Anthony Dissen

PP Orzo with Tofu Cheese

Anthony Dissen  Recipe 2.jpg

Chef: Anthony Dissen

Makes: 4 Servings

Prep Time: 20 min

Cook Time: 15 min

Total Time: 35 min

INGREDIENTS

  • 3-4 c whole wheat orzo

  • 1 bag frozen, thawed and well drained

  • 2 c cherry tomatoes cut in half

  • ¼ t ground black pepper

  • ¼ c lemon juice

  • 1 block firm low fat tofu, drained well

  • 1 T onion powder

  • 1 T garlic powder

  • ½ t salt

  • ¼ t ground black pepper

  • ½ c nutritional yeast

DIRECTIONS

  1. Bring a pot of water to boil, add the orzo.

  2. Cook for about 10 min, or just cooked but not mushy.

  3. Drain and set aside.

  4. Add the spinach and tomatoes to a sauté pan. Cook for about 5 minutes or until the spinach is hot and the tomatoes are just beginning to soften.

  5. Add the pepper and the lemon juice.

  6. Mix well and remove from heat.

  7. In a food processor, add the tofu, onion powder, garlic powder, salt, pepper and nutritional yeast.

  8. Puree until smooth and creamy.

  9. Taste for seasoning and set aside.

  10. When ready to serve, top the orzo with the cooked vegetables and a few dollops of the tofu cheese.

Anthony Dissen, MPH, MA, RDN, is a Registered Dietitian Nutritionist specializing in plant-based nutrition and lifestyle medicine. Anthony has been leading community education and culinary demonstration classes for over 15 years, all focusing on whole food, plant-based nutrition. Some specific places in which Anthony has lead culinary education classes include University Medical Center of Princeton, CentraState Medical Center, the Breast Cancer Resource Center of New Jersey, the Kushi Institute, and Gilda’s Club of South Jersey. Please feel free to reach out to Anthony via https://www.instagram.com/anthony dissenrd/ or via AnthonyDissen.com to learn more about his work, or for support in your own wellness journey.

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PP Creamy Polenta with Stewed Veggies

Anthony Dissen Creamy Tofu Bake.jpg


Chef: Anthony Dissen

Makes: 4 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

INGREDIENTS

Creamy Polenta

  • 2 ½ c water

  • 1 c non-dairy milk

  • 1 c corn grits

  • ¼ t salt (optional)

  • ¼ t ground black pepper

  • ¼ c nutritional yeast

Stewed Veggies

  • 1 large yellow onion, chopped

  • 2 cloves of garlic, minced

  • 2 bell peppers, diced

  • 1 c white button mushrooms, cut into quarters

  • 2 c chopped kale or spinach

  • ½ c water or vegetable broth

  • 3 T chickpea flour

  • Salt & pepper to taste

DIRECTIONS

Creamy Polenta

  1. Place the water and non-dairy milk into a saucepan and bring to a boil.

  2. Add the grits, optional salt (if using), and ground black pepper.

  3. Reduce heat to medium and whisk until very well combined.

  4. Continue to whisk until the grits begin to thicken and “heave” as they bubble.

  5. Cover and reduce heat to low and allow to cook for another 1-2 minutes.

  6. Turn off heat and allow to sit for 5-10 minutes to finish cooking.

Stewed Veggies

  1. Place a sauté pan over medium heat and add the onions and garlic. Sauté for another 10 minutes, adding water or vegetable broth to keep the vegetables from sticking, if needed.

  2. In a separate bowl, whisk together the water/vegetable broth and the chickpea flour and add to the vegetables.

  3. Stir continuous as the mixture thickens and coats the vegetables, about 5 minutes.

  4. Add salt and pepper to taste and serve on top of the polenta.

Anthony Dissen, MPH, MA, RDN, is a Registered Dietitian Nutritionist specializing in plant-based nutrition and lifestyle medicine. Anthony has been leading community education and culinary demonstration classes for over 15 years, all focusing on whole food, plant-based nutrition. Some specific places in which Anthony has lead culinary education classes include University Medical Center of Princeton, CentraState Medical Center, the Breast Cancer Resource Center of New Jersey, the Kushi Institute, and Gilda’s Club of South Jersey. Please feel free to reach out to Anthony via https://www.instagram.com/anthony dissenrd/ or via AnthonyDissen.com to learn more about his work, or for support in your own wellness journey.

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PP Baked Pears

Anthony Dissen  bAKED [EARS.jpg

Chef: Anthony Dissen

Makes: 4-6 Servings

Prep Time: 10 minutes

Cook Time: 40-50 minutes


INGREDIENTS

  • 3-4 pears, cored and cut into quarters

  • 1 c rolled oats

  • ½ c raisins

  • 1 t ground cinnamon

  • ¼ t ground allspice

  • 1 T water or non-dairy milk

DIRECTIONS

  1. Preheat oven to 350 degrees F.

  2. Place the pear quarters into a baking dish, flesh side up.

  3. In a food processor, add the oats and grind into a flour.

  4. Add the raisins, cinnamon, allspice and continue to grind until the raisings are finely ground and incorporated into the oats.

  5. Add water or non-dairy milk.

  6. Continue to process until the mixture just beings to come together.

  7. Place the crumble mixture on top of the pears.

  8. Cover the baking dish with aluminum foil.

  9. Bake for 20-25 minutes, remove the aluminum foil and bake for another 20-25 minutes or until the crumble topping is beginning to brown and crisp.

  10. Remove from the oven and allow to cook before serving.

Anthony Dissen, MPH, MA, RDN, is a Registered Dietitian Nutritionist specializing in plant-based nutrition and lifestyle medicine. Anthony has been leading community education and culinary demonstration classes for over 15 years, all focusing on whole food, plant-based nutrition. Some specific places in which Anthony has lead culinary education classes include University Medical Center of Princeton, CentraState Medical Center, the Breast Cancer Resource Center of New Jersey, the Kushi Institute, and Gilda’s Club of South Jersey. Please feel free to reach out to Anthony via https://www.instagram.com/anthony dissenrd/ or via AnthonyDissen.com to learn more about his work, or for support in your own wellness journey.



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