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Thai Peanut Salad – https://bit.ly/30UqBWi
Wild Rice soup – https://highcarbhannah.co/recipes/creamy-wild-rice-soup-vegan-oil-free/
Mushroom Gravy –
1/2 onion diced
4 garlic cloves minced
3-4 cups mushrooms chopped
1 cooked potato
1/2 cup unsweetened soy milk
2 tbsp tamari (soy sauce)
In a saucepan over medium heat add in your soy sauce, onion garlic and mushrooms, cover and cook until the mushrooms release their water (8 min). Add half of the mixture (or all if you want it to be really creamy) into a blender with your cooked potato and soy milk and blend until creamy. Add back into the pan with the rest of the mushroom onion mix and cook over low heat 3 more min.
Roasted Potato & Avocado Salad –
4 pre steamed potatoes (chopped)
4 cups spring greens
1 lemon wedge
1 tbsp coconut amigos
1 tsp garlic powder
In a large bowl add in your potatoes and toss in seasoning., Place in oven on 400 degrees for 20 min (or until brown) or in your air fryer on 380 for 15 minutes.
In a large mixing bowl add in your greens, avocado and the rest of the ingredients and mash together with your hands. Add any other chopped veggies you like and cooked potatoes on top.
Oil free chips & beans –
To make the chips take however many corn tortillas you want and cut into triangles (cut across in a pie shape 3x) add the juice of half a lemon and a pinch of salt and toss.
Place on a non stick sheet and cook on 400 degrees for 5 minutes, flip and cook on the other side until crisp.
In an air fryer place on 360 degrees for 15 minutes.
The best refried beans-
1 cup pinto beans soaked in water 24 hours
1 cup water
1 can diced green chilis, 1 tsp salt
In instant pot place your beans and the rest of your ingredients and cook for one hour on manual sealed. Once done, blend lightly with an immersion blender until creamy.
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