Grilled Portobellos with Avocado Chimichurri

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Prep Time
20
Cook Time
6
Course
Main Dishes
Dietary Choice
Dairy-free
Gluten-free
Nut-free
Paleo
Vegan
Vegetarian
Ingredients

Mushrooms:

  • 4 large portobello mushrooms, stems removed
  • 1/3 cup balsamic vinegar
  • 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
  1. Combine the mushroom marinade ingredients in a small bowl and whisk together.
  2. 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.
  3. 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.
  4. Preheat your grill to medium heat.
  5. 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.
  6. To serve, top the mushrooms with the avocado chimichurri.
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Grilled Marinated Tempeh & Gravy

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Prep Time
15
Cook Time
15
Course
Main Dishes
Dietary Choice
Dairy-free
Gluten-free
Nut-free
Vegan
Vegetarian
Ingredients
  • 1 package tempeh, cut into portion size blocks or triangles
  • 1⁄2 cup brown rice vinegar
  • 3 Tbs maple syrup
  • 2 Tbs tamari
  • 2 cloves garlic, minced
  • 1 Tbs rosemary or thyme, dried or fresh
  • 1 Tbs kudzu or arrowroot starch
     
Directions
  1. place tempeh in a shallow, flat dish
  2. combine vinegar, maple syrup, tamari, garlic and herbs in a mixing bowl, whisk together
  3. pour over tempeh and let marinate for 12 - 72 hours, covered in refrigerator
  4. remove tempeh from marinade
  5. grill tempeh or pan roast until golden brown on both sides, set aside to serve
  6. warm marinade in a saucepan over high heat, (add water if running short on liquid)
  7. in a separate dish dilute kudzu/arrowroot with a small amount of cool water
  8. once marinade is boiling, reduce heat to medium high
  9. add kudzu slowly while constantly stirring to avoid lumps
  10. once kudzu changes color from white to translucent, dish is cooked, remove from heat
  11. glaze cooked tempeh with sauce to serve
English

Greens & Seaweed Sauté

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Prep Time
10
Cook Time
5
Course
Side Dishes
Dietary Choice
Dairy-free
Nut-free
Vegan
Vegetarian
Ingredients
  • 1 bunch greens, separate leaves and stems, slice thin
  • 1 Tbs seaweed flakes or finely chopped seaweed
  • 2 tsp shoyu
  • sesame oil
Directions
  1. warm sauté pan over medium high heat, add a small amount of oil
  2. once oil is hot add onions, sauté until translucent, stirring frequently
  3. add seaweed, sauté for 1 min
  4. add greens, stir until color of greens becomes bright
  5. add shoyu, stir, quickly remove from pan
English

Green Coleslaw

Prep Time
15
Cook Time
5
Course
Salads
Dietary Choice
Dairy-free
Gluten-free
Vegan
Vegetarian
Ingredients
  • 4 cups greens OR cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 cup carrot, shredded
  • 2 oranges, juiced with pulp
  • 1 Tbs umbeboshi paste
  • 1/4 cup almonds, dry roasted sea salt
     
Directions
  1. rinse almonds, add to a sauté pan over medium high heat, dry roast, stirring frequently
  2. once almonds smell fragrant and are lightly toasted remove from pan, set aside to cool
  3. in a large bowl toss together greens, cabbage, carrot, nuts and pinch salt, toss
  4. in a small separate bowl combine orange juice, umeboshi paste, whisk together

  5. add dressing to salad, toss

    Tip: For a creamy coleslaw dressing take 1⁄2 cup cashews (or almonds), 1 cup water, 2 Tbs brown rice
    vinegar and 2 Tbs brown rice syrup, blend until smooth

English

Greek Quinoa-Bean Salad

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Prep Time
20
Cook Time
20
Course
Salads
Dietary Choice
Dairy-free
Gluten-free
Nut-free
Vegan
Vegetarian
Ingredients

 

Salad Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 4 cups green beans, trimmed and snapped into 2-inch pieces
  • 1 can / 1.5 cups cooked garbanzo beans, drained and rinsed
  • 1 can / 1.5 cups cooked kidney beans, drained and rinsed
  • 1 cup chopped seedless cucumber
  • 1/4 cup diced red onion
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1/4 cup chopped fresh basil

Dressing:

  • 1/4 cup olive oil (optional, omit for oil-free version)
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, pressed
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Sea salt and freshly ground black pepper, to taste
     
Directions
  1. In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl. 
  2. Meanwhile, blanch the green beans by bringing a large pot of salted water to a boil. Add the green beans and cook until tender, but still crisp, about 4 minutes. Drain the green beans and place in a bowl of ice water. Drain well and pat dry. 
  3. Add the green beans, chickpeas, kidney beans, cucumbers, red onion, and olives to the bowl with the quinoa.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, basil, oregano, salt, and pepper. 
  5. Pour dressing over the salad and gently stir until salad is coated with dressing. Season with additional salt and pepper. Garnish with fresh sliced or chopped basil. 
  6. Serve and enjoy!
English

Grain Patties

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Prep Time
15
Cook Time
20
Course
Appetizers & Snacks
Side Dishes
Dietary Choice
Dairy-free
Nut-free
Vegan
Vegetarian
Ingredients
  • 4 cups whole grain, cooked
  • 1⁄2 cup yellow or red onion
  • 1 cup shredded or thinly sliced vegetables, (kabocha/butternut squash, carrot, daikon, etc.)
  • sea salt
Directions
  1. place 2 cups of grain in a food processor and blend
  2. in a large mixing bowl combine grain, blended grain, onion and vegetables
  3. IF this mix is not sticky enough to hold together 
  4. take 2 Tbs golden flax seeds and 1⁄4 cup of water, blend on high, let sit 5 min, blend 
  5. this “egg” replacer helps stick patty together for cooking, if needed
  6. add to mixture, combine thoroughly
  7. make into patties, use slightly damp hands so grain does not stick while forming
  8. pan fry in small amount sesame oil over medium high flame, cook until golden on both sides
  9. OR bake at 350°F on lightly oiled baking sheet for 10 min, flip, bake another 10 min
English

Fruit Water Sauté

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Prep Time
10
Cook Time
7
Course
Desserts
Dietary Choice
Dairy-free
Gluten-free
Paleo
Vegan
Vegetarian
Ingredients
  • 4 cups fruit, cut in bite size pieces
  • 1 Tbs kudzu
  • sea salt
Directions
  1. add a small amount of water to the bottom of a sauté pan
  2. bring to a boil over high heat
  3. add fruit, stir frequently, simmer 5 min
  4. in a separate dish dilute kudzu with a small amount of cool water
  5. add kudzu and salt to fruit, constantly stirring
  6. once color shifts from white to translucent, done, remove from heat
English

Fruit Compote

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Prep Time
10
Cook Time
15
Course
Desserts
Dietary Choice
Dairy-free
Gluten-free
Paleo
Vegan
Vegetarian
Ingredients
  • 4 cups fruit, cored (if necessary) and cut in bite size pieces
  • optional additions: 1⁄2 cup dried fruit, nuts or seeds
  • sea salt
Directions
  1. add 1⁄2 inch of water to the bottom of a medium size saucepan
  2. add fruit and any optional ingredients
  3. bring to a boil over high flame
  4. reduce heat to low, cover and let simmer 15 min
  5. add a pinch of salt
  6. optional garnish ideas – dry roasted nuts, seeds or oats
English

Frijoles de la Olla

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Prep Time
10
Cook Time
25
Course
Appetizers & Snacks
Main Dishes
Dietary Choice
Dairy-free
Nut-free
Vegan
Vegetarian
Ingredients
  • 2 cans / 3 cups cooked black beans, drained
  • 1 cup vegetable broth
  • 1 small onion, finely chopped
  • 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
  1. 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. 
  2. Add all remaining ingredients to the pot.  
  3. Bring to a boil, then lower to a simmer until most of the liquid is absorbed, about 20 minutes. 
  4. Remove bay leaves. 
  5. Mash lightly with a fork or potato masher. 
  6. Garnish with chopped cilantro and/or green onions.  
  7. Serve over brown rice, with a tortilla, or as an appetizer dip with chips and/or vegetables.  Enjoy!
English
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