Raw Portobello and Shallot Burger with Crispy Salt and Pepper Potato Wedges, Air-Fried Pickles with Dairy-Free Ranch & Coconut Almond Snowballs is/are the Recipe(s) of the Week!

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Raw Portobello and Shallot Burger

Ingredients


  • Portobello mushroom caps, for as many as you are going to serve
  • A few large shallots
  • Tamari sauce
  • Extra virgin olive oil
  • 1 teaspoon lemon juice
  • A tablespoon each fresh sage, rosemary, lemon thyme, and marjoram
  • Penja pepper or other pepper, to taste
  • Sweet paprika, to taste
  • Avocado
  • A few radishes, sliced thin
  • Greens of choice
  • Gala apple, sliced thin
  • Agave nectar, to taste
  • Sea salt, to taste, to taste
  • Mustard, for serving

Preparation

  1. Peel and quarter the shallots, then soak in very cold water for a couple of hours (change the water a few times). Drain and set aside.
  2. Prepare the marinade for your mushroom caps by mixing equal parts tamari and olive oil. Add about a tablespoon each of fresh chopped herbs, a teaspoon of lemon juice, and a pinch each of paprika and pepper.
  3. Gently remove the stems and gills from the mushrooms, then clean gently with a damp cloth. Place mushrooms and shallots in the marinade and set sit for a few hours, turning them from time to time.
  4. After a few hours, place the mushrooms and shallots in a dehydrator for 3 hours. Alternatively, cook them in the oven at 255°F until their color changes.
  5. Peel and pit the avocados and place them in blender with a pinch of salt, mustard (adjust the amount according to your taste), a few drops of lemon juice, and sea salt. Blend until reduced to a cream.
  6. Core the apples, then slice thin and toss with a little bit of lemon juice to prevent browning. Brush with agave. Wash and slice the radishes and toss the greens with a little bit of olive oil.
  7. Assemble the burger by adding a spoonful of avocado cream, followed by apples, shallots, radishes, and greens. Top with second mushroom cap.

About The Author


Valentina Chiappa

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Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for ethical choice for several years, her cuisine speaks of her. Tireless traveler, she makes extensive use of a huge variety of spices she got to know everywhere she toured. She dabbles in revisiting traditional Italian dishes. Martial arts enthusiast, she aims for an equilibrium in her recipes like the one found in the five elements in nature. She also experiments with crudités. Thank you and have a beautiful day.

Crispy Salt and Pepper Potato Wedges


Crispy and buttery on the outside, soft and fluffy on the inside=the equation for a perfect potato wedge. These potato fries are transformed from whole potatoes into buttery and soft fleshed potato wedges with a crisp outer skin infused with seasonings. They are soft on the inside, yet crispy on the outside, and are coated with a buttery-herb mixture that is infused with garlic and seasoned with pepper and pink salt.

Ingredients


  • 64 ounces of gold potatoes
  • 2 tablespoons oil
  • 1 tablespoons balsamic vinegar

For the Powder:

  • 1/4 teaspoon unrefined salt
  • Generous sprinkles of cracked pepper or about 1/4 teaspoon of fine pepper
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1 tablespoon organic sugar

Preparation

  1. Wash and slice potatoes into wedges. Place them into a mixing bowl and set aside.
  2. Assemble powder ingredients by mixing them in a cup, then preheat the oven to 400°F. Coat the potatoes with the oil, vinegar, and the powder then mix everything together.
  3. Line the potatoes on two trays with parchment paper, and bake them for 45 minutes or until potatoes are soft on the inside and crispy on the edges.
  4. Sprinkle with additional seasonings, S&P, and enjoy!

About The Author


Kristina Humphreys

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Simple, nutritious, and delicious plant-based recipes free from common allergens, artificial ingredients, and animal products. Kristina is committed to creating simple, nutritious, and delicious plant-based recipes free from common allergens, artificial ingredients, and animal products. As someone who's struggled with autoimmune and digestive issues, I'm passionate about the positive influence of plant-based cooking on overall health. Join me at Simple Sweets and Treats by cooking with fresh, delicious ingredients that support the transition to a healthier, happier planet while saving lives in the process. 

Air-Fried Pickles with Dairy-Free Ranch

These air fried pickles are dipped in a whole wheat flour/ground flaxseed breading and air-fried to golden perfection. Then for optimal enjoyment, we recommend dipping them in our bomb dairy-free ranch dip.

Ingredients


For the Pickles:

  • 30-40 pickle slices

For the Breading:

  • 3/4 cup soy milk unflavored
  • 1/2 cup water
  • 3/4 cup whole wheat flour
  • 2 tablespoons ground flaxseed
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon black pepper

For the Ranch Dip:

  • 1/3 cup raw cashews
  • 1/3 cup soy milk unflavored
  • 1 1/2 tablespoons white vinegar
  • 1/2 teaspoon onion powder
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1 tablespoons parsley dried or fresh

Preparation

  1.  
    Place all breading ingredients in a medium bowl and whisk until smooth.
  2.  
    Using a paper towel, rub oil on the air fryer rack to prevent pickles from sticking.
  3.  
    Pat pickle slices dry with a paper towel. Dip each pickle slice in the breading so they are completed coated, letting the excess breading drip off. I use a fork or my fingers to do this.
  4.  
    Place coated pickles on the air fryer rack, being careful that they do not touch. Air fry at 370°F for 12 minutes.
  5.  
    Place all ranch dip ingredients in a food processor and process until smooth, stopping to scrape down sides as needed.
  6.  
    Once cooked, remove pickles from air fryer and enjoy immediately with ranch dip.

About The Author


Natalie Martin MS, RD and Lexie Staten MS, RD

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Wholly Plants is co-authored by Registered Dietitians and sisters who are passionate about sharing the what, why, and how of a whole food, plant-based diet. Their professional credentials provide them with the tools to understand and incorporate the evidence that food influences health. Their background as farm girls gives them a unique, big-picture perspective about where food comes from and how it affects the planet. Their love of all things food motivates them to create delicious, beautiful dishes. 

Coconut Almond Snowballs 


Ingredients


  • 2 1/2 cups unsweetened coconut, divided
  • 1/2 cup raw almonds
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 2 teaspoons almond extract
  • 1/2 cup chocolate, optional

Preparation

  1. In a food processor, puree almonds until they are almost dust. Add 2 cups coconut, maple syrup, coconut oil and almond extract. Mix until all the ingredients are well incorporated.
  2. Form them into 1 inch balls then roll them in remaining 1/2 cup coconut.
  3. Cool.

About The Author


Ashley Smyczek

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Practical sweets and snacks that show the best things in life are homemade. I have a constant desire to feed people good food and find the simpler, smarter ways of doing things. Being practiganic is about eating and living natural and organic while still being practical. Through this way of life, I have discovered the best things in life are homemade. Visit www.PractiGanic.com for vegetarian, vegan, raw and gluten free recipes, natural remedies, bath and body serums as well as fun and easy tips and tricks to keep your home PractiGanic while keeping your family happy!
Don Lichterman
Sunset Corporation of America (SCA)
Sustainable Action Network (SAN)