Savory, satisfying, and surprisingly meat-free!
Marcus Samuelsson is responsible for bringing fine dining to modern-day Harlem in New York City. After growing up in Ethiopia, Samuelsson studied at the Culinary Institute of Gothenburg, Sweden, and later apprenticed as some of the world’s best restaurants in Switzerland and France. In 1994, Samuelsson moved to America to work at the restaurant Aquavit. He received his first three star rating from the New York Times while at the restaurant, making him the youngest chef to receive the award at the time. In 1999, Samuelsson receives the James Beard Foundation’s Rising Star Chef Award. Deeply affected by the events of September 11, 2001 in New York City, Samuelsson reinvented how he viewed cooking and his community. It was during this time he began planning his Harlem restaurant, Red Rooster, which opened in 2010.
Samuelsson has cooked for President Barack Obama and is the author of his own cookbook, Yes, Chef. In addition to Red Rooster, Samuelsson is also the owner of Ginny’s Supper Club, American Table Café and Bar, and American Table Brasserie and Bar.
You can learn more about Celebrity Chef, Marcus Samuelsson, at his official website.
Also, be sure to check out our list of other deliciously nutritious celebrity recipes in our Celebrity Chef Recipe Round-Up.
This chickpea and portabello meatless meatloaf dish by Marcus Samuelsson is a great way to enjoy a meaty taste without the saturated fat, sugar, and other unhealthy ingredients found in many traditional meatloaf recipes.
Many “meatless” meat loaf recipes rely on soy protein or other processed meat substitutes, which can be just as bad, and in many cases worse, than regular ground beef. Marcus Samuelsson uses chickpeas and mushrooms in this tasty recipe to duplicate the texture of ground meat without the unhealthy consequences. Best of all, the mushrooms found in this dish give the meatloaf a slightly earthy, meaty flavor, making it easy to swap the traditional meat dish for this vegetarian alternative.
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