Why Would a Chef Stop Eating Meat, Fish & Dairy?

I've worked as a chef for 10 years and this is why I started eating plant-based. Click/press on more for the recipes. Join the Earthy Goodness Kitchen Community:   / earthygoodnesskitchen   ------------------------------- 👨‍🍳 MY KITCHEN ESSENTIALS Non-Slip Cutting Board Mat - https://amzn.to/4n6GKze Microplane Zester - https://amzn.to/4m7TC6N Chopping board oil - https://amzn.to/42uRa3f A quick heads up: these are affiliate links, so if you buy through them, I may earn a small commission (thanks so much for supporting my work!) ------------------------------- RECIPES IN VIDEO: Tandoori Tofu & Oyster Mushroom Skewers with Coconut Cavolo Nero, Basmati Rice & Tangy Coriander Chutney Tandoori Tofu & Oyster Mushroom Skewers Serves 4 Ingredients Tofu & mushrooms 400g (14 oz) extra-firm tofu, cut into 1–2cm thick strips 400g (14 oz) oyster mushrooms, torn into large pieces 1 litre (4¼ cups) water 1½ tbsp salt 1 tbsp dark soy sauce Tandoori marinade 200g (¾ cup + 1 tbsp) vegan yoghurt 3 garlic cloves, finely grated 15g (½ oz) fresh ginger, finely grated 1 tbsp lime juice, lemon juice or rice wine vinegar 1 tbsp neutral oil 2 tsp garam masala 2 tsp medium curry powder 1 tsp Kashmiri chilli powder 1–2 tsp paprika ¼ tsp turmeric Method Bring the water, salt and dark soy sauce to a gentle simmer. Add the tofu and oyster mushrooms and simmer for 5 minutes. Drain very well and leave to steam dry for a few minutes. Pat dry if necessary. Mix the marinade ingredients together. Add the tofu and mushrooms and very gently toss until thoroughly coated, taking care not to break the tofu. Leave to marinate for at least 30 minutes, or preferably a few hours. If there is any excess marinade, brush it over the tofu and mushrooms as they marinate. Thread the tofu and mushrooms onto skewers, alternating between them. If using wooden skewers, soak them beforehand. Cook the Kebabs: Air fryer: Arrange the skewers in the air fryer basket, leaving a little space between them. Air fry at 200°C / 400°F for 10–14 minutes, turning halfway, until deeply coloured and slightly crisp around the edges. Oven grill: Place the skewers on a lined baking tray and cook under a very hot grill until deeply charred and golden, turning once or twice during cooking. Keep an eye on them as the yoghurt marinade can colour quickly. If cooking on a barbecue or in a hot frying/grill pan, tear or cut the tofu into larger chunks instead, which will be easier to handle. Lime & Coconut Cavolo Nero Ingredients 400g (14 oz) cavolo nero 50g (½ cup) desiccated coconut 10g (⅓ oz) fresh ginger, finely grated 2 tsp olive oil Juice of 1 lime Method Remove the tough stems from the cavolo nero and roughly chop the leaves. Place in a large heatproof bowl and pour over enough boiling salted water to completely cover. Leave until the water has cooled, allowing the cavolo nero to soften while retaining its vibrant colour. Meanwhile, heat a large frying pan over medium heat. Add the desiccated coconut to the dry pan and toast for 1–2 minutes, stirring frequently, until lightly golden. Add the finely grated ginger and cook for about 30 seconds, stirring constantly. Drain the cavolo nero very well, squeezing out any excess water if necessary. Add a drizzle of olive oil to the pan, followed by the drained cavolo nero. Toss over medium-high heat for about 1 minute, allowing any remaining excess water to evaporate and the cavolo nero to pick up the toasted coconut and ginger. Remove from the heat and add the lime juice. Season with salt, toss well and serve. Fluffy Basmati Rice Ingredients 400g (2 cups) basmati rice 560–600ml (2⅓–2½ cups) water 3 cardamom pods, bashed 3 cloves 1 tsp nigella/onion seeds ½ tsp salt Method Rinse the rice thoroughly under cold water until the water runs mostly clear. Add the rice, water, cardamom, cloves, nigella/onion seeds and salt to a saucepan and bring to a boil. Cover with a tight-fitting lid, reduce to the lowest heat and cook for 10–12 minutes. Turn off the heat and leave covered for another 10 minutes. Remove the cardamom pods and cloves if you like, then fluff the rice gently with a fork. Tangy Coriander Chutney Ingredients 1½ tbsp vegan Greek-style yoghurt 20g (¾ oz) fresh coriander Juice of ½ lemon or lime ½ tsp chaat masala ⅛ tsp ground cumin ¼ tsp sugar or maple syrup A small pinch of chilli powder 2 small ice cubes Method Add everything to a blender and blend until smooth and creamy. Taste and adjust the seasoning as needed. ------------------------------- STAY IN TOUCH If you love what I’m creating and want to support me, consider joining my Patreon for early access to videos, recipe PDFs, and more:   / earthygoodnesskitchen   📺 Subscribe to the channel: https://tinyurl.com/ybab95ea 🙋🏼‍♀️ Connect on Instagram:   / earthygoodnesskitchen