Turmeric infused Pickled Veggies

4 cups white vinegar

4 cups water

7 baby portabellas- quartered

2 carrots- sliced

1 red onion- cubed

3 celery ribs- sliced

2 cups cauliflower florets

1/4 cup fresh parsley

8-10 garlic cloves- halved

1/2 tsp red pepper flakes

1 TBsp Italian Seasoning

1/2 tsp turmeric

3 bay leaves

2 1/2 TBsp sugar

1 TBs salt

Boil water and vinegar and all spices for 5 minutes. Then add veggies and turn off heat and let sit for 10 minutes. Drain and reserve about 3 cups of liquid. Add 2 cups of fresh water and liquid and parsley. Store in fridge. Good after an hour or so.

Gambas al Ajillo (Spanish Garlic Shrimp)

Serves 2-3

1 lb shrimp

6 TBsp oil

3 cloves of garlic- sliced in half

1/3 cup fresh parsley

1/2 tsp paprika

1/4 tsp cumin,chili powder, onion powder,garlic powder, sugar

1/8 tsp smoked paprika,nutmeg, cayenne pepper

Add oil and garlic to a cold pan. HeT on medium and cook for 4-5 minutes. Remove garlic.

Turn up heat. Sear shrimp 1 minute then add spices and 1/2 of the parsley. Cook until done. Add rest of parsley ontop.

Irish Stew (Vegan)

Makes a potful

3 carrots- chunky cut

3 celery ribs- chunky cut

1 medium onion- large dice

10 oz. baby portabellas- quartered

1 parsnip- chunky cut

2 1/2 cups red skim potatoes- chunky cut

5 oz. tomato paste

12 oz. Guinness beer

2 cups+ veggie stock

3 bay leaves

1 1/2 tsp thyme

2 tsp brown sugar

1/4 cup flour

Sautéed onions, celery, garlic until tender. Then add flour and mix and cook for a minute. Then add all other ingredients . Bring to a boil and then simmer for 30-45 minutes until veggies are tender. You can add more stock if it’s too thick for your taste.

Very Garlicky Dressing

7 garlic cloves- minced

1 tsp brown mustard

3 TBsp apple cider vinegar

4 TBsp olive oil

1/4 tsp kosher salt

1/4 tsp rosemary

1/4 tsp marjoram

Pinch of red pepper flakes

Squeeze of lemon juice

Mushrooms & Wild Rice Soup

Makes a potful

15 oz dried mushrooms( rehydrate in 3 cups of hot water)

6 baby portabellas- sliced

1/2 cup yellion onion-diced

1 cup carrot- quarter mooned

1 1/2 cups cooked long grain and wild rice

3 garlic cloves-diced

3 cups veggie stock

1 tsp cumin

1 tsp thyme

1/2 tsp ginger

1/4 tsp garlic powder

1 tsp smoked salt

1/2 tsp truffle oil

Sautéed onions and carrots until onions are soft then add garlic until fragrant. Add about 1 cup of the mushroom water . Cook until carrots are tender. Add the baby portabellas, rice, spices. Bring to a boil and simmer for 1/2 hr