Chef Essie's Recipes
Spinach pomegranate salad
Serves 4-6
Ingredients
3 cups baby spinach
1 cup grilled chicken strips/ tempeh
1cup pomegranate seeds
1/4 cup pecans
1/4 cup balsamic vinegar
1 tablespoon honey
3 tablespoons extra virgin olive oil
1 tablespoon garlic powder
1 teaspoon sea salt
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Instructions
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Combine olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl. Whisk it until well homogenized.
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Slice the red onion and apple.
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Arrange all of the ingredients into a large bowl. Then drizzle with the balsamic vinaigrette and mix . Eat fresh.
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Crispy Bruschetta
Serves 6-8
Ingredients:
1 french bread baguette
1 small jar of black caviar
1 tub creme fraiche (6 oz) or substitute with sour cream
2 garlic cloves
Olive Oil
Zest of one lemon
Instructions
Toast baguette, rub garlic on toast. Drizzle olive oil. Spread creme fraiche. Top with black caviar
Roasted Eggplants
Serves 3-5
Ingredients
2 Eggplants, sliced into oval shapes
Salt
Black pepper
1 teaspoon basil
1 teaspoon garlic powder
Handful fresh basil
1/2 cup vegan parmesan
Instructions
Preheat oven to 375 roast or 350 air fryer. Season the eggplant slices with salt. Soak in salt for 30 minutes. Rinse excess salt with water.
Arrange them on a baking sheet in a single layer (or two if you don’t have room). Brush or drizzle them with the olive oil, and season with garlic powder, basil, oregano, salt, and pepper. Flip over and repeat the oil and seasonings.
Roast eggplant in the oven. Cook eggplant until it’s soft, golden, and starting to caramelize. Don’t remove it too soon — wait for that caramelization! Sprinkle with parmesan