Jeanne Valenta

Jeanne Valenta

Jeanne Valenta has been cooking professionally for 20 years. For the last five of them, she has been on a grand vegan adventure. Fortunately for the diner, she brings her strong aesthetic, vivid flavors and complex textures to the vegan repertoire. While she enjoys any work with her hands…gardening, knitting, sewing…for her, food is the tie that binds and brings people together. Her dream is to work in kitchens around the world and learn from the other cultures she encounters. Meanwhile, she is here, working as a chef in Chicago, where she continues to play with her food and mix things up. She has generously shared her recipes for a vegan bento box.


Marinated Tempeh Skewers and Tomato Pineapple Dipping Sauce

Basil Oil

Grilled Bok Choy and Baby Eggplant with Soy Chili Glaze

Sake Marinated Mushrooms

Seasame Miso Salad Dressing

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