My husband is an A-MAZING chef. He's been cooking professionally for over 15 years. Last year, we started a healthy dinners to-go service, Trisha's Healthy Table (THT) that served only filling and delicious plant-based meals (lol that's what happens when a Chef and Nutritionist get married!).
We served meals members from all dietary backgrounds that were grateful to have a Chef help them eat more healthy fruits, veggies, whole-grain and beans.
THT's last day is officially this Thursday so we wanted to give you as many recipes that we adopted from as possible. Erik hates making recipes. He either just makes things, or he'll adapt from a recipe.
Here's 11 few recipes we've used or altered (Erik style) to delight our meals members taste buds...
This is a very simple recipes that tastes awesome and is filling. It's an easy way to eat greens or to eat beans, if you don't normally do that.
Chef Erik tip: sautée the chickpeas with vegetable stock, not oil, for more flavor and a lot less calories and fat.
We used this recipe to for the loaf that went with our "Meat" and Three dish. It was also used as the base for Erik's spaghetti and meatballs (he just added a few fennel seeds).
Aka THT's Maple Miso Bowl. Follow this recipe to a "T" and it's delicious.
SO good on Mexican, baked potatoes, corn bread, bagels and the list goes on!
This is Erik's own gazpacho recipe.
A daily dessert that's healthy enough you could eat for breakfast.
Chef Erik tip: Use 12 dates instead of 6 for the filling.
These are so easy to make but SO delicious. This is how you eat beans in dessert but have no idea! They're awesome crumbled on top of banana ice-cream as well.
We used this in our burrito bowl with cashew sour cream, beans, corn, tomatoes, cilantro and scallion.
Chef Erik tip: Omit oil (we never used oil in any of our food).
We served this with the un-fried falafel wrap.
Now Chef Erik and I would love to hear from you. Answer this question by clicking 'comment' below.