Heat over medium flame until polenta begins to bubble.
Turn on low and whisk frequently until polenta starts to thicken, approximately 15-20 minutes.
Serve as-is for a creamy side dish, or pour into casserole dish and let cool, bake for 10 minutes in preheated 350 degrees F oven, and then cut into squares. 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.
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.
