Interview with Portland Plant-Based Chef

CLD-31Today, I’m introducing you to a ray of light—her name is Ariela and she is a plant-based chef and absolute divine human being. Ever since I met Ariela at a ladies entrepreneur night, I connected with her creative spirit, passion for healthy food and our shared love of all things Scandinavian. We’ve been dying to collaborate since the day we first connected and finally, finally we made it happen. We met up at our favorite local co-op, People’s, in SE Portland, drank green juice, shopped for organic veggies and spent a glorious Sunday afternoon chopping away in the kitchen. We created a meal that was all about representing the transition of summer to fall. We decided on collard wraps, typical summer fare, yet we stuffed them with roasted kabocha squash as a way to honor the seasonal bounty of fall. Without further or due, here is an interview with Portland plant-based chef, Ariela Rose. 

About Ariela:

Ariela is a 27-year-old Boston area native who has been living in the Pacific Northwest for almost two years. She first became interested in nutrition, wellness and sustainability while studying journalism in Philadelphia. There, she fell in love for the first time with a vegetarian chef who inspired her to get in the kitchen, learn and create. From there, kitchen time truly became her meditation. The sudden death of her partner only propelled Ariela to keep up her kitchen meditation in his honor and for her own healing and growth.

Ariela’s Food Philosophy:

Eat real, whole food that is organic, local and in season as much as possible. Know where your food comes from and meet the people who produce it. Prepare food for yourself every day, feel the texture of your ingredients and tune in to their colors and smells. Before eating, give thanks for your meal and tune in while you eat (I work to improve my practice of this every day!). Have fun and experiment!

What Inspires Ariela: 

I'm inspired by what grows right outside my door, by farmers big and small, by those dedicated to organic and sustainable practices, by travel, by my family and friends, by the colors/textures/smells of my ingredients, by my intuition.

Ariela Rose, Plant-Based Chef // Inspired By Series

Ariela's Collard Wraps + Rainbow Noodle Salad :

Collard Wraps + Rainbow Noodle Salad
Author: Ariela Rose
Ingredients
  • [b]COLLARD WRAPS[/b]
  • (enough for 2 wraps)
  • -4 collard leaves, long part of stem removed and mid-stem thinned for pliability.
  • -1/2 a small kabocha squash
  • -1 large handful small chanterelle mushrooms, sliced in half lengthwise
  • -1 small fennel bulb, upper stalks and fronds removed (reserve)
  • -1 handful fresh dill
  • -olive oil, salt and pepper to taste
  • -1 tsp lemon juice
  • -1 tsp ground turmeric
  • [b]RAINBOW SALAD [/b]
  • -1 large purple carrot
  • -1 large purple radish
  • -1 large handful sunflower sprouts
  • -3/4 lemon, zest and juice
  • -1 tsp coconut vinegar
  • -salt and pepper to taste
  • -two handfuls fresh dill and cilantro
  • Use a spiralizer or peeler to create long, thin ribbons with the carrot and radish. Place in a bowl and top with remaining ingredients. Use hands to toss and coat. Top with more fresh herbs, sprouts, zest, salt and pepper.
Instructions
  1. [b]Collard Wraps:[/b]
  2. Preheat oven to 400 F.
  3. Begin by dry roasting the squash, fennel bulb and chanterelle mushrooms. De-seed the squash and place the half face down in a roasting pan alongside the fennel bulb.
  4. In a separate baking dish evenly distribute chanterelle mushrooms.
  5. Set your timer for ~30 mins, checking periodically. You want the squash and fennel to release their juices and caramelize slightly. The mushrooms should be crispy, meaty and toasty.
  6. In the meantime, chop the ends of your raw fennel stalks and some of the fronds. Chop dill.
  7. Heat a pot of water, enough to fully submerge your collard leaves. Once at a boil, blanch leaves one by one for 30 seconds and set aside in a colander to drain.
  8. Once vegetables are roasted, remove from oven and allow to cool slightly. Scoop squash meat from skin and mash in a bowl. Chop roasted fennel and add to squash along with fresh dill, olive oil, salt, pepper, turmeric and lemon.
  9. Taking two collard leaves at a time, layer the flat ends of each one to create a tortilla like shape. Top with 1/2 squash mixture, then half the chanterelles, fresh fennel and fronds and more fresh dill. Roll collard wrap up like a burrito, tucking ends and sides as you go.
  10. Repeat with second wrap.
  11. [b]Rainbow Salad:[/b]
  12. Use a spiralizer or peeler to create long, thin ribbons with the carrot and radish. Place in a bowl and top with remaining ingredients. Use hands to toss and coat. Top with more fresh herbs, sprouts, zest, salt and pepper.

 

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