[vc_row][vc_column][vc_column_text]Check this 4 yummy and easy to prepare recipes by Chef Ian Martin of Misha’s Kind Foods[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]Shiitake Pita Pockets
A quick, easy, tasty sammie that takes 20min or less.
- 1/2pound shittake mushrooms
- 1pita cut in half
- 2tbs coconut oil
- 1tsp salt
- 1tbs tamari
- 1tsp shallot
- veggies of choice
- 2tbs Misha’s Joi cheese
- spinach to garnish
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_image image=”31537″ img_size=”large” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Instructions:
- Cut caps of Mushrooms into slices.
- Heat coconut in a pan and then add your mushrooms along with shallots, salt, and shallots. Cool down until mushrooms spring their own water into the pan. After this add the tamari. When cooked, set aside.
- I used a frozen veggie mix for this, which I added into the pan that the mushrooms were cooked in. Don’t clean before as we want to capture all of the flavors that went into our mushrooms. Cook until hot throughout.
- Cut into 2 pieces as you carefully open pita.
- Add your spinach, and you can add the Misha’s Joi spread here as well. You can put Joi on top too, which is my favorite way to eat this.
- Fill the pita with the mushrooms and veggies, and enjoy!
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space height=”15″][/vc_column][/vc_row][vc_row][vc_column][vc_separator border_width=”2″][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space height=”15″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”31540″ img_size=”large” alignment=”center”][/vc_column][vc_column width=”1/2″][vc_column_text]Truffle Pesto Gnocchi
Gourmet pasta in less than 10min! Who could ask for more?
- 9oz package of gnocchi
- 2oz Misha’s Black Truffle cheese
- 2oz Pesto
- salt
- pepper
- olive oil (optional)
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Instructions:
- Bring pot of salted water to boil.
- Take the Misha’s Black Truffle cheese and place in a pan, but don’t turn it on.
- Add 2 tbs of the boiling water to the cheese and mix.
- Add the pesto and incorporate.
- Most fresh gnocchi will rise to the pot of the pot in about 2min (it’s finished that quickly). Drain with a strainer and add the hot gnocchi to the pan. This will heat the sauce up sufficiently.
- Finish with olive oil, black pepper, and salt if desired.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space height=”15″][/vc_column][/vc_row][vc_row][vc_column][vc_separator border_width=”2″][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space height=”15″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]Avocado/Heirloom/Kale Salad
This simple salad is hearty and healthy. Guilt free Netflix and Chill Eats!
- 1 head of curly kale
- pint of baby heirloom tomatoes (any tomato of your choice will work)
- 1 medium avocado
- 2 tbs olive oil
- 1tsp lemon juice
- 1/2 tsp salt (more or less to taste)
- 2oz Misha’s Seven Point Five cheese
- Pepitas to garnish
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_image image=”31539″ img_size=”large” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Instructions:
- Tear washed kale from stems into a bowl and break large ones into smaller pieces.
- Add olive oil, salt, and lemon juice and massage vigorously. You want the kale to turn bright green, like it’s sautéed.
- Blend avocado and Misha’s Seven Point Five cheese together, cut tomatoes in half, pour over the kale and again vigorously mix together. Yes the tomatoes will break down slightly, but the juices will combine beautifully.
- Garnish with Pepitas and serve.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space height=”15″][/vc_column][/vc_row][vc_row][vc_column][vc_separator border_width=”2″][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space height=”15″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”31538″ img_size=”large” alignment=”center”][/vc_column][vc_column width=”1/2″][vc_column_text]Misha’s Mashed Au Gratin
This recipe uses no additional oil or butter, so it is healthier. However, you can use oil or butter to make it richer if desired. But this version is wonderful all on its own.
- 2&1/2p of Yukon & Sweet potato
- 4 large garlic cloves
- 1 tbs salt
- 1/2c plant milk of choice
- 1 container of Misha’s Smoked Cheddar
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Instructions:
- Cut potatoes into pieces, cover and boil till soft (about 20min)
- Drain and add plant based milk, Misha’s Smoked Cheddar and smash. Add salt as desired…
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space height=”15″][/vc_column][/vc_row][vc_row][vc_column][vc_separator border_width=”2″][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space height=”15″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Misha’s Kind Food – LA-based, black owned, plant-based food brand
The brand is black-owned business consisting of Chef Ian Martin and former music executive, Aaron Bullock.
Follow them at @mishaskindfoods[/vc_column_text][/vc_column][/vc_row]
