As many of you know, I have been on a vegan diet to support my husband, Stephen. He has arthritis and does not want to take the medications that may help but could also damage other parts of his body. So we went on a 3-week wellness retreat to seek alternative methods. After the second week of eating an all-vegan diet, his wedding band fell off because the inflammation had gone down so much. We committed to staying with this diet for one year, which is how our vegan food adventure began. It has been a food challenge, but I have had fun recreating my favorite dishes using vegan options. This is a take on the classic Filetto Pepe Verde. This meaty Portobello with a delicious creamy peppercorn sauce pairs very nicely with a robust red wine like Madonna Nera Brunello di Montalcino.