PETA Global AU 2024 Issue 3

W e know that meat, cheese, and other animal-derived foods are full of fat, leaving Dr Neal Barnard’s New Cookbook Is the Prescription for a Healthy Life Rainbow Fajita Bowl Makes 2 servings

Book and recipes: © This is an edited extract from The Power Foods Diet by Neal D Barnard, MD. Published by Balance, an imprint of Hachette Book Group, Inc. Recipes by Dustin Harder and Lindsay S Nixon. Photography by Dustin Harder.

Dr Barnard: © Elliott O’Donovan • Prescription pad: © iStock.com/seamartini

Strawberries: © iStock.com/Liudmila Chernetska • Background: © iStock.com/StevanZZ

folks who eat them feeling sluggish, struggling to concentrate, and at risk of developing type 2 diabetes, heart disease, obesity, and other serious health problems. But luckily, there are “wellness warriors” – foods that improve sleep, energy, and focus; fight disease; and even burn, trap, and flush calories out of your system. Neal Barnard, MD, has packed The Power Foods Diet with compelling data gathered through the most up-to-the-minute nutrition research and more than 120 easy, tasty recipes that harness the mouth watering, prescription-strength power of vegan foods. Enjoy these adapted selections, and get your copy today!

METHOD • Add the onion, bell pepper, mushroom, sweetcorn, soy sauce, lime juice, and fajita seasoning to a large bowl and toss. • Warm a large frying pan over medium heat. Add the vegetable mixture and sauté, stirring frequently, for about 5 minutes, or until soft. Divide the romaine and cabbage into 2 bowls. Top with the fajita vegetables, rice, pinto beans, tomatoes, and spring onions. Drizzle with the Creamy Tofu Sauce. Sheet Pan Frittata Makes 2 servings YOU’LL NEED 250 g. halved cherry tomatoes 1 / 2 red pepper, thinly sliced 1 / 2 red onion, thinly sliced 1 head broccoli, cut into bite-size florets (300 g.) 1 package silken tofu 120 ml. unsweetened almond milk 80 g. gram (chickpea) flour 3 Tbsp. nutritional yeast 2 Tbsp. cornflour 1 Tbsp. Dijon mustard 1 tsp. sea salt or kala namak (black salt) 1 tsp. baking powder 1 / 2 tsp. ground turmeric 1 Tbsp. dried rosemary or 2 Tbsp. fresh rosemary Freshly cracked pepper (optional) METHOD • Preheat the oven to 175°C. Line a large baking tray with parchment paper. • Add the tomatoes, red pepper, onion, and

YOU’LL NEED 1 / 2 red onion, thinly sliced 1 / 2 orange bell pepper, thinly sliced 1 large portobello mushroom cap, thinly sliced 80 g. fresh or frozen sweetcorn, thawed 1 Tbsp. low-sodium soy sauce Juice of 2 limes 2 tsp. fajita or taco seasoning 200 g. roughly chopped romaine lettuce 120 g. roughly chopped purple cabbage Cooked brown rice (optional) Cooked pinto beans (optional) 60 g. halved cherry tomatoes Spring onions, thinly sliced, for garnish Creamy Tofu Sauce (see recipe)

drained and rinsed 1 Tbsp. taco seasoning 8 corn tortillas

250 g. Mango Salsa (see recipe) Creamy Tofu Sauce (see recipe) Spring onions, thinly sliced, for garnish METHOD • Heat a large nonstick frying pan over medium heat. Add the Brussels sprouts, pinto beans, and taco seasoning and sauté for 4 to 6 minutes (longer if you like the sprouts softer). Add a bit of water, as needed, to prevent sticking. • Divide the filling among the tortillas and top with the Mango Salsa, Creamy Tofu Sauce, and spring onions. Mango Salsa Makes 4 servings YOU’LL NEED 2 Tbsp. finely diced red onion 2 mangoes, diced 250 g. diced cucumber 1 Tbsp. finely chopped coriander or fresh mint 2 Tbsp. white balsamic or mango vinegar Juice of 1 small lime Salt and pepper, to taste 1 / 2 avocado, diced METHOD • Place all the ingredients in a mixing bowl and gently toss. Serve immediately.

Creamy Tofu Sauce Makes 4 servings

YOU’LL NEED 1 package silken tofu 3 Tbsp. nutritional yeast or vegan Parmesan Juice of 1 lemon

broccoli florets to the baking tray and roast for 15 minutes, or until the broccoli is fork tender. • While the vegetables are roasting, add the tofu, almond milk, flour, nutritional yeast, cornflour, mustard, salt, baking powder, and turmeric to a blender and blend until smooth and creamy. • Slowly pour the mixture from the blender over the vegetables until it fills the baking tray. Sprinkle the rosemary evenly over the top and add some fresh pepper, if using. Return to the oven and bake 24 to 26 minutes, until the mixture appears dry. • Remove from the oven and let cool for 10 minutes. Cut into 8 squares.

1 tsp. garlic powder 1 tsp. onion powder

1–2 Tbsp. nondairy milk Salt and pepper, to taste

METHOD • In a blender, combine the tofu, nutritional yeast, lemon juice, and spices. Blend, adding nondairy milk as needed, until smooth and creamy. Add salt and pepper, to taste. • Transfer to a saucepan and heat over low until warm.

Brussels Sprout and Pinto Tacos with Mango Salsa Makes 4 servings

YOU’LL NEED 450 g. shredded Brussels sprouts 1 can low-sodium pinto beans,

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DOCTOR’S ORDERS