Mushroom Fideuà (V)
Source: Citrus & Citronella | Serves: 6 | Time: 1 hr Changes: used canned diced #tomatoes, didn't use mushroom powder, used more #mushrooms, and replaced soy sauce with coconut aminos. Ingredients 2 tbsp EVO 1 small onion, diced 4 cloves of garlic, minced S bay leaf 2 14-OZ cans diced tomatoes, drained 4 cups vegetable stock 1 cup dry white wine 1 tbsp coconut aminos 1 lb fideuà 18 oz mixed mushrooms Instructions Heat oil in a 15-inch wide paella or oven-safe frying pan ove
3 days ago2 min read
Breakfast Salad (DF, GF)
Basically the breakfast wrap filling in a bowl. Turns out you really don't need the wrap! Source: Fed & Fit | Serves: 4 | Time: 15 min Changes: used vegan sausage; adjusted amounts Ingredients 1/2 lb vegan breakfast sausage 4 eggs, hard-boiled and chopped 2 cups cherry #tomatoes halved 1/4 cup red onion or shallot, thinly sliced 2 avocados, diced 1/4 cup fresh cilantro, chopped (skipped this time, guests aren't fans) 1/2 tsp kosher salt Dash of black pepper 2 tbsp lemon jui
6 days ago1 min read
Roasted Poblano White Chili (GF, V)
Really cool thing about this recipe, instead of adding plant milk to make it thicker, you just mash up a second can of beans and stir it in. You don't have to worry about plant milk changing the profile, but you also don't have to worry about nut or soy allergies. I'm going to reassess some previous recipes and see if this approach might work in my other soups, chilis and stews. Source: Yes to Yolks | Serves: 6-8 | Time: 1 hr 15 min Changes: used chickpeas instead of canelli
Mar 202 min read
