From our kitchen to yours! Vegan Stuffed Mushrooms, Detox Pesto and Easy Baked Chicken recipes

Vegan Quinoa Stuffed Mushrooms

• 4 containers of button mushrooms
• 1 cup cooked quinoa
• juice from 1 lemon
• 1 large tomato, chopped
• 3-5 cloves of garlic, chopped
• 1 shallot, chopped
• 2-3 Tbsp olive oil
• 1 bunch of fresh basil, chopped
• ⅓ cup pine nuts
• salt & pepper to taste
• vegan parmesan cheese

Instructions

1. Follow directions to cook quinoa and set aside
2. Clean mushrooms, remove the stems, and set the stems aside
3. Marinate mushroom tops in olive oil, lemon, & sea salt
4. In a large saucepan, saute shallots in olive oil, add garlic & pine nuts, then cook for 2-3 minutes
5. Chop mushroom stems, then add to the saucepan, and saute for 2-3 minutes
6. Remove from heat and add in chopped tomatoes and basil
7. Season with salt & pepper
8. Add in the quinoa
9. Place mushroom tops upside down onto baking sheet (open sides up!)
10. Spoon the quinoa mixture into the mushrooms and sprinkle with cheese
11. Bake at 350 degrees until warm

Cilantro Detox Pesto

• 4 cloves of garlic
• ⅓ cup brazil nuts
• ⅓ cup sunflower seeds
• ⅓ cup pumpkin seeds
• 1 bunch (2 cups) cilantro
• ⅔ cup olive oil
• 4 Tbsp lemon juice
• 2 tsp powdered dulse seaweed

Instructions

Add all ingredients to food processor and blend until creamy.

Serve with fresh, raw veggies or as a sauce for chicken.

Easiest Baked Chicken

• 2 boxes of coarse kosher salt
• 3 whole chickens

Instructions

1. Pour kosher salt onto baking sheet
2. Place 3 whole chickens on top
3. Bake at 475 for 30-45 minutes (depending on the size of the chickens)
4. When you can pull a chicken leg off and the juices aren’t pink, they’re done!

The purpose of the salt is to draw out the fat in the chicken.

The salt absorbs evenly so it’s not too salty.

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