Chicago Today

Recipes: Cooking With ‘The Nude Dudes’ of NudeDudeFood

Wanna cook like The Nude Dudes? Check out these three recipes below!

NudeDudeFood consists of "three best friends with a passion for cooking, service, mental and physical health," who also cook naked (shirtless, that is) at Chicagoans' homes.

Since they started their in-home cooking business, they have become a sought-after source of vegan cuisine.

Wanna cook like The Nude Dudes? Check out these three recipes below!

Chocolate peanut butter banana ice cream
Makes 2 cups 

Ingredients:

4 bananas, chopped and frozen
1/4 cup cocoa powder
2 Tablespoons peanut butter
3 Tablespoons maple syrup
1/2 teaspoon vanilla extract
1/4-1/2 cup nut milk of your choice (almond or oat)

Place all ingredients into food processor and pulse until the bananas are almost broken down.

Continue to process until the ice cream is smooth and creamy. 

Beet Tartare
Makes 4 servings

2 large beets (roasted and peeled)
3 Tablespoons extra virgin olive oil
1 small shallot (minced)
Juice from 1/2 of a lemon
Minced chives or parsley (optional)
Honey
Salt and pepper 

Dice beets into small squares. In a small bowl, mix the diced beets with the olive oil, lemon juice, minced shallot and chives, and season with salt and pepper (mixture should be heavily seasoned). Divide beets among four plates, and garnish with a little more olive oil, chives, and a drizzle of honey.

Cauliflower "Chorizo" Tacos
Makes about 10 tacos 

1/2 head of cauliflower
1/2 cup olive oil
1 tablespoon paprika
1 teaspoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon coriander
Street taco sized corn tortillas
Garnishes of your choice (chopped cilantro, pickled vegetables, salsas, etc)
Salt and pepper 

Using a food processor or a box grater, process or grate cauliflower into rice sized pieces.

Place in a small bowl, add a few tablespoons of oil and all of the spices, season with salt and pepper and stir until well mixed. In a small skillet, heat 1/4 cup olive oil over medium-high heat until simmering. Add cauliflower mixture and cook, stirring occasionally, until lightly caramelized, about 5 minutes. Remove from stove top. Warm tortillas in a pan on the stove, then move them to a platter. Place desired amount of cauliflower in each tortilla, garnish with accoutrements of your choice and serve immediately.

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