Wild Rice Stuffed Mushrooms

Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires Vegan, Gluten Free | Serves 2 4 portobello mushrooms 1 tbsp oil ½ onion, finely diced 1 clove garlic, finely chopped 1-2 cups mushrooms (a variety if you can find them, button, oyster, porcini …)* ½ cup wild rice (I used Cere’s Sprouted Wild Rice, available from be.organics, The…

Lamb Taquitos

Recipe and photography: Vicki Ravlich-Horan Rolled tacos, taquitos, are often fried but you can achieve the crispy texture with less calories by baking them. I used flour tortillas as they are readily available; if you want to make them gluten free use corn tortillas. If you like things spicy feel free to add more of…