No-so-Gnocchi, Greens and Portobello Steak

This reminded me of gnocchi, even though it's totally not, but I enjoyed it none the less :)

Not-so-gnocchi, steamed greens and a portobello steak
serves 1

3 red potatoes 1/4 inch cubes
1 small bunch of greens chopped
3 green onions
1 can of tomato sauce
1 portobello mushroom
2 tsp coconut aminos (soy sauce
1 tbsp olive oil
6 dashes garlic powder
5 dashes black pepper
3 dashes red pepper flakes
2 tsp vegan worcester sauce
1/2 tbsp balsamic vinegar
2 tsp oregano
1/2 tsp italian seasoning
1 tsp apple cider vinegar
1 tsp white wine vinegar
2-4 tablespoons of nutritional yeast

Cut potatoes up and throw in a steamer for 30 minutes, add the greens + green onions for a minute at the end.
heat 1 can of tomato sauce with 3 dashes of garlic powder, 3 dashes of black pepper, red pepper flakes 1 tsp oregano, italian seasoning and apple cider and white wine vinegar.  Let it simmer for 2-3 minutes.
Place portobello mushroom on a baking tray, remove stem, make sure gills are face side up, drizzle aminos, olive oil, and balsamic vinegar on top.  Then add 3 dashes of garlic powder, 2 dashes of pepper, 1 tsp of oregano and pop it in the oven for 10 minutes at 400 degrees.

Once the potatoes and greens are steamed put them on a plate and generously scoop tomato sauce on them, take out the portobello steak and put it on your plate -- either to cut up to put on top or eat on the side, can drizzle worcester sauce on top.. leave it on the side as a dip.

and finally generously top with nutritional yeast
:) 

Protein Packed Green Salad

Protein Packed Green Salad
serves 3-4
1 package of baked tofu chopped(or make it yourself)
1 marinated and chopped portobello mushroom
1/2 cup sunflower sprouts
1/2 bundle kale finely chopped
1 cup romaine chopped
1 celery chopped
1 tomato chopped

Marinade
2 tbsp balsamic
2 tbsp lemon juice
2 tbsp coconut aminos (can use other soy sauce)
2 tbsp sunflower seed oil (other oil works as well)

Dressing
3 tbsp tahini
2 tbsp balsamic
1 tbsp lemon juice
2 shakes garlic powder
3 tbsp of water
1 tsp agave
---stir until creamy and smooth

Marinate the mushrooms first.  Put them face up on a plate.  After mixing together the marinade, pour it onto the mushrooms.  Let it soak for 30 minutes, they can also bake for 15 to speed up on the process.

Toss the kale, sprouts, romaine, celery, tomato, tofu together.  Whip together the dressing and stir it into the salad.

Once mushrooms are ready to go, chop them up to also add them.