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Root Veggie Soup

Rutabaga Parsnip Soup

Vegan, Gluten Free

Happily serves 4

Allium

ALL ORGANIC INGREDIENTS

1 Cup Yellow Squash

2 Garlic Cloves

1 Cup Rutabaga

1 Cup Parsnip

1 Cup Turnip

1 Yellow onion

1 Can (14oz) Coconut Cream

1 Cup Vegetable or Bone broth

½ tsp Nutmeg

1 tsp Thyme

1 tsp Sea salt

½ tsp Black or White pepper

Cut garlic and let sit 5-10 mins.

Cube/dice squash, parsnip, turnip and rutabaga.

Spray with coconut oil and airfry 10-15 minutes or until desired texture.

Sauté onion and garlic until soft and caramelized.

Add the coconut cream and broth.

Remove roasted veggies from airfryer and blend all of the above in a food processor or vitamix until smooth.

Zucchini Lentil Hummus

Gluten free, Vegan

Allium Allium

Happily serves 3-4

ALL ORGANIC INGREDIENTS 

1 Cup Lentils (I used red in this recipe)

2 Cups Zucchini 

1/2 Yellow Onion

1/3 Cup Nutritional Yeast

1/4-1/2 Cup Almond or Coconut Milk

1 tsp Sea Salt

1 Garlic Clove 

4 TBSP Avocado Oil

1 TBSP Lemon Juice

Cut garlic clove, let sit 5 minutes.

Cube and cut onion and veggies, steam 7 minutes.

Mix all ingredients in food processor and blend well.

Use a dip or sauce.

Cauliflower Fried Rice

Vegan, Gluten Free

Happily Serves 6

ALL ORGANIC INGREDIENTS 

2 Cups Cauliflower Rice 

2 TBSP Avocado Oil

1 Small Yellow Onion

1 Cup Peas and Carrots 

1/4 cup Broccoli 

3 TBSP Coconut Aminos

Sea Salt 

Pepper

1 Garlic Clove

1 Egg

Cut/Mince Garlic, let sit 5 minutes.

Heat avocado oil in skillet on medium/high heat.

Saute onions until tender, about 5 minutes.

Add peas, carrots and broccoli, steam 3 minutes.

Add cauliflower, mix with vegetables and sauté another 2 minutes.

Add Coconut Aminos.

Slide the rice to one side of the pan and scramble the egg on the other side.

Once the egg is cooked, mix in with the rice and add additional aminos (to taste preference)

Add salt, pepper and garlic.