Recipes
Wild Mushroom, Portabelllo and Vegan Sausage Wellington
Adapted from The Washington Post recipe for Roasted Portobello Mushroom, Pecan and Chestnut Wellington, Goatlandia founder Deborah Blum has made her own version she calls Roasted Wild Mushroom, Portabello & (Vegan) Sausage Wellington. Not only are we sharing the recipe, you can watch Deb make it in this video!
Chocolate Molten Lava Cake
Deb says, “I love this recipe because it’s super easy to make and everyone loves it. I like to top it with berries that have been lightly sautéed in butter, cointreau or lemon juice, and sugar. And then vegan whipped cream of course 🙂 And you can add on top a few flakes of Maldon salt; this really makes the chocolate flavor pop!"
