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Mushroom Chicharrón Tacos

Post: Tacos INGREDIENTS For the Pico de Gallo: 1 large beefsteak tomato, cored and cut into ¼-inch dice 1 large ripe Hass avocado, pitted, peeled and cut into ¼-inch dice 2 jalapeños, stemmed and finely chopped (seeded if desired) ½ cup cilantro leaves, finely chopped 3 tablespoons fresh lime juice (from 1 to 2 limes) […]

Dandelion Pumpkin Pesto

Post: Guardian of the Dandelion Ingredients: 3/4 cup unsalted hulled (green) pumpkin seeds 3 garlic cloves, minced 1/4 cup freshly grated Parmesan 1 bunch dandelion greens (about 2 cups, loosely packed) 1 tablespoon lemon juice 1/2 cup extra-virgin olive oil 1/2 teaspoon kosher salt Black pepper, to taste Method: Preheat the oven to 350°F. Pour […]

BBQ Jackfruit

Post: Jackfruit INGREDIENTS: 2 20-ounce cans young green jackfruit in water (NOT in syrup or brine*) 1/4 cup BBQ seasoning (For 1/4 cup or ~45 g BBQ seasoning, use 2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder) […]

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