Amanda Desaulniers
Amanda Desaulniers
Plant-Based Chef

Sample Menus

Personal Chef Services

BREAKFAST

  • Tofu and seasonal vegetable scramble

  • Sweet potato hash

  • Cauliflower ‘cheese’ sauce

  • Sautéed greens

LUNCH

  • Mushroom barley stew

  • Roasted beet salad, cashew “cheese” and lemon-poppy vinaigrette

  • Freshly baked bread

DINNER

  • Seasonal roasted vegetable pot pie

  • Cauliflower whipped mashed potatoes

  • Locally sourced garden salad with herbed croutons and fig-balsamic vinaigrette

 

Weekly Lunch Prep

  • Sesame bowl- Sesame tofu, steamed brown rice, miso roasted bok choy and carrots with a miso-sesame dressing.

  • Chipotle pasta- Penne, black beans, bell peppers and onions tossed in a chipotle cashew cream sauce

  • Southern comfort- BBQ tofu, seasonal greens, sweet potato mash and cornbread

  • “Fried” rice- Assorted vegetables, steamed brown rice, miso roasted bok choy and edamame, stir-fried in a sesame glaze

  • Buffalo Salad- Seasonal greens, celery, tomatoes, smoky mushroom “bacon” and buffalo roasted tempeh with creamy dill dressing

4- Course Dinner

1st course 

Crispy corn hush puppies with spicy tomato aioli

2nd course 

'Po boy salad. Greens, pickled red onion, tomato, cornmeal crusted mushroom, vinaigrette

3rd course 

Cajun style hearts of palm cake with jalapeño remoulade over sweet potato and lima bean succotash 

4th course

Caramelized bananas foster with coconut ice cream and toasted cinnamon crumb

 
 

Cooking Classes

Sample techniques classes

  • Vegan Baking 101

  • Gluten-free meal prep

  • Cooking for toddlers

Sample menu-based classes

  • Brunch: Tofu “eggs” Benedict; home fries; mushroom scrapple and fresh fruit smoothies

  • Classic: wedge salad with shiitake “bacon”, heirloom tomatoes and dill-ranch; herbed vegetable stew with rosemary dumplings and apple pie “fried” ice cream

  • Asian: Hot and sour soup; udon noodle and vegetable stir-fry and mango custard with cinnamon wonton crisps

  • “junk” food: Fried Mac and cheese bites with marinara, mushroom Philly cheesesteaks, S’mores brownie sundae


Sample Recipe

Fig Balsamic Vinaigrette

1/2 cup- Organic figs

1 cup- Balsamic vinegar

1/2 cup- Organic olive oil

1 tbl- Dijon mustard

1/4 tsp- Salt

pinch- black pepper

Directions: Blend all ingredients together in vitamix or equivalent until smooth. Taste for seasoning. Serving suggestion: Mixed greens, fresh pear, sliced fennel and almond ricotta drizzled with fig balsamic vinaigrette.

 

Food Gallery