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Mushrooms and barley pair so nicely together, but if you want to make this gluten-free simply use short-grain brown rice instead of the glutenous barley. You can make this ‘risotto style’ by adding in warm broth slowly or if you want more independence from the dish then add the broth at once and boil away, it will be less creamy but still tasty.
A silky puree of mushroom & cauliflower replaces the good old, full of chemicals cream of mushroom soup. The healthiness is balanced with a crunchy, bright & lemony topping of crushed potato chips. Use whole wheat or brown rice pasta. Ideally, buy a safe, sustainable brand of tuna* with low-mercury content. And if you love dairy, feel free to add a sprinkle of cheese to this naturally dairy free dish.
Mushrooms, carrots, & onions lend a twist to the usual bread & egg morning. The parmesan is optional if you can’t eat it.
This comes together quickly all in the pan, making clean up easy. Plan to use a cast iron pan or a skillet that is oven safe.
Big globe artichokes are perfect for packing with mushrooms, onions & almonds. Substitute breadcrumbs if you do not have almond flour. If you want this dairy-free, cut out the ricotta cheese and add a few more mushrooms.
The controversially loved & hated ever-so-bitter Brussels Sprouts are getting some serious gluttonous love with a simple cream & mustard sauce. Yes it is rich, but worth every bite. Go ahead, indulge.
