I never liked mushrooms but these are amazing!
-1 pound (454 g) of cremini mushrooms
-1 garlic clove, pressed
-1 medium to large onion, diced
-1 whole grain baguette, sliced into 18 or more slices
-1/4-1/2 tsp black pepper (the more the hotter/spicier it will be)
-1/2 tsp red pepper flakes (add more if you like it really hot)
-Optional salt to taste on each baguette slice (or use a little veggie stock powder when cooking onions)
Preheat oven to 350-400F. Slice up baguette into 18 or more slices. Put on non-stick Silpat sheet (or parchment paper). Bake slices for 10-20 minutes until crispy (keep an eye on) but not burned or too brown (depending on how you like it).
Dry fry onions in a non-stick pan on high heat, until starting to brown then add a little water to bring out the sugars (caramelize). Repeat this process as the water burns off. As the onions brown then add the pressed garlic clove and chopped mushrooms. The mushrooms will release some liquid so cook until the liquid is basically burned off (I don’t like it too dry). Add the black pepper and pepper flakes as the liquid is being cooked off.
Put the mushrooms on the slices and eat! See video recipe below for more details.
Jane Esselstyn 3-2-1 Salad Dressing
3 tbsp balsamic vinegar
2 tbsp dijon mustard
1 tbsp maple syrup (or agave, etc)
Use 3-2-1 ratio for other quantities, try other types of vinegar, mustard, etc.
I love this simple recipe. Nothing fancy is really needed, the beans taste so good!
Stir fries are generally pretty easy once you know you can use water or vegetable stock to soften vegetables. Feel free to vary this as per your own taste with different vegetables. Essentially you are just softening veggies, adding in the beans, peas, rice and spice and you’re done!
The basic idea is to use cauliflower, non-dairy milk as a base for your cream sauce. Think of the rest as possible additions, can be more or less quantity depending on your tastes. Be creative!
This recipe courtesy of Jerry U, one of my YouTube viewers. Thanks Jerry!
NOTE: Do NOT buy loose, bulk unpackaged split peas, as they may be old and not cook thoroughly. We learned this the hard way.
18 cups of water in a large pot (note: I couldn’t fit this many cups in my large pot so I used less)
16 oz BAG of rinsed green split peas (yellow ok too but imo not quite as tasty)
2 large peeled sweet potatoes
2 peeled medium carrots
2 stalks of celery and leaves
Total time = 1 1/2 to 2 hours, possibly a bit more
Puree the celery, carrots and onions in a blender or food processor. Chop the peeled sweet potatoes into cubes or chunks.
Bring water to a rapid boil. Put in the rinsed split peas and pureed celery, carrots and onion. Put in the peeled cubed or chunky sweet potatoes.
Keep the pot uncovered for this phase.
Cook at a medium boil for about a half hour, stirring every once in awhile. Keep at a medium boil for another half hour to an hour and stir more often to keep from sticking. Put in additional water if the need arises, a half cup at a time
When you see the soup start to thicken, put in the Italian seasoning – a thin layer over the top or to taste. Be careful not to put in too much. Put in a pinch of salt and pepper. Cover and bring to a simmer for about another half hour, or until the soup thickens, and stir now and then. When you see that the soup has thickened, take it off the burner, keep it covered, and let it sit on another cold burner for about 10 minutes. Try eating with some toasted whole wheat baguette slices. Enjoy!!
This is pretty easy as you basically cook up some veggies and put them inside a folded shredded hash brown layer. You can put whatever veggies you like in there.
Ingredients (use whatever veggies you like):