1 sweet potato slice ¼ inch thick
¼ teaspoon cup olive oil
¼ teaspoon Sandra’s Spice
⅛ teaspoon Sea salt
¼ teaspoon Lea Perrins Worcestershire sauce
apple cider vinegar
1 tablespoon molasses
1 teaspoon steak seasoning
4 large Portobello mushrooms
1 cup finely chopped red cabbage
1 teaspoon finely chopped garlic
2 brunches broccoli rabe
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ cup finely chopped parsley
Pre-heat oven to 450. In a medium baking tray, cover with aluminum foil and set aside.
(While the oven is pre-heating prepare marinades).
In a small bowl add ¼ cup olive oil, ¼ teaspoon Sandra’s Spice, a pinch of sea salt and mix well. Use a pastry brush to lightly coat the sweet potato slices on each side, place on baking tray and bake for 10-15 minutes.
Marinade for Mushrooms
In a small bowl add ¼ teaspoon Lea Perrins Worcestershire sauce, ¼ teaspoon apple cider vinegar, 1 teaspoon molasses, 1 teaspoon McCormicks steak seasoning, ¼ cup olive oil and mix well.
In a medium sauté pan over low heat, lightly coast with cooking spray. Use a pastry brush to coat the mushroom fins with marinade. Place mushrooms in sauté pan fin side up and cover for 8 minutes or until mushrooms are cooked.
Marinade for Red Cabbage
In a small bowl add 2 tablespoons apple cider vinegar, 1 teaspoon agave, ¼ teaspoon smoked paprika, ¼ teaspoon Sandra’s Spice, a pinch of sea salt, black pepper and mix well.
In a medium pan over medium heat, lightly coat with cooking spray. Add red cabbage, garlic and red cabbage marinade, stir well for 2 minutes and remove from heat. Add cooked mushroom and cover off the heat.
Over medium heat, use the mushroom pan with the juices and add broccoli rabe, ¼ teaspoon onion powder, ¼ garlic powder, a pinch of sea salt and black pepper and stir well for 2 minutes.
Place mushroom on serving plate. Add parsley to red cabbage, stir and place over mushroom fins, add sweet potato slices and broccoli rabe.