BLACK-EYED PEAS1 package Black-Eyed PeasFresh Thyme Sprigs1 Bay LeafSalt Soak Peas overnight preferably.Drain and add to a pot of water (veggie stock cube)* and bring to a boil, reduce add Bay leaf, Fresh Thyme sprigs, reduce and simmer for approximately 30- 45 minutes. Stirring occasionally. Test at 30 minutes, do not let them over cook. You want the beans whole. …
DIVINE RED PEPPER COULIS
4 large Bell peppers1 Clove Garlic minced1 tbs. White Miso1/2 cup Veggie Stock Roast peppers on high turning until blackened on each side. Remove from oven and let cool, peel and seed. Add to a blender with the above ingredients. It will brighten up any dish and add flavor. It’s nice as a pasta dish, beans or just about any …
DECADENT WILD CHANTRELLE MUSHROOM GRAVY
14 Large Chantrelle Mushrooms washed and dried thoroughly on paper towels Slice or tear into long pieces1/4 Cup White Flour2 tbs. Vegan Butter 6 cups Porcini Mushroom Veggie Broth (previous post)1/2 cup or more of Madeira or Marsala2 tbs. Tamari2 tbs. Nutritional Yeast2 Shallots sliced long4 Cloves garlic diced1 tbs. Fresh Thyme, Rosemary 1/2 tbs Dried Sage ROUXTo make the …
RICH TASTING PORCINI VEGETABLE STOCK
1 package Dried PorciniMaderiaWater Soak porcinis in a 1 cup measuring cup with 1/2 water and 1/2 Madeira for 15 minutes. Drain most of the dirt and leave the remaining liquid about a 1/2 cup. VEGGIE STOCK 1 head of garlic cut the top off2 onions halved 1 shallot quartered4 large Carrots quartered2-3 Celery Stalks chopped1 Bay leaf6 talks Fresh …
DECADENT WILD MUSHROOM GARLIC BREAD WITH SUN-DRIED TOMATO PESTO AND CARMELIZED ONIONS INSPIRED BY MATTHEW KENNEY
CAST IRON GARLIC BREAD Slice 4 slices of SourdoughPlace in heated Cast iron pan with garlic salt and fresh minced garlic, Avocado OilBrown on both sides CARMELIZED ONIONS 2 Large Onions halved and thinly sliced2 tbs EVOOSalt and PepperFresh Thyme Place onions in large skillet over medium heat stirring frequently, until dry and add Vermouth and reduce, keep adding as …
LOVE’S CREAMY KELP NOODLES WITH PESTO AND LUCIOUS RICOTTA INSPIRED BY CAFE GRATITUDE “LOVE IS SERVED”
KELP NOODLES1/2 Cup Lemon JuiceMaldon Salt Arugula PestoCashew Ricotta1/2 Jar Pitted Black Kalamata OlivesCherry Tomatoes halvedFresh Basil Chopped CASHEW RICOTTA 1/2 cup cashews soaked for at least 2 hours and up to 8 hours2 tbs. Lemon JuiceSea Salt KARENNA’S BASIL PESTOBasil Salt Lemon JuiceVegan Parmesan KARENNA’S PARMESAN1 cup toasted pine nutsFresh GarlicNutritional YeastThey use Brazil Nuts Drain and rinse the …
HYDRATING WATERMELON AND CUCUMBER BEAUTY SALAD WITH LIME COCONUT YOGURT
Organic Seedless Watermelon2 Persian Cucumbers, peeled and diced1 Cocoyo Yogurt 1/2 bottle1/2 Lime Juiced Layer the bottom of dish with yogurt and squeeze in lime. Add the Watermelon and Cucumber, mix the yogurt into the fruits. Sprinkle with lime and lime zest. Let your skin and body drink in the two top hydrating foods. Watermelon consists of approximately 92% water, …
SPRING BEAUTY EDAMAME SALAD WITH MINT/CILANTRO TAHINI DRESSING
1 Bag Frozen Organic Edamame Beans Sun-Dried TomatoesGreen Olives pitted2 small Persian Cucumbers diced1 Red Bell Pepper diced1 Shallot diced DRESSING 1/2 Jar Tahini 1 bunch Mint diced1/2 bunch Cilantro diced1 clove Garlic dicedWater for consistency Blend all ingredients. Defrost beans at room temperature, or to just a cool temperature for a hot day. Prepare all ingredients and serve with …
DECANDENT WILD MUSHROOM, GARBANZO POT PIE
1 jar Jovial Garbanzo (Chickpeas) 1 bunch Wild Oyster or Maitake Mushrooms choppedRose Harissa 1 package Phyllo dough roughly 2 layersVegan Butter mixed Miyoko’s and Earth Balance4 Large Carrots diced 8 Small Yukon Gold Potatoes, peeled and diced1 cup Celery diced1 Yellow Onion diced4 cloves garlic diced1 cup frozen green peasVeggie Stock*White Flour1 cup white wine, lemon works*1 teaspoon dried …
COMFORTING WILD MUSHROOM LENTIL SHEPHERD’S PIE
MASHED POTATOES 6-8 Large Yukon Gold Potatoes1 White Sweet PotatoVegan ButterSoya MilkSalt Peel, wash and quarter potatoes. Have a pot of boiling water ready, add the potatoes, salt, and cook for approximately 15 minutes, taste they should be done but not mushy. Drain and add butter, soya milk, salt and mash. I’ll leave the measurements to you, as it’s always …