Favoreats
Favoreats LLC
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INGREDIENTS
3
avocados
2 tbsp
fresh lemon juice
1/4 cup
cooked red potato (about 1/2 of a small potato, a russet potato will work too)
2 cups
cabbage
2 cups
spinach
2 cups
shredded lettuce
12 cups
mix of baby kale (baby arugula, mizuna and radicchio (I used the Earthbound Farm Kale Italia mix or you can buy each separately in a 2:2:1:1 ratio with kale and arugula being the 2, if you can't find them all just use what you find))
8
portobello mushrooms
5 3/4 cups
mix of your favorite veggies (to roast and mix with pasta and to be used in the rolled taco bean filling)
3
spring onions (need 2 cups chopped)
1
small sweet onion
1
small green bell pepper
1
small red bell pepper
2
cherry bomb peppers (or other spicy peppers of choice, optional for spicy portobello steak sandwiches)
5
medium garlic cloves
1 tbsp
parsley
Corn (optional topping for burritos)
Cilantro (optional topping for burritos)
Tomatoes (fresh or sundried (optional to top pasta))
4 1/4 cups
black beans (about 3 cans)
1 can
cannellini or garbanzo beans (optional to top pasta)
1 3/4 cups
jarred salsa (plus optional extra to top burgers and/or rolled tacos)
3 cups
cooked brown rice (about 1 cup dry or can buy ready frozen to make it easy)
5 cups
cooked faro (about 2-2 1/2 cups uncooked, pearled takes less time to cook but has less nutrients)
16 oz
your favorite pasta
8
to rtillas (12 inch)
20
eight inch corn tortillas or 15 twelve inch tortillas of choice
4
burger buns
4
hot dog or sub sandwich buns (for the portobello recipe, get 6 if you want to make the extra 2)
1 cup
cashews
1 cup
walnuts
1 cup
pine nuts (or sub walnuts if preferred)
1 1/2 cups
veggie broth plus extra to sauté (2 recipes and roast (or cook with your favorite oil))
2 tbsp
cornmeal or brown rice flour (either works, see burger recipe for difference)
2 tbsp
brown rice flour
1 tbsp
cumin
1 tbsp
garlic powder
1/2 tsp
salt plus extra to taste (I use pink salt)
ground black pepper
1 1/2 cups
Silk Cashew Milk
4
slices non dairy cheese (optional for portobello sandwiches)
1/4 cup
plus 2 teaspoons maple syrup
1/4 cup
chickpea miso (or can use white)
1/2 cup
plus 4 teaspoons balsamic vinegar
1/4 cup
hemp seeds
1/4 cup
almond meal
1 1/2 tsp
nutritional yeast
1/4 tsp
garlic powder
1/2 tsp
salt