Stuffed Portobellas

So we're still waiting to see where Ida goes.....hopefully just as they predict......East!  Go East! Go East! No offense, FL,AL & MS :)  So if I don't blog over my days off, sniff....it's because the power went out.

I got these huge Portobello mushrooms last week at the market...apparently there's a big mushroom farm near here!  Anyway, I decided to stuff them today for lunch.  For some reason, they flattened out once they were cooked....is that normal?  I was hoping they'd stay rounded....no such luck.  At least the stuffing stayed in!

Here's my recipe:

Tanya's Italian Stuffed Portobellas:


2 Portobello caps, gills scraped out
1/2 yellow onion, chopped
1 small red or green bell pepper, chopped
1/4 cup canned chick peas (garbanzo)
1/2-3/4 cup canned diced tomatoes
1 tbsp nutritional yeast
whole wheat breadcrumbs
salt, pepper, Italian seasoning (basil, oregano, etc), creole spices, garlic

In a saute pan, put in a little water and add the onions and peppers.  Cook until soft.  Add the tomatoes and chick peas.  Crush the chickpeas as much as you can in the pan. Let cook for a few more minutes.  Then add the seasonings & yeast to taste.  Turn off the heat.  Lightly spray a roasting pan of some sort (something with edges, so the juice won't leak out) and place the mushroom caps in it.  Spoon the mixture evenly into the mushroom caps.  Mix the breadcrumbs with the seasonings and sprinkle over the top. Bake at 350 for about 15 minutes.


So tell me, is it PortobellO or PortobellA????  Hmmmm.....

Ok, wish me luck and hope the power doesn't go out and Ida goes elsewhere!  If I still have power, I'll be cooking up a storm AND I'm gonna bake some bread in my new machine!

Eat smart (& stay safe if you live on the Gulf Coast),
T.

Late to Market

Had to work this morning, so I didn't get to the market until almost 1 pm!  Luckily, there was still plenty of good stuff to buy: cucumbers, mustard greens, pea shoots, tomatoes, peppers, yellow squash, satsumas, brown rice, turnips, lettuce, Fairytale eggplants, meyer lemons, and key limes!

Yesterday, I picked the first red peppers off my Aerogarden pepper plants!  I've got 3 plants growing, 2 redskin and 1 carmen....both red and sweet.

And last but not least, my Zojirushi Bread Machine arrived today!!!  Yay!!  I've got a few days off coming up, so I'll definitely be posting about bread :)

Oh yes, I made my order from The Vegan Store and decided on 2 "cheeses": Daiya and Dr. Cow.  I'll let you know how those rate.

Eat smart,
T.

Thanksgiving help needed!

I'm starting to plan my Thanksgiving dinner and am looking for some good food suggestions that are vegan.  I've ordered a great e-recipe book (A Bountiful Vegan Thanksgiving by Nava Atlas) online here.  It looks great and I will look through it this weekend.

I usually get a Tofurkey and Quorn roast for the main meal.  I was browsing The Vegan Store for things to order and saw a Celebration Field Roast.  Has anyone had that? I might order that with the Tofurkey.  I noticed they have a TON of vegan cheeses.  I need help here.  If you have suggestions of what to order, please let me know, because I'm not really familiar with the vegan cheese selection.

Some of the cheeses they offer:

Sheese & Creamy Sheese
Daiya Vegan Cheese Shreds
Dr Cow Cheeses
Cheezly
Teese
Sunergia Bleu & Feta
FYH (Follow Your Heart)

All suggestions and helpful hints appreciated!

Eat smart,
T.

Mashed Turnips & Potatoes

So this post is really bland.......mostly because the picture looks bland and boring.  Better next time :)

I decided to make more mashed up stuff for lunch today.  I still had a bunch of turnips leftover from the market, so I mixed them into my mashed potatoes.

Tanya's Mashed Turnips & Potatoes:

3 medium turnips, peeled and cut into large cubes
3 medium red potatoes, cut into large cubes
1/4 cup almond milk, unsweetened
salt, pepper, garlic


Put the turnips and potatoes into a pot and cover with water.  Boil until tender.  The turnips will be a little bit harder than the potatoes, but that's ok.  Or.....leave them to boil longer until they're really soft (but your potatoes will disintegrate!....just a warning).  When cooked, drain and then put into a bowl.  Mash up with a potato masher or fork.  Add the almond milk and spices to taste.  Done!  I put a little canned diced tomatoes on top of mine.....

But since the picture of the food wasn't very exciting, I thought I'd add a couple pictures from a local brewpub (Abita) for color!  Who's drooling now???

Eat smart,
T.