2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
2 teaspoons mushroom powder, optional
1 1/2 teaspoons hot smoked paprika
1 1/2 teaspoons ground coriander
1/2 teaspoon cayenne pepper, or more based on how spicy you want the mix
1 lb ground pork
1/2 c water
Heat pork over medium heat in a skillet, stir in spices and cook until browned add water and cook over low heat until water absorbed.
Serve in taco shells with lettuce and avocado.
This is so easy and so yummy, thank you Bon Appetite for this winner! You can use whatever cheese you have on hand I had some firm goat cheese.
½ tsp. kosher salt, plus more
10 oz. baby spinach
1 14-oz. can artichoke hearts
1 large garlic clove, finely chopped
2 oz. Parmesan, finely grated
2 Tbsp. mayonnaise
Juice of ½ lemon
Dash or 2 of hot sauce
Freshly ground black pepper
2 oz. soft goat cheese, crumbled
4 slices country-style bread
4 slices hard goat cheese
Heat broiler. Bring ½ cup water and a large pinch of salt to a simmer in a large skillet over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.
Drain artichoke hearts and press out as much liquid as you can. Toss all the ingredients except bread and hard cheese into a food processor and processor and pulse till chopped and combined.
Spread on bread, top with cheese and broil for 5 minutes until the cheese is melted and bubbling.
This is so good and it’s vegan and gluten free. It is a super quick meal and it’s filling. There will be extra sauce you can use for another quick meal.
1 c raw macadamia nuts, soaked for 8 hours
Place all ingredients in a high speed blender and process till smooth. Add water 1 tbsp at a time if too thick.
Mac & Cheese:
- 1 package zita miracle Noodles, rinsed
- 2 tsp avocado oil
- 6 oz mushrooms, chopped
- 1/2 c cheese sauce
- 1 bag baby spinach
- Nutritional yeast
- Truffle oil to drizzle
In a medium pan heat oil and sauté the mushrooms until brown.
Add noodles, sauce and spinach, cook stirring until spinach has melted.
Serve with nutritional yeast sprinkled on top and truffle oil.
These are so good and filling!
- 4 portobello mushrooms, steamed and gills scraped out
- 2 tbsp olive oil
- 1/2 c onion, minced
- 4 cloves garlic, minced
- 1 tsp thyme
- 1 c walnuts, chopped
- Salt and pepper to taste
- 1/2 tsp poultry seasoning
- 1/2 tsp paprika
- 1/4 sour cream or coconut cream
- 1/4 c parsley, minced
Preheat oven to 350.
Heat 2 tbsp olive oil in a skillet, cook onions and thyme until tender.
Add walnuts, salt, pepper, paprika and poultry season and sauté until fragrant.
Spoon mixture into the mushrooms, packing them tightly.
Place in a baking dish and bake 30 – 40 minutes.
Garnish with parsley and serve.
This dish was from Eating Well and it is amazing!!
- ½ c breadcrumbs, toasted
- 1 tbsp chopped fresh parsley
- ½ tsp grated lemon zest
- 4 c cauliflower florets (1 small head)
- 1 c raw cashews
- 8 oz fettuccine
- 4 c lightly packed thinly sliced kale
- 3 tbsp lemon juice
- 2 tbsp white miso
- 2 tsp garlic powder
- 2 tsp onion powder
- ¾ tsp salt
Bring a pot water to a boil.
Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.
Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.
Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.
Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.
This is so yummy and quick!
- 2 tsp oyster sauce, plus more to taste
- 1 tsp fish sauce or Coconut Aminos
- 4 tsp neutral oil
- 1 1/2 tsp red chili pepper
- 1 1/2 tbsp finely chopped garlic, divided
- 2 tsp water
- 1 tsp cornstarch
- 2 (5-ounce) packages baby kale
- 8 oz king Trumpet mushrooms, sliced thin
- Black pepper
Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.
Heat remaining 1 tbsp oil in a pan over high until shimmering. Add mushrooms cooking until browned on both sides. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.