I was feeling all creative yesterday and wanted to branch out a little into some Gourmet style food (remember I’m still working on my presentation skills!!) so I wanted to veg up some of the old restaurant classics and first up on my list is Mushroom Bourguignon, which was pretty easy to make in all fairness and dare I say it… healthy! Oh yes, you can have delicious meals packed with flavour but without any of the fat inducing ingredients that we really don’t want!

The Bourguignon turned out a treat, it was incredible tasty and the Portobello mushrooms gave it a great consistency. I think this might be on the menu when the in-laws come over again!

I’ve just bought some bananas so will be baking something this afternoon, I’ve seen some fabulous “raw” recipes for banana but I just can’t do it, I need to cook them so I can actually eat them! So I might mash them and pop them in some muffins/brownies or I might opt for a tart of some kind… decisions, decisions!

Mushroom Bourguignon with Sweet Potato Mash and Green Beans (vegan & Gluten free)

MyInspiration Feel The Difference Range

Serves 2 – ready in under an hour

3 Portobello Mushrooms, stalks removed, halved then thickly sliced

4 medium button mushrooms, stalks removed, halved then thickly sliced

2 carrots, peeled then chopped

1 white onion finely chopped

2 cloves garlic, minced

1/3 cup of red wine

1 cup vegan stock

1 tbsp balsamic vinegar

1 tbsp tomato puree

1 bay leaf

1 tsp dried thyme

Black pepper to season

1 tsp cornstarch mixed with 1 tbsp water

Method