• Sauces, Dips, & Dressings

    Oil-Free Argentinian Chimichurri Sauce

    Easy  |  Servings: 8  |  Ready In: 5  minutes |  Yield: 1 cup Fresh parsley, oregano, and a pop of flavor from red wine vinegar come together in this oil-free recipe for traditional Chimichurri. This healthy vegan condiment pairs well with grilled or roasted vegetables like Oil-Free Roasted Rosemary Garlic Potatoes, Grilled Portobello Mushrooms, or Whole Roasted Argentinian Cauliflower. Ingredients ¼ cup roasted cashews 2 tablespoons red wine vinegar 1 teaspoon lemon juice 1 clove garlic 1 shallot, peeled and quartered 1 bunch flat-leaf parsley 2 tablespoons fresh oregano ½ teaspoon red chili flake ½ teaspoon salt ¼ teaspoon ground black pepper ¼ – ½ cup water, as needed How it’s Done: To make the Oil-Free Argentinian Chimichurri Sauce: Combine everything except the water in a blender. Add ¼ cup of the water and puree. Add more water, as needed, to reach a smooth, pourable consistency. Serve over your favorite roasted or grilled vegetables like Oil-Free Roasted Rosemary Garlic Potatoes, Grilled Portobello Mushrooms, or Whole Roasted Argentinian Cauliflower. Chef’ Katie’s Tips Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. For this recipe, roasted cashews add rich, nutty flavor, while also bringing healthy fiber and key nutrients. You can substitute with other roasted nuts and seeds (pistachios, pumpkin seeds, or ½ an avocado are my favorites). For a less calorie-dense option, swap out the cashews for 1 cup of chickpeas. Raw Version: This version uses roasted cashews to add a layer of

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  • Mains

    Whole Roasted Argentinian Cauliflower – Oil-Free Recipe

    Advanced |  Servings: 4  |  Ready In: 5  minutes |  Yield: 1 head cauliflower Whole Roasted Cauliflower has become the new glory child in the plant-based world, and it’s no wonder. This beautiful vegetable makes a gorgeous presentation with satisfying vegan flavor. After experimenting with a few techniques, this is my ultimate oil-free recipe.  Boil the cauliflower first to make it tender.  Then roast it at a very high temperature to add some char.  Serve with Oil-Free Argentinian Chimichurri Sauce and Oil-Free Roasted Rosemary Garlic Potatoes for an impressive dinner. Ingredients 1 big head yellow cauliflower 2 tablespoons nutritional yeast ½ teaspoon garlic granules 1 tablespoon fresh oregano (or ½ tablespoon dried), chopped ½ teaspoon red chili flake ¼ teaspoon salt 2 tablespoons water How it’s Done: Preheat your oven to 550F. To make the Whole Roasted Argentinian Cauliflower:  Bring a large pot of water to a boil.  Remove any leaves from the cauliflower and place in the boiling water.  Boil for 10-15 minutes, until the thickest part of the stalk is knife-glide tender.  Drain and set aside to let cool. In a small bowl combine nutritional yeast, garlic, oregano, red chili, salt, and water.  Use a fork to combine, until you get a thick yellow paste.  When the cauliflower is cool enough to handle, place it in a square metal baking dish.  Use your hands to spread the paste all over the cauliflower.  Get into as many nooks and crannies as you can. Add a 1/4 cup of water

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