The Complete Plant Based Diet: New Recipes | Mushroom Pate and Super-Green Guacamole w JL FIELDS
5 DELICIOUS DINNER RECIPES to support your weight loss:
JL'S LATEST AND GREATEST BOOK JUST CAME OUT TODAY!
JL FIELDS is a vegan chef, health coach, and chef consultant to food, health, and wellness brands. She is the founder and culinary director of the Colorado Springs Vegan Cooking Academy and a Master Vegan Lifestyle Coach and Educator.
JL is the author of several cookbooks: The Complete Plant-Based Diet, Vegan Baking for Beginners, Fast & Easy Vegan Cookbook, Vegan Meal Prep, The Vegan Air Fryer, and Vegan Pressure Cooking. She is the co-author of The Main Street Vegan Academy Cookbook with Victoria Moran and Vegan for Her with Virginia Messina.
JL writes the monthly vegan dining review for the Colorado Springs Gazette. She produces vegan markets and the annual vegan restaurant week in Colorado Springs where she lives with her husband Dave and their rescued cat Oliver and rescued dog Harry.
Super-Green Guacamole from The Complete Plant-Based Diet
8 ounces kale, leaves
stemmed and chopped
8 ounces fresh spinach
1 (10-ounce) package frozen
peas, thawed
1 small jalapeño, seeded
and coarsely chopped
1 ripe avocado, halved
and pitted
3 tablespoons lime juice
1/4 teaspoon kosher salt, or
1/2 teaspoon Spicy Umami
Blend (page 196)
2 green onions, chopped
1. In a food processor, combine the kale, spinach,
peas, and jalapeño and pulse until coarsely chopped.
2. Scoop the avocado into the food processor, add the
lime juice, and pulse until well blended and creamy,
with flecks of kale and spinach still visible. Transfer
to a serving bowl.
3. Sprinkle the salt over the guacamole, top with the
green onions, and serve.
STORAGE TIP: We’re using avocado here, folks, which is the best,
so you’re going to want to eat this all up! But if you happen to have
leftovers or if you made this specifically as a sandwich spread, save
the juiced limes you used. Transfer the guacamole to an airtight
container. Slice the juiced limes and place them directly onto the
guacamole. This will help keep it from browning, but you should still
finish the guac within 3 days.
YOU CAN FIND THE RECIPE FOR THE MUSHROOM PATE ON PAGE 163
A Sugar-Free & Oil-Free CHRISTMAS FEAST | Chef AJ LIVE! with Vicki Brett-Gach
Vicki Brett-Gach is a sugar-free, oil-free Certified Personal Chef, Master-Certified Vegan Lifestyle Coach, and Plant-Based Culinary Instructor. She is a graduate of Dr. McDougall’s Starch Solution Certification program, and is Forks Over Knives Plant-Based Certified.
Join the Ann Arbor Vegan Kitchen mailing list to receive new recipes as soon as they are published, and to be among the first to hear details about her new upcoming cookbook!
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On the menu today…
Hearty Lentil Shepherd’s Pie
Roasted Butternut Squash and Onions
Simply Steamed Brussels Sprouts
Fresh Raw Cranberry Sauce
HEARTY LENTIL SHEPHERD’S PIE
Serves 12
¾ cup fresh bread crumbs (I make crumbs from Ezekiel bread)
6 large Yukon Gold potatoes, or 5 Yukon Gold and 1 large sweet potato
½ cup unsweetened soy milk (or more if needed)
kosher salt, to taste (optional)
coarsely ground black pepper, to taste
7 tablespoons vegetable broth, divided
1 large onion, minced
2 stalks celery, diced
6 ounces zucchini, diced
2 (15-ounce) cans of lentils, rinsed and drained
3 tablespoons red wine
1 tablespoon Bragg Liquid Aminos or soy sauce (or Coconut Aminos)
4 tablespoons prepared sugar free chili sauce (like Date Lady)
1 teaspoon cumin
dash of cayenne pepper or Cajun or Creole seasoning, to taste (optional)
8 ounces baby spinach, chopped
Instructions
Preheat oven to 400 degrees. Have ready two deep-dish pie pans OR one 9-inch x 13-inch baking pan. Scatter the breadcrumbs evenly over the bottom of the pan(s) and set aside.
Peel and chop the potatoes (and sweet potatoes, if using). Place in a large saucepan with enough water to cover. Bring potatoes to boil, reduce heat to simmer, cover the saucepan, and cook until tender. Drain and transfer potatoes to a large mixing bowl. Add soy milk, and salt and pepper to taste. Mash until fluffy. Set aside.
While the potatoes are cooking, heat 4 tablespoons broth in a large nonstick skillet. Add the onion and celery and sauté over medium heat until translucent, adding a bit of water if needed to prevent sticking. Add the zucchini and lentils, and bring to a gentle simmer.
Stir in the wine, remainder of the broth, Bragg Liquid Aminos, chili sauce, and seasonings. Cook gently for a few minutes, until zucchini is tender.
Add spinach to skillet, stirring in a little at a time, and cooking just until wilted. Remove from heat, taste, and adjust seasonings, including salt and pepper, to your liking.
Pour the lentil mixture into prepared pan(s), and then spread the mashed potatoes over the top. If using two pie plates, divide mixtures evenly between them.
Bake uncovered for 35 to 40 minutes, or until bubbling hot, and potatoes begin to turn golden brown and slightly crispy. Remove hot dish from oven, and allow to stand for five minutes. Serve hot.
ROASTED BUTTERNUT SQUASH AND ONIONS
Serves 6 to 8
1 ½ pounds butternut squash, chopped into ¾-inch cubes
1 large onion, diced
½ cup water (or more, if needed)
kosher salt, to taste (optional)
coarsely ground black pepper, to taste
dash of cayenne pepper or Cajun or Creole seasoning, to taste (optional)
garnish: fresh parsley or cilantro, minced (optional)
Instructions
Preheat oven to 400 degrees.
Place vegetables in a nonstick roasting pan, with ¼ cup water. Add the seasoning and combine well.
Roast uncovered for 20 minutes, then stir gently, and add remainder of water, as needed. Continue to roast for another 20 to 30 minutes, or until very tender.
Remove from oven, garnish if desired, and serve warm.
SIMPLY STEAMED BRUSSELS SPROUTS
Servings: 4 to 8
2 pounds Brussels sprouts
splash of balsamic vinegar or hot sauce (optional)
dash of ground red pepper flakes (optional)
sprinkle of smoked salt (optional)
Instructions
To prepare the Brussels sprouts, trim the ends and rinse them briefly in cool water. Slice each sprout in halves or quarters, to make them fairly uniform in size.
Add Brussels sprouts to a steaming basket, and carefully place over an inch or two of simmering water. Cover the pan and steam Brussels sprouts until they turn bright green and are just fork tender, around 7 minutes. Do not overcook.
Remove from heat. Season to taste with a splash of balsamic vinegar or hot sauce (optional), a dash of ground red pepper flakes (optional), or a sprinkle of smoked salt, and serve immediately.
FRESH RAW CRANBERRY SAUCE
Serves 8
1 12-ounce package fresh cranberries
2 apples, peeled, cored, and quartered
1 orange, peeled and quartered
2/3 cup dates, pits removed
Instructions
Rinse and towel-dry the cranberries.
Place the cranberries along with all other ingredients in a food processor bowl, and pulse together briefly until desired texture is achieved (somewhat diced, somewhat chunky).
Serve immediately at room temperature, or refrigerate to serve chilled.