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P’s Mushroom Crab Cakes

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P’s Mushroom Crab Cakes

See video at bottom to watch the process!
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Course: Appetizer, Dinner, lunch, Main Course, Side Dish
Cuisine: American
Keyword: Fish, Dinner, Main Course, Mushrooms, Sides, Vegetarian
Prep Time: 20minutes
Cook Time: 5minutes
Servings: 2Servings

Equipment

  • 16×16 Cheese Cloth

Ingredients

  • 8 oz Lions Mane Mushrooms [can use trumpets chopped fine]
  • 2 tbsp water
  • 1/4 cup onions chopped fine
  • 1/4 cup rolled oats [organic]
  • 1/4 cup flax meal
  • 1 1/2 tsp Old Bay Seasoning
  • 2 tbsp Nutritional Yeast
  • 1 clove Garlic
  • 2 tbsp Plant perfect vegan mayo
  • 1/4 tsp Fresh ground black pepper
  • 1/2 cup almond flour
  • 2 tbsp avocado oil

Instructions

  • Peal Lions Mane [If using trumpet, chop]
  • Place 2 tbsp water in large skillet and heat to medium heat
  • Add mushrooms to skillet and turn to low. We are simly getting some of the water out of the mushrooms and soften. Appox 10 minutes
  • Wet cheese cloth and line a culendar, pour mushrooms into cheese cloth and let cool while putting the other ingreadiants together. Once cooled, twish cheesecloth and squeeze juice out of mushrooms. [You can save the juice for tea]
  • In a medium bowl measure remaining incredients. Add mushrooms and mix well. I use my hands.
  • Plut almond meal on a large place to coat cakes
  • Heat Avocado Oil in a large skillet to Med/High heat. [2 min]
  • Form, coat and place cake in skillet. Cook 2-3 minutes on each side until golden brown
  • Serve over softened arugual & spinach, or by themselves. Garnish with Avodaco, Greek yogurt, Vegan Mayo Aoli, or other clean sauce of choice.

Video

P’s Cauliflower Rice

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P’s Cauliflower Rice

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Course: Side Dish
Prep Time: 10minutes
Cook Time: 9minutes
Servings: 4servings
Calories: 103kcal

Ingredients

  • 1 head Cauliflower about 2 cups
  • 1 tbsp Coconut Oil
  • 1 cup Broccoli chopped
  • 1 Red Bell Pepper sliced
  • 2 tbsp Coconut Amios
  • 1 tbsp Italian Seasoning
  • 1 small onion chopped
  • 1 clove garlic minced

Instructions

  • Shred cauliflower with box grater or food processor
  • Heat oil in large skillet to med high heat
  • Add garlic, onion and peppers to skillet and cook 3 minutes.
  • Stir in broccoli,cauliflower, italian seasoning and coconut aminos to other veggies in skillet. Cook another 5 minutes and remove from heat.

Nutrition

Calories: 103kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Sodium: 190mg | Potassium: 671mg | Fiber: 5g | Sugar: 7g

P’s Sweet Potato Toast

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P’s Sweet Potato Toast

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Course: Breakfast
Prep Time: 6minutes
Cook Time: 6minutes
Servings: 2servings
Calories: 202kcal

Ingredients

  • 1 med Sweet Potatoe 1/4" Slices
  • 2 tbsp Raw Peanut Butter
  • 2 tbsp Raw Hemp Seeds

Instructions

  • Slice sweet potato in 1/4" slices
  • Place in Airfryer on 400° or [Toaster] for 6 minutes, flip and cook 6 more minutes.
  • Spread peanut butter over all slices of toast
  • Dust with cinnamon and sprinkle with hemp seeds

Notes

Great to dress up with berries as well. 

Nutrition

Serving: 2servings | Calories: 202kcal | Carbohydrates: 18g | Protein: 9g | Fat: 11g | Sodium: 39mg | Sugar: 4g

Coconut Flour Biscuits

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Coconut Flour Biscuits

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Course: Side Dish
Prep Time: 10minutes
Cook Time: 20minutes
Servings: 7Servings
Calories: 129kcal

Ingredients

  • ½ cup coconut flour
  • ¼ teaspoon baking soda
  • ¼ cup melted ghee or butter
  • 4 large eggs
  • ¼ teaspoon salt optional

Instructions

  • Preheat oven to 350F.
  • Add the coconut flour and baking soda to a bowl and mix well.
  • Pour the melted ghee into the bowl and mix well (I use an electronic hand mixer).
  • Next, add the eggs and continue to mix until well combined (if the mixture looks liquidy at first, wait a couple minutes and the flour will absorb the liquid).
  • Use a large-sized ¼ measuring cup to measure out dough (about 3 tablespoons) and drop onto a greased baking sheet.
  • Bake at 350°F for 20 minutes or until a toothpick comes out clean.

Notes

Notes
These biscuits freeze and thaw very well!
Add chopped rosemary for savory biscuits. [be creative with herbs!]
If you don’t have a large cookie scoop, you can use a ¼ measuring cup to mold the biscuits

Nutrition

Serving: 1Biscuit | Calories: 129kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 110mg | Potassium: 35mg | Fiber: 3g | Sugar: 1g

Grilled Romaine

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Grilled Romaine Salad

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Course: lunch, Salad, Side Dish
Prep Time: 5minutes
Cook Time: 10minutes
Servings: 2servings
Calories: 173kcal

Ingredients

  • 1/2 tsp Ghee
  • 1 head Romaine
  • 1 cup Tomatoes chopped
  • 1 Avocado diced
  • 2 tbsp Balsamic Vinegar drizzle

Instructions

  • Heat skillet to medium high and melt ghee
  • Slice Romain lengthwise and grill until softened [approx 5 minutes and remove placing each half on individual plates.
  • Add tomatoes to skillet to soften, add half to each plate
  • Add half of avocado to each plate and drizzle with balsamic.

Nutrition

Calories: 173kcal | Carbohydrates: 15g | Protein: 2g | Fat: 13g

Cashew Cheese Sauce

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Cashew Cheese Sauce

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Course: Side Dish
Prep Time: 5minutes
Servings: 4servings
Calories: 193kcal

Equipment

  • Blender

Ingredients

  • 1 cup raw cashews
  • 1 cup cold water
  • 3 tbsp miso paste
  • 4 tbsp nutritional yeast
  • 1 clove garlic
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tbsp pickled jalapeno Optional for spicier dishes!

Instructions

  • Add all ingredients to blender and puree. I use single serve blender cup.
  • If you'd like a thicker sauce, heat in small saucepan. Stirring constantly for about 2-3 minutes.

Nutrition

Calories: 193kcal | Carbohydrates: 11g | Protein: 7g | Fat: 13g

Curried Couscous with Cranberries

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Curried Couscous with Cranberries

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Course: Side Dish
Prep Time: 10minutes
Cook Time: 10minutes
Total Time: 20minutes
Servings: 6Servings
Calories: 223kcal

Ingredients

  • 1 cup Couscous
  • 1 cup Low Sodium Chicken Broth
  • 1 tbsp. Curry Powder
  • ½ tsp. Sea Salt
  • 1 tbsp Honey
  • ¾ cup Dried Cranberries
  • ½ Orange juiced
  • 2 tbsp. Olive Oil
  • 3 tbsp. Fresh Parsley chopped
  • 3 Scallions trimmed and thinly sliced on an angle
  • ½ Lemon juiced
  • ¾ cup Walnuts toasted and chopped
  • Fresh Ground Pepper

Instructions

  • Combine chicken broth, curry powder, salt and stevia in sauce pan. Bring to a boil. Add couscous, give a stir and cook approximately 5 minutes, until water is absorbed. Remove from heat and fluff with a fork.
  • Add remaining ingredients. Stir to thoroughly incorporate all ingredients.

Notes

Make up to 2 hours in advance and keep at room temperature until ready to serve.

Nutrition

Calories: 223kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g

Coconut Kale

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Coconut Kale

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Course: Side Dish
Prep Time: 5minutes
Cook Time: 2minutes
Total Time: 7minutes
Servings: 4Servings
Calories: 75kcal

Ingredients

Ingredients

  • 1 tsp. Extra Virgin Coconut Oil
  • 4 cups Fresh Kale chopped
  • 1 Yellow Onion sliced
  • 2 cloves Garlic sliced
  • pinch Sea Salt
  • Crushed Red Pepper* if you like a bit of spice

Instructions

  • Take vein out of kale, roll leaves and slice.
  • In a large wok or frying pan, melt the coconut oil. Add garlic and onions, sauté about 10 minutes or until onions are almost see through.
  • Add kale and cover for about 1 minute. Continue to stir every minute or so until kale shrinks down.

Notes

Makes 4-6 Servings

Nutrition

Calories: 75kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g

Basil Lime Fruit Salad

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Basil Lime Fruit Salad

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Course: Salad, Side Dish
Prep Time: 10minutes
Total Time: 8minutes
Servings: 8Servings

Ingredients

For the salad:

  • 6 medium Peaches
  • 6 Kiwi
  • 2 large Mangos
  • 1.5 lbs Strawberries

For the syrup:

  • 1/4 cup Finely chopped basil
  • 1 tbsp Honey
  • Juice of 1 Lime
  • 1 tbsp Freshly grated lime zest zest of 1 lime

Instructions

  • To begin, prepare your fruit. Peel the skin of both the kiwi and mango. A potato peeler works well for this. Chop the fruit into small pieces, around 1/2 inch in diameter.
  • Layer your fruit in the bowl, and then toss to combine altogether.
  • Prepare the syrup: Chop the basil into small fine pieces, squeeze the juice of 1 lime, and grate the lime peel using a microplane zester. Add honey, and whisk together to combine.
  • Pour syrup over fruit, and stir to coat. Serve immediately, or chill for up to 8 hours before serving.

Notes

This salad tastes best served within the 8 hour window, but can still hold up for a few extra days in the fridge.

Mango Quinoa Salad

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Mango Quinoa Salad

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Course: Salad, Side Dish
Prep Time: 5minutes
Cook Time: 20minutes
Total Time: 24minutes
Servings: 3Servings

Ingredients

For the salad:

  • 1 cup Quinoa
  • 2 cups Water or broth
  • 1 Mango chopped
  • 1/2 cup Fresh mint leaves chopped
  • 1/2 cup Almonds
  • 1 Grapefruit peeled and chopped
  • 1 cup Arugula for garnish

For the dressing:

  • 1 Lime juiced
  • 3/4 cup Olive oil
  • 1/3 cup Vinegar
  • 1 cup Fresh mint
  • Salt to taste

Instructions

  • Place water or broth and quinoa into a small saucepan, and bring to a boil. Cover and reduce heat to low. Simmer for about 15 minutes (may take up to 20). Water should be completely absorbed by quinoa, and the quinoa should be fluffy without being mushy.
  • Gently toss with fruit and mint.
  • Mix salad dressing ingredients in a food processor or blender (alternatively you can chop the mint very fine, mix with the rest of the ingredients, and skip the food processor).
  • Pour dressing onto the salad and mix.
  • Serve with almonds and top with arugula.

Notes

This recipe is best served immediately. If you plan on eating this over a few days, the best way is to keep the ingredients seperated and add them together before you eat.

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