World-renowned vegan chef Matthew Kenney grew up on the rugged coast of Maine, developing a love of the great outdoors and nature’s bounty. After culinary school and an award-winning career in the New York restaurant world, he shifted his focus and became a pioneer in the plant-based food movement.
Kenney now operates seven vegan restaurants around the world, including Plant Food and Wine in Los Angeles and Miami, and Double Zero in New York where he brings a healthy perspective to one of the world’s most popular foods – pizza.
Here are some of Kenney’s signature recipes:
Sunflower pesto pizza with cooked onion, confit tomato and herb macadamia ricotta
Basil sunflower pesto ingredients
3 cups packed basil
3 cups spinach
3 garlic cloves
2 teaspoons salt
1 teaspoon pepper
1 cup olive oil
½ cup toasted sunflower seeds (blend in last so that the pesto stays green)
Blend until smooth.
Slow-cooked onion ingredients
10 white onions (sliced into ¼ inch rings)
½ cup olive oil
2 tablespoons salt
1 cup white wine
1. Oil your pot.
2. Place onions into pot and cook at low heat for 2-3 hours, stirring occasionally.
3. When onions have cooked down and have begun to sweeten, add the white wine.
4. Continue to cook for another 30-45 minutes, remember to stir to ensure onions do not burn.
Macadamia ricotta ingredients
1 quart macadamia ricotta
1 tablespoon of thyme (or herbs of preference)
Tomato confit ingredients
4 pints cherry tomatoes
2 shallots (finely sliced)
8 cloves garlic (sliced)
4 sprigs fresh oregano with leaves removed
1 bunch fresh basil with leaves removed
6 sprigs thyme
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon crushed red chili
1. Place tomatoes in shallow pan, place spices and herbs on top of tomatoes, fill pan till ⅓ of the way up with olive oil, tomatoes will cook down.
2. Place in 200 degree oven, cook for 3-4 hours, stirring tomatoes occasionally.
3. Remove tray, strain the tomatoes and repurpose the oil for…