Ingredients 4 portobello mushrooms 2 tbsp extra virgin olive oil, see notes 2 tbsp lemon juice 1 tbsp tamari or soy sauce 1 tsp dried oregano 1/2 tsp garlic powder 1/8 tsp ground black pepper Instructions Wash the mushrooms and remove the stems. You can enjoy the stems sautéed, steamed, boiled or add them to any kind of recipes (scrambles, rices, pastas, … Read more
Ingredients 2 cups cooked or canned black beans (380 g) 1/2 cup instant oats (120 g), gf if needed 1/4 cup nutritional yeast (4 tbsp) 2 tbsp ground flax seeds 1 tbsp tamari or soy sauce 1 tbsp onion powder 1 tbsp garlic powder 2 tsp paprika 2 tsp cumin powder Instructions Feel free to use canned beans or cook them from scratch. If you’re … Read more
Ingredients 2 tbsp extra virgin olive oil 4 cloves of garlic 1/2 onion 1 14-ounce coconut milk can (400 ml) 2 cups vegetable broth 1 tbsp maple syrup 1/2 tsp ground ginger 2 tbsp curry powder 1/2 tsp ground turmeric 1 cup diced sweet potato (265 g) Salt to taste Toppings: tofu, red cabbage, broccoli, … Read more
Ingredients For the Soup: 6 Poblano Peppers green 3 Tbs Coconut Oil 4, 6″ Corn Tortillas cut into 1″ strips 2 Cloves of Garlic minced, about 2 tsp. 1/4 C White Onion diced, about 1/4 of an onion 1 Tbs Pickled Jalapeño Pepper minced (for intense heat – optional) 2 C Sweet Corn fresh or … Read more
Ingredients 2 ripe avocados roughly chopped (peeled, pit discarded) 1 cup coconut milk I used lite 1 cup low sodium vegetable broth zest from one lemon 2 tablespoons freshly squeezed lemon juice 1 tablespoon white wine vinegar 1 tablespoon lemon basil 2 teaspoons shallots 1 1/2 teaspoons kosher salt Instructions Add all ingredients to a blender and puree until very smooth. Refrigerate for at least 2 hours to let the flavors blend … Read more