RATATOUILLE FLATBREAD PIZZA AND CHIMICHURRI CORN ON THE COB FROM THE PLANT-BASED FOR LIFE COOKBOOK
1895 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
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More from the NEW BOOK RELEASE!
The Plant-Based for Life Cookbook, by Vicki Brett-Gach
Vicki Brett-Gach is a sugar-free, oil-free Certified Personal Chef, Master-Certified Vegan Lifestyle Coach, and Plant-Based Culinary Instructor. Her new book, The Plant-Based for Life Cookbook, launched this month, with more than 100 delicious recipes you’ll want to make again and again.
Get the “The Plant-Based for Life Cookbook” here:
https://amzn.to/3vVD75X
Vicki draws on years of professional culinary and coaching expertise, to make eating healthy EASY. With tantalizing flavor combinations like Indonesian Peanut Sauté, Ethiopian Lentil Soup, Kale Caesar Salad, Chocolate Strawberry Brownies, and warm Cinnamon Applesauce Donuts – The Plant-Based for Life Cookbook has you covered, with recipe after recipe designed to inspire and motivate you in your own plant-powered kitchen.
Order The Plant-Based for Life Cookbook now, and receive NINE EXTRA RECIPES that just couldn't fit into the cookbook!
To get the bonus, submit your order details here:
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Vicki is a graduate of Dr. McDougall’s Starch Solution Certification program, and is Forks Over Knives Plant-Based Certified. She holds certificates in Culinary Health Coaching, in Plant-Based Nutrition, and in Wellness Counseling, and is trained in Nutrition for a Healthy Heart, and in Dietary Therapy for Reversing Common Diseases. As a coach, Vicki has helped people with health challenges across the nation reverse chronic conditions, one delicious meal at a time, and she teaches whole food plant-based cooking classes to individual clients and groups of all sizes.
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Website and Blog:
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RATATOUILLE FLATBREAD PIZZA
Serves 1 or 2
2 sprouted whole-grain tortillas (such as Ezekiel)
1 1/2 cups ratatouille* (recipe below)
1 1/2 cups mashed potatoes** (my method is below)
garnish: fresh basil
Preheat oven (or toaster oven) to 400 degrees.
Place whole grain tortillas or flatbreads onto a baking sheet. Slather with a thick layer of mashed potatoes.
Top the potatoes with the ratatouille, and sprinkle fresh basil on top.
Bake flatbread pizzas for approximately 10 to 12 minutes, or until the edges begin to turn crispy and golden brown, and the center is hot and bubbling. Remove from oven, and serve hot.
* RATATOUILLE
1 onion, chopped
1 garlic clove, minced
2 to 3 zucchinis, quartered lengthwise, and thinly sliced
1 red bell pepper, chopped
1 15-ounce can diced fire-roasted tomatoes
1 or 2 pinches cayenne pepper
handful of fresh basil
salt and black pepper, to taste
Preheat oven to 400 degrees.
Add onions, garlic, zucchini, and bell peppers to a large nonstick roasting pan. Add a bit of water to avoid sticking to the pan, and roast vegetables for about 30 to 50 minutes, or until completely tender, stirring and scraping up any sticking vegetables a couple of times during roasting.
Once vegetables are golden and fork-tender, mix in the tomatoes and cayenne pepper, and toss gently to combine. Continue roasting for another 10 or 15 minutes. Remove from oven, and finish with fresh basil, and season with salt and pepper to taste.
Set aside to use over Ratatouille Flatbread Pizza.
CHIMICHURRI CORN ON THE COB
Serves 6
Chimichurri Sauce
1 cup fresh flat-leaf parsley
1 cup fresh cilantro
1 cup fresh basil
3 tablespoons water
2 tablespoons apple cider vinegar
1/2 garlic clove
juice of 1/2 lime
1/4 teaspoon kosher salt (or to taste)
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
Corn on the Cob
6 ears corn on the cob, husks and silk removed
Place the Chimichurri Sauce ingredients in a high-powered blender, and process until smooth. Set aside.
Using your favorite method, cook fresh corn until tender-crisp. I like steaming the corn in either a glass-covered steaming basket or in a large nonstick skillet with an inch or so of water.
Once corn is tender, remove from heat. Slather hot corn with Chimichurri Sauce, and serve immediately.
Refrigerate remainder of the sauce for another time.
MOROCCAN STRAWBERRY ALMOND MILKSHAKE
Serves 1
4 ice cubes
3 to 5 Medjool dates, pitted (use more or less, to taste)
1/2 cup unsweetened plain or vanilla almond milk
3 or 4 large strawberries (about one handful)
1/4 banana
Place all ingredients in a high-powered blender.
Process first on low, and gradually work up to high speed until mixture is completely smooth. Pour into a glass and enjoy immediately.