Jan 16

Jan 16 Plant Based Recipes

We’ve partnered with Agathe Regina Holowatinc (MLIS, INHC, Co-Founder and Director, FUELLED Bermuda Ltd.) to host cooking demos for our Zest Wellness members. Below are the delicious recipes from the most recent demo. Enjoy!

Roasted Taco Cabbage

Ingredients:

• 1 large green or red cabbage or 2 medium/small sized cabbages

• ¼ cup of an oil that performs well in high temperatures such as avocado oil, grapeseed oil or an olive oil made for roasting.

• 1-2 packages of your favourite taco seasoning, or more to taste (check ingredients to make sure it doesn’t include chemicals or flour or other ingredients that aren’t spices).

Optional:

• 2-3 organic green apples • 2-3 cans of chickpeas

Directions:

Preheat oven to 400 degrees. Wash cabbage. Pat dry. Cut in half length-wise so that you have 2 pieces. Then go to town chopping it up into half inch thick slices/parts. Do the same for apples, if using. Place onto a baking pan, uncovered. Toss in drained and rinsed chickpeas, if using. Drizzle oil over all of the pieces. Rub the oil on with your hands so that the oil covers every part but doesn’t leave a heap of oil on the bottom of your pan. Add more oil if you need to so that it is all fully coated and glistening. Do not skimp on the oil. Sprinkle taco seasoning all over it and place into hot oven. Roast for 45 minutes and remove from oven when the top looks brown in parts. You want to see some charred bits. Do not pull them out of the oven as soon as they are tender and cooked through – they’re still not finished at that point. Keep them in the oven until they reach the fullest expression of themselves. Serve hot. This freezes well and keeps in the fridge for a couple of days.

Savoury Turmeric Rice with Onions

Ingredients:

• 2 cups boiled rice (brown or basmati or black or whatever you have)

• 2-3 onions, sliced

• 2-3 Tbsp coconut oil for frying

• 1 heaping tsp turmeric

• ½ tsp Celtic sea salt or Himalayan salt

• Cracked black pepper to taste

• ½ bunch parsley, chopped (optional)

Directions:

Boil the rice and put aside. Pour oil into a wok style pan or a regular frying pan and place over medium heat. Add turmeric and sauté until the flavours are enticed out of it, approximately 10 seconds. Add sliced onions and sliced garlic. Stir fry altogether. Add more oil so it glistens. Add sea salt and keep frying, mixing all ingredients around the pot until soft, golden, sweet and orange. Add rice and blend together on low heat until well combined. Add sea salt, cracked black pepper and parsley to taste. Remove from heat and serve hot to the ones you love. This works well with stir-fried vegetables. Store leftovers in the fridge. ************************ *************************************************** Tip: In some cases, heating your spices over medium heat in oil before you use them in your recipe (instead of using them right out of the jar) helps bring their flavours out to the fullest expression of themselves. That means more bang for your buck. ***************************************************************************

Kale Salad with Homemade Tahini Salad Dressing

Ingredients:

• 5 cups of kale, deveined and torn into pieces

• ¼ cup tahini

• 3 Tbs lemon juice

• 1 Tbs Braggs Liquid Aminos

• 1 Tbs honey

• 1/8 tsp cayenne pepper

• ¼ cup water

Directions:

Blend everything but the kale in a blender until smooth and creamy. Mix and massage into kale. Add nuts, seeds, dried fruits, etc. to make it extra incredible.

Thank you Agathe for the delicious meal ideas!

You can connect with Agathe by following her on social media @fuelledbermuda.