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Chef Joe Bachman’s Vegan King Oyster Mushroom “Chicken Wings”
King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
by Emilia Sochovka, Registered Dietician Nutritionist
Looking for a dish that pops? When you add grated beets to tzatziki, it turns hot pink! This protein-rich Greek yogurt dip will surely get a lot of attention on the table. Serve with veggie sticks and slices of whole wheat pita.
About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.
1 cup low-fat plain Greek yogurt
1/2 lemon, juiced
2 Tbsp chopped fresh dill
1 garlic clove, minced
1/4 English cucumber, grated
3 beets, cooked and grated (wear gloves)
Olive oil
Salt and pepper
In a separate bowl, squeeze the water out of the grated cucumber. You can also grate the cucumber into a strainer, salt it, and let it sit for 20 minutes. Rinse lightly and squeeze dry.
Combine the yogurt, lemon juice, dill and garlic.
Add the prepared cucumber and grated beets into the bowl with the yogurt. Mix to combine well. Season with salt and pepper to taste and serve with a drizzle of olive oil and an extra sprig of dill.
King Oyster Mushrooms are a great substitute for animal proteins in a lot of dishes including these “chicken wings”. Meaty and juicy, they’re especially delicious
The United Nations declared 2023 International Year of Millets (IYM 2023). Millets have high nutritive value, are gluten free and have low glycemic index. Even though
Chef Alan Hepner shares his sustainable, zero-waste recipe for Veggie & Lentil Burgers. As you’re preparing the vegetables, be sure to save all the scraps
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Enjoy Chef David’s simple but delicious recipe for BBQ Chicken Skewers – sure to be a hit with family and friends at your next cook out.
As part of our Summer Barbeque collection, Chef Joe Bachman shares his recipe for Grilled Corn & Tomato Panzanella Salad.
FEBRUARY FOOD FESTIVAL: OUR HEARTS BEET FOR YOU Each month, ou...
FEBRUARY FOOD FESTIVAL: OUR HEARTS BEET FOR YOU Each month, ou...
FEBRUARY FOOD FESTIVAL: OUR HEARTS BEET FOR YOU Each month, ou...
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