Vegan Broccoli ‘Beef’?! Yep. This is happening! It’s make-over time!! Traditional Broccoli Beef gets a vegan, gluten free make-over, with meaty, succulent, portabello mushrooms standing in for the beef. (That’s why the ” around ‘Beef’ in the title of this recipe!) Subbing portabello mushrooms for beef in this recipe takes the cholesterol down to ZERO (all plant based foods contain no cholesterol, so if you need to lower yours, eating more plant based foods is a great start!), and they are also a good source of protein and iron. Oh, and let’s not forget to say that this recipe is DELICIOUS! That’s fairly important right?! You will definitely enjoy the full flavors of the sauce and the crunch of broccoli cooked just until it’s crisp, tender. I know that you have food on your mind, so let’s get right into it!…
BBQ Tofu and Braised Garlic Kale Bowl with 5-Minute Ranch
I’m so excited about today’s post! I’m having a bit of a moment with this recipe right now. I got the inspiration for this recipe from a restaurant that we went to on our recent cross country trip. Have you ever eaten something so yummy, so satisfying, and so beautiful that you just. can’t. stop. thinking about it? I guess that’s what they call a ‘foodie crush’, right? So, this happened to me, when I went to the Wild Cow Café in Nashville, TN. (Nashville is the town seen in the photo in the last post…did you guess?) I love country music, and so of course, Nashville is a pretty awesome place to visit! We camped at a beautiful lake. We went to the Johnny Cash Museum – is there anyone cooler than Johnny Cash?!! We ate at the Wild Cow Café, and the Hard Rock Café, both of which made super yummy vegan food for us. And I took LOTS of photos (do I even need to say that? It’s what I DO!), and while I was taking photos, in downtown Nashville, great music was pouring out of every neon lit bar and restaurant up and down the street. Seriously. How could I even leave this place? Music + Photography + Great Food = Lovin’ me some Nashville!!
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