Get creative and use whatever veggies appeal to you!
Description: The garlic, lemon and basil marinade infuses veggies with a ton of flavor. These veggies go great with just about anything! (Don't forget to let them marinate for an hour!)
Ingredients: 1 small eggplant
2 red bell peppers
1 large zucchini
1 large summer squash
3 portabella mushrooms
4 vegan italian sausages (optional)
1/2 cup olive oil
1/2 cup lemon juice
1/2 cup coursely chopped fresh basil
4 cloves garlic, minced
1 tsp. sea salt
1/2 tsp fresh ground black pepper
Directions: Large dice all vegetables and vegan sausage and place in a medium bowl. In a separate bowl, whisk together the olive oil, lemon juice, basil, garlic, salt and pepper. Pour the mixture over the vegetables and marinate in the refrigerator at least one hour. (Stir the vegetables occasionally to evenly coat the marinade and get more flavor)
Cover surface area of grill with heavy duty foil.
Preheat outdoor grill (medium-high heat).
Place vegetables on the foil (you could use skewers or grill pan if preferred). Cook 5 -10 minutes on each side - or to desired doneness.
Ingredients
1 head kale, shredded
1 c avocado chopped
1 c tomato diced
2 ½ T olive oil
1 ½ T lemon juice
Celtic Sea Salt
cayenne pepper to taste
Directions:
In a large bowl, add the sea salt to the shredded kale and massage with your hands to wilt. Add avocado, olive oil and lemon juice and continue to massage until creamy. Add diced tomatoes and cayenne pepper if you like spice and toss.
Hemp Seeds are a wonderful "nutty" addition to this recipe!
Serve immediately.
1 C Basil, tightly packed
¼ C pine nuts
¼ to ½ C Olive oil
2 Tbl Lemon juice, fresh squeezed
2-3 cloves Garlic, minced
½ tsp Sea salt, or to taste
Pinch Cayenne pepper
Black pepper, ground to taste
Directions:
Place all ingredients in food processor and process until smooth.
Use as a topping for Pesto Pizza! You can top with sliced roma tomatoes, mushrooms, black olives or whatever sounds good on that particular day!
