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HEY DOLLS!♥ I MADE THIS BLOG WITH THE INTENTION TO INSPIERE AND SHOW YOU HOW EASY LIVING A VEGAN LIFESTYLE CAN BE! FORGET THE “ITS TOO EXPENSIVE” COMMENTS. HERE I WILL SHOW YOU THAT ANYONE CAN DO IT! I DECIDED TO BECOME VEGAN AFTER BEING HORRIFIED BY DOCUMENTARIES AND THE MOVIE “EARTHLINGS”. I TELL YOU, I AM UNSURE ABOUT A LOT OF THINGS IN MY LIFE, BUT WHEN IT COMES TO MY DECISION ON BEING VEGAN I KNOW IN MY HEART THERE IS NO OTHER WAY. PLEASE FEEL FREE TO MESSAGE ME WITH ANY OF YOUR QUESTIONS OR CONCERNS. THE MORE KNOWLEDGE YOU GATHER, THE WISER YOU’LL BECOME:) I’M VERY FRIENDLY AND I’M JUST A GIRL ON A MISSION TO SHOW YOU JUST HOW WONDERFUL AND HEALTHY YOUR LIFE CAN BE WITH JUST SOME SIMPLE REARRANGEMENTS :)
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All recipies Breakfast Snacks/Drinks Dinner Dessert Credit
Harvest-Stuffed Portobello Mushrooms
Ingredients
2 tablespoons olive oil, plus extra for brushing
1 onion, finely chopped
1 cup cashews
4 cloves garlic, minced
1 cup cooked brown rice (or grain of choice)
1 can lentils, rinsed and drained
¼ cup breadcrumbs
½ cup vegetable broth
1 teaspoon dried basil
1 tablespoon fresh thyme leaves, plus extra for garnish
6 Portobello mushrooms, stems and gills removed
1 tomato, sliced into thin rounds
Sea salt
Freshly ground black pepper
Procedure
Preheat oven to 350 degrees F.
In large skillet, heat 2 tablespoons oil over medium/high heat and add onions and cashews. Season with salt and pepper and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes until fragrant.
In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil, and thyme. Mix together and season to taste with salt and pepper.
Brush both sides of mushrooms caps lightly with olive oil and place top-side-down on a lightly oiled sheet pan. Stuff mushrooms with about ½ cup of the lentil stuffing, and then press one tomato slice on top of the stuffing.
Bake for approximately 30 minutes, or until the stuffing is browned and mushrooms are cooked through. Garnish with extra fresh thyme leaves and let the feast begin! YUM!
33 notes
tags: Chloe Coscarelli food recipies vegan yum dinner

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