I am an avowed enemy of all things okra and have been since I was a kid, but this was actually yummy enough that I ate a whole pan by myself for lunch. NO SLIME if you bake them long enough! I used two tsp of evoo and sea salt for a 9x6 pan
Skillet roasted Indian spiced okra (I might use the vegetable masala mix I bought in India for this. I LOOOOVE okra!)
Compressed Wild Mushrooms, Avocado with Red Pepper Coulis | 2 red bell peppers; 1 garlic clove; 2 T almond milk; 1½ t honey; Sea salt; black pepper | Mushrooms: 8-oz mushrooms; 1 large Portobello mushroom; 4-oz Shiitakes; ⅓ C coconut aminos; 2 T olive oil; 1 T apple cider vinegar; 1 garlic clove; 1 T fresh basil; 1 T Italian parsley; 1 t nutritional yeast; ½ t sea salt; ¼ t pepper | Avocado: ¼ C pine nuts or cashews; 1 C avocado; 2 T cilantro; 1 T Italian parsley; 2 t lime juice; Pinch sea salt
Sauteed Okra: the recipe that will change your mind about this super power veggie. www.notconsumed.com
1 roll Pillsbury Pizza Crust 3/4 cup buffalo wing sauce 2 cups shredded cooked chicken 1 cup each grated cheddar, mozzarella cheese 2 green onions Heat oven to 400 degrees F. Form pizza dough into a 10x15 rectangle, then bake for 8 minutes. Heat sauce and chicken together in sauce pan for 3-5 minutes over medium heat. Spread chicken on crust, top with cheeses and half green onions. Bake pizza 6 to 10 minutes until cheese has melted. Scatter remaining sliced green onions on top. Enjoy!