Cooking With Mushrooms is Simple
Santa Monica, Ca, October 29, 2022, 1:35 p.m.
How can cooking with mushrooms be easy? Plant Based in the ‘Burbs is in the kitchen with Sherri Sheree and Paige Parsons Roache, showing off a couple of simple vegan recipes. Today we will focus on what Paige made for us, a straightforward dish using mushrooms as the main character. Let’s learn how to bring simplicity into the kitchen…
Plant-Based In The Burbs Hosts and Chefs
Sherri Johnson is an entrepreneur, personal trainer, mother, wife, and lifelong lover of cooking. As a child, she watched her grandmother make magic in the kitchen, which solidified a loving and personal connection to food. Eventually, Sherri discovered a passion for healthy living and veganism. She learned that plant-based eating was not only conducive to a healthy mind and body, but also a compassionate approach to healing the planet and caring for its animals. Through Plant-Based in the Burbs on UnchainedTV, Sherri shares her techniques for creating “veganized” versions of your favorite meals. With her friendly approach and infectious charm, she demonstrates that veganism is not only healthy but easily accessible to everyone. Through this platform, Sherri hopes to encourage others to explore the lifestyle that has completely changed her for the better. Sherri is deeply passionate about helping others step into the highest version of themselves. By sharing her expertise as a personal trainer and advocate for veganism, she helps clients and viewers create the body and lifestyle of their dreams. In addition to physical fitness and delicious food, Sheri plans on launching an activewear brand called W29 that promises to serve as a force to uplift and inspire women.
Celebrating being vegan for 7 years, Paige Parsons Roache has been committed to bringing ECO-VEGANISM to the forefront of every interaction: Environmentally conscious vegan living. After watching the documentary COWSPIRACY, she went vegan on the spot. Her daughter Katelyn, 13 at the time, chose veganism for the animals 6 months earlier. Paige, on the other hand, after being shocked by the environmental impact of eating meat and dairy, chose to go vegan “for the environment.” Soon after, she attended her first pig vigil with LA Animal Save/Animal Save Movement. Once she looked those baby pigs in the eyes, she knew why her daughter had gone vegan. Cooking as a guest chef on LunchBreakLIVE after meeting Jane Velez-Mitchell at VegFestLA, and inspired by Jane’s bold courage, Paige became a Contributor for UnChainedTV. Reporting on all the latest animal rights news. She also became the Senior Booker for UnChainedTV. Now, the Communications Director of UnchainedTV’s streaming network, and co-producer/co-host of the Plant-Based In the ‘Burbs show, Paige brings inspiration, humor, and humbleness to the kitchen, showing simple swap-outs and easy recipes to inspire people to bring more plants to their plates.
Cooking With Mushrooms Can be Super Easy
Mushrooms bring a savory flavor to meals without adding too much fat, calories, or sodium. The benefits don’t stop there, as they are full of nutrients and add value to our health in many ways. Mushrooms have been found to potentially lower cholesterol, decrease the risk of cancer, promote brain health, and support a healthy immune system, among other things. So these little but powerful fungi have many reasons to make their way into our diets.
This savory, garlicky spinach & mushrooms dish Paige made will blow your mind because it is so simple to make, yet it is banging with flavors. It’s a great way to add mushrooms to your diet. This recipe is perfect for after long busy days most of us are consumed with, because it takes very little time and effort to make. Serve atop a bowl of rice and you have a complete meal that will keep you full for hours.
Mushroom and Spinach Dish Made Easy
- Fresh mushrooms of any kind, sliced
- 6 cloves Garlic
- 4 Tbls Miyoko’s Butter
- 1 small sweet onion sliced in strips
- Bunch of organic spinach
- 1/4 Cup of water
- 1 Tbls of nutritional yeast
- 2 Tbls of plant milk
- 2 Tbls of Bragg Amino Acids
- Slice the onion into strips
- Chop up 6 cloves of garlic
- Add both into pan to sauté with Miyoko’s butter.
- Add sliced mushrooms.
- Lastly, add spinach and sauté all of it until soft.
- Remove the completed dish from pan, top onto rice.
- In the same pan, add 1/4 C of water to the pan, the nutritional yeast, plant milk and amino acids. Stir until warm and blended.
- Pour the sauce/gravy over the top. Enjoy!
It’s Time to Start Cooking With Mushrooms
Cooking with mushrooms is a great way to bring added nutritional benefits to your diet. They are a powerful fungi, shown to have a ton of benefits. So go ahead and give this simple recipe a try and let us know how much you loved it. Take a photo of your finished meal and tag @UnChained_TV on Instagram. Looking for other easy vegan recipes to try? Hop on over to our recipe page, where we have a ton to choose from. Until next time…
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.