preparation time
30 minutes
number of servings
Good for 2
ingredients
3 med potatoes
½ cup The Daily Good Mushroom Crisps - Mexican Chili (coarsely chopped)
1 med white onion
1 pc green bell pepper
1pc red bell pepper
½ cup cashews
1 tsp vegetable oil
1 tsp spanish paprika
To Taste salt and pepper
step 1
Boil potatoes in a pot.
step 2
Chop boiled potatoes in small cubes.
step 3
In a skillet saute white onion, bell pepper green, bell pepper red and Daily Mushroom Chili.
step 4
Add cashew nuts and the cubed boiled potatoes.
step 5
Season with salt, pepper and Spanish paprika. Cook for 2-3 minutes.
step 6
Serve while hot.
preparation time
30 minutes
number of servings
Good for 2
ingredients
1 ½ lbs sweet potatoes
(peeled and chopped/sliced thinly)
1 tsp nutmeg ½ cup almond milk
¾ cup The Daily Good Mushroom Crisps - Mexican Chili or Wasabi 1 medium carrots (chopped)
½ cup corn (kernels)
1 medium white onion
3 cloves garlic
1 tsp rosemary
1 tsp thyme
1 tbsp vegetable oil
To Taste salt and pepper
step 1
Boil the chopped sweet potatoes in a pot for 10 minutes or until it becomes soft.
step 2
In a pan, saute in vegetable oil onion and garlic.
step 3
Add in the pan ( with 1-2 minute intervals) carrots, corn, green bell pepper, Daily Good Mushroom Chili. rosemary and thyme. Season with salt and pepper.
step 4
Drain the boiled sweet potatoes and place in a bowl to mash.
step 5
Preheat the oven on low heat. Mix in the mashed sweet potatoes, the almond milk,nutmeg, salt and pepper.
step 6
In a baking dish layer the cooked vegetables at the bottom. Layer on top the mashed sweet potato mixture.
step 7
Set the oven to medium heat. Bake the dish for 5 minutes.
step 8
Serve while hot.
preparation time
30 minutes
number of servings
Good for 3
ingredients
3/4 cup The Daily Good Mushroom Crisps Original
(cut into halves)
2 cups tomato sauce
1 cup vegetable broth or water
1 Tbsp tomato paste
1 med white onion (chopped)
3 cloves garlic
1 ½ cup squash (chopped)
1 cup spinach
1 tbsp vegetable oil
To taste salt and pepper
step 1
In a pot, saute white onion and garlic in vegetable oil.
step 2
Add tomato paste and mix with the onion and garlic.
step 3
Pour vegetable broth or water and tomato sauce in the pot. Mix well for 1-2 minutes over heat.
step 4
Add in squash, let it simmer for another 5 minutes.
step 5
Add in spinach let it simmer for 2-3 minutes.
step 6
Serve while hot. Can be served with rice.