb tacos, roasted chayote squash, king oyster barbacoa, pepita

    • VineTomato on December 15, 2017

      I was surprised to find this under the advanced section of the book as it was pretty straightforward to make, just lots of independent parts. I have never heard of a chayote squash, and without researching it first I decided to substitute it with butternut. The barbacoa sauce tasted like Old El Paso taco mix - which is not a bad thing - Kudos to Old El Paso. There was some pleasure in knowing I made it from scratch with fresh, whole ingredients. The pepita creme was okay - the grey colour was a bit off putting - next time I am going cashew chipotle creme!

  • Smashed cucumber, sesame ponzu, furikake

    • mjes on September 09, 2021

      There are several types of recipes using smashed cucumber - this is a very quick pickle approach. Sesame ponzu pickles the smashed cucumber; furikake garnishes it. A solid recipe worth repeating but not my top smashed pickle recipe.

  • Hearts of palm ceviche, leche de tigre, red pepper oil

    • Acarroll on November 14, 2021

      Easier to make than it looks, and very flavorful. If I made this again I would half the recipe - it made a huge amount. I left out the seagrass and used a chiffonade of Thai basil instead of micro Thai basil.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    An inspiration high-end vegan cookbook that will spark creativity in all levels of cooks.

    Full review
  • ISBN 10 1682450880
  • ISBN 13 9781682450888
  • Published Nov 14 2017
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Regan Arts

Publishers Text

In Plantlab, world-renowned vegan chef Matthew Kenney serves up a truly unique and visually stunning cookbook emphasizing the art of plant-based cuisine.

From Matthew Kenney, long considered a pioneer in raw and vegan cuisine, comes the first definitive vegan cookbook for serious foodies and chefs. Kenney’s life work has been his commitment to plant-based innovation as well as culinary nutrition, and in Plantlab he employs inventive techniques and creative thinking in dishes that are visual masterpieces as well as delectable meals. Inspired by his experimental kitchen and laboratory located in Belfast, Maine, Plantlab will help redefine plant-based cuisine for home cooks and amp up their skills to create beautifully prepared, delicious vegan foods in their own kitchens. From root purees and soups to kale polenta and pizza, the 100+ recipes employ a modern, creative approach that builds on skills as you progress through the book. As the recipes get more advanced, so to do the techniques, and by the end, you will be fermenting and using a smoke gun like a pro.

Throughout, Kenney explores elements of the lifestyle that go along with plant-based wellness, expanding on the science behind foods and explaining cutting-edge food technology and innovative techniques, such as using and making nut-based cheeses and artisanal chocolate.

Elegantly designed and gorgeously photographed, Plantlab celebrates innovative vegan cuisine at the highest level. It is a feast for the senses.

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