If I Could Start the HIGH CARB Lifestyle over.
Hey Guys, check out today's video where I share my response to Nadja NoCheese's video.
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Wednesday, February 25, 2015
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Tuesday, December 16, 2014
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Wednesday, December 3, 2014
Check out our response video to Mercy for Animals post on, "8 Annoying Things Vegans Hear Over the Holidays…And How to Respond." We thought that was nice and all, but we're feeling feisty, so we're ready to kick it up a notch!
Wednesday, October 15, 2014
Hey Guys! I have a special treat for you guys today! I’m partnering up with some friends to bring you all the perfect fall video recipes. So, for my recipe, I’ll be making a Deliciously Stuffed Oyster Mushroom. Now, if you think that sounds good, check out what my friends will be making: Clam Free Chowder, and Pumpkin Pie Latte. Yum! Check out my video below to get the other recipes! :-)
Deliciously Stuffed Oyster Mushrooms
You will need:
½(10-ounce) package of frozen chopped spinach
12 large, fresh mushrooms
1 to 2 (8-ounce) containers of oyster mushrooms
1 (14-ounce) container of shiitake mushrooms (optional)
½ - 1 cup finely chopped onion
½ cup of bread crumbs
½ cup vegan parmesan cheese
Prepare spinach according to package directions; drain and pat dry with paper towels. Set aside.
Remove stems from mushrooms, discarding stems.
Add 12 mushrooms to skillet over medium heat and sauté 4 minutes or until barely tender. Remove from skillet, and place cap-side up in your baking sheet.
Add onion, shiitake, and oyster mushrooms to your cooking pan and sauté 3 to 4 minutes or until tender. Remove from heat. Stir in reserved spinach, bread crumbs, 1/3 cup vegan cheese, and seasonings. Spoon mixture evenly into mushroom caps; sprinkle with remaining vegan cheese.
Bake at 350° for 15- 20 minutes or until thoroughly heated.