Health Recipes

Brussell Sprouts with Eggplant

Ingredients

  • 1 Eggplant sliced lengthwise and each slice then halved- to resemble bacon slices
  • 1 pound Brussels sprouts, trimmed, outer leaves removed, and halved
  • 1 head garlic, cloves peeled but left whole
  • 2 leeks, sliced, light green and white parts only
  • 2 tablespoons grapeseed oil, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 4 cups Swiss chard, torn into bite-sized pieces (can sub spinach or kale that has been massaged)
  • ½ cup salted, shelled and roasted sunflower seeds (can sub other nut or seed of choice)
  • FOR THE DRESSING:
  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • salt and pepper to taste
  • 3 teaspoons honey
  • ¼ cup olive oil

 

Directions

  1. FRY THE EGGPLANT BACON
  2. Preheat oven to 400 F.
  3. Mix soy sauce, with smoked paprika. Baste eggplant slices with sauce. Bake for 10-15 minutes.
  4. In a large nonstick skillet, heat vegetable oil to medium-high heat. Fry eggplant slices until crispy. Set aside.
  5. ROAST YOUR VEGGIES:
  6. On a separate large, rimmed baking sheet arrange the Brussels sprouts. On a small rimmed baking sheet arrange the leeks and garlic cloves. Divide the grape seed oil among the three pans. Sprinkle with the salt and pepper. Toss to coat. Rearrange the veggies so that they are in an even layer. Make sure they aren’t too crowded, otherwise they will steam instead of roast. Also, make sure the Brussels sprouts are cut side down so that they get nice and charred.
  7. Place the Brussels sprouts pan on the rack closest to the heat source. Place the other two pans farther away from the heat source.
  8. Roast the veggies for 20 to 25 minutes, tossing them halfway through. The Brussels sprouts should be tender throughout and charred on the outsides. The stray leaves should also be charred and crispy. The leeks should be tender and crispy, while the garlic should be fork-tender.
  9. MAKE THE DRESSING:
  10. Add mustard, apple cider vinegar, and honey to a small mixing bowl. Whisk until the ingredients come together.
  11. Slowly stream in the olive oil while whisking with the other hand. This will create an emulsion so the dressing doesn’t separate. Alternately you can blend the ingredients in a blender.
  12. Add salt and pepper to taste. Set dressing aside.
  13. FOR ASSEMBLY:
  14. Fill each bowl with 1 cup of the Swiss chard. Divide the roasted veggies among each bowl. Top with sunflower seeds, eggplant bacon and drizzle with dressing.
  15. Serve immediately.
  16. This recipe is best eaten fresh, mostly because the Brussels sprouts lose their crispiness. However, if you are not going to eat it all when fresh store the veggies and Swiss chard separately. Heat the leftover veggies in a 350-degree oven until they are warm, 10 to 15 minutes. Then assemble the bowl as before. Dress just before eating.

 

Air Fried Tofu Italian Style

Ingredients

  • 8 ounces extra-firm tofu
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon aquafaba or broth (see notes)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon granulated onion
  • black pepper to taste

 

Directions

  1. Drain the tofu and cut it into three slices lengthwise. Put down a double layer of tea towels or paper towels, place the tofu slices on top, and cover with more towels. Place your hands over the tofu slices and press down, gently increasing pressure, to press enough water out that the towels are noticeably wet. (You can also use a tofu press for this, of course.)
  2. Return the tofu to the cutting board and cut each piece into about 10 cubes (one cut down the length and then 5 across works well.) Place the tofu in a large ziplock bag or bowl.
  3. Mix the remaining ingredients well. Pour over the tofu and gently turn the bag or stir the tofu until all sides are coated. Let it marinate at least 10 minutes–the longer you marinate it, the more flavorful it will be.
  4. Preheat your air fryer at 390-400F for about 3 minutes. Place the tofu in a single layer in the basket (leaving any marinade behind) and immediately reduce the temperature to around 350F. Air fry for 6 minutes. Use a thin, flexible spatula to loosen the tofu and turn it. Return it to the air fryer and begin checking at 4 minutes to see if it is golden overall and slightly darker at the edges but not overcooked or it will be tough.
  5. Use any way you like—on top of salads or with sauteed veggies works well with HCG

Serves 2

Adapted from https://blog.fatfreevegan.com/

 

Mini Crust-less Tofu Quiche

Ingredients

  • 1 teaspoon minced garlic
  • 1/2 cup bell pepper
  • 1 cup chopped mushrooms
  • 1 tablespoon minced fresh chives or one green onion
  • 1 teaspoon minced fresh rosemary or 1/2 tsp. dried, crushed
  • black pepper to taste
  • 1 12.3 ounce package extra-firm silken tofu drained of water, see note below
  • 1/4 cup plain skim milk (deduct from skim milk allowance for coffee)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon potato starch
  • 1 tsp peanut butter powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/2-3/4 teaspoon salt
  • 1 generous pinch black salt kala namak adds an eggy taste, optional

 

Directions

  1. Preheat the oven to 375 F. Use silicone cups. Paper cups will stick.
  2. Heat a non-stick skillet and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, remove from the heat, and set aside.
  3. Place the tofu and all remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway.
  4. Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean–about 25-35 minutes depending on your oven and muffin cups (silicone will take longer than metal, so if you’re using a metal pan, check it at 20 minutes). Remove from the oven and allow them to cool for about 10 minutes. Enjoy! They’re light, so plan on making more of these—or serve hearty side dishes—if you’re serving more than 3 people.

Serves 3 people

Adapted from https://blog.fatfreevegan.com/