Name: Cauliflower and Pea Salad
Total time: 15 min
Yield: 4-6 people
Ingredients: 28 ounces riced cauliflower (frozen); 3 lb frozen peas; 1 large turnip (shredded); 2 Red Peppers (chopped); 6 mushrooms (sliced); 2 persia cucumbers (shredded); 2 ripe avocadoes; 1/2 cup dried parsley; 2 squirts braggs liquid amino; 1/4 teaspoon Salt; 3/4 cup Water

Cauliflower and Pea Salad

by Joey Sutton | Apr 8, 2019 | Uncategorized

Cauliflower and Pea Salad

Course

Salad

Prep Time

15 minutes

Servings

people

Ingredients

Salad

28 ounces riced cauliflower frozen
3 lb frozen peas
1 large turnip shredded
2 Red Peppers chopped
6 mushrooms sliced
2 persia cucumbers shredded

Dressing

2 ripe avocadoes
1/2 cup dried parsley
2 squirts braggs liquid amino
1/4 teaspoon Salt
3/4 cup Water

Course

Salad

Prep Time

15 minutes

Servings

people

Ingredients

Salad

28 ounces riced cauliflower frozen
3 lb frozen peas
1 large turnip shredded
2 Red Peppers chopped
6 mushrooms sliced
2 persia cucumbers shredded

Dressing

2 ripe avocadoes
1/2 cup dried parsley
2 squirts braggs liquid amino
1/4 teaspoon Salt
3/4 cup Water

Instructions

blend dressing ingredients together in a food processor, and mix into salad
serve over a bed of arugala.

Share this Recipe

Nut Meat

by Anny Wu | Mar 14, 2021 | Uncategorized

Nut Meat

Servings

Ingredients

1 cup walnuts
1 cup mushrooms
1 tbsp cumin
2 tsp coriander
1 tsp Tamari, coconut aminos or 1/4 tsp sea salt to taste

Servings

Ingredients

1 cup walnuts
1 cup mushrooms
1 tbsp cumin
2 tsp coriander
1 tsp Tamari, coconut aminos or 1/4 tsp sea salt to taste

Instructions

Vegetables: Prepare vegetables and combine all ingredients in large size bowl. Place ½ or so of the mix into a food processor and blend until pureed. Return puree to diced vegetables and toss well. Nut Meat: Place all ingredients into food processor and pulse until crumbly. You don’t want to over blend or it will be a paste. Serve: Place vegetable chili in bowls and top with nut meat adding any additional garnishes you like.

Share this Recipe