Last week I shared a recipe for my chipotle chickpea crunch, a kickin’ condiment I’ve been putting on everything these days. So good. I wanted to share one of the several thousand ways it can be used, paired with an ingredient some people aren’t big fans of–mushrooms.
Mixing Bowl | Tongs | Knife | Pot
You might not like mushrooms because they haven’t been prepared well, so I think you should give this recipe an honest try! If you still don’t like them, then hey, mushrooms aren’t your jam. Personally, I can’t get enough of them, especially paired with these glass noodles.
Bowl | Wooden Serving Spoons | Hand Towel
The noodles are super flavorful, filling, and just so happen to be vegan, grain/gluten free, dairy free, soy free, peanut free, and egg free. Combined with the mushrooms and the chipotle chickpea crunch is a flavor profile that leaves an impact on my tastebuds, while not blasting them with heat. It’s great, and I think you should give it a try!
This looks amazing! Can’t wait to try it. If you wanted to add a protein, what would you suggest? Thank you.
what are some alternatives to making your own condiment? If you don’t have wheat or soy intolerance.
Hi! I love your recipes! I was wondering if you don’t classify rice as a grain? Or are you using a different type of glass noodle? (Recently diagnosed with an autoimmune and trying to be grain free. So hard!)
Thank you for all you share! ❤️
This looks delicious and not too hard once you make the chili crisp.
Hi Chris. This sounds amazing. If you wanted to add a protein what would you suggest? Can’t wait to try.
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