Jesse Miner has been vegan for 20 years and a lover of delicious food all of his life, Jesse became a personal chef to share his passion for tantalizing and nourishing vegan dishes. Certification as a Natural Chef from Bauman College in Berkeley and interning and assisting cooking classes at Millennium Restaurant have prepared Jesse to bring his favorite food to tables all over the San Francisco Bay Area. All meals are created with the finest organic, seasonal and local ingredients.
In this episode, you will learn...
What it takes to build a personal chef business
The basics you should master in the kitchen to improve your cooking
Key flavor enhancers
Tips to meal planning to make your week easier
The biggest tip for home cooks
Elements of a great salad
Mentioned in this Episode:
Diet for a New America (affiliate link)
Dr. McDougall, Dr. McDougall's 5 Day Program
VegNews Magazine, High-Tech Chef column (every other issue)
Recipe Courtesy of Jesse
Peanut Udon Noodle Salad
Salad
12 ounces udon noodles
1 tablespoon toasted sesame oil
1 carrot, peeled and grated
1 red bell pepper, seeded and diced
1 bunch scallions, thinly sliced
8 ounces baked tofu, cubed
Sauce
1/2 cup peanut butter
2 tablespoons tamari
2 tablespoons rice wine vinegar
2 tablespoons maple syrup
1 teaspoon sriracha sauce
1 clove garlic, minced
2 teaspoons minced ginger
Water, as needed to thin sauce.
Cook the noodles in a pot of salted boiling water until tender, about 6-8 minutes.
Drain and rinse under cold water.
Toss in a large bowl with sesame oil. Add vegetables and tofu.
In a small bowl, whisk together the peanut butter, tamari, rice wine vinegar, maple syrup, sriracha sauce, garlic and ginger.
Slowly whisk in water, 1-2 tablespoons at a time, until desired consistency is achieved (think thick bbq sauce).
Toss with noodles to combine.
Connect with Jesse
Website: chefjesseminer.com Facebook: facebook.com/chefjesseminer
Twitter: twitter.com/chefjesseminer
