A Hearty Vegan Dinner

Portobello Mushroom Steaks, Baby Kale with Garlic and Lemon, 

Baked Japanese Sweet Potato Fries, Brown Rice and Garbanzo Beans.

This might look like a complex meal to plate up, but this hearty
treat is not as hard to recreate as you might think!

I used Japanese Sweet Potatoes to make these baked fries - because I love

the sweet and buttery flavor they naturally have.

and basic Portobello Mushroom Caps for the "steaks"

Portobello Mushroom Steaks

• Portobello Mushroom Caps

• 1 tsp minced fresh garlic for each cap

• splash vegetable broth

• salt/pepper to taste

• sprinkle of herb de provence 

• splash of tamari or soy sauce for each cap

Preheat oven to 375. Meanwhile, dry saute garlic in a large pan, adding splashes of veggie broth as needed so that the garlic doesn't stick. Place mushroom caps in pan and add spices and tamari. Cook on both sides for about 5 minutes each on medium/hi heat. Remove caps from pan and place on non-stick cookie sheet. Bake for 12 - 15 minutes in oven.

Baked Japanese Sweet Potato Fries 

• 3 Japanese Sweet Potatoes, cut vertically in shape of french fries 

• light spray of olive oil - optional

• sprinkle of garlic powder, paprika, oregano, salt and pepper

Preheat oven to 375. Place potatoes and spices on non-stick cookie sheet and bake for 20 minutes. Shuffle potatoes around and cook for an additional 20 minutes. **Note, if you want extra crispy fries, boil your slices of potatoes for 7-10 minutes before placing them into the oven.

Sauteed Baby Kale, Garlic and Lemon

• 1 pack fresh baby kale (about 4 cups raw)

• 1 tbsp minced garlic

• juice of 1 lemon

• pinch of red pepper flakes

• salt/pepper to taste

Dry saute garlic, then add kale, red pepper flakes and spices. Add juice of one lemon to top and enjoy.

Brown Rice and Garbanzo Beans

• cooked brown rice (how ever much you want to cook)

• 1 can organic garbanzo beans, unsalted

• 1 tsp turmeric

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1 tsp miso paste

Poor can of garbanzo beans into a pot with the liquid that was in the can. Cook over medium heat and add, turmeric, garlic powder and onion powder. Once boiled, lower heat and add miso paste, mix well. Serve on top of cooked brown rice.