Recipes 4 Survival, Mindful Meals, & Sustainable Living Tips
Donna Goldman
45 episodes
4 days ago
I made a rich, zero-waste mushroom soup by dry-searing slices of one of three King Oyster Mushrooms. I sweat onions in a knob of algae butter a friend brought me from France with the thought that it would add to the earthyness of the soup and Yes Sirree indeed it did! Then I crumbled a vegetable bouillon cube into processed mushrooms and onions, about two Tspoons of flour, white wine, tamari, and Worcestershire sauce and stirred gently occassionally over a medium flame. Smal...
All content for Recipes 4 Survival, Mindful Meals, & Sustainable Living Tips is the property of Donna Goldman and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
I made a rich, zero-waste mushroom soup by dry-searing slices of one of three King Oyster Mushrooms. I sweat onions in a knob of algae butter a friend brought me from France with the thought that it would add to the earthyness of the soup and Yes Sirree indeed it did! Then I crumbled a vegetable bouillon cube into processed mushrooms and onions, about two Tspoons of flour, white wine, tamari, and Worcestershire sauce and stirred gently occassionally over a medium flame. Smal...
All that and a touch of honey made for what is one of the Best Salads I’ve made. It’s easy, very nutritious and zero food packaging waste. Also, I have a new Super-moon blend of Salt of DEarth. I don’t have this blend on my website recipes4survival.com/gifts yet so if you would like this purchase any blend available on the site and send a note should you want this August, Super-moon blend. Please subscribe, leave a comment or stars and share with friends. THANK YOU! --- Support this podc...
Recipes 4 Survival, Mindful Meals, & Sustainable Living Tips
I made a rich, zero-waste mushroom soup by dry-searing slices of one of three King Oyster Mushrooms. I sweat onions in a knob of algae butter a friend brought me from France with the thought that it would add to the earthyness of the soup and Yes Sirree indeed it did! Then I crumbled a vegetable bouillon cube into processed mushrooms and onions, about two Tspoons of flour, white wine, tamari, and Worcestershire sauce and stirred gently occassionally over a medium flame. Smal...
