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Leeks are a seriously undervalued vegetable. As part of the onion family, they have a mild oniony flavor that adds depth to any recipe. They are extremely versatile and you can add them to soups, stews, pastas, and more. They’re unique in that they are much larger and more fibrous than your average onion, and have a sweetness to them. When cooked, they transform into a buttery, creamy, melt-in-your-mouth texture. You can also roast or braise leeks, which adds a crispy texture. Leeks contain flavonoid kaempferol, which many studies suggest reduces the risk of developing chronic diseases. They are also an excellent source of vitamin A, aiding in vision, and immune support!
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Poaching, in the United States?! Impossible, right?
Wrong. After China, the United States is the second-largest importer of illegal wildlife and poachers exist in the U.S. as readily as they do in other countries. The difference, however, is that the attention placed on illegal poaching in the United States isn’t nearly as prominent as it is in the wild jungles across the world.
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This is not to say that people in the U.S. are not opposed to poaching, but there is a general disconnect between the idea of poaching and the fact that it often happens in our own “backyard.” Growing up in New Jersey, I can’t say that poaching was ever an issue the local government had to address and the only “poacher” I was familiar with was the maniacal Van Pelt from Jumanji.
One-Pan Mushrooms With Noodles [Vegan]
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The rice noodles in this recipe are sautéed with mushrooms in an umami sauce until the sauce has reduced. This dish is an easy weeknight meal that s ready in less than 20 minutes and is made in just one pan, making clean-up a breeze. It s savory, substantial, and it s sure to earn a spot in your weekly meal rotations.
One-Pan Mushrooms With Noodles [Vegan]
1/3 cup water
For the Noodles: