CAULIFLOWER CUTLETS
CAULIFLOWER CUTLETS
Calories: 208kcal
Fat: 15.6g (2.2g S.Fat)
Carbs: 14.9g
Protein: 5.6g
Sugar: 5.1g
Sodium:645 mg
Cut four 14-inch (3-cm) thick slices of cauliflower and coat them all completely with the rub.
Brush the cutlets with the remaining 1 tablespoon oil and cook for 5 minutes on each side over direct heat. Then place them over indirect heat, cover, and cook for 15 to 20 minutes.
GRILLED KING OYSTER MUSHROOMS
GRILLED KING OYSTER MUSHROOMS
Calories: 134kcal
Fat: 12.9g (1.8g S.Fat)
Carbs: 3.8g
Protein: 0.2g
Sugar: 0.6g
Sodium: 300mg
To make the marinade, mince the garlic and combine it with the remaining ingredients.
Add the mushrooms to the marinade, stir well, and refrigerate for at least 30 minutes.
Soak bamboo skewers in water before threading the mushrooms on them. Cook for 8 minutes on each side over indirect heat.
GRILLED BRATWURST
GRILLED BRATWURST
Calories: 270kcal
Fat: 12.7g (1.7g S.Fat)
Carbs: 22g
Protein: 16.6g
Sugar: 4.5g
Sodium: 763mg
Divide the dough into eight equal parts. Form each piece into a sausage by hand and wrap tightly in an 8 x 8-inch (20 x 20- cm) sheet of plastic wrap. Tie the ends together.
Place the sausages in a steamer and cook for 30 minutes. Allow to cool completely. Take off the plastic wrap.
Brush the sausages with canola oil and grill them for 3 to 4 minutes on each side over direct heat.
Warm the buns for 2 minutes on the grill before cutting them open and stuffing them with two sausages and topping with mustard.
PEPPERED TOFU STEAKS
PEPPERED TOFU STEAKS
Calories: 282kcal
Fat: 22.5g (3.7g S.Fat)
Carbs: 12.5g
Protein: 10.7g
Sugar: 7.1g
Sodium: 547mg
Cut the tofu into 2 cm thick slices, add to the marinade, and refrigerate for 4 hours.
Oil the grill and sear the tofu steaks for 3 to 4 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 3 minutes on each side. Baste frequently with the remaining marinade.
WILD MUSHROOM FARRO WITH LEMON, MINT, & ARTICHOKES
WILD MUSHROOM FARRO WITH LEMON, MINT, & ARTICHOKES
Calories: 298kcal
Fat: 19.4g (4g S.Fat)
Carbs: 27.6g
Protein: 9.7g
Sugar: 2.8g
Sodium: 818mg
Allow the wine to reduce until almost all the liquid has evaporated. Season with salt and pepper again after adding the broth and farro. Cook until heated through and most of the liquid has been absorbed in the pan.
Take the pan off the heat and stir in the mint and lemon zest. Serve with the remaining 1 tablespoon oil drizzled on top.
STUFFED PORTOBELLOS WITH ROSEMARY GRAVY
STUFFED PORTOBELLOS WITH ROSEMARY GRAVY
Calories: 831kcal
Fat: 27.1g (4.3g S.Fat)
Carbs: 114.4g
Protein: 37.4g
Sugar: 6.3g
Sodium: 1243mg
Heat 2 tablespoons of the oil in a large skillet over medium-high heat, then add the onion and cashews. Sauté the onion until it is soft and lightly browned. Cook for a few minutes more, until the garlic is fragrant.
Combine the onion mixture, brown rice, lentils, breadcrumbs, broth, basil, thyme, salt, and pepper in a large mixing bowl.
Brush the mushroom caps with oil and season with salt and pepper on both sides. Place them on a baking sheet, top side up. Stuff mushrooms with about 1/2 cup of the lentil stuffing and top with 1 tomato slice.
Bake for 30 minutes, or until the stuffing is browned and the mushrooms are tender. Serve with gravy and garnished with extra thyme.
To make the rosemary gravy, heat the oil in a medium saucepan over medium-high heat and sauté the onion until soft. Whisk in the nutritional yeast and flour for about 2 minutes. The mixture will be completely dry.
Pour in the water, soy sauce, garlic, and rosemary. Cook, whisking constantly, until the mixture is very thick. Puree the gravy in a blender until smooth. Season with salt and pepper to taste.
PUMPKIN RISOTTO
PUMPKIN RISOTTO
Calories: 277kcal
Fat: 10.2g (1.7g S.Fat)
Carbs: 38g
Protein: 8.3g
Sugar: 3.3g
Sodium: 1144mg
Heat the oil in a large non-stick skillet over medium- high heat. Reduce the heat to low and sauté the onion until soft. Cook for 1 minute, or until the garlic is fragrant.
Reduce the heat to low and stir in the rice and 1 cup of the broth. Cook, stirring frequently, until the rice has absorbed most of the liquid. Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 20 minutes).
Combine the pumpkin, salt, and nutmeg in a mixing bowl. Season with pepper and continue to stir until the mixture is hot. Mix in the sage.
WHITE WINE RISOTTO WITH SHIITAKE MUSHROOMS & PEAS
WHITE WINE RISOTTO WITH SHIITAKE MUSHROOMS & PEAS
Calories: 323kcal
Fat: 10.4g (1.7g S.Fat)
Carbs: 43.1g
Protein: 10.3g
Sugar: 4.4g
Sodium: 1324mg
Heat the oil in a large non-stick skillet over medium- high heat. Reduce the heat to medium high and sauté the onion and mushrooms until they are soft. Cook for 1 minute, or until the garlic is fragrant. Cook until most of the liquid has evaporated, then add the rice and wine.
Stir in 1 cup of the broth and reduce the heat to a simmer. Cook, stirring frequently, until the rice has absorbed most of the liquid. Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 25 minutes).
Add the peas, parsley, and salt and pepper to taste. Season with pepper and continue to stir until the mixture is hot. Serve with additional salt to taste.
TUSCAN TOFU SCRAMBLE
TUSCAN TOFU SCRAMBLE
Calories: 224kcal
Fat: 17.1g (3.2g S.Fat)
Carbs: 12.2g
Protein: 10.4g
Sugar: 4g
Sodium: 580mg
Allow to heat through and adjust seasoning to taste. Mix in the basil and, if desired, top with sliced avocado or red pepper.
EGGPLANT PARMESAN
EGGPLANT PARMESAN
Calories: 271kcal
Fat: 8.3g (2g S.Fat)
Carbs: 44.8g
Protein: 7.4g
Sugar: 25.9g
Sodium: 761mg
Place the eggplant in a colander and generously salt it. Allow for a 30-minute sweating period.
Meanwhile, heat the oil in a medium saucepan over medium-high heat to make the tomato sauce. Cook until the onion is soft and lightly browned. Cook for 1 minute after adding the garlic. Cook and stir in the marinara sauce and brown sugar for a few minutes more.
To remove excess moisture, wipe the eggplant with paper towels. Brush the eggplant with oil and place it on the baking sheets. Broil for 4 to 6 minutes, or until the top is browned.
Lower the oven temperature to 180°C/350°F. Lightly grease a 9 x 13-inch pan.
TO ASSEMBLE THE CASSEROLE Arrange half of the eggplant slices in the bottom of the prepared pan, overlapping the slices. 1 tablespoon breadcrumbs, strewn on top On top of the breadcrumbs, layer half of the tomato sauce and half of the mozzarella sauce. Layers should be repeated. Bake for 20 minutes, uncovered. Serve with fresh basil on top.
RAWSAGNA
RAWSAGNA
Calories: 720kcal
Fat: 70.2g (8.3g S.Fat)
Carbs: 23.5g
Protein: 10.8g
Sugar: 12.7g
Sodium: 1542mg
Before serving, drizzle the lasagna with oil and season with salt and pepper.
BAKED TEMPEH IN MUSHROOM CREAM SAUCE
BAKED TEMPEH IN MUSHROOM CREAM SAUCE
Calories: 288kcal
Fat: 20.8g (4g S.Fat)
Carbs: 16.8g
Protein: 14.5g
Sugar: 2.5g
Sodium: 765mg
Preheat the oven to 180°C/350°F. Grease a 9 x 13-inch baking pan lightly.
Puree cashews, water, garlic, and salt in a blender. Transfer to a large mixing bowl. Mix the thyme and scallions into the cashew cream with a spoon.
Arrange the mushrooms and tempeh in the prepared pan, then top with the cashew cream. Cover the pan with foil and sprinkle with paprika. Bake for 30 minutes, or until the mushrooms are tender. Before serving, garnish with fresh thyme and season with salt to taste.
AVOCADO BASIL QUINOA BOWL WITH CHILI OLIVE OIL
AVOCADO BASIL QUINOA BOWL WITH CHILI OLIVE OIL
Calories: 933kcal
Fat: 50.8g (8.5g S.Fat)
Carbs: 102g
Protein: 23.6g
Sugar: 2.5g
Sodium: 581mg
WHITE LASAGNA WITH ROASTED BUTTERNUT SQUASH & SPINACH
WHITE LASAGNA WITH ROASTED BUTTERNUT SQUASH & SPINACH
Calories: 561kcal
Fat: 36.2g (7.2g S.Fat)
Carbs: 49.6g
Protein: 15.7g
Sugar: 5.1g
Sodium: 1198mg
Cover the bottom of the prepared pan with a thin layer of sauce. Arrange 4 lasagna noodles across the pan, overlapping slightly. Layer half of the ricotta, 4 noodles, sauce, butternut squash, spinach, sauce, 4 noodles, sauce, remaining half of the ricotta, and 4 noodles. Top the lasagna with the remaining sauce, reserving approximately 1 cup for serving. Noodles should be coated evenly.
Cover the baking dish with foil and bake for 50 minutes, or until the noodles are tender. Remove from the oven and set aside for 5 minutes before serving. Add a generous spoonful of heated sauce to each serving.
LASAGNA BOLOGNESE
LASAGNA BOLOGNESE
Calories: 677kcal
Fat: 18.9g (5g S.Fat)
Carbs: 72.7g
Protein: 48.4g
Sugar: 30.7g
Sodium: 2352mg
In a large non-stick skillet over medium-high heat, heat the oil. Cook until the mushrooms are almost soft. Continue to cook until the seitan is lightly browned. Combine basil, red pepper, salt, and pepper in a mixing bowl. Continue to cook for 1 minute more. Remove from the heat and place the mixture in a food processor. Pulse about 15 times, or until the mixture is coarsely chopped.
Cover with foil and bake for 45 minutes, or until the noodles are tender and the sauce is hot and bubbling. Remove from the oven and set aside for 5 minutes before serving.
BUTTERNUT RAVIOLI WITH BROWN SUGAR & CRISPY SAGE
BUTTERNUT RAVIOLI WITH BROWN SUGAR & CRISPY SAGE
Calories: 500kcal
Fat: 45.3g (7g S.Fat)
Carbs: 25.9g
Protein: 3.7g
Sugar: 5.6g
Sodium: 377mg
Bring 2 inches of water in a large pot to a gentle boil.
Cook for 3 to 5 minutes, or until the ravioli looks cooked. Meanwhile, heat the margarine and oil in a large non-stick skillet over medium heat until the margarine begins to bubble. Brown sugar should be added at this point. Using a slotted spoon, remove the ravioli from the water and place them in the skillet with the margarine. Add the sage and cook the ravioli for a few minutes, turning frequently, until lightly browned. If necessary, add more brown sugar. Season with nutmeg and serve right away.
POTATO GNOCCHI IN HERB-GARLIC SAUCE
POTATO GNOCCHI IN HERB-GARLIC SAUCE
Calories: 265kcal
Fat: 7.3g (1.7g S.Fat)
Carbs: 42.8g
Protein: 7.4g
Sugar: 1.1g
Sodium: 253mg
To the potatoes, add flour, salt, nutmeg, and pepper. To combine, use a large spoon to stir everything together. Knead the dough with your hands for 1 to 2 minutes, or until a soft, slightly sticky dough forms. Flour the work surface and your hands generously. Working with a handful of dough at a time, roll the dough into 1 inch diameter ropes. Using a sharp knife, cut each rope into 1-inch-long pillows.
Bring a medium saucepan of salted water to a boil. In a large non-stick skillet over medium heat, heat the oil.
When the water is boiling, reduce the heat to a low simmer and add the gnocchi, about 20 at a time. In about 2 minutes, the gnocchi will begin to float. Allow to cook for 2 minutes after the last gnocchi has floated to the surface. Transfer the gnocchi to the skillet with the oil using a slotted spoon. Combine the garlic, basil, and oregano in a mixing bowl. Allow for a few minutes on each side to cook. As needed, add more oil and seasoning. You'll need to do this in batches until all of the gnocchi are cooked. Season with salt and pepper, then top with Parmesan Topping and parsley.
PASTA IN PINK SAUCE
PASTA IN PINK SAUCE
Calories: 643kcal
Fat: 15.2g (2.3g S.Fat)
Carbs: 116.5g
Protein: 23g
Sugar: 4g
Sodium: 1491mg
In a large saucepan over medium heat, heat the oil. Cook for 1 minute after adding the garlic. Combine the tomatoes, salt, and sugar in a mixing bowl. Cook for 10 minutes, stirring occasionally, over medium-low heat.
Meanwhile, in a blender, combine cashews and water. Process on high for 2 minutes, or until very smooth. Turn off the heat and stir in the cashew cream. Toss the hot pasta with the basil mixture. Serve immediately garnished with basil chiffonade.
PESTO MAC & CHEESE
PESTO MAC & CHEESE
Calories: 859kcal
Fat: 41.8g (4.3g S.Fat)
Carbs: 95.7g
Protein: 33.1g
Sugar: 6.1g
Sodium: 808mg
Meanwhile, in a medium saucepan, whisk the oil and flour for 3 to 5 minutes over medium heat to make a roux (or paste). Cook for 1 minute more after adding the garlic. Then, bring the non-dairy milk, nutritional yeast, tomato paste, and salt to a boil in a saucepan, whisking frequently. Reduce the heat to low and continue to cook until the sauce thickens. Season with salt and pepper to taste, then stir in the lemon juice.
Toss the pasta in the sauce to coat. Divide the mixture among the serving bowls. Serve each portion with a dollop of pesto sauce, which guests can mix in as they eat.
PASTA CARBONARA WITH SHIITAKE BACON
PASTA CARBONARA WITH SHIITAKE BACON
Calories: 386kcal
Fat: 27.1g (4.9g S.Fat)
Carbs: 30.6g
Protein: 10.8g
Sugar: 13.3g
Sodium: 1007mg
Toss mushrooms with oil, salt, and pepper on a large, rimmed baking sheet. Bake for about 30 minutes, or until lightly browned and crisp, turning frequently with a spatula.
In the meantime, heat the oil in a medium skillet over medium heat. Cook the onion until it is soft. Cook for a few minutes more after adding the garlic. Take the pan off the heat.
Combine the onion, garlic, tofu, water, lemon juice, and salt in a blender. Process on high for 2 minutes, or until very smooth.
Toss the pasta in the sauce to coat. Season with salt and pepper to taste. Allow the pasta to sit for 5 minutes to allow the sauce to thicken slightly. Serve with shiitake bacon, parsley, and Parmesan topping, if using.
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