1
package sliced mushrooms (This ingredient can be substituted for any number of other vegetables.
Not exact matches
olive oil 1 shallot, peeled and chopped 2 cloves garlic, peeled and minced 1
package tempeh, cubed 1 green pepper, diced 1 cup
mushrooms,
sliced 1 cup peeled and diced winter squash (I used delicata) 1 - 2 cups chopped Swiss chard (or other greens such as spinach or kale) 1/2 -1 cup favorite salsa (homemade or all - natural store - bought variety) *** see note below
3/4 cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly
sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1
package (8 ounce)
sliced mushrooms 2 yellow onions,
sliced chopped fresh parsley, for garnish
There I found a shallot, some garlic, a green pepper I picked a few days ago before the first frost, some
sliced mushrooms, a
package of tempeh, and some salsa.
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
Save Recipe Print Crawfish Crêpe Cake Makes 1 (9 - inch) cake Ingredients 2 tablespoons butter 1 (8 - ounce)
package sliced fresh baby portobello
mushrooms 2 tablespoons minced...
1/2 lb bite sized pasta cooked according to
package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large onions,
sliced into half circles 2 medium zucchini, cut into bite sized chunks 8 oz portabello
mushrooms,
sliced (feel free to use any
mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil
I used a
package of ground chicken, two carrots, a zucchini, a
package of
sliced mushrooms, a small onion, and a bell pepper (all minced in the food processor.).
White Crab
Mushrooms and Bok Choy 1 bunch of baby bock choy or several leaves of regular bock choy — thinly sliced 1 package of White Crab mushrooms or any other kind you like — separated 1 tablespoon olive oil sea salt and freshly ground black pepper
Mushrooms and Bok Choy 1 bunch of baby bock choy or several leaves of regular bock choy — thinly
sliced 1
package of White Crab
mushrooms or any other kind you like — separated 1 tablespoon olive oil sea salt and freshly ground black pepper
mushrooms or any other kind you like — separated 1 tablespoon olive oil sea salt and freshly ground black pepper to taste
package of
mushrooms, thinly
sliced (about 1 cup) 1 medium onion, finely chopped1 tsp.
In addition to housing the
mushroom farm, the site holds equipment for
slicing and
packaging, a metal detector, 10 composting tunnels and coolers set at 34 degrees F. With 270 employees, Rakhra is the second - largest employer in the valley.
Add 1 (8 oz)
package Baby Bella
sliced mushrooms and 1 large clove minced garlic.
4 tablespoons oil 2 8 - ounce
packages tempeh, cut into 1x3» strips 1 cup onions,
sliced thin 2 cups
mushrooms,
sliced 1 clove garlic, minced 1 tablespoon sage, minced 3 tablespoons flour 4 tablespoons soy sauce 3 cups water or vegetable stock 4
slices hearty bread, toasted Parsley, chopped, for garnish
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
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce)
package sliced cremini
mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
2 cans (10 3/4 ounces each) Campbell's ® Condensed Cream of
Mushroom Soup 1/4 cup water 2 tablespoons Worcestershire sauce 8 ounces (about 1
package)
sliced white
mushrooms (about 3 cups)(I used cremini
mushrooms instead.)
Soba noodles, cooked according to
package directions, room temperature Avocado,
sliced Zucchini,
sliced Cucumber,
sliced Carrot
slices, made with peeler
Mushrooms,
sliced (optional) Tomato, large dice (optional) Arugula, watercress, pea shoots, or other greens
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
Ingredients 1 can cream of
mushroom soup 1/2 soup can of water 1 cup wine (water can be used instead) 1 cup raw rice 6 pork chops, fat removed 1
package onion soup mix
sliced mushrooms sliced almonds Directions Mix soup and water; add wine, if desired.
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion
sliced 1/2
package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas
sliced on diagonal 1 1/2 oz Beech
mushrooms (or your favorite light
mushroom) 1 celery stalk
sliced very thin 1 carrot
sliced very thin 2 baby bok choy, whites chopped and greens
sliced 1/2 — 1 cup white wine (Chardonnay worked well.
1-1/2 tablespoons olive oil 2 large onions, quartered and thinly
sliced 3 to 4 cloves garlic, thinly
sliced 1 portobello
mushroom, stemmed and thinly
sliced, optional 1 large sweet potato One 12.3 - ounce
package firm silken tofu 1 teaspoon salt One good - quality 12 - to 14 - ounce pizza crust Dried basil
this time I added a handful of carrots, a bag of snow peas, a
package of
sliced white
mushrooms and a stick of celery.
Tofu Scramble with
Mushrooms and Kale Recipe 1 package (12 - ounces) tub - style extra firm organic tofu 1 tablespoon olive oil 1 shallot, chopped 1 package (8 - to 10 - ounces) fresh crimini mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1 cup chopped fresh ka
Mushrooms and Kale Recipe 1
package (12 - ounces) tub - style extra firm organic tofu 1 tablespoon olive oil 1 shallot, chopped 1
package (8 - to 10 - ounces) fresh crimini
mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1 cup chopped fresh ka
mushrooms,
sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1 cup chopped fresh kale leaves
4 large flour tortillas (try spinach or sun - dried tomato for some color) 1 bag of pre-washed lettuce or spinach Your favorite veggies, washed and
sliced or shredded (e.g.,
mushrooms, carrots, celery, radishes, tomatoes, corn, beets, zucchini, artichoke hearts, etc.) A tub of your favorite hummus 1
package Tofurky deli
slices (optional)
2 avocados 1
package romaine lettuce hearts 1 large orange 1 small knob fresh ginger 1 large bag of prepared broccoli slaw (you'll need 6 cups) 1 small bunch of scallions (green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4 oz fresh white
mushrooms,
sliced 1 small onion 1 bunch of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup frozen)
1/2 ounce dried porcini
mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork),
sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to
package directions (or make homemade: Smitten's recipe is easy) salt, to taste
Vegetarian
Mushroom Soup with Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1
package (10 ounces) fresh crimini
mushrooms,
sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili sauce
ingredients TOPPINGS: 4 tablespoons olive oil (divided) 1/2 pound sweet Italian sausage (casings removed) 1 yellow onion (peeled, finely diced) 1 cup cremini
mushrooms (thinly
sliced) 1 cup
sliced pepperoni Kosher salt and freshly ground pepper (to taste) GARLIC BUTTER: 1/2 cup unsalted butter (melted) 6 cloves garlic (peeled, minced) PIZZA ROLLS: 4 pounds store - bought pizza dough (divided) 1 (12 - ounce) jar store - bought marinara sauce (divided, plus extra for serving) 1 16 - ounce
package low - moisture mozzarella cheese (cut into 1 / 4 - inch cubes) 1 recipe garlic butter prepared toppings 2 tablespoons dried Italian oregano flaky sea salt (to taste) cooking spray (for greasing)
1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello
mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages,
sliced (I used Field Roast smoked apple sausage) 1 16 - ounce
package chicken - style seitan
sweet potato vermicelli noodles) * 2 tablespoons organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1 medium onion, peeled and
sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only),
sliced * 5
mushrooms, trimmed and
sliced (I used organic button
mushrooms) * 1/2 medium zucchini, peeled and julienned * 1/2
package (4 oz.)
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)
ingredients WEEKNIGHT PENNE WITH VEGGIES AND CHICKEN SAUSAGE 1 8 - ounce
package corn - and - quinoa penne pasta or whole wheat 2 cups small broccoli florets 1 tablespoon olive oil 2 cups
sliced button
mushrooms 4 links fully cooked Italian - style chicken sausage (
sliced) 1 large red bell pepper (stemmed, seeded, chopped) 1/2 cup chicken broth 1/4 cup fresh basil (cut into strips) Parmesan cheese (optional)
Ingredients 1 tablespoon olive oil 1/2 cup thinly
sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed
packaged seitan 8 ounces crimini
mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish
4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized daikon, peeled and cut into small chunks 1 ounce dried shiitake
mushrooms 1 small rock sugar piece, about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1
package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork
slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal,
sliced squid, etc..
4
slices stale or lightly toasted rye bread, cubed 3 tablespoons olive oil 1 cup thinly
sliced red onion 2 cups
sliced mushrooms 3 cloves garlic, minced 2 teaspoons thyme 1 teaspoon each oregano, basil, and mustard powder Black pepper and sea salt to taste 6 cups chopped spinach 1 (14 - ounce)
package soft tofu 1/4 cup vegetable broth or water 1/4 cup nutritional yeast 3 tablespoons lemon juice 1 tablespoon cornstarch 1 teaspoon ground turmeric
2 (8 - oz) blocks tempeh, cubed 3 tablespoons olive oil + 2 Tablespoons extra 2 cups thinly
sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button
mushrooms, thinly
sliced 2 Portobello
mushrooms, thinly
sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce)
package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley for garnish
Vegan Stuffed Peppers Recipe 1 tablespoon olive oil 1
package (8 ounces) fresh crimini
mushrooms, coarsely chopped 2 green onions,
sliced 3 cups fresh baby greens (I used a mix of spinach and arugula) 1 cup cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesame seeds
Tempeh Sauerkraut Brew Stew 1
package tempeh 1 1/2 tsp cumin, divided use 1 1/2 tsp paprika, divided use 1 1/2 tsp coriander, divided use 1/2 tsp salt 1 Tbsp flour 2 Tbsp oil 1 cup onions, diced 1/2 cup red peppers, diced 1 1/2 cups
mushrooms,
sliced 2 cloves garlic, crushed 1 1/2 cups sauerkraut, squeeze it a little before adding 1 Tbsp capers (optional, but good!)
Ingredients: 1 store - bought frozen pastry shell, such as Wholly Wholesome brand 2 1/2 teaspoons olive oil, divided 2 shallots, peeled and thinly
sliced 1 (5 - ounce)
package prewashed fresh baby spinach 1/2 teaspoon salt, divided 1/4 teaspoon pepper 1 (4 - ounce)
package assorted
mushrooms 2⁄3 cup freshly grated Parmesan (about 3 ounces), divided 1 cup plain soy milk 1 large egg 3 large egg whites
Ingredients: 1 large yellow onion, diced 2 ribs celery, diced 2 large carrots, diced 1 (10 - ounce)
package sliced white button or crimini
mushrooms, roughly chopped 6 cloves garlic, minced 2 (15 - ounce) cans chili beans, drained and rinsed (chili beans are a mix of kidney, pinto and black beans) 2 (28 - ounce) cans fire - roasted crushed tomatoes 2 cups... Read More»
4 cups filtered water 2 tbsps white miso 1 tsp olive oil 1 tbsp ginger, minced 1 cup
sliced cremini
mushrooms 1 tbsp toasted sesame oil 1 baby bok choy, leaves separated, stalks thinly
sliced 6 oz brown rice or buckwheat soba, cooked according to
package directions 1 lime 2 scallions, thinly
sliced 1 tbsp cilantro, chopped red chili flakes
2/3 cup chopped red onion 1/2
package fresh
sliced mushrooms 1/3 cup thinly
sliced celery 1 cup diced fresh tomatoes (You can also substitute diced canned tomatos or a good quality pasta sauce.)
2 chicken breasts (cut in small pieces) 1 small head of broccoli (cut in small florets) 1/2
package fresh
mushrooms (
sliced) 1 handful Cherry Tomatoes (
sliced in half) 1 - 2 garlic cloves (crushed) 1/2 small onion (chopped) 1/2 cup Parmesan cheese 1 8 oz.
1 medium sized yellow onion 2 inches fresh ginger 3 quarts chicken stock (or 1/2 chicken stock, 1/2 seafood stock if you have it) 1 ounce dried shiitake
mushrooms 1 tablespoon soy sauce 1 tablespoon fish sauce 1 teaspoon sesame oil 1 tablespoon black peppercorns 3 bulbs bok choy, quartered and washed (or Chinese broccoli) 24 - 30 shrimp and pork wontons 1
package Chinese egg noodles 1 pound Xá Xíu (char sui),
sliced 1/2 cup
sliced scallions fresh cilantro 1/2 cup fried shallots Sichuan chili oil
Ingredients: 1 large yellow onion, diced 2 ribs celery, diced 2 large carrots, diced 1 (10 - ounce)
package sliced white button or crimini
mushrooms, roughly...
3 tablespoons extra-virgin olive oil, divided 1 small onion, thinly
sliced 4 garlic cloves, thinly
sliced 1/2 teaspoon fine sea salt, divided 2 Tofurky Italian Sausage links, crumbled in food processor 8 ounces
mushrooms, thinly
sliced 1 pound prepared pizza dough 3/4 cup prepared marinara sauce, plus more for serving 1
package Tofurky Pepp» roni Deli
Slices, divided 1 jalapeño pepper, thinly
sliced 8 ounces vegan mozzarella (or part vegan cheddar), shredded and divided (We love Follow Your Heart cheeses!)
8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8 ounces
sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce)
package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12
slices of bread, toasted 1 or 2 avocados, thinly
sliced Sriracha or hot sauce (optional)