August 21st, 2016
Roxanne Holland
I love the colors in this recipe and the flavors all harmoniously meld together.
When cleaning out your Portobello mushrooms, remove the stem by gently turning it and carefully remove the black gills using a spoon. Be gentle because the mushroom can easily break apart. You can reserve the stems and use them in soups or stocks but may want to discard after cooking and before eating because they are somewhat chewy…and not in a good way.
ENJOY!
August 19th, 2016
Roxanne Holland
Polenta is a great staple to have in the pantry and on hand for a variety of uses. I really like the basil variety because it gives the cornmeal a bit more flavor.
If you prefer a blander version you can also opt for the vegan Kite Hill Plain Cream Cheese.
ENJOY!
August 17th, 2016
Roxanne Holland
This recipe is my twist on a traditional Panzanella Salad with the added goodness of fresh zucchini and capers.
If you are looking to make it a little “healthier” I would suggest omitting the vegan cheese but in all honesty, you may want to skip dessert instead!
ENJOY!