Category Archives: Main Course

Cook 1 cup of quinoa according to package instructions. Set aside. 

In a large mixing bowl, add the shredded zucchini. Pat dry with a paper towel, then sprinkle with 1 tsp of salt. Let it sit while you prepare the tzatziki. After 10 minutes, press more paper towels onto the zucchini to wring out any moisture. Add the rest of the fritter ingredients into the bowl and mix until combined. Shape the fritters into a ball (about 2 tbsp each) and place them onto a piece of parchment paper while you shape the rest of the fritters. In a large skillet, heat enough oil in the pan to fully cover the bottom. Gently place about 4-5 of the zucchini fritters in the pan at once, then flatten them slightly with your spatula. Fry each side until you start to see the bottom getting golden brown (about 4 minutes a side). Flip the fritters and cook the second side until you see the bottom getting golden brown (about another 3 minutes). Remove from the pan and fry the rest of the fritters in batches, adding more oil if needed. Sprinkle the finished fritters with more salt. 

Mix all the ingredients for the tzatziki together in a small bowl. Set aside. 

Add all the ingredients for the salad in a salad bowl. Toss with enough tzatziki to coat. Squeeze the juice of half a lemon over the salad and extra chopped dill. 

To serve, plate the salad and top with zucchini fritters and extra sauce. Enjoy!

For the Chickpeas: 

Preheat the oven to 425 degrees. Line a sheet tray with parchment paper and place the chickpeas that have been strained and patted dry onto the tray. Season with olive oil, salt, pepper, and any seasoning you want (I like curry powder and smoked paprika). Bake for about 25 minutes until golden brown and crispy, stirring once halfway through. 

For the Bowl: 

Heat a medium pot over medium high heat. Add a tbsp of olive oil and the sliced mushrooms. Sauté for about 10 minutes until brown, stirring every few minutes. Meanwhile, snap the ends off of the asparagus and then cut the asparagus into 1 inch pieces. Add the asparagus after the mushrooms have browned, stirring often, for about 5-10 minutes. Add the minced garlic and cook for one minute. Add the white wine to deglaze the pan. Cook for 1 minute, then add the frozen cauliflower rice with a splash of liquid (I used chicken broth but you can use vegetable broth or water). Sauté until the cauliflower has thawed and softened slightly (about 5-7 minutes). Next, add in the cheeses. Season with salt and pepper. Add in a few spoonfuls of the herb sauce, saving some for garnish. 

For the Sauce: 

In a food processor, combine all the ingredients for the parsley sauce. *I add an ice cube to emulsify the mixture and solidify the chlorophyll*

If the mixture looks too thick you can add more olive oil. Taste for seasoning and add more salt/pepper if need be. 

Serve each plate with a spoonful herb sauce and crispy chickpeas, enjoy!

Preheat the oven to 425 degrees. Line a sheet tray with parchment paper and add the diced butternut squash. Season with the spices, salt, pepper, and olive oil and toss. Bake for about 40-45 minutes, flipping once halfway through, until tender and beginning to char. 5 minutes before the squash is done, remove the tray from the oven and add the can of black beans that have been strained and rinsed. Add an extra pinch of salt and bake the tray for another 5 minutes. 

Soak the cashews in about a cup of boiling water for 10-30 minutes. 

After the cashews have soaked, drain them and add all the crema ingredients to a food processor. Blend for 2 minutes until creamy. Taste for seasonings and adjust salt/pepper accordingly.  

In a bowl, add the avocado, minced garlic, lime, salt and pepper. Mash with a fork until it is the texture of guacamole. Taste for salt and pepper.

To assemble: 

Warm your tortilla of choice, then layer the avocado mash, arugula, the roasted squash / bean mix, and top with a big spoonful of the chipotle sauce. Garnish with a squeeze of lime. Enjoy!