Grilled Chimichurri Chicken Skewers

Ingredients:
1/2 cup red wine vinegar
1/2 cup avocado or canola oil
1/2 cup cilantro
1/2 cup Italian parsley
1 tbsp fresh oregano
2 cloves garlic
1 medium shallot
1 tsp salt
1 tsp pepper
*1 tsp Italian red pepper flakes-optional for extra heat
1/2 chopped poblano chili
1 lb. chicken strips
1 medium onion cut into 2 inch squares

Directions:
Thoroughly wash and trim large stems from parsley and cilantro. Add all ingredients to food processor except chicken strips and onion.  Pulse until ingredients are the consistency of pesto. Marinate chicken strips for 1/2 hour to 1 hour before grilling.  Thread chicken strips and onions onto skewers and cook for approximately 15 minutes on medium grill, basting with excess chimichurri sauce. This recipe works well as an appetizer or main dish served with seasoned brown rice.

Vegan Pistachio Stuffed Mushrooms

This recipe rocks!  We've served it now for company twice and our guests love it!

Ingredients:
1 pkg. white button mushrooms
1 tbsp. sun-dried tomatoes
1-2 cloves chopped garlic
1 tbsp chopped fresh basil
1/2 cup unsalted dry roasted pistachios (I prefer the Trader Joe's brand)
1/2 cup bread crumbs
1/2 Daiya vegan cheese shreds
1/4 cup oil
Salt/pepper to taste

Directions:
Wash mushrooms and carefully scrape out the stem and some of the pulp of each mushroom.  Place remaining ingredients in food processor and blend until ingredients are rice sized.  Fill mushrooms with mixture.  Line cookie sheet with foil and spread oil over the foil.  Cook mushrooms at 350 degrees for about 20-25 minutes.