Master Chef Chalapathi Rao talks about the importance of vegetables in south Indian cooking at his restaurant, Simply South, in Hyderabad, India. He specializes in traditional vegetarian cuisine of the five southern states of India, always using seasonally available produce. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Join the team at Google’s Hyderabad, India campus, as they create this delicious and wholesome Vegetable Haleem. A haleem is a stew, traditionally made by slow-cooking meat, lentils, and spices, popular in South Asia, the Middle East, and Central Asia. This vegetarian version of haleem replaces the meat with a mix of vegetables, and uses whole grain millet to replace polished grains. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Google’s Hyderabad, India campus strives for zero waste in its dining services. Executive Chef Pavan Kumar, shows how he uses the leftover peels of carrots and beets to make vegetable kofta. Kofta are a type of meatball found in South and Central Asia, the Middle East, and North Africa. In this more healthful version, the kofta is baked rather than fried, and made with a blend of spiced vegetables in place of ground meat. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

The dining services at the Google campus in Hyderabad, India, promote balanced food choices that emphasize a plant-forward diet inspired by India's culinary heritage. Google focuses on intuitive healthy options, sustainable hydration, and healthier cooking practices. It prioritizes local produce and bold flavors while striving for zero waste. Chaitanya Uppaluri and Sebastian Schwitzer from the culinary team at Google bring us behind the scenes of the Hyderabad Google campus kitchens to give us an inside look at Google’s food choice architecture.   Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Discover the rich culinary heritage of south India and the power of plant-forward cuisine as we learn about the ingredients and dishes that make this region unique. Join us on a journey through "The Plant-Forward Kitchen: South India” as we explore the kitchens of Kerala and Telangana. Kerala is located in the southwest corner of India on the Malabar Coast, famous for its tropical palm tree-lined beaches and canals. Known as the "Land of Spices," Kerala played a key role in the spice trade with Europe as well as with many ancient civilizations. We also explore the capital city of Hyderabad in the inland state of Telangana. We learn about the emblematic dishes of Hyderabadi cuisine, also known as Deccani cuisine. From street food, restaurants, home kitchens, and even the high volume dining services at Google’s Hyderabad campus, we will learn how the region is known for its use of rice, coconut milk, tamarind, curry leaves, and a complex blend of spices. We will meet some of the passionate chefs who are leading the charge in southern India’s plant-based dining, and who will show us innovative techniques to elevate your own culinary skills. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on a toffee. Find the recipe at: https://www.ciaprochef.com/almondbutter/toffee

These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef’s home town of Davos in Eastern Switzerland. He was the third generation to work in his family bakery there, and the chocolates are a nostalgic and classic flavor of the Swiss Alps. Find the recipe at: https://www.ciaprochef.com/almondbutter/bonbons

Alfajores de Maicena are deliciously light and melt-in-the-mouth Argentine cookie sandwiches filled with dulce de leche. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and shows us how she makes a vegan version of this beloved Argentinian cookie. In her California-style cookie, she replaces the dulce de leche filling with a decadent almond butter and date caramel. Find the recipe at: https://www.ciaprochef.com/almondbutter/alfajores

These smoked almond butter and peach bourbon chocolates blend smoky almond butter with the bright sweetness of ripe peaches and the oaky warmth of bourbon, all encased in dark chocolate. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and she loves coming up with ideas that are both familiar and unexpected for her customers. In these confections, she took the nostalgic flavors of peanut butter and jelly, and gave them an unexpected and elevated twist. Find the recipe at: https://www.ciaprochef.com/almondbutter/peachchocolates/

This plant-based version of double decker fudge has a layer of rich chocolate fudge on the bottom and almond butter fudge on top. Anissa Dann is the chef/owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA. This recipe brings back some favorite memories of her childhood in Maine, where she used to enjoy the fudge sold at a local apple orchard near her home. Her vegan version of this childhood favorite still has the silky mouthfeel and decadence of a traditional fudge. Find the recipe at: https://www.ciaprochef.com/almondbutter/fudge

Welcome to the Almond Butter and Chocolate Master Class Series, a collaboration between the Almond Board of California, and the Culinary Institute of America. In this series, Robert Jorin, retired baking and pastry instructor from the Culinary Institute of America, and Anissa Dann, the vegan chef/owner of Wicked Good Plants, show us how they create chocolate confections using almond butter. Learn more and find recipes at: https://www.ciaprochef.com/almondbutter

Antonia Trichopoulou, nutrition epidemiologist from Academy of Athens, is a pioneer in the study of the health effects of the Mediterranean diet and has even been called the mother of the Mediterranean Diet. She is a Professor Emerita of the School of Medicine of the University of Athens and the President of the Hellenic Health Foundation. She was also a member of the Academy of Athens and the Federation of European Nutrition Societies, serving as its president. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen  

International ambassador of Greek gastronomy, Mediterranean Diet and Longevity Expert, Celebrity Chef Maria Loi reflects on her relationship to Olive Oil through her love of cooking, Greek heritage, and rural upbringing. We learn the most unexpected ways to celebrate Olive Oil in day to day life. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Samantha Dorsey, President of McEvoy Ranch, shares insights about the 550-acre certified organic property in Petaluma, California. The ranch, founded by Nan McEvoy, specializes in extra virgin and flavored olive oils while promoting sustainability and soil health. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Rosa Vano is the owner and commercial manager of Castillo De Caneno, a Virgin Olive Oil producer in the south of Spain. She explores the vast and important industry growth she has witnessed during her career in Olive Oil; from flavor profiles, varietals, and geographical expansion. Learn why Rosa urges consumers to think about their health first when considering sustainability. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Professor Rosa Lamuela of University of Barcelona talks antioxidants, the distinction between different kinds of Olive Oil and analyzes varieties of fat. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Maria Raquel Lucas, Professor, University of Evora, Breaks down the logistics of Olive Oil production, quality and sustainability. She dissects the meaning of ‘sustainability’ through the intersection of soil, water efficiency, energy and waste management and human resource management. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Kiki Zinoviadou, Dean of Perrotis College and food scientist tells us about the increase in demand for Olive Oil and the potential for further expansion into sustainability efforts through changes in packaging and regenerative agriculture. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen  

Joseph R. Profaci, Executive Director at North American Olive Oil Association, tells us why he believes Olive Oil has the holy trinity - health, taste and sustainability. He explains why he believes education and consumer awareness is essential to the future of Olive Oil. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Chef and Environmental Consultant Jehangir Mehta joins us for a conversation at the International Olive Conference where he explores Olives through the lens of versatility and mindfulness. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen