Totally Stuffed Mushrooms!

Last night I made these Totally Stuffed Mushrooms, they were pretty darn good! I think when it comes to vegan foods, stuffed seems to be my favorite way to go. Because you're loading whatever it is with all different ingredients and tons of flavors, they are so good for you (if you make them right) since the nutrients from every ingredient is included! Love it! The mushrooms are full of nutrients such as copper, folate, niacin, and as much potassium as a banana. They are packed with calcium and have very little sodium and no cholesterol. The onion has 14.9g of GOOD carbs, 2.7g of fiber, and like the mushroom they are a great source of calcium and potassium oh and phosphorus. Don't even get me started on how much good stuff is in the rest of the ingredients, I'll just get to the actual recipe!

Ingredients:

• 12 large mushrooms.


• 1 small yellow onion.


• 3 cloves of garlic, minced.


• 1 tbsp thyme.


• 2 tbsp red of white wine.


• 3 tbsp water.


• 1 bunch fresh spinach, chopped.


• 1/4 cup almonds, toasted and ground.


• salt and pepper to taste.
  

Directions:

1. Preheat oven to 350 degrees.


2. Wash the mushrooms. Pull the stems off the mushrooms, chop them, and set them aside.


3. Ina large pan, saute the chopped onions in olive oil until translucent, then add the garlic, chopped mushroom stems, and thyme.


4. Once the stems are soft, deglaze the pan with wine (red or white, both add very different flavors) and water.


5. Put the mushroom tops in pan, top down, and spoon a bit of the juice over them. Let simmer for 5 minutes.
   
6. While they are simmering, grind the toasted almonds. Mix the ground almonds with pepper (to taste).
   
7. Take the mushroom tops out of the pan, and add the spinach to the pan along with salt (to taste), allow the spinach to wilt.

8. Take the pan off the heat, and stir in the almond mixture.

9.Fill the mushroom caps with the filling, then put in a single layer on a baking dish and bake for 15- 20 minutes. The mushrooms should start to turn golden and the stuffing will brown.

10.Enjoy!

I had to replace the mushroom caps with baby bell mushrooms, because I simply did not have the mushroom caps. (It tasted just as great). Also, sorry I forgot to take a photo of the finishing product, but I do have photos of the process.

Tea Time Is The Best Time.

I find tea to be so wonderful, it really ties together the great flavors of the earth. It does amazing things for your body, along with tasting great and being a fabulous relaxer. Tea can boost your metabolic rate, increases your mental alertness, boosts your immune system, lowers stress hormones (which is why it's so great for when you want to relax!), can reduce your risk of stroke and cancer, and helps you loose or maintain your body weight! Tea is amazing and I suggest everyone to try it at some point; there are so many different flavors, I'm sure you'll find one that you love or at least like!

Oh, I almost forgot! Happy Valentine's Day!

The "Beefy" Pot Pie!

A few days ago, I was feeling pretty creative and decided that I wanted to combine a ton of different veggies and spices. Originally I planned on making a version of this vegan pot pie that I had at a nice restaurant this past January, however, if you know me you know that my plans, never really go as planned. It turned into this citrus fusion of a pot pie! Believe it or not, the flavors blended well together, I was happily surprised to say the least!

Alright, I know that's probably enough from me, so here's the recipe!

Ingredients:

-1/2 large red onion chopped.

-1 large golden potato (sweet potatoes are even better!).

-1 1/2 cups green peas.

-1 1/2 cups baby (or matchstick) carrots.

-1/2 cup seeded tomato.

-1 tbsp parsley.

-1 tsp chili powder.

-1 tsp red pepper.

-1 tsp onion powder.

-1 tsp rosemary.

-Splash of apple cider vinegar.

-Orange zest.

-1/4 cup extra virgin olive oil.

Prep:

1. Preheat oven to 425 degrees.


2. Slice the potato into 1 inch sized chunks.


3. Place the potatoes in a medium sized sauce pan (with enough extra virgin olive oil to cover the bottom of the pan).


4. Chop the red onion into bite size pieces.


5. Chop the carrots (if using baby carrots) into bite size pieces.


6. Add the carrots (if matchstick carrots are used, skip this step) to the sauce pan with the potatoes.


7. Let the potatoes and carrots simmer for about 10 - 15 on medium heat, covered.


8. Combine all the ingredients (except the potatoes and the carrots) in a large mixing bowl.


9. Once potatoes and carrots are ready, combine all ingredients in sauce pan.


10. Move the ingredients into a baking pan (a little more extra virgin olive oil can be added to the mixture if you feel it is necessary).


11. Place pan on middle rack in oven.


12. Cook for 25 minutes.


13. Once done, let stand for 5 minutes.


14. Enjoy!

My Favorite Restaurant!

So sorry I have not posted anything in a while, it has been a very busy time for all of us! However, I wanted to share an exciting experience I have recently had, with you. Last Thursday evening, My friend 'M' and I went out to dinner at this quaint restaurant called The Wholesome Cafe. This restaurant/ book store is my new favorite place to eat (not only because they cater to everyone, including vegans and vegetarians), the food and beverages were impressive. Not only was the food great, but the people were so nice and welcoming! I have always imagined myself creating culinary masterpieces at a place like this one, and after having a brief conversation with the owner, my dream doesn't see too far off. She said that the idea of an internship is definitely possible. I am super excited and I hope that this internship will happen, If it does, I would be the happiest girl on Earth!