Delicious Summer Recipes
BBQ Pulled Oyster Mushroom Burger
Ingredients for Mushrooms
· 6-8 king oyster mushrooms
· ¼ cup BBQ sauce
· 1 tsp chili powder
· Dash of cayenne, salt and pepper
· 2-3 sliced hot peppers of choice
· ½ cup apple cider vinegar
· ½ cup hot water
· Vegan pepper jack cheese
Ingredients for Cabbage Slaw
· 1 sliced cabbage
· ½ cup vegan mayo
· 1 tbs lemon juice
Ingredients for Avocado Dressing
· 1 cup cilantro, chopped
· ½ cup vegan mayo
· Juice of 1 lime
· 1 avocado halved
· 3 cloves minced garlic
· 3 tbs olive oil
· Salt and pepper
· 1 jalapeno de-seeded
Instructions
· Make pickled hot peppers by combining the sliced peppers, ½ cup ACV, hot water, and salt and let sit for 1 hour
· Slice the caps off the mushrooms and shred the stems with 2 forks. Place on a baking sheet with the BBQ sauce, chili powder, cayenne, salt and pepper and bake on 375 F for 10 minutes or until tender
· Meanwhile, make the dressing by combining all ingredients in a food processor until smooth
· Next, make the slaw by combining all the ingredients together until the cabbage is fully coated
· Heat up buns or bread of choice, and melt cheese
· Assemble together and serve!
BBQ Jackfruit Naan Pizza
Ingredients
· 2-3 pieces of naan bread
· ½ cup vegan BBQ sauce
· 2 cups vegan shredded mozzarella cheese
· ½ sliced red onion
· 1 400 – gram can of jackfruit, drained and shredded
· Cilantro for topping
Instructions
· Preheat the oven to 375 F
· Cover naan in cheese, top with jackfruit, onion and BBQ sauce
· Bake for 10-12 minutes or until edges are golden
· Remove from oven, cut into slices and top with cilantro
Chipotle Grilled Mushroom Fajita
Ingredients
· 1 tbs olive oil
· 3-4 portobello mushrooms, de-gilled and sliced into strips
· 1 tbs chili powder, onion powder, garlic powder, coriander
· Salt and pepper
· 1 red bell pepper, sliced
· 1 yellow onion sliced
· 6 tortillas
Instructions
· Combine spices into a bowl to make the seasoning
· Heat a pan with oil on medium heat and sauté onions until soft, then add mushrooms and peppers and toss in seasonings; sauté until tender
· Heat up tortillas in a pan; serve with guacamole and salsa and vegan cheese
Easy Citrus Slaw Recipe
Serves: 4-6
Ingredients
· 1 12 oz. bag coleslaw mix
· 1/4 cup minced green pepper
· 1/3 cup sliced green onion
· 1/3 cup Primal Kitchen Mayo
· Juice from 1 large lime
· 1/3 cup (or more) chopped cilantro
· 1/2 tsp. ground coriander
· salt and pepper to taste
Instructions
· Combine the coleslaw mix, green pepper, green onion, and half of the cilantro in a bowl.
· Add the mayo lime juice and mix.
· Sprinkle in the remaining cilantro and ground coriander.
· Season with salt and pepper to taste.
· Toss together and enjoy!
Summer Broccoli Salad Recipe
Serves: 4
Ingredients
· 6 cups finely chopped broccoli (about 3-4 large broccoli crowns)
· ½ cup minced red onion
· ½ lb. chopped red radishes
· 1 cup chopped cucumber
· ½ cup chopped parsley
· 2 cloves minced garlic
· Juice from 1 large lemon
· 5 Tbsp. tahini paste
· 3 Tbsp. water
· 2 Tbsp. organic avocado oil
· Salt and pepper
Instructions
· Give your broccoli a fine chop using a knife.
· Chop your red onion, radishes, and cucumber to be about the same size.
· The easiest way to chop it up if you don’t want to do so by hand is to give it a rough chop with a knife, then pulse it in a food processor until you have very small pieces. Combine the broccoli, red onion, radishes, cucumber and parsley in a large bowl.
· In another bowl, combine the lemon juice and tahini paste. Mix using a fork or a whisk. Add the water in slowly as you mix. The final result should look like a thin sauce that coats a spoon well.
· If it is still too thick, you can add an additional tablespoon of water. Whisk in the avocado oil and garlic, and season with salt and pepper to taste.
· Pour the dressing on top of the salad and mix well. Allow the flavors to meld together for at least 30 minutes prior to serving.
