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This month is definitely the time to squeeze in all of the nourishing meals that you can because, hey, we all know how the holiday season can get us out of our normal routine. This winter veggie and rice bowl does the trick! The best trick about this bowl is cooking the rice in your choice of O... View Post -
It’s that time of year again - cold and flu season is upon us, and this year, we have an added sickness to worry about. The common cold can force you to take a few days off of work, and the flu could be a whole week if not more. Both come with aches and pains, runny noses, a cough, and downright ... View Post -
INGREDIENTS
- 2 cups chopped portobello mushrooms
- 2 cups cauliflower
- 2 cups OWL Broth Elixir (we used Turkey!)
- 2 tbsp ghee or coconut oil
- 1 tsp minced fresh thyme
- 1 tbsp minced fresh rosemary
- 1 tsp liquid aminos
- sea salt + black pepper to taste
- 2 cups plant-based milk
INSTRUCTIONS
- To make, get into the mood by throwing on your favorite holiday playlist. Light some candles and break out your kitchen aids and tools. You will need a Dutch oven or a sauté pan, a veggie steamer, a knife, cutting board, measuring spoons, and a high powered blender. And all of your yummy ingredients, of course.
- Start by steaming your cauliflower until soft to the poke. While that's going, you can start to sauté your mushrooms in ghee or coconut oil along with your rosemary and thyme. You'll want to cook them on medium-high heat until they are golden brown and crispy. Next, you will want to heat up your plant milk and broth until perfectly warm. Be careful not to heat too high as the milk will curdle, which causes it to loos its creamy texture. When the mushrooms are gold, the cauliflower is cooked, and your liquids warm, it's time to blend it all into an epic gravy. Throw all of your ingredients into a high-powered blender and blend until silky smooth. Serve with your favorite veggies or holiday favorites.
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Nothing says fall more than a delicious squash recipe! These wild rice & mushroom stuffed mini squash are filled with fresh seasonal herbs, sweet carrots, earthy mushrooms and toasted walnuts. We steamed together wild rice with our favorite bone broth elixir to create this nourishing recipe... View Post -
Switching up the usual mashed potato recipe for the holidays with this parsnip and cauliflower mash! Made with OWL's Turkey Broth Elixir, sautéed pink oyster mushrooms, garnished with fresh thyme and minced chives. It’s the perfect healthy, yet satisfying, side dish to have on your table this y... View Post
