Carrot soup.

Zucchini pasta salad.

Corn chowder

Vegan corn chowder
With Parsley
Topped with Cashew Cream.

Garlic dressing salad & Mushroom Burgers

Greens tossed with my Roasted Garlic Dressing. Topped with Avocado.

Baked squash, apple & Beets

Mashed "Potatoes" & Gravy

2 C chopped Parsnips
1/2 C Pine Nuts
2 Cloves Garlic minced
1 pinch Celtic sea salt
1 T raw olive oil
1/3 C Pine nuts

Blitz until smooth. Serve with Gravy
& Marinated Portobello Mushrooms

Raw fennel Burgers

1 C Sunflower seeds
2 C Pumpkin seeds
Soak 4 - 6 Hours drain & rinse

3 C Carrot Pulp
1 C Brussle Sprouts
1/2 C Celery
1 lg Apple
1 Portabello mushroom
1 1/2 C Onion
1/4 C Ground Flax seeds
3 T Fennel stalks
4 cloves Garlic
1 tea Celtic Sea Salt

Blitz everything & Form Patties
1/2 inch thick by 4 or 5 inches
In diameter on para flex sheets.

I used a number 12 scoop in leu
Of having a burger press

Dehydrate at 135 for 1 hour
Turn down to 105 and continue drying
For 5 hours then flip when stable &
Cont. drying until dried. Took another 5
Hours. So 11 total. Made 28 burgers.

Coconut crepes

2 C Young Coconut Meat
1 C Diced Mango
1 small pinch Celtic sea salt

Blitz until smooth
Spread on para flex sheets &
Dehydrate on 105 for about 5 - 6 hours
Made 4 - 8 inch wraps

I used the meat from 2 coconuts
& 1/2 a large mango
& put 1 wrap per tray.

Peel right off the para flex & were super thin.

I filled a crepe with apples sprinkled with cinnamon & coconut sugar & Raw banana Ice Cream.