—  Detox week!!!!

vegan and vegetarian recipes—

Level 1= Easy 30 min—-Level 2=Moderate 60 min—-Level 3=Difficult 120min

Lesson 8 Turkish Fire Roasted Eggplant Red Pepper Salad (vegan/ gluten free)

Sunday 3/29/2020 12pm EST

Level 1 30 min —-Yield 2

• 3 medium sized globe eggplants

• 3 medium sized red bell peppers

• 3-5 tbsp olive oil

• handful of basil

• handful of parsley

• 2 long thin green peppers

• (optional) 1 tsp pomegranate molasses

• 1 lemon juice and zest

• (optional) 1 tsp red chili flakes

• (optional) pomegranate seeds

• salt/pepper

will need a gas fire range if not please bake your eggplant and bell peppers prior to class.

Lesson 9 Portabello Mushroom “steak” with Creamy Kale Salad (Vegan/ gluten free)

Monday 3/30/2020 12pm EST

Level 2 60 min —-Yield 2

• 1 avocado

• 1 lemon

• 1 clove minced garlic

• 1tsp mustard

• 1 bundle of organic kale (stem s removed)

• 2 large portabello mushrooms

• 3 tbsp Oil (olive oil or sesame oil)

• 1 tbsp soy sauce or tamari

• 1 tsp mustard

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp brown sugar

• salt/pepper

Will need a heavy bottom pan or grill pan

Lesson 10 Spinach Pesto with Spiced Cauliflower “steak”

(Vegan/ gluten free)

Tuesday 3/31/2020 12pm EST

Level 2 60 min —-Yield 2

• One large Cauliflower

• 1 tsp paprika

• 1 tsp garlic powder

• salt/pepper

• 2 tbsp mustard

• 1 tbsp honey

• 1 tbsp water

Spinach Pesto

• 2 cups packed spinach leaves

• 1/4 cup chopped fresh herbs (mint,parsley, dill etc)

• 1/2 cup tahini

• 1/4 cup lemon juice (1-2 lemons)

• 2 garlic cloves minced

• 1/2 tsp salt

• 2-4 tbsp water

  Will need your oven!