An Elegant SOS-FREE VEGAN Easter Meal | Chef AJ LIVE Easter Show!
5 DELICIOUS DINNER RECIPES to support your weight loss:
Katie Mae is a cooking instructor at TrueNorth Health Center and the McDougall Program. You can see her Delicious Living cooking show on YouTube every Thursday at 5:00 pm Pacific time, and find her SOS-free, WFPB recipes and courses at The Culinary Gym:
Ramses Bravo is the Executive Chef for True North Health in Santa Rosa, California. He is the creator of Bravopb.com where you can find his online plant based cooking courses. He is the author of Bravo and Bravo Express cookbooks. Although he trained as a regular chef, with a little intervention from the universe, he found himself working as a plant-based chef, and has been doing it for 13+ years now. For more information:
Cathy Fisher is the author of the cookbook, Straight Up Food, full of recipes made of vegetables, fruits, whole grains, legumes, nuts and seeds, with no added refined salt, oil or sugar (and gluten-free). Cathy has been plant-based for over 22 years, and a culinary instructor at the McDougall Program (Dr. John McDougall) and the TrueNorth Health Center in Santa Rosa, California for over 12 years. For more information:
Elspeth Feldman, the Director of Culinary Arts at Vegan News Daily, is also known as The Speedy Vegan. She is an author, educator and cooking instructor who brings a decidedly international flavor to her online and broadcast work focusing on a whole food, plant-based approach to everyday and special-occasion meals.
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Chef Bravo’s Boulangère Potatoes
Yield: 6 servings
This recipe is a great alternative to scalloped potatoes, which are traditionally very high in fat.
1 leek, thinly sliced
1 yellow onion, thinly sliced
1 stalk celery, thinly sliced
2 shallots, thinly sliced
2 tablespoons chopped garlic
1 tablespoon granulated garlic
1 tablespoon granulated onion
6 cups vegetable broth
9 medium Yukon gold potatoes, peeled and very thinly sliced
1 tablespoon chopped fresh thyme
4 rosemary sprigs
Preheat the oven to 350 degrees F.
Put the leek, onion, celery, shallots, and garlic in a large dry saucepan over medium heat and cook, stirring constantly, until the onion starts to brown, about 5 minutes. Stir in the granulated garlic and granulated onion and cook for 2 minutes. Stir in the broth, increase the heat to medium-high, and simmer for 10 minutes. Add the potatoes and stir until well combined. Decrease the heat to low and cook, stirring constantly so the potatoes don’t stick together, until the potatoes are translucent, about 15 minutes. Remove from the heat and stir in the thyme.
Transfer to 13 x 9-inch baking dish. Place the rosemary sprigs on top and bake uncovered for about 25 minutes, until the potatoes are golden brown and fork-tender. Serve hot.
Chocolate Raspberry Tart
Ingredients
For the Crust
2 cups almonds
½ cup cacao powder
8 oz. or 1 ½ cups Medjool dates
¼ cup almond milk
½ cup rolled oats
For the
Filling
2 cups Japanese sweet potatoes roasted and peeled
1 10 oz. bag frozen raspberries
6-10 Medjool dates
For the Garnish
2 cups fresh raspberries
2 tablespoons cacao nibs
1
tablespoon slivered almonds
2 sprigs of fresh mint
3-4 edible flowers (optional)
Instructions
1. Make the crust by adding the almonds to a food processor. Pulse a few times to make crumbled nuts (not nut butter). Add the dates, cacao,
oatmeal and almond milk and process until it
forms and sticky dough. Press the crust into a fluted tart pan and set aside.
2. Add the Japanese sweet potato, dates and frozen raspberries to a high-speed blender and blend until smooth.
3. Pour the filling into the tart crust and then garnish with the fresh berries, slivered almonds, fresh mint and edible flowers.
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