Heat oil in a very large cast iron or stainless steel pan on medium high. When oil is hot, add your diced sweet potatoes. While those are browning, prepare your beans.

In another pan (preferably cast iron, but nonstick is ok), heat your tablespoon of oil, saute your additional half of an onion until translucent and then add your black beans. Saute for a few minutes and sprinkle with some of your spice mixture. Saute for another few minutes and add your chili powder.

Back to the first pan. Once the sweet potatoes are brown on one side, turn them. Clear a small area in the pan and add a little oil to it, letting it heat. Then add your cumin seed to the oil, let sizzle, and mix throughout while sprinkling with some of the spice mixture. Add your onion and let start to turn translucent. Once it does, clear another area in your pan, add another drizzle of oil and toss in your diced mushrooms. Let them brown and then turn and sprinkle with spice mixture. Once they have browned, you are ready to add your beans. Mix them into the large pan with the sweet potatoes. At this point, reduce the heat, add the lid and let the flavors blend for a few minutes.

To make your green chili sauce, drain your roasted green chilies and mince them. Heat the oil in a saucepan on medium and add your minced onion and garlic. As it turns transluscent, add your minced green chilies, water, and arrowroot starch slurry. Heat to simmer and let thicken. Turn off heat and remove from burner when it has reached the desired texture.

When ready to serve you can sprinkle with (optional) cilantro. Invite guests to drizzle hash with your green chili sauce.

Delicious!

Meanwhile heat a cast iron pan and add a little olive oil to the pan, swirling it to cover the bottom in a thin layer. Add your mushrooms and season with salt and pepper. Leave mushrooms alone and turn when they seem nicely done on one side. saute the mushrooms on the other side and then remove from pan and reserve.

To assemble crepe version one, spread a small amount of goat cheese in the center of the crepe and add sliced mushrooms and red pepper. Roll up crepe and enjoy.

To assemble crepe version two, spread a small amount of goat cheese in the center of the crepe and add diced red pepper and diced tomato, sprinkled lightly with salt.

Serve and enjoy!

Preheat oven to 375F.

Prepare 2 lb. bread pan by lining with parchment paper or aluminum foil and grease with butter or margarine. Sprinkle bottom of pan with 2 tbsp. gluten-free bread crumbs and some of the pecan pieces.

In a large bowl, mix together the red lentils, parmesan cheese, onion, crimini mushrooms, 1 1/2 cup gluten-free bread crumbs, and parsley. Add the eggs and lemon juice and stir together. Season generously with salt and pepper.

Carefully spoon into prepared bread pan. Use remaining pecan pieces to attractively decorate the top of the lentil loaf.

Bake lentil loaf for an hour or until it has a golden brown and firm exterior. Slices will be more firm as it cools, but it tastes great hot out of the oven.

We served it with mashed potatoes and arugula, or brown rice pasta in a nutritional yeast sauce. Delish!

Combine seasoning mix, olive oil, vinegar, salt and pepper in a tiny container. Whisk and baste portobello mushroom with vinaigrette. Grill on propane grill or grilling device. Slice and reserve.

Whisk together dressing ingredients in a small bowl.

Layer portobello mushroom strips on salad and veggies. Drizzle individual servings with dressing and enjoy!

Soak 1/2 cup pine nuts in enough water to cover for an hour. Then drain, rinse, and blend in food processor with dash of salt, vinegar and water until you have a creamy consistency. Put in small container and reserve, refrigerating.

Prepare toppings:
Toss sweet potato cubes with dash of olive oil, salt and pepper if you like. Place on baking sheet. Remove stems from mushrooms and rub with a little olive oil. Season with salt and pepper if you like. Place whole red pepper on baking sheet or on oven rack along with rest of your veggies. Roast for 15 minutes and check your mushrooms. If they seem done, remove mushrooms from oven, dribbling juices over them and letting rest. If not, check mushrooms again in another 5 minutes. After they have rested, you can slice them. Roast sweet potatoes until they are fork tender but not mushy. Roast red pepper (turning occasionally) until sides are all slightly charred. When you take red pepper out of oven, place in freezer safe ziploc bag, seal, and let steam for 10 minutes on counter before removing. Rub off skin with paper or cloth towel, cut in half and de-seed. Slice and/or cut into bite sized pieces and reserve.

To assemble your pizza, top with even coating of your pine nut “cheese”. If you have some, you could rub the crust first with a bit of blended sundried tomato and olive oil to give the crust a more attractive golden color that will stand out from the pine nut “cheese”. (I didn’t do that this time, Mom is also sensitive to tomatoes). Sprinkle with julienned basil, roasted sweet potato, mushroom slices and red pepper pieces. Bake following pizza crust instructions. The thin-crust pizza recipe I used requires a short bake time (12 min or less) and so is ideal. For a long baking recipe, you might bake the crust halfway before topping the pizza.

Add some olive oil (less than 1 tbsp.) to a dutch oven or cast iron pan on medium or medium high heat and saute onion until it begins to turn transparent. Toss in mushroom pieces in a single layer, moving onions aside so mushrooms are in direct contact with the pan. Season with salt and pepper. Sear mushrooms until golden brown and then turn. When the mushrooms are browned on both sides, you may wish to remove most of the onions and all of the mushrooms from the pan for optimal browning of the apples. If desired, add a touch more olive oil (1 tsp or so) to the pan and heat. Throw in your apple chunks and season with poultry seasoning. Let them brown to taste, turning a few times. Then add your mushrooms, onions, and roasted pumpkin to the pan with the apple pieces. Add extra seasonings and more fresh rosemary. You may wish to add the contents of 2+ of the roasted garlic from the pumpkin roast, but make sure to evenly distribute the contents throughout the dish. Cook for a few more minutes to let the flavors mingle. Then take off the burner and sprinkle with basil, folding into the dish.

Serve with Vegetarian gravy and Cranberry sauce on the side.

Combine dressing ingredients and whisk until completely emulsified. Clean and de-stem your mushrooms and chop your onion. Place mushroom caps and chopped onion on your baking sheet and drizzle HALF of your dressing on them, combining thoroughly. Roast for 20-25 minutes. If you like, towards the end of the roasting you can move them over to make space to toast the walnuts or toast the walnuts on the stove or in a separate pan.

Clean and dry your spinach. Place in a medium to large serving bowl. When mushrooms are soft and delicious, shake them onto the spinach (including juices) and fold them in. Heat the remaining dressing in the microwave for 30 seconds or so. If you want you can put your dates in the dressing as it helps them separate. (Date pieces like to clump together). Pour the hot dressing on the spinach and mushrooms, sprinkle with date pieces, walnuts and tomato pieces.

Serve and enjoy!