Category: Recipes I Have Tried

INGREDIENTS:

12 oz trumpet mushrooms 

4 tbsp coconut aminos 

1 tsp smoked paprika 

½ tsp garlic 

½ tsp onion powder 

Optional: ¼ tsp chipotle 

INSTRUCTIONS:

Preheat the oven to 375 F. 

Combine the coconut aminos and seasonings in a square shallow pan. 

Mix to combine and set aside. 

Cut mushrooms into 3-4 mm thick pieces. 

Pierce the pieces of mushrooms with a fork. 

Dip the mushrooms in the marinade to thoroughly coat each side.

Place mushrooms on a parchment lined baking sheet. 

Bake for 15 minutes, flip and bake for an additional 5-10 minutes or until the edges are crispy. 

Remove from the pan before completely cooled. 

Enjoy!

Ingredients

WATER, CAULIFLOWER, CANOLA OIL, ALMOND BUTTER, DISTILLED VINEGAR, GARLIC, PARSLEY, SEA SALT, LEMON JUICE, SHALLOT, DILL, CHIVE, MUSTARD POWDER, GRANULATED GARLIC, GRANULATED ONION, BLACK PEPPER, XANTHAN GUM

[CMMT: Make it healthy-style at home by diluting w/ rice vinegar… or in your blender by replacing oil with a few raw cashews, and xanthan gum with a little tapioca starch.]

Much better idea:

[ LINK TO MAKE YOUR OWN CREAMY CAULIFLOWER HOMEMADE DRESSING ]

Nutrition Facts

SERVING SIZE 2 Tbsp

CALORIES 60

Fat 6g

Saturated Fat 0g

Trans Fat0g

Cholesterol 0mg

Sodium 120m

Total Carbohydrate1g0%

Dietary Fiberless than 1g

Total Sugars 0g

Includes 0g Added Sugars

Protein less than 1g

Vitamin D 0 mcg

Calcium10mg

Iron 0.2 mg

Potassium 40 mg

NOTE: Since posting, the details of this item may have changed due to fluctuating market prices, federal regulations, currency rates, drought, bandits, rush hour traffic, filibusters, zombie apocalypse, punctilious product developers…Contact our Crew for current price and availability

4 C boiling water and/or low sodium veggie broth

1.5 C yelliow grits (or polenta) added slowly to boiling liquid, stirring constantly

2 t onion powder

2 t garlic powder

1/2 t tumeric

1 t lemon pepper

Continue stirring up to 10 or 15 minutes as it thickens

In new pot steam 1 bunch chopped kale or collard greens in water for 5 minutes

Serve side-by-side

Top w/ some salsa or pasta sauce

Add some badalmic vinegar to activate nutrients in greens

Aug 9, 2024

[Cmmt: Ann reminds me of my own Mommy!! ❤️ ]

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• 2 ¼ cups raw macadamia nuts (or raw cashews, soaked for 1 hour in hot water, then drained)
• 3 ½ Tbsp lemon juice
• 4 Tbsp nutritional yeast (plus more to taste)
• 3/4 tsp garlic powder
• 1/3 scant tsp sea salt
• 1/3 – 3/4 cup water

INGREDIENTS:

• 1 medium – large head of cabbage

• Your favorite oil-free, sugar-free tomato sauce

• Optional: Cheese Sauce

• Filling: 1 ½ cup veggie ground

• ½ red pepper diced

• 1 cup cooked brown or french lentils

• 1 cup cooked quinoa (I used tricolored)

• 1 tsp dried thyme

• 1 tsp garlic granules or powder

• ½ tsp onion granules or powder

• 1 tsp salt OR TO YOUR TASTE

INSTRUCTIONS:

Combine all your filling ingredients in a bowl. Add full cabbage head to a pot of boiling water. Cover and simmer for 10 minutes or until the first layer of leaves have softened. Loosen each leaf by cutting the stem at the base. Continue to steam cabbage head as necessary, cutting and removing the cooked leaves as they become ready. In preparation for stuffing your cabbage, cut the larger hard stem from leaves as shown in the video. Overlap at the seem. Add filling and roll tightly. Add a thin layer of tomato sauce to the bottom of a glass baking dish. Add your cabbage rolls. Top with extra sauce. Bake covered at 375 for 10 minutes. Remove cover and bake for an additional 20 minutes, or until cabbage is cooked to your desired tenderness. Top with cheese sauce. Enjoy!

Recipe:

1 cup raw cashews (soaked min. 2 hours)

2 tbls nutritional yeast

1/4 tsp salt

1/4 tsp pepper (optional)

1/4 tsp garlic granules (optional)

1/2 cup water

1/2 tbls lemon juice

Combine ingredients in high-speed blender. Blend until smooth.

Preheat oven to 350°

Ingredients:

15 oz box of cornbread mix (I used trader joes)
15 oz can (or frozen/fresh) whole kernel corn
1 banana, or make a flax egg (1 T ground flaxseed + 3 T water, let sit for 5 mins)
Splash of almond milk
Dash of Tabasco sauce

Instructions:

* Drain canned corn, then blenderize corn, adding enough almond milk to get creamed corn consistency
* Add banana (or flax egg)
* Combine creamed corn/banana mixture & dry cornbread mix & stir
* Add dash of Tabasco
* Spoon batter into baking dish

* Bake at 350 for 40-45 minutes

Cmmt: May substitute chia seed egg for flax. Or make a flax-tapioca egg (1 T flax, 1 T tapioca starch, 3 T water).