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Cook a calorie-cutting holiday recipe from Oprah Winfrey's vegan chef
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Oprah Winfrey's vegan chef pens new cookbook.
Oprah Winfrey gave up bread and cut out the cheese during her famous 21-day vegan cleanse. Now you can sample what she DID eat to lose weight and get healthy by tasting one of her celebrity chef's recipes! Chef Tal Ronnen is known not just as Oprah's vegan chef: he also catered Ellen DeGeneres and Portia de Rossi’s vegan wedding.
Learn more about the chef who prepared vegan delights and try some of his recipes by reading The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat
Portobello Fillets:
* 7 portobello mushrooms , cleaned
* Extra-virgin olive oil to cover
* 12 garlic cloves
* 1 1/2 Tbsp. smoked paprika
* 1 Tbsp. paprika
* 2 Tbsp. Celtic sea salt
* 2 Tbsp. garlic powder
* 1 Tbsp. onion powder
* 1 Tbsp. black pepper
* 1 Tbsp. cayenne pepper
* 1 Tbsp. dried oregano leaves
* 1 Tbsp. dried thyme
Avocado Cream:
* 2 ripe avocados , peeled and pitted
* 1/4 cup vegan mayonnaise (try Vegenaise)
* Juice of 2 limes
* Salt and pepper to taste
- To make the Portobello Fillets: Place the mushrooms in a hotel pan or large metal roasting pan. Cover with olive oil and add the garlic cloves.
- Poach in the oven at 170° for 3 hours. Meanwhile, combine the remaining ingredients in a dish to make the Cajun rub.
- Remove the mushrooms from the oven. Remove from the oil and pat dry. Slice on a bias into 1/4-inch fillets. Rub the Cajun rub into the fillets and grill until heated through.
- To make the Avocado Cream: Combine all the ingredients in a blender until smooth.
- To assemble: Garnish the Portobello Fillets with the Avocado Cream and serve.
- Get more tips on healthy eating and diets by reading Five ways to lose weight as successfully as stars like Britney Spears and Kim Kardashian
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