In 2015, Chris Kalinich attended a nutrition conference at Flagstaff’s Northern Arizona University that would change her life. She had been experiencing a range of health problems including fatigue, migraines and gallbladder issues and had been searching for solutions. And after learning more about plant-based eating at the conference, she decided to give it a whirl. “I started pushing certain things off my plate, introducing things I probably wasn’t getting enough of. And lo and behold, over a course of a few months, I didn’t have my issues anymore,” says Chris. “That’s what convinced me that lifestyle changes really are important. And if you feed yourself three times a day, why not give it the highest quality stuff you can?”
As a self-taught cook, she understands just how hard it can be to learn a new skill.
“I have this love and passion for nutrition and cooking. And I understand the frustration of teaching yourself how to cook,” says Chris. She officially launched her Sedona-based cooking class business Plant 2 Platter in January of 2018. She teaches virtual classes from her home kitchen. She plans to resume in-person classes when it’s safe again. Clients can book custom classes or pick from a variety of topics including “Rootimentary Essentials Online Class” and “Beyond Basics Online Class.”
A typical class goes like this: They’re usually about one-hour long. She’ll start off by giving a presentation about “flavor building” or taking the four different tastes – sour, savory or umami, salty and sweet – from different foods and building them so they complement each other. Then, she’ll highlight specific recipes like lemon miso pasta, and explain why she’s using each ingredient.
She’ll then talk about how her students can prepare a recipe in different ways. She wants to teach as many people as possible about plant-based cooking in a positive environment.
“I’ve taught people from 11 to 85, and I teach people that are on a budget and those who don’t have a budget,” say Chris. “I teach them all because I think just from where I’m at, I can relate to them. Yet I want them to enjoy it, and have it be fun.” − Teresa K. Traverse
SEDONA CALENDAR: Events, activities, shows, happenings
Check out and enjoy some of the recipes that Chris Kalinich of Plant 2 Platter® has shared with us!
Best Bean Burgers
Notes
*You can find nutritional yeast flakes at local health-focused grocery stores like Natural Grocers, Whole Foods, Sprouts, Mount Hope Foods, etc. You can also order it online through retailers such as Vitacost.com or Amazon.com.
Ingredients
- 16 oz. white button or baby bella mushrooms, sliced
- 1 cup rolled oats
- 2 tsps. tapioca flour or corn starch
- 1 15 oz. can chickpeas, rinsed/drained
- 1 15 oz. can black beans, rinsed/drained
- 1 15 oz. can black-eyed peas, rinsed/drained (reserve)
- 1 cup cooked farro or brown rice (reserve)
- 1/4 cup nutritional yeast flakes*
- 1 Tbsp. low-sodium tamari or low-sodium soy sauce
- 2 tsps. liquid smoke
- 1 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 1/2 tsp. red chili flakes
- 1/2 tsp. salt
Instructions
- Line a baking sheet with a silicone mat and preheat oven to 350°F.
- Place mushrooms in a sauté pan with 1 – 2 Tbsps. of water and turn heat to MEDIUM. Cook the mushrooms for approximately 10 minutes, stirring often, until they release their moisture and all liquid has evaporated. Allow to cool for 5 minutes.
- Place oats in the bowl of a food processor and pulse 5-6 times so that the result is crumbled oats. Next add mushrooms, tapioca flour, chickpeas, black beans, (black-eyed peas will be added in Step #4), nutritional yeast flakes, tamari, liquid smoke, garlic powder, black pepper, red chili flakes, and salt. Use short pulses to incorporate and mix the ingredients until you have a cohesive mixture, scraping the sides of the bowl frequently. Avoid overmixing.
- Add the reserved black-eyed peas and farro (or brown rice) to the mixture and use quick pulses to retain most of their texture (avoid overmixing and creating a paste).
- Wet your hands with cold water. Divide the mixture into 8 balls and place on the silicone-lined baking sheet. Shape and flatten balls into equal-size burger patties.
- Heat a non-stick pan on MED heat and spray lightly with cooking spray (just quick whiffs of the spray are needed). Place 4 patties in the pan and cook for 5 minutes on one side until browned; flip and cook for 5 minutes on the other side. Repeat process with the remaining 4 patties.
- Place the 8 patties on the silicone-lined baking sheet and bake for 15-20 minutes so that burgers are cooked and firm. (This additional step helps the burger to hold its shape and remain firm when placed in the bun with all your fixings!)
Roasted Potato Salad
Ingredients
- 48 ounces small red potatoes, washed and quartered
- 2 tsps. dried thyme
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 3 scallions, sliced
- 1/4 cup roasted red bell pepper, chopped
- 1/4 cup vegan mayonnaise
- 3 Tbsps. aceto balsamico (aged balsamic vinegar)
- 2 Tbsps. tahini
- 2 tsps. prepared horseradish
- 1/4 tsp. smoked paprika
- To taste fresh dill, chopped or dried dill
Instructions
- Preheat oven to 400˚F. Line a baking pan with a silicone mat.
- In a large bowl, mix quartered red potatoes with thyme, salt and black pepper. (It is helpful to have the potatoes be a bit damp so that the seasonings adhere to the potatoes.) Place potatoes on baking sheet and bake for 30 - 35 minutes, flipping potatoes once or twice to ensure they become golden and are well cooked. (They should be crunchy on the outside and fluffy on the inside.) Once roasted to your liking, place the potatoes back into the large bowl.
- Add the scallions and roasted red bell pepper to the large bowl and mix in with the roasted potatoes.
- In a small bowl, whisk the vegan mayonnaise, vinegar, tahini, prepared horseradish, and smoked paprika. Add in the freshly chopped dill or sprinkle in dried dill to taste. Adjust seasonings, as needed.
- Add the sauce to the large bowl of roasted potatoes and mix well. Serve immediately "warm" (recommended) or cover and place in the fridge until chilled.
Spanish Romesco Sauce
Notes
Suggestions: Serve with roasted vegetables, on top of a bed of cooked quinoa or barley, mixed into red lentil penne pasta, as a sandwich spread, in a wrap, on top of a potato, etc. SO VERSATILE…and it’s good for you, too!
Ingredients
- 1/2 cup almonds
- 2 large red bell peppers
- 2 large Roma tomatoes
- 1 slice whole grain bread, toasted
- 3 cloves garlic, roasted preferred
- 1/4 cup flat-leaf parsley (or to taste)
- 2 Tbsps. sherry vinegar
- 1 Tbsp. smoked paprika
- 1/8 tsp. cayenne pepper (or to taste)
- 1 tsp. kosher salt (or to taste)
Instructions
- Preheat oven to 375˚F. Line a baking pan with silicone mat.
- Toast almonds on baking sheet in preheated oven for 10 minutes, tossing almonds once after 5 minutes. Then place almonds in a bowl to cool.
- Place red bell peppers and Roma tomatoes on the silicone-lined baking sheet and roast in oven at the same temperature. After 25 minutes, remove tomatoes from pan to cool and flip bell peppers over in pan. Continue to roast bell peppers for an additional 15 minutes. Allow vegetables to cool well before removing tops from tomatoes and stems/seeds/ribs from peppers.
- Place cooled almonds into the bowl of a food processor. Process until you achieve a fine almond flour or at least small crumbs. Add slice of toasted bread torn into pieces and pulse until fine crumbs are achieved.
- Add the cooled bell peppers, tomatoes and all remaining ingredients. Purée until smooth.
- Taste and adjust seasoning, as needed.
