Barbequed Mushrooms & Vegan Coleslaw

 ALL PLANT BASED, ALL DELICOUS, ALL FUELING

My food philosophy is simple, food should never be wasted and should be consumed for two reasons: one, you body physically needs food, treat your body as if it were a bicycle fine tuning the lube, working to put just the right amount of air pressure in the tires (Mountain bikes vary from Road bikes in PSI as does each individual human body). And the second (to be used occasionally but not to the point of excess) for enjoyment and pleasure. 

I am plant based, and have been for almost a decade! Yes, when the vegan dairy-free products were just coming to the market and tasted mildly like rubber dog toys. Today's versions' are much more acceptable to the general public than back in 2010 (and I can't even imagine testing vegan yogurt before that). Amway's I'd like to share with you in the future my personal reasons for being plant-based. I recognize it's not for everyone and I'm not here to sell you on the lifestyle change, but I AM here to share some great tasting nourishing foods for the body and soul that fits into all diets. 

Now turn on your house-party southern country tunes because here's my go to summer-style BBQ dish:

Barbequed mushrooms RECIPE:

•  4-8oz of any mushrooms you'd like; shitake, lions mane, reishee, Portobello, oyster, trumpet, wild caught (just don't contact me asking if its edible) 
• Organicville Tangy Barbeque Sauce (or any other brand)
• Any preferred herbs; rosemary, thyme, basil, parsley, cilantro, oregano. I used rosemary for this particular meal.
• Salt & Pepper to taste

Cook mushrooms in simmering water or oil on skillet or grill. When mushrooms are tender looking, slowing add sauce and spices as desired until thoroughly mixed and heated to a glaze like consistency around the mushrooms. Enjoy.

            Vegan Coleslaw RECIPE: 

• 1 cup of shredded kale slaw (homemade or pre-purchased.)
• 1 tbs of lemon juice
• 1 teaspoon garlic powder or 1 diced garlic clove
• 1 teaspoon onion powder
• 2 teaspoons fresh dill or 1 teaspoon 
• 2 tablespoons of minced red or yellow onion
• 2 tablespoons minced pickle
• 2 tablespoons diced celery
• 2 table spoons of chopped bell pepper
• 1 teaspoon yellow mustard
• 1 tablespoon Primal Kitchen Vegan Mayo 
• salt and pepper to taste

    Chop all necessary ingredients. Stir kale slaw, pepper, celery, fresh dill, onion, in bowl to mix. Add in the lemon juice, mayo, mustard and pickle. Continuing mixing until thoroughly blended. Add spices and herbs to finish. Can add extra mayo or lemon juice as needed if contents seem dry. Refrigerated if not immediately consuming. This recipe could last for several days if refrigerated and is great for summer BBQ parties as a fun side dish. 

      *If making a homemade kale slaw finely chop the following:

• Green Kale
• Carrots
• Green or Red Cabbage

        Shred all to make about 1 cup for the recipe.

    

Vegan Coleslaw Prep