So sad to see one series end but it only means the beginning of a new one. And trust me when I say it’s going to get good this summer. Shall we  reminisce and playback what we made here in our First Annual Gluten-free Vegan “Seafood” Bake? Everyone raise their cold glass of Mixed Berry Wine Spritzer as the slow and teary-eyed music is cued:

King Oyster Mushroom “Scallops”

King Oyster Mushroom "Scallops" and Pasta (gluten-free vegan) - Fork and Beans

Vegan “Clam” Chowder

Vegan "Clam" Chowder (gltuen-free vegan) - Fork and Beans

Baked Oyster Mushrooms

Baked Oyster Mushrooms (gluten-free vegan) - Fork and Beans

Baked Shiitake “Shrimp”

Baked Shiitake "Shrimp" (gluten-free vegan) - Fork & Beans

I felt like we were watching the “Actors We Lost This Year” segment at the Oscars. A heart-felt moment. Moving, really. Speaking of moving…


I need to get myself out of this chair. I’ve been sitting here all morning working and I need to stop. Do you mind I cut this one short? I mean, I’m offering alcohol so I’d like to think I’ve covered my bases here.

Mixed Berry Wine Spritzer - Fork & Beans

I knew you’d understand.


Mixed Berry Wine Spritzer

Total Time: 5 minutes

Yield: 2 cups

Serving Size: 2

Calories per serving: 128

Fat per serving: 0


  • 1 c. Riesling wine
  • 1 c. sparkling water
  • 1/3 c. fresh blackberries
  • 1/3 c. fresh blueberries
  • 1/3 c. fresh raspberries
  • handful fresh mint leaves
  • handful ice cubes


  1. Place ice cubes into two cups.
  2. Evenly divide everything into each cup.
  3. Enjoy.

Oh but before I go, what are your weekend plans besides drinking Mixed Berry Wine Spritzers (of course)? Quick, I need ideas as I have nothing planned yet!