Remembering this beautiful lunch in Turin ๐Ÿ‡ฎ๐Ÿ‡น last week. I made mirinda tomatoes ๐Ÿ… with vegan mozzarella, olive oil, and salt, and brought the artichoke flan and faux meats. All credit to @veganmiam for the rest! Roasted oyster mushrooms ๐Ÿ„ and a sage and tomato white bean stew with glorious amounts of olive oil that would make most of the internet gasp because some B.S. ๐Ÿ‘๐Ÿ‘๐Ÿ‘ Things I'm grateful for: friends who aren't afraid of oil and flavour.
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