Dr Oz: Mark Bittman Vegan Recipes
Food writer Mark Bittman shared his rules for eating vegan before 6:00 and the benefits of such a diet. He also explained to Dr. Oz what it took for him to realize he needed to start eating healthier foods.
Mark Bittman Vegan Scrambled Tofu With Spinach Recipe
Mark Bittman, author of Eat Vegan Before 6:00, told Dr. Oz he lost 36 pounds in just four months simply by following his own vegan guidelines, which include eating only vegan food before 6 p.m.
Check out some of the recipes he used to make the weight loss happen.
Mark Bittman Scrambled Tofu With Spinach Ingredients:
- 1 1/2 pounds silken tofu, drained and patted dry
- 1 large onion
- 1 1/2 pounds spinach
- 1 tablespoon garlic
- 2 tablespoons vegetable oil
- Salt, pepper and chili flakes to taste
Mark Bittman Scrambled Tofu With Spinach Directions:
- Heat the oil in a skillet over medium temperature. Add the onion, garlic and a pinch of salt. Cook until the onions and garlic are fragrant and soft, about 3 to 5 minutes.
- Add some chili flakes and cook for about a minute. Increase the heat to medium-high and stir in the spinach and 1/4 cup water. Add a little salt and pepper and cook, stirring often, until the spinach is wilted.
- Crumble the tofu into the skillet over the vegetables and stir. Watch to make sure nothing burns. When the mixture starts to stick to the skillet it’s ready to serve.
Mark Bittman Eggplant Un-Parmesan Recipe
Mark Bittman Eggplant Un-Parmesan Ingredients:
- 2 1/2 lbs eggplant
- 2 28-oz cans diced tomatoes, with their juice
- 1 onion, chopped
- 5 tablespoons olive oil
- 2 tablespoons garlic, minced
- 1 cup fresh basil leaves, chopped
- 1 cup whole wheat breadcrumbs, ideally coarse-ground
- 1 1/4 teaspoon salt
Mark Bittman Eggplant Un-Parmesan Directions:
- Preheat oven to 450 degrees and position two racks so there is at least four inches between them.
- Cut the eggplant into 1/2-inch round thick slices and spread them on two rimmed baking pans.
- Use 2 tablespoons of the oil to brush the eggplant slices and sprinkle them with 1/2 teaspoon salt and a little pepper. Cook the eggplant until the slices brown on the bottom and sides, 10 to 15 minutes; flip and roast the other side until the eggplant is crisp and golden, which should take an additional 5 to 10 minutes. When they are done cooking, remove them from the oven and lower the oven heat to 400.
- To a skillet over medium heat, add 2 tablespoons of the oil. Add the onion, a 1/2 teaspoon of salt, and cook, stirring frequently until soft, about 3 to 5 minutes. Add the garlic and cook for an additional minute. Add in the tomatoes and cook until they break down and the mixture begins to thicken, about 20 to 25 minutes.
- Spread the bottom of a 9×13-inch baking dish with about 1/2 inch of the tomato sauce. Incorporate a layer of eggplant into the sauce and top with some of the basil. Add another thin layer of tomato sauce and repeat until all the eggplant is used. Top with the breadcrumbs, the rest of the salt, and lots of pepper, then drizzle with the rest of the oil. Simmer the rest of the sauce, about two cups, over medium-low heat, stirring frequently, while the eggplant cooks in the oven.
- Bake until the breadcrumbs are browned and the sauce has thickened, about 15 to 20 minutes. Allow to rest for 10 minutes before serving.
Mark Bittman Pasta With Peas, Ham and Lettuce Recipe
Mark Bittman Pasta With Peas, Ham and Lettuce Ingredients:
- 2 to 3 ounces thinly sliced ham, cut into 1/2-inch-wide strips
- 1 pound of your favorite pasta
- 2 cups peas, fresh or frozen
- 1 cup Parmesan cheese
- 1 shallot, minced
- 1 head bibb or boston lettuce, torn into bite-sized pieces
- 1/2 cup chicken or vegetable stock or dry white wine, more as needed
- 3 tablespoons olive oil
- 2 tablespoons butter
- Salt & Pepper to taste
Mark Bittman Pasta With Peas, Ham and Lettuce Directions:
- Bring a large pot of salted water to boil.
- To a small skillet over medium-high heat, add 1 tablespoon of oil. Add the ham and cook until crisp. Move to a plate and set aside.
- When the water is boiling, add the pasta and cook until just soft. Drain the pasta, saving some of the cooking liquid. In a large skillet melt the butter with the remaining 2 tablespoons of oil over medium heat. Add the shallots, salt and pepper; cook until shallots start to soften, about 5 minutes.
- Add the peas, lettuce and stock or wine to skillet and cook just until the peas turn bright green and the lettuce is wilted, about 5 minutes. Add the pasta to the skillet and keep cooking and stirring until everything is warmed through, adding extra stock or reserved cooking liquid if needed for moisture. Sprinkle with the Parmesan cheese and toss everything together. Garnish with the ham and serve.