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.
1 cup sweet brown rice (or short-grain brown rice)
1/2 cup raisins
1/4 cup shredded coconut
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons chopped, toasted nuts, for garnish
Directions
In medium saucepan, combine 1 1/2 cups non-dairy milk, rice, raisons, shredded coconut, and salt.
Bring to a boil, then turn down heat to low and cover. Simmer for about 30-35 minutes. Do not remove lid until at least 30 minutes has passed.
Open the lid and stir rice, ensuring that you scrape the bottom and sides. Add a bit more non-dairy milk if you need to reach a more pudding-like consistency.
Top pudding with toasted nuts and serve warm.
Cover and refrigerate leftover pudding. When you reheat rice pudding, you may need to add a bit more non-dairy milk.
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 teaspoon cold pressed extra virgin olive oil or sesame oil
1 teaspoon garlic powder
½ teaspoon sea salt
½ cup parsley for garnish
Directions
Wash millet three times, or until water runs clear.
Sauté millet, garlic powder, and sea salt in a little olive oil or sesame oil on medium‐high flame, until water is fully evaporated and millet starts to toast.
Add in water or vegetable stock, and herbs, if using, and bring to the boil. Stir in chopped cauliflower and then simmer for about 40 minutes, or until cauliflower and millet is cooked through.
You may serve chunky as‐is, or mash with a potato masher or a stick blender.
Stir in finely chopped parsley for a bit of color before serving.
