(Yes, the exclamation point is necessary there.) It doesn’t exactly roll off the tongue, I’ll admit. Portobello Burgers With Collard Greens and Guacamole [Vegan, Raw, Gluten-Free] This is fast food, and it's real good food too.
If you've never had a portobello burger before, your world is about to change. Throw whatever else you want on these bad boys, I know that fresh tomatoes would be epic, as well as some red onion. The textures in this recipe are soooo perfect for each other. You've got the meaty mushroom, the creamy guac, the fresh greens AND the amazing crunchy, savoury, heavenly Hippie Garden Chips. Sauteed Mushroom Gouda and Kale Potato Skins. The other night I was discussing reality television with a friend of mine.We both agreed that reality TV was somehow interesting at first, but the fact that it's gotten so over-abused proves that its 15 minutes have largely passed.
Nowadays, every channel has a reality show about pretty much everything: drive a truck on ice -> get a show; have a bunch of kids -> get a show; have an embarrassing complaint/lump -> get a show; make your daughter a star -> get a show; be a complete idiot -> get a show.It’s not even interesting anymore.Even cooking shows are getting boring and old to watch. There are too many of them: Top Chef, Master Chef, Chopped, Hell’s Kitchen, The Taste, The Kitchen, The Next Food Network Star, the list goes on forever. Don’t get me wrong, I most certainly appreciate the creative input. Vegetarian Lentil and Mushroom Meatballs. MUSHROOM BURGERS WITH ASIAN SLAW. Caroline, I remember when I first got your email.
It was the week after some negative comments had gotten the best of me, I mentioned it here and you'd written just to say hi. You appreciated my work; the food, yes, but also the way I wrote. Portabella and Halloumi "Burgers" from Food for My Family. May 2nd, 2011 Shaina Olmanson is the food writer, home cook and photographer behind Food for My Family and Olmanson Photography.
This is her first recipe for the Mushroom Channel and we’re willing to cosign it as the one that could turn the meat-lovers in your house meatless…at least for one night a week. I spent several years as a vegetarian, and it’s a lifestyle that still sings to me, calls me even. Contrast that to my husband’s classic Midwestern meat-and-potatoes upbringing, sandwich them together and you’ll find us today where navigating the landscape of real food, and seeking to fuel our four children’s bodies with the best nutrition available, settled quite happily into omnivore status.
With an effort to change the way we think of food and the way we eat our food comes giving and taking, and sometimes it also means exploring those meatless meals for my husband, who loves vegetables but prefers to pair them with a side of meat (to help fill him up). Makes 2 servings. Of note: Massaged Kale Salad with Lentils and Buttery Mushrooms. This week has been pretty rough.
Mushroom and farro soup. Barely two weeks ago, I used the following phrases to describe soup: “vegetables boiled to death,” “assaulted with too much cream,” “whatever healthy things in there cannot be tasted,” and even “what must have been a practical joke” about an especially awful one I’d ordered recently.
I admitted that I found soup boring, and my relationship to it has been on especially unstable terms this year after repeated disappointments. We then proceeded to eat soup for dinner for the next 14 days. What happened? It turns out that baked potato soup is a gateway drug, in that when we finished it, we wanted more soup. Different soup. Ayocote Bean & Mushroom Salad Recipe. Steve Sando of Rancho Gordo writes one of my favorite newsletters.
For those of you who don't know Steve, you've likely encountered his beautiful heirloom beans, they're celebrated by some of the country's best chefs, and fanatically embraced by just about every great cook I know. If not, you're in for a treat. Portabella Mushrooms stuffed with Herbed Chickpeas. Vegan Recipe. Mushroom Casserole Recipe.
I had one favorite thing to eat when I was a kid.
One dish I was loyal to above all else. Lentil Mushroom Walnut Balls [Vegan, Gluten-Free] The students at Natural Epicurean Academy of Culinary Arts love crafting food that is not only tasty, but good for you too.
These are great for parties and can be made ahead of time! They will take your gathering from fun to phenomenal! Lentil Mushroom Walnut Balls [Vegan, Gluten-Free] Ingredients For the lentil balls: 1/2 cup uncooked green lentils 1 cup walnuts halves, finely chopped 2 teaspoons extra virgin olive oil 2 heaping cups finely chopped cremini mushrooms (one 8-oz package) 3 large garlic cloves, minced 1 cup finely chopped de-stemmed kale leaves1/3 cup dried cranberries, finely chopped 1/2 teaspoon finely chopped fresh rosemary (or 1/4 tsp dried) 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 tablespoon sherry vinegar 2 tablespoons ground flax + 3 tablespoons water 1/2 cup gluten-free rolled oats, ground into a coarse flour 1/2-3/4 teaspoon fine grain sea salt, to taste Freshly ground black pepper, to taste For the cranberry sauce: Preparation Notes Kale.
Mushroom + stout pot pies with sweet potato crusts. I decided that I wanted this year to be challenging and adventurous. Those are the only concepts/freeform goals that I’m taping up in the most visible spot of my mind for the time. Nothing quantifiable. Meg's Marinated Mushrooms recipe on Food52. Author Notes: This recipe is inspired by my sister. She loves mushrooms and she recently gave me some fennel pollen. I thought fennel pollen would add a nice flavor to marinated mushrooms. Mushroom & Hazelnut Loaf. © 2010 Green Kitchen Stories We all need a good loaf recipe. Especially in the winter when you are starting to get tired of all those soups, stews and pastas, but still feel like making something special. We’ve tried a couple of different ones and this is by far our favorite. Mushrooms on Toast recipe on Food52. Fennel and Mushroom Paté with Grainy Mustard recipe on Food52. Quinoa Mushroom Pilaf.
New Queen on the Block. Mushroom-falafel! Portobello Fries. Not sure if you all recall, but a few months ago a reporter asked Kate Moss what one of her favorite quotes was. She replied with: “Nothing tastes as good as skinny feels.” Umm…isn’t that hilarious…and sorta sad? Annie's mushroom soupEvery Bite is Divine. Smoked Portobello and Gruyere Reuben recipe on Food52.com.
Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join.