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B753848a dd06 4c57 8531 d5b5396f3549  2016 03 26 10 14 17
Katie Walker Wilson
Katie Walker Wilson

Sauté oyster mushrooms in cast iron separately until brown and crispy, set aside. Then in same pan, fry onions and bok choy stems to desired softness, throw in some kale at the end to wilt. Mix with black beans cooked in homemade stock, and combine with dill, basil, cilantro, baby arugula, and spicy pickled carrots, sprinkle with nutritional yeast.