Pearl Brewery Farmers Market Demo Recipes

On Saturday, March 23rd I did a vegan cooking demo at the Farmer's Market with my girl, Mia. She and I are the full time bakers for both Green locations now, and we are baking our brains out to keep those dessert cases full!! We are a pretty good team in the kitchen, we like our music loud and grrrly, and we are both always hungry...check out some recipes we whipped up to demo and share with folks at the demo... They are all gluten free!!!!

RAW TACOS!!
Wrap in collard greens or Swiss chard, add chopped poblano peppers, and avocado.

Filling:
1 large Portabella mushroom
1 TBSP. Apple Cider Vinegar
1 TBSP. Bragg's Liquid Aminos
1 TBSP Olive Oil
2 cups Pecans
2 tsp. Cumin
1 tsp. Chili Powder
1/4 tsp. Cayenne
1/4 tsp. Black Pepper
1/4 tsp. Sea Salt
1 TBSP. Olive Oil

In a food processor, pulse your portabella mushroom into fine little pieces. Set aside in a bowl. Pour apple cider vinegar, olive oil, and Liquid Aminos over the mushroom pieces and combine using a spatula. Next, put pecans into food processor with cumin, chili powder, cayenne, pepper, and salt. Process until pecans are finely chopped, then pour in olive oil thru the top while processor is on. Once a thick paste is created, remove pecan mixture and add to bowl with mushrooms in it. Use your hand or a spatula to thoroughly combine and squeeze together and make a well mixed blob of taco meat. Use right away or refrigerate in an air tight container for up to two days.

STRAWBERRY PICO DE GALLO

1 Serrano pepper, 1/2 depending on how spicy you want it) diced
1/2 White onion, diced
Juice of 1 lemon
1/4 case Strawberry, about 4 or 5 depending on size, diced
1 Tomato, diced
2 sprigs Cilantro
Salt/pepper to taste

Dice all ingredients about the same size, toss in lemon juice.
Add salt and pepper to taste
Serve immediately or let chill in refrigerator until ready for use.
(For freshest flavor, use the same day it is made or one or two days after.)

SAGE SLAW

1/4 head of Purple Cabbage
1/4 head of Green Cabbage
1 cup chopped Carrots
3 TBSP chopped, fresh, Sage
1/4 cup Apple Cider Vinegar
1/4 cup Olive Oil
2 TBSP Lemon Juice
1/4 tsp. Salt
A dash of Black Pepper
1 tsp. granulated Garlic

Chop both purple and green cabbage into fine strips and set aside in a medium sized bowl. Add all other ingredients to this bowl, and mix thoroughly until evenly combined. Serve fresh, or save in airtight container in the refrigerator for up to 2 days.

ORANGE VINAIGRETTE

2/3 cup olive oil
1 1/2 TBSP. orange zest
1/2 cup fresh squeezed orange juice
1/4 cup apple cider vinegar
1 tsp. Italian seasoning
A dash of Salt
A dash of Pepper

In a blender or food processor, combine all ingredients thoroughly. Blend on high for 30 seconds. serve fresh, or in a refrigerated, air tight container for up to one week.

SPRING KALE SALAD

2 cups rinsed, chopped, Kale
3 TBSP. Orange Vinaigrette
1/4 cup slivered raw Almonds
1/4 cup dried Cranberries

Toss all ingredients in a mixing bowl, serve fresh. Toss in some slices of Clementines too!!