3 Persian cucumbers or regular cucumbers or baby zucchini
1 tablespoon lime juice
1 teaspoon grated ginger
Greens and Mushrooms
½ cup shitake or cremini mushrooms
½ cup spinach or Bok choy or Swiss chard
2 glove garlic, chopped
1 teaspoon sesame oil
Start by laying out, washing, and measuring all ingredients. Cooking utensils include a blender, a frying pan or wok a cutting board, a plate, a chef’s knife, and a weight (a canned good works great).
Julienne the carrots and set aside.
Slice the cucumbers into rings and toss in a bowl with lime juice. Set aside.
Toss both the carrots and cucumbers with 1 tbsp of sesame seeds and set aside.
Slice the tempeh into one inch cubes.
Add the tempeh and gochujang to a bowl to marinate. Set aside.
Now slice the greens into 2 inch pieces. Slice the mushrooms into strips. Toss the mushrooms into the frying pan with 1 tbsp water. Add more as it evaporates top steam evenly. When the mushrooms are almost cooked through, add 1 clove of chopped garlic and the greens with the remaining 1 tsp of sesame oil.
Take tempeh and put into a frying pan with the remaining oil. Fry until crisp on all sides and warm through.
Serve ½ cup of all mixtures warm over ¼ cup of brown rice. Top with extra sauce or kimchi.
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As we look to celebrate the many accomplishments of our friends and loved ones, we often celebrate with meals shared. If you are looking for a healthy recipe that is delicious and COVID-19 friendly, look no further. Our Mini Mushroom Quiches are a quick and easy recipe that everyone will love. When attending a group event, please remember to socially distance, wear a mask, and wash your hands.
2 cups mushrooms, chopped
1 red bell pepper
1 can frozen croissant dough
¼ cup goat cheese
½ cup fresh parsley, chopped
Preheat oven to 350 degrees.
Wash and lay out all vegetables.
Grease muffin tin.
Roll out thawed dough and cut into 12 squares. Place dough into each muffin cup and press to line the edges. Poke with a fork to allow air to escape.
Finely chop or mince all vegetables and add to a bowl.
Crack 10 eggs and add to the bowl with the vegetables. Season as desired and stir to combine ingredients.
Pour mixture into each muffin cup.
Spoon goat cheese onto the egg mixture and cut-in to combine.
Bake for 25-30 minutes or until eggs are fully cooked.
Cool and remove from muffin tin. Top with fresh parsley.
Chef’s tip: To avoid soggy pastry at the bottom of each mini quiche, you can bake for 5-7 minutes prior to placing egg mixture into the cups.
Nutrition Tip: Mushrooms are rich in fiber and phytonutrients that help keep blood sugar stable.