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A classic, delicious vegetarian recipe that uses tons of mushrooms! The illustration style is inspired by nostalgia for the 1960s and 1970s. I've included my secret ingredient - mustard, which makes the stroganoff sauce pop a bit more!
One of my favorite Korean dishes, as well as the easiest to make. Simply cook your ingredients and mix it with some warm rice, runny egg, and some gochujang (red chili paste) for spice. You can buy the cucumbers already pickled from your local Korean market or pickle them yourself. Enjoy!
The perfect summertime dish, these fresh rice paper rolls are easy to make and taste terrific! You can add whatever ingredients you like, I love them with sauteed mushrooms, but you can also add meat or shrimp. For a totally vegan meal just leave out the fish sauce and go for the peanut dipping sauce instead. Just don't forget the fresh herbs like mint, cilantro and chives - they really make these rolls pop! And I always include a third dipping dish of sriracha for added kick.
In the early 1980’s there were only a few NYC vegetarian restaurants around. Whole Wheat and Wild Berry was one of my favorites. Their Stuffed Mushroom appetizer inspired me to adapt that recipe and use wheat germ instead of breadcrumbs. I hope that you enjoy this tasty twist.
In a pinch: If you are out of wheat germ, breadcrumbs will work. Cilantro can be substituted for fresh parsley.