SMOKEY SUNFLOWER CHIPOTLE DIP
1 cup sunflower seeds, soaked 1-2 hours
1 cup steamed butternut squash or sweet potato
2 TBL olive oil
1 TBL Miso
1 TBL nutritional yeast
1 TBL Hi Note Sloppy Papi
(or 2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic & onion powder)
pinch of sea salt
pinch of cayenne
3/4 cup water (more if needed to blend)
Blend all ingredients until smooth!
recipe by Meredith Baird Figone
You can use sweet potato or butternut squash to make the noodles on a spiral slicer. (I love the Benriner Japanese Slicer, and it lasts forever)
work the kale with your hands, and tear it in to little pieces-or use the scissors to chop it up. Use the salt and vinegar to help break it down.
Add avocado and work it in to make it all creamy. taste for salt & vinegar
garnish with your favorite shaved veggies, flowers and hemp seeds
Fried Oyster Mushrooms
whisk all dry ingredients together
Wipe the mushrooms with a damp towel to remove any debris. Tear mushrooms into desired size, about 2"
1/2 cup oil for frying (we used olive)
Heat oil to medium high in a deep pan.
Dip mushrooms in milk, coat them wit flour mixture.
when oil begins to bubble, add battered mushrooms, a few at a time so everything has space. Use tongs to flip them once you see edges start to brown. Heat, flip, repeat until all mushrooms are cooked.
Drain on papertowels before serving with Kale Salad. Enjoy!
Recipe by Meredith Baird Figone
Black bean & walnut "meat"
Pulse all ingredients until well combined. Then add (optionally) 2 tbsp olive oil and 1 tbsp apple cider vinegar. You want to lightly pulse this mixture until crumbly. Do not bend or it will become a paste
Tofu Sour Cream
Blend until smooth
Assemble in taco shells of your choice, or layer as nachos with freshly chopped tomato, avo and cilantro.
makes enough to serve 4
1. cook rice
In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.
2. Marinate ground beef
Finely chop 1 teaspoon garlic. In a medium bowl, combine ground beef, 2 teaspoons tamari, 1 teaspoon each of coconut sugar, vinegar, and oil, and ½ teaspoon each of the garlic and gochujang. Set aside to marinate at room temperature until step 5.
3. Prep ingredients
Remove and discard stems from mushrooms, then thinly slice caps. In a small bowl, stir to combine remaining gochujang and tamari, 1 tablespoon water, and 2 teaspoons coconut sugar. Set gochujang sauce aside until step 5.
4. Sauté mushrooms & spinach
Heat 1 tablespoon oil in a medium nonstick skillet over high. Add mushrooms and cook, stirring occasionally, until browned and tender, 4-5 minutes. Season with salt and pepper. Add spinach and remaining garlic; cook, stirring, until spinach is wilted, about 1 minute. Stir in half of the sesame seeds. Transfer to a bowl and cover to keep warm until ready to serve.
5. Cook ground beef
Heat 2 teaspoons oil in same skillet over high. Add ground beef and any marinade. Cook, breaking meat up into large pieces, stirring occasionally, until liquid is evaporated and beef is browned and cooked through, about 6 minutes. Stir in 1 tablespoon of the gochujang sauce (reserve rest for step 6). Transfer beef to a bowl. Wipe out skillet and reserve for step 6
Heat 2 tablespoons oil in reserved skillet over high. Crack in 2 large eggs; season with salt and pepper. Cook until edges begin to brown, about 1 minute. Cover and cook until whites are set but yolks are still runny. Serve rice in bowls topped with beef, spinach and mushrooms, and eggs. Garnish with remaining gochujang sauce and sesame seeds.
1. Prep oven & cook rice
Preheat broiler with a rack in the upper third. Make rice
2. Prep & broil tofu
Drain tofu, cut into 1-inch cubes, then drain well on paper towels. Transfer to a rimmed baking sheet and toss with 1 tablespoon oil and a pinch each of salt and pepper. Broil on upper oven rack until lightly golden, 10–15 minutes.
3. Toast cumin seeds
Heat a large nonstick skillet over medium. Add cumin seeds; toast, stirring, until fragrant, 1–2 minutes. Transfer to a small bowl; reserve skillet for step 5. Transfer ¼ cup coconut milk to a small bowl; reserve for step 6.
4. Prep & blend sauce
Peel and roughly chop 2 teaspoons each of ginger and garlic. Roughly chop tomato. To a blender, add spinach, tomatoes, remaining coconut milk, chopped garlic and ginger, garam masala, 2 teaspoons of the cumin seeds, ¾ teaspoon salt, and a few grinds of pepper. Blend on high until smooth.
5. Cook sauce
Transfer sauce to reserved skillet; bring to a simmer over medium heat. Reduce heat to medium-low and simmer until slightly thickened and flavors have melded, about 10 minutes. Add tofu and simmer for 5 minutes more. Stir in 1 teaspoon sugar and 1 teaspoon vinegar. Season to taste with additional salt, pepper, and sugar.
6. Finish & serve
Fluff rice with a fork. Serve in bowls with palak tofu spooned over top. Drizzle with reserved coconut milk and remaining cumin seeds. Enjoy!
Filling and assembly
Preheat oven to 350. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 min, let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse to combine. Add butter and pulse until mixture resembles coarse meal with a few pea size pieces remaining.
Transfer to a large bowl; drizzle with 4 TBL ice water and mix just until mixture comes together. Gently pat dough into a 6" diameter disk. wrap in plastic and chill at least 1 hour.
Filling and Assembly
Preheat oven to 375. Toss blackberries, cornstarch, lemon juice and quarter cup sugar in a large bowl.
Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment lined baking sheet. Mound Blackberries in center of dough,leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
Bake galette until crust is dark golden brown and filling is bubbling, 45-50 min. Let cool before serving.
1. place the bell peppers, corn kernels, garlic, cucumber, olive oil, vinegar, salt, and pepper in the blender and blend until smooth and creamy. Season to taste.
2. divide into bowls and garnish with fresh corn kernels, cucumber and basil.