I heart potatoes. Baked. Boiled. Fried. I never met a potato I didn’t like except of course tater tots and frozen processed hash brown patties, they are nothing short of substandard imitations filled with greasy gobs of preservatives. However, a fresh potato, brimming with calcium, magnesium, iron and potassium, is absolutely incredible.
I have tried this recipe with both white and sweet potatoes and can pretty much guarantee, it is nutritional, satisfying and delicious.
ENJOY!
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!
We lived in Tokyo for 3 years and that is where we fell in love with soba noodles. The great thing about them is they are gluten free which means they will not leave you feeling over-stuffed.
This recipe can be also used by substituting rice for the soba noodles but I would recommend sticking with the noodles because they complement rather than overpower the veggies.
ENJOY!
Hi, I'm Roxanne.
Thanks for stopping by and welcome to my site.
My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.
Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.
XOXO
