In this version, I whipped up a quick blue cheese yogurt sauce and
stirred diced celery into the quinoa.
Not exact matches
Add the
diced onion, garlic, and
celery,
stirring frequently for 5 - 7 minutes until soft.
Stir in the
diced onions, carrots,
celery, sweet potato, garlic and pink salt.
Add the
diced onion and
celery and cook until translucent, 4 - 5 minutes Add in sweet potato,
stir and cover.
Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes,
stir with a wooden spoon to prevent burning Add the
diced mushroom stalks and continue to cook for 5 - 7 minutes Add the
celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs,
stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!
Rice noodles (wide flat ones, not skinny round ones — I use Thai Kitchen
Stir - Fry Rice Noodles) 1 - 2 tablespoons butter / coconut oil 1 onion,
diced 1 - 2 cloves garlic, minced 2 - 3
celery stalks, chopped 5 - 6 button mushrooms, sliced 1 medium tomato,
diced 1 - 2 teaspoons fresh parsley, chopped (or about 1/2 teaspoon dried) 1/2 teaspoon sea salt Pepper — couple shakes 2 5oz cans tuna 3 tablespoons cream 4 tablespoons parmesan cheese Grated cheddar cheese
Add the
diced onion, garlic, and
celery,
stirring frequently for 5 - 7 minutes until soft.