Before this I had never even tried a stuffed portobello mushroom…if the same goes for you, you are missing out!! This particular stuffing went so well with the flavour of the mushroom, creating a divine dish!
This recipe is pretty simple – if I can make it, so can you!!
5 portobello mushrooms
Tbsp. olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
2 small zucchini, chopped
1/2 red bell pepper, chopped
1/2 C. lentils, cooked
1 big handful of fresh spinach
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 C. vegetable broth
1/2 C. goat feta, crumbled – Of course leave out for vegan
1/2 C. havarti or mozzarella, grated – leave out for vegan.. can top with vegan cheese or leave as is. It is still delicious!
salt and pepper to taste
Pre heat oven to 375 degrees
Heat up olive oil in large sauce pan, add onion and garlic. Cook until onions begin to become transparent.
Add zucchini, red pepper, and lentils. I like to add a little salt at this point. Cook until the veggies are tender.
Add additional ingredients, excluding the cheeses and mushrooms.
Cook until spinach is wilted and liquid has evaporated from your mixture–about 5 minutes.
Remove mixture from heat and stir in crumbled goat cheese.
Wipe outside of mushrooms with damp paper towel and trim the stems.
Stuff mushrooms with your mixture.
Place on greased pan and bake for 30-35 minutes.
Top with grated cheese and continue to bake for additional 7 minutes or broil for 5 minutes.
I paired my mushrooms with a fresh bruschetta, toasted baguette and a fresh green salad.
Everyone, even the meat lovers, said they were awesome!
Okay, this recipe is so good! I have gotten similar types of salad before at delis and I really wanted to create my own. This salad reminds me of Fall- with the pumpkin seeds and apples, but it is perfect for a summer picnic, potluck, garden party, or really anytime you want something delicious!
It is great as a side dish or a light main dish.
1 1/2 C. wild rice, cooked
2 C. green lentils, cooked
2/3 C. dried currents
2/3 C. sliced almonds
1/2 C red onion, finely chopped
1 apple, chopped into small chunks
1/2 C. roasted pumpkin seeds
1/4cupwhite wine vinegar
1/3cup canola oil or vegetable oil
Note the dressing is a modified version of a curried salad from Canadian Living
I’ve always enjoyed egg salad sandwiches but now that I’m not really into eating eggs I decided to try make something similarly enjoyable! …and boy, was it ever good! It is a tofu salad sandwich… hope you enjoy!
1/4 block tofu, crumbled or chopped
3 pickles, chopped
1 celery stalk, chopped
1 ripe avocado, mashed
1 tsp. lemon juice
1/2 clove garlic, minced
1/4 tsp. onion powder
1/4-1/2 tsp. cumin
dash of paprika
squirt of mustard
salt and pepper to taste
Fixings of your choice
Combine mashed avocado with lemon juice and garlic. Whip up to remove chunks until smooth mayo-like texture is achieved.
Add remaining ingredients into avocado mixture
Enjoy on a wrap, toasted bread or as is!
Top with your desired fixings!
Note: This time I topped mine with cucumber, alfalfa sprouts, tomato, chives, and romaine lettuce.
When ever I make these cookies they don’t last long, everyone gobbles them up!
1 C. mashed black beans
1 tsp. baking soda
1/2 tsp. cinnamon
1 C. peanut butter
1/3 C. honey
1/2 almond milk
1 tsp. vanilla
1 C. oats
1/2 C. chocolate chips
1/4 C. coconut
1/4 C. almonds
1/4 C. pumpkin seeds or sunflower seeds..or both!
2-3 Tbsp. flax seeds
Note: All ingredients from chocolate chips down can be substituted for anything! Try raisins, dried cranberries, walnuts, etc.
Pre heat oven to 350 degrees
Combine black beans, baking soda, cinnamon, peanut butter and honey, Mix until smooth.
Add in almond milk and vanilla and mix.
Add rest of ingredients and mix until combined.
Drop balls of dough onto greased cookie sheet
Bake for 10 mins.
Sit down and enjoy your heavenly baking!
I love these cookies because they are very satisfying for your sweet tooth and they are very nutritious! Protein packed with the beans, nut butter, and nuts and seeds. They are great as a dessert or a sweet little snack.
I absolutely love vegetables but I know some people cringe when they hear the word broccoli or kale. I want to make it known that putting vegetables along with fruit into your smoothie is a GREAT way to get your veggies in! I’ve been making myself a smoothie every morning and I feel fabulous because of it! It is a great way to start the day.
Today I made a ginger berry smoothie. Lately I’ve been using ginger in lots of things and I love it! If you like ginger I suggest it in your smoothies…it tastes like a vacation to the Caribbean.
I know some might think that the veggies are over board but your taste buds develop a love for them! And in this case, they are blended with all the fruit to create a fresh delicious flavour!
So the above photo is the ingredients I used this morning.
flax seed, Tbsp or so.
ginger, about a tsp. size
Liquid of choice- today I used almond milk and I usually use about one cup but it varies depending on my desired thickness.
Protein powder (Optional) – I like to add some protein powder into my smoothies if I am using almond milk because it is lacking in the protein department!
You can pretty much throw what ever you have into it! I love using beets, kale, apples, cucumbers, cinnamon, cooked pumpkin, cocoa powder, coconut…you get the point, anything goes!
The lunch bell is ringing! Combat your hunger with this tasty and satisfying loaded sandwich.
I’ve always loved grilled cheese so here is a veggie loaded, vegan alternative.
2 slices of whole wheat bread
Tomato, sliced or diced
A pinch of cumin
A pinch of Chili powder
Salt and Pepper to taste
A few drops of your favourite hot sauce- I used the local Ebesse Zozo Dipping Sauce.
Vegan butter/margarine or olive oil
To put this together, I slathered on the hummus on one piece of bread and avocado on the other. I then topped the hummus with the black beans and slightly pushed them in to hold them in place. From there you can pretty much throw it together as you please! Brush outsides of your bread with olive oil or margarine. Heat up a panini grill or frying pan and grill your sandwich to perfection!
Pair with a freshly made salad and voila you have a easy and scrumptious meal!
I decided to skip the salt and I think that was a good decision, the baking soda made it salty enough. I also added about a Tbsp. of flax seeds into the mixture while in the food processor (or blender).
I’d like to show people that there are healthier alternatives to top their pancakes with…it doesn’t need to be butter, syrup and whipped cream. Try out the protein packed peanut butter and antioxidant, nutrient rich berries instead!
I have recently become vegetarian, adopting a mostly plant-based diet. It was several documentaries that I watched that inspired me to adopt this new diet. These documentaries are: Earthlings, Vegucated, Forks Over Knives, Food Matters, Hungry for Change, and Fat, Sick, and Nearly Dead. I would encourage everyone to watch them! After viewing these, I have become very interested and aware of what I put into my body…not that I won’t indulge on a sugary treat sometimes. I’m interested in nourishing from the inside out! I also thoroughly enjoy cooking and baking–making this new food journey enjoyable!