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ROASTED RED PEPPER, LIMA BEAN & SOYBEAN CAULIFLOWER PLATE
Soybean cauliflower:
1 average-sized cauliflower
1.5 teaspoons of light miso paste
3 teaspoons of premium virgin olive oil
1 clove of garlic
1 tablespoon of tamari
1/2 teaspoon of natural sweetener
1 chili pepper (utilize seeds accordingly)
Lima beans:
500 grams of lima beans
25 grams of fresh cilantro
1/4 small red onion
1 teaspoon of Cumin powder
1 teaspoon of Freshly squeezed Lemon juice
Salt & pepper
Red pepper sauce:
3 red bell peppers
40 grams of blanched almonds
80 grams of sun-dried tomatoes
1.5 tablespoons of lemon juice
1 garlic clove
1/4 teaspoon of chili flakes
1/4. teaspoon of paprika
salt
WHIPPED BASIL COTTAGE, CRUSHED CITRUS & HERB TUBER PLATE
Crushed tubers:
500 grams of baby potatoes
60 milliliters of Extra Virgin Olive Oil
1 teaspoon of oregano
1 teaspoon of garlic powder
1/4 teaspoon of paprika
1.5 teaspoons of lemon zest
Whipped cottage cheese:
125 grams of cottage cheese
75 grams of Greek yogurt
35 grams of basil
1.5 tablespoons of lemon juice
Salt
Garnishes (if desired):
Small bunch of chopped chives
Speedy marinated red onions
½ red onion
1/2 cup of apple cider vinegar
1 teaspoon of sugar
Dash of salt
CRISP LENTIL, BAKED BEET + PUMPKIN, ROSEMARY & ALMOND CRUMB YOGURT PLATE
Yogurt foundation:
4 heaped tablespoons of Greek yogurt
Baked beets & pumpkin:
1 medium/ large beetroot
½ butternut squash
15 grams of assorted roasting herbs: rosemary, thyme
salt & pepper
First press olive oil
Lentils:
250 grams of puy or beluga lentils (I used merchant gourmet pre-cooked lentils in pouch)
1 tablespoon of butter
2 garlic cloves
1/2 teaspoon of Herbes du Provence
Handful of fresh parsley
1 teaspoon of lemon zest
Salt
First press olive oil (if desired)
Almond and herb crumb:
50 grams of flaked almonds
1 sprig of fresh rosemary
Salt
Credit: YouTube/Tish Wonders
