Mushroom, Caramelized Onion, and Roasted Garlic Whole Wheat Pizza ⁣

So good you’ll eat a whole pizza in one sitting

Serves: 12 ⁣
Time: 1h15 if you make the dough, 30 min if you buy dough ⁣

Ingredients: ⁣
Pizza dough ⁣
1 cup water, heated to 110 degrees ⁣
1 Tbs olive oil ⁣
1 Tbs sugar ⁣
1 packet red star active dry yeast ⁣
2 cups whole wheat flour ⁣
3/4 cup all purpose flour⁣
1/4 cup grated parmesan⁣
1 Tsp salt ⁣

Toppings: ⁣
1 head of roasted garlic or about 12 cloves⁣
1 onion, diced ⁣
1 pint shiitake mushrooms, sliced ⁣
1 pint baby Bella mushrooms, sliced ⁣
1 pint cremini mushrooms, quartered ⁣
1 container of buffalo Mozzarella ⁣
1 cup low fat mozz ⁣
3 cups arugula ⁣
1/2 lemon, juiced ⁣
1 Tbs olive oil ⁣
Salt and pepper ⁣

1. Decide if you want to make or buy the dough ( you can just ask for whole wheat pizza dough at a deli counter), the recipe is easy, so ultimately up to you and your time. ⁣
2. Add the heated water to the sugar and oil, sprinkle packet of active dry yeast and let sit for about 10 minutes, in a separate bowl mix flours, cheese, and salt. ⁣
3. Add the dry mixture to wet mixture and mix on medium low speed with dough hook for 5 minutes, dough should be smooth at the end, add a little oil to bottom of bowl, cover with a dish towel, set in a warm place, and let rise for 60 minutes ⁣
4. Start here if you bought your dough! Or while your dough is rising, heat 1 Tbs of butter on medium heat and add onion, stirring occasionally for about 30 min til caramelized (add a little bit of water when the pan gets too dry) ⁣
5. In a separate pan cook the mushrooms on medium high heat, until the pan is dry ⁣
6. Once the dough has risen, punch down, cut in half and roll out dough each half to be as thin as possible ⁣
7. Preheat oven to 500 degrees ⁣
8. Once dough is rolled pre bake for about 3 minutes (it’ll puff up!) ⁣
9. Now time to assemble, smash garlic and spread over base, next add both the fresh and shredded mozz, top with mushrooms and onions, season with salt and pepper bake for 12 minutes on a sheet pan ⁣
10. While pizza is baking mix arugula with lemon juice, olive oil, salt and pepper ⁣
11. Slice pizza and top with arugula⁣


Vegetable Flatbread ⁣

Did you know that store bought puff pastry is actually vegan? This vegetable flatbread is a perfect appetizer for the non meat eaters in your family.

Serves: 4-6 (appetizer size) ⁣
Time: 20 min ⁣

1 sweet onion, sliced thin ⁣
Pint of cremini mushrooms, sliced ⁣
1 bunch of asparagus ⁣
1 zucchini, sliced into thin rounds ⁣
1 puff pastry from package thawed ⁣
A few cloves of roasted garlic (you can buy roasted or if you have time roast it yourself) ⁣

1. Preheat oven to 425, while oven is preheating, fill a saucepan 1/2 way with water and salt, bring to a boil over high heat, next add asparagus and blanch for about 3 minutes, drain and run cold water over them ⁣
2. Next add 1 Tbs of butter to a fry pan and heat over medium heat. Add the onions and stir occasionally until the onions are caramelized, feel free to add some water if they pan gets dry ⁣
3. Once onions are cooking, take one more fry pan over medium heat, add mushrooms and cook until the pan is dry remove from pan then add zucchini and cook until pan is dry and remove⁣
4. Now to assemble, roll out puff pastry so it’s a nice square. Next spread the roasted garlic on leaving about half an inch border, next evenly spread the caramelized onions, then arrange your zucchini, mushrooms, and asparagus. Season with salt and pepper and bake until crust is golden brown ( about 12 minutes) ⁣

Slice and serve 🙌🏼⁣

Mushroom Dumplings with Sweet Sesame Chili Dipping Sauce ⁣

Crunchy Chewy Nutritious ⁣
Recipe by @halfbakedharvest ⁣

Makes about 30 dumplings ⁣
Time: 1 hour ⁣

1 Tbs toasted sesame oil ⁣
2 shallots ⁣
1 clove garlic, minced ⁣
1 Tbs minced ginger ⁣
4 cups shiitake mushrooms finely chopped ⁣
Pinch of black pepper ⁣
2 Tbs soy sauce ⁣
2 cups bok Choy finely chopped ⁣
45 Wonton wrappers ⁣
1/3 cup sesame seeds⁣

Dipping sauce:⁣
1/4 cup toasted sesame oil ⁣
2 Tbs soy sauce (tamari) ⁣
2 Tbs sriracha sauce ⁣
2 Tbs honey ⁣
1 Tbs minced ginger ⁣
1 Tsp crushed red pepper flakes ⁣

1. Heat sesame oil on medium high heat and add shallots, stirring til carmelized, about 2 min, next add mushrooms, garlic, pepper, and ginger, stir til mushrooms cook down about 5 min⁣
2. Next add soy sauce and bok choy, turn heat down to medium low and cook another 2-3 minutes til mushrooms are carmelized ⁣
3. Now time to make the dumplings, have a bowl of water nearby, use your finger to wet the edges of the wonton wrappers, next spoon 1/2 a Tbs or so of mushroom mixture in the middle, the start folding. It’s easiest to pinch each corner to the center then fold up the slack. They don’t have to be pretty, but just make sure the pinch at the top is sealed. Rub a little water on bottom and dip into sesame seeds – from here either freeze or cook ⁣
4. To cook, heat a tbs or 2 of sesame oil on medium heat, add dumplings and cook for about 3 min, no stirring, turn heat down to medium low, add 1/4 cup water (be careful! It’ll bubble) and cover immediately and steam for 6 minutes ⁣
5. To make the dipping sauce, combine and stir all ingredients til combined ⁣

This is so so good and completely #vegan

Thai Peanut Slaw⁣

I love making a big bowl of this slaw to serve for lunch for the week. The best part, the longer it sits, the better it marinates and all the flavors really come to life.

Serves: 10 ⁣
Time: 15 min ⁣

Ingredients: ⁣
4oz Soba noodles, cooked per box instructions⁣
1/2 purple cabbage shredded ⁣
2 carrots, shredded into noodles (long ways) ⁣
8-10 brussel sprouts shredded ⁣
1 bunch scallions thinly sliced ⁣
Cilantro, mint, crushed peanuts for garnishing ⁣

1/2 cup creamy peanut butter ⁣
3 Tbs Tamarin soy sauce ⁣
3 Tbs seasoned rice vinegar ⁣
3 Tbs toasted sesame oil ⁣
2 Tbs honey ⁣(use maple syrup if Vegan)
1 Tbs sriracha ⁣
1 Tbs minced ginger ⁣
2 cloves garlic, minced⁣
Juice of 1/2 lime⁣

Directions: ⁣
1. Combine noodles, cabbage, sprouts, noodles, and scallions in a large bowl ⁣
2. In a glass liquid measuring cup combine all dressing ingredients and whisk til combined then pour over salad and toss til it is mixed together well ⁣

Serve and top with chopped mint, cilantro, and peanuts. Recipe adapted from @cookieandKate, check out their amazing blog for some awesome food 🎉⁣

Pesto Veggie Pasta ⁣

Bright Simple Filling

Time: 20 min ⁣
Serves: 6⁣

Ingredients: ⁣
1 sweet onion⁣
1/2 lb cremini mushrooms ⁣
1 pint cherry tomatoes ⁣
1 pat of butter⁣ (can use vegan butter)
1 package banza chickpea pasta ⁣@eatbanza
Avocado Pesto ⁣

Directions: ⁣
1. Cook banza pasta per directions on box ⁣
2. Meanwhile prepare veggies: stem and quarter mushrooms, dice onion, and halve the tomatoes ⁣
3. Carmelize onions by heating 1 Pat of butter in a fry pan over medium heat, add diced onions and stir occasionally, adding water when the pan get dry, until onions are a deep gold color ⁣
4. Add quartered mushrooms to a fry pan and cook on medium high heat, stirring occasionally until mushrooms are tender ⁣
5. Once pasta has cooked, reserve 1/4 cup of pasta water, drain and rinse, return to pot. Add pesto and pasta water, stir til combined then add in the cooked mushrooms, carmelized onions, and fresh tomatoes, stir to combine ⁣

Serve and top with some grated Parmesan! ⁣

Mushroom Marsala ⁣

This delicious mushroom dish will have you forgetting why chicken even exists. Enjoy the sweet smell of marsala filling your kitchen and the tender sound of a simmering pot on the stove.

Serves: 4-6 ⁣
Time: 20 minutes ⁣

Ingredients: ⁣
2 lbs whole cremini mushrooms⁣
2 packages shiitake mushrooms ⁣
1 cup sweet Marsala wine ⁣
1 cup vegetable broth ⁣
Salt + pepper ⁣
Few shakes crushed red pepper ⁣
Corn starch slurry (1 Tbs corn starch, 1 Tbs water) ⁣
3/4 cup chopped parsley ⁣

1. Quarter or halve cremini mushrooms depending on size, add creminis and shiitakes to extra large skillet on medium high heat (this feels like a lot at first but they’ll cook down, about 8 min) ⁣
2. Sauté mushrooms until liquid dries out, then add Marsala wine, cook for 3 minutes then add vegetable broth, salt, pepper, and red pepper, lower heat to medium (or medium low), enough that it’s still bubbling ⁣
3. Once sauce boils down to half add corn starch by making a slurry (1 Tbs corn starch, 1 Tbs of water mix together with a fork) and adding it to the mushroom mixture, turn heat to low until it thickens ⁣
4. Once thickened add parsley then serve! ⁣

Pairs beautifully with potatoes and green beans 💥