train_dataset.csv

Question,GroundTruth

What can I make with mushrooms? "Some dishes you can make with mushrooms are Vegan Marinated Mushroom Bowls with Lentils and Wild Rice, or Braised Turkey Legs with Creamy Madeira Mushrooms. Which dish would you like to make?"
I have leftover mushrooms, I don't know what to do with them, what should I make? "Mushrooms can be used in a variety of ways, here are two dishes you can make. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice or Braised Turkey Legs with creamy madeira mushrooms. Which one do you want to make?"
I have cremini mushrooms and I was wondering what to do with them. "Cremini mushrooms are quite versatile vegatables. They have a more earthy flavor too. A great recipe with cremini mushrooms is the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. Which one do you wnat to start making?"
I bought some mushrooms and I don't know what to make with them. "Mushrooms are very versitile in cooking, here is are some recipes that have mushrooms. The Vegan Marinated Mushroom Bowls with Lentils and Wild Rice is a good option if you are vegan, or the Braised Turkey Legs with Creamy Madeira Mushrooms. Which one do you want to make?"
I got some mushrooms and I don't know what to do with them, could you give me some recommendations? "Of Course! I have two dishes that you can use. First one, the Vegan Marinated Mushroom Bowls with Lentils and Wild Rice. The other option is the Braised Turkey Legs with Creamy Maderia Mushrooms. Which one do you want to start cooking on?"

I have some carrots, what can I make with them? "Carrots are great vegetables! You can make Carrot Top Mint Pesto, or Roasted Carrots. Which dish would you like to make?"

I have some kale, what can I make with them? "You can make a lot of stuff with kale, here is a recipe you can use kale in: Shredded Brussel Sprouts and Kale Salad. Do you want to make this?”

I have some lentils, I was wondering what to do with them. "Here are some dishes you can make with them. The Vegetarian Lentil Soup, or the Middle Eastern Lentil Soup (Shorabet Adas). Which one do you want to make?"

I bought some tofu, and I was wondering what to make with them. "Here are some dishes you can make with tofu. The Crispy Sesame Tofu and Mushroom Lettuce Wraps or the Seriously The Best Tofu Scramble. Which one do you want to start making?"

What can I make with chickpeas? "Chickpeas are quite versatile vegetables, here are some dishes you can make with them. Eggs in Tomato Sauce with Chickpeas & Spinach or the Cauliflower Tikka Masala with Chickpeas. Which one of these do you want to make?"

The Vegan marinated Mushroom Bowls with Lentils and Wild Rice,"Ok! Here is a recipe for this dish: 
Prep time: 40 mins
Total time: 40 mins
Author: Mushroom Council
Serves: 4 servings

Ingredients:
Marinated Mushrooms:
¼ cup extra-virgin olive oil
2 tablespoons unseasoned rice vinegar
1 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)
2 teaspoons dark sesame oil
1 teaspoon chili oil
1 green onion, thinly sliced
1 tablespoon chopped fresh cilantro
1 teaspoon sesame seeds
8 ounces crimini mushrooms, thinly sliced
Other:
2 cups thinly sliced purple cabbage
1 tablespoon fresh lime juice
pinch of salt
2 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided
2 cups cooked French lentils
1 cup cooked wild rice
1 cup chopped cucumb

Instructions:
1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
2. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
3. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
4. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.
5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
6. Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges."

The Braised turkey legs with creamy madeira mushrooms,"Ok! Here is a recipe for this dish: Description: 
Prep time: 35 min.
Oven time: 3 hours
Author: Emily Gussin
Serves: 4 servings

Ingredients:
2 uncooked turkey legs (see Tips)
50g salted butter
2 tbsp olive oil
2 medium onions, sliced
30g mixed dried mushrooms
1 bay leaf
4 thyme sprigs
100ml madeira
700ml chicken stock (or gravy mixed with water)
300g button mushrooms
150ml double cream

Instructions:
1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice."

What can I make with carrots?,"Some dishes you can make with carrots are Carrot Top Mint Pesto, or Roasted Carrots. Which dish would you like to make?"
The Carrot Top Mint Pesto?,"Sure! Here's the recipe for this dish: 
Serves: Makes about 2 cups

INGREDIENTS:
Washed carrot top greens from one bunch (large stems removed), about 1 cup
1/2 cup fresh mint
1/4 cup toasted pine nuts
2 garlic cloves, minced
3 tablespoons fresh lemon juice
1/4 cup olive oil

INSTRUCTIONS
Place the carrot tops, mint, pine nuts, garlic, and lemon in a food processor and pulse until combined. 
Slowly add the olive oil until it reaches your desired consistency. Refrigerate for up to 3 days."

The Roasted Carrots,"Got it! Here is the recipe for roasted carrots: Total Time: 30 min
Author Iosune
Serves: 1

Ingredients:
1 pound carrots
4 cloves of garlic, minced
2-3 tablespoon extra virgin olive oil
1 tablespoon maple syrup
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon fresh parsley, optional, chopped

Instructions 
1. Preheat the oven to 430ºF or 220ºC.
2. Trim the ends of the carrots and slice them. You don't need to peel them, but that's up to you.
3. Add the carrots and the remaining ingredients to a baking tray (it can be lined with parchment paper or not) and mix with your hands until well combined.
4. Bake for 20-30 minutes or until golden brown and tender.
5. Garnish with the chopped fresh parsley and serve immediately with vegan protein like seitan or tempeh.
6. Keep the leftovers in a sealed container in the fridge for 4-7 days."

What can I make with kale?,"Some dishes you can make with kale are Shredded Brussell Sprouts and Kale Salad, or a Lemon Kale Salad with Seared Salmon. Which do you want to make?"
The Kale Salad,"Ok! Here's the recipe for Brussell Sprouts and kale Salad: 
Prep time: 20 mins

Total time
20 mins
Author Ayesha Curry
Serves: 6 to 10 servings

Ingredients
Dressing
½ cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon whole-grain mustard
1 teaspoon maple syrup
Kosher salt, to taste
Ground black pepper, to taste
Kale Salad
¾ pound Brussels sprouts, ends trimmed, outer leaves removed and sliced thin
1 head Lacinato kale, tough ribs removed and sliced thin
¾ cup coarsely chopped, roasted and salted almonds
½ cup dried cherries

Instructions
Dressing
Place the olive oil, lemon juice, mustard, and maple syrup in a jar, cover, and shake vigorously.
Season to taste with salt and pepper and shake again.
Kale Salad
In a mixing bowl, toss the Brussels sprouts, kale, almonds, and cherries together.
Pour on the dressing and toss to evenly coat. Serve immediately.
If making ahead, store the dressed salad in a sealed Glad container for up to 24 hours. The heartier greens will hold up fairly well overnight."

The Lemon kale Salad with Seared Salmon, "Sure! Here's the recipe: 
Author Sprouted Kitchen
Serves 2
Ingredients
4 Cups Kale (lacinato or cavolo nero best), rinsed and dried
1/3 Cup Fresh, Whole Grain Breadcrumbs
1/3-1/2 Cup Fresh Grated Parmesan or Pecorino Cheese
Red Pepper Flakes to taste
2 (5 oz.) Pieces Wild/Sustainably Raised Salmon Filets
1 Tbsp. Dried Basil
1 tsp. Garlic Salt
Ground Pepper
1/2 Cup White Wine
// Dressing //
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Fresh Lemon Juice
2 Cloves Garlic
Pinch of Salt/Ground Pepper
Instructions
1. Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4'' ribbons. Put them all in a bowl.
2. For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt, pepper and red pepper in a blender/food processor and blend to combine. Taste for spice and lemon to olive oil ratio, I find that this is a personal preference. You can also add a touch of honey to mellow out the tang if need be. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.
3. Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a sauce pan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on thickness of your filet. Use your judgement and watch the center of the fish. Remove.


Topic: Tofu Dishes

Topic: Seriously The Best Tofu Scramble
Description: 
Prep
15 minutes mins
Cook
10 minutes mins
Total
25 minutes mins
Author Nisha
Serving size:
3 TO 4
INGREDIENTS
1 14- or 16-ounce (400/454g) block of firm tofu*
1/4 teaspoon ground turmeric
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
½ teaspoon chipotle chile flakes (crushed chipotle chilies)
½ teaspoon kala namak (AKA Indian black salt), plus more to finish**
Freshly cracked black pepper
1 generous tablespoon tahini
2 tablespoons nutritional yeast
½ cup (120 mL) full-fat oat milk, (or other creamy plant milk)
1 tablespoon olive oil or cooking oil of choice
Sea salt or kosher salt to taste
INSTRUCTIONS
1.Drain the tofu. Line a cutting board with a few layers of paper towels or a thin dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
2. Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, black pepper, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
3. Crumble the pressed tofu with your hands into chunks, not too big or too small (see photos in step-by-step instructions for the size).
4. Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
5. Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency.***
6. Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.

Topic: Crispy Sesame Tofu and Mushroom Lettuce Wraps
Description:
Prep
20 minutes MINS
Cook
40 minutes MINS
Total
1 hour HR
Author Nisha Vora
Serving size:
4
INGREDIENTS
Tofu and Mushrooms
1 (14- or 16-ounce / 400-454g) block of extra-firm tofu
16 ounces (454g) of oyster mushrooms (can substitute shiitake mushrooms)
2 – 2 1/2 tablespoons neutral-flavored oil (I used grapeseed oil, divided)
2 teaspoons toasted sesame oil
1 tablespoon tamari or soy sauce (use tamari for gluten-free)
1 tablespoons arrowroot powder (or cornstarch)
1 1/2 tablespoons panko breadcrumbs (if gluten-free, use GF panko or GF bread crumbs)
1 tablespoon black sesame seeds or white sesame seeds
Kosher salt to taste
Freshly cracked black pepper to taste
1 small batch of rice noodles (4 to 6 ounces, or 115 to 170g)
1 large head of Bibb or butterhead lettuce*
Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds
Spicy Almond-Sesame Sauce
4 tablespoons smooth, creamy almond butter
1/2 to 1 ½ tablespoons Sriracha
1/2 tablespoon black vinegar, or 1 tablespoon rice vinegar**
1 tablespoon agave nectar (or maple syrup)
1/2 tablespoon tamari or soy sauce (use tamari for gluten-free)
1 tablespoon toasted sesame oil
1- inch piece fresh ginger, minced or grated
3 garlic cloves, crushed
2 tablespoons water
INSTRUCTIONS
1. Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper (so the tofu and mushrooms don’t stick to the pan).
2. Drain the tofu and press it (how to press tofu instructions are in the blog post under the section “How to make crispy sesame tofu and mushrooms”).
3. Prepare the tofu. Once pressed, chop the tofu into small cubes. Place tofu cubes in a medium or large bowl. Add 1 tablespoon of the neutral-flavored oil, the 2 teaspoons toasted sesame oil, the 1 tablespoon tamari, and 2 pinches of kosher salt. Toss to combine. Then add the arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on the lined baking sheet.
4. Prepare the mushrooms. Clean off the oyster mushrooms with a damp towel. Then, slice off the tough woody ends. Use your hands to separate the bunches into individual mushrooms; for large mushrooms, slice them in half. Add the mushrooms to the same bowl used for the tofu; toss with the remaining 1 to 1 1/2 tablespoons neutral-flavored oil, and season with salt and pepper. Place the mushrooms on another lined baking sheet.
5. Bake the tofu and mushrooms in the preheated oven for 15 minutes. Remove the trays from the oven and toss the tofu and flip each mushroom over. Return to the oven and bake for another 15 minutes, until tofu is crispy and browned and the mushrooms are golden brown and blistered in some spots.
6. While the tofu and mushrooms are baking, cook the rice noodles according to the package. When they are done cooking, drain the noodles.
7.While the tofu and mushrooms are baking, make the Spicy Almond-Sesame Sauce. Add the almond butter to a microwave-safe bowl. Heat for 25 seconds to help loosen it up. Then add the remaining ingredients except for the water and whisk well to combine. Then, stream in the water and whisk to thin out the sauce until pourable but still thick.
8. Assemble the lettuce wraps: Separate the lettuce leaves. Spoon a small amount of the cooked rice noodles on top, followed by the baked tofu and mushrooms. Spoon the sauce on top. Repeat with remaining lettuce and fillings

Topic: Lentils Dishes

Topic: Vegetarian Lentil Soup
Description:
Total Time: 55 mins
Author Katie Webster
 YIELD: 12 cups
Ingredients
2 teaspoons coriander seeds *see ingredient note
1 teaspoon cumin seeds *see ingredient note
3 tablespoons olive oil
2 large sweet onions, diced
2 cups diced peeled carrot
1 cup diced peeled parsnip or turnip
4 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon dried oregano
1/2 teaspoon turmeric
1/2 teaspoon pepper
8 cups vegetable broth
2 cups dry brown lentils (1 pound)
14 ounces canned diced tomatoes, preferably fire-roasted
3 cups chopped kale
1 teaspoon salt, or to taste
1/2 cup chopped cilantro
4 1/2 teaspoons (or 1 1/2 tablespoons) lemon juice, or to taste
Instructions
1. Place coriander and cumin in a small skillet and set over medium heat. Cook, swirling the skillet often until the seeds are fragrant and starting to pop and lightly smoke, 2 to 3 minutes. Remove them from the heat and transfer them to a mortar and pestle or coffee grinder. Coarsely grind them.
2. Heat oil in a large heavy bottom soup pot over medium-high heat. Add onion, carrot and parsnips (or turnip) and cook, stirring often until the onion is starting to brown, about 10 to 13 minutes. Add in garlic, and cook for 30 seconds. Stir in the ground cumin and coriander, smoked paprika, oregano, turmeric and pepper and stir to coat the onion mixture with the spices. Cook, stirring for 30 seconds to bloom the spices.
3. Add broth and lentils and bring to a boil over high heat, stirring occasionally. Reduce heat to maintain a gentle simmer and cook until the lentils are almost soft, about 15 minutes.
4. Stir in diced tomatoes, kale and salt. Increase heat to regain the simmer then reduce it to continue simmering. Cook until the lentils are soft and breaking down and the kale is tender, about 10 minutes more.
5. Remove from the heat and stir in cilantro and lemon juice. 

Topic: Middle Eastern Lentil Soup (Shorabet Adas)
Description:
Prep Time
5 minutes mins
Cook Time
25 minutes mins
Total Time
30 minutes mins
Author Heifa
Servings: 5 bowls
Ingredients
1.5 cups Red Lentils
6 cups Water or Vegetable stock
1 Bouillon Cube
1 cup Carrots chopped
1 Onion chopped
2 Garlic cloves chopped
1 tbsp Olive oil
Salt & Pepper to taste
1 tsp Cumin
1/2 tsp Turmeric
What to serve this soup with:
Lemon wedges
Pita chips
Instructions
1. In a pot, add the olive oil. To that, add the onions, garlic, and carrots. Add salt and pepper to this and then saute for 5 minutes until fragrant.
2. To that, add the lentils and saute for a few minutes. Season with the cumin, turmeric, and crushed bouillon cube. Mix together.
3. Add the cooking liquid and bring this mixture to a boil. Once it reaches a boil, bring down to a simmer. Let this cook for about 25 minutes until the carrots are tender.
4. Once tender, use an immersion blender to puree this soup until creamy. If you do not have an immersion blender, then pour the contents of the soup into a regular blender for a minute until smooth.
5. Enjoy with crispy pita chips and fresh lemon juice!
 
Topic: Chickpea Dishes

Topic: Eggs in Tomato Sauce with Chickpeas & Spinach
Description:
Prep Time:
20 mins
Additional Time:
5 mins
Total Time:
25 mins
Author Hilary Meyer
Servings:
4
Ingredients
2 tablespoons extra-virgin olive oil
4 cups baby spinach, chopped (about 5 ounces)
4 cloves garlic, sliced
2 cups canned crushed tomatoes
1 (15 ounce) can no-salt-added chickpeas, rinsed
¼ cup heavy cream
½ teaspoon salt
4 large eggs
1 tablespoon chopped fresh thyme
½ teaspoon ground pepper
Instructions
1. Heat oil in large skillet over medium heat. Add spinach and garlic. Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.
2. Reduce heat to medium-low. Add tomatoes, chickpeas, cream and salt. Adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with thyme; cover and cook until the eggs reach desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with pepper.

Topic: Cauliflower Tikka Masala with Chickpeas
Description:
Prep Time: 20 mins
Total Time: 20 mins
Author Breana Lai Killeen, M.P.H., RD
Servings:
4
Yield:
5 cups
Ingredients
1 tablespoon coconut or canola oil
4 cups cauliflower florets
¼ teaspoon salt
¼ cup water
1 (15 ounce) can chickpeas, rinsed
1 1/2 cups tikka masala sauce (see Tip)
2 tablespoons butter
Fresh cilantro for garnish
Instructions
1. Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.