fresh minced parsley
Category
Cheesy Vegan Cauliflower Mushroom Risotto
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Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce!
Print Recipe Cheesy Vegan Cauliflower Mushroom Risotto Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce! Only three minutes cooking time! Ingredients Cauli Rice- 8 cups cauliflower rice
- 1 tablespoon olive oil
- 1 cup full fat coconut milk shake can before using
- 3/4 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 8 white mushrooms sliced
- 2 tablespoons fresh minced parsley
- 1 teaspoon olive oil
- truffle oil to taste
- salt and pepper to taste
- 1/4 cup chopped fresh basil or parsely
- lemon wedges
- sea salt flakes
- fresh ground pepper
Rating: 3.63
You: Rate this recipe! Info Cook Time 3 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 41
Rating: 3.63
You: Rate this recipe! Ingredients Cauli Rice
- 8 cups cauliflower rice
- 1 tablespoon olive oil
- 1 cup full fat coconut milk shake can before using
- 3/4 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 8 white mushrooms sliced
- 2 tablespoons fresh minced parsley
- 1 teaspoon olive oil
- truffle oil to taste
- salt and pepper to taste
- 1/4 cup chopped fresh basil or parsely
- lemon wedges
- sea salt flakes
- fresh ground pepper
- In a large fry pan sauté the cauliflower rice with 1 tablespoon olive oil on medium heat over the stove for about 3-4 minutes until soft (but not mushy!).
- In a high powered blender puree all ingredients for the cheese sauce on high for a few minutes until completely smooth.
- Toss all the ingredients for the mushrooms together on a baking tray lined with parchment paper. Toast them in a toaster oven for a few minutes until cooked and slightly crisp (if you like them crispy). You can also bake them in the oven.
- Pour the cheese sauce over the cauliflower rice and top with mushrooms and toppings!
Zesty Whole30 Salmon Cakes With Lemon Garlic Asparagus
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Z herb salmon burgers with lemon asparagus and tzatziki sauce! An easy and delicious whole30 meal that is ready in 20 minutes! Paleo, whole30, and a whole lot of fresh flavor.
Print Recipe Best Whole30 Zesty Salmon Burgers Zesty herb salmon burgers with lemon asparagus and tzatziki sauce! An easy and delicious whole30 meal that is ready in 20 minutes! Paleo, whole30, and a whole lot of fresh flavor. Ingredients Salmon Bugers- 1 6oz. can wild alaskan salmon or fresh salmon, which would be bomb!
- 1 medium egg
- 1 tablespoon arrowroot flour
- 1/4 cup white onion minced
- 1/4 cup lemon juice or juice from one small lemon
- 2 tablespoons fresh minced parsley
- 1 large garlic clove minced
- 1 tablespoon lemon zest about 1 small lemon
- 1/2 teaspoon sea salt
- fresh cracked pepper
- 1 tablespoon olive oil for cooking
- 1 bunch organic asparagus
- 1 tablespoon lemon zest
- 2 tablespoons minced white onion
- 2 tablespoons olive oil for cooking
- 1 clove garlic minced
- salt & pepper to taste
- 1 whole lemon cut into 1/4" rounds
- 1/2 cup paleo mayonnaise
- 3 tablespoons fresh minced parsley
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1/2 tablespoon lemon zest
- 1 clove garlic
- 1/2 teaspoon sea salt
- fresh cracked pepper to taste
Rating: 3.42
You: Rate this recipe! Info Cook Time 15 Minutes Prep Time 20 Minutes Servings Burgers MetricUS Imperial Course Main Dish Votes: 69
Rating: 3.42
You: Rate this recipe! Ingredients Salmon Bugers
- 1 6oz. can wild alaskan salmon or fresh salmon, which would be bomb!
- 1 medium egg
- 1 tablespoon arrowroot flour
- 1/4 cup white onion minced
- 1/4 cup lemon juice or juice from one small lemon
- 2 tablespoons fresh minced parsley
- 1 large garlic clove minced
- 1 tablespoon lemon zest about 1 small lemon
- 1/2 teaspoon sea salt
- fresh cracked pepper
- 1 tablespoon olive oil for cooking
- 1 bunch organic asparagus
- 1 tablespoon lemon zest
- 2 tablespoons minced white onion
- 2 tablespoons olive oil for cooking
- 1 clove garlic minced
- salt & pepper to taste
- 1 whole lemon cut into 1/4" rounds
- 1/2 cup paleo mayonnaise
- 3 tablespoons fresh minced parsley
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1/2 tablespoon lemon zest
- 1 clove garlic
- 1/2 teaspoon sea salt
- fresh cracked pepper to taste
- Combine all the ingredients for the salmon burger in a medium size bowl. Mash everything together with a large fork.
- Heat a large fry pan over medium heat on the stove. Drizzle the pan with 1 tablespoon olive oil.
- Separate the salmon burger mix into four burgers on the fry pan and cook for about 3 minutes on each side until golden brown.
- On the stove, heat a large fry pan on medium heat. Add everything for the asparagus and cook for about 14 minutes (stirring occasionally).
- Combine everything for the sauce in a blender or food processor. Blend until smooth.
- Plate everything and serve!