Author: PatagoniaLlami

Directions

1. While the potatoes are steaming, put the oil, vinegar and mustard in a small, heavy pot. Mix well and add the onions. Very slowly, warm the vinaigrette until it is hot (but not boiling). Add sugar, salt and pepper while the vinaigrette is heating up.
2. Wash and steam the potatoes in a covered pot for 20-30 minutes, depending on the size of the potatoes. Test for doneness with a sharp paring knife. Do not overcook the potatoes. Peel and slice the potatoes while they are still hot. Put the potatoes in a bowl and pour 3/4 of the vinaigrette over the potatoes. Mix gently so that all potatoes are covered with the vinaigrette. You might have to add some extra. Cover the bowl and keep it at room temperature until cooled down. I have kept marinated potatoes refrigerated for a day or longer.
3. 
   Steam the washed and trimmed green beans in a covered pot for 3-4 minutes. I love my beans al dente. When finished steaming, put the beans in a bowl of ice water. This way they will keep their nice, shiny green color. Dry them with a paper towel, put them in a bowl and add some of the vinaigrette to the beans. Cover the bowl, and keep at room temperature if you are serving it the same day. Otherwise, refrigerate the beans.
4. To assemble, put the mixed greens on a large plate. Taste the potato salad and add more salt and pepper if needed and the pickle juice. Mound the potatoes in the middle of the plate, adding the beans around them. Decorate with radishes and sprinkle with coarse sea salt and the chives.

Directions

1. Preheat oven to 350 degrees F
2. Using a hand or standing mixer, add flax egg, coconut oil, almond extract, brown rice syrup & mix then add diced apples & coat with mixture
3. Then add spices, oats & flour & combine until everything is mixed well
4. To a baking sheet lined with parchment paper, add 1 are spoonful of batter to form a cookie
5. The batter will be loose & you may need to form them a bit with your hands, they will harden when they bake
6. Bake 15 minutes until edges are slightly browned
7. Remove from the oven & place on a cooling rack to cool
8. In a small ramekin mix the drizzle together, you may need a little more water or PB to get the desired consistency
9. Using a 1/4 tsp pour drizzle on top of cookies and enjoy warm

Aaaah, facon (or fake bacon). Some are hit-and-miss, but because bacon is the one thing most people miss when switching to a vegetarian or vegan way-of-life, it’s expected a fitting alternative is created. The others you may have attempted can trot along, because here is a recipe that not only offers a completely meat-free bacon, but one that is low in fat and overall calories. To mimic the intoxicating aroma that we have come to love in the real thing, we used a combination of liquid smoke and paprika to achieve similar results cleverly using rice paper. While it takes a little longer, the efforts will be worth it – and your hips will thank you. And, so will Peppa.

The recipe can be found here – http://www.mynutricounter.com/rice-paper-bacon/ —Nikki Brown

Directions

1. Whisk all ingredients except for the rice paper in a bowl. Set aside.
   
2. Stack 2 pieces of rice paper and hydrate in a bowl of cold water until slightly soft and pliable.
   
3. Cut the hydrated rice paper into strips using a pizza wheel.
   
4. Dip each strip in the soy mixture.
   
5. Lay a sheet of parchment paper directly over your oven grill.
   
6. Lay seasoned rice paper strips on the wax paper.
   
7. Bake for 6-8 minutes at 205C/400F.
   

Directions

1. Cut the stems off of the portobellos.
   
2. De-gill the mushroom. Using a spoon, gently scrape out the gills and stem stump, being careful not the remove the flesh. Also, using a damp, clean cloth, gently rub the outside (top) of the mushroom clean. They should NOT be cleaned by running them under water, as mushrooms are sponge-like, and will absorb the water, consequently diluting the flavor.
3. Mix together the first five ingredients for the marinade (grapeseed oil, balsamic vinegar, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper).
4. Pour the marinade into a pie plate (or a large enough baking dish), coat the mushroom caps with the marinade being careful to get into all of the crevices, and let the caps marinate for one hour. You can flip the mushrooms over a few times during this period to equally marinate both sides. I have found this step to be critical in taste and consistency, so don’t skip it!
5. Heat a non-stick grill pan to medium.
6. Grill the portobellos for about 5-6 minutes per side. No oil is needed here, as the mushrooms were already soaking in the oil-based marinade.
7. For the pumpkin seed cream, blend the soaked seeds with the water for about 2 minutes.
8. Strain the mix either using a nut milk bag or a sieve, removing the pulp.
9. Heat 2 teaspoons of coconut oil in a small skillet.
10. Add the garlic and cook for about 20 seconds.
11. Add the pumpkin milk, nutritional yeast, and flour.
12. Stir until thickened (about 2-3 minutes).
13. Add in the nutmeg and 1-2 teaspoons of lemon juice, tasting as you go.
14. For the kale, heat the remaining coconut oil in a skillet.
15. Add the chopped kale, and saute just until wilted (about 2-3 minutes).
16. Add the lemon zest and juice, and season to taste.
17. To assemble: Dollop a spoonful of the pumpkin seed cream onto a plate.
18. Top with the portobello steaks, followed by the lemon kale, and more pumpkin seed cream for the top.
19. Garnish with a handful of raw pumpkin seeds, and devour!