Quinoa Vegetable Stuffed Portobello Mushroom on a Bed of Godliness Recipe

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Ingredients:

  • Olive Oil (or whatever oil you want to use for coating the baking dish (coconut oil is great too)
  • 6 small Portobello mushrooms (you can use big ones)
  • 1/2 cup Quinoa (soaked and but not drained for 15 minutes before cooking)
  • Yellow Squash cut into small pieces
  • Carrot, peeled and cut into small pieces
  • 1/4 of an onion, chopped into small pieces
  • nutritional yeast
  • salt, garlic powder and pepper
  • lettuce, washed and places nicely around the plate
  • tomato, sliced
  • garlic and onion chives, basil
  • sprouts

*directions to cook Quinoa perfectly:

you may rinse quinoa first, but I not.

1/2 cup Quinoa, soaked, not drained (soak in 1 1/4 cup of water)

add salt to the quinoa water when ready to cook

To Cook: start boiling the soaked quinoa in its original water. Once at a boil, cover and turn down to low and cook for 15 minutes. take of the stove and wait for at least 5 minutes… then, lift lid and fluff.. the quinoa should have opaque tail.

set aside quinoa

Directions after cooking Quinoa:

wash mushrooms and take out the steam and clean out the center

chop all your vegetables (onion, carrot, squash) and add the quinoa

sprinkle garlic powder, nutritional yeast, pepper and salt also, add chopped finely garlic and onion chives into the mixture and mix.

Stuff the mushroom with the mixture stuffing without breaking the mushrooms

oil the backing dish and preheat the oven to 325-350

place the stuffed mushrooms in the baking dish and cover with foil.

once oven is hot, bake for 2–25 minutes.

in the meantime, place lettuce, basil, tomato and sprouts on the dinner plates…

once mushrooms are cooked,

place them on the plate and serve hot.

enjoy!

“Chicken” Salad

 

Ingredients:

Directions:

Boil vegetable broth, squirt in the Bragg Amino Acids. Once boiling, add TVP and mix.. turn off flame and let the TVP soak up the broth.  Wait until the TVP cools – you can place in the fridge if you like. Once cool…

Place all ingredients together.. mix. and cool.

Enjoy.

 

 

Chinese Potstickers

Chinese Potstickers

Ingredients:

  • 8oz tofu crumbled
  • one carrot, peeled and chopped
  • one zucchini, chopped
  • a couple of button mushroom, chopped
  • one celery, chopped
  • handful of broccoli, chopped
  • fresh cilantro
  • 1/4 tsp salt and pepper
  • 1 tbsp of soy sauce or BRAGGS
  • 1/2 tbsp vinegar
  • 1/2 tbsp nutritional yeast

Mix ingredients for the filling in a bowl. Place a spoon full in the mix into the center of the pot-sticker. wet the sides and gentle press together.

Fry: heat 2 tbsp of oil in a large skillet. Add closed pot-stickers. brown on each side. Pour 1/3 of water and cover lid. lower the flame and wait until all the water has been absorbed.

Serve while hot with your favorite sauce.

Middle Eastern Spinach Hummus

Middle Eastern Spinach Hummus

Ingredients:

2 cups of garbonzo beans, soaked, cooked, drained
1/2 cup fresh spinach, chopped
1/4 cup tahini (sesame seed paste) – easy to make too!
2 tablespoons garlic – I use fresh but you can roast them
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon kosher salt

Mix all together in a food processor and serve with warm pita bread.

Can be saved in a fridge for about two weeks.

ENJOY!

Perfect Pop-Corn Everytime

too hot to go outside…

so let pop some pop-corn…

Ingredients:

* 3 Tbsp canola oil
* 1/3 cup popcorn kernels
* 1 3-quart covered saucepan
* Salt to taste

Directions:

Heat the oil in a 3-quart saucepan on medium high heat.

Put 3 or 4 popcorn kernels into the oil and cover the pan.

When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds.

Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

Salt to taste

Blood of Nature

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We have been receiving our organic fruits and vegetables from CSA – Community Supported Agriculture (Inland Empire) on a weekly basis.  Not only have we gotten a beautiful arrangement of vegetables, greens and fruits, it’s different every week. We are supporting our local organic farmers and lighten our footprint on this earth while doing our part to help the community in the ways we feel best fits our lifestyle.

In these boxes, we have receive lots of greens, beets, wild spinach and broccoli rage. I have not yet figured out how to cook all these items, so we have decided to start juicing again. Every morning, I pull out a variety of fruits, vegetables and herbs, and juice them into a beautiful drink to start our day.

Today’s Juice was the BEST I have mad yet, Really, so good, it tasted like it was the blood of nature. Here are the ingredients:

  • 2 baby beetsbaby-beets
  • wild spinachwild-spinach
  • collard greens – a few leavescollard-greens
  • arugula greensarugula
  • broccoli Rabebroc-rabe
  • ginger – a little square piece, maybe a teaspoon (pealed)ginger
  • half of a cucumber with peal on if organic (peal the skin off if it’s not organic)pepsi_ice_cucumber_2
  • 3 Fuji applesi-apples-fuji
  • 3 small carrots, washed but not pealedcarrots

Unbelievable!!! Yummy!!!

Two Thumbs UP!!!

Krista’s Christmas Granola Recipe

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Krista’s Christmas Granola Recipe

Ingredients:

  • 8 cups rolled oats
  • 1 1/2 cups wheat germ
  • 1 cup sunflower seeds
  • 1 cup finely chopped almonds
  • 1 cup finely chopped cashews
  • 1 cup finely chopped pine nuts
  • 1 1/2 teaspoons salt
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 3/4 cup agave nectar
  • 1/2 cup vegetable oil
  • 1/2 cup apple sauce
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 1 cup sweetened dried cranberries
  • 1/2 cup dried dates

Directions:

  • Preheat the oven to 325 degrees F. Line baking sheets with parchment.Combine the oats, wheat germ, sunflower seeds, almonds, cashews, and pine nuts in a large bowl.
  • Stir together the salt, brown sugar, maple syrup, agave nectar, oil, apple sauce, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. dsc00459
  • Spread the mixture out evenly on the baking sheets.
  • Bake in the preheated oven until crispy and toasted, about 20 minutes.dsc00468
  • Stir once halfway through. Cool, then stir in the dried fruit.dsc00471
  • Store in an airtight container.

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