He says “beef;” she says “beans.” Although Dr. Mehmet Oz and his wife Lisa sometimes diverge in their meals, they do agree that Lisa has devised some divine plant-based recipes. Dr. Oz’s eclectic September 19 talk show covered topics ranging from sleep issues to married couple calamities, but the highlight was when Lisa Oz joined her husband to discuss vegetarian and vegan diets. Dr. Oz made it clear that he’s proud of his wife by tweeting an invitation to his followers to try Lisa’s recipes.
Although Dr. Oz is not a vegan, the entire family enjoys Lisa’s vegan and vegetarian cooking. Lisa has not eaten meat since she was young, when her mother brought home the classic plant-based “Diet for a Small Planet.” In contrast, Dr. Oz grew up eating more of a meat and potatoes diet until he met Lisa.
And although the family follows a vegetarian lifestyle at home, Dr. Oz sometimes indulges in meat as well as fish. However, Dr. Oz does emphasize that plant-based meals benefit the body because of the boost in fiber. Therefore, he suggests taking an occasional beef break and breaking out the beans (just beware the flatulence!).
Want to follow the Oz family example when it comes to the virtues of a plant-based life? Try Lisa’s vegan recipe favorites below.
Grilled Portobello Mushroom Burgers Ingredients
- 4 Portobello mushrooms, stems removed
- 3/4 cup sake
- 3 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 3 cloves garlic, finely chopped
- Juice of one lemon
- 4 crusty rolls1/2 cup watercress
- Grilled yellow and red bell peppers (optional)
- Vegan mayo (optional)
Mix all marinade ingredients together. Place mushrooms (gills up) on baking sheet. Gently spoon marinade over mushrooms every 10 minutes for a half hour.
Using a grill brush, grease up your grill with olive oil. Preheat with medium or high heat.
Place mushrooms (gills up) on grill. Close lid and let mushrooms grill for about 5 minutes, lifting the lid to baste with marinade every few minutes. For cross-hatched grill marks, turn mushrooms 90 degrees and cook for about 3 more minutes.
Flip mushrooms over and cook for 3 minutes. Grill times may vary, so gently press where stems used to be. Once they’re soft and juicy, remove from heat and let rest for a few minutes. If using peppers, baste peppers with olive oil before grilling.
Arrange sandwich with watercress, peppers and vegan mayo (if using). Enjoy!
Grilled Tofu With Chimichurri Sauce Ingredients
Makes 4 servings
- 2 1/2 cups parsley
- 5 cloves garlic
- 1/4 cup oregano
- 2 tbsp apple cider vinegar
- Juice of 1 lemon
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
- Pinch of hot pepper flakes
- 1 lb firm tofu
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1/2 tsp ground coriander
To make chimichurri sauce: Place parsley, garlic, oregano, apple cider vinegar, lemon juice, olive oil, salt, pepper and hot pepper flakes in blender or food processor and pulse until well chopped. Set aside.
Cut tofu brick into four equal blocks. Sprinkle with paprika, cumin, onion powder and coriander and grill on all sides for 3 minutes each.
Top tofu with chimichurri sauce. Serve and enjoy!