Vegan Marsala.

July 29, 2017



3 cups of Baby Bella Mushrooms, diced.

1 cup Cherry Tomatoes, halved.

2 cups Spinach.

1/2 red onion, sliced.

2 garlic cloves, chopped.

1 tbsp Coconut Oil.

1/4 cup Red Wine (I used what I had in kitchen, Cabernet.)

Pinch sea salt.

1 box Toasted Pine Nut Cous Cous.



In a skillet, add Coconut Oil, garlic, red onion and mushrooms.  Sauté until soft and fragrant.  Add Cherry tomatoes, sea salt and 1/4 cup Red Wine.  Sauté for a few minutes and add spinach, it will wilt down.  Top mixture on cous cous.  Enjoy :)


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