Truffled Mushroom Mac and Cheese

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.

  • Cheese Sauce
    • 1 c raw macadamia nuts, soaked for 8 hours
      3/4 c water
      3 tbsp lemon juice
      1/4 c nutritional yeast
      1/2 tsp salt
      1 tsp smoked paprika
      1/4 tsp mustard powder
      1 clove garlic
      Pepper

    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.

    Serve 2.

    Advertisements

    Garlic and Walnut Stuffed Mushrooms

    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.

    Serves 4.

    Cauliflower Fettuccine Alfredo

    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.

    Serves 4.

    Baby Kale and King Trumpet Stir Fry

    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.

    Green Goddess “Tuna” Salad Sandwich

    This vegan lunch is so yummy!! If your not vegan just use tuna in place of the hearts of Palm.

    • 1/4 c basil leaves
    • 1/4 c parsley leaves
    • 1/4 c tarragon leaves
    • 1/4 c mayo
    • 1/4 c sour cream or vegan sour cream
    • Zest of 1 lemon
    • 2 tbsp 1 tsp lemon juice
    • 2 tbsp olive oil
    • 1 can hearts of Palm or tuna
    • Celery stalk
    • Shallot
    • 1 clove garlic
    • Salt and pepper
    • Lettuce
    • 4 slices whole grain bread, toasted

    Purée basil, parsley, tarragon, mayo, sour cream, lemon zest, juice, and 2 tbsp oil in a blender until smooth.

    In a food processor chop hearts of palm, celery, shallot in garlic until chopped finely. Toss with dressing until coated.

    Top toasted bread with lettuce and heart of palm mixture.

    Serves 2.

    King Trumpet Mushrooms with Orange & Pepper

    This is from Shroom – the orange may sound odd, trust me it is wonderful!

    • 8 king trumpet mushrooms, halved and scored 1/8 deep
    • Zest & juice of one orange
    • 1/4 c olive oil
    • 2 tsp soy sauce
    • Salt and pepper
    • 1 tbsp butter
    • 8 oz arugula

    Whisk together zest, juice, olive oil, soy sauce, salt and pepper. Place mushrooms in a large baking dish and drizzle the dressing over them, rubbing in the dressing. Let rest for at least 30 minutes.

    Reserve the dressing. Prepare a grill over high heat. and grill mushrooms on each side until tender and caramelized about 5 minutes each.

    Place the marinade in a small pan and bring up a boil, add butter and swirl until melted. Toss with the arugula and serve with mushrooms on top.

    Serves 4.

    Place

    Coconut and Red Lentil Soup

    This is so good! It is from Crazy Sexy Kitchen!

    • 1 1/2 tbsp cumin seeds
    • 1 tbsp coriander seeds
    • 1 tbsp olive oil
    • 1 tbsp cayenne pepper
    • 1 onion, diced
    • 1 1/2 c red lentils
    • 4 c vegetable stock
    • 1 can lite coconut milk
    • 2 tbsp minced ginger
    • Salt and pepper to taste
    • 2 tbsp lemon zest
    • Juice of 2 lemons
    • 1/2 bunch cilantro, chopped
    • 1 avocado, diced

    Toast cumin and coriander I’m a dry pot. Place in a spice grinder and pulse till fine. Add oil to the pot and heat over medium, add the onions and spices and cook until the onions are spot.

    Add the lentils, stock, coconut milk, salt and pepper. Bring to a boil, then simmer for 40 – 50 minutes until thick. Remove from heat. Stir in lemon zest, juice and cilantro.

    Serve with avocado on top.

    Serves 8.