These delicious Molletes are like Mexican open-faced sandwiches, but made with a plant-based twist. Chef Toni Sakaguchi from The Culinary Institute of America tops these Molletes with spicy crumbled tofu, refried black beans, salsa fresca and cilantro crema. For the plant-based protein, she uses Nasoya Plantspired’s Zesty Mexican Style Superfood Skillet. You will love this protein-packed, plant-based version of a Mexican classic!
Get the Molletes with Crumbled Tofu recipe here!

Molletes with Crumbled Tofu, Refried Black Beans, Salsa Fresca, and Crema

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

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Jian bing is a traditional Chinese street food commonly eaten for breakfast. The crepe-like wrappers are filled with egg, lettuce, crispy wonton skins, cilantro, and sometimes a protein—in this case, plant-based bolgogi beef. The crepes are cooked with a drizzle of hoisin sauce and sriracha and can be enjoyed as a hand-held to-go item.
Here to show us how to make jiang bing are Chef Emei Luo, the head cook of Asian Programs, with Chef Alex Ong, director of culinary excellence, at the University of Massachusetts-Amherst. This is a popular made-to-order item at Worcester Dining Commons for the students of UMass.
Watch the full documentary and find recipes here!

Jian Bing at UMass-Amherst Dining

This Middle Eastern platter with grilled chicken kebabs, warm hummus, chickpeas, and roasted vegetables is a regular item served at the University of Massachusetts-Amherst student dining. Bob Bankert, Executive Chef at the university’s dining services, shows us how to make the dish. He likes to offer the students a customizable topping, which, for this dish, is sumac onions and pickled watermelon radish.
Watch the full documentary and find recipes here!

Middle Eastern Platter at UMass-Amherst Dining

Chef Alex Ong is director of culinary excellence at the University of Massachusetts-Amherst Dining Services, and brings the principles of plant-forward cooking to a high volume setting. He serves more than 50,000 meals a day at four dining halls. While 6% of the students are vegan and 70% are omnivores, Chef Alex Ong strives to serve all students with sustainable meals full of colorful vegetables. His plant-forward menus are performing well, and Princeton Review has awarded University of Massachusetts-Amherst “best campus dining in the United States” seven years in a row.
Watch the full documentary and find recipes here!

Interview with Chef Alex Ong from UMass-Amherst Dining

Gonzalo Gout, Chief Operating Officer at Casamata, and Gustavo Garnica, Chef de Cuisine at Cosme, tour the Union Square greenmarket. Casamata and Cosme are Chef Enrique Olvera’s two New York City-based restaurants that serve modern Mexican cuisine. They have developed relationships with farmers from the Hudson Valley and search for seasonally available produce to inspire the menus at Casamata and Cosme.
Watch the full documentary and find recipes here!

A Chef’s Tour of New York’s Union Square Greenmarket

Gustavo Garnica is chef de cuisine at Cosme, Enrique Olvera’s plant-forward Mexican restaurant in New York City. Here he shows us how he makes tlayudas, a traditional Oaxacan dish comprised of a fresh corn tortilla with all sorts of delicious toppings. Chef Gustavo tops the tlayuda with a puree of caramelized onions, cherry tomatoes tossed in charred habañero vinaigrette, onion escabeche, and greens. 
Watch the full documentary and find recipes here!

Molletes with Crumbled Tofu, Refried Black Beans, Salsa Fresca, and Crema

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