Grilled, “cheesy” tabbouleh topped BBQ Portabellos

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May 212015
Tabouleh mushroom topper

Tabouleh mushroom topper

Are we the only ones who shop at Costco? I bet not. We love that they have some of our staples in this house– organic ground beef, organic chicken, gluten free pasta options, frozen organic produce, coconut oil, almond butter, nuts. I could go on.

We do not buy all of our groceries there. I mostly follow the EWG’s Dirty Dozen and Clean 15 list. If it’s pretty clean, I try to buy it at Costco. If not, I buy it elsewhere. To be honest, as far as clean, fresh produce goes, there aren’t that many options at this store, but Portabello mushrooms usually make it in the cart. I usually use them as I’d use regular button mushrooms, but being BBQ season, I wanted to give grilling them a fair shot. We’ll definitely be doing this again!
1-2 cups cherry tomatoes, cut in rounds
1 bunch green onions, chopped
3 cloves garlic, chopped small
5 portabello mushrooms
Olive oil
Balsamic vinegar
A big handful of parsley, chopped
Nutritional yeast
How To:
Put all salad ingredients, salt, pepper, oil and vinegar to marinate in a bowl for as long as convenient
"Cheesy" mushroom burgers

“Cheesy” mushroom burgers

Clean underside of mushrooms with a napkin

Use a spoon to gently scoop the meat of the mushroom out and add to salad mixture
Top mushrooms with the salad mixture and sprinkle with nutritional yeast
Grill on low, indirect heat for about 20 minutes
We had ours with barbecued sweet potatoes (cumin, cinnamon and coconut oil, in tin foil for about 30-40 minutes) and bean salad. A big hit!

Raw Kale Salad

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May 072015

kale1 This recipe came together when there was still snow on the ground and we were desperate for summer. I bought loads of kale and asked friends on Facebook what they’d use it for. One woman, Rowan, suggested kale, parsley and cabbage salad. So thus is what I came up with. I’d have added lemon juice and green onions if I had them. As with all my recipes, please use them to guide your creativity!

1 bunch kale

1 bunch parsley
3 carrots grated or spiralized
1 beat, grated
2 inches ginger peeled, grated
1 avocado, chopped
1 or 2 cups chickpeas
Handful each of raw cashews, pumpkin seeds
1/4 cup Chia seeds
Olive oil
Sea salt
kale2Wash and dry kale and parsley
Break or cut kale into bite sized pieces, removing the spine
Massage kale with salt and oil
Add the finely chopped parsley and mix well
Add all other ingredients and toss
You could also use the ingredients as an opportunity for people to decorate their own salad. All the good stuff tends to sink to the bottom so you can dish out the greens and let the other guys do the work of adding toppings