VEGAN Gyros & More | Interview and Cooking with Chef Kelley Williamson
3865 DELICIOUS DINNER RECIPES to support your weight loss:
https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. Kelley focuses on facilitating cooking classes, offering personal chef services and sharing food information, recipes and ideas through all of the classes that she teaches. Kelley has taught over 6,000 individuals on plant based nutrition and has a passion for helping people heal through food.
Kelley has classes at Tagawa Gardens, Whole Foods, Natural Grocers, and her own “cook with me” cooking School. To find out more please go to: https://www.meetup.com/Denver-Healthy-Plant-Based-Cooking-Classes/
Kelley most recently formed a non-profit, Healthy Living thru Nutrition which will focus on establishing relationships with schools, students, families, and volunteers across the state of Colorado. The essential purpose of this non-profit will be to fulfill the Healthy Living thru Nutrition mission by teaching cooking classes that focus on proper nutrition, which helps families build the skills and knowledge to cook meals and make healthy choices on their own.
Website: www.plantbasedkitchen.com
Plant Based Gyros
(6 servings)
Ingredients:
Jackfruit Pork:
4 tablespoons vegetable broth
1 medium red onion, finely diced
4 cloves garlic, minced
1/8 teaspoon ground cloves
¼ teaspoon ground cinnamon & ½ teaspoon ground cumin
2 teaspoons dry oregano
½ teaspoon chili powder, adjust to taste
2 tablespoons tomato paste
2 cans of jackfruit in water
4 tablespoons soy sauce & 2 tablespoons maple syrup
Sea salt and black pepper to taste
2 teaspoons apple cider vinegar
Tzatziki Sauce
1 cucumber
2 tablespoons chickpea flour
½ cup cashews, soaked
1 teaspoon garlic powder
2 tablespoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon dried mint, adjust to taste
Sea salt and black pepper to taste
Remaining Ingredients:
1 small cucumber
Handful of cherry tomatoes, quartered
6 large pitas, gluten free
6 romaine lettuce cups, shredded
1 small red onion, finely sliced
2 medium potatoes, optional
Vegetable broth, as needed
Directions:
Preheat oven to 350 degrees.
Jackfruit Pork: Drain the jackfruit and shred the jackfruit into bite sized pieces and set aside.
Heat up the vegetable broth in a skillet and sauté the diced onion until translucent. Add the garlic and sauté. Add the spices and stir well then mix in the tomato paste.
Then add in the rest of the ingredients and simmer the mixture for about 10 minutes and then allow to cool.
Just before you are ready to serve, add the jackfruit to a parchment lined baking sheet at 350 degrees and bake until caramelized – about 10 to 15 minutes.
Potato Fries: Heat the oven to 350 degrees and line a baking sheet with parchment paper. Scrub the potatoes and then cut them into thick matchstick size. Coat them with vegetable broth (drizzle over) and then bake for about 30 minutes – until browned and flipping them halfway through. Season with sea salt, black pepper and a little oregano.
Assembly: Warm the pitas in the oven. Place the warmed pitas on a work surface, fluffier side down. Fill with lettuce, cucumber, tomato, onion and baked jackfruit. Gently fold the pitas over the filling, wrap in a piece of paper and tie with a string. Serve with a dollop of tzatziki.
Tzatziki Sauce: Wash the cucumber and grate coarsely. Squeeze the water out of the cucumber using a cotton cloth or a spoon. Save the water from the cucumbers.
Drain the cashews and chop them roughly. Divide into 4 portions. Place the lemon juice, cucumber juice at the bottom of the blender. Add a portion of the cashews and blend until smooth. Keep adding portions of the cashews and blend until smooth. Season with garlic powder, sea salt and black pepper and mint and some apple cider vinegar. If you would like to add the juice from the cucumber you can add as needed. Mix in the grated cucumber and chill to allow to thicken.
Greek Cucumber Noodle Salad
(4 servings)
Ingredients:
Dressing
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 teaspoon dried oregano
Sea salt to taste
1 garlic clove, minced
1 teaspoons nutritional yeast
Other Ingredients:
2 large cucumbers, spiralized
1 cup Castelvetrano olives, cut in thirds
1 cup tomatoes, diced
2/3 cup red onion, finely chopped
2 avocados, pitted and diced
2 cups spinach, chopped
Directions:
Dressing: Combine all ingredients in a bowl and whisk then set aside.
Cucumbers: Spiralize your cucumbers and set aside.
Chop all the rest of the vegetables and then place all ingredients in a large bowl and drizzle on the dressing. Mix well and then serve or chill until later.