Tag Archives: go meatless

Quinoa and Spinach Stuffed Portobello Mushrooms

quinoa stuffed portobello mushrooms

Ingredients

  • 4-6 Portobello mushrooms
  • Olive oil
  • Kosher salt
  • Black Pepper

Ingredients for the stuffing:

  • 1 large onion, finely diced
  • 2 cups chopped spinach (frozen and defrosted spinach works nicely)
  • 1 1/2 teaspoons salt
  •  1/2 teaspoon black pepper
  • 2 teaspoons lemon juice
  • 1 1/2 cups cooked quinoa

Instructions:

  1. Preheat oven to 375.
  2. Drizzle olive oil over the mushrooms and sprinkle with some salt and pepper. Place in the oven and bake at 375 for 15 minutes.
  3. While mushrooms are cooking, prepare the stuffing.
  4. Sauté the diced onions in a bit of olive oil (or Pam) until translucent. Add the spinach, salt, pepper and lemon juice. Stir and cook for a couple of minutes. Remove the mixture from the heat and add the cooked quinoa. Stir to combine everything equally.
  5. Once mushrooms have finished roasting, remove from oven. Distribute the spinach mixture among them. Return to oven and bake at 375 for an additional 20 minutes.
  6. Remove from oven and serve hot.

Tip: for a different presentation, cook the mushrooms fully, then dice and toss with the spinach/quinoa mixture for a delicious warm quinoa salad.

Enjoy!

Healthy Road Trip Snacks

healthy road trip snacks How to you fit in healthy road trip snacks when you vacation?

By Matt Frazier, ultra-marathonner and vegan advocate

Matt Frazier runs the popular fitness site No Meat Athlete.

In this excerpt he talks about healthy road trip snacks.

“So I learned an important rule for road trips: when you find a good grocery store, stock up. On foods that you can eat on the go, with no prep.” ~Matt Frazier

Very quickly, I learned what foods worked best in the car to keep me from resorting to junk:

  • Fresh fruit
  • Fresh vegetables
  • Hummus (I’d eat it fast because it wouldn’t last more than a day without a fridge)healthy road trip snacks fruit
  • Trail mix/granola
  • Smoothies made from just fruit (the pre-made kind — definitely not ideal, but a way to get a lot of good calories quickly)
  • Giant salads from the salad bar — I’d grab enough to last for two meals, dump a bunch of chickpeas on top, and if I was lucky enough to be at a Whole Foods, add some oil-free tahini garlic dressing.
  • Anything cracker-like but still healthy (could be baked corn chips, Wasa crispbreads, rice cakes, etc.)

What do you eat on the road? helahty road trip snacks salad

We want to hear from you. What are you favorite healthy road trip snacks?

Moroccan Chickpeas with Roasted Peppers, Parsley and Mint

Recipe courtesy of Saskatchewan Pulse Growers and Simon’s Fine Foods

Moroccan Chickpeas with Roasted Peppers, Parsley and Mintchick peas

Serves lots!

Ingredients:

  • canola oil, for cooking
  • 1 yellow onion, finely chopped
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/2 tsp cayenne
  • 1 Tbsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 1 small can tomato paste
  • 2 Tbsp raisins
  • 1 Tbsp chopped dried apricots (we used more!)
  • 4 cups cooked chickpeas (keep the cooking liquid)
  • 1 roasted red pepper, chopped
  • 2 Tbsp chopped fresh mint leaves
  • 1/4 cup chopped fresh parsley (we used more!)
  • juice of a lemon

Directions:

  1. In a large skillet, saute the onion in a skiff of canola oil over medium-high heat until soft.
  2. Add the cumin, coriander, turmeric, cardamom, nutmeg and cayenne and cook for a minute.
  3. Add the garlic and ginger and cook for 30 seconds. Add the tomato paste, raisins and apricots and a splash of cooking liquid (or tomato juice) and bring to a simmer – it should be saucy.
  4. Add the chickpeas to the pan and stir to coat. Cook for a bit to cook off any excess liquid if need be.
  5. Add the red pepper, mint and parsley and squeeze over the lemon.
  6. Toss to combine and serve warm or refrigerate until chilled – allowing the mixture to marinate for a few hours (or a day) will help the flavors improve.

Enchilada-Stuffed Grilled Portobello Mushrooms

Enchilada-Stuffed Grilled Portobello Mushrooms

Serves 4

portobello mushrooms

Ingredients:

  • 4 portobello mushrooms
  • 2 tablespoons olive oil
  • ½ cup corn kernels
  • ½ cup black beans, drained and rinsed
  • 1 cup enchilada sauce
  • ¼ teaspoon salt
  • 1 tablespoon flour (important…helps absorb mushroom juiceness)
  • 1 cup mozzarella or Monterey jack cheese, shredded
  • 2 tablespoons chives

Directions:

  1. Pre-heat your barbecue to medium-high heat.
  2. Using a small spoon, scoop the gills out of the mushrooms.
  3. Brush mushroom exteriors with olive oil and place on a large plate.
  4. In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.
  5. Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with shredded cheese.
  6. Grill over direct heat (on a veggie grilling plate, or directly on clean grill) for 5-6 minutes, until cheese is melted and sauce is bubbling.
  7. Sprinkle with chives and serve with a side salad.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressinggrilled corn

Ingredients:

  • 1 pint grape tomatoes
  • 1 ripe avocado
  • 2 ears of fresh sweet corn
  • 2 tbsp fresh cilantro, chopped(optional)

Directions:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

HONEY LIME DRESSING

  • Juice of 1 lime
  • 3 tbsp vegetable oil
  • 1 tbsp honey
  • Sea salt and fresh cracked pepper, to taste
  • 1 clove garlic,minced
  • Dash of cayenne pepper

Directions:

  1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
  2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados.
  3. Let the salad sit for 10-15 minutes to let flavors mingle.

 

Low-Carb Cauliflower Creamed Spinach

Low-Carb Cauliflower Creamed SpinachLow-Carb Cauliflower Creamed Spinach

This has all the rich creaminess of something sinful, but all the healthy goodness from being low carb! Try it today!

Ingredients

  1. 5oz baby spinach
  2. 1 small cauliflower head [cut into florets]
  3. 1 small onion [diced]
  4. 2 tbsp cream
  5. 1/2 cup shredded mozzarella [plus a little more for on top]
  6. 1 tbsp butter [plus a little more for sauteing the onion]
  7. 1/2 tsp nutmeg
  8. Pinch of ground cloves
  9. Salt and pepper

Directions:low carb

  1. Turn on broiler.
  2. Bring a medium pot of water to the boil. Once it boils rapidly, add the cauliflower florets and boil for 10 minutes.
  3. When the cauliflower is cooked, use a slotted spoon to scoop the florets into a food processor. Blitz the cauliflower until smooth with the cream and butter.
  4. Season with salt and pepper.
  5. While the cauliflower boils, saute the onion in a little bit of butter until soft and and then add the spinach, nutmeg and cloves and cook until wilted.
  6. Now mix the cauliflower, spinach/onion and cheese together, adjust seasoning if needed, and scoop into a cast iron pan or small baking dish.
  7. Slide under the broiler until the cheese is golden brown.

Thanks to Linda K from way up north for this recipe….. they are seriously yummy!!!!!

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparaguspesto pasta

Ingredients:

  • 8 ounces medium shell pasta
  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1/2 cup basil pesto
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/3 cup diced mozzarella cubes
  • Fried egg, for serving (optional)

Directions:

  1. Preheat oven to 425 degrees F.
  2. Lightly oil a baking sheet or coat with nonstick spray.
  3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  4. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine.
  5. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
  6. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
  7. Serve immediately with a fried egg, if desired.

Thanks to Linda K from way up north for this recipe….. they are seriously yummy!!!!!

SOUTHWESTERN QUINOA AND VEGGIE CASSEROLE

SOUTHWESTERN QUINOA AND VEGGIE CASSEROLE 

serves 4

Ingredients

  • 1 (14 ounce) can Rotel Tomatoes
  • 1 (15 ounce) can  whole black beans, drained
  • 14 cup sliced jalapeno(optional)
  • 1 cup frozen corn
  • 12 cup vegetable broth
  • 34 cup quinoa
  • 12 teaspoon garlic powder
  • 12 teaspoon ground cumin
  • 12 teaspoon ground coriander
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 cup grated cheddar cheese
  • sour cream (optional)

 Directions

1.     Preheat oven to 400.
2.     combine all ingredients except cheese and sour cream in a 2 quart casserole.
3.     cover with foil and bake for 30 minutes.
4.     remove and stir.
5.     bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.
6.     cover with cheese and broil till cheese is melted (usually around 1 or 2 minutes).
7.     serve with sour cream.
recipes for quinoa

 

ROASTED CAULIFLOWER or BROCCOLI

ROASTED CAULIFLOWER or BROCCOLI serves 4
The new veggie candy…roasting creates magic!!!!!

Ingredients

  • 1 medium head cauliflower /2 good stalks of broccoli  (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt

 Directions

  1. Put oven rack in middle position and preheat oven to 450°F.
  2. Toss cauliflower/broccoli with oil and salt in a large bowl.
  3. Spread in 1 layer in a large shallow baking pan (1 inch deep)
  4. Roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.roasted cauliflower

 

Asparagus Risotto

Prep time: 10 minutesAsparagus risotto
Cook time: 35 minutes
 Yield: Serves 2-3 as a main course, or 4 as a side

Ingredients

  • About 4 cups vegetable stock
  • 2 Tbsp unsalted butter, divided
  • 1/2 cup chopped shallots
  • 1 cup arborio rice
  • 1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)
  • 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper

Directions

  1. Heat the stock in a small saucepan until it comes to a low simmer.
  2. In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.
  3. Add the white wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
  4. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.

Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.

     5.Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste.

Serve immediately.