Not exact matches
ground cloves 4 cups fresh spinach 1 leek, thinly
sliced (including green leaves) 12 — 15 crimini (baby
bella)
mushrooms,
sliced Juice of 1/2 lemon
I used kale in place of the swiss chard because my grocery store was out of swiss chard, and used
sliced baby
bella mushrooms.
Two 8 - ounce packages tempeh, any variety * 1 green bell pepper, cut into wide strips 1 red bell pepper, cut into wide strips 1 cup baby carrots 1 medium zucchini,
sliced 1/2 inch thick 1 medium red onion, halved and thinly
sliced, rings separated 1 cup small whole baby
bella or crimini
mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients
2 pieces flanken (short ribs) 1 tbsp olive oil 1 onion, diced 4 cloves garlic, minced 2 stalks celery, diced 2 parsnips, diced 2 carrots, diced 1 container button
mushrooms, cleaned and
sliced 1 container baby
bella mushrooms, cleaned and
sliced 5 sprigs thyme 1 tbsp soy sauce 10 cups beef or chicken broth 3/4 cup barley salt and pepper, to taste
Vegetable filling — 2 tbsp olive oil 1/2 zucchini,
sliced 1/2 yellow squash,
sliced 1/2 small onion, chopped 2 cloves garlic,
sliced 4 baby
bella mushrooms,
sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2 tsp kosher salt fresh ground pepper to taste
1 tablespoon butter 1/2 cup baby
bella mushrooms,
sliced 2 teaspoons marsala wine 1/2 teaspoon worcestershire sauce 2
slices of thickly
sliced bread 1 cup greens, chopped (I used a spinach & kale «juicing blend») 1/2 teaspoon minced garlic 3 teaspoons ricotta (or cream cheese) salt & pepper
Once melted, add one chopped medium yellow onion, 4 minced garlic cloves, 3 large peeled and chopped carrots, and 8 - 10 thinly
sliced baby
bella mushrooms.
Ingredients 1 lb boneless pork tenderloin1 tbsp balsamic vinegar1 tbsp olive oil1 tbsp fresh chopped rosemary 2 tbsp fresh chopped thyme (divided) 1 tbsp steak seasoning3 cloves garlic (crushed) + 3 cloves garlic (minced) 1 lb crimini or baby
bella mushrooms (
sliced) 1 shallot (thinly
sliced) 3/4 cup red wine3 tbsp butter (chopped) Preheat the oven to 400 ° F. Classic Meatloaf Recipe.
Ingredients 1 Pkg extra-firm tofu 3 tablespoon cornstarch 1 tablespoon Thai red curry paste 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 3 tablespoons finely chopped garlic, divided 3 green onions, green part finely
sliced and divided 1/4 cup oil 4 oz
sliced white or baby
bella mushrooms 3 cups broccoli florets 1/2 cup
sliced red onion Few dried red chillis Sauce: 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon cornstarch
butter 2 cups
sliced baby
bella mushrooms 1 (14 oz.)
Baby
bella mushrooms sauteed with thinly
sliced onions and drizzled with Truffle Infused Olive Oil.
baby
bella mushrooms, stems trimmed and
sliced 1 tbsp olive oil 3 cloves garlic, minced 1 1/4 lb ground veal 3 tbsp flour 1/2 cup marsala wine 1 cup veal or chicken stock 1 bay leaf salt and pepper, to taste fresh parsley, for garnish
2 cloves of garlic, minced 3 small shallots, thinly
sliced 4 cups of
mushrooms (I used cremini, baby
bella, shiitake, oyster, enoki and beech), roughly chopped 4 stalks of celery, thinly
sliced 1 head of broccoli, cut into bite - sized pieces 1.5 cups of peas 2 cups of vegan chicken (I used beyond meat strips), roughly chopped 1.5 cups of
mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (o
mushroom soup (I used Imagine Creamy Portobello
Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (o
Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (optional)
3/4 cup coarsely chopped cashews, toasted 1 cup water 1 1/4 teaspoons salt, divided 6 (4 - ounce) skinless, boneless chicken breast halves 1 teaspoon freshly ground black pepper Cooking spray 1/4 cup finely
sliced onion (I added extra onion) 1 (8 - ounce) package
sliced baby
bella or button
mushrooms (I added 1/2 of another package) 4 cups cooked whole wheat pasta Chopped parsley (optional)