Meatless Monday: vegan fine dining with DC VegFest

Meatless Monday with Chef Bev. (ABC7)

Chef Beverly Kumari, better known as Chef Bev, stopped by for Meatless Monday with a sampling of what you can expect Sept. 15 at the 10th annual DC VegFest.

Recipes featured

  1. Faux Tuna Tartare with Avocado Vegan Bleu Cheese Hummus
  2. Vegan Risotto
  3. Walnut Almond Pate with Black Caviart
  4. Medjool Dates stuffed with Bleu Cheese Cream topped with Sambal Tofu Bac’n Crumbles
  5. Nigiri with King Mushroom Kabayaki

Walnut Almond Pate with Caviart

Makes 6 servings


  • 1 cup walnuts (soaked for 1 hour)
  • 1 cup sliced toasted almonds (unsalted)
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1 1/2 tablespoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon Dijon mustard
  • 1 tablespoons of white balsamic
  • 2 to 4 tablespoons of vegetable broth
  • 1/4 teaspoon liquid smoke
  • 1/2 tablespoon agave nectar
  • *4 ounces of Cavi*art (vegan caviar)
  • micro greens for garnish


  • In a sauté the pan, over medium heat and add the olive oil. When the oil is hot add the shallots and garlic and sauté until the shallots turn translucent for approximately 4 to 5 minutes. Add in the smoked paprika, cumin, rosemary, thyme, salt, and pepper cooking for about another 2 to 3 minutes until onions become fragrant with the spices.
  • In the bowl of a food processor add the walnuts, almonds, cooked shallots and spice mixture, nutritional yeast, Dijon mustard, balsamic, vegetable broth, liquid smoke and agave. Pulse the mixture, stopping to scrape the sides of the bowl until the mixture resembles the texture of a pate.
  • Place the pate into the refrigerator, and completely chill for at least 2 hours.
  • Assembling the Pate:
  • Press pate into medium ring molds, leaving about 1/8 of an inch from the top of the mold. Top with Cavi*art, and garnish with your favorite mico greens.
  • *Cavi*art is a vegan plant based caviar from Plant Based Foods (

Medjool Dates with MozzaRisella Bleu Cheese Cream and Tofu Bac’n Crumbles

Makes 24 servings


  • 24 Medjool Dates (split down the middle)
  • 1 cup vegan mayonnaise
  • 7.5 ounces *MozzaRisella Bleu Cheese
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon granulated garlic
  • 1 teaspoon lemon juice
  • Salt & pepper to taste
  • tofu bac’n crumbles (see recipe below)
  • dill for garnish


  • In a mixing bowl add the mayonnaise, blue cheese, nutritional yeast, granulated garlic, lemon juice, salt and pepper. Mix all ingredients well, and chill in the refrigerator for about 30 minutes.
  • Assemble dates on a platter with split side up. Using a small a spoon, add a teaspoon of the bleu cheese mixture to each date. Top with tofu bac’n crumbles, and garnish with a sprig of dill
  • *MozzaRisella Bleu Cheese is a vegan cheese from Plant Based Foods (

Tofu Bac’n Crumbles


  • 1 cup of extra firm tofu (crumbled)
  • 2 tablespoons grape seed oil
  • 1 tablespoon tamari sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon agave nectar
  • 4 tablespoons of cornstarch
  • 1 tablespoon flour
  • 1 tablespoon sambal chili sauce
  • 1 to 2 tablespoons of cold water


  • Heat grape seed oil in a sauté pan over medium high heat.
  • In a mixing bowl add the crumbled tofu, and remaining ingredients. The tofu mixture should have a paste like texture from the cornstarch and flour. If too dry add more water, but not too much.
  • Add the tofu crumbles to the hot oil, and cook until brown for about 2 to 3 minutes. Make sure the tofu is broken apart so the crumbles won’t be too big with they are cooked.
  • Remove the crumbles from the oil with a slotted spoon, and drain on paper towels.

Faux Tuna Tartare with Avocado MozzaRisella Blue Cheese Hummus

Makes 4 servings


  • 2 pounds roma (plum) tomatoes
  • 1/2 teaspoon kosher sea salt
  • 1/2 cup toasted sesame seed oil
  • 1 tablespoon granulated garlic
  • 1/4 cup brown rice vinegar
  • 1/2 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 1/2 cup of vegetarian oyster sauce
  • 1/2 teaspoon white pepper
  • 1/2 cup *MozzaRisella Bleu Cheese Avocado Hummus (see recipe below)
  • 2 ounces of black Cavi*art
  • micro greens for garnish


  • Seed, and dice the tomatoes. Place the tomatoes in a colander set over a bowl to retrieve the juices. Sprinkle salt over the tomatoes, and set aside
  • In a mixing bowl, add the diced tomatoes, sesame oil, granulated garlic, brown rice vinegar, sugar, Dijon mustard, oyster sauce and white pepper.
  • To assemble, place a 3 inch round mold on to a plate, and spoon the tomato mixture into the mold, filling it all the way to the top. Remove the mold, and pipe on the *MozzaRisella Bleu Cheese Avocado Hummus on the outer edge of the tartare. Add a small amount of Cavi*art to the center of each tartare and garnish with micro greens.

Avocado MozzaRisella Blue Cheese Hummus

Makes 4 Servings


  • 2 Haas Avocados
  • 3/4 cup MozzaRisella Bleu Cheese
  • 1 clove garlic, peeled
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon teaspoon cumin powder
  • Salt & pepper to taste
  • Paprika for garnish


  • Cut Avocados in half, remove and discard pit.
  • Remove the flesh from the avocado peel, and add to the bowl of a blender or food processor. Add the MozzaRisella Bleu Cheese, garlic, tahini, lemon juice, and cumin. Mix on high speed until well blended.
  • Add the olive oil, and continuing mixing until the hummus is smooth and creamy. Garnish with fresh herbs, cumin and paprika.
close video ad
Unmutetoggle ad audio on off