Main Dishes

 CREAMY MUSHROOM STOGANOFF

  • 1 pound brown rice noodles

  • 1 med onion, diced

  • 2 tbsp dried thyme

  • 4 cups mushrooms, sliced diced

  • 3 garlic cloves, minced

  • 2 tsp olive oil

  • 1 tbsp Big Tree Farms Coco Aminos

  • 1/2 cup veggie broth

  • 1 can full fat coconut milk

  • 1/2 cup cashew cream       

    Slurry 

  • 1 tbsp arrowroot or corn starch

  • 3 tbsp filtered water 

  1. Heat heavy bottom deep skillet with olive oil.

  2. Once hot, add onions with large pinch of salt and generous amount of black pepper. Cook for 2-3 minutes while stirring.

  3. Add dried thyme, garlic, Big Tree Farms Coco Aminos, stir until coated.

  4. After about a minute, add mushrooms and cook down.

  5. Cook medium heat for 5-8 minutes uncovered, stir occasionally. 

  6. As the mushrooms cook, in a separate large pot, bring 4 quarts water to a boil, for the noodles. Add the noodles once boiling and cook to package directions. Once cooked, drain and set aside in original pot with lid to keep warm.

  7. Back to the skillet, add veggie broth, cook for one minute and add in can of coconut milk.

  8. Add 1/2 cup cashew cream or vegan sour cream.

  9. Add slurry to sauce, cook for 2 more minutes to thicken. Salt and pepper to taste.

  10. Serve with noodles, garnish with chopped parsley, and enjoy! 

 BBQ RANCH RAINBOW PIZZA

The Dough:

  • 3 small purple sweet potatoes, peeled and chopped

  • 1 can white beans, rinsed

  • 1 tbsp tahini

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 tbsp olive oil

  • 3/4 cassava flour

The Ranch:

  • 1 batch cashew cream

  • 1/4 cup chopped dill

  • 1/2 tsp apple cider vinegar

  • 1 tsp white wine vinegar

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp salt

  • 1 tbsp nutritional yeast (optional)

The Pizza:

  • Vegan pepper jack cheese

  • 1 small yellow squash, sliced

  • 1/2 yellow bell pepper, sliced

  • 1/2 watermelon radish, sliced

  • 1 cup small yellow oyster mushrooms (any mushroom you can find works great)

  • Big Tree Farms Tangy BBQ sauce

  • 1 avocado, sliced

The Method:

  1. Preheat oven to 400.

  2. Steam or boil sweet potatoes until fork tender. Drain and add to food processor.

  3. While the potatoes are cooking, grill on a grill pan or outside the yellow squash, bell pepper and radish. Set aside when finished.

  4. Moving back to the dough… add beans, tahini, garlic powder, salt and olive oil. Process on low until totally smooth like hummus.

  5. Add to a bowl and slowly combine cassava flour 1/4 cup at a time until well combined.

  6. Push out the dough onto a round pizza pan and bake for 15 minutes.

  7. While the dough is baking, make your ranch by mixing everything for the ranch in a bowl, set aside.

  8. Pul out the dough and top with ranch, vegan jack cheese, grilled veggies, mushrooms and finally drizzle the Big Tree Farms Tangy BBQ sauce all over it.

  9. Cook for 30 more minutes in the oven.

  10. Top with avocado slices, slice up the pizza and serve!

2 tablespoons Fish sauce, 4 tablespoons Big Tree Farms Coco Aminos
1/4 teaspoon pepper, divided, 6 garlic cloves, minced & divided
1 egg, 1 lb boneless, skinless chicken thighs, cut thin or use Tofu
4 tablespoons coconut oil, divided, 2 shallots, thinly sliced and broken up into rings

1 large carrot, julienned, 6 green onions, thinly sliced, divided
1/4 cup tamarind paste, 2 tablespoons water
1-2 thai chilies, finely minced, 1 lb Lotus Food Rice Noodles
1/4 cup bean sprouts, 1 lime, quartered
1/4 cup chopped cashews, 1/4 cup chopped, fresh cilantro 

  • In a medium bowl, whisk together fish sauce, coco aminos, 1/8 teaspoon of the pepper, and 4 of the garlic cloves. Add the chicken. Cover and refrigerate for 1 hour.

  • In a large skillet, heat 2 tablespoons of the coconut oil on medium. Crack the egg and cook until firm. Remove the chicken from the marinade and cook, stirring occasionally, until cooked through (5-7 minutes). Remove the chicken from the pan and set aside.

  • In the same pan, heat the remaining 2 tablespoons of coconut oil on medium-high. Add the shallots, carrots, thai chilies, and half of the green onions. Cook, stirring, for 1 minute.

  • Cook rice noodles as instructed on package, then move to pan. Add the remaining 3 garlic cloves to noodles and cook, stirring constantly, for 30 seconds. Add the tamarind paste, water, and the remaining 1/8 teaspoon of pepper. Return the chicken to the pan.​ 

  • Cook, stirring, until the noodles are coated with sauce and water evaporates, about 2 minutes more.

  • Serve garnished with bean sprouts, the remaining green onions, the cashews, the cilantro, and the lime wedges. Enjoy!

COCO AMINOS CHICKEN WINGS

- 2 dozen organic chicken wings
- 3/4 cup of Big Tree Farms Original Coco Aminos
- 1 Tbsp toasted sesame seeds
- Salt
- Pepper
Preheat oven to 400. Place wings in mixing bowl. Add Coco Aminos, salt, pepper, sesame seeds. Toss to coat well. Transfer to shallow baking dish, sprinkle salt and pepper and bake at 425 for 45 minutes. Enjoy!