A collaborative effort on Steve’s birthday. He selected the ingredients; I made the dish. Pasta sauce with all our favorite ingredients over thin spaghetti, topped with pan-fried Portobella mushroom. Drizzle with Truffle oil and sprinkle with plant parmesan cheese shreds!Extra toppers included fresh basil and daiya blue cheeze dressing!
A sauce that has defined us forever. We must be Italian! Add the portobella mushroom, animal-free chicken and Meyer’s lemon and it’s an extra special treat. Just what we like and deserve!Fresh herbs and San Marzano tomatoes – Wow!Cauliflower and fresh beefsteak tomatoes too? You betcha!
A creamy mash with sauteed cabbage, onion and green pepper. Molded on a platter, then topped with Marsala sauteed white button and Portobello mushroom. Topped with BLACK WALNUT MARSALA GRAVY! Who says the Irish can’t cook? Well, I took their peasant dish of mashed potatoes and cabbage and elevated it to haute cuisine status. So here it is. This Irish gal CAN cook!