Page 107 - Tracy Anderson Magazine - Fall 2021

ROASTED MATCHA BROCCOLI WITH YUZU DIPPING SAUCE (serves 2 to 4)

INGREDIENTS
3 heads broccoli, cut into florets ¼ cup Veganaise
1 tsp toasted sesame oil Juice of ½ lime
1 Tbsp matcha powder Pinch of salt
1 Tbsp toasted sesame seeds Freshly ground black pepper to taste
1 Tbsp yuzu juice 1 tsp Maldon Sea Salt Flakes

1. Preheat oven to 400°F. Toss broccoli with toasted sesame oil, matcha powder, and MATCHA PEA PESTO
toasted sesame seeds on a parchment-lined sheet tray. Roast for 15 to 18 minutes, until
well-browned. PASTA (serves 4)
2. In a mixing bowl, whisk together yuzu juice, Veganaise, lime juice, salt, and pepper.
3. To serve, top roasted broccoli florets with Maldon salt and serve with yuzu dipping INGREDIENTS
sauce on the side. ¼ cup olive oil, divided
1 shallot, minced
2 cloves garlic, finely grated
YERBA MATÉ TEA STEAMED FLOUNDER IN NAPA CABBAGE (serves 6)
2 lbs frozen peas
INGREDIENTS Salt and pepper to taste

¼ cup loose-leaf yerba maté 1 bunch scallions, thinly sliced ½ cup pine nuts, toasted
1 head napa cabbage, cleaned and leaves 1 clove garlic, finely grated 1 bunch mint, leaves picked,
separated, tough part of stem cut out 3 Tbsp tamari divided
10 shiitake mushrooms, stems removed 1 tsp sesame oil 1 bunch parsley, leaves picked,
and sliced divided
1 tsp toasted sesame seeds
1-inch knob ginger, peeled and sliced into ½ cup vegan Parmesan, divided
matchsticks 6 flounder filets
1 lemon, juiced and zested
1 Tbsp matcha powder
1. In a large pot that fits a steamer, add water
to two inches depth, then add yerba mate and 1 lb organic brown rice tagliatelle
bring to boil.
2. Lay napa cabbage leaves in steamer and 1. In a sauté pan, add one-half
steam until just pliable (about 1 to 2 minutes). of olive oil and sauté shallot
Remove and lay flat on a surface. and garlic until soft, then add
3. Depending on size of leaves, you’ll need to peas. Season with salt and
lay 2 to 3 leaves in a row overlapping to fit one pepper, and cook for 2 to 3
flounder filet. minutes.
4. Place several pieces of shiitake mushrooms, 2. In a blender, combine two-
ginger, and scallions down the center of thirds of cooked peas, pine
leaves. nuts, two-thirds of mint and
5. In a bowl, mix together garlic, tamari, parsley leaves, one-half of
sesame oil, and sesame seeds, then brush each vegan Parmesan, lemon juice
side of flounder with sauce. and zest, matcha powder, and
6. Place one filet down center of leaves on top remaining olive oil, then purée
of fillings, then fold over leaves to enclose filet until smooth.
totally. 3. Boil tagliatelle according
7. Add wrapped flounder to steamer, and to package instructions. To
cook covered for 5 to 6 minutes, until filet serve, mix pasta with pea pesto,
is cooked through and cabbage is softened. remaining cooked peas, mint
Remove from steamer and repeat until all fish and parsley leaves, and vegan
is cooked through. Parmesan. Serve hot, room
8. Plate and serve immediately. temperature, or cold.

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