Chickpea Stuffed Portobello Mushrooms
Chickpea Stuffed Portobello Mushrooms 4 large portobello mushrooms with stems2 tablespoons extra-virgin olive oil2 cloves garlic, peeled1-15.5 ounce can garbanzo beans, drained½ onion, finely diced½ cup finely shredded baby spinach¼ cup pine nuts¼ cup freshly grated parmesan1 teaspoon cumin½ teaspoon of
Oven Roasted Okra
Oven Roasted Okra 1 pound fresh okra 2 tablespoons macadamia nut oilSea salt to taste Freshly ground pepper Preheat the oven to 425◦ degrees. Rinse and drain okra and pat dry. In a large bowl, toss okra with macadamia nut oil and season with salt to
Plant-Based Spinach Herb Cashew Dip
Perfect Party Platter for your next Plant-based friendly event! Working with our friends at Farm Star Living, this recipe may be the answer to your plant-based prayers! It is super easy to make in the blender with cashew flour from
Roasted Cauliflower Hummus
Roasted Cauliflower Hummus 1 head cauliflower, cut into florets 3 tablespoons extra-virgin olive oil, divided ¼ teaspoon of sea salt Fresh cracked pepper to taste 3 cloves garlic, peeled ¼ cup tahini ½ fresh lemon, squeezed ½ teaspoon cumin ¼ teaspoon cayenne pepper Fresh chopped parsley for garnish Edible flowers for
Wild Smoked Salmon on Endive for the Best Fresh Appetizer
Wild Smoked Salmon on Endive4 ounces Wild Alaska Sockeye Smoked Salmon, small dice6 ounces Neufchâtel cheese (farmer cheese)Zest and juice of 1 small lemon¼ cup red onion, small dice2 tablespoons capersFresh cracked black pepper to taste2 heads Belgian endiveMicrogreens or