RECIPE INSPIRATION
Guest Post: Sautéed Mushrooms with Rapini
I love the play between the umami of the mushrooms and the bitter bite of the rapini and it works perfectly as a quick side dish. I finish mine off with a drizzle of sesame oil, but this can be optional!
Read More ›
Guest Post: Roasted Chipotle Portobello Tacos
Tacos are one of my favourite things to make (and eat!), and it was so fun to create these photogenic beauties with roasted portobello mushrooms. Garnished with pickled red onions and jalapeño peppers, guacamole, sliced radishes and roasted kale, these tacos make a delicious gluten free, vegan snack.
Read More ›
Guest Post: Tofu Mushroom Soup
You'll love this quick and nutritious dish! It is cooked halfway between a soup and a stew. If you want to make it vegan, leave out the egg and the fish sauce without sacrificing a ton of flavour. Because mushrooms are a huge source of umami, they are natural bff’s with with all of these delicious flavours.
Read More ›
NUTRITION THAT’S FRESH FROM THE FARM
A half-cup serving of cooked sliced mushrooms has a mere 14 calories, virtually no fat, 1 gram of fibre and is a source of phosphorus, potassium, copper, selenium, niacin and pantothenic acid. Mushrooms are also a good source of riboflavin, and are the only vegetable in the produce section with natural Vitamin D. All that goodness with little calories and fat.
Recent studies also show that mushrooms can help with:
- Weight Management
- Blood Pressure
- Diabetes
- Childhood Obesity