Not exact matches
Add the quinoa,
mushroom, and
walnut mixture, thyme, rosemary, sea salt, cayenne, black pepper, sun - dried tomatoes, and saute for about 4 minutes.
Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the
walnuts for 5 - 7 minutes and set aside Sauté the onions and
mushrooms until the onions are translucent Add the nuts, lentils, onion
mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut
mixture and roll with your hands to form a ball, continue until all the
mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!
Add
mushroom mixture, freekeh, oats, beet, mayonnaise, soy sauce, salt, pepper, and garlic to ground
walnuts; mix thoroughly to combine.
In a large bowl combine bread cubes,
mushroom mixture,
walnuts, Swiss cheese, parsley, thyme, and rosemary.
Other ideas for what to add to the
mixture: zucchini, squash, sweet potatoes,
mushrooms, swiss chard, flax seed,
walnuts, quinoa, pistachios, oats, pumpkin seeds or beans.