• Sexy Salads ™️  Featuring Red Vein Sorrel

    Adam Kenworthy may be one of the most creative salad creators we know! Each of his salads is unique, colorful and full of flavor. Today, we’re sharing his recipe for a Red Vein Sorrel with shaved and roasted Purple Cauliflower, tossed in lemon juice. This salad is topped of with pan roasted Butternut Squash, watermelon radish, avocado and a sensational Carrot Ginger Dressing.

    Ingredients for the Salad:

    • Red Vein Sorrel
    • Purple Cauliflower
    • 1 Lemon
    • 1 small butternut squash
    •  Watermelon radishes
    • Avocados

    Directions:

    First, cut a large piece of purple cauliflower from the stock, then slice it thinly using a mandoline. Place your cauliflower sliced into a bowl with lemon juice and set that aside.

    Cut the butternut squash in half removing the longer, thinner part of the squash from the shorter, rounder portion of the vegetable. store the thinner portion of the squash to use for another recipe like Adam’s Plant Based Pizza.

    Peel the rounded portion of the butternut squash before cutting it in half and removing the seeds.

    Next, cut the squash into thin slices using a mandoline.

    Roast your squash in a pan with a drizzle of olive oil, over medium heat, until lightly browned.

    Next, use a grater to grate your watermelon radish (desired amount).

    Place your Red Vein Sorrel on a plate, then add the cauliflower, roasted squash, watermelon radish shavings, and avocado. Top it all of with the Carrot Ginger Dressing and enjoy.

    Ingredients for the dressing:

    • 1 small piece of ginger
    • 1 cup grated carrot
    • 4 tbs olive oil
    • 3 tbs coconut vinegar
    • 1 tbs Tamari
    • Pinch of salt
    • Water to help reach desired consistency

    BLEND WELL

    Recipe by Adam Kenworthy

    Follow Adam on Instagram (@adamkenworthy) where he’s constantly posting new and exciting dishes, drinks and snacks and check out his facebook page for some more long form recipes. Plus, check out some of his amazing recipes on Omstars!

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  • Stuffed Eggplant

    When it comes to cooking, Eggplant is most commonly prepared like a vegetable, even though botanically speaking, it’s technically a berry. You probably won’t find us eating raw eggplant like we would raw blueberries any time soon, but we’re definitely going to try Adam Kenworthy’s Stuffed Eggplant ASAP!

    Gather up the following ingredients and then follow the instructions below to give this dish a try. Keep in mind, Adam is a big fan of cooking to taste so many of the ingredients are not given with exact measurements. Add more or less of each ingredient depending on your own tastes and what you prefer. This is how you learn to cook!

    EGGPLANT MARINADE INGREDIENTS

    Olive oil
    Coconut Aminos
    Smoked paprika
    Salt
    Red pepper flakes

     

    MAIN DISH INGREDIENTS

    Italian eggplant
    quinoa
    chopped shishito
    romanesco
    shallot
    pine nuts
    mint
    curly parsley
    olive oil
    coconut vinegar
    coconut aminos
    salt to taste.
    METHOD

    To start, pre-heat your oven to 400 degrees, then cut your eggplant in half and score the meat before placing it on baking tray.

    Pour a drizzle of olive oil into a pan (enough to coat) and add the smoked paprika, and red pepper flakes. Cook until fragrant, then add the mixture to a bowl, before whisking in the Coconut Aminos (about ¼ cup)

    Whisk together all of the marinade ingredients and pour the mixture over your eggplant.

    Roast the marinated eggplant until softened and golden brown. About 25 to 30 minutes.
    Next, cook your quinoa according to the package instructions.

    While the Quinoa and the Eggplant cook, begin chopping and sautéing your other veggies (Shallot, Shishito peppers, Romanesco).

    Add your sautéd veggies, and fresh herbs to the quinoa and toss in a drizzle of coconut vinegar and a drizzle of coconut aminos. Add salt to taste.

    When the eggplant is ready, plate it and top it with your quinoa mixture and pine nuts.

    Top with a chimichurri. (optional) and enjoy.

    Recipe by Adam Kenworthy

  • Sautéed Broccoli with Toasted Pine Nuts & Tahini Vinaigrette

    A lot of people think that being a vegan means less options for what you can eat, but that just simply isn’t true. Especially when we have amazing food experts, like Adam Kenworthy, showing us how to make creative new dishes, and dress up old favorites. Like this super simple sautéed broccoli with toasted pine nuts and a tahini vinaigrette! Whether you’re a fan of this cruciferous vegetable or not, this recipe is one you’ll want to make again and again.

    Try it as a side dish, as part of a veggie salad, or even as a snack. All you need is one head of broccoli, a small handful of pine nuts, some tahini, a splash of olive oil and apple cider vinegar, plus a little salt.

    Put it all together and you’ve got a tasty plate that’s loaded with nutrients. Use this simple recipe to give it a try at home. Adam Kenworthy is a big fan of cooking to taste, so play around with it and really make it your own.

    Dressing Ingredients

    a small spoonful of Tahini
    a drizzle of olive oil
    a small spoonful of apple cider vinegar
    Salt to taste
    Water (optional) to create desired consistency

    Method

    First, heat about 2 inches of water in a large sauté pan on medium heat.

    Then chop up your broccoli into bite sized pieces and add it to the pan. Sauté until tender.

    Next make your dressing. Add all ingredients to a small food processor or blender and combine until you meet your desired consistency. Be sure to taste as you go, adding additional amounts of the ingredients as needed based on your preferences.

    Plate your broccoli, then drizzle your dressing all over the veggies, and top it all off with the toasted pine nuts.

    Serve and enjoy!

    Recipe by Adam Kenworthy

     

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  • Blackberry, Ginger & Shiso Sorbet

    Summer is winding down, but there’s still plenty of heat to go around. Lot’s of water and the occasional cool treat are great for beating the heat. That’s why we love this Blackberry Sorbet by Adam Kenworthy. It’s light, it’s sweet, plus it’s nice and cool. Perfect for a hot summer after noon, or an evening treat. For the best results, we recommend using an ice cream maker, but it’s definitely not necessary. Give this one a try and let us know what you think! Plus, stay tuned for Adam’s new plant-based cooking series, coming soon to OMstars – The Yoga Network!

    RECIPE

    1 cup water
    4 cups fresh blackberries
    1/3 cup of sugar
    1 lemon juiced
    1/2 tsp salt
    1 slice of ginger
    1 shiso leaf

    Directions
    – Bring water to boil, add sugar and dissolve. Add one piece of sliced ginger. Remove from heat, set aside to let cool.
    – Add blackberries to a pot or pan. Add a little salt. Heat on medium. Mash to help release the juice and continue to cook to a concentrate.
    – Pour blackberries into a strainer to separate the seeds and the juice. The longer you cook the less juice you will have. But works great with a thicker concentrate as well.
    – Remove ginger piece from the simple syrup. Pour into a blender. Mix on low. Incorporate the blackberry juice/concentrate. Add lemon juice and shiso leaf.
    – To freeze. You can use an ice cream maker. Or you can also pour into an airtight container and place in the freezer. Both work great. Ice cream maker will make it extra soft & creamy. Let thaw lightly before serving.

    By Adam Kenworthy

    Chef Adam Kenworthy vegan recipes on OMstars

    Adam is a private chef & healthy living coach who divides his time between working in New York City and Nicaragua, where he has founded a non-profit organic fruit farm (Finca Santa Marta.) In his spare time, he can be found trail running in Central park and finding serenity in the waves of Long Island.

  • Afternoon Delight Chia Seed Pudding

    Looking for the perfect summer treat? We’ve got it right here! This chia seed pudding from Adam Kenworth is perfectly sweet, light and easy on the tummy, it’s packed with protein and it comes in two flavors! Top it off with Kiwi, blackberries and strawberries for some extra flair. Adam originally shared this recipe on his Instagram page and it comes with an awesome video. Be sure to check it out!

    Ingredients
    1 1/2 cups of non dairy milk
    1/3 cup chia seeds
    1/2 tsp vanilla extract
    2-4 tbs coconut nectar
    1/4 tsp cinnamon
    Pinch of salt
    Vegan vanilla protein
    Vegan chocolate protein

    Directions
    Mix the chia seeds with a non-dairy milk of your choice. Continue to use a whisk or mixer as you add in the other ingredients except for the protein power. Set the protein powders aside for later. Then let the pudding mixture sit in fridge for about an hour, mixing occasionally. After an hour, pull the pudding mixture from the fridge. Separate pudding into two bowls. Mix vanilla protein powder in one and the chocolate in the other.

    By Adam Kenworthy

     

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    Chef Adam Kenworthy vegan recipes on OMstars

  • Vegan Gnocchi with Edamame and Caramelized Leek Turmeric Sauce

    Not only is Vegan Gnocchi possible, but it’s also very tasty! P We got this recipe for Vegan Gnocchi with Edamame and Caramelized Leek Turmeric Sauce from Chef Adam Kenworthy, and we think you’re really going to like it. Plus it’s gluten-free! These delicious, pillowy morsels are made from russet potatoes and butternut squash. Give his recipe a try, then check him out on Instagram for more vegan inspiration.

    Gnocchi
    2 med sized russet potatoes
    1 half large butternut squash
    3/4 cup bobs GF flour blend
    2 tbs extra virgin olive oil
    2 tsp sea salt
    1 tsp black pepper

    Directions
    Roast potatoes and butternut squash. Once cooked use grater to break down potato and squash. Mix in olive oil, salt, pepper, gf flour blend, kneed until dough forms. Add the gnocchi to boiling water and reduce the temperature, it will float once it’s cooked. Strain then, add to hot oiled pan and sear both sides to give a crispy texture.

    Leek Sauce
    1 Leek Finely chopped
    2 tbs coconut oil
    1 can coconut milk
    Clear rum
    2 cloves garlic
    1 tbs turmeric powder
    2 tbs coconut sugar
    Salt to taste

    Directions
    Sautée leeks in coconut oil, once they are cooked add a little rum. Ignite and burn off alcohol. After add minced garlic and coconut sugar. Allow to cook together. Add coconut milk and turmeric powder. Finish with salt to taste.

    By Adam Kenworthy

    Find More Great Recipes On OMstars – The Yoga Network!

    Chef Adam Kenworthy vegan recipes on OMstars

  • Zucchini Roll Up, Over a Bed of Arugula

    What’s for lunch? Chef Adam Kenworthy’s Zucchini Roll Up Over a Bed of Wild Arugula! These zucchini roll ups are stuffed with roasted garlic and sweet potato, served over a bed of wild arugula, topped with a Tahini vinaigrette, some chopped basil and toasted sunflower seeds. Explore the full recipe, then give it a try and let us know what you think!

    Ingredients

    1-2 Zucchini

    1 large sweet potato

    3 cloves of garlic

    1 Tbs Olive Oil

    Salt to taste

    Arugula

    Tahini Dressing

    Sunflower seeds

    Chopped Basil

    Directions

    1. Mandolin zucchini into thin lengthwise cross sections using the flesh on the outside and avoiding the center seeded area.
    2. Peel sweet potato and cut into small squares
    3. Add 2 tbsp olive oil to a heated pan.
    4. When oil is hot, add sweet potato and 3 cloves of minced garlic.
    5. Once Sweet Potato starts to brown reduce heat, add salt to taste, stir well and keep cooking for another 5 minutes, then set aside
    6. Take approximately five zucchini slices and line them so they are overlapping. Put 2-3 tablespoons of sweet potato filling inside and roll up tightly and evenly.
    7. Put the zucchini roll ups onto a baking sheet and into the oven for 8-10 minutes at 300F.
    8. Remove from the oven, then place over a bed of arugula, top with Tahini dressing and sprinkle with sunflower seeds

    Tahini dressing
    Tahini
    Olive oil
    Apple cider vinegar
    Lemon juice
    Salt
    Cracked pepper
    Water (to thin)
    Sweetener (of your choice, optional —> to soften up the bitterness of the tahini.

    By Adam Kenworth

    Get More Vegan Recipes On OMstars

     

  • Cucumber Pasta – Not Your Average Pesto

    Contrary to what many people believe, eating an entirely plant based diet is not difficult at all! There are all sorts of great recipes out there for you to try if your experimenting with a vegan lifestyle change, or jumping in head first. We love sharing plant-based recipes from awesome foodies like Adam Kenworthy, and today we are sharing his recipe for Cucumber Pasta with a homemade pesto sauce.

    Robust flavor, unbelievably hydrating.  Will leave you refreshed and vibrant.

    Ingredients:

    • Parsley
    • Cilantro
    • Basil
    • Pumpkin Seeds
    • Pine Nuts
    • Hemp Seeds
    • Coriander Seeds
    • Pink Himalayan Salt
    • 1 Jalapeno (no seeds)
    • Black pepper
    • Lemon
    • 3 Cucumbers
    • Garlic
    • V.O.O

    Noodle Preparation:

    Begin with grating the cucumbers. If the cucumber is organic I grate with the skin.  If it is not organic cut the skin off and toss it.  Many of the chemical residues are found in the skin.  Just another reason to buy organic, because the skin of the cucumber contains many vitamins and minerals.   I find the best way is to grate into a strainer.  Use a pot underneath the strainer to catch the cucumber juice coming from the grated cucumber noodles.  Once all three are grated gently press to remove the rest of the juice.  pour the juice into a glass.

    Pesto Preparation:

    Toss the parsley, cilantro and basil into a food processor or blender. Add in the hemp seeds, pumpkin seeds and pine nuts.  Next throw in the pink himalayan salt, black pepper,  jalapeno sliced with no seeds and one clove of garlic.  Finish off by adding juice squeezed from half of a lemon and extra virgin olive oil (a friendly dash).  Add a touch of the cucumber juice set aside.   If it is too thick, the cucumber juice does a great job of making it a lighter more whipped pesto which I find it great not only with pasta but also as a spread or a dip.

    Plating

    Add the noodles which have much of the juice squeezed out through a strainer into a separate bowl.  Add a generous amount of pesto and mix together.  Put the noodles and pesto mixture onto a plate. Optional garnish on top is halved grape or cherry tomatoes.  Place a peice of parsley on top to finish off the plate.  Lightly sprinkle a little salt and pepper on top for the finishing touch.

    By Adam Kenworthy

    Adam is a private chef & healthy living coach who divides his time between working in New York City and Nicaragua, where he has founded a non-profit organic fruit farm (Finca Santa Marta.) In his spare time, he can be found trail running in Central park and finding serenity in the waves of Long Island.

    See More From Adam On Instagram

    Find Plant Based Recipes On OmStars