Tag Archives: parmesan

Oil-Free Vegan Portobello Mushroom Parmesan

To. Die. For.

Ok, so you used to love chicken parmesan. Or maybe even veal parm. And then you went plant-based. Yeah, me too. So what’s the logical move? Eggplant parm, right? Sure, except for a couple things. First, it’s usually fried in oil. Sure, we can fix that. Second, if you want to do it right, you need to slice the eggplant super thin and layer it. It can be a long process. If you make thick slices, you risk undercooking or overcooking and you either end up with tough cutlets or a mushy mess.

Enter the mushroom. I honestly never heard of or even thought of this (not sure why) until I saw it on the menu at a local sandwich shop. So I tried it and WOW. I had to make my own whole-food plant-based version. So here it is!

Hint: DO NOT SKIP pre-cooking the mushrooms. You have to cook the water out or this isn’t going to work well.

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Mini Triscuit Pizzas

Need a quick and easy appetizer for the next big game? Want to make a snack for the kids on their sleepover? Here’s the perfect crowd pleaser!

When I was a kid, a family member used to make these for me on occasion, but of course with mozzarella and real pepperoni. I loved this snack so much, I never forgot it, and I’ve recreated a plant-based version for you! I hope these will be a favorite in your house too.

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