Once the cauliflower and rice are cooked, add them to a big
bowl along with the mushrooms.
Not exact matches
* I served the
mushrooms in a
bowl along a few strips of tempeh steamed for 5 minutes, drizzled
with a touch of shoyu / soy sauce, and a cilantro salad.
Pour in the remainder of oil and saute the
mushrooms until they lose their moisture; add to the
bowl along with the beaten egg, feta cheese and za'atar.
Add to
mushroom and palm heart
bowl along with chopped cilantro, garlic, olive oil, cucumber, jicama, tomato and avocado.
Cut the reserved
mushroom slices into bite - size pieces and add to the
bowls along with the radishes, scallions, carrots, and cilantro.
For dinner, 3 cups of ww pasta
with a
mushroom tomato sauce for dinner
with a large 5 cup romaine lettuce salad
with my home - made silken tofu
with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2 cup of broccoli sprouts; for lunch a 16 ounce
bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made
with soy milk and ground flax seed
along with a 2 cups of steel cut oatmeal cooked in water
with an ounce of raisins and a tablespoon of brown sugar.