Raw. Vegan. Not Gross.

Laura and Guy go on a Field Trip (1x33)

Air date: Feb 05, 2015

What happens when Laura Miller and Guy Turland meet up to go on adventure? Well, you're just going to have to watch to find out. Lemonade INGREDIENTS: -3 lemons, halved -2 Tbsps chia seeds -2 Tbsps maple syrup -2 cups sparkling water -2 fresh mint sprigs DIRECTIONS: 1. Squeeze lemon juice directly into jug. 2. Add chia seeds, maple syrup and sparkling water, stir to combine. 3. Divide into 2 mason jars with fresh mint sprigs. 4. Enjoy! Roasted “Pumpkin“ Bruschetta with Pickled Mushrooms INGREDIENTS: ROASTED PUMPKIN -1 butternut squash, peeled and diced -4-6 garlic cloves, peeled -¼ cup olive oil -½ tsp salt -¼ tsp pepper -1 tsp fresh rosemary -1 tsp fresh thyme PICKLED MUSHROOMS -1 cup fresh mushroom, roughly chopped -Juice of 1 lemon -1 Tbsp olive oil -1 tsp white wine vinegar -½ cup fresh mixed herb leaves; mint, parsley, oregano BRUSCHETTA -2 slices vegan bread, thinly sliced -Grape tomatoes, to garnish Directions: 1. Preheat oven to 350F. 2. Transfer butternut squash cubes and garlic cloves to parchment-lined baking sheet, drizzle with oil. 3. Season squash with salt and pepper then sprinkle with rosemary and thyme. Toss to combine. 4. Roast squash for 20-30 minutes, or until softened. 5. Allow squash to cool and reserve until ready to use. 6. In a bowl, add mushrooms and squeeze fresh lemon juice directly into the bowl and drizzle mushrooms with olive oil and vinegar; toss to coat the mushrooms. 7. Add the fresh herb leaves, using your hands to massage them into the mushrooms. 8. Allow mushrooms to marinate for 5-10 minutes. 9. Using a fork, smash 3-4 forkfulls of squash onto each slice of bread. 10. Top with 1-2 spoons of pickled mushrooms 11. Garnish with whole grape tomatoes.