Recipes — vegan
Roasted Zucchini Flatbread and Hummus Ingredients: 2 1/2cups chick-pea flour* (also called gram or garbanzo flour) 2 cups grated zucchini (water strained_ 3 1/2 cups fresh cold water 1 tsp salt & black pepper, or to taste 1/4 cup any Liquid Gold Extra Virgin Olive Oil Method: -In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired and zucchini. -Prepare a large rimmed cookie sheet by...
This recipe was featured at the 2017 Rouge et Blanc event, a part of Bedford Days. Ingredients: 12 oz button mushrooms 1/4 cup Liquid Gold Pedro Ximenez Sherry Vinegar 1/4 cup mushroom broth 1/4 cup any Liquid Gold High Polyphenol Extra Virgin Olive Oil or Garlic Infused Olive Oil 2 tablespoons Spice Lab French Onion & Garlic Spice Blend Bamboo skewers, to serve the mushrooms (recommended, but optional) Method: Mix all ingredients, except mushrooms in a bowl. Soak bamboo skewers for at least an hour. Add mushrooms & toss to cover. Leave in the fridge overnight (or at least 5...
Ingredients: 2 bunches Cilantro 2 bunches Fresh Mint leaves 1 Jalapeno, chopped 2 tbsp. Mango whole fruit balsamic 1/2 tsp. salt 1 teaspoon cumin 1/4 cup Cilantro & Red Onion oil Directions: Toss all ingredients together until well combined. Serve with our Vegan Pakoras or use as spread over a baguette. By Chef Lauren Marshall of Coastal Healing
Ingredients: 1/2 cup Raw Cashews (soaked at least 2 hours) 1/2 tsp. Sea Salt 1/2 cup Water 1/2 cup Cilantro & Red Onion Infused oil pinch of onion powder pinch of garlic powder 1/4 cup Sicilian Lemon White Balsamic Directions: Blend all ingredients until smooth. By Chef Lauren Marshall of Coastal Healing