Extra Crispy Cauliflower Steaks

Here’s an easy-to-prepare, yet super yummy recipe from IG's @matthewfrancisj

Ingredients:

• 2 medium heads cauliflower

• 1/4 cup extra-virgin olive oil plus 2 tablespoons, divided

• 1/4 cup grated Parmesan cheese, divided

• 1 tablespoon salt-free Italian seasoning

• 1 1/2 teaspoons grated lemon zest, plus lemon wedges for serving

• 1/4 teaspoon salt

• 1/3 cup whole-wheat panko breadcrumbs

• 2 medium cloves garlic, grated

Directions:

1. Preheat oven to 425°F. Line a large baking sheet with foil. Remove and discard outer leaves of cauliflower heads; trim stems. Place the cauliflower heads, stem-side down, on a cutting board; cut 2 (3/4-inch) steaks from the center of each. Reserve the remaining cauliflower for another use. Arrange the steaks in a single layer on the prepared baking sheet.

2. Stir 1/4 cup oil, 2 tablespoons Parmesan, Italian seasoning, lemon zest and salt in a small bowl until combined. Brush the mixture on the top of each cauliflower steak (about 1 tablespoon each). Roast until the cauliflower is fork-tender, about 20 minutes.

3. Meanwhile, combine panko, garlic, 1 tablespoon oil and the remaining 2 tablespoons Parmesan in a small bowl.

4. Remove cauliflower from oven. Reduce oven temperature to 400°F. Sprinkle each steak evenly with the panko mixture; gently pressing to adhere.

5. Roast until the panko is golden brown, about 5 minutes. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil. Serve with lemon wedges, if desired.

Enjoy!

Extra Crispy Cauliflower Steaks

Ingredients:

• 2 medium heads cauliflower

• 1/4 cup extra-virgin olive oil plus 2 tablespoons, divided

• 1/4 cup grated Parmesan cheese, divided

• 1 tbsp salt-free Italian seasoning

• 1 1/2 tsp grated lemon zest, plus lemon wedges for serving

• 1/4 tsp salt

• 1/3 cup whole-wheat panko breadcrumbs

• 2 medium cloves garlic, grated

Instructions:

1. Preheat oven to 425°F. Line a large baking sheet with foil. Remove and discard outer leaves of cauliflower heads; trim stems. Place the cauliflower heads, stem-side down, on a cutting board; cut 2 (3/4-inch) steaks from the center of each. Reserve the remaining cauliflower for another use. Arrange the steaks in a single layer on the prepared baking sheet.

2. Stir 1/4 cup oil, 2 tbsp Parmesan, Italian seasoning, lemon zest and salt in a small bowl until combined. Brush the mixture on the top of each cauliflower steak (about 1 tbsp each). Roast until fork-tender, about 20 mins.

3. Meanwhile, combine panko, garlic, 1 tablespoon oil and the remaining 2 tablespoons Parmesan in a small bowl.

4. Remove cauliflower from oven. Reduce oven temperature to 400°F. Sprinkle each steak evenly with the panko mixture; gently pressing to adhere.

5. Roast until the panko is golden brown, about 5 minutes. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil. Serve with lemon wedges, if desired.

Sugar Snap Peas and Watermelon Radish

Ingredients:

• 1 tbsp unrefined cold-pressed extra-virgin olive oil

• 1 pound sugar snap peas trimmed

• 1 medium watermelon radish or any radish julienned

• Sea salt and freshly ground black pepper

• Zest of 1 lemon

• A few chives about 5, chopped

• 2 tbsp fresh mint chopped

• Optional add-ons: feta goat cheese, edible flowers

Instructions:

1. Heat a large skillet over medium-high heat. Add the oil and when warm, add the sugar snap peas and radish. Toss to coat in the oil and cook until just crisp tender, stirring often for 2-3 minutes. Season with salt and pepper.

2. Transfer sugar snap peas and radish to a serving dish. Toss with lemon zest, chives, and mint.

Vegetable Soup

Check out this easy-to-make “Easy Vegetable Soup” from IG's @nicoandlouise

This vegetable soup recipe isn’t only easy to make, infinitely tasty, comforting, and perfect for meal prep as it keeps in the fridge for several days. 

You can also use your favorite vegetables, not only the ones listed in the recipe.

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 large onion coarsely chopped

• 2 large carrots coarsely chopped

• 1 stalk celery coarsely chopped

• 3 cloves garlic grated or minced

• 1 teaspoon cumin ground

• 1 sprig rosemary

• 2 bay leaves

• 4 cups vegetable broth

• 1 pound of diced tomatoes

• 1 can (15 ounces) white beans drained and rinsed

• 1 heaping cup green beans halved

• 4 cups cauliflower florets

• 1½ cups potatoes peeled and diced

• 4 cups spinach optional

• 1½ teaspoon salt or more to taste

• ¼ teaspoon black pepper or red pepper flakes

Instructions:

1. Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 large onion, 2 large carrots, 1 stalk celery (all chopped), and sauté on medium heat for 3 minutes.

2. Add 3 cloves garlic (grated), ½ teaspoon dried rosemary, and 3 bay leaves and sauté one more minute.

3. Add 4 cups vegetable broth, 1 small 15-ounce can diced tomatoes, 1 small 15-ounce can white beans, 4 cups cauliflower florets, and 1½ cups potatoes (diced).

4. Season with 1½ teaspoon salt and ¼ teaspoon black pepper, stir, cover with a lid, and bring to a boil on high heat.

5. Then crack the top open and simmer for 15 minutes on medium-low heat.

6. Add 1 heaping cup green beans and cook for 8 to 10 more.

7. Taste and adjust for salt before serving it with a drizzle of good olive oil, fresh basil, and a slice of crusty bread rubbed with garlic.

Enjoy!

Find more great recipes at theplantbasedschool.com

Bok Choy with Oyster Sauce

Here is a simply delicious, easy-to-prepare Bok Choy dish from twoplaidaprons.com

Try it today and let us know how it turns out!

Ingredients

• 2 lbs bok choy

• 2 tbsp neutral oil 

• 2 tbsp garlic minced

For a thin sauce:

• 3 tbsp oyster sauce

• ¼ tsp granulated sugar (opt)

For a thicker sauce:

• ¾ cup water

• 5 tbsp oyster sauce

• 1 tbsp cornstarch

• ½ tsp granulated sugar (optional)

Instructions

1. Bring a pot of water to a boil.

2. Meanwhile, trim away the excess root of the bok choy. Cut in half or quarters lengthwise. 

3. Blanche the bok choy by placing it in boiling water for about 30 seconds to 1 minute (longer if you prefer it more tender), until the leaves are bright green and the stems are just cooked. Drain and set aside.

Option 1 - Thin sauce

1. In a large pan over medium heat, add the oil. Once the oil is hot, add the garlic and cook until fragrant.

2. Immediately add the prepared bok choy. Toss and stir fry briefly to coat the bok choy with garlic.

3. Season the bok choy with oyster sauce and sugar. Stir fry until evenly coated with sauce and well combined. 

Option 2 - Thick sauce

1. In a bowl or measuring cup, whisk together the sauce ingredients until smooth. Set aside

2. In a large pan over medium heat, add the oil. Once the oil is hot, add the garlic and cook until fragrant.

3. Give the prepared sauce a good mix and pour into the wok or pan. Heat until it becomes thickened and glossy. Stir frequently, especially when the sauce starts to thicken, so the sauce can thicken evenly.

4. Once the sauce has evenly thickened, add the prepared bok choy and toss until everything is evenly coated with sauce. Serve and enjoy!

Check out twoplaidaprons.com for a lot more easy, yet super delicious, recipes.

Romanesco Gorgonzola Pasta

Sweet romanesco tangy gorgonzola makes an unforgettable flavor combination. Try this out today!

Ingredients (serves 4):⁣

• 8oz Mezze Maniche aka half-sleeve pasta

• (Rigatoni is a good sub)

• 9 oz Gorgonzola, diced

• (goat cheese is a good sub)

• Romanesco (2 small or 1 large head)

• A clove of garlic, minced

• Olive oil

• Butter / Ghee

• Kosher salt

• Black pepper, freshly cracked

• Nutmeg, freshly grated

• Parmesan, grated

Instructions:

1. Remove the leaves from the Romanesco and then cut off the stalk. Cut into small florets and clean under cold running water. The stem is edible, too, just like broccoli.

2. Fry the florets in a pan with some olive oil, a cube of butter, and a clove of garlic. Season with salt, pepper, and nutmeg and then add a cup of water and let it cook for 10-12 minutes uncovered.

3. Boil the pasta in salted water, and cook Aldente according to the instructions of your pasta.

4. Before the water in the pan has completely evaporated, add the Gorgonzola and let it melt.

5. When the pasta is cooked al dente, add to the Romanesco pan and mix well to coast with the Gorgonzola sauce. Adjust the consistency of the sauce with starchy pasta water as necessary.

6. Take the pan off the stove, add parmesan and mix to incorporate, and serve.

Enjoy!