This food addict will post every meal and every food purchase as a social and personal experiment to see whether publicizing these intimate choices will result, overall, in healthier behavior and weight.

Sunday, April 24, 2016

Vegan Portobello Tomato Napoleon

Here's another easy and delicious recipe.

Water sauté a portobello mushroom cap as well as a few slices of any type of tomato of your choice.  I tend to use Roma tomatoes because I find them easier to deal with. Steam a few spears of asparagus. Take some smaller mushrooms of your choice, slice those, and steam (or water sauté) them for three minutes. Make the pesto sauce that I posted previously, which you can find here. Remove the veggies from their various cooking apparatuses, and I suggest that you place the portobello cap on some paper towels to soak up excess water. Stack to your liking, and you're done!


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