Mushroom Rolls

Ingredients:

2 pints (500 grams) mushrooms, finely chopped
1 small onion or large shallot, finely chopped
2 cloves garlic, minced
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1 tablespoon vegan butter
salt, to taste
1-1/2 cup butter beans
1/3 cup panko or breadcrumbs
1 egg substitute
1 cup walnuts, finely chopped
1/2 teaspoon paprika
1 teaspoon herbs de provence
1/4 teaspoon nutmeg
4 slices vegan cheddar, chopped
whole wheat puff pastry
1 tablespoon oil, butter, or almond milk
sesame seeds
poppy seeds (optional)

Combine oil, mushrooms, onion, garlic, sage, rosemary, and salt. Roast until the mushrooms and onions are cooked and remove from heat.

Meanwhile, mash beans in a bowl and add breadcrumbs, egg substitute, walnuts, paprika, herbs, nutmeg, and cheese. Add the mushroom mixture and season with more salt.

Divide mixture between puff pastry squares and roll them up, placing the seamside down. Brush with oil or milk and sprinkle with seeds.

Bake at 350 until golden and serve warm.

Latvian Apple Pancakes

Ingredients

1 cup apples, peeled and very thinly sliced
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
 2 tablespoons sugar
1/2 cup applesauce
1 flax egg
2 tablespoons coconut oil
1/2 cup oat or almond milk
1 cup all-purpose flour
a pinch of salt
oil , for cooking


In a small bowl mix the apples with cinnamon, cardamom and sugar.
Mix applesauce, flax egg, and flour together until a paste forms.
Slowly whisk in the milk and oil until the batter takes on the consistency of gravy - thinner than pancakes, but thicker than crêpes. Fold in the apples.

Cook the apple pancakes in an oiled skillet on both sides until golden. Apples this size will still have a little crunch to them when the pancakes are done.

Serve with sweetened almond yogurt, agave, jam, and/or powdered sugar.

Spaghetti with Mushroom and Walnut Bolognese

2 tbsp grapeseed olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 container cremini mushrooms, finely chopped
1 cup walnuts, finely chopped
4 roma tomatoes, roughly chopped
1 cup passata
2 tbsp apple cider vinegar
1 teaspoon sugar
1 tbsp organic tomato paste
1 tbsp dried oregano
1 tbsp dried basil
1/4 teaspoon fennel seed (optional)
1/2 tsp red pepper flakes
salt & black pepper, to taste
spaghetti, cooked
vegan parmesan, to taste
Heat the oil in a skillet. Add the chopped onions and garlic and sauté for 2-3 minutes until the onions become translucent.
Add the mushrooms and cook for 10 minutes, until mushrooms release their liquid. Once liquid has completely evaporated, add all the herbs and spices, the apple cider vinegar, sugar, and tomato paste.
Add the chopped tomatoes and passata. Allow to cook on medium-low heat for 20 minutes, stirring occasionally.
Add the chopped walnuts and cook for an additional 5 minutes.

Remove from heat and serve with spaghetti and vegan parmesan.

Chickpea Squash Flatbread

Ingredients:

1 cup chickpea flour
1 cup water
3 tablespoons oil
1 teaspoon paprika
1 teaspoon herbs de provence 
1 tablespoon parsley, chopped
1 teaspoon salt
1 cup butternut squash, finely grated

Combine chickpea flour, water, oil, paprika, herbs de provence, parsley, and salt in a bowl. Cover and refrigerate 4 hours to overnight.

Lightly grease an iron skillet or prepare a baking stone and spread the batter thinly onto the pan or stone.

Bake 30-45 minutes, turning halfway. Cut into slices.

If desired, top with a mixture of charred red bell peppers, tomato, and smoked paprika and/or avocado slices and parsley.

Superfood Salad

Ingredients:

few handfuls of mixed greens
few handfuls of kale, stemmed and chopped
1 bunch asparagus
2/3 cup quinoa, cooked
1/4 cup pumpkin seeds, toasted
1 avocado, thinly sliced
1 small clove garlic, minced
2 tablespoons balsamic vinegar
1 teaspoon agave
3 tablespoons olive oil
salt and black pepper, to taste

Toss the mixed salad greens and kale together. Set aside.

Roast the asparagus in some oil until crisp tender. Set aside to cool.

Divide the salad greens between bowls and arrange quinoa, asparagus, and avocado on top. Sprinkle with the pumpkin seeds and drizzle with the dressing ingredients.

Autumn Crunch Salad

Ingredients:

5 ounces baby spinach
1 cup small pasta, cooked and rinsed
1 large stalk celery, chopped
1 mandarin orange, sectioned
1 green apple, sliced
1/2 cup cranberries
1/3 cup pecans, toasted
2 tablespoons apple cider vinegar
1 tablespoon white wine vinegar
2 tablespoons agave
a pinch of paprika
a pinch of onion powder
2 tablespoons olive oil
2 teaspoons poppy seeds

Toss the spinach with the pasta, celery, mandarin, apple, cranberries, and pecans. Toss with the dressing ingredients and serve immediately.

Mushroom Ravioli

Ingredients:

1 tablespoon olive oil
16 ounces cremini mushrooms, chopped
1 clove garlic, minced
1 tablespoon thyme, chopped
2 tablespoons balsamic vinegar
1 cup cashew cream
2 tablespoons nutritional yeast
1/2 cup vegan smoked cheese shreds
3 tablespoons vegan parmesan
salt and black pepper, to taste
40 wonton squares

4 tablespoons vegan butter
1 clove garlic, minced
2 tablespoons rosemary, chopped
1 cup vegetable stock
2 tablespoons parsley, chopped

Cook the mushrooms in the oil and add the garlic, thyme, and vinegar. Cook until the mushrooms are wilted and add the cream, nutritional yeast, cheeses, and salt and pepper. Divide between wonton squares and fold over, wetting and cinching the edges.

Boil water in a saucepan and add the raviolis a few at a time. They are ready when they float to the top.

Cook the garlic in the butter and add the rosemary and stock. Toss with the raviolis and garnish with parsley.