Organic Kamut ® Khorasan Bulgur Wheat, Organic Bulgur Wheat, Organic Dehydrated Portabella Mushrooms, Organic Shiitake Mushroom Powder, Organic Red Quinoa, Organic Dehydrated Chopped Onion, Salt, Organic Yeast Extract, Organic Onion Powder, Organic Ground Rice Hulls, Organic Sunflower Oil, Organic Dehydrated Parsley, Organic Black Pepper, Organic
White Button Mushroom Powder
Not exact matches
2 Tbsp olive or canola oil 1 med onion, chopped (about 1 c) 1 tsp curry
powder 1/2 tsp ground coriander 1/2 tsp crushed fennel seeds 1 1/2 c
white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flour
Ingredients 1/2 onion, caramelized (see here for technique) 1 cup chopped cremini or
white button mushrooms 1 garlic clove, minced pinch cumin pinch chili
powder pinch cayenne 3 eggs, beaten 1/2 cup loosely packed cilantro leaves, chopped 2 8 - inch tortillas 1 cup Monterey Jack cheese, shredded
1 tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry
powder 1/4 tsp garlic
powder 1/4 tsp ginger
powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups of small
white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry
powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces
white button or cremini
mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry
powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce