Recipes

Spring Rolls

Massaged Kale Salad with Fried Oyster Mushrooms

• 1 head of curly kale
• 2 tbsp apple cider vinegar
• 4 tbsp olive oil
• 1/2 tsp sea salt
• 1/2 avocado, chopped

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

• 1/2 lb oyster mushroom
• 1 cup all purpose or gf all purpous flour
• 1/2 tsp tumeric
• 1/4 tsp smoked paprika
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1 cup unsweetened milk alt (we used cashew)
• 1 Tbsp lemon juice

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!

cabbage tacos with black bean walnut "meat"

Recipe by Meredith Baird Figone

Black bean & walnut "meat"

• 2 cups walnuts
• 1 can of black beans, drained
• 2 tsp chili powder
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt

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

• 1 block silken tofu, drained
• juice of 1/2 lemon
• 1 tbsp miso
• 1 tbsp apple cider vinegar
• pinch of sea salt

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

Fast! Beef Bibimbap with Beef & Mushrooms

• 3/4 lb 10 grass-fed ground beef
• 2 eggs
• 2 TBL Tamari
• 2 TBL Gochujang
• 1 cup shiitake mushrooms
• 2 cups baby spinach
• 2 TBL toasted sesame seeds
• 1/2 cup jasmine rice
• 3 tsp coconut sugar
• 1 tsp rice wine vinegar
• neutral oil
• salt & pepper
• garlic

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

6.Fry eggs

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.

Enjoy!

Vegan Palak "Paneer"

Mom's Blackberry Galette

Dough

• 1/2 cup pecans
• 1 cup + 2 TBL all purpose flour
• 2 tsp sugar
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/2 cup chilled unsalted butter, cut into pieces

Filling and assembly

• about 2 cups blackberries
• 1 TBL cornstarch
• 2 tsp fresh lemon juice
• 1/4 cup sugar, + more for sprinkling
• all purpose flour (for surface)
• 2 TBL milk

Dough

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.

Sweet Corn and Pepper Gazpacho

• 1 yellow bell peppers (or 5 mini) stemmed, seeded and chopped
• 5 ears fresh corn cut off the cob (reserve 1/4 cup for garnish)
• 2 garlic cloves
• 1 1/2 cups Persian cucumber chopped plus more for garnish
• 2 TBL extra virgin olive oil
• 2 TBL apple cider vinegar
• 1/2 to 1 tsp sea salt
• freshly ground pepper to taste
• chopped fresh basil

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.

20-Min: Grilled Chicken Banh Mi

• 1 large or two small french baguettes
• 1 TBL sriracha
• 3 TBL Kewpie mayonnaise
• 3 Persian cucumbers
• 3 medium carrots
• 2  boneless, skinless chicken breasts
• 1 TBL fish sauce
• 1 lime
• small bunch of mint
• garlic
• neutral oil
• salt & pepper
• white wine vinegar

1. Prep marinade

Finely chop 1 teaspoon garlic. Pick mint leaves from stems and finely chop 2 teaspoons; keep remaining leaves whole. Into a large bowl, finely grate lime zest and squeeze 1 teaspoon lime juice. To bowl with lime zest and juice, add garlic, chopped mint, fish sauce and 1 tablespoon oil. Season to taste with salt and pepper.

2. Grill chicken

Heat a grill or grill pan over high. Pat chicken dry and drizzle lightly with oil. Add chicken to grill or grill pan and cook until charred in spots and cooked through, 2–3 minutes per side. Transfer chicken to bowl with marinade and let sit for at least 5 minutes, turning to evenly coat chicken in sauce.

3. Prep veggies

Meanwhile, peel carrots lengthwise into ribbons. Thinly slice cucumber into rounds. Transfer carrots, cucumbers, and whole mint leaves to a large bowl; toss with 1 tablespoon oil, 1 teaspoon vinegar, and a pinch each of salt and sugar. Let sit until step 5.

4. Make Sriracha mayo

Preheat broiler with a rack in the upper third. In a small bowl stir to combine mayo, Sriracha, and 1 teaspoon water. Slice baguettes in half lengthwise and lightly oil the cut sides. Transfer to broiler, cut side up, and cook until toasted, about 2 minutes (watch closely as broilers vary). Alternately, grill bread until charred and warmed through, 1—2 minutes.

5. Assemble

Cut chicken into strips and return to bowl with marinade, toss to coat in accumulated juices. Spread some Sriracha mayo on bottom baguette half and layer on the pickled veggies and grilled chicken. Spoon remaining marinade and Sriracha mayo over top, and sandwich with top half of the baguette. Enjoy!

Turkey Ramen with brussels and mushrooms

• 3/4 lb ground turkey
• 10 oz sliced crimini mushrooms
• 10 oz shaved brussels sprouts
• 1 oz fresh ginger
• 4 TBL tamari soy sauce
• 4 TBL ramen soup base
• 6 oz chuka soba noodles
• garlic
• 2 eggs
• neutral oil
• salt & pepper

1. Cook eggs & noodles

Bring a medium saucepan of salted water to a boil. Place 2 large eggs into saucepan and cook for 6 minutes. Use a slotted spoon to remove eggs; place in a bowl of ice water. Add noodles to boiling water; cook, stirring to prevent sticking, until al dente, about 5 minutes. Drain noodles, rinse, and toss with 1 teaspoon oil; return to saucepan and set aside until step 6.

2. Prep ingredients

6. Finish & serve

Spoon noodles into bowls and top with some of the turkey ramen, Brussels sprouts, mushrooms, and sliced eggs. Enjoy!

Sweet Potato Shepard's Pie with Ground Turkey