mushroom council

baby bella and broccoli lo mein

by Jackie Newgent  |  October 6, 2014  |  0 Comments
This Asian-inspired stir-fried noodle dish is a delight! It has a nice balance of saltiness to sweetness … the slight hint of sweetness coming naturally from coconut water. It’s a tasty way to up your veggie quota for the day. It’s a versatile recipe, too. You can swap in nearly any non-starchy vegetables. Try it with various noodles, like protein rich adzuki bean or edamame spaghetti. And serve this dish hot or cold. When chilled, lightly splash with rice vinegar and enjoy as a lively noodle salad. Whichever way you choose to partake in this lo mein, do enjoy it often, inluding on Meatless Monday, of course!
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baby bella bacon bits

by Jackie Newgent  |  November 19, 2013  |  6 Comments
In my recent blog post for The Mushroom Channel, I developed a recipe for Roasted Brussels Sprouts with Baby Bella Bacon Bits. Please check it out here. It’ll be a delicious addition to your holiday table. I also wanted to be sure that you had the bacon bits recipe as is, too. So I adopted it as a my newest recipe post. These plant-based bacon bits are truly better than bacon as they’re actually crimini mushroom slices, slow-roasted until crisped, and spiced just right. You’ll be able to find many other uses for these tasty tempters, including providing a crunchy topping for salads, creating intrigue in sandwiches, or adding interest on top of other veggie dishes. Or perhaps you’ll just...
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grilled mushroom and cashew cheese pizza

by Jackie Newgent  |  May 10, 2013  |  0 Comments
Pizza is one of those foods that I don’t think I could live without. And this recipe is one of the reasons why. It’s got it all—cheesiness (in a plant-based way!), savoriness, freshness, and crispness. It’s grilled which creates mouth-watering smokiness, too. Surprise everyone; make this grilled mushroom and cashew cheese pizza instead of burgers at your next cookout–or cook-in!
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