Vegan chef, cookbook author, and restaurateur Chloe Coscarelli has partnered with Peapod, the United States’ leading online grocer, to release an exclusive vegan meal kit to make cooking plant-based at home easier for customers.
“My goal has always been to make vegan cooking easier and more enjoyable for at-home chefs,” said Chef Chloe in a press release.“Vegan doesn’t have to mean bland and boring, and I’m really excited to share this General Tso’s Tofu meal kit with everyone. This is my first meal kit, so by partnering with Peapod, I’m hoping it will solve some mealtime challenges people are facing.”
Peapod customers can now find Chef Chloe’s exclusive General Tso’s Tofu meal kit, featuring pre-measured and fresh ingredients used to make the dish, similar to other meal kit services such as Purple Carrot. In addition to the vegan meal kit delivery, shoppers will also be able to purchase four recipes from the new “Chloe Flavor” cookbook. An additional feature will allow customers to add all ingredients from each recipe to their shopping carts as well as browse Peapod’s vegan section for additional plant-based ingredients.
What’s for dinner tonight???Try one of my faves, #vegan General Tso’s tofu from my new cookbook #chloeflavor!! ??????❤️ Recipe below: TOFU (serves 2) 1 (16-ounce) package @nasoya extra-firm tofu, pressed and cubed 2 tablespoons tamari ¼ cup cornstarch STIRFRY ¼ cup pure maple syrup 2 tablespoons tamari 1 tablespoon sriracha Juice of 1 orange 1 tablespoon cornstarch 2 tablespoons vegetable oil, plus more as needed 4 scallions, cut into ¾-inch pieces 2 large strips of orange zest, removed with a vegetable peeler 2 garlic cloves, minced 2 teaspoons minced fresh ginger Steamed rice and/or broccoli, for serving Sesame seeds, for garnish (MAKE IT GLUTEN-FREE: Use gluten-free tamari.) Make the tofu: In a large zip-top bag, combine the tofu, tamari, and cornstarch. Toss to coat—the cornstarch will become goopy. Make the stir-fry: In a small bowl, whisk together the maple syrup, tamari, sriracha, orange juice, and cornstarch until the cornstarch has dissolved. In a large nonstick skillet, heat the oil over medium-high heat. When it shimmers, add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over. Add more oil between batches as needed. Return all the tofu to the skillet and add the scallions, orange zest, garlic, and ginger. Cook for about 3 minutes, until the scallions begin to break down. Add the sauce and reduce the heat to low. Cook for about 5 minutes more, until the sauce thickens. Serve over rice, garnished with sesame seeds. #ad
“We’re constantly looking for ways we can delight our shoppers with a great selection that fits a variety of today’s diets,” said Spencer Baird, Senior Vice President of Merchandising for Peapod. “Partnering with Chloe and co-creating a meal kit with Chloe is the perfect way to bring fresh ideas to vegans, vegetarians, flexitarians or anyone just looking to embrace more meatless meals.”
Since becoming the first vegan chef to win the Food Network reality competition series “Cupcake Wars” in 2012, Chef Chloe continues to put forth the mission that eating vegan can be easy and delicious with her upbeat personality. Earlier this year, she cooked for over four hundred employees at the New York City Twitter headquarters. The chef also recently opened a new plant-based restaurant, Chef Chloe and the Vegan Cafe, at Saint Roch Market in Miami. In addition to that, the vegan chef has been featured on Forbes “30 Under 30,” and has authored four cookbooks.
“I am definitely really committed to my profession as a chef and furthering the vegan movement and innovating vegan cuisine. That is something I will always be moving forward on,” she told LIVEKINDLY.
Image Credit: Christina Holmes
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