An easy appetizer that combines two of my favorite classic recipes? Sign me up for these potato skin nachos!

RECIPE: http://bit.ly/2Tkq4JW
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Welcome to Tia Mowry’s Quick Fix! Weekly uploads that will help you solve life’s little dilemmas FAST! From quick ideas for a weeknight meal, to beauty tips that will get you out the door in a flash, Tia has got you covered! SUBSCRIBE for your weekly Quick Fix! New videos post every Friday! #TiaMowrysQuickFix

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Hi guys !!
I am so exited for Sophia's new video.
This recipe is A-M-A-Z-I-N-G !!! Just give it a try !
I love how Sophia brings us easy, real, accessible recipe that taste so incredible. I am just producing these videos so at the end of it I can just eat what she made ahaha !

Make sure to follow Sophia on IG @sophia_roe

love u guys
V

Polenta with Sautéed Mushrooms


Creamy Soft Cooked Polenta
1 cup fine-milled polenta
1 ½ CUP stock of your choice
4 ½ cups of water
2 cloves smashed garlic
½ cup cashew milk
½ tsp sea salt
Garnish: toasted pine nuts, chili oil,

Place a dutch oven, or heavy bottom skillet over medium heat. Add stock, water, and cloves of garlic to pot. Bring to a low simmer, and then stream polenta in slowly, continuing to stir mixture. (very important not to let boil, and continue to stir, as polenta can scorch easily) Continue to stir for at least 5 minutes until mixture starts to really thicken. Bring temperature to low, and a place lid on mixture. Continue to cook for at least 15 minutes, stirring mixture every few minutes. After 15 minutes or so, add cashew milk. Taste for seasoning, add salt & pepper at your discretion

*stop cooking at 15 minutes for a more grit/course texture


Satuéed Mushrooms

1 ½ cup assorted mushroom varieties, chopped
2 tbsp. grapeseed oil
5-6 sprigs of fresh thyme
2 cloves garlic
½ tsp. sea salt
1-2 tbsp vegan butter (or regular butter)
1 tsp lemon zest


Bring a heavy bottom skillet to medium high heat, add grapeseed oil. Add mushrooms, thyme. Season with sea salt generously. Sauté for 3-5 minutes, add thyme and 2 smashed cloves of garlic. Stir for another minute. Add butter to the pan, and spoon melting butter over mushrooms while cooking. Add a splash of lemon, to help scrape brown bits off pan. Check to make sure mushrooms are seasoned. Turn off heat, and add lemon zest to mushrooms.

To serve: Place ½ cup polenta on a plate, and top with sautéed mushrooms. For texture, add toasted pine nuts, or pumpkin seeds. Finish with a touch of chili or your favorite flavored oil
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Super simple vegan meals with Iron in mind. One with a good source of Iron and one incredibly high in iron! Let me know if you want more Iron recipes. Hope you enjoy them!

PRE ORDER MY COOK BOOK! Over 100 of my Vegan Recipes!
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Sweet Potato + Black Beans
1 red onion
4 cloves of garlic
1 red pepper
2 tsp ground coriander
2 tsp ground cumin
2 tsp paprika
1 tsp maple - optional
1 tbsp tomato puree
2 large tbsp raw cacao
800g chopped tomatoes
800g black beans
200ml vegetable stock
Salt and black pepper to taste
Coriander
Fresh Lemon
Spring onions

Vegetable Rice
1 cup of brown rice
200g sugarsnap
1 red pepper
1 chilli pepper
4 spring onions
1 large thumb of ginger
4 cloves of garlic
50-100g fresh edible seaweed

Aubergines
¼ cup soy sauce (or coconut aminos)
2-3 tbsp maple syrup
1 tbsp rice wine vinegar
1/2 juice from one orange
1 teaspoon cornstarch
1 tablespoon water

Make Kelis' jerk sauce at home: http://bit.ly/Jerk-Sauce

Kelis knows a thing or two about sauces. In fact, in addition to being one of the most famous singers in the world, it turns out she’s also a Cordon Bleu-trained saucier, so she invited MUNCHIES into the kitchen to teach us how to make her signature jerk sauce. You know how men buy cars? She buys blenders.

How To Make Fig and Onion Glaze with Kelis: http://bit.ly/1zSWEj0

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