baby spinach
mushrooms red onions sliced strawberries hard boiled egg / hard boiled egg whites Dressing: lemon juice, olive oil and crushed garlic
Not exact matches
Allow this to cook over a gentle heat while you de-seed and thinly
slice the
red peppers, thinly
slice the
mushrooms and
slice the spring
onions on a diagonal.
As for toppings, substitute whatever you have on hand:
slices of raw
red onion instead of leek or
red pepper instead of
mushrooms.
Sprinkle 12 ounces of shredded Cabot Vermont Sharp Cheddar over the sauce and top with the
mushroom and ground beef mixture, 1 plum tomato (seeded and diced), and 1/2 of a small
red onion (thinly
sliced).
8 ounces fresh button
mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced
onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small
red onion, very thinly
sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
For this pizza (pictured above) I used jarred marinara sauce (Trader Joe's Tomato Basil Marinara), spinach, cremini
mushrooms, black olives, diced
red pepper,
sliced red onion, and a combo of Muenster and smoked Gouda (because that's what I had around).
Catlan Chickpeas over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1
red onion,
sliced 1 tomato, chopped 1 cup crimini
mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello
mushrooms, in 1 / 4 - inch
slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow
onion, finely diced 2 cloves garlic, minced 1 cup full - bodied
red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl
onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
6 oz shiitake
mushrooms 1 can (15.5 oz) lentils, rinsed and drained 3/4 c fresh whole wheat bread crumbs (from 1
slice) 1 lg egg 1/4 c chopped celery 1 1/2 Tbsp fresh thyme 2 tsp Dijon mustard 1 c chopped
onion 4 oz mild goat cheese 6 Tbsp fine yellow cornmeal 3 tsp olive oil 4 whole wheat buns, toasted 1/4 c chopped roasted
red bell peppers 1/4 c watercress
1 teaspoon olive oil Small
red onion, in thinly
sliced half moons 1/2 lb cremini
mushrooms,
sliced 2 cloves garlic, minced 1 teaspoon dried thyme 1/4 teaspoon salt Extra basil for garnish
Serves 4 2 portobello
mushrooms, stems removed 1/4 c light balsamic vinaigrette Salt and freshly ground black pepper 8 sm high - fiber whole grain dinner rolls 8
slices red onion 8
slices tomato PLACE the portobellos and vinaigrette in a large zip top bag.
With buttery pear
slices, grilled marinated
red onion, and Portobello
mushrooms, toasted walnuts, and creamy avocado, it's a delicious mix of my favorite flavors and textures, and it's filling, too.
3 C Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic, roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive Oil 3 Pkgs Button
Mushrooms, chopped 2
Red Onions, chopped 5 Carrots,
sliced thin 4 Large Zucchini, chopped small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp Chili Pepper Flakes 1 Tsp Cinnamon
Layer avocado,
red pepper,
onion and
mushrooms over pesto side of bread
slices, dividing evenly.
We loaded the pizza up with our favorite sauce and thinly
sliced veggies (
mushrooms,
onions,
red pepper & tomatoes).
Slice the zucchini, tomatoes,
mushrooms and
red onion.
Autumn Filling coconut oil or olive oil for frying 1 small
red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown
mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
1/2 cup quinoa 1 vegetable stock cube (or vegetable soup base) 1 kabocha squash 1 Tbsp olive oil 1/2 cup
onion, chopped 1/4 cup green or
red pepper, chopped 5
mushrooms, stems removed and
sliced 2 Tbsp raisins Salt Pepper
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
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium
onions, halved lengthwise and thinly
sliced 8 cloves garlic, roughly chopped 6 ounces portobello
mushrooms, chopped 8 ounces shiitake
mushrooms, thickly
sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup
red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
4 carrots, Purple Yellow and Orange, chopped 1
onion, chopped 1/2 cup
red lentils 6 white
mushrooms,
sliced 3 1/2 cups water
Ingredients 2 chicken breasts, cooked and shredded (I like to cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2
onion cut into thin strips 8 - 10 button
mushrooms 1
red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise
Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
2 Sub Rolls 1/2 teaspoon Olive Oil 2 Portobello
Mushroom Caps, gills removed 1/2
Red Bell Pepper (we omitted) 1/4 Yellow
Onion,
sliced thin 1/4 teaspoon Oregano 1/2 tablespoon Soy Sauce 1/2 tablespoon Hot Sauce 2
slices Provolone Cheese
2 teaspoons olive oil 5
slices uncooked, thick - cut smoked bacon, chopped into 1/4» pieces 1 medium
onion, diced 1 small
red bell pepper or poblano pepper, diced 8 ounces fresh cremini
mushrooms, chopped
1 - 2 tablespoons olive oil 1 tablespoon
red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet
onion,
sliced 1
red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces
sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups
red wine 1 large
onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon
red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini
mushrooms (
sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the
onions and garlic in 1 tablespoon olive oil until soft and translucent.
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
Ingredients For the Beef - 5 lbs chuck roast - 1 medium sized
onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of
red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white
mushrooms (
sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste
4 ounces linguine pasta 2 boneless, skinless chicken breast halves,
sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2
red bell pepper, chopped 4 fresh
mushrooms,
sliced [I omitted because I forgot to get them, oops] 1 green
onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
For the filling: 4 tbsp olive oil 2 large
red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10
mushrooms, trimmed and
sliced 1/2 recipe of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt Freshly ground black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1
red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white
mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized
red onion, peeled and
sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake
mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2
red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup
red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup
mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green
onions, diced for garnish
2 cups sauteed and slightly caramelized fajita veggies (
sliced onion,
red and green bell peppers, and
mushrooms)
1 lb pizza dough, at room temperature Half a large
red onion, thinly
sliced 2 garlic cloves, minced 1 cup
sliced mushrooms Salt and black pepper to taste 1 tablespoon olive oil 8 oz mozzarella,
sliced thin 1/2 cup feta cheese 1 cup arugula 1 teaspoon lemon juice
Add the
red and green bell peppers, tomato
slices,
onion rings and
mushrooms to the bowl.
filling: roasted vegetables (I roasted
red and green bell peppers,
onion, and
mushrooms - make sure to drain any excess liquid before adding to the pizza) spinach, cooked and chopped (remember to squeeze out any liquid) black olives,
sliced 8 oz.
2 teaspoons olive oil 1 small
red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini
mushrooms,
sliced in half 2 tablespoons breadcrumbs (plain or seasoned) 2 cups vegetable broth 1/2 teaspoon salt Juice and zest of 1/2 a lemon Lots of fresh black pepper 3 cups cooked fava beans (or two 15 oz cans, rinsed and drained)
olive oil 1
onion, chopped 1
red or green bell pepper, chopped (I used 2
red and 2 green frying peppers, which are smaller than bell peppers) 8 oz shitake
mushrooms, cleaned, destemmed, and
sliced 1 can cannellini beans (or 1 c pre-soaked cannellini beans) 4 cloves garlic, minced 1 tsp dried basil 1 tsp dried oregano 1 tsp aleppo pepper 1/2 tsp dried thyme 1/2 tsp salt 1/4 tsp black pepper 2 tbsp Bragg's Amino Acids 1 c pecans, chopped 1/2 c quinoa flour 1/4 c potato starch 1 tsp xanthum gum
1 medium
onion,
sliced 1 tablespoon
sliced fresh ginger (4 - 5
slices) 2 tablespoon soybean paste (doenjang) 1 dried
red chili pepper, seeds discarded (such as arbol) 2 dried shiitake
mushrooms
I used steamed broccoli, carrots diced, green
onion,
mushrooms,
sliced red & orange bell pepper.
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
I took the suggestions and used
sliced onion, a handful of frozen peas, 4 big
sliced mushrooms,
red and yellow pepper, and mini carrots which I
sliced in half.
2 to 3 cloves garlic, minced 1
onion, diced 1 cup
mushrooms, thinly
sliced 1 zucchini, diced (about 1 1/2 cups) 1/2
red bell pepper, diced 1 tablespoon olive oil 1 teaspoon umeboshi vinegar (optional) Salt and pepper to taste 1/2 lb.
Place pita bread on a baking sheet and top with equal amounts of sauce, tomato
slices,
red onion,
mushrooms and bell pepper.
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless chicken breast,
sliced in half or pounded thin 3 Tbsp olive oil 4
slices bacon, chopped 1 medium
onion, chopped 2 cloves garlic, diced 6 - ounces
mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed
red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese
Beef rolls & stuffing: Extra-virgin olive oil 1/2 cup finely diced pancetta 1 large
onion, finely diced Kosher salt Pinch crushed
red pepper flakes 1 cup Italian - style bread crumbs 1/2 cup milk 2 cloves garlic, smashed and finely chopped 4 ounces button or cremini
mushrooms, chopped 1/2 cup grated provolone 1/2 cup grated Parmigiano - Reggiano 1 1/2 pounds top round, cut into 1 / 2 - inch thick
slices (about 12)
1 batch pizza dough 1/4 cup pesto 1 organic zucchini, thinly
sliced 1 fennel bulb, thinly
sliced 1 Japanese eggplant, thinly
sliced 4 tablespoons olive oil Salt and pepper to taste 1 tablespoon fresh thyme, chopped 1 pound organic chanterelle
mushrooms, cleaned 1/2 cup
red onion, thinly
sliced 4 Roma tomatoes, thinly
sliced 6 sun - dried tomatoes 1 tablespoon fresh parsley, chopped 1/4 teaspoon
red chile flakes (optional)
Roasted garlic - buttermilk ranch base, feta, roasted corn,
mushrooms, peppers,
red onion & spinach finished with cucumber
slices
Ingredients: 1/4 cup semi-pearled farro 1/4 cup raw pepitas (aka pumpkin seeds) 1/2
red onion,
sliced crosswise into 1/4 - inch rounds 1 large Portobello
mushroom cap, stem and dark gills removed (Just use a spoon to scrape out the gills.)
Gluten - Free Crust (water, tapioca starch, brown rice flour, white whole grain sorghum flour, potato starch, olive oil, cane sugar, milled flax seed, yeast, psyllium, sea salt, xanthan gum), Tomato Basil Sauce (water, tomatoes, olive oil,
onion, salt, xanthan gum, garlic, basil, spices), Daiya Mild Mozzarella Style Shreds (filtered water, tapioca starch, non-GMO expeller pressed: canola and / or safflower oil, coconut oil, pea protein isolate, vegan natural flavors, salt, inactive yeast, xanthan gum, lactic acid (vegan), titanium dioxide (naturally occurring mineral), yeast extract), Beyond Meat Italian Sausage - style Crumbles (water, pea protein isolate, non-GMO expeller - pressed canola oil, vegan natural flavors, garlic, spices, paprika, potassium bicarbonate, caramel color, calcium sulfate, yeast extract, salt), Daiya Meatless Pepperoni - style Slices (tapioca starch, filtered water, coconut oil, spices, non-GMO expeller pressed: canola and / or safflower oil, rice starch, pea protein isolate, sea salt, textured pea protein, bamboo fiber, crimini mushrooms, vegan natural flavors, yeast extract, konjac gum, potato protein isolate, lactic acid (vegan), garlic, xanthan gum, vegan enzyme, paprika oleoresin (color)-RRB-, Red O
onion, salt, xanthan gum, garlic, basil, spices), Daiya Mild Mozzarella Style Shreds (filtered water, tapioca starch, non-GMO expeller pressed: canola and / or safflower oil, coconut oil, pea protein isolate, vegan natural flavors, salt, inactive yeast, xanthan gum, lactic acid (vegan), titanium dioxide (naturally occurring mineral), yeast extract), Beyond Meat Italian Sausage - style Crumbles (water, pea protein isolate, non-GMO expeller - pressed canola oil, vegan natural flavors, garlic, spices, paprika, potassium bicarbonate, caramel color, calcium sulfate, yeast extract, salt), Daiya Meatless Pepperoni - style
Slices (tapioca starch, filtered water, coconut oil, spices, non-GMO expeller pressed: canola and / or safflower oil, rice starch, pea protein isolate, sea salt, textured pea protein, bamboo fiber, crimini
mushrooms, vegan natural flavors, yeast extract, konjac gum, potato protein isolate, lactic acid (vegan), garlic, xanthan gum, vegan enzyme, paprika oleoresin (color)-RRB-,
Red OnionOnion.