By: Neeva Kedem, Founder of Never Meat Again.
So simple and yet, so tasty! I add them to my salads. You can bake them together or separately.
What you need:
- 3-4 Portobello mushrooms, sliced
- 2 Sweet potatoes, sliced
- 2-3 spoons olive oil
- Dried oregano
- Dried basil
- Dried rosemary leaves
- Dried thyme leaves
- Himalayan Pink Salt to taste
What to do:
Place the sweet potatoes and mushrooms in a baking tray. Pour the olive oil on top and sprinkle all the herbs on top.
Bake for 10-15 minutes until the mushrooms are soft and remove them from the tray; continue to bake the sweet potatoes for 10-15 minutes until they soft but a bit crispy.
About Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!