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!

Sweet Potato/Heirloom Tomato Soup Recipeggie broth

 

Sweet Potato/Heirloom Tomato Soup

ingredients:

- 3-4 sweet potatoes – pealed and roughly cut

- 2 heirloom tomatoes – chopped (saved the juice)

- 5 – 6 cloves of garlic

- 1 yellow onion – chopped

- sunflower oil (olive oil is fine)

- veggie broth (made my own) – about two cups

- coconut milk

- salt and pepper

- favorite seasonings

directions:

heat oil in pot and add onions and garlic. let cook while you stir for about 5 minutes.

add the sweet potato and tomatoes…

plus seasonings …cook for awhile.. until all tender.. add veggie water (broth) as needed… at least two cups… throughout cooking time.

blend with a mixer…

and add coconut mile in the end..

enjoy!

Sweet Potato & Mandarin Orange-Caramelized Onion Casserole Recipe

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Sweet Potato & Mandarin Orange-Caramelized Onion Casserole

Ingredients:

  • One Large or two Medium sized Orange Sweet Potato (s), peeled and sliced into 1/2-inch disks
  • One large yellow onion, halved and sliced
  • 4 Tbsp vegan butter
  • 2 Tbsp olive oil
  • 6 oz mandarin oranges, mashed into pulpy juice
  • 1/4 cup agave nectar
  • 2 Tbsp brown sugar
  • 1/4 cup chopped walnuts

Directions:

  • Place sweet potatoes in a large pot with cold water to cover, bring to a boil and coo until soft but not falling apart, about 25 minutes.  Drain, and mash.dsc00502

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  • Meanwhile, cook onion, vegan butter, olive oil, mandarin oranges and agave nectar in a large skillet over medium heat, stirring often until onion if soft and slightly golden, about 30 minutes.dsc00503
  • Fold onion and liquid into the sweet potatoes. dsc00510
  • Transfer into a grease casserole dish, smooth and sprinkle the top with brown sugar and walnuts. (It can be prepared to this point up to 2 days in advanced. Bring back to room temperature before heating..)dsc005133
  • Heat in 350 degree oven for 35-45 minutes, or until thoroughly warmed through and lightly browned on top.

ENJOY!!!

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