Bok choy and Mushroom Saute

1 head of bok choy, chopped

1 container of mushrooms

Roasted sesame oil

Sesame seeds

Soy sauce

Red pepper flakes

Put a bit of roasted sesame oil in a skillet with a cover.  Add bok choy and mushrooms.  Drizzle with soy sauce and sprinkle sesame seeds and red pepper flakes.  Cover and cook on medium low for 10 minutes.  Stir.  Cover and cook for 2 additional minutes.  

Should still have a bit of crisp to it.  Add salt if you like but the soy sauce should cover it.  (I use gluten-free soy sauce.)

We eat this a lot.  Bok choy has all kinds of super healthy benefits.  Check it out HERE.

Portabella Topped Fettuccini

This is definitely a grown-up taste meal.  Kids might not like it.  I adapted it from a non-plant-based recipe which called for chicken broth and cheese and I really love the clean taste of it.  

2 portabella mushroom caps, chopped

4 cloves of garlic, minced

Red pepper flakes (whatever heat amount you desire...I used about a teaspoon but we like a bit of heat.

Juice of 1 lemon

2 tablespoons olive oil

1/4 cup cooking white wine (you can use a dry white wine)

Handful fresh parsley, chopped

Fettuccini pasta

Cook pasta.  Saute garlic and red pepper flakes for 1 minute, add mushrooms.  Cook for 2 - 3 minutes (until mushroom shrinkage occurs...LOL).  Add white wine, juice of lemon and parsley.  Cook for 3 minutes.  Spoon on top of fettuccini.