Think of the hardest thing you've ever accomplished. Did it save your life? Milan Ross lost over 300 pounds and created a book, The Change Cookbook, and food brand empire with the mission of doing just that: saving lives. Milan and his son Nigel are sharing three healthy plant-based recipes with Teresa Strasser, that the entire family will enjoy.
Milan Ross Recipes for Plant-Based Meals:
1. The Grown Man PB&J </span></span></span>
Ingredients: </span></span></span>
2 Slices Bread (of your choice) </span></span></span>
Low-sugar Peanut Butter (or nut butter of your choice) </span></span></span>
Low-sugar Preserves (fruit of choice) </span></span></span>
1 Banana </span></span></span>
Pinch of Cinnamon </span></span></span>
Pinch of Nutmeg </span></span></span>
Directions: </span></span></span>
Spread Peanut Butter on one slice of bread and preserves on the other. </span></span></span>
Slice up the banana and place the pieces on the side with the peanut butter (banana sticks into peanut butter and stays in place better than in the preserves) </span></span></span>
Sprinkle cinnamon and nutmeg over the bananas and top with the other slice. </span></span></span>
Benefits: </span></span></span>
Nut butter = protein </span></span></span>
Preserves = fruit </span></span></span>
Bananas = potassium </span></span></span>
Cinnamon = anti-oxidents & anti-inflammatory </span></span></span>
Nutmeg = helps with digestion </span></span></span>
2. Veggie Mac n Cheese </span></span></span>
Ingredients: </span></span></span>
4 Quarts Water </span></span></span>
1 Tablespoon Sea Salt </span></span></span>
8 Ounces Macaroni </span></span></span>
2 Tablespoons Shallots, peeled and chopped </span></span></span>
1 Cup Red or Yellow Potatoes, peeled and chopped </span></span></span>
¼ Cup Carrots, peeled and chopped </span></span></span>
1/3 Cup Onion, peeled and chopped </span></span></span>
1 Additional Cup Water </span></span></span>
¼ Cup Raw Cashews </span></span></span>
2 Teaspoons Sea Salt </span></span></span>
¼ Teaspoon Garlic, minced </span></span></span>
¼ Teaspoon Dijon mustard </span></span></span>
1 Teaspoon Lemon Juice, freshly squeezed </span></span></span>
¼ Teaspoon Black Pepper </span></span></span>
1/8 Teaspoon Cayenne (optional) </span></span></span>
¼ Teaspoon Paprika </span></span></span>
4 Tablespoons Nutritional Yeast </span></span></span>
Directions: </span></span></span>
In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside. </span></span></span>
In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft. </span></span></span>
In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, cayenne, and </span></span></span>Nutritional Yeast. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. </span></span></span>
Top with vegan bacon and </span></span></span>Kelly's Croutons Just Crumbs
Benefits: </span></span></span>
Added serving of vegetables </span></span></span>
Garlic boosts immune system </span></span></span>
Cayenne boosts metabolism & helps with digestion </span></span></span>
Paprika full of vitamin A, E, B-6, Iron </span></span></span>
Cashews packed with vitamins, minerals, and antioxidants </span></span></span>
Nutritional Yeast – full of protein, anti-viral, anti-bacterial properties, boosts immune system, improves digestions </span></span></span>
3. Tempeh Maple Smoked Pepper Bacon BLT</span></span></span>
Ingredients: </span></span></span>
8 Ounce Package </span></span></span>Tempeh
¼ Cup </span></span></span>Pure Grade B Maple Syrup
2 Tablespoons </span></span></span>Coconut Aminos
4 Tablespoons Vegan Worcestershire sauce </span></span></span>
2 Level Tablespoons Smoked Paprika </span></span></span>
1 Level Tablespoon Black Pepper </span></span></span>
1 Tablespoon Water </span></span></span>
1 Beefsteak Tomato Thinly Sliced </span></span></span>
Vegan Onion Roll (you can use your favorite roll or bread) </span></span></span>
1 Head of Romaine Lettuce </span></span></span>
1 Avocado </span></span></span>
3 cloves roasted garlic, minced </span></span></span>
Directions: </span></span></span>
Preheat oven to 450 degrees </span></span></span>
In a small mixing bowl combine the maple syrup, </span></span></span>coconut aminos, Worcestershire sauce, paprika, and black pepper. Make sure all ingredients are mixed well together. Then set aside.
Next, take your 8 ounce package of tempeh and slice it as thin as you can without it falling apart. The thinner you slice it the crispier it will be. </span></span></span>
Now dip each piece of your sliced tempeh into your combined ingredients (Make sure each piece is well coated). </span></span></span>
Arrange the newly dipped tempeh in a single layer in nonstick baking dish. Pour the remaining marinade over the tempeh and let it marinate for 30 minutes. </span></span></span>
Place a metal rack on top of a baking sheet and arrange the tempeh in a single layer and bake for fifteen minutes. Because the rack allows air to circulate completely around the tempeh there is no need to flip. </span></span></span>
When finished baking simply remove baking sheet from the oven and allow bacon to cool. </span></span></span>
Slice your rolls in half and lay them slice side down directly on rack in a 400-degree oven and allow them to toast (About 3 to 5 minutes watching them closely) </span></span></span>
Mash avocado with roasted garlic for a spread substitute to mayo, and spread on toasted roll. </span></span></span>
To plate, pile up to six pieces of the maple tempeh bacon on your toasted roll, followed by a thin slice of beefsteak tomato, and a crisp piece of romaine lettuce. Lastly, place the top of your roll on top and enjoy.
The Change Immersion is Milan's three-day event packed with a mix of healthy food, educational sessions and practical application demonstrations. Learn more at </span></span></span>ChangeImmersions.com
Special thanks to Milan Ross for these recipes in advance of his follow-up to the best-selling </span></span></span>The Change Cookbook; The </span></span></span>Full Flavor Vegan Cookbook will be out in March of 2018.</span></span></span>
Would you ever go on a plant-based diet? Join the conversation!