Try this delicious vegan recipe from the Olympic Village menu, designed by Jeff Leidy, senior executive chef at Sodexo Live!
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00:00Hello, I am Chef Jeff. I'm an Olympic chef heading to the Paris 2024 Olympics.
00:06I am going to give you a sneak peek at the dishes served in the Athletes Village
00:10at this year's Olympics in Paris. Today I'm going to prepare for you
00:14an amazing plant-based pasta made with caulifrado with cashew cream.
00:21To prepare today's meal, we have tricolored cauliflower that has been roasted with a
00:26little olive oil and sea salt. We have the cashews that we made the cashew cream with.
00:31We have a vegan plant-based parmesan cheese. We have oven-roasted tomato, chili threads to add
00:39a little spice of flavor, a bucatini pasta, which is one of my favorites, diced shallots,
00:44and sliced garlic. As you can see, a lot of this has been pre-prepared to make meal planning
00:50quicker and easier. I'm going to start by using a high flame. To that, we are going to add olive oil.
00:59Put them out. Then to that, we have our pre-diced shallots,
01:07slivered garlic.
01:11Really love this dish. It's very aromatic. Okay, let the flame come up.
01:17We'll let this cook for a few minutes. This dish has great carbohydrate. It's something that adds
01:24a lot of calories for the athlete, and it's a great way to prepare for their event.
01:29So we'll let this get some color to it.
01:35Okay, then we're going to get one of my favorite pastas, bucatini.
01:40So we're going to add a portion of bucatini.
01:51Okay, while that's cooking.
02:00Okay, we're getting some good color.
02:04Now we've pre-cooked the pasta for ease.
02:10And then here is our cashew cream that we have pre-soaked the cashews overnight,
02:15and then you blend them in a blender until smooth.
02:21So we'll add the cashew cream.
02:28You can hear that cooking well.
02:33Okay, we'll heat this up. Nice and hot. Turn the flame off.
02:40And you can see how beautiful and creamy that is.
02:49Okay, then to that, we are going to zest some vegan parmesan to the dish.
03:00Like that. A nice portion of that. And then to that,
03:05we have these vine-ripe tomatoes that we've done. We've cooked slowly in the oven.
03:13Nice, slow-cooked simmer. It sweetens the tomato. And then we're going to add our cauliflower.
03:18This normally you would do roasted at home and serve warm, or you can saute it in the pasta.
03:25For today, we chose to do it separately.
03:30See the beautiful color on these? These, again, were roasted with a little olive oil,
03:35salt, and pepper. That's a beautiful color. And then to that, we'll finish it with a little chili
03:44or give it a pop of flavor and add a little color.
03:49And there you are. I personally love this dish just for the flavor. You don't miss that it doesn't
03:56have cream or butter. This is an amazing dish that tastes just like the original. Now, the best part
04:04is that you can add a little bit of salt. You can add a little bit of pepper. You can add a little
04:10like the original. Now, the best part of preparing this meal is to actually get to try it.
04:22Incredible. Enjoy.