5 Plant-Based Meals
5 plant-based meals so good, you won't miss the meat!
- 3 cups cauliflower florets
- 1 cup pepitas
- 1 cup mushrooms
- 2 individual chipotles in adobo sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic or onion powder
- Pinch of cayenne for more heat
- Preheat the oven to 375 degrees.
- Pulse all ingredients in a food processor until the mixture is evenly ground.
- Transfer to a greased baking sheet. Bake for 30 minutes, stirring halfway through to prevent over-browning.
- Serve in tacos, burritos, quesadillas, bowls, and the like!
- 4 large roma tomatoes
- 1 1/2 tablespoons soy sauce or gluten-free tamari
- 1/2 tablespoon kelp powder
- 1/2 teaspoon minced ginger
- 1/2 tablespoon Sriracha
- 1/2 tablespoon sesame oil
- 3 sheets nori
- 1/2 small cucumber
- 1/2 avocado
- Sushi rice:
- 1 cup sushi rice
- 1 cup plus 2 tablespoons water
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- Combine the sushi rice and water in a rice cooker and cook. When the rice is nearly finished, stir in the rice vinegar, salt and sugar. Mash the rice with a fork just a bit to ensure it's sticky.
- While the rice is cooking, bring a small pot of water to boil. Have a large bowl of ice water ready. Pierce the tomatoes with a knife then drop them into the water. Boil the tomatoes until the skin begins to peel off then remove them with a slotted spoon. Immediately transfer the tomatoes to the ice water to prevent them from cooking further.
- In a container with a lid, combine the soy sauce or tamari with the ginger, kelp powder, Sriracha and sesame oil. Stir until even. Peel the tomatoes and slice the flesh away from the watery seeds. Dice the tomato flesh into small pieces then transfer it to your marinade container. Place the lid on and shake it up so the tomato pieces are all coated.
- Cut the cucumber and avocado into thin match sticks then prepare your sushi rolling station. On a counter or cutting board, lay out a kitchen towel with a sheet of plastic wrap on top.
- Place a nori sheet on the plastic wrap. With wet fingers, spread a very thin, even layer of sushi rice on the nori. Leave an inch or so of space on either end of the sheet.
- Layer spicy tomato tuna topping on the rice along with a few matchsticks of cucumber and avocado. The toppings should only cover 2 inches of the rice or you'll have trouble rolling it up.
- Use your fingers to carefully peel up the edge of the sushi roll. Roll the edge up and over. As soon as the veggies are covered, roll over the plastic wrap then towel, using it to shape and compress the sushi roll. Continue until it’s all the way rolled up. Make sure to seal the edges. Cut the sushi roll with a sharp knife and enjoy!
- 1 can jackfruit (packed in water or brine, not syrup), rinsed and drained
- 1/2 teaspoon olive oil
- 1/4 onion, diced (about a 1/2 cup)
- 1 teaspoon kelp granules
- 1 cup cooked great northern white beans
- 2 cloves garlic, minced
- 1 tablespoon diced jalapeño
- 1/4 cup mayonnaise
- 2 tablespoons pickled relish
- 1 1/2 tablespoons Dijon mustard
- 4 slices of bread
- Choice of greens
- 1 tomato, sliced
- Cheddar cheese
- Olive oil spray
- Use a fork to pull apart the jackfruit into shreds.
- Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and saute for a couple minutes. Add the jackfruit and let it cook, stirring occasionally, until the moisture is gone. Add the kelp granules and add salt to taste. Remove from heat.
- While the jackfruit is cooking, start the salad. In a bowl, use a fork to mash the white beans. Once they are thoroughly mashed, add the rest of the salad ingredients and mix together. Once the jackfruit is done cooking, add it to the salad mixture and mix until fully coated. Taste and add seasoning, if necessary.
- Turn on the broiler. Lay out the 4 slices of bread. Place a small amount of greens on two of the slices of bread. Top with the tomato slices, jackfruit salad (a heaping 1/2 cup per sandwich). On the remaining slices of bread, spread out the grated cheese.
- Place the two slices of bread topped with cheese on a baking sheet and place it in the oven, under the broiler. Let sit under the broiler, just until the cheese begins to melt, about 2 to 4 minutes. Remove and place the slices on top of the slices topped with the jackfruit salad.
- Heat a large frying pan over medium-low heat and lightly spray with olive oil. Place the sandwiches in the pan, cheese side down. Let cook until cheese begins to melt. Lightly spray the tops of the sandwiches with the olive oil. Flip the sandwiches and cook on the other side. Flip again if needed. The sandwiches are done when the cheese is melted and the bread is toasted. Remove from the pan and serve immediately. Enjoy!
- 2 pounds carrots, washed and greens removed
- 2.5 pounds salt, or enough to cover the veggies completely
- Garlic cloves
- Star anise
- Preheat oven to 425 degrees.
- In a baking dish add 1 cup of salt to cover the bottom of the dish. Add in your seasoning choices and mix them in with the salt.
- Add in the carrots, nestling them into the salt so that they do not touch the bottom of the dish and so that they are not touching any other carrots either.
- Pour the remainder of the salt over the carrots, to cover them completely.
- Bake, uncovered, in the oven for 25 minutes.
- Remove and let cool slightly. Pull the carrots out of the salt. There might be a salt shell around them; you can just break it open. Using a pastry brush, or even a dry paper towel, brush of all of the salt off of the carrots.
- Serve immediately.
- 1 pound large oyster mushrooms, ends removed
- 2 tablespoons refined coconut oil
- 2 teaspoons toasted sesame oil
- 1 teaspoon liquid smoke
- 1/2 teaspoon salt
- Steamed buns
- Hoisin sauce, as needed
- Fresh cilantro
- Salt-roasted carrots
- Preheat oven to 375 degrees.
- To make the oyster mushroom bacon, combine the oils, liquid smoke and salt in a large bowl. Toss the mushrooms to coat. Place the mushrooms gill side down in a cast-iron pan or baking sheet, taking care not to crowd them. Place in oven.
- After 10 minutes, if there is a lot of moisture in the bottom of the pan or sheet, remove from the oven and tilt to collect and discard with a spoon.
- Return to the oven and bake for 5 minutes more, watching them carefully to avoid burning. Flip, then bake for about 5 minutes more, or until they have a nice color around the edges, keeping a close eye on them. Transfer to paper towels to drain slightly and allow them to crisp up.
- To serve, assemble the steamed buns with hoisin sauce, one or two pieces of mushroom, cucumbers, jalapeño, carrots and fresh cilantro. Serve warm.
- Pasta of choice
- 2 tablespoons olive oil
- 1 small red onion, finely diced
- 1 carrot, very finely diced
- 1 celery stalk, very finely diced
- 3 large garlic cloves, finely diced
- 6 sun-dried tomatoes
- Large handful (about 1 ounce) of walnuts
- Large sprig of basil, chopped
- 12 cherry tomatoes, washed and halved
- 1/4 cup dry small lentils, cooked
- 3 tablespoons tomato sauce
- 1 tablespoon balsamic vinegar
- Sea salt
- Black pepper
- Grated nutmeg
- 1/4 teaspoon hot chili powder (optional)
- 1 to 2 teaspoons sugar (optional)
- Boil a big pot of water for the pasta. Heat olive oil in a large frying pan.
- Add diced onion to the pan and fry on a low heat until soft, then add in diced carrot and celery. Fry until soft, stirring frequently. Add garlic and saute until it softens and becomes fragrant.
- Place sun-dried tomatoes in a small bowl. Ladle out a small amount of boiling water and pour it over the tomatoes. Let them soak for 5 to 10 minutes to soften. Cook pasta in the remaining water until nearly al dente, drain and set aside.
- Chop softened sun-dried tomatoes roughly and place in a mortar and pestle. Pound them into a paste. Add walnuts and chopped basil and work them into the sun-dried tomatoes. Add a bit of olive oil or water and continue to mix.
- Move mirepoix (onion, carrot, celery and garlic mixture) to the side of the pan and place cherry tomatoes on the pan, cut side down. Let them cook for about 1 minute, then add pesto, cooked lentils, tomato sauce and balsamic vinegar. Season with sea salt, black pepper, nutmeg, chili and sugar if needed.
- Add cooked pasta to the pan. Toss it in the sauce, let it warm up for a minute and serve.
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