Low-Oxalate Lunch Recipes

Cooking Steps

1. Bring a pot of salted water to a boil. Add cauliflower florets to the pot and boil until soft.

2. Remove the cauliflower from the pot. Put pasta in boiling water and boil as instructed.

3. For sauce, add milk with cauliflower into a blender and puree until it is smooth.

4. In a skillet, heat the butter and garlic on medium-low heat. When the butter is melted, add the puree to the pan and heat up for a couple of minutes.

5. Turn off the heat and add the parmesan to the skillet. Add pasta and put in the skillet.

6. Include a third cup of water and cook until all the sauce is creamy and evenly distributed on the pasta.

7. Add sautéed onion, boiled broccoli on top, and parsley or basil for garnishing.

Preparation Steps

1. In a large bowl, combine all of the salad ingredients.

2. Within a small bowl or mason jar whisk or shake all of the vinaigrette ingredients together until combined.

3. Pour the vinaigrette over the salad and toss everything together. Serve immediately or cover and refrigerate until ready to serve.

Cooking Steps

Preheat oven to 400°F (205°C) or 375°F (200°C) in air fryer. Line a baking sheet with parchment paper.

In a bowl, mix refried beans with taco seasoning until combined.

Lay one tortilla on a flat surface. Down the middle of the tortilla, spread 1–2 tablespoons of beans. On top, add about one tablespoon of Guacamole. Sprinkle with about 1 tablespoon of cheese.

Roll up tightly and place on baking sheet seam side down. Continue this process until all tortillas have been filled and rolled. Spray tops with nonstick baking spray and bake for 20–25 minutes (or 15 minutes in an air fryer), until golden brown. Serve with sour cream for dipping.

Cooking Steps

1. Crush the garlic cloves, and roast on a hot skillet. Place the garlic in a blender along with the roasted red pepper or chili peppers and half a cup of stock. Blend and reserve.

2. Heat the remaining 2 tablespoons of stock in a wok. Add the turmeric and then the cauliflower. Season with some salt and pepper, cover, and cook for 10–12 minutes. Add the tempeh cubes and stir to mix.

3. Add the red-pepper-garlic paste to the wok and stir-fry another 5–8 minutes over high heat Squeeze in the lime juice and stir in coriander, if using. Turn off the heat.

4. To serve, place some greens in each taco shell. Add the cauliflower tempeh masala, layer on some onions, and drizzle cilantro chutney.

Cooking Steps

1. Preheat oven to 375°F (190°C) or 350°F (185°C) in air fryer. Spray a baking sheet with oil.

2. Add chickpeas, onion, garlic, oil, parsley, lemon juice, cumin, coriander, salt, and cayenne into a food processor and pulse until just combined. You don’t want to over-process the mixture or you’ll end up with hummus. Plus, having a few chunks of chickpeas gives the falafel a nice texture. Stir in baking soda and oat flour. At this point, your mixture should be holding together quite well.

3. Scoop a spoonful of mixture out and form into small patties; you should get about 15. Place on a prepped baking sheet.

4. Bake 10–12 minutes, flip patties, and bake for another 10–12 minutes (or 8 minutes on each side in an air fryer), until the falafels are golden and cooked through.

Cooking Steps

1. Grind cauliflower rice in a food processor until it looks like sand and can be formed into patties.

2. Add the cauliflower, lightly beaten egg, parmesan cheese, Italian seasoning, rosemary, garlic pow­der, and pepper into a bowl and make dough.

3. Heat a pan over medium heat and oil it up. Form cauliflower dough into a round patty (2 patties for 1 sandwich). Gently squeeze out any extra fluid from each patty. Cook for 5 minutes.

4. Use a spatula to gently flatten each patty and shape it into squares that resemble bread. After the 5 minutes are up, gently turn the patty over.

5. Take half of the cheese and put it on top of one of the patty pieces. Flip the other patty on top of the cheese one. Set the timer for 3 more minutes and grill your sandwich.

Cooking Steps

1. Dice all of the vegetables and mix them together.

2. Combine the vegetables, and quinoa, and add half of the dressing. Add the cheese and taste. Add more dressing, until you get the flavor you like.

Cooking Steps

1. Warm skillet on medium heat and spray with olive oil.

2. When the pan is hot enough, put the chicken in for one minute to sizzle.

3. After 1 minute, turn the heat to low and flip the chicken to the other side, and cover. Set timer for 15 minutes.

4. Put two cups of chop­ped lettuce in a bow. Add cucumber, strawberries, and mint, and set aside.

5. In an oven, toast the pecans for a few minutes.

6. For dressing, put one tablespoon of olive oil in a bowl, cut the lime in half, and squeeze the juice into the bowl. Whisk in balsamic and maple syrup.

7. Dice the chicken and toss with all dry ingredients before drizzling with dressing just enough to coat all pieces.

Preparation Steps

1. Make dressing. Blend cilantro, garlic, lime juice, and honey in a food processor or blender until smooth. Add olive oil and blend just until combined. Season with a pinch of salt. This will make about 1/3 cup dressing, enough for 2 salads.

2. To build the salad, plate 3 cups lettuce, 1/3 cup tomato, 1/3 cup corn, 1/4 avocado, 2 tablespoons sunflower seeds, and 2 oz fresh mozzarella. Drizzle with 2 and a half tablespoons dressing. Enjoy!

Cooking Steps

1. Make the Soy Sesame Dipping Sauce by stirring all ingredients together in a small bowl.

2. For Batter, whisk the flour, salt, and baking soda together in a medium bowl Whisk in seltzer water until the ingredients are completely blended.

3. To fry the Vegetables, pour about ¼ inch of oil into a large skillet and place it over medium heat.

4. When the oil is ready, dip one of the veggies into the batter, coating all sides. Shake off any excess batter, then transfer the veggie to the hot oil.

5. Fry the vegetables for 2 to 3 minutes on each side, until crispy. Remove and place on dish with paper towel to a sporre excess oil.

6. Serve the tempura vegetables immediately, with the dipping sauce on the side.