Author: Trevor

Prep

• Seitan / Shallots / Green beans - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
• Tarragon - Finely chop tarragon. (Can be done up to 1 day ahead)
• Potatoes - Peel and cube potatoes.

Make

• Heat oven to 425F / 218C.
• Place potatoes in a saucepan and cover with cold water and some salt. Cover and bring to a boil. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
• Meanwhile, toss green beans with olive oil, mustard (portion for green beans), and balsamic vinegar. Season with some salt and pepper and spread out on a sheet pan. Roast until tender, shaking the pan halfway through cooking, 18 to 20 minutes.
• Once green beans are roasting, heat a large skillet with cooking oil over medium heat. Add seitan and sear on all sides until golden, 6 to 8 minutes.
• Add butter (portion for seitan) to pan with seitan. When butter melts, add shallots and tarragon. Saute until shallots are soft, 2 to 3 minutes. Stir in apple cider vinegar and mustard (portion for seitan).
• Add flour to seitan and stir until no dry spots remain. Slowly pour in stock while whisking. Simmer sauce until thickened, 2 to 3 minutes. Season with some salt and pepper. Set aside, covered to keep warm.
• Drain potatoes and let sit in a colander for ~5 minutes to allow the steam to escape (this creates creamier potatoes vs. liquidy potatoes).
• Use a masher to mash potatoes with sour cream, butter (portion for potatoes), and some salt.
• Serve seitan and sauce over mashed potatoes. Enjoy green beans on the side.

Prep

• Pecans / Shallots / Tarragon - Prep as directed. Store separately. You can leave the pecans raw for the salad, or if you prefer, you can toast them in a dry skillet over medium heat, stirring frequently until fragrant, ~4 minutes. (Can be done up to 5 days ahead)
• Brussels sprouts - Put the slicing disk in a food processor and shred sprouts. If using the best processor (Breville Sous Chef) turn the slicer to just under 2. We've had it thinner as well, it makes it more voluminous which you may prefer but make extra dressing to compensate. (Can be done up to 3 days ahead)
• Chicken breasts - Slice into thick strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)

Make

• Combine mustard, vinegar, honey (the portions for the sprouts), and olive oil. Season with some salt and pepper. Toss with brussels sprouts, cranberries, and pecans. Crumble goat cheese over top.
• Heat a skillet or saute pan over medium-high. Add cooking oil. When oil begins to shimmer, add chicken and saute until golden brown and cooked through, 2 to 3 minutes on each side. Transfer to a plate and return pan to heat. Add shallots and vinegar (portion for the chicken) and saute, scraping up any bits on the bottom of the pan, until shallots become tender, ~3 minutes. Add stock, tarragon, mustard, and honey (the portions for the chicken) and whisk. Simmer until sauce thickens, ~2 minutes. Add chicken back into the skillet and stir to coat in sauce.
• Serve chicken with extra pan sauce over top and salad on the side. Enjoy!

Blender

• Put it all in a blender.  Blend it up, scraping the sides with a spatula to get it going. Don't give up, and let the motor rest if it gets hot. It will eventually blend like a thick smoothie once it gets fine & hot. I don't have a food processor, but I hear it's much faster.

Food processor

• edit: Now that I have a food processor it's so easy! Just turn it on and let it go until it's your desired smoothness - I prefer a fast moving tornado (about 2 to 3 minutes). No need to pulse, no need to let it cool.

• Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
• Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!
• Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance.

• Spread in layers as listed above, making about three layers.
• Save enough French-fried onion rings to crumble and sprinkle over top about 20 minutes before serving.
• Add 1/2 cup water and cook on high for 7 to 10 ours, or low 12 to 18 hours.

• toss pork in flour mixture to coat.
• cook onion in a little olive oil till soft.
• add pork and then garlic on top of pork. don't stir much so that pork can brown. when pork is browned add the chicken broth and stir to deglaze the pot.
• add posole pieces. add some water to reach correct amount of liquid. bring to a boil, stir, then turn down to a simmer and cook covered for about an hour, stirring occasionally.
• add chiles when convenient. when almost done, add tomatoes and oregano.
• if there is too much liquid cook at high temp with lid off until broth is reduced. taste for cumin and garlic, adding more if desired. add honey until tomato flavor 'peaks.'
• serve with sides, making sure to add lots of delicious fresh lime juice.

defrost salmon

• If salmon is frozen, put it in some warm water to defrost it quickly. It's safe so long as it's small enough to defrost in less than 10 minutes.

glaze

• Mix equal parts mustard & honey in a bowl. Add a few cloves of chopped garlic. Add a few glugs of olive oil. Add a bit of balsamic vinegar, about 1/3 of olive oil used. Season with salt & pepper, and mix.

bake salmon

• Line baking pan in enough foil to wrap around fish. Lay salmon in the foil and cover in glaze. Wrap salmon and bake at 375 for ~20-25 minutes, you may need more or less time depending on thickness. It's done when it flakes with a fork.

• PREP THE PRODUCE Preheat your oven to 425 °F. Rinse and dry produce. Peel and slice the onion. Deseed and slice the red pepper. Mince garlic and set aside.
  
• READY THE VEGETABLES Place the onion, red pepper, and jackfruit on a foil-lined baking sheet. Toss the with chili powder, 1 tsp oil, and a pinch each salt and pepper.
  
• ROAST THE JACKFRUIT AND VEGETABLES Spread evenly, and place in the oven. Roast until golden brown and beginning to char, about 15 minutes. Remove baking sheet from oven.
  
• WARM THE TORTILLAS While the vegetables roast, wrap your tortillas in tin foil. When the vegetables are done roasting, you can put them in the turned off oven to gently warm until you’re ready to eat.
  
• MAKE THE SAUCE Rinse and halve the lime. In a small bowl, combine juice from half of the lime, minced garlic, vegan sour cream and a pinch of salt and stir to combine. Rinse and dry the cilantro, then pick the leaves and tender stems.
  
• ASSEMBLE FAJITA Remove the vegetables, jackfruit, and tortillas from the oven. On a large plate evenly divide the tortillas. Top them with the with roasted vegetables and jackfruit, the red cabbage, cilantro, and drizzle with your lime crema. Enjoy!