Regulars to this site have probably noted my love of broccoli and pasta! However, when the two are melded together it is simply heavenly.
This recipe comes together relatively quickly but it uses a few pans so there is a bit more cleanup. (It’s worth it!)
If you are a fan of broccoli let me hear you say “Hallelujah”!
I had a bag of fingerling potatoes and 3 Portobello mushrooms in my refrigerator and decided to get creative.
I love potatoes and usually end up eating them once every 2 weeks (but would honestly eat them every night if I could)!
Although my potato-of-choice is french fries, I try to opt for preparing healthier options.
This is a meal that comes together quickly and is great for leftovers. You can get 12 tacos out of this recipe and still have some of the Avocado Cream sauce to spare.
And, this start-to-finish recipe is ready in less than an hour!
OK, this recipe may look a little advanced but it is actually quite simple. It has quite a few steps but the outcome is positively delicious.
To make the recipe Gluten-Free, try substituting Soyrizo or Tempeh in place of the Chorizo Seitan.
If you don’t have any Herbes de Provence on hand, you can substitute a mixture basil, oregano and thyme.