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You’ve heard about plant-based cooking, but what about plant-forward cooking?

Many cultures have emphasized plants in their cooking for centuries without going full-out restrictive. 

Chef Amalia Moreno-Damgaard recently returned from travels in the Mayan Highlands and Guatemalan Lowlands. She shared some plant-forward inspiration on this week’s Appetites.

Press play above to listen to her conversation with MPR News host Emily Bright.

Corn Masa Dumplings in Chayote Leaves with Spicy Roasted Pumpkin Seed Sauce: excerpt from Amalia’s “Mesoamerican Table-Ancient Traditions with Gourmet Infusions Cookbook.”

20-26 fresh chayote leaves and vines (if available)

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You’ve heard about plant-based cooking, but what about plant-forward cooking? Chef Amalia Moreno-Damgaard recently returned from travels in the Mayan Highlands and Guatemalan Lowlands. She shared some plant-forward inspiration on this week’s Appetites.

Appetites: Plant-forward cooking traditions from Central America

Go Deeper.

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