When you’re lfrv you can have ice cream for breakfast (:
scallop-style king oyster mushrooms in a miso-toasted sesame glaze. hand-cut yellow squash pasta tossed in a creamy cilantro-basil-red jalapeño pesto.
‘scallops’ were inspired by a Matthew Kenney recipe.
pesto is: raw tahini, coconut nectar, cilantro, basil, garlic, red jalapeño, fresh lime juice, ginger, onion powder, nutmeg, & sea salt.
veggie-loaded zucchini boat pizzettes. hearty sundried tomato-basil marinara. arugula-hempseed pesto. cashew ricotta with wilted spinach. crispy balsamic crimini mushrooms.
zucchini boats were marinated with olive oil, sea salt, & fresh lemon juice & were dehydrated for a few hours.
marinara is: sundried tomatoes, coconut nectar, tamari, onion & garlic powder, diced roma tomato & red bell pepper, sliced olives, fresh basil, & red chili flakes.
pesto is: arugula, hempseeds, olive oil, garlic, nutritional yeast, & fresh lemon juice.
ricotta is: soaked cashews, nutritional yeast, garlic, fresh lemon juice, onion powder, & sea salt.
wilted spinach is: chopped spinach, olive oil, fresh lemon juice, & sea salt.
mushrooms were marinated with olive oil, tamari, balsamic vinegar, & fresh lemon juice & were dehydrated till crispy on the edges.
tip: make enough of the individual components for 3 following days. throw these together the next morning at breakfast & pop them into the dehydrator till lunch. amazing. repeat the following day or use them to make lasagna, pasta, or to get creative with!
banana icecream for breakfast!
I made zucchini noodles with marinara (grape tomatoes, garlic, water, and dates) for dinner. This stuff is seriously so good