Spinach-Lentil Stuffed Mushrooms

This recipe is a bit of a desperation recipe. I had forgotten to soak beans to make the dinner I had planned, and was running way short on time, so after staring at the fridge and shelves for a bit, here's the result.



Spinach-Lentil Stuffed Mushrooms


Ingredients

¾ cup brown lentils
1 medium onion, diced
¾ cup frozen spinach
1 tsp garlic powder
1 tsp cumin
1 tsp curry powder
Cayenne pepper to taste
Non-stick cooking spray
2 portabella mushroom caps

Apparatus

Frying pan
Spatula
Pot
Wooden spoon
Small knife
Baking sheet


Process

1)Place lentils with pot and cover with water (approximately 1 inch above lentils). Place on stove on medium high heat and allow to boil until all water is absorbed.
2)Spray pan lightly with cooking spray. Add onion, and sauté until transparent.
3)Add spinach and spices, and reduce to low heat.
4)Wash a mushroom cap, and very gently remove the center and brown ridges. Add these parts to the pan with spinach and onion. (I prefer to lightly scrape them off over the pan so they go directly in) Repeat this process for the second mushroom cap.
5)Spray baking pan lightly with cooking spray, and place mushroom caps on pan, stuff-able side up.
6)By this point, the lentils should have absorbed all, or almost all of the water. Transfer approximately ½ of the lentils to the pan with spinach and onions.
7)Heat vegetable mixture on medium-high while moving quickly with spatula, for approximately 1 minute.
8)Transfer mixture in small amounts to mushroom caps.
9)Place in oven at 450 degrees F for 8-10 minutes, and serve.


The complete meal (yes, that is microwave-steamed asparagus. Not nearly as good as fresh, but it does add another vegetable!)

*Notes* I like to serve this with the extra lentils on the side (after I’ve added some garlic and cumin!) You can also stuff smaller mushrooms with this recipe and use them as appetizers if you’re the entertaining sort. The left-over spinach onion mixture is great in a whole wheat tortilla wrap for lunch the next day too!

One final note- I really like the nutritiondata.com site for telling you what the nutritional content of ingredients is. If you are watching any sort of calorie intake, calorie ratio, or just want to try to guess whether you’ve been getting all of your micronutrients, etc, I would take a look at it.

"Stoplight" Salad

I have come to agree with the opinion of most of the vegetarian community that there are traditional “salads” and then there are salads. The first is your classic lettuce-tomato-cucumber combo with gobs of dressing. The second is pretty much anything you want it to be. This recipe also goes along with my line of thinking that skinny chicks may not just eat salads, but skinny chicks can definitely eat salad when they want to!


Ingredients
½ cup quinoa
1 cup water
4-5 cloves garlic, minced
Olive oil non-stick cooking spray
¼ cup frozen edamame
1 zucchini, cut into quarters
½ red bell pepper, sliced
½ yellow bell pepper, sliced (or any other combo of colors)
1 cup spinach
2 tsp lemon juice
¼ cup mango, sliced

Apparatus
Pot
Pan
Knife
Spatula

Process
1)Place water in pot and set to medium-high heat. When water begins to boil, add quinoa and let cook until all water is absorbed.
2)Spray pan with cooking spray and place garlic and edamame in pan. Sauté on medium-high heat for approximately 2 minutes.
3)Add peppers and zucchini to pan, and sauté for 2-3 more minutes, not allowing vegetables to get soft.
4)When quinoa and vegetables have finished cooking, layer ½ cup of spinach in a bowl. Place over that approximately half of the quinoa and then half of the vegetables.
5)Garnish with mango and lemon juice.



A mango- just in case anyone doesn't know what they look like.



The chopped "stoplight" vegetables

*Notes* This recipe creates two large portions of salad. I dislike salad dressings in general, but you can probably add salad dressing if you would like, but would add more fat and sugars to the recipe that does not need to be there. This recipe is loosely based on a recipe from the Fatfree Vegan blog, (Copy and paste this link into your browser: http://blog.fatfreevegan.com)which continues to be a great resource for me to find creative new recipes.

Taco Salad

I am up to three followers! Yay! If you are reading this blog, it would make me really happy (satisfying my internal popularity contest) if you click follow, so you can be added to the little square representations of people on the sidebar.



Taco Salad
--> I promise, even though this is possibly my longest blog so far, that this recipe is not too difficult. Maybe a bit time-consuming, but if you're craving Mexican, taking steps the night before is definitely worth it.
Mexican food is probably my favorite type of food, but it’s usually made incredibly unhealthy by restaurants. Here’s my health-ified version.

Ingredients
1.5 cups refried beans* (see recipe below, or store bought)
4 whole wheat, soft taco size tortillas
Non-stick cooking spray
1 tbsp canola oil
1 medium onion, diced
3 cloves garlic, minced
1 zucchini, diced
1 red (or green if red not in season) bell pepper diced
½ cup mushrooms, diced
1 tsp cumin
Cayenne pepper to taste
1 tomato diced
1 cup salad mix
½ cup guacamole** (see recipe below, or store bought)
Cheddar cheese (optional)
Cilantro to taste (optional)

Apparatus

Foil pot pie pans (they’re cheap! And reusable! You can also use oven-safe bowls, but be very, very sure they’re oven safe. Burned plastic, I suspect, correlates strongly with cancer. And glass has a very nasty habit of exploding if it was not designed to go in the oven)
Large frying pan
Knife
Spatula

Process
1)Spray foil pan with non-stick cooking spray. Shape 1 tortilla around pan, spray tortilla very lightly again. Stack another pan on top of tortilla, and repeat for each tortilla.
2)Place in oven at 350 degrees F for 10-15 minutes until crispy.
3)Place canola oil, onion, and garlic in frying pan. Saute until onion is translucent.
4)Add zucchini, bell pepper, mushrooms and spices. Saute for 5-7 minutes on medium heat.
5)Remove taco shells from oven.
6)Layer beans, then vegetables, then salad mix. Then add guacamole, tomato, and cheese and cilantro (if using).
7)Serve immediately and enjoy!


Example of taco salad shells being made


Refried beans
Ingredients
1.5 cups dried pinto beans
2 bay leaves
Cayenne pepper to taste
1.5 tsp garlic powder
1.5 tsp cumin
Process
1)Soak dried beans in a covered bowl overnight.
2)Drain, then transfer beans to a slow cooker (if available) or a large pot. Re-submerge in water.
3)Add spices.
4)If using slow-cooker, let sit on low heat for at least 8 hours (make sure there is plenty of water for the beans to soak up. If using pot, add beans and let simmer for approximately 4 hours until beans are mushy.
5)Drain most of the water (I use a ladle to do this). Using a potato masher, mash beans until they reach the appropriate texture.


Refried beans in slow cooker


Guacamole
Ingredients
1 avocado
2 tbsp very finely diced red onion
1/3 tsp cumin
1 tsp lime juice
Cayenne pepper to taste
Process
1)Peel avocado and remove seed. Half and place in a large container (preferably one with a lid)
2)Add red onion and spices, except lime juice to container.
3)Mash together.
4)Add lime juice and stir together.

*Try to use up all your guacamole quickly. It does not store well and oxidizes very quickly. 


**Special thanks to Daniel for being an awesome flora chopper**

Banana Spice Oatmeal Bread

Banana Spice Oatmeal Bread

The best use of those forgotten bananas….turn them into breakfast!

Ingredients
½ cup milled flax seed
2 cups warm water
½ tsp vanilla extract
2 ¼ cups whole wheat flour
½ cup light brown sugar
¼ tsp baking powder
¼ tsp baking soda
1/8 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup old fashioned oatmeal
3 overly ripe bananas
Non-stick cooking spray
Apparatus
Loaf pan
Whisk
Large bowl
Wire rack
Measuring cups and spoon
Fork
Plate

Process
1) Mix flax seed, water, and vanilla extract in bowl and whisk briefly.
2) Add flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon and whisk until all ingredients are just moist.
3) Add oatmeal and mix until oatmeal is just moist.
4) Using fork, mash bananas on plate and add to bowl. Stir well so any chunks of banana are evenly distributed.
5) Spray loaf pan with non-stick cooking spray.
6) Pour dough into pan, and place in 350 degree F for approximately 45 minutes or until bread is golden brown.
7) Let cool in pan on wire rack for 15 minutes.
8) Remove loaf from pan and allow to finish cooling on rack.



Appropriately aged bananas...

Fencer Fuel Energy Bars

Fencer Fuel (2 variations)

Ingredients
Cooking Spray
¼ cup milled flax seed
1/3 cup warm water
1 tsp vanilla extract
2 tbsp light brown sugar
½ cup brown rice flour
¼ tsp baking powder
¼ tsp baking soda
1/8 tsp salt
1 cup dried cranberries*
½ cup almonds*
1 cup banana chips+
½ cup pecan halves+
1 cup semi-sweet chocolate chips+

Apparatus
Mixing bowl
Whisk
Wooden Spoon
8 inch square pan
Wire rack


Process
*Variation 1:
1) Whisk flax seed, sugar, vanilla, and water together.
2) Add flour, baking powder, baking soda, salt, and cranberries and almonds. Mix just until all ingredients are moist, adding more water if needed.
3) Spray pan with cooking spray.
4) Spread mixture into pan, flattening with wooden spoon.
5) Bake at 350 degrees F for 30 minutes.
6) Let cool in pan for 15 minutes on rack. Remove from pan and let completely cool before cutting into bars or other shapes.


+Variation 2:
1) Follow steps 1 and 2 of the recipe above BUT DO NOT ADD cranberries and almonds. Add pecans and banana chips instead.
2) Spray pan with cooking spray.
3) Spread half of mixture into pan and smooth with wooden spoon.
4) Smooth layer of chocolate chips over mixture in pan.
5) Smooth other half of mixture over chocolate layer.
6) Bake at 350 degrees F for 30 minutes
7) Let cool in pan for 15 minutes on rack. Remove from pan and let completely cool before cutting into bars or other shapes.

*Note* The theory behind this recipe is that there is some serious protein and good sugar mixed into this recipe, like any good energy bar. I made them in preparation for a fencing tournament which is why I’ve named them fencer fuel. You can substitute just about any nuts and dried fruit combo and still wind up with a good bar I suspect.

Garlic Ginger Pseudo-Stir-Friy and Maligned Miso Soup

I tend to have trouble finding authentic ingredients for recipes, so here is my version of an easy, healthy, Asian-inspired dinner.





Garlic Ginger Pseudo-Stir-Fry

Ingredients
¾ cup eggplant cubed
1 tbsp canola oil
3 cloves garlic
1 medium onion
½ red bell pepper
2 heads broccoli
½ cup mixed mushrooms (baby bella, oyster, shitake)
1 can mung bean sprouts
½ tbsp ginger
2 tbsp sesame seeds
Soy sauce to taste

Apparatus
Plate
6 coffee filters
Knife
Frying pan + Lid
Spatula

Process
1)Place coffee filters on plate. Place cubed eggplant in a single layer on plate. Microwave on high for 10 minutes.
2)While eggplant is being nuked, mince garlic, chop onion and other vegetables.
3)Place canola oil in frying pan with garlic and onion. Saute until onion is tender.
4)Add all other vegetables (including eggplant) to pan. Add ginger and sesame seeds. Let cook on medium-high heat, using spatula to mix vegetables occasionally until broccoli is bright green and peppers are tender (approximately 10 minutes.)
5)Serve over brown rice. Flavor with soy sauce to taste.





Maligned Miso Soup

Ingredients
2 tbsp prepared miso
1 ½ cups water
¼ cup mixed mushrooms
1 tbsp diced onion
¼ cup sliced carrot

Apparatus
Pot
Spoon

Process
1)Add all ingredients except miso to the pot.
2)Let water simmer.
3)Add miso.
4)Let cook on low heat for 3-5 minutes.

*Notes* This recipe should really have tofu and scallions added. Tofu makes this soup actually work as a meal because it adds proteins. Scallions would seem to make this recipe more authentic than diced onions.

Peach Sorbet

Peach Sorbet


An easy survival trick in an un-air-conditioned apartment

Ingredients
½ cup of ice
¾ cup frozen peaches
2 tsp artificial sweetener (optional)

Apparatus
Food processor or blender
Bowl

Process
1) Place ice cubes in food processor.
2) Place peaches in food processor.
3) Sprinkle with artificial sweetener if desired.
4) Grind until sorbet-texture is achieved.
5) Enjoy!

Tip- If the food processor struggles with the ice, sprinkle with a small amount of room temperature water to ease the process.

This recipe can be made using any frozen fruit. Fresh fruit gives you more of a smoothie texture, which is also good on hot days.

I love taking advantage of all the cheap produce at the grocery stores right now!

Pasta Primavera

Ingredients
1 medium onion
5 cloves garlic
1 tbsp olive oil
1 small bunch asparagus
1 medium green pepper
1 medium head broccoli
½ cup sliced mushrooms
1 cup grape tomatoes
Cayenne pepper, to taste
1 tsp lemon juice
1/3 package whole wheat rotini

Apparatus
1 large bowl
Knives
1 frying pan
1 medium pot
Spatula
Colander

Process
1) Dice onions and mince garlic. Place in frying pan with olive oil.
2) Chop tough ends off of asparagus and snap in half. Set aside
3) Chop green pepper into small pieces and place with asparagus.
4) Chop broccoli into florets and place with other green vegetables.
5) Halve grape tomatoes and keep separate.
6) Fill pot ¾ of the way with water and heat on high.
7) Saute onions and garlic at medium-high heat. Add all green vegetables, mushrooms, and cayenne pepper once onions become translucent.
8) Let cook, shifting vegetables every few minutes so the bottom layer does not burn.
9) When water boils, add rotini to pot and let cook for 10-12 minutes.
10) Add grape tomatoes to pan with vegetables. Cook for 5 more minutes, continuing to shift vegetables.
11) Turn off heat source, and sprinkle with lemon juice.
12) Drain pasta, and place in large bowl. Add vegetables and mix well.
13) Serve.

Middle Eastern Ratatouille

I never really thought cinnamon would work in spicy recipe until I tried it….

Middle Eastern Ratatouille

Ingredients
1 cup chickpeas
1 medium eggplant
1 medium onion
4 large cloves garlic
1 tbsp olive oil
2 medium zucchini
1 small package grape tomatoes
Cayenne pepper to taste
1 tbsp cumin
1 tbsp paprika
1 cinnamon stick

1 cup quinoa
1 clove garlic

Apparatus
1 bowl
6 coffee filters
Large plate
2 pots

Process
1) Place chickpeas in a large bowl, cover with water, and let soak for 8 hours.
2) Dice eggplant. Cover plate with coffee filter, and place diced eggplant in a single layer on plate. Microwave on high for 12 minutes.
3) Mince garlic and chop onion.
4) Sautee onions and garlic in olive oil in one of the pots. Add cayenne pepper, paprika, and cumin. Sautee until onions are translucent.
5) Halve grape tomatoes. Dice zucchini.
6) Add tomatoes, zucchini, and chickpeas to pot with garlic and onion. Break cinnamon stick in thirds and add to pot.
7) Add ¼ cup water, cover and let simmer on medium high heat for 20 minutes, stirring occasionally.
8) Place 2 cups of water in the other pot, and bring to a boil.
9) Add quinoa and minced garlic to pot. Reduce to medium heat, and let cook until all water is absorbed.
10) Remove cinnamon sticks, and serve ratatouille over quinoa.


Cooked quinoa!

Chickpea and Spinach curry

Huzzah! I have two followers!

This recipe is something I make a lot because it is really quick, fairly healthy, and ridiculously simple to make.

Chickpea and Spinach Curry

Ingredients
2 cups garbanzo beans (aka chickpeas)
1 medium onion
1 tablespoon olive oil
Cayenne pepper to taste (I use lots)
1 ½ tsp cumin
½ tsp powdered ginger
1 tbsp garlic powder
1 can “no salt added” diced tomatoes
9 oz spinach
2 tbsp red curry powder
Fresh cilantro to taste (optional)
*Any of the spices can be added in much larger quantities than what I've posted. I tend to add lots of curry powder and cumin to make this dish a really spicy curry!*

Apparatus
Large bowl
Colander
Large pot
Spoon

Process
1) Place garbanzo beans in a large bowl and cover with water. Cover bowl and let sit for at least 8 hours.
2) Drain chickpeas in colander
3) Wash hands well with soap and water.
4) Chop onion and place in pan with olive oil, cayenne pepper, cumin, ginger, and garlic powder. Saute over medium-high heat until onion is translucent.
5) Drain diced tomatoes. Add approximately 1/4 of a can's worth of water. Add to pot with onions.
6) Add chickpeas to pot and mix with wooden spoon. Cover and let simmer for 20 minutes.
7) Add curry powder and spinach. Stir until spinach wilts.
8) Add cilantro, stir, and serve.

*Notes*
To make this recipe quicker, you can substitute frozen onions for the fresh onion without impacting the nutritional value, same for the spinach. You can also substitute canned chickpeas for dried ones, but you will exponentially increase the sodium in this recipe.



Aerial view of steaming hot chickpea curry- And no, my stove doesn't usually look that dirty, but a lot of other people had just cooked there too and hadn't had a chance to clean up before I came in to make food.

Serve this dish with:

Flavored lentils

1) Place approximately 3/4 cup of green lentils in a pot.
2) Add 1 tsp cumin and 1 tsp garlic powder.
3) Add 1 ½ cups of water. Let cook on medium heat until all water is absorbed.
4) Stir in cilantro and serve




Steamy lentils

This dish also works well over brown rice, but brown rice takes longer to cook. If you’re looking to avoid carbohydrates, it obviously adds those into the mix.

Powerhouse Blackberry Pancakes

Everyone's favorite breakfast, turned into a nutritional bonanza.

Blackberry Pancakes

Ingredients:
2 cups whole wheat flour
½ cup milled flax seed
Dash salt
1/3 cup brown sugar
1 tsp baking powder
2 cups water
1 tbsp vanilla extract
¾ cup old-fashioned oatmeal
1 cup frozen blackberries
1 tbsp canola oil

Apparatus:
Large bowl
Whisk
Spatula
Measuring cups
Large Frying Pan

Process:
1) Wash hands with soap and water.
2) Combine all ingredients through vanilla extract in large bowl and whisk together.
3) Add oatmeal and whisk (if mixture looks too dry add a small amount of water, if too moist, add flour)
4) Add blackberries and whisk.
5) Heat canola oil in pan to medium-high heat.
6) Pour pancake mixture into pan in approximately ¼ cup quantities.
7) Once bubbles appear in the center of pancakes that are clear (not dough-filled). Flip, and allow to cook for approximately 1-2 more minutes.
8) Place on a paper towel, and allow to cool. Repeat steps 6-7 until all pancake mixture is used.

*Nutritional note- Flax seed is a great source of omega-3 fatty acids, old fashioned oatmeal is a great source of fiber, and blackberries (berries in general) are awesome sources of anti-oxidants. While I have no scientific evidence to prove this claim, I like to think of these pancakes as a breakfast super food!

Economy-safe veggie burgers

I have decided to start a blog, mostly as a place to store recipes I create. In defense of vegetarian's wallets from store bought burgers, the first recipe is home-made veggie burgers.

Veggie Burgers

Ingredients:
2 cups black beans
1 cup dark red kidney beans
4 slices whole wheat bread
1 medium onion
2 large cloves garlic
2 jalapeno peppers
¾ cup frozen carrots
½ cup frozen peas
¼ cup corn meal
¼ cup ground flax seed
½ cup vegetable broth
Cayenne pepper to taste
2 Tbsp ground cumin seed
Several Tbsp olive oil

Apparatus:
Food processor
Oven
Baking sheets
Small frying pan
(Wooden) spoon

Process:
1) Soak beans in a large bowl with water for approximately 8 hours. (Great to set up in the morning and leave on the counter while at work)
2) After time is up, drain beans and rinse with water in a colander.
3) Wash hands well with soap and water.
4) Slice onion, garlic, and jalapenos.
5) Saute in olive oil until onions become transparent and transfer to large bowl.
6) Place peas and carrots in pan and sauté until soft. Place in bowl with onions and garlic.
7) While sautéing various vegetables, toast the bread in the oven (or toaster if you have one). Once bread is toasted, shred into small pieces and place in large bowl with vegetables.
8) Add cornmeal, flax seed, vegetable broth, and spices to bowl, and mix well with spoon.
9) Begin placing portions of vegetable mixture and beans into processor. Process until mixture is cohesive and dough-like. Add water as needed if patty mixture becomes dry.
(*NOTE* If you have a small food processor, like me, this may take several steps. I tend to process the mixture several times to achieve a workable batter.)
10) Grease a baking pan with olive oil and heat oven to 450 F.
11) Form patties out of approximately ¼ cup quantities of dough by rolling in hands and then flattening. Place on baking sheet.
12) Let cook in oven for approximately 15 minutes. Flip and cook for approximately 5-10 more minutes.
13) Serve on buns with all your favorite condiments.

*WARNING* This recipe produces a large quantity of veggie burgers. I tend to freeze them in sealable bags for later use.

This recipe is great with sweet potato fries:
1) Take 2-3 large sweet potatoes and wash.
2) Slice thinly and spread on an oiled baking sheet.
3) Sprinkle with Cajun seasoning.
4) Bake for approximately 25 minutes (or desired crispiness) in oven.


The finished product!



Corn on the cob! Also a great side dish for veggie burgers.

A full stomach. The real end result of veggie burgers.