Your guests won’t believe how much this main entrée looks and tastes like grilled meat! Plus, learn how to make marinated veggies like a pro and desserts that call for seconds! Click a recipe title to expand.
Grilled Portabella with Pineapple-Mango Chutney
4-6 large Portobella mushroom caps (one per person)
Makes 3 1/2 cups
Herbed Raw Asparagus Spears
From New Identity Eating by Audrey Lee
Coconut Banana Cream Pie with Carob Sauce
From Everyday Gluten Free by Kim Wilson
Pear Pecan Ice Cream
Makes 2 ½ cups
- Lightly brush extra virgin olive oil over caps. Lay cap side down on grill.*
- Drizzle approximately 1 tsp olive oil around underside.
- Grill several minutes on each side until tender and juicy.
- 1 mango, peeled, seeded, and chopped
- 1 cup chopped pineapple
- ½ cup chopped onion
- 1 small avocado, peeled seeded and chopped (optional)
- 1/2 cup chopped cilantro
- 2 Tbsp fresh lime juice
- ¼ tsp ground cumin
- Stir ingredients until well mixed.
- Ladle several spoonfuls over whole or sliced portabella.
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 2 cups chopped broccoli
- 5 large radishes, sliced
- 3 Tbsp apple cider vinegar
- 2 tsp lemon juice
- 1 Tbsp honey
- 1 ½ Tbsp extra virgin olive oil
- 1/8 tsp unrefined salt
- ¼ tsp caraway seeds
- Blend dressing by hand and pour over vegetables.
- Toss well.
- Let sit for at least 30 minutes before serving.
- 1 large cucumbercut in strips, seeds removed
- 12-16 asparagus spears (3-4 per person)
- 2/3 cup apple cider vinegar
- 3 Tbsp water
- 2 Tbsp extra virgin olive oil
- 4 tsp agave nectar
- 1 tsp capers, mashed slightly with fingers
- 1 large or 2 small cloves garlic, minced
- 1 tsp fresh chopped rosemary
- ½ tsp dried thyme
- 1/2 tsp dried marjoram
- ½ tsp minced dehydrated onion
- 1/8 tsp coarse black pepper
- ¼ tsp unrefined sea salt
- Marinate vegetables in marinade for 2-3 hours before serving.
- Must be eaten on the day of preparation as it does not keep well in the refrigerator overnight.
- 4 celery ribs
- 1 cup spinach
- 1 lemon, unpeeled
- 1 lime, unpeeled
- 1 large apple, seeded or frozen pineapple chunks
- 1 handful parsley
- ½-inch piece of ginger
- Run all ingredients through a juice extractor.
- Garnish with a mint sprig
- 2 fresh bananas
- 4 frozen bananas
- 2/3 cup dates, pitted
- 1 cup shredded unsweetened coconut
- Process fresh bananas and dates in a heavy-duty blender (or a masticating juicer with the blank in place).
- Add frozen bananas and process just until well-mixed. Keep as frozen as possible.
- Mix in coconut (reserve a small amount) and pour into Raw Date-Nut Pie Crust (recipe below).
- Sprinkle top with the reserved coconut before freezing.
- 1 cup pecans
- 1 cup walnuts
- 1 cup dates
- ¼ cup + honey (to taste)
- ¼ - ½ tsp sea salt
- Process pecans, walnuts and dates in food processor until well chopped.
- Add honey and continue to process until mixture holds together. Be careful not to over process.
- Press into the bottom and sides of a pie plate.
- Tip: Reserve some “dough” to crumble on top of finished pie.
- 2 Tbsp oil
- ¼ -1/3 cup honey
- ¼ cup water
- 3 Tbsp tahini
- 2-3 tsp molasses
- 1/3 cup Hallelujah Acres raw carob powder
- 1 Tbsp sorghum or brown rice flour
- ¼ tsp sea salt
- Whisk ingredients together in a saucepan.
- Simmer until thickened.
- Drizzle over pie.
- 4 cups chopped pears
- 1 cup pecans
- ¼ tsp allspice
- 1 cup pear juice
- 1 tsp vanilla
- 6 Tbsp honey
- 1 cup pear juice
- ¼ tsp unrefined salt
- Process all ingredients in a food processor or heavy duty blender.
- When creamy, freeze.
- Break up frozen mixture into chunks, feed through a Champion juicer, and serve.
- Tip: If you do not have a Champion, blend in a blender or food processor using a little pear juice.