We are a few weeks behind on the Biggest Loser. I think these Vegan recipes were on episode 3 or 4. The contestants got to go to Bob’s house to eat and he had nothing but vegan dishes and they looked awesome. I am not a vegan (cause I’m from Texas), but I am always looking for healthy side dishes for my family to add to our dinners. It took me a while to find the recipes, but it turns out Bob has a blog. This is where I found three of the recipes. I looked and looked for the 4th one, but could not find it. The initial post on Bob Harper’s blog is gone. With the first 3 recipes in it and then if you click on his tag Vegan Recipes at the bottom you will easily find other vegan recipes.
3 Vegan Recipes
Serves up to 4 as a side dish 2 heads of organic cauliflower (I get mine from the farmers market, you can get purple, orange, or white)
- Core and cut cauliflower into uniform pieces.
- Heat oven to 400 degrees
- 2 Tablespoons good quality olive oil
- 5 sprigs of organic thyme(picked/pulled from stem)
- 2 garlic cloves (smashed and skinned)
- 2 Tablespoons Red wine Vinegar sea salt and cracked black pepper
- You will need 1 large baking tray/sheet tray
- Arrange cut cauliflower onto sheet tray and sprinkle with olive oil,red wine vinegar, thyme, smashed garlic, and season with salt and pepper(don’t like salt don’t add) gently toss and place into hot pre-heated oven.
- Roast cauliflower until golden brown and soft.
- Check after 30 minutes. Everyone’s ovens are different. If it needs more cooking time give it more time.
- The cauliflower will taste nutty and the acidity from the red wine vinegar adds a beautiful tart yet sweet flavor!
- Enjoy! Ps- you can also do this with Carrots, potatoes, onions, broccoli, green beans, brussel sprouts, etc.
Roasted Wild Mushrooms with Shaved Fennel Salad
Serves 4 people (side dish)
- Preheat oven to 400 degrees you will need a variety of mushrooms, about 4 different types, a good large handful of each variety. Shitake, Morel, Oyster, and Hen of the woods to name a few.
- Make sure your mushrooms are clean of dirt. You can do this by Gently wiping them with a paper towel/kitchen towel. Don’t submerge them in water! Mushrooms are like a sponge and absorb water, you won’t get a good roast on them if they are full of water!!
- The mushrooms need to be cut into the same size… Sometimes it’s easier to pull mushrooms instead of cutting them. However, you can or whatever is easiest for the “cook” portion the mushrooms and place on a sheet tray.
- 3 tablespoons of good quality olive oil
- 4 smashed garlic cloves( skinned and smashed)
- 1 leek (washed, cut lengthwise, and sliced into 1/2 moon shape)
- 1 large shallot, minced/finely diced 5 sprigs of fresh thyme pulled from the stem
- Salt and pepper to taste
- Add all of the above ingredients onto the portioned and cleaned wild mushrooms gently toss with your fingers.
- Once evenly coated place into a 400 degree oven.
- Roast mushrooms until golden brown and slightly crispy.
- Check after 35 minutes. If they need more time, leave them in a little longer!
- Also, as a cook, it is a good idea to get in the habit of cooking with your nose! You will be able to smell the mushrooms when they are roasted and ready… once ready pull out of the oven and let “rest” until you can handle then…
- *Note* you can use whatever mushrooms are available to you. I make this with only button mushrooms and it is delicious!
- For the shaved Fennel Salad- 1 large bulb of fennel(cut in half) plus a few fronds for garnish
- 1/2 a lemon(the juice)
- 2 Tablespoons of good quality olive oil
- Salt and pepper to taste
- Dash/sprinkle of fennel pollen (Whole Foods and any specialty spice shop will have this, kinda pricey but oh my SO good)
- You will need to shave the bulb of fennel. You can do this by using your chef’s knife or I find it easier to use my mandolin. Please watch your fingers and be very careful!!
- Once shaved place into a mixing bowl and add oil, lemon juice, salt, pepper, fennel pollen, and fronds. Gently toss with your fingers.
- Season to your liking and let sit for 10 minutes.
- To assemble: Place roasted wild mushrooms into a serving plate or bowl. Put the shaved fennel salad on top of the roasted mushrooms and drizzle the extra liquid/vinaigrette over the top. Sprinkle with a little more fennel pollen and fronds.
- Ps- you can eat this dish room Temperature or you can use the mushrooms while they’re still warm, up to you. I like room temperature.
Chopped Broccoli with Pine Nuts
Serves 4 people (side dish)
- 1 large stalk of organic broccoli (florets and stem cut into uniform pieces)
- 3 Tablespoons of pine nuts (toasted)
- 2 tablespoons of olive oil
- 2 garlic cloves, smashed and skinned
- 1 large shallot, sliced
- 1 Tablespoon of red pepper flakes (less if you don’t like spicy)
- 1 Teaspoon of chopped and grated lemon zest
- Salt and pepper
- Heat a large pot with olive oil, add the pepper flakes, garlic, shallot, and season with salt and pepper.
- Once the garlic and shallot are “soft” add the portioned broccoli. Stir until evenly coated.
- Add 1/2 a cup of water and put a lid on the pot.
- Cook the broccoli until the water evaporates, about 6-8 minutes.
- Once water is evaporated, add the toasted pine nuts and lemon zest.
- With a old school potato masher” mash” the broccoli. You can also use a Cuisinart with the blade attachment, it will only take a few pulses or you can use a food mill.
- *Note* don’t put into a blender!