Okay people, here it is! I know, finally, after many days of teasing you with pictures. This recipe can make about 2-3 jars of prepared Chimichurri. This stuff tastes great on everything from bread (especially Cuban bread), skirt steak (churrasco), black beans (frijoles negros), tofu and even corn on the cob. This sauce will help any vegetable taste fabulous! I brought this today for Father’s Day with 2 lbs of prepared black beans (frijoles negros), 4 lbs of skirt steak and 6 packages of roasted tofu and it all went. There was just a small amount of sauce left and my sister in law claimed it. Enjoy!
Base Mixture – makes a little more than two cups (steps 1-4)
6-8 cups of cilantro leaves (about 3-4 bunches)
1 cup shallots
1/2 cup garlic cloves
For the items below, you will need the ingredients for each one cup of mixture (see step 4) (e.g. 1-1.5 tsp of salt in each jar, so if making 2 jars, then each jar gets 1-1.5 tsp of salt)
1-1.5 tsp salt
1.5 tsp dried oregano (or 1 tbsp fresh)
1/2- 1 tsp dried red pepper flakes
1/4 tsp black pepper
1/4 cup of vinegar
1/4 cup lime juice
1/2-3/4 cup olive oil
Place all of the cilantro leaves in a food processor or chop by hand. It will come out to about 2 cups chopped. Set aside in a large bowl.
Place 1 cup of peeled shallots in the food processor (or chop by hand) and pulse until finely chop. Add to the cilantro and toss until combined.
Place the garlic in the food processor, a garlic press or chop by hand. Add to cilantro and shallots and mix completely.
After combined completely, scoop out 1 cup and place in a glass container with a tight fitting lid. I use mason jars that hold 2 cups. If usually make enough for 2-3 mason jars or I make 2 and freeze any extra cilantro, shallot and garlic mixture for future use.
Add remaining ingredients into each mason jar.
Stir to combine.
Allow to marinate on the kitchen counter for 6-8 hours.
Okay, I am disclosing the recipe for my magical smoothies. I enjoy these bad boys most days of the week because 1. I am usually on the “run” moving from patient to patient, and/or shuffling my kids around to and from activities (activities I am usually involved in), 2. I need something to provide the most nutrition possible in a form that is acceptable to consume when in my office, and 3. I cannot afford to skip meals, or I will hit a wall and pass out. If you have trouble with bowel movements and don’t go after a day or 2 of these, then you need to seek out the help of a professional.
1 cup of unsweetened plant based milk such as unsweetened almond milk.
1 cup of water
2 tbsp or 14 grams of ground flax seeds
20 grams worth of plant based protein powder such as Garden of Like Sport (my favorite)
2.5-5gm of amla powder (2-3 times per week)
1 serving of any variety of frozen berries
1 serving of other frozen fruit (e.g. mango, pineapple, cherries or banana)
Place all ingredients in a decent grade blender (I am partial to my Blentec) and blend together on the smoothie setting. Enjoy!
Everyone loves brown sauce. Okay, maybe not everyone, but I bet many of you do. This is my go to recipe for a fast meal that (usually) has enough leftovers for 2-3 people the next day. Don't like tofu? Feel free to substitute any protein source you prefer or just add more broccoli. You can even add other vegetables such as carrots or mushrooms. Really no rules for this one. Measurements of the vegetables and protein sources do not need to be exact.
3 packages of firm tofu, sliced lengthwise into 4 long slices, then down the middle of the block, continuing to slice until you reach approximately 1/2 inch pieces
10 cups of frozen broccoli florets (1/2 large bag of organic broccoli from a warehouse store)
2 tbsp of any neutral flavored oil (e.g. avocado oil, but canola will do)
2 small onions, chopped (comes out to about 1 cup)
1/4 cup finely chopped garlic (if you have a garlic press, even better)
2 tbsp grated ginger (peel can be included, just make sure to scrub well)
4 cups of vegetable broth
1/2 cup soy sauce
1/4 cup honey (rice syrup or sugar works too)
1 tbsp sesame oil
3 tbsp of arrowroot (or cornstarch) mixed in 2-3 tbsp of cold water
1 tbsp Siracha (optional, I leave this out and just add to my plate)
Prepared brown rice
Preheat the oven to 425 degrees Fahrenheit.
Prepare 2 baking sheets by smearing with a small amount of neutral flavored oil or cooking spray.
Spread the broccoli on 1 baking sheet and the tofu on each on the other.
Bake the broccoli for 20 minutes and the tofu for 30 minutes. Keep an eye on each tray every 10 minutes to make sure the broccoli doesn’t burn and the tofu doesn’t over crisp.
While the broccoli and tofu bake, heat the 2 tbsp of oil in a large, deep skillet for 2-3 minutes on medium.
Add the onions and sauté until wilted and translucent. This will take about 5 minutes.
Add the garlic and ginger, continuing to sauté for another 2-3 minutes.
Add the broth, soy sauce, honey and sesame oil. Simmer for 10 minutes.
By now the broccoli and tofu should be done. Add to the pan that the broth mixture is simmering in and toss to combine.
Add the arrowroot (or cornstarch) and water combination, stir to combine and allow to simmer for another 2-3 minutes so the sauce thickens. Caution: do not over simmer at this point.
This is an easy, quick dish that can be used as a hearty soup for 2 people or a dip serving about 4 people. I usually make a vegan cheese sauce from another website (Brand New Vegan). When I make this cheese sauce, I freeze about half of it to use at a later date. Feel free to use 2 oz of shredded cheese instead.
3 oz sliced kale (stripped from the stalk, then sliced)
1 cup black beans (if using canned, make sure to rinse)
4-6 oz diced tomato (any variety)
3 oz chopped scallions
1/2 cup salsa
2/3 cup frozen sweet yellow corn
2 cups of vegetable broth or reconstituted bouillon
This is a recipe that usually goes over really well at most gatherings I serve it at. All I ask is that when you consume this (or really any meat for that matter), you consume it sparingly and paired with many, many, many plant based selections. Better yet, make sure to have a fiber filled smoothie that morning with loads of calorie burning activities in preparation. Heck do that the next day (and every day) after that.
I serve this with mini rolls (whole grain if you can find them) with sides to make mini Cuban sandwiches, or with black beans and yuca.
1 pork loin, about 3-4 pounds
3-4 tbsp olive oil
1 cup loosely packed parley leaves
1/2 cup loosely packed garlic cloves
1/4 cup lime juice
1/2 cup orange juice
2 tsp salt
1 tsp pepper
2 tsp cumin
2 tbsp organo (dried)
1. Cut pork loin in half and pierce flesh several times to create holes in the meat for the marinade to penetrate.
2. Place the remaining ingredients in a blender or food processor and blend for approximately 2 minutes until a thick liquid forms.
3. Combine loin and marinade in a dish deep so marinade covers both halves. Marinate for 12-24 hours.
4. Place in slow cooker for 8-10 hours on low (but check after 6-8).
5. Shred meat with 2 forks, add salt and/or pepper to taste, and allow to cook on low for another 20-30 minutes before serving.
When I buy zucchinis, I buy 4-5 at a time and use my “spiralizer” to make them into noodles. I usually use several cups immediately and pack the remainder into freezer safe containers, about 2-3 cups each. This recipe uses 1 container of my frozen zucchini spaghetti combined with whole wheat fettuccini. Serves 2. This recipe can totally be multiplied to make more servings.
2 oz dry whole wheat fettuccini noodles
3 cups of spiraled zucchini
1/2 cup water
1/2 cup thinly sliced carrots
2 oz shallots, chopped
3 oz sliced baby bella mushrooms
1/2 cup white beans
1 tbsp red curry paste
1/2 cup coconut milk
1 ounce chopped scallions (optional)
Prepared peanut sauce (optional)
1. Cook pasta according to manufacturer’s directions. If your zucchini is frozen like mine, you can use the boiling water to thaw quickly before putting in the pasta.
2. In another pot (4 quart minimum) or large sauté pan, combine the water, carrots, shallots, mushrooms, and beans. Heat on medium for 10-15 minutes until vegetables have soften.
3. Toss in the curry paste and coconut milk stirring until combined and heat for another 5 minutes.
Toss in pasta and serve immediately topped with scallions and peanut sauce (if using).
This is a super easy meal that is ready in about the same amount of time is takes to cook the pasta. I chose tofu, however I am sure any protein (e.g. chicken, wheat gluten etc.) you choose will go well in this dish. Serves 1 and easily multiplied
1/2 cup of water
2 oz onion of choice (scallions or shallots work great), chopped
3 oz chopped celery
1/2 cup chopped tofu
1/2 cup buffalo sauce
2 oz whole wheat penne
1 oz cheddar style cheese (vegan or dairy based)
1-2 oz sour cream or mayo (vegan or dairy based), optional
Cook penne according to package directions.
Boil 1/2 cup of water in a separate pot until boiling.
Add onions & celery and boil until reduced.
Add tofu and buffalo sauce and heat for 5 minutes.
Add cooked pasta, “cheese” and cream or mayo if using.