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Giggles fill the air as Tabitha Brown and her daughter, Choyce, greet Vogue for this week s episode of Tabitha s cooking show. “Why are we bending down here, sis?” Tabitha asks Choyce after introducing her. “Because it s our business, we re telling them a secret,” Choyce replies. “We re about to make some pasta.” Some delicious lobster mushroom pasta, that is. “Let s go over the ingredients, shall we?” Tabitha poses.
First you ll need lobster mushrooms. “They have the color of lobsters and even the texture, once they re cooked,” Tabitha adds. You ll also need freshly chopped kale, white onion, cut tomatoes, multi-spice seasoning, and garlic powder. “Normally I would use freshly cut garlic, right? But I ain t got none, so we re gonna use garlic powder," Tabitha says. Start by adding the chopped lobster mushrooms in with the veggie broth to a pot, along with the chopped onion. Then you can add your tomatoes and garlic powder. “We build it up!” Tabitha sings as Choyce pours in the garlic powder, noting to add a lot for maximum flavor. Follow up with your multi-spice. “The more flavor the better,” Tabitha says. Make sure to stir it all up in the pan and let it simmer before adding the kale.
After boiling for a few minutes, Choyce adds the noodles to the boiling pot of water with a dash of olive oil, garlic powder, and a pinch of salt. “You ve got to flick the wrist," Tabitha tells Choyce as she adds in the spices. As things are sizzling up in the lobster mushroom pan, add in your vegan butter and let it melt before adding in the kale and more seasoning. “let it continue to cook down for 5-7 minutes,” Tabitha instructs. “Then you re going to drain your noodles,” before adding them into the sauce. “If you don t want to add them in you don t have to, you can pour the sauce on top of the noodles, but this is how we did ours.” Next? Grab your bowls. “We re adding a little vegan parmesan on the top," Tabitha says. “Let us pray," she says before they dig in to the mouthwatering dish. “Now you think you can make it without me?” Tabitha asks Choyce. “I think you can,” she adds, before looking at us: “And I think you can, too.”
Lobster Mushroom Pasta by Tabitha and Choyce Brown
Ingredients:
Lobster mushrooms
Kale
Pasta of your choice
Garlic powder or freshly cut garlic
Multispice seasoning
Olive oil
Vegan butter
Veggie broth
Ready cut tomatoes
Recipe:
Chop your lobster mushrooms and add them in a simmering pan of veggie broth and chopped onions. Add in tomatoes, multi-spice seasoning and garlic powder.
Cook noodles in boiling water with olive oil, garlic powder and salt.
Add in vegan butter to the pan with the lobster mushroom in it and let it melt down. Add chopped kale in next. Let it continue to cook for 5-7 more minutes.
Drain your noodles once cooked.
Add noodles to pan and mix in thoroughly. Or keep separate.
Grab a bowl and serve!