I used to cook with shiitake mushrooms a lot but have used more cremini and portobello varieties lately. The shiitake has a buttery, woodsy taste and definitely lends itself to this particular recipe.
If you don’t have arugula on hand, any other green would work including spinach, kale, or escarole. The key is to mix them into the noodles only long enough to wilt and not cook them.
This recipe is fairly easy to prepare but please do not hesitate to reach out if you have any questions.
My dear friend gifted me with some amazing zucchini this past weekend. I started thinking of some culinary opportunities. The original options of stir-fry, zucchini bread and ratatouille came to mind but I wanted something extraordinary.
A casserole, perhaps, but something with a Mexican flavor. This came together in a matter of minutes and I hope you enjoy it as much as we did.
You can add your own flair by topping it with fresh avocado slices, cilantro or simply a dash of lime juice.
Breakfast is supposedly the “most important meal of the day” which is why it should be both delicious and nutritious. I mean, after all, your body has been waiting at least 10 hours to be fed again!
These vegan discs of deliciousness are also gluten-free and oil-free which makes them a healthier option for pancake-lovers.
You can also opt to top them with fresh fruit or powdered sugar. My personal favorite topping is peanut butter! Because everything is better with peanut butter!