Meatless Monday

Portobello Pizzas

SERVES 4       Picture and Recipe adapted from Vegetarian Times

Ingredients

• 4 giant Portobello mushroom caps (about 20 oz. total)
• 2 Tbs. balsamic vinegar, or more as needed
• 1 1/2 Tbs. basil pesto sauce
• 1 1/2 cups shredded combination low-fat mozzarella and provolone cheeses
• 2 oz. sun dried tomatoes chopped
• 6 artichoke bottoms (6 oz.), chopped
• 2 Tbs. (1 oz.) chopped oil-cured olives, optional
• Pinch oregano

Directions

1.       Preheat oven to 425F. Line baking sheet with foil, and spray foil with nonstick cooking spray. Prep vegetables.

2.       Wipe mushroom caps clean, and remove stems. Using small spoon, gently scoop out black gills on underside of mushroom caps, and discard gills. Place mushrooms, cap side down, on foil-lined sheet.

3.       Combine balsamic vinegar and pesto in small mixing bowl, and brush mixture on mushroom caps. Place in oven, and cook for 5 to 7 minutes, or until tender.

4.       Meanwhile, Chop the mushroom stems finely and place in a bowl. Add to the bowl 1 cup cheese, sun dried tomatoes, artichoke bottoms, olives and oregano, tossing to mix well. Remove mushrooms from oven, and, dividing mixture evenly, fill each cap. Sprinkle remaining 1/2 cup cheese over mushrooms.

5.       Bake 7 to 10 minutes more, remove from oven and serve.

 
Large Portobello mushroom caps are the foundation for mini pizzas, packed with the same intense flavors as the standard pizza-parlor pie but minus the calories. Serve with garlic toast and a tossed green salad, and end with an fresh oranges slices with cinnamon for dessert.

Top 3 Reasons to Eat Rutabaga

The Rutabaga is a root vegetable that looks very much like a turnip with yellow-orange flesh and ridges at its neck. Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food in American dining. It's actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite.

1.       Rutabagas store so well, up to one month in the refrigerator and up to four months in commercial storage at 32 degrees, they are available year round. When buying rutabagas, select the ones that are yellow to tan in color and have a smooth, unblemished skin with no signs of wrinkling or shriveling. For cleaning rutabagas, scrub them first and peel in case the skin is thick or wax coated.

 

2.       Rutabagas are very low in Saturated Fat and Cholesterol. They're also a good source of Thiamin, Vitamin B6, Folate, Calcium, Magnesium and Phosphorus, and an excellent source of Dietary Fiber, Vitamin C, Potassium and Manganese.

 

3.       Rutabagas can be steamed, boiled and mashed, sautéed, baked or roasted. They make a great addition to soups and dishes with a little sweetness like honey or dried fruit. Rutabagas make an excellent dish when mashed with an equal amount of potatoes. Cut the rutabagas into cubes and boil them. Toss them with raisins, chopped walnuts and a little honey. Rutabagas are great when served fresh in salads or chopped up and served with crunchy vegetables as a snack.

Turnip and Rutabaga Stir-Fry

Yield: 4 servings (serving size: 3/4 cup)

Ingredients

·         2 teaspoons vegetable oil

·         2 teaspoons minced peeled fresh ginger

·         2 garlic cloves, minced

·         2 cups (3-inch) julienne-cut peeled turnip (about 1/2 pound)

·         2 cups (3-inch) julienne-cut peeled rutabaga (about 1/2 pound)

·         1 cup sugar snap peas, trimmed and each cut in half lengthwise

·         1/4 cup fat-free, less-sodium chicken broth

·         3 tablespoons low-sodium soy sauce

·         2 teaspoons cornstarch

·         2 teaspoons mirin (sweet rice wine)

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add turnip and rutabaga; stir-fry 1 minute or until crisp-tender. Add sugar snap peas; stir-fry 30 seconds.

Combine broth, soy sauce, cornstarch, and mirin in a small bowl; add to pan. Bring to a boil; cook 1 minute, stirring constantly.

Adapted from Cooking Light

Meatless Monday

       Vegetarian Three Bean Chili

Yield: 6 servings (serving size: about 1 1/2 cups) 

            

      Ingredients

• 2 red bell peppers medium diced
• 3 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 1 teaspoons ground cumin
• 1 teaspoon crushed red pepper
• 1 teaspoon Ancho Chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon dark cocoa powder
• 4 garlic cloves, minced
• 2 cups vegetable broth
• 1 1/2 cups (1/2-inch) cubed peeled butternut squash
• 1 (28-ounce) can no-salt-added diced tomatoes, un-drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1/4 cup chopped cilantro
• Salt & pepper to taste

 Preparation

1.  Prep vegetables.
2. Heat a Dutch oven or sauce pot over medium-low heat. Add oil to pan then add onion and peppers cook 15 minutes, stirring occasionally until soften about 5 – 8 minutes. Stir in cumin crushed red pepper, chili powder, paprika, cocoa powder and garlic; cook 2 minutes, stirring frequently.
3. Add vegetable broth, squash, and tomatoes and bring to a simmer and cook stirring occasionally for about 10 minutes. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Add cilantro taste and season with salt and pepper to taste,

Cornbread goes well with this chili.

Dinner is Ready! Are You?

Recently, I started taking pictures of the foods I've prepared to share with my customers and potential customers. In the learning process I put together this video to use in my marketing efforts. We offer gift services for both At Home Cooking Lessons and Customized Meals. If you know of any one that would be interested in using the service or give the service as a gift please share this with them.


You feed back is encouraged!


Bon Appetit!

Will you celebrate Vegetarian Awareness Month?

October is Vegetarian Awareness Month so if you have been considering adding meatless entrees to your diet then this is a great time to do it. As an incentive the North American Vegetarian Society has offered Non-vegetarians who pledge to abstain from all meat, fish and fowl a chance to win cash prizes. October 1^st was World Vegetarian Day which was created in 1977 to honor the lifestyle and educate others about the benefits of a vegetarian diet.

Sauteed Broccoli Rabe

A Vegetarian diet encompasses the practice of following plant-based diets (fruits, vegetables, grains, etc..), with or without the inclusion of dairy products or eggs, and with the exclusion of meat (red and white animal flesh, poultry, and seafood).  Many vegetarians also abstain from using or consuming by-products of animal slaughter, such as animal-derived clothing, rennet and gelatin

There are a many variations of vegetarianism that may include or exclude various foods such as:

·         Ovo- vegetarianism includes eggs but not dairy products.

·         Lacto vegetarianism includes dairy products but not eggs.

·         Ovo-lacto vegetarianism (or lacto-ovo vegetarianism) includes animal/dairy products such as eggs, milk, and honey.

·         Veganism excludes all animal flesh and animal products, including milk, honey, and eggs, and may also exclude any products tested on animals, or any clothing from animals.

·          Raw veganism includes only fresh and uncooked fruit, nuts, seeds, and vegetables. Vegetables can only be cooked up to a certain temperature^.

·         Fruitarianism permits only fruit, nuts, seeds, and other plant matter that can be gathered without harming the plant.

·         Buddhist vegetarianism (also known as su vegetarianism) excludes all animal products as well as vegetables in the allium family (which have the characteristic aroma of onion and garlic): onion, garlic, scallions, leeks, or shallots.

·         Jain vegetarianism includes dairy but excludes eggs and honey, as well as root vegetables.

·         Macrobiotic diets consist mostly of whole grains and beans.

Quinoa Pilaf  Stuffed Peppers

To be or not to be a vegetarian is a personal decision one has to make for themselves. We all have basic nutritional needs that are mainly derived from fruits, vegetables, grains, beans and dairy. So why not include more of these things in our diets.  Therefore, making the decision to be an active participate with Meatless Mondays is a good place to start.

Check in with our blog to get Meatless recipes every week!

Stacked Roasted Vegetable Portobello                  Spicy Rice Balls