1/4 cup extra-virgin olive oil (I use a brand called California Olive Ranch and it’s certified)
½ teaspoon ground cumin
½ teaspoon ground black pepper¼ teaspoon smoked paprika
1 ½ tablespoon crushed garlic
Chimichurri:
½ cups flat leaf Italian parsley, finely chopped
1 ½ tablespoon crushed garlic
1 shallot, minced
¼ teaspoon red pepper flake
3 tablespoon avocado oil
3 tablespoon fresh squeezed lemon juice
½ teaspoon salt
½ teaspoon pepper
1 small, ripe avocado, sliced into bite-sized cubes
Directions
Combine the mushroom marinade ingredients in a small bowl and whisk together.
Place the mushrooms in a shallow baking dish, bowl, or large ziploc bag. Cover them with the marinade from step 1 and let sit for about 10 minutes.
While the mushrooms marinate, prepare the chimichurri by whisking together all ingredients except the avocado. Once mixed add the avocado cubes and gently toss to combine.
Preheat your grill to medium heat.
Place the marinated mushrooms on the grill and cook ~3 minutes on each side. If desired, brush the excess marinade on the mushrooms for added flavor as they cook.
To serve, top the mushrooms with the avocado chimichurri.
2 cloves garlic, minced, or 1/2 tsp. garlic granules/powder
½ teaspoon cumin
2 bay leaves
½ teaspoon chili powder
1 teaspoon tamari / shoyu / soy sauce
Juice of 1 lime
Sea salt, to taste
Garnish with chopped cilantro and/or green onions
Directions
Saute onions with a pinch of salt in medium-sized preheated pot, adding a teaspoon at a time of vegetable broth to prevent sticking, for about 5 minutes, until onions become translucent.
Add all remaining ingredients to the pot.
Bring to a boil, then lower to a simmer until most of the liquid is absorbed, about 20 minutes.
Remove bay leaves.
Mash lightly with a fork or potato masher.
Garnish with chopped cilantro and/or green onions.
Serve over brown rice, with a tortilla, or as an appetizer dip with chips and/or vegetables. Enjoy!
Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
Add the mushrooms and cook for a further minute.
Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
¾ cup favorite hot sauce (optional, omit if sensitive to nightshade vegetables)
Sea salt
Ground black pepper, to taste- if needed
Sprouted wheat or gluten-free buns, or try a lettuce wrap instead!
Toppings (optional): Lettuce, Tomato, Red onion, Grilled Onions, Avocado
Directions
Preheat oven to 375 degrees Fahrenheit. Mix 2 tablespoon ground flaxseed with 6 tablespoons warm water in a small bowl and set aside for 10 minutes to make “flax eggs.”
Put raw carrots, celery and cauliflower in a food processor until chunky, but not pasty. Add chickpeas and pulse more until chunky.
Pour into a large bowl. Slice/chop green onions and add to the bowl. Next add the gluten free oats, almond meal, flax eggs and hot sauce and mix well. Add salt and pepper if needed. Mix well with your hands to get everything mashed together well into a firm, but slightly, wet dough.
Shape into burgers and let sit for 15 - 30 minutes (if possible, which will help with consistency / firmness). Shape into 4 inch patties, then bake in oven for 15-20 minutes, until golden brown and cooked throughout.
Allow the burgers to cool a bit to further help set them firm up, then serve on buns or lettuce wraps, with toppings of choice.
½ cup brown rice flour (or your favorite whole-grain flour)
¾ cup unsweetened non-dairy milk, divided
1½ teaspoons onion powder, divided
1 teaspoon garlic powder
½ teaspoon salt, divided
½ teaspoon pepper, divided
1 medium head of cauliflower
¼ - ½ cup of your favorite hot sauce (omit if sensitive to nightshade vegetables)
½ ripe avocado
½ cup cilantro, chopped
½ lime, juiced
½ teaspoon garlic, minced (about 1 clove)
6-8 tortillas (I used sprouted grain tortillas)
Toppings: red cabbage, chopped cilantro, lime wedges, jalapeno slice
Directions
Preheat oven to 425 degrees Fahrenheit. Lightly grease a baking sheet with cooking spray, or use parchment paper.
In a large bowl, add flour, ½ cup non-dairy milk, 1 teaspoon onion powder, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk to combine.
Remove the leaves and stem of the cauliflower and break it up into bite-size florets. Add the cauliflower to the flour mixture and toss until evenly coated. Spread the florets in an even layer on the baking sheet.
Bake at 425 for 30 minutes, then remove. Pour the hot sauce over the cauliflower, toss until evenly coated, then bake for 10 minutes.
To make the sauce, add avocado, cilantro, lime juice, garlic, ¼ cup milk, ½ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon pepper to a blender, food processor, or use hand blender. Blend until smooth.
Assemble the tacos by adding a scoop of cauliflower onto each tortilla. Drizzle with avocado cilantro sauce and any add optional toppings you like (e.g. chopped green onions, grilled onions, slivered cabbage, salsa, beans, or rice)
1.5 cups or 1 15-oz can chickpeas, drained and rinsed
½ cup white onion, finely diced
1 cup fresh parsley (lightly packed)
1 cup fresh cilantro (lightly packed)
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon coriander
2 teaspoon cumin
2 teaspoon baking powder
2 tablespoon ground flaxseed
1 tablespoon oil (optional, for coating your pan)
Tzatziki Sauce:
1 package of silken tofu
2 tablespoons lemon juice
1 tablespoon dill weed
1 tablespoon tamari
Dash of black pepper
Dash of paprika
1 teaspoon maple syrup
1 tablespoon nutritional yeast
2 tablespoons fresh parsley1/3 cup pickles, finely diced
Directions
Preheat oven to 400 degrees F.
Add chickpeas, onions, parsley and cilantro to your food processor. Process until well combined (but still chunky).
Add salt, pepper, garlic powder, coriander, cumin, baking powder and flaxseed. Process until well mixed and fine. (mixture will ball up in the processor).
Oil a large baking sheet with oil (olive, sesame, or coconut). Or use parchment paper if avoiding oil.
Roll about 2 tablespoons of falafel mixture into balls and then flatten into discs and place on baking sheet evenly spaced.
