This succulent mushroom-targeted presentation ought to without difficulty be labeled as a salad I assume. A facet dish perhaps, but genuinely, the mushroom and spinach scouse borrow the show and deserve to serve as the centerpiece of a meal. Nutritional yeast lends a tacky element to this dish and then there are the robust flavors of sun-dried tomatoes and black olives, whole with the meaty texture of the portobellos. Serve with a creamy vegetable lentil soup and a aspect of brown rice for a totally gratifying meal.
Other crammed delights from Lisa's Vegetarian Kitchen:
Stuffed Eggplant Poriyal
Quinoa Stuffed Tomatoes
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Samosa-Style Stuffed Baked Potatoes
On the pinnacle of the reading stack: Sweetly Raw Desserts: Raw Vegan Chocolates, Cakes, Cookies, Ice Cream, and More
Audio Accompaniment: Marsen Jules
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