Japanese Stuffed Mushrooms (V)
I've been discussing with my business partner a.k.a. my handsome man about what my goals for this new world that I call blogging. If you'll know anything about me, it is that I suck at making decisions at a quick rate. I'm in the process of starting up my own website domain so I can start posting my recipes up on sites like Yummly and Finding Vegan and I am not so sure how I want to go about this, as I am debating whether I can juggle the weight between blogging for you guys, work, and school. Most of you might be like, "Oh, that's doable!" But not me, sadly. I've spent a good amount of time in the past couple of years ruining my time management skills and I wouldn't want to start projects I cannot keep up with! Sigh... In other words, I'm a bit scared. I don't know the final decision yet, but I know I'll be doing some sort of blogging, if anything it'll be Instagram and here for now.
Well if you're here for these delicious bites ....
Then you're at the right place! Let's get straight down to business.
Japanese Style Stuffed Mushrooms (Vegan)
mushrooms (without stems)
- 06 August
- 2 green onions, chopped
- 2 blocks of organic tofu, mashed(like tofu scrambled)
- 1 handful of spinach, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 beet, fresh & julienned (topping)
- 1 tbsp liquid aminos (or soy sauce)
- 1 tsp truvia
- 1 pea size of wasabi
- 1 tsp tumeric
- 1 tsp curry powder