Plant-Based Meal & A Conversation

Hello It's Seasoned™ Friends,


Two weeks ago we went on Instagram Live with one of the members of "Fighters of the Future LLS". During this time we had the opportunity to learn more about the Leukemia & Lymphoma Society (LLS), and how we can help. In addition to learning about LLS, we were able to share a recipe with our guests. If you were unable to attend the Instagram Live and are interested in learning how to re-create the plant-based meal that we prepared, please read the recipe below.

INGREDIENTS

8-12 oz of mushrooms

2 small onions

1 cup of brown rice

1 ¾ cup water

1 c of water

16 oz of Kale

Coconut Aminos

Epis Lakay

1/4 tsp parsley

1/2 tbs garlic & herb

1/4 tbs savory sazón

1/2 tsp black pepper

1 pt of grape tomatoes

sea salt (optional)

INSTRUCTIONS


Preparing the Rice. Heat 1 tbs olive oil in a large pan over medium-low heat. Add 1 tbs of Epis Lakay and cook until fragrant. Then add in 1 small thinly diced onion, and follow up with adding the washed kale. Add the coconut aminos and water mixture, along with your seasonings. Cover and cook for about 7 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated.


Sautéing the Mushrooms. Thoroughly wash and clean your mushrooms. Chop your portabella mushrooms in half, then season them with your seasonings (garlic & herb, black pepper, parsley, and sea salt). Now, heat 1 tbs of olive oil in a large pan over medium-low heat. Add 1 tbs of Epis Lakay and cook until fragrant. Add in 1 small diced onion, and the seasoned mushrooms to the pan. Follow up with 1 tablespoon coconut aminos and 1/2 tablespoon of water. Cover with a lid and allow your mushrooms to steam.


Sautéing the Kale. Heat 1 tbs olive oil in a large pan over medium-low heat. Add 1 tbs of Epis Lakay and cook until fragrant. Then add in 1 small thinly diced onion, and follow up with adding the washed kale. Add the coconut aminos and water mixture, along with your seasonings (garlic & herb, savory sazón, black pepper, and sea salt). Slice your tomatoes in half, and add them to the pan. Cover and cook for about 7 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated.

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