Lighten up this summer and win over the most stubborn of carnivores with Roasted Portobello Steak and Onions. We made ours with farm fresh portobello mushrooms from River Valley Ranch & Kitchens and red onions from Twin Gardens, both at the Schaumburg Farmers Market. Oven roasting these marinated mushroom caps tenderizes while bringing out the […]
Our Green Cauliflower Rice and Sweet Potato Bowl is made from vegetables with more vegetables hidden inside those vegetables. They’re everywhere! Smoky sweet potatoes, seasoned black beans with a hint of lime, and green cauliflower rice with just the right amount of heat from poblano peppers. This recipe makes two very generous servings and is […]
Craving takeout? Enjoy this healthy Paleo Zucchini Mushroom Stir Fry in less time than delivery and for a fraction of the cost. Our version is paleo-compliant, soy-free, and vegan, but you can add the protein of your choice. Not on a paleo diet? Try this stir fry with our Grain-Free Panda Express Chow Mein Copycat, […]
We promised to give you a bunch of ideas for using that great big batch of Instant Pot Pinto Beans (soaked or no-soak), and Vegan Cauliflower Rice and Bean Burritos is one of our favorites. We used Siete’s 10″ Cassava & Coconut Tortillas to make this a quick grain-free weeknight meal and leftover lunch kit. […]
Commercial taco seasoning packets may seem convenient, but they contain corn flour and corn starch as well as food additives like Maltodextrin and Silicon Dioxide. Your body treats Maltodextrin like glucose, and Silicon Dioxide, which prevents caking, is also used to make concrete and glass. Now, those are things you know. You’re welcome. That same […]
Scale 6 tbsp extra-virgin olive oil 3 tbsp red wine vinegar 1 tbsp balsamic vinegar 3/4 tsp garlic powder 3/4 tsp dried oregano 3/4 tsp dried basil 1/2 tsp onion powder 1/2 tsp Dijon mustard 1/2 tsp salt 1/2 tsp ground black pepper Add all ingredients to a bullet blender cup or glass jar and […]
Instant Pot Hummus with Roasted Garlic Scale 16-ounce bag dried chickpeas (garbanzo beans), soaked 8-12 hours 6 cups water, divided 1/2 cup tahini paste 3 tbsp extra-virgin olive oil, divided 3 tbsp fresh lemon juice 5–7 cloves garlic, roasted 1 tbsp cumin 1/2 tsp salt (more to taste, if needed) 1/4 tsp ground black pepper (more […]
Refrigerate leftovers in an airtight glass container up to 4 days. Nutrition Estimate Per Serving (1/4 RECIPE – AS MAIN COURSE) – Calories: 161, Fat: .5g, Saturated Fat: .5g, Polyunsaturated Fat: 1.3.g, Monounsaturated Fat: .7g, Cholesterol: 0mg, Sodium: 301mg, Potassium: 693mg, Carbohydrates: 26.4g total/14.4g net, Fiber: 21, Sugar: 1.4, Protein: 10, Vitamin A: 0%, Vitamin […]
Vegan Cauliflower Rice and Bean Burritos made with grain-free cassava and coconut flour tortillas. Add 2 tablespoons of vegetable stock, cauliflower rice, and taco seasoning to a small sauté pan. Warm over medium heat until the cauliflower rice is tender, and the liquid has cooked off (5-10 minutes). Stir as needed While the cauliflower rice […]
We gave our crispy socca the farmers market treatment and loaded it up with pesto made from Owl’s Roost Farm’s “Stir Fry Greens”, and oven roasted asparagus from Twin Maple Orchard & Gardens and fresh green tomatoes and red onions from Susie’s Garden Patch. Our Roasted Green Vegetable Socca works as a meal or hot […]
Grain-free, gluten-free stuffed artichokes. Scale 2 “gourmet sized” artichokes, or 3 large sized Half a lemon 1 1/2 cups water 3–4 tbsp extra-virgin olive oil 1/2 cup blanched almond flour 1/2 cup freshly grated parmesan cheese (not the sawdust) 1/4 cup nutritional yeast 1 tbsp cassava flour 2 tsp garlic powder 2 tsp dried basil […]
Our Thai Stir-Fried Greens and Turkey recipe is part of our Eat Local Series, featuring ingredients from Northern Illinois and Southern Wisconsin growers and farmers markets. This past week’s haul from Rockford’s North End City Market (more info following recipe) included stir fry greens from Owls Roost Farm, Thai basil from Juda Springs Farm, green […]
We love making pinto beans in our Instant Pot and have similar no-soak recipe, but sometimes we like to take the extra step of soaking beans to make them more digestible. They’re just as delicious, nutritious, and cheap, with the added step of soaking overnight. This recipe seasons the beans without salt and results in […]
There seems to be a rather heated debate about the presence of peanut butter in Pad Thai recipes, so we’re going to avoid that noise by calling this Vegan Spicy Peanut Stir Fry. Part peanut sauce, part Pad Thai sauce, and fully plant-based, the vegetables and noodles share the spotlight with a hint of sweetness […]
