Vegetarian

INSTRUCTIONS:

Step 1: In a stir-fry pan, add the coconut oil and heat on medium for 30 seconds.

Step 2: Add the ginger, garlic, and bell peppers. Cook until soft (about 5 minutes).

Step 3: Add broccoli and cook until soft (about 5 minutes).

Step 4: Add the udon noodles, and 1/4 cup of water. Let it sit for about a minute before stirring it.

Step 5: Add the remaining ingredients, except the sesame seeds and green onions.

Step 6: Cook for another 5 minutes and then turn off the heat. Leave noodles in the pan for a few minutes.

Add the sesame seeds and green onions for garnish.

INSTRUCTIONS:

Step 1: Remove and finely chop the mushroom stems. Wipe the outside of the mushroom caps clean with paper towel, set aside.

Step 2: Preheat oven to 350°F. In a medium saucepan, over medium-high heat, cook the garlic in the oil for 1 minute. Add the FlavorMaster® and baby spinach to the pan, stirring until spinach is wilted, about 1 minute.

Step 3: Remove from heat and add artichoke hearts, cream cheese, and walnuts, stirring until well combined. Season to taste with salt and pepper. Spoon filling into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with cheese.

Step 4: Bake 15 minutes, or until cheese starts to brown. Serve immediately.

INSTRUCTIONS:

Step 1:

In a large stock pot, add the oil over high heat.

Add the vegetables that take the longest to cook first. I added the carrots, celery and then pearl onions. Season with salt and pepper. Sauté for 5 minutes.

Step 2:

Add the mushrooms and season with FlavorMaster®. salt, pepper and Worcestershire sauce.

Step 3:

Add the peas and cook for another 5 minutes, still on high heat.

Step 4:

Add the broth and simmer until vegetables are tender.

Step 5:

Meanwhile, in a sauce pan of salted water, add the potatoes and boil until fork tender. Do not overcook, or they will break apart in your stew.

Drain the potatoes. Drain the vegetables using a hand strainer and remove them to a bowl, cover with foil to keep warm, reserving the broth in the stock pot.

Step 6:

Combine an additional 1/2 C of broth with flour and FlavorMaster®.

Step 7:

Add this to the large stock pot with the hot broth. Taste for seasoning and add salt and pepper as needed.

Step 8:

Boil the gravy until thickened. Add the vegetables back to the pot to warm through. Serve hot.

Garnish with parsley, if desired.

INSTRUCTIONS:

Step 1:

make a marinade with all ingredients except mushrooms

Step 2:

Marinate the sliced mushrooms in the mixture of the remaining ingredients for 30 minutes.

Step 3:

Skewer the mushrooms and grill until just tender and slightly charred, about 2-3 minutes per side.

Step 4:

Transfer the grilled mushroom skewers to a serving platter and sprinkle some chopped parsley and serve immediately. Enjoy!

INSTRUCTIONS:

Step 1:

Shuck corn and remove silk.

Step 2:

Brush each ear with FlavorMaster®.

Step 3:

Place directly over heat on medium-hot grill.

Step 4:

Rotate when dark spots appear and kernels deepen in color and slightly shriveled (usually about 2 to 3 minutes) until ears are uniformly cooked (usually 10 to 12 minutes). The ear will be speckled with char spots.

Step 5:

Remove from heat, squeeze juice from lime onto corn, sprinkle with Cotija cheese, cilantro and serve.