Lemon Ginger Saute

10 large mushrooms - sliced

5 leaves kale - chopped

1/2 red onion - diced

2 large cloves garlic - minced

LOTS of ginger :) 3 tbsp - minced

1 tbsp black pepper

1 tsp crushed red peppers

1tbsp sesame seeds

2 tbsp Bragg's liquid aminos

All of the above gently sautéed in 2 tbsp coconut oil and the juice of 3-4 lemons and/or limes.

Serve on a bed of plain cooked quinoa.

ENJOY!! :)

Taco Tuesday~ Mushlano Tacos

This one of my super successful "winged-it" dinners. Just went for it and nailed it!

Love it when that happens! :)

Saute the following in grapeseed oil:

1 sliced large poblano pepper

1 sliced large portobello mushroom

1/2 sliced red onion

2 large diced cloves of garlic

About 2-4 tbsp of Bragg's liquid aminos

About 2-4 tbsp lemon juice

On the Bragg's and lemon juice, my measurements are guesses. I usually just eye ball it and keep putting more until it tastes good.

Lots of black pepper!

Funny story. When I went to sprinkle in the black pepper, the entire lid came off and a huge mound of balck pepper poured into the pan. I scooped out what I could, but there was still a LOT left. I was afraid it was going to ruin the dish, but it actually came out really good. So, I guess, use a LOT of black pepper. Especially if you like heat.

Warm tortillas on the stove top so they become slightly crunchy. Top with some shredded cabbage, the above "mushlano" mixture and some feta cheese and...

ENJOY!!

Stuffed Portobello Mushrooms

This is a first for me: Stuffed Portobello Mushrooms. This is such a versatile dish. You can really add or eliminate whatever you want. Here's the laundry list of things I used (I chopped or diced every ingredient and mixed together):

The stems of the mushrooms

Yellow bell pepper

Cherry tomatoes

Onion

Spinach

Cauliflower

Garlic

Carrots 

Capers

Sundried tomatoes

Fava (or any type) beans for added protein

Feta, parmesan & mozzarella cheeses

Basil, pepper & cumin

Baked at 400* for about 30-40 minutes.