Recipe: Quinoa with Roasted Mushrooms and Balsamic

Vegetarian, Vegan, Gluten-free, Dairy-free
YIELDS: 6 servings

INGREDIENTS:

  • ¼ cup balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 small pear, peeled, cored and cut into chunks
  • 1 garlic clove, halved
  • 2 lb portobello mushrooms, stemmed with gills scraped out
  • 1 cup red or white quinoa
  • 3 cup tightly packed spinach, chopped
  • 4 green onions, thinly sliced
  • ½ cup slivered almonds, toasted
  • 1/8 tsp sea salt
  • ½ tsp freshly ground black pepper

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Recipe: “Cream” of Mushroom Soup

Gluten-free, Wheat-free, Dairy-free
YIELDS: 8 servings

INGREDIENTS:

  • 5 cup sliced mushrooms—crimini, baby bella, white or shiitake
  • ½ cup chopped onion
  • 1-3 Tbsp ghee or coconut oil
  • 1/8 tsp dried thyme
  • 1 Tbsp sherry
  • 1 ½ cup vegetable broth
  • 1 cup coconut milk
  • 3 Tbsp gluten-free flour (to thicken, as needed)
  • Sea salt and pepper, to taste

PREPARATION: Continue reading

APRIL 2014: GREEN LIVING, Table of Contents

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