Margarita Restrepo and Michele Lastella
Margarita Restrepo is the founder and editor-in-chief of Naked Food Magazine and author of the Naked Food Cookbook. Margarita is certified in plant-based nutrition from the T. Colin Campbell Foundation and Cornell University and is the lead Naked Food Chef and recipe developer. Michele Lastella is founder of Sustainable Society, a media organization focused on developing sustainable innovation through ancient knowledge. Michele is an Italian plant-based cuisine chef, Naked Food Chef, and producer of biodynamic wine and olives. He is also a Reiki master, film writer, and director.
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Comments (6)
Freaking delicious!! I absolutely cannot stand vegetables baked without oil or boiled/steamed.. and I’ve been struggling until this GODSEND of a recipe! I omitted the breadcrumbs because I’m avoiding wheat as part of an elimination diet, and it was still fantastic! Had a nutty flavor, didn’t seem dry and definitely not bland.
The only thing I am going to be sure to do for the next time is to wet the asparagus before sprinkling the mixture, it didn’t stick as well to some pieces that were dry. Easy fix though!
No oil? No nothing? Where are the bread crumbs final place?
proof read???????
Forks Over Knives is an oil free eating program they emphasize plant based eating for health, and that excludes all oils. Very good for cardiac issues!
The nutrition experts with whom we consult generally say that a whole-food plant-based diet with total calories not exceeding 15% from fat is optimal for health, so oil is not used in any of our recipes.
The breadcrumbs are used in step 3, mixed with other ingredients, and then that mixture is added to the asparagus in Step 4.
Any suggestions on how to do this without bread?
We’ve made this recipe numerous times and LOVE it. Don’t forget to drizzle the lemon juice on top because it really adds to it.