Recipes

RECIPE Hi! Ever eaten shrimp and grits? As a chef, one of the things I've always been known for is Cajun cuisine, and my signature dish was a New Orleans-style Shrimp and Grits.

I've done my best to replicate that delectable avor prole into a more healthy and sustainable dish that would excite the palates of both vegans and individuals that have to be wary of gluten (as I do).

I chose to share this recipe because mushrooms are: 1) a sustainable food, 2) full of health benets that we are only beginning to comprehend, and 3) low in calories and can aid in weight loss if desired.

I am a believer in utilizing mushrooms as oen as possible in your meals because not only are they fabulously tasty, but also the health benets are extensive. In fact, I'm now teaching a class every other week at Rockledge Gardens called Mushroom Mania!, where I take various mushrooms and show how to create amazing dishes. ose interested can sign up to attend on the Rockledge Gardens website.

NEW ORLEANS SEAFOOD ‘N GRITS (THE VEGAN AND GLUTEN-FREE VERSION!) 4 oz oyster mushrooms (gray, yellow, or pink) 4 oz king oyster (king trumpet) mushrooms 4 oz lion’s mane mushrooms 2 cups fresh spinach 1/3 cup red bell pepper (or orange or yellow or a combination), chopped 1/3 cup onion, sliced ¼ cup celery, thinly sliced 1 ½ cup vegetable stock, divided (1 ¼ cup & ¼ cup) 3 T vegan butter or olive oil, or a combo of both, divided (2T & 1T) 2 tsp cornstarch ¾ tsp Fishalicious Seafood Seasoning 1 tsp Bayou Voodoo Cajun Seasoning, or more to taste Heavy splash white wine

Myra from Bitchin' Bohemian Blends Simple. Versatile. Flavortude. www.BitchinBohemianBlends.com Instagram -@bitchinbohemianblends