Mushroom Risotto *****

Out of this World Vegan Mushroom Risotto

Lunch meal portions below... add 2 Oz more veggies for a full dinner serving

6 oz cauliflower rice
3 oz sautéed mushrooms
3 oz asparagus
2 oz heavy cream or coconut milk
1.5 oz cheese [or sub nooch]
1 Tbsp extra virgin olive oil
2 oz veggie broth

Boil cauliflower rice in a pot for 5 minutes.

In a separate skillet cook asparagus and mushrooms in olive oil for 3 minutes. Add 2 oz veggie broth for flavor.

Add almond milk and cheese to skillet. Simmer.

Once cauliflower rice is heated add it to the mushrooms and asparagus. Season with salt and pepper and simmer 3 minutes. Enjoy.

Crystal Billings

Farmer Nona’s Millet Porridge

I wanted to include this Porridge on my website because I think Farmer Nona is the best. I know that we’d be inseparable if we were to ever meet. Farmer Nona, aka @plantparadoxfarmer_noners, and her hubby, own and operate their own Grass Finished Beef farm in Canada. I just think that’s pretty neat. She makes this Porridge in her farmhouse regularly and I have it in my slow-cooker now! Millet porridge can be served with a variety of condiments like cacao nibs, compliant shredded coconut, cinnamon, blanched almond slices, and Lakanto Golden Monk Fruit Sweetener. Use a compliant almond, hemp, or coconut milk and you have a delicious porridge in the morning! I can hear Farmer Nona’s cows mooing away as she enjoys her morning Millet Porridge and a cup of hot coffee. Thanks for the inspiration, Nona

Ingredients:

• 1 1/4 cups Millet Grain
• 7 cups Coconut Milk
• 1.5 teaspoons compliant Organic Vanilla
• 1/4 tsp. iodized sea salt

Instant Pot Directions:

Your instant pot does have a slow cooker setting as well. You can press “slow cooker 8 hours.” However, I made mine the quick method “pressure cook” function. After you have all the ingredients inside, seal your lid completely.

Pressure cook on high 1 & 1/2 hours with slow release. Stir. Then add your French butter & sweetener of choice.

ttps://www.lectinfreecreations.com/lectin-free/Milletporridge?fbclid=IwAR2MD7gGqxxNtfjho109EcndSyUYZEjr7eBRc9S5AusAs25fNDFlYhp_c58

Millet Porridge in the Instant Pot

Instant Pot® Millet Porridge

 Prep Time 1 minute

 Cook Time 15 minutes

 Natural Pressure Release 30 minutes

 Total Time 46 minutes

 Servings 4

• 1 cup whole grain millet (Bob's Red Mill)
• 2 cups water
• 1½ cups coconut milk 

1. Add all ingredients to the pressure cooker and close the lid.
2. Manually select 15 minutes of high-pressure cooking time.
3. When the timer beeps at the end of the cooking cycle, turn the pot off and allow time for the natural release of pressure (about 30 minutes.)
4. Once pressure is released, carefully open the lid and stir porridge with a long-handled spoon.
5. Add more plant-milk to individual servings to achieve preferred consistency. Sprinkle with spices, chopped nuts, seeds, and fruit as desired.

https://veggieprimer.com/instant-pot-millet-porridge/?fbclid=IwAR0M9hREAW3H8xWKUnXG8rcxw2IfNVb1vic2rOecAvO5vesMJH0R6wcVrrg

Crunchy, Caramelized, Delicious, Sexy Broccoli

The title speaks for itself. This is NEW and IMPROVED broccoli. The slightly sexy, deeply interesting way to cook this green powerhouse of nutrition. Ready to dive in?

 Course Side Dish

 Prep Time 10 minutes

 Cook Time 25 minutes

 Total Time 35 minutes

• 6 cups fresh broccoli, cut into florets
• 3-4 cloves garlic, minced
• 3-4 Tbsp avocado oil
• 1/2 tsp kosher sea salt
• 1 Tbsp lemon zest
• 1/2 lemon, juiced
• 3-4 tbsp Grated Parmigiano-Reggiano cheese

1. Preheat oven to 425 degrees.

   Line a large, rimmed baking dish with parchment paper
2. To prepare broccoli. Cut into florets, keeping no more than about 1/2-3/4 inch of rabe. 
   
3. In a large bowl, place broccoli, minced garlic, avocado oil, sea salt, and black pepper. Using your hands, gently mix the ingredients and coat the broccoli.
4. Spread out on a baking sheet, keeping broccoli in a single layer.
   
5. Bake for 12 minutes. Using tongs, gently turn over broccoli. Cook for another 12-15 minutes until broccoli is caramelized and crunchy.
   
6. Once cooked, add broccoli to serving bowl and gently mix in the lemon zest, lemon juice, and cheese. Serve immediately!
   

Some notes:

When a recipe calls for such few ingredients, quality matters. Make sure you are using a quality olive oil and Parmesan Reggiano cheese. If you don’t have a zester, consider getting one – great to use for all kinds of recipes from baking to salad dressings.

https://lectinfreefoodie.com/not-mamas-broccoli-crunchy-caramelized-delicious-sexy-broccoli/

Cauliflower Rice Risoto

7 oz cauliflower rice

4 oz mushrooms, sliced

1 oz onion, diced

2 oz chicken broth

3 oz shredded pecorino romano cheese

Season with garlic powder. freshly ground black pepper, and dried parsley.


Cook cauliflower rice in a skillet on medium heat with mushrooms and onion in chicken broth. Simmer for 10 minutes. Add seasoning. Add cheese. Stir till melted.

Crystal Billings

Beef & Cabbage Noodles

4 oz pastured ground beef

4 oz shredded cabbage

1 Tbsp extra virgin olive oil

1 cup beef broth

Coconut Aminos

Sea salt to taste




Cook ground beef until brown, about 5 to 7 minutes.

In a pot, combine cabbage with olive oil & beef broth. Cook until cabbage is soft, 5 to 10 minutes.

Add beef to veggies. Season with sea salt and coconut aminos



Adapted from Crystal Billings

Asian Veggie Dinner Omelette

2 pastured eggs

2 oz mushrooms, diced

2 oz bok choy, diced

1 oz broccoli, diced

1 oz onion, diced


Saute all veggies in a skillet for about 5 to 7 minutes. Place veggies on a plate and set aside.

Whisk 2 eggs and cook in a skillet for about 3 minutes, add veggies to top of egg. Fold over to make omelette.


Adapted from Crystal Billings

Skillet Sauteed Chicken

4 oz pastured chicken breast

Freshly squeezed lemon juice

1 oz pecorino romano cheese, grated

Paprika

Garlic powder

2 oz chicken broth


Cut a chicken breast lengthwise and squeeze lemon juice on it.

Dip both sides in cheese.

Place in a skillet with seasonings and cook for 7 minutes on each side on medium heat.

Add chicken broth to keep it from sticking, if needed.


Crystal Billings

Turkey & Cauliflower Rice

4 oz pastured ground turkey

0.5 oz olive oil

3 oz baby bella mushrooms, sliced

3 oz diced onion

8 oz cauliflower rice

Oregano, paprika, parsley, garlic powder, sea salt, and freshly ground black pepper



Brown ground turkey olive oil.

In a separate skillet sauté mushrooms and onion. Season to taste with oregano, paprika, parsley, garlic powder, sea salt, and black pepper.

In a pot, boil cauliflower rice for about 10 minutes. Strain.

Serve turkey and veggies with the cauliflower rice on the side.

Roasted Romaine

   

Prep time:  5 mins Cook time:  10 mins Total time:  15 mins Serves: 2 Ingredients 1 head of romaine lettuce 3 Tbsp. olive oil 1 Tbsp. balsamic vinegar 1 tsp. grated Pecorino-Romano cheese Sea salt and freshly ground black pepper to taste Instructions Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat. Using a sharp knife, split the romaine lettuce down the middle lengthwise. Lay it on the baking sheet. Take one tablespoon of olive oil and drizzle it over top of the two halves of romaine. Roast in the oven for 10 minutes until the romaine has wilted a bit and is starting to brown. Before serving, prepare your dressing. Combine remaining two tablespoons of olive oil and one tablespoon of balsamic vinegar and mix well to combine.  Drizzle dressing over top of the two halves of romaine. Sprinkle with cheese and sea salt and black pepper to taste.

Garlicky Brussels Sprouts

15 Brussels sprouts, halved lengthwise
1 1/2 Tbsp ghee
1 1/2 Tbsp olive oil
3 cloves garlic, smashed with the flat of a knife
Freshly grated Pecorino-Romano cheese
Sea salt and freshly ground black pepper

1.Melt ghee and olive oil in a medium skillet over medium-high heat until foamy.

2.Reduce heat to medium, add smashed garlic and cook until lightly browned.

3. Remove garlic and discard.

4.Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.

5.The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.

6.Top with freshly grated Pecorino-Romano and sea salt & pepper to taste.

source:tomatohero

Vanilla Bean Ghee

Ghee, or clarified butter, is butter with the milk solids removed. It’s ideal for those who are lactose intolerant. With its high smoking point, ghee works great for cooking. Vanilla bean ghee is delicious when used in pancakes, cookies, or cakes.

I first tried vanilla-infused ghee when I came across Tava Vanilla Bean Ghee. (The best price I have found is at Thrive Market.)

While I still think Tava’s brand is unbeatable, I like our version too. Their version may be infused with the bean only, because theirs is perfectly yellow and smooth.

I add the pulp for extra flavor.

The process is simple. Cut open one or two vanilla beans and infuse the pulp as well as the pod with your ghee. (I do this after making the ghee, allowing the bean to infuse for at least an hour while on the lowest stovetop setting.)

Wondering how to make ghee?

HOW TO MAKE GHEE

Created by Andrea Fabry on January 25, 2016

Ghee is butter with the milk solids removed. Ghee is one of the purest forms of butter, and because of its high smoke point, is perfect for cooking and ideal for those who are lactose intolerant.

• Category: Condiment, Recipes

INGREDIENTS

• 1 pound organic butter (the equivalent of 4 sticks)

1. Melt butter on medium heat.
2. Allow to come to a slight boil and turn down to low setting.
3. You will see foam on top and solids on the bottom. The ghee is the clear yellow in the middle.
4. Continue to simmer while scraping off the foam. Keep allowing the solids to settle.
5. Remove from heat and allow to cool.
6. Pour through a strainer lined with cheesecloth. The solids will be collected in the cheesecloth. Alternately, you may simply pour into a glass jar and leave the solids at the bottom. You'll get more ghee by straining but the other method is acceptable.
7. Homemade ghee has a long shelf life and is stable at room temperature. May be refrigerated.

Rutabaga Fries

Okay, I've now officially tried rutabaga.  These were good!

1 medium rutabaga, peeled, rinsed, and cut into fries
2 tsp Low-Salt Seasoning Salt (recipe below)



Preheat oven to 425 degrees F.

Line a baking sheet with a silicone mat or parchment paper.

Place rutabaga fries in a medium-sized bowl.  Make sure that they still have some water on them.  If not, spritz them with water.

Sprinkle with seasoning salt.  Toss until seasoning salt is evenly distributed.

Bake for 15 minutes.  Stir.  Bake for another 10 - 15 minutes until tender, checking to make sure they're not burning.

Low-Salt Seasoning Salt 

This was so good on the rutabaga fries!

2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp turmeric

1 tsp tapioca starch

1 tsp sea salt

Stir all ingredients together and store in an airtight jar.

CSA Veggies, with Rutabaga down in Front!

Roasted Kale

A friend on the UWL board posted a recipe for roasted kale, and it sounded so good that I had to try it!  I used balsamic glaze instead of regular balsamic vinegar.

This was so delicious, both raw and roasted!  It may not look pretty, but it tastes amazing!

2 bunches organic kale (approx 1 lb total)
1/4 cup organic balsamic glaze (no sugar or coloring)
1/4 cup spicy brown mustard
1/4 cup water
2 Tbsp nutritional yeast (nooch)
1 tsp garlic powder


Preheat oven to 400 degrees F.

Place a silicone mat on a baking sheet.

De-stem kale, wash well, and dry.

In a large bowl, mix together balsamic glaze, mustard, water, nutritional yeast, and garlic powder.

Add kale, and massage balsamic/mustard mixture into it, until kale wilts.

Place on baking sheet, spread out evenly.

Bake for 10-15 minutes.

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Roasted Brussels Sprouts

I love brussels sprouts!  I'm alone in my family with that love, but that's okay with me!  I thought that they were delicious this way, which is the same way that I roasted the kale the other day.  I only had frozen on hand, and I know that they'd be even better made with fresh ones, cut in half in order to absorb even more of that wonderful balsamic mustard sauce!

1 lb brussels sprouts, fresh or frozen (but fresh is best!)
1/4 cup organic balsamic glaze (no sugar or coloring)
1/4 cup spicy brown mustard
1/4 cup water
2 Tbsp nutritional yeast (nooch)
1 tsp garlic powder


Preheat oven to 400 degrees F.

Place a silicone mat on a baking sheet.

If using fresh brussels sprouts wash well, and dry.  If they're large, cut them in half.

In a large bowl, mix together balsamic glaze, mustard, water, nutritional yeast, and garlic powder.

Add brussels sprouts; mix well.

Place on baking sheet, spread out evenly.

Bake for 20-25 minutes.

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Whole Roasted Cauliflower

I'd never heard of a whole roasted cauliflower before, but I saw a picture online and I was so intrigued.  Of course, then I learned that there are lots of recipes out there, but it was all new to me!  The recipes I found were loaded with fats and dairy, so I came up with this recipe.

It's good but it's really spicy!

1 head cauliflower
1/4 cup nutritional yeast (nooch)
1 teaspoon (or less) chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 tsp sea salt
1/8 tsp cayenne pepper, opt.

Preheat oven to 400 degrees F.

Wash cauliflower and remove all leaves and bottom or thick center stem.

Mix all other ingredients together in a small bowl.  Add enough water to make a thick paste.

Place cauliflower on a baking sheet lined with a silicone sheet or parchment paper.  Rub or brush the spices all over it.

Bake for 30-35 minutes until fork tender.


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Avocado Oil Mayonnaise

One step, 5-ingredient, 2-minute mayo

1 cup Chosen Foods 100% avocado oil 
1 pastured egg - room temperature**
1/2 tsp sea salt
1 heaping tsp mustard-Brown or Dijon
2 Tbsp apple cider vinegar

Optional
1/4 teaspoon freshly ground black pepper
1/8 tsp granulated garlic

Add all ingredients to 16 oz wide-mouth jar with a bottom diameter large enough to accommodate the width of your immersion blender. Place blender all the way to the bottom of the jar trapping the egg. Start blending but don’t move the blender. After the emulsion turns white, gradually raise the bottom of the blender to the top of the jar. Voila! Delicious avocado mayonnaise. It couldn’t be easier.

**If your egg is cold, put it in warm water for a minute to take the chill off.



I did not use the optional ingredients in the recipe.


Susan Kaufman Fleischer - Lectin Free Mama's Weeknight Meal Plan Group