Contributed by Jeanie Anderson
Yield: 4 servings
2 tablespoons olive oil
2 tablespoons tamari
2 cups shitake, crimini, baby bella, or white button mushrooms, cleaned, stemmed, and sliced
In a medium bowl, whisk together the oil and tamaril. Add the mushrroms and toss to coat thoroughly. Dehydrate for 15 minutes or set aside at room temperature for 1 hour, to allow the mushrooms to marinate. Drain any excess liquid off the mushrooms before eating or utilizing in another recipe
Per serving: 74 calories, 6.9g fat (1g sat), 1.9g cargs, trace fiber, 2g protein
Substitution for tamari: soy sauce, nama shoyu, or liquid aminos
Prep Time: 10 minutes
Cook Time: 25-30 minutes
A shortbread that is gluten-free and oil-free and complimented with fresh flavors of lemon and rosemary. It makes a beautiful dessert and is also incredibly easy to make.
Pre-heat an oven to 300 degrees and spray an 8 inch cake pan with nonstick spray.
Add 1 cup quick cooking oats to a food processor and grind for a couple of minutes until a fine flour forms. Measure out 3/4 cup and use any extra in a smoothie.
In a large bowl, combine the flours and salt. Whisk well until thoroughly combined or use your hands. Slide the rosemary leaves off the stems and finely chop them. Stir into the dry ingredients.
In a coffee mug, add the water and warm for 15 seconds in the microwave. Add the flaxseed and whisk well for 30 seconds with a fork, set aside for 5 minutes at least, to thicken and become gel-like. Then add the syrup, almond butter, lemon juice, vanilla and whisk well.
Add the wet ingredients to the dry ingredients and stir with a rubber spatula. Once it all comes together in a ball, pour it into the pan and press down flat and evenly, pressing the dough out to the edges with the rubber spatula. Bake 25-30 minutes or until slightly golden around the edges and pulling away from the pan. Mine took about 26 minutes. Meanwhile, combine the lemon icing ingredients, whisk well with a fork until thick and set aside.
Allow the shortbread to cool completely in the pan (about an hour). Turn out the shortbread onto a plate, tapping the back to release it. Use a very sharp knife to gently slice into 8 slices. Drizzle reserved lemon icing over the top and let it dry for a few minutes. Store in the fridge or room temperature. I prefer mine cold, straight out of the fridge with coffee in the morning!
1 large Boboli (or other brand) pizza Dough
1 small jar of spaghetti sauce
1 small jar of artichoke hearts
1 Green bell pepper – sliced into rings
1 Red bell pepper – sliced into rings
2 tomatoes – sliced
Virgin olive oil
2 packages 8 oz vegan mozzarella style cheese shreds
2 cloves garlic – minced
1 small can of sliced olives
1/2 Onion – sliced
Sliced Tofurkey or other meat substitute (optional)
Spread sauce over the Boboli. Add minced garlic and spread around the top. Sprinkle olive oil lightly on sauce. Add lemon pepper and Italian seasoning. Add cheese.
Sprinkle more Italian seasoning
Add onions and bell peppers
Add sliced tomatoes and artichoke hearts
add sliced olives and mushrooms
Bake at 450° for about 20 to 25 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Want to improve your relationship with raw broccoli? Try this super simple and outrageously delicious recipe for the un-cooks.
Ingredients (4-6 servings)
- 1 medium sized head organic broccoli
- 1/4 cup(40g) chopped red onion
- 1 large carrot,grated
- 2 ribs celery,chopped (or sub diced green apple)
- 1 cup(120g) spicy pecans,chopped
- 1/2 cup(75g) dried cranberries (or raisins)
- 1/4 cup(30g) un-bacon bits
- 3/4 cup(165g) vegan mayo
- 2 tablespoons brown rice syrup (or sub maple syrup,agave,etc)
- 1 1/2 tablespoons spicy or honey mustard
- 1 teaspoon curry powder
- salt & pepper
- 1 cup raw pecans
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne (add more if you like it hot!
- 1 tablespoon agave nectar
- Pinch of salt
- Preheat oven to 325F degrees.In a small saucepan, heat oil, spices and agave for about 15-30 seconds on medium high heat. Remove from heat. Stir in pecans and toss to coat. Transfer nuts to a baking sheet and spread evenly. Sprinkle with a pinch of salt. Bake for about 10-15 minutes, until nuts are toasted. Keep our eye on them and give them a stir to make sure they do not burn. Remove from oven and set aside to cool.
- In a small bowl,combine vegan mayo,mustard,curry powder and brown rice syrup.Mix well, add salt & pepper to taste. Set aside.
- Cut broccoli florets into bite-sized pieces add to large mixing bowl. Toss in carrots,celery,onions,pecans,cranberries.Pour in dressing and mix until veggies are well coated. Add un-bacon bits right before serving.
- Note: This salad tastes best after being refrigerated for a few hours before serving. Keep unused portion in an airtight container in the fridge for up to 3 days.
Contributed by Donna Jacobs
2 TBS olive oil
1 tsp crushed garlic
1 medium yellow onion
3 big celery stalks
1 cup baby carrots
1 14.5 oz. can of diced tomatoes (0ptional)
1 cup 17 bean mix (soak over night)
1 cup rice (I used a mixture of wild, brown, and basmati rice)
1 32oz container of organic vegetable broth
4 quarts of water
1 bay leaf
¼ tsp bay leave powder (Sprouts)
1 tsp. Italian herbs
1 tsp 21 herb blend (Trader Joes)
1 tsp salt
Pepper to taste
Sauté the garlic, onion and celery in the olive oil. Add broth and water and spices. Add bean mix. Cook covered for 1 hour. Mix in rice. Cook 30 minutes. Mix in carrots and any other vegetables you like and cook for 30 minutes more.
Contributed by Liz Lopes.
These lentil mushroom balls are festive, filling, and a great vegan protein option for your holiday feast! I paired it with a lightly sweet cranberry-pear sauce, but if you aren’t a cranberry fan my vegan gravy
would be a nice option too. You can most likely prepare the lentil balls in advance. Just shape the balls and cover with plastic wrap. Chill in the fridge for no longer than 12-24 hours, bring to room temperature, and then bake as usual (of course, remove plastic wrap first). The cranberry sauce can be made a couple days in advance as well. I don’t suggest skipping the sherry vinegar; it really makes this lentil mixture come to life and it pairs so well with the mushrooms. Lastly, it’s important to (very) finely chop all the vegetables and walnuts so everything sticks together.
for the lentil balls:
- 1/2 cup uncooked green lentils
- 1 cup walnuts halves, finely chopped
- 2 teaspoons extra virgin olive oil
- 2 heaping cups finely chopped cremini mushrooms (one 8-oz package)
- 3 large garlic cloves, minced
- 1 cup finely chopped destemmed kale leaves
- 1/3 cup dried cranberries, finely chopped
- 1/2 teaspoon finely chopped fresh rosemary (or 1/4 tsp dried)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 tablespoon sherry vinegar
- 2 tablespoons ground flax + 3 tablespoons water
- 1/2 cup gluten-free rolled oats, ground into a coarse flour
- 1/2-3/4 teaspoon fine grain sea salt, to taste
- Freshly ground black pepper, to taste
for the cranberry sauce:
- 2 cups frozen or fresh cranberries
- 1 ripe pear, peeled and finely chopped
- 1/2 cup pure maple syrup
- small pinch fine grain sea salt
- Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat and mash with a potato masher until it’s a coarse paste with some lentil pieces still intact. Set aside.
- Meanwhile, preheat the oven to 325F. Toast the chopped walnuts for 9-12 minutes, until lightly golden and fragrant. After toasting, increase oven temp to 350F.
- In a very large skillet or wok, add the oil along with the finely chopped mushrooms and garlic. Season with salt. Saute over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the kale, toasted walnuts, cranberries, herbs, and sherry vinegar. Stir until combined and continue cooking for another few minutes until the kale is wilted. Remove from heat and stir in the mashed lentils when ready.
- In a small bowl, whisk together the ground flax and water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup oat flour until combined. Season with salt and pepper to taste. The mixture should be fairly moist and sticky. If it’s way too sticky, add a bit more oat flour. If it’s dry, add another tbsp of water.
- Line a baking sheet with parchment paper. Shape lentil mixture into balls and pack tightly with your hands so they hold together. Place on baking sheet an inch or so apart. Repeat for the rest. If the mixture is too hot to handle, let it cool for a bit first and then proceed.
- Bake the lentil balls at 350F for 15 minutes. Remove from oven, gently flip over, and bake for another 11-13 minutes, until golden and firm on the exterior.
- For the sauce: Add the cranberries, pear, and maple syrup into a medium pot. Bring to a low boil over high heat and then reduce heat to medium. Simmer, uncovered, for 10-20 minutes until thickened. Use a potato masher to mash up the pear.
Notes: 1) If your mixture seems dry (and this could be the case if the lentils are cooked too long), feel free to add a touch of water to moisten the mixture enough so it adheres. 2) To make oat flour, add the rolled oats into a blender and blend on high until a flour forms. Alternatively, you can use 1/2 cup oat flour if you already have some on hand.