#Vegan Side Dish #Vegetatian Could be #NotVegetarian

#2 Daughter is a vegan, so there’s not much for her to eat at family feasts besides celery and garnish. Butter and bacon are added to just about everything, so even vegetables aren’t safe. So I always make something vegan to take for her. Here is today’s:

I cooked portobello and shiitake mushrooms in olive oil, with some salt and pepper and Penzeys Tuscan Sunset seasoning mix. Then I added quinoa and water (two parts water to one part quinoa), Kitchen Accomplice’s vegetable concentrate, and a splash of white wine. Brought it to a boil, reduced to simmer, covered, and it was done in 20 minutes.

If you didn’t want it to be vegetarian, you could add beef broth and bits of beef, or chicken broth and bits of chicken, or whatever.

A WRITING PROMPT FROM ME TO YOU: Do you like mushrooms? Why or why not?



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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