I love the colors in this recipe and the flavors all harmoniously meld together.
When cleaning out your Portobello mushrooms, remove the stem by gently turning it and carefully remove the black gills using a spoon. Be gentle because the mushroom can easily break apart. You can reserve the stems and use them in soups or stocks but may want to discard after cooking and before eating because they are somewhat chewy…and not in a good way.
ENJOY!
I am not a huge fan of chocolate but my entire family considers it a food group. Therefore, I try to make healthier recipes and opt for darker varieties of chocolate that have a higher concentration of the goodness of cocoa which has been shown to improve health and lower the risk of heart disease.
This recipe can be ready in a flash and stores in the refrigerator in a tightly covered container for 4 to 5 days.
I am also experimenting with trying to make it a filling for vegan cupcakes topped with chocolate ganache. If it works, I will post the recipe soon.
ENJOY!
This recipe is my twist on a traditional Panzanella Salad with the added goodness of fresh zucchini and capers.
If you are looking to make it a little “healthier” I would suggest omitting the vegan cheese but in all honesty, you may want to skip dessert instead!
ENJOY!
Hi, I'm Roxanne.
Thanks for stopping by and welcome to my site.
My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.
Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.
XOXO
