Stephanie Dianne
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Meatless Dinner: “Meatballs” & Creamy Polenta

Plant-based “meatballs” made with lentils, quinoa and Beyond Meat ground “beef” crumbles served with creamy polenta, red chard, tomato sauce & oregano.

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I’m Stephanie
Writer, Painter, Author, Dreamer, Mother, Podcaster, Memoirist, Vegan Chef and Manifestation Coach


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