Here is a great tasting recipe for launching you and those you love into a new month. It comes from my online friend and blogger Bonnie who lives in Asheville, North Carolina. We met through our shared interest in teaching others about the extraordinary benefits of OIL FREE PLANT-BASED EATING.
Both Bonnie and I are deeply concerned about the disastrous impact of human demand for meat and dairy on health, animal suffering and climate disruption. We teach about these issues at our local Osher Institutes in Lewes, Delaware and in Asheville to raise awareness and to encourage others to make different choices that have life- saving implications.
Bonnie's Portobello Pot roast follows. I added 1/2 package frozen spinach to the recipe and served it with thick slices of whole grain bread. You can find many other mouthwatering recipes where this one comes from.
Posted: 02 Jan 2016 11:00 PM PST This is a tasty comfort food dish; it's nice to have a stew with "gravy." I always liked the potatoes and carrots best so this is a perfect stew dish.
Ingredients 1/2 cup white or red wine, divided 4 large portobello mushrooms, sliced into 3/4-inch pieces 1 large onion, sliced 2 cloves garlic, pressed 2 stalks celery, chopped 3 T flour 1 tsp rubbed sage 1 tsp dried basil 2–3 cups vegetable broth, divided 4 potatoes, quartered 4 carrots, cut into 3-inch pieces Salt and freshly ground black pepper or lemon pepper, to taste 2 teaspoons vegetarian Worcestershire sauce (opt) I didn't have this so I made it optional, but I bet it would have been a good addition. 3–4 sprigs fresh thyme (or 1 t dried thyme) 1 sprig fresh rosemary (or 1 t dried rosemary) Directions
|
Food, Fitness, and Family. |