This recipe is a recreation of one of my childhood favorites and makes a super soul-satisfying meal when served with mashed potatoes and peas! Fried portobellos are incredibly hearty and meaty, which makes them the perfect substitution for the steak in country fried steak. I like to use the whole mushroom in this recipe, stem and all. Because the stems are so great texturally it would be a shame to toss them out, so we’ll dice them up and sautee them to use in the peppercorn gravy.
This is something I’ve been making ever since I went vegan about five years ago and still make on the regular. They are crispy, spicy, and totally crave-able! Here they are pictured with my creamy Cashew Mac and stewed kale. But I also love these with mashed potatoes and stewed collard greens, it all works so well together. I like to dip them in the mashed potatoes or vegan ranch! Honestly, though, these little nuggets are good enough on their own. Hope you like them!
I have been searching for dairy-free boxed macaroni and cheese for a long time that is actually rich and flavorful. My search ended when I made this! And this recipe is infinitely better than anything you will find prepackaged and just as easy to make, as long as you have a high powered blender. Make sure to soak your cashews ahead of time and you’re on the way to super creamy vegan macaroni. It’s infinitely better than anything you’ll ever find frozen or in a box.
This recipe for focaccia bread is actually really simple, easy, and requires minimal kneading, the hardest part of the whole process is waiting around for a few hours while it rises. Fresh Tomato and Herb Focaccia Bread is great just dipped in olive oil and a nice balsamic vinegar, along with Italian food or sliced open for sandwiches like a fried eggplant sandwich is so good on this bread.