3 Delicious Meatless Recipes by Milan Ross

He empowered himself to lose over three hundred pounds and inspired others to change their lives through a plant-based diet. His recent appearance on our show launched his book, The Change Cookbook, into to a best-seller. Now, Milan Ross says give him a chance in the kitchen and he'll prove you won't miss meat. Challenge accepted! Teresa Strasser going meatless and loving it these three delicious recipes.

1.  Meatless Shrimp Po' Boy

Popcorn Shrimp:

6 Vegan Shrimp cut in half 

Tempura Flour 8oz box 

Cormmeal

1/4 cup Water

Enough oil to cover shrimp to deep fry

Scallion Cream Sauce:

4 ounces Vegan Sour Cream (Tofutti, Follow Your Heart, etc.)

8 ounces Vegan Mayo (Follow Your Heart, Naysoya, etc)

5 scallions chopped fine

1/2 of a lime or 1 tablespoon lime or lemon Juice

1/2 teaspoon salt

1/2 cup finely shredded green cabbage and iceberg lettuce (50/50 mix)

1/4 cup chopped tomato

1 toasted french roll

Technique:

Divide tempura flour equally into three bowls

Bowl 1: Plain Tempura flour

Bowl 2: Tempura batter. Add water to flour enough to form a thick but still runny liquid (think pancake syrup)

Bowl 3: 2 parts Tempura flour, 1 part cornmeal

Bowl 1: Dust the shrimp pieces with tempura flour, shake off excess flour

Bowl 2: Coat the pieces evenly with batter

Bowl 3: Drop Shrimp one at a time into flour/cormeal mix and shake bowl to coat

Fry shrimp in 350 degree oil until golden brown (about 2-3 min).   Whisk together cream sauce ingredients. Get your favorite vegan 1/2 split french roll, put a line of cream sauce down the middle. Add the shrimp, top with cabbage/lettuce mix, tomatoes, and finish with more Scallion Cream Sauce. Enjoy!

2.  Non-Bacon Cheeseburger

For this one just make a classic cheesburger the way you normally would, but swap out the meat with The Beyond Burger. Most people can't tell the difference. YUM!

3.  Mock Chicken Salad

For the salad:
1 medium tomato, diced
1/2 medium English or hothouse cucumber, quartered lengthwise and chopped
20 snap peas (3 ounces), cut into thirds 
10 small radishes, stemmed and quartered
1 small carrot, peeled and finely grated
2 medium scallions, thinly sliced
1/4 cup loosely packed fresh parsley leaves
1 cup cooked chickpeas, drained and rinsed if canned
1/2 cup roasted nuts, such as pine nuts or slivered almonds
1/4 cup roasted sunflower seeds, hemp seeds, or chia seeds

For serving (optional):
Baby kale
Radicchio
Vegan Grilled chicken breast

What do you think of Milan’s incredible journey? Join the conversation on our Facebook page, @TheListShowTV.

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