What We've Been Eating

So here are a few of the meals we've enjoyed over the last several days.

Raw Veggie Chile with Sweet Corn Relish and Lettuce Salad w/ Blueberry Dressing

Next was Veggie Nut Burgers on Sesame Bread with Walnut Mayo, Cauliflower, and Watermelon

Pecan/Cauliflower Rice Stuffed Green Sausage Tomatoes with Teriyaki Kale Chip Topping

Pecan/Cauliflower Rice Stuffed Green Sausage Tomatoes

1/2 head cauliflower
1 cup pecans
1/2 cup sundried tomatoes (soaked 10 minutes)
1/2 cup fresh cilantro
1/4 tsp sea salt
1 tbsp apple cider vinegar
25-30 green sausage tomatoes (or any other variety) - seeds scooped out
1 cup Kale Chips (or any other green garnish)

First place cauliflower in food processor and process unto a rice like consistency. Add pecans, soaked sundried tomatoes, cilantro, sea salt, and vinegar and pulse to incorporate but keep the rice consistency.

Stuff the mixture into halved and hollowed tomatoes and top with Kale Chips or other tasty green garnish :)

Corn Polenta with Mushroom Gravy, "Fried" Onion Rings, Eggplant "Bacon" and cantaloupe.

Polenta with Mushroom Ragout (Ani Phyo's recipe)

Polenta
1 1/2 tsp sea salt (we didn't use this much - more like 3/4 tsp)
1 clove garlic
1/8 tsp ground black pepper
1 1/2 cup cashews, dry
2 cups corn kernels, fresh or frozen (we used fresh and found 1 ear yields 1 cup)
Juice of 1/2 lemon (about 1 tbsp)
1 1/2 tbsp yellow onion, chopped

Mushroom Gravy
1/3 cup extra virgin olive oil (we only used 1/4 cup)
3/4 cup mushrooms, any kind (we used portabella)
1/3 cup water
1 1/2 tsp apple cider vinegar
1 clove garlic, minced
1/2 tsp salt (we only used 1/4 tsp)

Ragout
2 cups mushrooms, any kind, chopped
1/2 stalk celery, chopped
2 tsp fresh thyme

To make polenta process salt, garlic and black pepper first. Then add cashews and process. Place in a bowl. Next, pulse corn kernels with lemon juice. Place in blow with cashews and onion. Mix well. Set aside (or dehydrate for a few hours to firm it up a bit)

To make gravy, blend all ingredients in gravy list until smooth. Pour gravy into a bowl.

To make ragout, stir mushrooms, celery, and thyme into the gravy base.

To serve, use and ice cream scooper to scoop polenta onto four plates. Drizzle with ragout, and serve with a sprig of fresh rosemary as garnish.

Will keep for two days in fridge (or longer if you dehydrate a bit)