04 Feb 2017
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Mushroom Cupcakes

Ingredients: 2 cups oat flour (gluten-free) or 2 heaping cups of rolled oats (gluten-free) blended 1/2 tsp baking soda 1/2 tsp baking powder 1/2 cup LG Mild Extra Virgin Olive Oil 3/4 cup maple syrup 3/4 cup chaga mushroom powder (or make this a half cocoa half chaga mushroom powder mix to get a stronger chocolate flavour) 1 tbsp chia seeds 1 cup apple sauce 1/4 cup Torino Chocolate Whole Ingredient Dark Balsamic 1/2 tsp sea salt   Method: -Preheat oven to 350 degrees F -If you don’t have oat flour and only rolled oats, place a heaping cup of...

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04 Feb 2017
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Mushroom Fritters

Mushroom Fritters Ingredients: LG Robust Extra Virgin Olive Oil, enough to coat the pan 1 1/2 cups chickpea flour 1 cup water 1/4 cup nutritional yeast 1 Tbsp. minced garlic 2 cups cooked mushrooms of your choice 1 Tbsp. LG Oregano White Balsamic salt to taste   Method: -In a large mixing bowl, combine all ingredients and stir until all the flour is dissolved in batter. -Use a spoon to ladle little bundles of battered veggies onto an lightly oiled frying pan. -Fry for 2 minutes on each side.   White Truffle Mayo 1 cup mayo 1 Tbsp. LG White...

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19 Jan 2017
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7 Spice Creme Brûlée

Ingredients: 1 cup cashews, soaked 6 hours 1/2 cup water 2 cups almond milk 1/2 cup organic cane sugar 1/4 cup + 2 Tbsp. chickpea flour 1/8 tsp. salt 1 1/2 Tbsp. cornstarch 2 Tbsp. LG Madagascar Vanilla White Balsamic 1 Tbsp. Epices de Lebanese 7 Spice Blend   Method: -Drain and rinse cashews and place in food processor. Add water and puree until silky smooth. -In a medium saucepan place 7 spice blend with almond milk and steep for 10 minutes. Strain spices. Place steeped milk back in pan and add chickpea flour, cornstarch and salt. Cook until becomes...

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