Thanksgiving is a mere two weeks away! No need to freak, I've got your back with this easy, breezy, gluten-free, vegan, and virtuous wild rice and mushroom stuffing. Most stuffings tend to be heavy on the bread and the bloating, but this wild rice and meaty mushroom alternative will leave you satisfied and healthily nourished. Whether you are hosting a traditional Thanksgiving or a vegan vegfest, this stuffing will fit in with any holiday menu.
Read moreyour new avocado toast: shroom boom
Unlike the Radish, I have never been a huge fan of mushrooms, but this toast has me second-guessing everything I thought I knew. It hits all the right notes with all the right flavors. Beet greens complement the chanterelles nicely and gives you a wonderful way to utilize all those greens - especially once all the beets start rolling in from your CSA or greenmarket runs. For too long I chucked my beet greens in the trash because I had no idea what to do with them. Now I am beet-green-guilt-free. I keep them around and use them as I would any other dark leafy green. Beet greens are rich in vitamins A, C, and K and are not as bitter as some other leafy greens. Sorry Kale.
Read moremushroom farro risotto
Creamy, dreamy, and almost decadent, this risotto has zero the guilt and one hundred percent the flavor. As the season changes, our bodies start to naturally gravitate to warmer more hearty dishes to sustain us and heat us from the inside out. Typically risotto is full of cheese and white rice, yet this version contains farro, a more hearty and nutrient-rich grain. Earthy mushrooms, a touch of truffle oil, and a light dusting of parm make this dish your new go-to comfort food that will leave you feeling warm, satisfied, and well nourished.
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