Watch Chef Nicole Interviewed on Sway TV!
Meet Chef Nicole Derseweh!
The Heroine Chef — is a driven, ambitious and compassionate Le Cordon Bleu-trained vegan chef and author of a best-selling cookbook.
Her all-vegan version of Wolfgang Puck’s famous smoked salmon and caviar pizza was recently shot for a new cooking show pilot. A personal chef to some of Hollywood’s most health-conscious celebrities, she has hosted and produced her own successful YouTube cooking show.
Nicole has provided more than 2,000 meals for homeless people in Los Angeles as founder of the Martha Project. Nicole brings compassion, stage-presence and ambition to Peeled.
Chef Nicole’s Charity: The Martha Project
RECIPEs BY NICOLE
Love Lox Blini with Kelp Caviar and Dill Crème Fraîche
Prep time: 25 min.
1 package Love Lox (or any vegan lox)
1 jar Caviart black kelp caviar
6 sprigs fresh dill
1 log (⅔ cup) Rebel Cheese
For the Blinis
1 1/2 cups unbleached gluten-free all-purpose flour
2 tablespoons baking powder
2 tablespoons ground flax seeds
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 cups unsweetened oat milk
1/2 cup Melt Organic vegan butter
1/2 cup cooked quinoa
1 tablespoon safflower oil, plus more as needed
Make The Blini
Combine flour, baking powder, flax egg, salt and pepper in a large bowl and stir together. Add the oat milk, vegan butter and quinoa. Combine thoroughly.
*Batter can be made ahead and will keep, covered, in the refrigerator for up to a day. Bring to room temperature before cooking.
Heat oil in a nonstick skillet over medium-low heat. Add 1 tablespoon of batter to the pan and cook on each side until golden brown (1-2 minutes). Repeat with remaining batter, adding oil as needed. Keep blinis on a baking sheet in the oven on warm to hold temperature until ready to serve.
In a blender mix fresh dill with vegan cream cheese and blend on high 2 minutes until well-combined. Set aside.
Start to assemble your blinis by 1st topping them with a small dollop of the dill cream cheese, add lox love and a small about of the kelp caviar, garnish with fresh dill and serve
Roasted Figs Stuffed with Rebel Cheese and Pistachios
Roasted Figs stuffed with (enter sponsor cheese name here) and toasted pistachios
Prep time: 5 min.
12 fresh figs (substitute with dried if out of season)
1 log of Rebel Cheese Honey-Pistachio Chevre
¼ cup balsamic reduction
2 sprigs fresh thyme
- Preheat oven broiler to medium heat.
- Wash figs and pat dry. Slice figs in half, stopping ⅔ of the way through, leaving base attached.
- Arrange figs on baking sheet and broil 3-5 minutes to lightly char. Remove from oven and allow to cool.
- Fully stuff roasted figs with a generous portion of Rebel Cheese.
- Arrange figs on serving plater and drizzle with balsamic reduction. Dust with fresh thyme and enjoy!