We are now on Day 4… will he make it?
Is he foaming at the mouth?
Is he pacing around hallucinating about steaks and clouds of Porkchops?
Watch the video and see how the Carnivorous Killer is doing today!

Lopez’s Sweet Potato Battered Portabella Mushrooms

INGREDIENTS

• 2 Medium Sized Sweet Potatoes
• Fresh Green Beans
• Fresh Sliced Portabella Mushrooms
• 1/4 Clove of Garlic
• 1/2 cup of 8th Continent Original Soy Milk
• 2 Cups of Bread Crumbs
• 1 Tsp of Butter
• 1/4 cup Soy Oil

DIRECTIONS

Rub down the 2 Medium Sized Sweet potatoes with soy oil, stab with fork to allow ventilation,  and wrap in foil. Bake in 400 degree oven for 45 minutes. (Depending on size of sweet potato)

Dice 1/4 clove of garlic and sautee in pan along with 1 Tsp of butter. Once hot, add sliced Portabella mushrooms into pan and cook on medium-low heat for 5 minutes on both sides.

Once sweet potatoes are finished baking, remove from oven and allow to cool. Unwrap the sweet potatoes and discard of the foil. Cut one sweet potato down the middle and remove 1/2 of the contents from the skin. Place the skinned sweet potato in a bowl and add 1/2 cup of 8th Continent Original Soy milk. Mash together to form somewhat of a paste.

Boil water and snap both ends of the fresh green beans. Once water is boiling, add green beans and allow them to boil for 10 minutes. Strain and set aside for complete dish.

Dip the cooked portabella mushrooms into the sweet potato paste and then coat with bread crumbs. Heat soy oil in a skillet and carefully set the breaded portabella slives into the pan. Allow to brown on both sides, flipping and paying attention to the frying and quickly move to a plate.

Dish the finished portabella slices, the cooked fresh green beans, and the baked sweet potato on a plate. Slice sweet potato to add salt/ pepper/ brown sugar to taste…

and the most important step:

ENJOY!!!!