When it comes to gourmet plant-based cuisine, you need look no further than a Matthew Kenney-owned institution to get your fix. For those who don’t know, Kenney is an American Celebrity chef, an entrepreneur, author, and educator specializing in plant-based cuisine.
Not only does Kenney own Plant Food and Wine, which is a sleek, minimalist eatery that serves upscale vegan fare with multiple locations across the United States, and Double Zero, one of the fanciest spots in New York to feast on plant-based pizza, but he recently announced his intentions to open up a brand new vegan eatery in New York!
XYST (which is pronounced like “exist”) will be an 80-seat restaurant that will focus on Mediterranean fare. The menu will feature items such as avocado with preserved lemon, radish, and tomato jam, za’atar roasted carrots with pistachio yogurt, Tunisian-spiced squash with curry leaves and wild mushroom fattoush, as well as juices and smoothies.
Kenney has built a reputable legacy for himself over the years as a maven of structured plant-based cuisine, and we here at One Green Planet were inspired to look into his tips and tricks as a top vegan chef. If you’re interested in whipping up plant-based fare just like Kenney — even if you don’t live near one of his restaurants — read on! Our Food Monster App is brimming with articles and recipes to help you create the plant-based meal of your dreams.
CBS News calls out Kenney’s Sunflower Pesto Pizza as being one of his signature dishes at Double Zero.
If you’re looking for a recipe for a plant-based pesto pizza, look no further than Gabrielle St. Claire‘s recipe for The Perfect Vegetable Pesto Pizza, pictured above. Whether it’s the effortlessness of the recipe, the pizza’s colorful appearance, or the flavors from the variety of fresh produce and homemade pesto, there are so many reasons to make this pizza! If you don’t have time to cook, it can be made in advance and frozen so you’ll have a yummy treat anytime you like!
One of Kenney’s top tricks as a chef is to incorporate as many fermented foods as possible into his diet and his cooking.
“Sauerkraut and aged tree nut cheeses are two of my personal favorite fermented foods, but kombucha and yogurt are good, too,” Kenney told Well and Good.
Amanda Nicole Smith‘s recipe for Fermented Sweet and Sour Cauliflower is covered in a sauce made from vegetables and spices and then fermented in a mason jar for a few days. The result is a heaping quantity of soft, flavorful florets that are sweet and sour. The perfect way to serve these vegetables is on a bed of warm rice with steamed broccoli.
If you want to try your hand at one of Kenney’s alleged XYST recipes, these za’atar coated Baked Shoestring Carrot Fries are a great place to start.
Nora Schlesinger‘s recipe for deliciously crispy roasted Baked Shoestring Carrot Fries is one not to miss. Add some zesty za’atar herbs and a flavorful dip and you’ve really got yourself a uniquely healthy side dish.
If you’re interested in learning how to infuse your plant-based cuisine with more flavor, make sure to read up on these 25 Flavor-Filled Recipes for Herbs and Spices Day and then move on to learning about How to Use These Spices in Your Cooking for Better Health.
We also highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!
Lead image source: Matthew Kenney/Facebook
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