Lisa Oz’s Vegetarian Recipes

Lisa Oz’s Vegetarian Recipes



In the Kitchen.

Lisa Oz is married to America’s favorite doctor, Dr. Oz, and shows Wendy how to make some healthy recipes that the whole family will enjoy, from her new cookbook, “The Oz Family Kitchen.”

Get cookin’ now!


Almond-Crusted Tofu with Cilantro Chimichurri
Chimichurri Ingredients:
2 cups packed fresh cilantro leaves
2 tablespoons fresh lime juice
2 garlic cloves, minced
2 teaspoons seeded and minced jalapeño
1 teaspoon pure maple syrup
1/4 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper

Chimichurri Directions:
Pulse the cilantro, lime juice, garlic, jalapeño, and maple syrup in a food processor until the cilantro is finely chopped. With the machine running, pour the oil through the tube and process until the chimichurri is smooth. If necessary, add water, a tablespoon at a time, to give it a sauce-like consistency. Season to taste with salt and pepper. Transfer the Chimichurri to a bowl and let stand while preparing the tofu.

Tofo Ingredients:
1/2 cup almond flour
1/4 cup nutritional yeast flakes
1 teaspoon granulated garlic or garlic powder
1 teaspoon chili powder
1/2 teaspoon fine sea salt
2 large eggs
One 14-ounce package extra-firm tofu, drained and pressed to remove excess moisture
Extra-virgin olive oil, as needed

Tofu Directions:
Position a rack in the center of the oven and preheat the oven to 400 °F.

Mix the almond flour, nutritional yeast, granulated garlic, chili powder, and salt together in a wide, shallow dish.

Beat the eggs together in a second dish. Cut the tofu vertically into eight equal slices. Dip each tofu slice in the eggs to coat, letting the excess egg drip back into the dish.

Coat the tofu in the almond mixture, gently patting the coating to adhere. Transfer to a platter and let stand for about 10 minutes to help the coating set.

Lightly oil a large rimmed baking sheet. Place the baking sheet in the oven and let it heat until it is very hot, about 3 minutes. Remove the baking sheet from the oven and arrange the tofu on the sheet. Return to the oven and bake until the crusted undersides are golden, about 12 minutes. Flip the tofu over and continue baking until the crust is golden brown, about 12 minutes more.

Transfer two tofu slices to each dinner plate. Drizzle each with out 2 tablespoons of the Chimichurri and serve.

Spiced Sweet Potato Oven Fries with Garlicky Yogurt Dip
Garlicky Yogurt Dip Ingredients:

One 7-ounce container plain Greek yogurt (3/4 cup plus 2 tablespoons)
1 teaspoon tahini
1/2 teaspoon honey
1 garlic clove, crushed through a garlic press
Kosher salt, to taste

3 large orange-fleshed sweet potatoes
1 tablespoon extra-virgin olive oil, plus more for the baking sheets
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
Kosher salt

Directions: Position racks in the top third and center of the oven and preheat the oven to 400 °F.

Directions: Mix the yogurt, tahini, honey, and garlic together in a small bowl. Season to taste with salt. Let stand at room temperature to blend flavors while preparing the sweet potatoes.

Peel the sweet potatoes. Trim off and discard the pointed tips (they tend to burn during roasting). Using a large knife, cut each sweet potato lengthwise into slabs about 1/2 inch thick, and then into fries about 1/2 wide. Lightly oil two large rimmed baking sheets.

Toss the potatoes with the oil in a large bowl. Add the oregano and red pepper flakes, and toss again, seasoning the fries with 1 teaspoon salt. Divide the sweet potatoes between the baking sheets, spreading them out in single layers. Bake, flipping the fries over halfway through cooking, until they are tender and browned, about 40 minutes.

Serve the sweet potatoes immediately with the dip.

Carrot Cake with Cashew Frosting
Cashew Frosting Ingredients:

1 1/2 cups unsalted and unroasted whole cashews (6 ounces)
1/2 cup confectioners’ sugar
2 tablespoons coconut oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/3 cup coconut milk, as needed

Carrot Cake Ingredients:
2 cups shredded carrots (use the large holes of a box grater)
1 cup packaged light brown sugar
1/2 cup coconut oil
1/2 cup coconut milk
1 teaspoon vanilla extract
3/4 unbleached all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon fine sea salt
1/2 cup finely chopped walnuts (2 ounces)
Grated zest of 1 orange

To begin frosting: Put the cashews in a large bowl and add enough water to cover them by 1 inch. Let them stand until softened, at least 2 and up to 4 hours. Drain well.

To make the cake: Put 1 cup of the shredded carrots in a medium saucepan. Add enough cold water to barely cover the carrots and bring to a boil over high heat. Reduce the heat to medium low and simmer until the carrots are tender, about 10 minutes. Drain well. Purée the carrots in a mini food processor or blender. You should have 1/3 cup of purée.

Position a rack in the center of the oven and preheat the oven to 350 °F. Lightly and evenly coat the inside of an 8-inch square baking pan with solid coconut oil. Dust with flour and tap out the excess flour.

Beat the brown sugar and coconut oil with an electric hand mixer at high speed until slightly paler in color, about 1 minute. Add the coconut milk, vanilla, and the carrot purée and beat until foamy, about 1 minute more. Whisk the all-purpose and whole wheat flours, cinnamon, baking powder, baking soda, allspice, and salt together in a large bowl, being sure to break up any baking soda clumps. Pour in the brown sugar mixture and mix just until combined into a thick batter. Stir in the remaining 1 cup shredded carrots with the walnuts and orange zest. Spread the batter evenly in the cake pan.

Bake until the cake springs back when pressed gently in the center with a fingertip, about 35 minutes. Let cool completely in the pan on a wire cake rack.

To complete the frosting: Transfer the drained cashews to a food processor. Add the confectioners’ sugar, coconut oil, vanilla, lemon juice, and salt, and pulse until the nuts are finely chopped. With the machine running, and occasionally stopping to scrape down the sides of the work bowl, add enough of the coconut milk to make a smooth, spreadable frosting. Spread the frosting over the top of the cake. Cut into squares and serve.