Sustainable-Meal-Assistant/TreeBot
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1Question,GroundTruth2 3What can I make with mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe: 4 5Vegan marinated Mushroom Bowls and Lentils and Wild Rice6Prep time: 40 mins7Total time: 40 mins8Author: Mushroom Council9Serves: 4 servings10 11Ingredients:12Marinated Mushrooms:13¼ cup extra-virgin olive oil142 tablespoons unseasoned rice vinegar151 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)162 teaspoons dark sesame oil171 teaspoon chili oil181 green onion, thinly sliced191 tablespoon chopped fresh cilantro201 teaspoon sesame seeds218 ounces crimini mushrooms, thinly sliced22Other:232 cups thinly sliced purple cabbage241 tablespoon fresh lime juice25pinch of salt262 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided272 cups cooked French lentils281 cup cooked wild rice291 cup chopped cucumb30 31Instructions:321. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.332. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.343. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.354. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.365. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.376. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.38 39 40Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe: 41The Braised turkey legs with creamy madeira mushrooms42Description: 43Prep time: 35 min.44Oven time: 3 hours45Author: Emily Gussin46Serves: 4 servings47Ingredients:482 uncooked turkey legs (see Tips)4950g salted butter502 tbsp olive oil512 medium onions, sliced5230g mixed dried mushrooms531 bay leaf544 thyme sprigs55100ml madeira56700ml chicken stock (or gravy mixed with water)57300g button mushrooms58150ml double cream59 60Instructions:611. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.622. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.633. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.644.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."65 66 67I have leftover mushrooms, I don't know what to do with them, what should I make? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. 68This is the recipe: 69Prep time: 40 mins70Total time: 40 mins71Author: Mushroom Council72Serves: 4 servings73 74Ingredients:75Marinated Mushrooms:76¼ cup extra-virgin olive oil772 tablespoons unseasoned rice vinegar781 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)792 teaspoons dark sesame oil801 teaspoon chili oil811 green onion, thinly sliced821 tablespoon chopped fresh cilantro831 teaspoon sesame seeds848 ounces crimini mushrooms, thinly sliced85Other:862 cups thinly sliced purple cabbage871 tablespoon fresh lime juice88pinch of salt892 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided902 cups cooked French lentils911 cup cooked wild rice921 cup chopped cucumb93 94Instructions:951. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.962. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.973. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.984. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.995. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.1006. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.101Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe: The Braised turkey legs with creamy madeira mushrooms,"Ok! Here is a recipe for this dish: Description: 102Prep time: 35 min.103Oven time: 3 hours104Author: Emily Gussin105Serves: 4 servings106 107Ingredients:1082 uncooked turkey legs (see Tips)10950g salted butter1102 tbsp olive oil1112 medium onions, sliced11230g mixed dried mushrooms1131 bay leaf1144 thyme sprigs115100ml madeira116700ml chicken stock (or gravy mixed with water)117300g button mushrooms118150ml double cream119 120Instructions:1211. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.1222. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.1233. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.1244.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."125I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"126I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"127I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"128 129 130What can I make with Morel mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe: 131 132Vegan Marinated Mushroom Bowls and Lentils and Wild Rice133Prep time: 40 mins134Total time: 40 mins135Author: Mushroom Council136Serves: 4 servings137 138Ingredients:139Marinated Mushrooms:140¼ cup extra-virgin olive oil1412 tablespoons unseasoned rice vinegar1421 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)1432 teaspoons dark sesame oil1441 teaspoon chili oil1451 green onion, thinly sliced1461 tablespoon chopped fresh cilantro1471 teaspoon sesame seeds1488 ounces crimini mushrooms, thinly sliced149Other:1502 cups thinly sliced purple cabbage1511 tablespoon fresh lime juice152pinch of salt1532 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided1542 cups cooked French lentils1551 cup cooked wild rice1561 cup chopped cucumb157 158Instructions:1591. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.1602. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.1613. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.1624. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.1635. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.1646. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.165 166 167Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe: 168The Braised turkey legs with creamy madeira mushrooms 169Description: 170Prep time: 35 min.171Oven time: 3 hours172Author: Emily Gussin173Serves: 4 servings174 175 176 177Ingredients:1782 uncooked turkey legs (see Tips)17950g salted butter1802 tbsp olive oil1812 medium onions, sliced18230g mixed dried mushrooms1831 bay leaf1844 thyme sprigs185100ml madeira186700ml chicken stock (or gravy mixed with water)187300g button mushrooms188150ml double cream189 190Instructions:1911. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.1922. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.1933. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.1944.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."195 196 197I have cremini mushrooms and I was wondering what to do with them? " Here is the recipe: 198The Braised turkey legs with creamy madeira mushrooms 199Description: 200Prep time: 35 min.201Oven time: 3 hours202Author: Emily Gussin203Serves: 4 servings204 205 206 207Ingredients:2082 uncooked turkey legs (see Tips)20950g salted butter2102 tbsp olive oil2112 medium onions, sliced21230g mixed dried mushrooms2131 bay leaf2144 thyme sprigs215100ml madeira216700ml chicken stock (or gravy mixed with water)217300g button mushrooms218150ml double cream219 220Instructions:2211. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.2222. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.2233. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.2244.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."225 226 227I bought some mushrooms and I don't know what to make with them? Here is the recipe: 228The Braised turkey legs with creamy madeira mushrooms 229Description: 230Prep time: 35 min.231Oven time: 3 hours232Author: Emily Gussin233Serves: 4 servings234 235 236 237Ingredients:2382 uncooked turkey legs (see Tips)23950g salted butter2402 tbsp olive oil2412 medium onions, sliced24230g mixed dried mushrooms2431 bay leaf2444 thyme sprigs245100ml madeira246700ml chicken stock (or gravy mixed with water)247300g button mushrooms248150ml double cream249 250Instructions:2511. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.2522. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.2533. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.2544.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."255 256 257I got some mushrooms and I don't know what to do with them, could you give me some recommendations? Here is the recipe: 258The Braised turkey legs with creamy madeira mushrooms 259Description: 260Prep time: 35 min.261Oven time: 3 hours262Author: Emily Gussin263Serves: 4 servings264 265 266 267Ingredients:2682 uncooked turkey legs (see Tips)26950g salted butter2702 tbsp olive oil2712 medium onions, sliced27230g mixed dried mushrooms2731 bay leaf2744 thyme sprigs275100ml madeira276700ml chicken stock (or gravy mixed with water)277300g button mushrooms278150ml double cream279 280Instructions:2811. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.2822. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.2833. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.2844.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."285 286 287What can I make with Enoki mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe: 288Vegan Marinated Mushroom Bowls with Lentils and Wild Rice289Prep time: 40 mins290Total time: 40 mins291Author: Mushroom Council292Serves: 4 servings293 294Ingredients:295Marinated Mushrooms:296¼ cup extra-virgin olive oil2972 tablespoons unseasoned rice vinegar2981 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)2992 teaspoons dark sesame oil3001 teaspoon chili oil3011 green onion, thinly sliced3021 tablespoon chopped fresh cilantro3031 teaspoon sesame seeds3048 ounces crimini mushrooms, thinly sliced305Other:3062 cups thinly sliced purple cabbage3071 tablespoon fresh lime juice308pinch of salt3092 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided3102 cups cooked French lentils3111 cup cooked wild rice3121 cup chopped cucumb313 314Instructions:3151. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.3162. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.3173. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.3184. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.3195. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.3206. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.321 322 323Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe: 324The Braised turkey legs with creamy madeira mushrooms325Description: 326Prep time: 35 min.327Oven time: 3 hours328Author: Emily Gussin329Serves: 4 servings330 331Ingredients:3322 uncooked turkey legs (see Tips)33350g salted butter3342 tbsp olive oil3352 medium onions, sliced33630g mixed dried mushrooms3371 bay leaf3384 thyme sprigs339100ml madeira340700ml chicken stock (or gravy mixed with water)341300g button mushrooms342150ml double cream343 344Instructions:3451. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.3462. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.3473. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.3484.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."349I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"350I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"351I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"352 353 354 355What recipes can I make with mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe: Prep time: 40 mins356Total time: 40 mins357Author: Mushroom Council358Serves: 4 servings359 360Ingredients:361Marinated Mushrooms:362¼ cup extra-virgin olive oil3632 tablespoons unseasoned rice vinegar3641 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)3652 teaspoons dark sesame oil3661 teaspoon chili oil3671 green onion, thinly sliced3681 tablespoon chopped fresh cilantro3691 teaspoon sesame seeds3708 ounces crimini mushrooms, thinly sliced371Other:3722 cups thinly sliced purple cabbage3731 tablespoon fresh lime juice374pinch of salt3752 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided3762 cups cooked French lentils3771 cup cooked wild rice3781 cup chopped cucumb379 380Instructions:3811. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.3822. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.3833. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.3844. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.3855. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.3866. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.387Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe: The Braised turkey legs with creamy madeira mushrooms,"Ok! Here is a recipe for this dish: Description: 388Prep time: 35 min.389Oven time: 3 hours390Author: Emily Gussin391Serves: 4 servings392 393Ingredients:3942 uncooked turkey legs (see Tips)39550g salted butter3962 tbsp olive oil3972 medium onions, sliced39830g mixed dried mushrooms3991 bay leaf4004 thyme sprigs401100ml madeira402700ml chicken stock (or gravy mixed with water)403300g button mushrooms404150ml double cream405 406Instructions:4071. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.4082. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.4093. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.4104.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."411I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"412I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"413I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"414 415 416 417What dishes can I make with mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe: 418Vegan Marinated Mushroom Bowls with Lentils and Wild Rice419Prep time: 40 mins420Total time: 40 mins421Author: Mushroom Council422Serves: 4 servings423 424Ingredients:425Marinated Mushrooms:426¼ cup extra-virgin olive oil4272 tablespoons unseasoned rice vinegar4281 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)4292 teaspoons dark sesame oil4301 teaspoon chili oil4311 green onion, thinly sliced4321 tablespoon chopped fresh cilantro4331 teaspoon sesame seeds4348 ounces crimini mushrooms, thinly sliced435Other:4362 cups thinly sliced purple cabbage4371 tablespoon fresh lime juice438pinch of salt4392 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided4402 cups cooked French lentils4411 cup cooked wild rice4421 cup chopped cucumb443 444Instructions:4451. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.4462. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.4473. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.4484. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.4495. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.4506. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.451Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe: 452 453The Braised turkey legs with creamy madeira mushrooms454Description: 455Prep time: 35 min.456Oven time: 3 hours457Author: Emily Gussin458Serves: 4 servings459 460Ingredients:4612 uncooked turkey legs (see Tips)46250g salted butter4632 tbsp olive oil4642 medium onions, sliced46530g mixed dried mushrooms4661 bay leaf4674 thyme sprigs468100ml madeira469700ml chicken stock (or gravy mixed with water)470300g button mushrooms471150ml double cream472 473Instructions:4741. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.4752. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.4763. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.4774.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."478I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"479I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"480I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"481 482 483 484How can I incorporate mushrooms into a dish? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe: 485Prep time: 40 mins486Total time: 40 mins487Author: Mushroom Council488Serves: 4 servings489 490Ingredients:491Marinated Mushrooms:492¼ cup extra-virgin olive oil4932 tablespoons unseasoned rice vinegar4941 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)4952 teaspoons dark sesame oil4961 teaspoon chili oil4971 green onion, thinly sliced4981 tablespoon chopped fresh cilantro4991 teaspoon sesame seeds5008 ounces crimini mushrooms, thinly sliced501Other:5022 cups thinly sliced purple cabbage5031 tablespoon fresh lime juice504pinch of salt5052 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided5062 cups cooked French lentils5071 cup cooked wild rice5081 cup chopped cucumb509 510Instructions:5111. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.5122. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.5133. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.5144. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.5155. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.5166. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.517 518Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe: 519The Braised turkey legs with creamy madeira mushrooms520Description: 521Prep time: 35 min.522Oven time: 3 hours523Author: Emily Gussin524Serves: 4 servings525 526Ingredients:5272 uncooked turkey legs (see Tips)52850g salted butter5292 tbsp olive oil5302 medium onions, sliced53130g mixed dried mushrooms5321 bay leaf5334 thyme sprigs534100ml madeira535700ml chicken stock (or gravy mixed with water)536300g button mushrooms537150ml double cream538 539Instructions:5401. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.5412. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.5423. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.5434.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."544I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"545I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"546I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"547 548 549 550Can you suggest some dishes using mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe: 551Vegan Marinated Mushroom Bowls with Lentils and Wild Rice552Prep time: 40 mins553Total time: 40 mins554Author: Mushroom Council555Serves: 4 servings556 557Ingredients:558Marinated Mushrooms:559¼ cup extra-virgin olive oil5602 tablespoons unseasoned rice vinegar5611 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)5622 teaspoons dark sesame oil5631 teaspoon chili oil5641 green onion, thinly sliced5651 tablespoon chopped fresh cilantro5661 teaspoon sesame seeds5678 ounces crimini mushrooms, thinly sliced568Other:5692 cups thinly sliced purple cabbage5701 tablespoon fresh lime juice571pinch of salt5722 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided5732 cups cooked French lentils5741 cup cooked wild rice5751 cup chopped cucumb576 577Instructions:5781. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.5792. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.5803. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.5814. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.5825. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.5836. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.584 585 586Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe: 587The Braised turkey legs with creamy madeira mushrooms588Description: 589Prep time: 35 min.590Oven time: 3 hours591Author: Emily Gussin592Serves: 4 servings593 594Ingredients:5952 uncooked turkey legs (see Tips)59650g salted butter5972 tbsp olive oil5982 medium onions, sliced59930g mixed dried mushrooms6001 bay leaf6014 thyme sprigs602100ml madeira603700ml chicken stock (or gravy mixed with water)604300g button mushrooms605150ml double cream606 607Instructions:6081. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.6092. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.6103. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.6114.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."612I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"613I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"614I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"615 616 617 618Can you suggest some meals using mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe: 619Vegan Marinated Mushroom Bowls with Lentils and Wild Rice620Prep time: 40 mins621Total time: 40 mins622Author: Mushroom Council623Serves: 4 servings624 625Ingredients:626Marinated Mushrooms:627¼ cup extra-virgin olive oil6282 tablespoons unseasoned rice vinegar6291 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)6302 teaspoons dark sesame oil6311 teaspoon chili oil6321 green onion, thinly sliced6331 tablespoon chopped fresh cilantro6341 teaspoon sesame seeds6358 ounces crimini mushrooms, thinly sliced636Other:6372 cups thinly sliced purple cabbage6381 tablespoon fresh lime juice639pinch of salt6402 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided6412 cups cooked French lentils6421 cup cooked wild rice6431 cup chopped cucumb644 645Instructions:6461. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.6472. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.6483. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.6494. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.6505. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.6516. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.652 653 654Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe: 655The Braised turkey legs with creamy madeira mushrooms656Description: 657Prep time: 35 min.658Oven time: 3 hours659Author: Emily Gussin660Serves: 4 servings661 662Ingredients:6632 uncooked turkey legs (see Tips)66450g salted butter6652 tbsp olive oil6662 medium onions, sliced66730g mixed dried mushrooms6681 bay leaf6694 thyme sprigs670100ml madeira671700ml chicken stock (or gravy mixed with water)672300g button mushrooms673150ml double cream674 675Instructions:6761. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.6772. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.6783. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.6794.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."680I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"681I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"682I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"683 684 685 686Mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe: 687Vegan marinated Mushroom Bowls with Lentils and Wild Rice688Prep time: 40 mins689Total time: 40 mins690Author: Mushroom Council691Serves: 4 servings692 693Ingredients:694Marinated Mushrooms:695¼ cup extra-virgin olive oil6962 tablespoons unseasoned rice vinegar6971 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)6982 teaspoons dark sesame oil6991 teaspoon chili oil7001 green onion, thinly sliced7011 tablespoon chopped fresh cilantro7021 teaspoon sesame seeds7038 ounces crimini mushrooms, thinly sliced704Other:7052 cups thinly sliced purple cabbage7061 tablespoon fresh lime juice707pinch of salt7082 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided7092 cups cooked French lentils7101 cup cooked wild rice7111 cup chopped cucumb712 713Instructions:7141. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.7152. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.7163. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.7174. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.7185. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.7196. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.720 721 722Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe: 723The Braised turkey legs with creamy madeira mushrooms724Description: 725Prep time: 35 min.726Oven time: 3 hours727Author: Emily Gussin728Serves: 4 servings729 730Ingredients:7312 uncooked turkey legs (see Tips)73250g salted butter7332 tbsp olive oil7342 medium onions, sliced73530g mixed dried mushrooms7361 bay leaf7374 thyme sprigs738100ml madeira739700ml chicken stock (or gravy mixed with water)740300g button mushrooms741150ml double cream742 743Instructions:7441. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.7452. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.7463. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.7474.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."748I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"749I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"750I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"751 752 753 754mushrooms? "Here is a dish that has mushrooms named Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. This is the recipe: 755Vegan marinated Mushroom Bowls with Lentils and Wild Rice756Prep time: 40 mins757Total time: 40 mins758Author: Mushroom Council759Serves: 4 servings760 761Ingredients:762Marinated Mushrooms:763¼ cup extra-virgin olive oil7642 tablespoons unseasoned rice vinegar7651 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)7662 teaspoons dark sesame oil7671 teaspoon chili oil7681 green onion, thinly sliced7691 tablespoon chopped fresh cilantro7701 teaspoon sesame seeds7718 ounces crimini mushrooms, thinly sliced772Other:7732 cups thinly sliced purple cabbage7741 tablespoon fresh lime juice775pinch of salt7762 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided7772 cups cooked French lentils7781 cup cooked wild rice7791 cup chopped cucumb780 781Instructions:7821. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.7832. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.7843. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.7854. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.7865. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.7876. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.788 789 790Or this other recipe named Braised Turkey Legs with Creamy Madeira Mushrooms. Here is the recipe: 791The Braised turkey legs with creamy madeira mushrooms792Description: 793Prep time: 35 min.794Oven time: 3 hours795Author: Emily Gussin796Serves: 4 servings797 798Ingredients:7992 uncooked turkey legs (see Tips)80050g salted butter8012 tbsp olive oil8022 medium onions, sliced80330g mixed dried mushrooms8041 bay leaf8054 thyme sprigs806100ml madeira807700ml chicken stock (or gravy mixed with water)808300g button mushrooms809150ml double cream810 811Instructions:8121. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.8132. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.8143. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.8154.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."816 817I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"818I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"819I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"820I have cremini mushrooms and I was wondering what to do with them? "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"821I bought some mushrooms and I don't know what to make with them? "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"822I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"823 824 825 826 827 828I have some carrots, what can I make with them? "You can make a Carrot Top Mint Pesto. Here is the recipe: "829I have carrots as an ingredient, what can I make with them? "Carrots are great vegetables! You can make Carrot Top Mint Pesto, or Roasted Carrots. Which dish would you like to make?"830Can you suggest some dishes with carrots? "Carrots are great vegetables! You can make Carrot Top Mint Pesto, or Roasted Carrots. Which dish would you like to make?"831Carrots? "Carrots are great vegetables! You can make Carrot Top Mint Pesto, or Roasted Carrots. Which dish would you like to make?"832carrots? "Carrots are great vegetables! You can make Carrot Top Mint Pesto, or Roasted Carrots. Which dish would you like to make?"833 834 835 836I have some kale, what can I make with them? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?”837I have kale as an ingredient, what can I make with them? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"838Can you suggest some dishes with kale? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"839What can I make with Curly kale? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"840What can I make with Lacinato kale? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"841What can I make with Red Russian kale? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"842What can I make with Baby kale? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"843kale? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"844Kale? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?"845 846 847 848 849I have some lentils, I was wondering what to do with them. "Here are some dishes you can make with them. The Vegetarian Lentil Soup, or the Middle Eastern Lentil Soup (Shorabet Adas). Which one do you want to make?"850 851I bought some tofu, and I was wondering what to make with them. "Here are some dishes you can make with tofu. The Crispy Sesame Tofu and Mushroom Lettuce Wraps or the Seriously The Best Tofu Scramble, or the Sheet Pan Tofu Taco Meat, or the Vegan Tofu Bahn Mi. Which one do you want to start making?"852 853What can I make with chickpeas? "Chickpeas are quite versatile vegetables, here are some dishes you can make with them. Eggs in Tomato Sauce with Chickpeas & Spinach or the Cauliflower Tikka Masala with Chickpeas. Which one of these do you want to make?"854 855 856 857What can I make with fish? "You can make a lot of things with fish, here are two recipes with fish. The Cioppino Seafood Stew With Gremolata Toasts, and the Baked Seafood au Gratin. Which one do you want to start making?"858 859 860What can I make with chicken? "Here are two recipes you can make with chicken as the main ingredient. The Creamy Chicken and Herb Pasta, or the Marry Me Chicken Recipe. Which one do you want to make?"861 862 863What can I make with beef? "Beef is a very versitile meat, here are two recipes you can use beef in. The Herb – Garlic Steak, or the BEEF STEAK AND ROOT VEGETABLE HASH"864 865 866What can I make with pork? "Here are two recipes that use pork. The Easy Grilled Pork Tenderloin, or the Low-and-Slow Pulled Pork (Smoked Pork Shoulder) Recipe"867 868 869What can I make with carrots?," Here are two recipes that use carrots as the main part. The Carrot top Mint Pesto. Here is the recipe: 870Carrot top Mint Pesto871 872Serves: Makes about 2 cups873 874INGREDIENTS:875Washed carrot top greens from one bunch (large stems removed), about 1 cup8761/2 cup fresh mint8771/4 cup toasted pine nuts8782 garlic cloves, minced8793 tablespoons fresh lemon juice8801/4 cup olive oil881 882INSTRUCTIONS883Place the carrot tops, mint, pine nuts, garlic, and lemon in a food processor and pulse until combined. 884Slowly add the olive oil until it reaches your desired consistency. Refrigerate for up to 3 days. 885 886Or the Roasted Carrots. Here is that recipe: Total Time: 30 min887Author Iosune888Serves: 1889 890Ingredients:8911 pound carrots8924 cloves of garlic, minced8932-3 tablespoon extra virgin olive oil8941 tablespoon maple syrup895¼ teaspoon salt896⅛ teaspoon ground black pepper8971 tablespoon fresh parsley, optional, chopped898 899Instructions 9001. Preheat the oven to 430ºF or 220ºC.9012. Trim the ends of the carrots and slice them. You don't need to peel them, but that's up to you.9023. Add the carrots and the remaining ingredients to a baking tray (it can be lined with parchment paper or not) and mix with your hands until well combined.9034. Bake for 20-30 minutes or until golden brown and tender.9045. Garnish with the chopped fresh parsley and serve immediately with vegan protein like seitan or tempeh.9056. Keep the leftovers in a sealed container in the fridge for 4-7 days."906 907What can I make with kale?,"Some dishes you can make with kale are Shredded Brussell Sprouts and Kale Salad, or a Lemon Kale Salad with Seared Salmon. Which do you want to make?"908The Kale Salad,"Ok! Here's the recipe for Brussell Sprouts and kale Salad: 909Prep time: 20 mins910 911Total time91220 mins913Author Ayesha Curry914Serves: 6 to 10 servings915 916Ingredients917Dressing918½ cup extra-virgin olive oil9193 tablespoons lemon juice9201 tablespoon whole-grain mustard9211 teaspoon maple syrup922Kosher salt, to taste923Ground black pepper, to taste924Kale Salad925¾ pound Brussels sprouts, ends trimmed, outer leaves removed and sliced thin9261 head Lacinato kale, tough ribs removed and sliced thin927¾ cup coarsely chopped, roasted and salted almonds928½ cup dried cherries929 930Instructions931Dressing932Place the olive oil, lemon juice, mustard, and maple syrup in a jar, cover, and shake vigorously.933Season to taste with salt and pepper and shake again.934Kale Salad935In a mixing bowl, toss the Brussels sprouts, kale, almonds, and cherries together.936Pour on the dressing and toss to evenly coat. Serve immediately.937If making ahead, store the dressed salad in a sealed Glad container for up to 24 hours. The heartier greens will hold up fairly well overnight."938 939The Lemon kale Salad with Seared Salmon, "Sure! Here's the recipe: 940Author Sprouted Kitchen941Serves 2942 943Ingredients9444 Cups Kale (lacinato or cavolo nero best), rinsed and dried9451/3 Cup Fresh, Whole Grain Breadcrumbs9461/3-1/2 Cup Fresh Grated Parmesan or Pecorino Cheese947Red Pepper Flakes to taste9482 (5 oz.) Pieces Wild/Sustainably Raised Salmon Filets9491 Tbsp. Dried Basil9501 tsp. Garlic Salt951Ground Pepper9521/2 Cup White Wine953// Dressing //9541/3 Cup Extra Virgin Olive Oil9551/3 Cup Fresh Lemon Juice9562 Cloves Garlic957Pinch of Salt/Ground Pepper958 959Instructions9601. Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4'' ribbons. Put them all in a bowl.9612. For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt, pepper and red pepper in a blender/food processor and blend to combine. Taste for spice and lemon to olive oil ratio, I find that this is a personal preference. You can also add a touch of honey to mellow out the tang if need be. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.9623. Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a sauce pan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on thickness of your filet. Use your judgement and watch the center of the fish. Remove.963 964 965Topic: Tofu Dishes966 967Topic: Seriously The Best Tofu Scramble968Description: 969Prep97015 minutes mins971Cook97210 minutes mins973Total97425 minutes mins975Author Nisha976Serving size: 3 TO 4977 978INGREDIENTS9791 14- or 16-ounce (400/454g) block of firm tofu*9801/4 teaspoon ground turmeric981½ teaspoon garlic powder982½ teaspoon onion powder983¼ teaspoon paprika984½ teaspoon chipotle chile flakes (crushed chipotle chilies)985½ teaspoon kala namak (AKA Indian black salt), plus more to finish**986Freshly cracked black pepper9871 generous tablespoon tahini9882 tablespoons nutritional yeast989½ cup (120 mL) full-fat oat milk, (or other creamy plant milk)9901 tablespoon olive oil or cooking oil of choice991Sea salt or kosher salt to taste992 993INSTRUCTIONS9941.Drain the tofu. Line a cutting board with a few layers of paper towels or a thin dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.9952. Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, black pepper, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.9963. Crumble the pressed tofu with your hands into chunks, not too big or too small (see photos in step-by-step instructions for the size).9974. Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.9985. Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency.***9996. Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.1000 1001Topic: Crispy Sesame Tofu and Mushroom Lettuce Wraps1002Description:1003 1004Prep: 20 minutes MINS1005Cook: 40 minutes MINS1006Total: 1 hour HR1007Author Nisha Vora1008Serving size: 41009 1010INGREDIENTS1011Tofu and Mushrooms10121 (14- or 16-ounce / 400-454g) block of extra-firm tofu101316 ounces (454g) of oyster mushrooms (can substitute shiitake mushrooms)10142 – 2 1/2 tablespoons neutral-flavored oil (I used grapeseed oil, divided)10152 teaspoons toasted sesame oil10161 tablespoon tamari or soy sauce (use tamari for gluten-free)10171 tablespoons arrowroot powder (or cornstarch)10181 1/2 tablespoons panko breadcrumbs (if gluten-free, use GF panko or GF bread crumbs)10191 tablespoon black sesame seeds or white sesame seeds1020Kosher salt to taste1021Freshly cracked black pepper to taste10221 small batch of rice noodles (4 to 6 ounces, or 115 to 170g)10231 large head of Bibb or butterhead lettuce*1024Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds1025Spicy Almond-Sesame Sauce10264 tablespoons smooth, creamy almond butter10271/2 to 1 ½ tablespoons Sriracha10281/2 tablespoon black vinegar, or 1 tablespoon rice vinegar**10291 tablespoon agave nectar (or maple syrup)10301/2 tablespoon tamari or soy sauce (use tamari for gluten-free)10311 tablespoon toasted sesame oil10321- inch piece fresh ginger, minced or grated10333 garlic cloves, crushed10342 tablespoons water1035 1036INSTRUCTIONS10371. Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper (so the tofu and mushrooms don’t stick to the pan).10382. Drain the tofu and press it (how to press tofu instructions are in the blog post under the section “How to make crispy sesame tofu and mushrooms”).10393. Prepare the tofu. Once pressed, chop the tofu into small cubes. Place tofu cubes in a medium or large bowl. Add 1 tablespoon of the neutral-flavored oil, the 2 teaspoons toasted sesame oil, the 1 tablespoon tamari, and 2 pinches of kosher salt. Toss to combine. Then add the arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on the lined baking sheet.10404. Prepare the mushrooms. Clean off the oyster mushrooms with a damp towel. Then, slice off the tough woody ends. Use your hands to separate the bunches into individual mushrooms; for large mushrooms, slice them in half. Add the mushrooms to the same bowl used for the tofu; toss with the remaining 1 to 1 1/2 tablespoons neutral-flavored oil, and season with salt and pepper. Place the mushrooms on another lined baking sheet.10415. Bake the tofu and mushrooms in the preheated oven for 15 minutes. Remove the trays from the oven and toss the tofu and flip each mushroom over. Return to the oven and bake for another 15 minutes, until tofu is crispy and browned and the mushrooms are golden brown and blistered in some spots.10426. While the tofu and mushrooms are baking, cook the rice noodles according to the package. When they are done cooking, drain the noodles.10437.While the tofu and mushrooms are baking, make the Spicy Almond-Sesame Sauce. Add the almond butter to a microwave-safe bowl. Heat for 25 seconds to help loosen it up. Then add the remaining ingredients except for the water and whisk well to combine. Then, stream in the water and whisk to thin out the sauce until pourable but still thick.10448. Assemble the lettuce wraps: Separate the lettuce leaves. Spoon a small amount of the cooked rice noodles on top, followed by the baked tofu and mushrooms. Spoon the sauce on top. Repeat with remaining lettuce and fillings1045 1046Topic: Lentils Dishes1047 1048Topic: Vegetarian Lentil Soup1049Description:1050Total Time: 55 mins1051Author Katie Webster1052 YIELD: 12 cups1053 1054Ingredients10552 teaspoons coriander seeds *see ingredient note10561 teaspoon cumin seeds *see ingredient note10573 tablespoons olive oil10582 large sweet onions, diced10592 cups diced peeled carrot10601 cup diced peeled parsnip or turnip10614 cloves garlic, minced10622 teaspoons smoked paprika10631 teaspoon dried oregano10641/2 teaspoon turmeric10651/2 teaspoon pepper10668 cups vegetable broth10672 cups dry brown lentils (1 pound)106814 ounces canned diced tomatoes, preferably fire-roasted10693 cups chopped kale10701 teaspoon salt, or to taste10711/2 cup chopped cilantro10724 1/2 teaspoons (or 1 1/2 tablespoons) lemon juice, or to taste1073 1074Instructions10751. Place coriander and cumin in a small skillet and set over medium heat. Cook, swirling the skillet often until the seeds are fragrant and starting to pop and lightly smoke, 2 to 3 minutes. Remove them from the heat and transfer them to a mortar and pestle or coffee grinder. Coarsely grind them.10762. Heat oil in a large heavy bottom soup pot over medium-high heat. Add onion, carrot and parsnips (or turnip) and cook, stirring often until the onion is starting to brown, about 10 to 13 minutes. Add in garlic, and cook for 30 seconds. Stir in the ground cumin and coriander, smoked paprika, oregano, turmeric and pepper and stir to coat the onion mixture with the spices. Cook, stirring for 30 seconds to bloom the spices.10773. Add broth and lentils and bring to a boil over high heat, stirring occasionally. Reduce heat to maintain a gentle simmer and cook until the lentils are almost soft, about 15 minutes.10784. Stir in diced tomatoes, kale and salt. Increase heat to regain the simmer then reduce it to continue simmering. Cook until the lentils are soft and breaking down and the kale is tender, about 10 minutes more.10795. Remove from the heat and stir in cilantro and lemon juice. 1080 1081Topic: Sheet pan tofu taco meat1082Discription: 1083Total Time: 55 minutes1084Author Jasmine Briones1085Yield: 4 servings1086Ingredients10871 14-ounce package firm tofu10881/2 medium onion, finely diced10893 cloves garlic, minced10901/4 cup tomato sauce10913 tablespoons tamari10922 tablespoons apple cider vinegar10931 tablespoon oil10941 tablespoon nutritional yeast10952 teaspoons chili powder10961 teaspoon cumin10971 teaspoon smoked paprika10981/2 teaspoon black pepper10991/4 teaspoon oregano1100Instructions11011. Preheat the oven to 400ºF and prepare a half baking sheet with a silicone baking mat or a light layer of oil.11022. Open the package of tofu and drain out the excess liquid. Use your hands to crumble the tofu into a medium bowl.11033. Add in all of the remaining ingredients (onion, garlic, tomato sauce, tamari, apple cider vinegar, oil, nutritional yeast, chili powder, cumin, smoked paprika, black pepper and oregano) and mix through until well-combined.11044. Transfer the tofu mixture (and all of the liquid) to your baking sheet and use a spatula to spread it out into a single layer.11055. Bake for 40-45 minutes, stirring halfway through, or until golden.11066. Serve your taco meat as desired and enjoy!1107 1108Topic: Middle Eastern Lentil Soup (Shorabet Adas)1109Description:1110Prep Time 5 minutes mins1111Cook Time 25 minutes mins1112Total Time 30 minutes mins1113Author Heifa1114Servings: 5 bowls1115 1116Ingredients11171.5 cups Red Lentils11186 cups Water or Vegetable stock11191 Bouillon Cube11201 cup Carrots chopped11211 Onion chopped11222 Garlic cloves chopped11231 tbsp Olive oil1124Salt & Pepper to taste11251 tsp Cumin11261/2 tsp Turmeric1127What to serve this soup with:1128Lemon wedges1129Pita chips1130 1131Instructions11321. In a pot, add the olive oil. To that, add the onions, garlic, and carrots. Add salt and pepper to this and then saute for 5 minutes until fragrant.11332. To that, add the lentils and saute for a few minutes. Season with the cumin, turmeric, and crushed bouillon cube. Mix together.11343. Add the cooking liquid and bring this mixture to a boil. Once it reaches a boil, bring down to a simmer. Let this cook for about 25 minutes until the carrots are tender.11354. Once tender, use an immersion blender to puree this soup until creamy. If you do not have an immersion blender, then pour the contents of the soup into a regular blender for a minute until smooth.11365. Enjoy with crispy pita chips and fresh lemon juice!1137 1138Topic: Chickpea Dishes1139 1140The Eggs in Tomato Sauce with Chickpeas & Spinach. "Awesome choice! Here is the recipe: 1141 1142Topic: Eggs in Tomato Sauce with Chickpeas & Spinach1143Description:1144Prep Time: 20 mins1145Additional Time: 5 mins1146Total Time: 25 mins1147Author Hilary Meyer1148Servings: 41149 1150Ingredients11512 tablespoons extra-virgin olive oil11524 cups baby spinach, chopped (about 5 ounces)11534 cloves garlic, sliced11542 cups canned crushed tomatoes11551 (15 ounce) can no-salt-added chickpeas, rinsed1156¼ cup heavy cream1157½ teaspoon salt11584 large eggs11591 tablespoon chopped fresh thyme1160½ teaspoon ground pepper1161 1162Instructions11631. Heat oil in large skillet over medium heat. Add spinach and garlic. Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.11642. Reduce heat to medium-low. Add tomatoes, chickpeas, cream and salt. Adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with thyme; cover and cook until the eggs reach desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with pepper."1165 1166I will make the Cauliflower Tikki Masala with Chickpeas. "Ok! Here is the recipe: 1167 1168Topic: Cauliflower Tikka Masala with Chickpeas1169Description:1170Prep Time: 20 mins1171Total Time: 20 mins1172Author Breana Lai Killeen, M.P.H., RD1173Servings:117441175Yield:11765 cups1177 1178Ingredients11791 tablespoon coconut or canola oil11804 cups cauliflower florets1181¼ teaspoon salt1182¼ cup water11831 (15 ounce) can chickpeas, rinsed11841 1/2 cups tikka masala sauce (see Tip)11852 tablespoons butter1186Fresh cilantro for garnish1187 1188Instructions11891. Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired."1190 1191The Baked Seafood au Gratin. "Great choice! Here is the recipe: Prep Time:119225 mins1193Cook Time: 1 hr1194Total Time: 1 hr 25 mins1195Author Katy B. Minchew1196Servings: 81197 1198Ingredients11991 cup butter, divided12001 onion, chopped