NYT Cooking: In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golde
Meaty without the meat! This vegetarian lasagna is filled with creamy ricotta & herbs, mushrooms, spinach, and kale. Be sure to swap in whole wheat noodles! It's then topped with Gruyère and Raclette cheeses for the ultimate melty cheese experience!