Best of NGI 2018 | Natural Gourmet Institute

The Natural Gourmet Institute’s health-supportive, plant-based career curriculum is now exclusively offered at the Institute of Culinary Education. Learn more about career training in Health-Supportive Culinary Arts at the new Natural Gourmet Center at ICE. Click here

Recreational classes, certificate programs, and Friday Night Dinners will continue through March 2019 at NGI’s Flatiron location. We have a lot of exciting programs scheduled, which are sure to sell out! We look forward to having the NGI community be a part of the final programs on 21st Street.

Best of NGI 2018

Posted December 26, 2018

As 2018 winds down, we can’t help but be reflective of the past year. To give a quick glance at NGI’s year-in-review, we’ve rounded up a few of our top Instagram posts.

Season like a chef – In the beginning of the Chef’s Training Program students learn to identify various types of herbs and spices and ways to incorporate them into dishes. Season your own dish by starting with layering distinct sets of aromatic base ingredients before main flavoring ingredients, then finishing with ingredients that amplify the persona you wish to express.

There’s always room for pie – These stunning pies made by students in the Chef’s Training Program take time and patience. Improve your own pie making game with these helpful tips from NGI alum Cheryl Perry, a professional baker and author of the cookbook For the Love of Pie: Sweet and Savory Recipes.

When in doubt, use umeboshi paste – As an umami flavor bomb with a rich and tangy taste, umeboshi paste, an NGI staple, can provide a cheesy flavor in vegan dishes. When used in conjunction with miso, it can take any dish to the next level. Test it out yourself by making this vegan pesto.


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Combine umeboshi paste and miso to create a delicious umami flavor! This vegan pesto is perfect for a pasta salad, topped on grilled vegetables, or as a condiment for your veggie burger. #tuesdaytips #nginyc BASIL PINE NUT PESTO Ingredients: -5 ounces basil, stemmed -Pinch sea salt -½ cup pine nuts -1 garlic clove -2 teaspoons umeboshi paste -2 teaspoons chickpea miso -½ cup extra virgin olive oil Procedure: 1. Prepare an ice bath. In 2 ½ quart pot, bring 2 cups of water to boil. Add basil and pinch of salt. Blanch basil 2-3 seconds. Shock basil in ice bath, drain, and squeeze out excess moisture. Set aside. 2. Combine and puree pine nuts, garlic, basil, umeboshi paste, and miso in food processor. 3. Through feed tube, add oil slowly and puree until well combined (20-30 seconds). 4. Use immediately or store, covered in the refrigerator up to one week or in the freezer for one month or more.

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Elevate your pasta – At NGI we celebrate pasta with hand-made, fresh varieties made with different types of flour and dyed with herbs, spices, and vegetables. But there are ways to elevate your pasta dishes with easy techniques and simple ingredients.


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Making gnocchi is easier than you think! Make this sweet pea gnocchi and impress guests at your next dinner party. #nginyc SWEET PEA GNOCCHI (Yield : About 32 pieces) Ingredients: -2 medium russet potatoes -1 cup frozen sweet peas, thawed -2 tablespoons extra virgin olive oil -¾ – 1 cup all-purpose flour -1 ½ teaspoons sea salt Procedure: 1. Preheat oven to 400F. Prick potatoes all over with a fork and bake until soft, about 40 minutes. 2. Slice each potato lengthwise and allow to cool. 3. Scoop out potato flesh and discard skins. Process potato flesh through a food mill or ricer to remove any lumps. Set aside. 4. In a food processor, puree peas with oil. Add pea mixture and salt to potatoes and mix to combine well. Gradually add flour to potato mixture; add just enough for the dough to come together. Knead for about 2 minutes. Wrap dough in plastic and refrigerate for 20 minutes. 5. Divide dough into 4 equal portions. Roll each portion into a log about 1” thick and 8” long. Cut log into 1 inch pieces. Boil gnocchi immediately, or freeze on a parchment paper-lined baking sheet.

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Enhancing chocolate flavor is always a good idea – Cinnamon pairs perfectly with chocolate and can help block some of its bitterness. Add cinnamon to your favorite chocolate recipe like this chili hot chocolate cozy, delicious drink.