Happy World Vegan Month!
Growing up in a El Salvadoran household, zero waste wasn’t a trend, it was a part of life for Michelle Lainez. Now, as the owner of the Los Angeles catering company Chef Michelle & Company, Michelle is a strong advocate for zero waste and conscious eating. Chef Michelle & Co. provides indoor and outdoor catering and event planning for intimate dinners, grand celebrations and everything in between. The goal is creating magical environments for memorable events. “My cooking aesthetic is generally rustic. I try to use natural elements, textures and splashes of color,” she says.
Lainez's style suits today’s catering climate where people are choosing rustic hors d’oeuvres boards over pricier passed small bites to start a meal. “Maybe because it’s a voting year, but I have found that everyone is on a budget more than ever,” she says. “There has definitely been a bigger shift to buffet style service from plated dinner service.”
In the spirit of World Vegan Month in November, Lainez makes a healthy, flavor-popping Mango Chia Breakfast Pudding with versatile coconut and mango purées.
Mango Chia Breakfast Pudding
Michelle Lainez, Owner, Chef Michelle & Company
Yield: 1
Ingredients for Mango Gelée
Method
- Heat 1 cup of water in a small pan. When it reaches a gentle boil, reduce the heat and add the sugar and agar powder. Mix well until the sugar and agar powder is completely dissolved. Stir continuously; if not, the agar will form a thin layer on the bottom of the pan.
- Add Mango puree to the sugar mixture and stir, adding more sugar to taste if necessary. Remove from heat and add 1 tbsp. of lemon juice.
- Place the Mango and sugar mixture in a bowl and let cool. Once cooled, toss in the fresh mango and mix. Place 4 ounces in each cup or mason jar and place in the fridge for an hour or until lightly firm.
- Once firm, top with chia seed layer and enjoy.
Ingredients for Coconut Chia Layer
Method
- In a large mixing bowl, combine the chia seeds, Coconut purée and maple syrup until well mixed.
- Cover chia pudding and refrigerate, giving it a shake/stir about every 30 minutes because chia has a tendency to clump. Let the mixture thicken overnight.
