Category Archives: Dinner Parties

Portobello Mushroom Wellington

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This vegan Portobello Wellington is pretty enough to serve as a main course for Thanksgiving or Christmas. It features layers of rich beluga lentils, whole portobello mushrooms and sauteed garlic spinach. I created this dish a couple of years ago while looking for a non-turkey main course for Thanksgiving. The dish was a huge success, pretty AND delicious. This year I will be making Mushroom Wellington again but with a gluten free crust.  Just add mashed potatoes and cranberry sauce and you’re good to go!  🙂

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A traditional Beef Wellington is a fillet steak coated with pâté and duxelles, which is then wrapped in pastry and baked.  In this reimagined vegan  version, whole portobellos stand in for the ‘steak’  and the lentils with shallots and garlic would be the ‘pate’ with duxelles, which is just a fancy name for mushrooms sautéed with onions, shallots and garlic.  The flavor combination of the three layers worked so well together in creating a flavorful but still juicy filling.  I cooked the lentils in vegetable broth for more flavor. Of course, adding sauteed shallots and garlic to the black lentils gave them an even richer taste.  They were a great first layer.  Then I placed whole sauteed portobello mushrooms as the middle later and topped with spinach sauteed in garlic.

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Except for the pretty crust, which is what makes this a holiday worthy dish, all of the ingredients add flavor and nutritional value.  Spinach and mushrooms are high in food value, including fiber, vitamins and minerals, plus protein.  They also have zero or low amounts of fat, cholesterol, carbs and sugars.  If I were going to make my own crust, I would try a recipe using white whole wheat flour like this one from King Arthur Flour or this gluten free onehttps://www.kingarthurbaking.com/recipes/gluten-free-classic-double-pie-crust-recipe.  Last time I made this on a whim, so I cheated with pre-made crusts.  It happens…

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I chose black lentils, also called Beluga lentils due to their resemblance of black caviar, because I find them the richest in flavor and their texture remains firm when cooked.  However, brown or green lentils would work well here too.  They are also quite healthy.  100 grams of cooked lentils contains 116 calories, 9.02 g of protein, .3 g of fat and 9.02 g of fiber.  They are also rich in minerals and vitamins.  Click for MORE info.

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TIPS:  This recipe is easy to prep a day or so ahead of time and assemble just before cooking.  Just prepare the lentil mixture and saute and drain the mushrooms and the spinach, then place in the refrigerator in airtight containers until ready to assemble.  You can preform them into log shapes before refrigerating for easier assembly.  For those who really like to plan ahead, you could probably assemble the whole thing a day or two ahead and refrigerate until you are ready to bake. One word of warning, don’t keep it warm in the oven as the spinach gets overcooked.

PORTOBELLO WELLINGTON

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Note:  This recipe can be made with 3 or 4 large portobello mushrooms.  The 3 mushroom wellington will fit in an 18″ baking sheet, while a 4 mushroom one needs a 21″ pan.  The recipe is for both.  For the larger wellington, use the larger quantities.

  • 1-1 1/4 cup black lentils (or brown)
  • 4-5 cups vegetable broth (optional)
  • 3-4 large portabello mushrooms
  • 3-4 large shallots peeled and minced
  • 4-6 cloves garlic, minced (divided)
  • 3 Tbs olive oil (divided)
  • 8-12 oz fresh spinach (3- 4 cups)
  • 2 – 3 blocks or rolls of pastry dough (or puff pastry, if preferred)
  • 1/4 cup vegan butter or soy milk (as pastry wash)
  • salt and pepper to taste
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  • Cook lentils in vegetable broth for more flavor (optional) following instructions on package.  Remove from heat and let cool. Trim mushroom stalks if needed and wipe caps clean with a damp paper towel. Do not immerse in water.
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  • Heat 1 Tablespoon olive oil in a skillet and place the mushrooms, top side down. Cook on medium heat for about 5 minutes.  Turn them over and cook for another 5 minutes or until you hear the water release and sizzle in the pan. Remove from the heat, and drain on paper towel cap side up as they will release liquid as they cool.
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  • In the mushroom skillet, heat 1 Tablespoon olive oil and half of garlic, lightly saute spinach.  Just cook until wilted and liquid releases.  If you decided to use frozen spinach, squeeze out as much water as possible. Remove from heat and let cool
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  • Saute shallots in 1 Tablespoon olive oil until lightly browned.  Add remaining garlic and cooked lentils.  Stir to combine. Taste and add salt and pepper if needed.  Remove from heat and let cool.
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  • Once cool enough, you should be able to form it into a log.  If you can’t, it’s probably too wet, so return it to the stove or put it in the refrigerator to firm up.
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  • Roll out pastry dough into any shape you prefer to make both a top and bottom crust.  I used 4 pre-made pie crusts and rolled 1 1/2 together to make the long traditional Wellington shape, however, you can make it a circle, square or rectangle.
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  • Place bottom crust on a parchment lined baking sheet.  Form lentil log in center of bottom crust and pat into shape
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  • Arrange mushrooms on top of lentils, cap side up
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  • Top evenly with the sauteed spinach.  Pat into as smooth a shape as possible for best results
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  • Place top crust over your lentil, mushroom, spinach creation and smooth it with your fingers.
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  • Cut around the Wellington using a sharp knife or pizza cutter, leaving a generous 1 inch margin.
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  • Using a fork, firmly press the two edges closed going all the way around.
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  • Cut shapes with a cookie cutter to decorate the top if you like.  Leaves would be pretty too. Save any leftover dough for future use.
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  • Brush the pastry with melted vegan butter or soy milk and poke air holes with a fork.
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  • Bake at 400 degrees for about 30 to 40 minutes, or until the crust is golden brown.  If the edges start getting too brown, cover them with strips of aluminum foil. Serve immediately or at room temperature.

Portobello Wellington

  • Servings: 6-8
  • Difficulty: easy
  • Print

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Note:  This recipe can be made with 3 or 4 large portobello mushrooms.  The 3 mushroom wellington will fit in an 18″ baking sheet, while a 4 mushroom one needs a 21″ pan.  The recipe is for both.  For the larger wellington, use the larger quantities.

  • 1-1 1/4 cup black lentils (or brown)
  • 4-5 cups vegetable broth (optional)
  • 3-4 large portabello mushrooms
  • 3-4 large shallots peeled and minced
  • 4-6 cloves garlic, minced (divided)
  • 3 Tbs olive oil (divided)
  • 8-12 oz fresh spinach (3- 4 cups)
  • 2 – 3 blocks or rolls of pastry dough
  • 1/4 cup vegan butter or soy milk (as pastry wash)
  • salt and pepper to taste
  1. Cook lentils in vegetable broth for more flavor (optional) following instructions on package.  Remove from heat and let cool.
  2. Trim mushroom stalks if needed and wipe caps clean with a damp paper towel. Do not immerse in water.
  3. Heat 1 Tablespoon olive oil in a skillet and place the mushrooms, top side down. Cook on medium heat for about 5 minutes.  Turn them over and cook for another 5 minutes or until you hear the water release and sizzle in the pan. Remove from the heat, and drain on paper towel cap side up as they will release liquid as they cool.
  4. In the mushroom skillet, heat 1 Tablespoon olive oil and half of garlic, lightly saute spinach.  Just cook until wilted and liquid releases.  If you decided to use frozen spinach, squeeze out as much water as possible. Remove from heat and let cool
  5. Saute shallots in 1 Tablespoon olive oil until lightly browned.  Add remaining garlic and cooked lentils.  Stir to combine. Taste and add salt and pepper if needed.  Remove from heat and let cool.  Once cool enough, you should be able to form it into a log. If you can’t, it’s probably too wet, so return it to the stove or put it in the refrigerator to firm up.
  6. Roll out pastry dough into any shape you prefer to make both a top and bottom crust.  I used 4 pre-made pie crusts and rolled 1 1/2 together to make the long traditional Wellington shape, however, you can make it a circle, square or rectangle.
  7. Place bottom crust on a parchment lined baking sheet
  8. Form lentil log in center of bottom crust and pat into shape
  9. Arrange mushrooms on top of lentils, cap side up
  10. Top evenly with the sauteed spinach.  Pat into as smooth a shape as possible for best results
  11. Place top crust over your lentil, mushroom, spinach creation and smooth it with your fingers.
  12. Cut around the Wellington using a sharp knife or pizza cutter, leaving a generous 1 inch margin.
  13. Using a fork, firmly press the two edges closed going all the way around.
  14. Cut shapes with a cookie cutter to decorate the top if you like.  Save and leftover dough for future use.
  15. Brush the pastry with melted vegan butter or soy milk and poke air holes with a fork.
  16. Bake at 400 degrees for about 30 to 40 minutes, or until the crust is golden brown.  If the edges start getting too brown, cover them with strips of aluminum foil.

Best Pasta with No Cook Tomato Sauce

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What could be easier than tossing warm pasta with fresh tomatoes, basil and olive oil?  This is a delicious NO COOK sauce that I have been making for ten years or so.  It is really delicious!   I no longer have the original recipe for this ‘sauce’ and usually only think about making it later in the summer when I have too many tomatoes on my windowsill on the verge of getting overripe. This recipe  is a great use for tomatoes that are a bit past their prime and starting to get a mealy texture. Of course, the better quality tomatoes, the more delicious the sauce but you can slip in an overripe tomato or two and it will work out just fine.  You can also add a few cherry tomatoes if you wish. I just use what I have on hand, but the more colorful the variety of tomatoes, the better.  Just dice the tomatoes, add a clove of minced garlic, sliced or chopped basil and oregano, drizzle with olive oil and let sit on the counter at room temperature for one to three hours.  All the flavors combine and transform raw tomatoes into a deliciously fresh sauce.  Sometimes I add fresh mozzarella for a Caprese type pasta or sprinkle with grated or shaved parmesan but it is just as good on its own. Great vegan cheese choices are Miyoko’s Vegan Mozz and Vio Life Just Like Parmesan.

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There is some debate whether tomatoes are more nutritious raw or cooked.  Usually cooking vegetables reduces their nutritional value as vitamins are lost during the cooking process, however, it looks like tomatoes may be different.  Cooking tomatoes reduces the amount of vitamin C but may increase the amount of lycopene (a phytochemical with antioxidant properties) that can be absorbed by our bodies.  So I think its a toss up.  You can lightly sauté this sauce if you prefer but I love the simplicity of leaving it raw as nature intended. It can be served immediately, warmed by the hot pasta or at room temperature.

TIP:  Garlic lovers beware!  For those of us who pile on the garlic, be forewarned.  Since this sauce is not cooked, the garlic does not mellow and sweeten the same way it does when cooked, so don’t use the same amount you would in a cooked sauce and make sure you finely mince. For gluten free substitute a GF pasta. There are so many good options out there now! Easy peasy…

Tomato Pasta1

Spaghetti with Fresh Tomatoes and Basil

  • Servings: 6
  • Difficulty: easy
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Tomato Pasta1

4 – 6 ripe tomatoes of varying size and variety

1/2 cup olive oil

1/2 cup fresh basil, sliced or chopped

1 Tbsn fresh oregano, chopped (or thyme)

1-2 cloves garlic, minced

1/2 tsp salt (or to taste)

1/4 tsp pepper (or to taste)

1 cup fresh mozzarella (optional)

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  •  Dice tomatoes and place in a medium sized bowl

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  •  Add garlic, herbs, olive oil, salt and pepper to tomatoes.

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  •  Stir gently to combine and let sit at room temperature for one to three hours (30 minutes if you can’t wait).

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  •  Slice or dice fresh mozzarella, if using.

Tomato Pasta4

  •  Add mozzarella to the sauce about 15 minutes or so before serving. (You don’t want it sitting out too long). Adjust seasoning, if necessary.

Tomato Pasta3

  •  Cook spaghetti according to instructions, drain and place in a serving bowl.

Tomato Pasta2

  •  Pour tomato sauce over the top and gently combine.  Serve warm or at room temperature.

Rustic Tomato Tart

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I can’t say enough about these roasted tomatoes – drizzled with balsamic and honey and slow roasted until they reach caramelized perfection.  Their cooking juice alone is worth the price of admission, delicious as a dipping  sauce for a crusty baguette.  But that’s not all!   I layered the lovely roasted tomatoes over a bed of fresh mozzarella and then folded it all in a buttery crust to form a rustic tart. You would never know that the crust is actually good for you because it’s so yummmy, but it’s made with 100% White Whole Wheat Flour.  No that wasn’t a typo.  I used a whole grain flour made from white whole wheat, which is a different kind of wheat whose germ has a lighter color and milder in flavor than the more traditional ‘red’ wheat.  It has the same nutritional value as whole wheat but is not as heavy, making it a better choice for baking. I believe in making food healthy but not at the expense of taste.  Win, Win!
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These roasted tomatoes are really sweet and flavorful, great layered in sandwiches or mixed in with other vegetables. I know I will be making these over and over again!  I know I already said this, but it bears repeating.  The sauce is ‘to die for’ so carefully pour every last drop into a small bowl and use it as a dipping sauce.
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Tomatoes are America’s favorite vegetable (even though it’s technically a fruit) and they are so wonderful when they are in season like right now, fresh from the vine.  You can just taste the goodness! If you are worried that cooking tomatoes, destroys the nutrients, don’t. Tomatoes are one of the veggies that actually benefits from being cooked. Most people know that tomatoes are loaded with vitamins and nutrients, like lycopene, an antioxidant that helps protect our immune systems.  The best way to get lycopene, which is in the skin and gives tomatoes their red color, is through cooked or processed tomatoes.  Cooking them with a little healthy oil helps carry the lycopene into the bloodstream. ( Best Health Magazine)  So roast away!  You won’t regret it…

TIPS:  This recipe is easy to make vegan.  Just substitute a vegan mozzarella (I really like Miyoko’s Vegan Mozz) and vegan parmesan (I like Vio Life Just Like Parmesan) or omit the cheeses which are not necessary anyway, as the star of this dish is really the roasted tomatoes. To veganize the crust, substitute a vegan butter (I love Miyoko’s) or oil and brush the crust with non-dairy milk (My favorite is Oatley) before cooking.  Then I would suggest sprinkling the tomatoes and especially the crust with a coarse salt and more herbs before baking.
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I spotted this recipe in the Farm Fresh – Summer, 2015 magazine, although I added a layer of fresh mozzarella beneath the tomatoes and used white whole wheat flour for the crust for a more nutritious tart.
RUSTIC ROASTED TOMATO TART
7-8 ripe tomatoes
1/3 cup olive oil
1 Tbsn balsamic vinegar
2 tsp honey
3 tsp fresh thyme (or 1 1/2 tsp dried)-divided
1/2 tsp salt
6 oz fresh mozzarella or vegan mozz, sliced
1/4 cup parmesan or vegan parm, shredded(optional)
CRUST (or your favorite pre-made crust)
1 cup white whole wheat flour (or all purpose flour)plus more for dusting the surface
2 tsp sugar
1/4 tsp salt
1 stick (1/2 cup) cold unsalted vegan butter
2 Tbsn + 1 tsp ice water
1 egg or 2 Tbsn non-dairy milk(for glazing the crust)
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If you are making dough for a crust, combine the flour, sugar and salt in a food processor and pulse briefly to combine.  Cut butter into slices and add to the flour mixture.  Pulse about 20 times or until the butter particles are small.  With the motor running, add the ice water and process until the dough is beginning to come together.  It will be loose but will come together if you pinch it.  Turn the loose dough out onto a mixing bowl and knead it briefly  Shape it into a flat disc and wrap in plastic.  Refrigerate for at least 45 minutes and up to 2 days.  (Or to save time later, you can roll it into a 12 inch round, then wrap it in plastic and store in the refrigerator)
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Pre-heat the oven to 425.  Line a heavy duty rimmed baking sheet with parchment paper.  Brush with with olive oil.  Combine the olive oil, balsamic vinegar and honey in a small bowl.
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Cut tomatoes in half horizontally and carefully remove seeds.
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Place tomatoes cut side up on the baking sheet and lightly sprinkle with salt.
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Pour the balsamic mixture into each tomato half, distributing as evenly as possible. Sprinkle with 2 tsp thyme.
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Roast the tomatoes until they are brown on the edges and collapsed, about an hour.  Let them cool.  Save any pan juices to serve with crusty sourdough bread!
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While the tomatoes are cooling, remove the dough from the refrigerator and let come to room temperature.  Heat oven to 400.  Line a heavy duty rimmed baking sheet with parchment paper.  Place the dough on a lightly floured surface and roll into a 12 inch round, then transfer to parchment paper. Don’t worry if the edges aren’t perfect.  I think it makes a more interesting tart.
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Arrange mozzarella slices in the center of the round, leaving a 2 inch border of dough.
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Arrange the roasted tomato halves over the mozzarella, starting in the center and slightly overlapping, still leaving a 2 inch border.

Fold the edge of the dough up and over the tomatoes, pleating as you go.
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Brush the dough (including under the folds) with beaten egg.  Sprinkle the tart with parmesan and remaining thyme. Bake until the crust is golden brown, about 40 minutes.

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Let cool slightly and transfer to a cutting board or serving platter.  Serve warm or at room temperature.




Rustic Tomato Tart

  • Servings: 6
  • Difficulty: easy
  • Print

 
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7-8 ripe tomatoes
1/3 cup olive oil
1 Tbsn balsamic vinegar
2 tsp honey
3 tsp fresh thyme (or 1 1/2 tsp dried)-divided
1/2 tsp salt
6 oz fresh mozzarella, sliced (optional)
1/4 cup parmesan, shredded(optional)
CRUST (or your favorite pre-made crust)
1 cup white whole wheat flour (or all purpose flour)plus more for dusting the surface
2 tsp sugar
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter
2 Tbsn + 1 tsp ice water
1 egg (for glazing the crust)
If you are making dough for a crust, combine the flour, sugar and salt in a food processor and pulse briefly to combine.  Cut butter into slices and add to the flour mixture.  Pulse about 20 times or until the butter particles are small.  With the motor running, add the ice water and process until the dough is beginning to come together.  It will be loose but will come together if you pinch it.  Turn the loose dough out onto a mixing bowl and knead it briefly  Shape it into a flat disc and wrap in plastic.  Refrigerate for at least 45 minutes and up to 2 days.
Pre-heat the oven to 425.  Line a heavy duty rimmed baking sheet with parchment paper.  Brush with with olive oil.  Combine the olive oil, balsamic vinegar and honey in a small bowl.
Cut tomatoes in half horizontally and carefully remove seeds.
Place tomatoes cut side up on the baking sheet and lightly sprinkle with salt.
Pour the balsamic mixture into each tomato half, distributing as evenly as possible. Sprinkle with 2 tsp thyme.  Roast the tomatoes until they are brown on the edges and collapsed, about an hour.  Let them cool.  Save any pan juices to serve with crusty sourdough bread!
While the tomatoes are cooling, remove the dough from the refrigerator and let come to room temperature.  Heat oven to 400.  Line a heavy duty rimmed baking sheet with parchment paper.  Place the dough on a lightly floured surface and roll into a 12 inch round, then transfer to parchment paper. Don’t worry if the edges aren’t perfect.  I think it makes a more interesting tart.
Arrange mozzarella slices in the center of the round, leaving a 2 inch border of dough.
Arrange the roasted tomato halves over the mozzarella, starting in the center and slightly overlapping, still leaving a 2 inch border.
Fold the edge of the dough up and over the tomatoes, pleating as you go.
Brush the dough (including under the folds) with beaten egg.  Sprinkle the tart with parmesan and remaining thyme. Bake until the crust is golden brown, about 40 minutes.
Let cool slightly and transfer to a cutting board or serving platter.  Serve warm or at room temperature.
 
 


Veggie Zucchini Enchiladas (gf)

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Love Mexican food but not the heavy carbs and calories? You might like these vegetarian enchiladas packed with fresh corn, black beans, mushrooms and pasilla peppers, sauteed with garlic, cumin and chili powder, then rolled in thin slices of summer squash, nestled in a bed of zesty red enchilada sauce and topped with pepper jack cheese.  Bake in the oven until the cheese is melty and the sauce is bubbling. Yum!  You won’t miss the tortillas (or the calories).

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These enchiladas are seriously good!  I made them twice.  The first time (above) I used corn, mushrooms and pasillo peppers.  You can see that the zucchini slices were harder to roll. (*See TIPS) The second time I added black beans and black olives.  I loved both versions but preferred the second one but I happen to love beans. I understand that some people don’t like or can’t tolerate beans.  It’s pretty easy to adapt this recipe to your tastes. The addition of beans (of any type) boosts protein as well as adding fiber and important vitamins and minerals without adding loads of calories.  Even without the beans, the corn, mushrooms and peppers have quite a bit to offer.  Corn has gotten a bad reputation nutritionally speaking because it’s a carb but corn contains certain B vitamins and vitamin C, as well as magnesium and potassium.  Corn also contains a large amount of insoluble fiber which helps get the bowel going and feeds ‘good’ bacteria in the gut. For more information on poor maligned corn, read this great article 5 Myths About Corn

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I added a dab of ricotta for creaminess and a sprinkle of pepper jack for cheesy deliciousness but these cheeses are optional for those who want to cut dairy or calories. This is a vegetarian recipe but it is easy to veganize.  My favorite ricotta is made by Kite Hill, a vegan ricotta made from almond milk rather than cow’s milk.  It’s slightly salty taste and creamy texture complement the veggies and sauce in this dish. I use it for everything!

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There are plenty of vegan hard and shredded cheeses available for use instead of traditional pepper jack.  Vegan readers, please message me your favorites and how you like to use them and I will give them a try.  I love using new products and I am moving away from dairy.

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TIPS:  This recipe calls for yellow squash because it is softer and more pliable than zucchini.  If you do use zucchini, you might try salting it after slicing and letting it sit for about 10 minutes to soften.  This is also a good trick if you like your ‘tortillas’ to brown as the salt draws out excess water.  If you can only find small squash, use 4 slices instead of 3 to make your tortilla wraps.  Fresh corn is fabulous but you can also use frozen corn.  I don’t recommend canned corn unless that is your only option.

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VEGGIE ZUCCHINI ENCHILADAS

  • 1 medium onion, chopped
  • 1 Tbsn olive oil
  • 2-3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 cup fresh or frozen corn kernels
  • 1 can black beans, drained and rinsed
  • 1 cup criminy mushrooms, sliced
  • 1 medium poblano pepper, seeded and diced (or small can diced green chilis)
  • 1 16 oz can or 1 1/2 cups red enchilada sauce
  • 4 large yellow squash (or zucchini) *see TIPS
  • 1 cup ricotta (optional)
  • 1 cup cheddar, jack or hot pepper jack cheeses, shredded
  • sliced black olives as garnish (optional)
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  • Preheat oven to 350º. Saute onion in large skillet over medium heat until translucent, about 5 minutes. Stir in garlic, cumin, and chili powder.
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  • Add corn, pepper and mushrooms, saute several minutes until mushrooms release their water. Remove from heat and stir in beans.
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  • Using a mandolin or vegetable peeler, slice squash lengthwise into thin strips.
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  • Arrange three zucchini slices, slightly overlapping, and Spread a Tablespoon of ricotta along the center, if using.
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  • Place a spoonful of veggie mixture on top and a sprinkle of shredded cheese.
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  • Spread 1 cup enchilada sauce in the bottom of a baking dish. Roll up and transfer to the baking dish, open side down. Repeat with remaining squash slices.   Spoon any remaining corn mixture into ends of enchiladas.
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  • Top with remaining enchilada sauce, cheese and olives, if using.
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  • Bake until cheese is melted and the sauce is bubbling, about 25-30 minutes.

Veggie Zucchini Enchaladas

  • Servings: 4-6
  • Difficulty: easy
  • Print

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  • 1 medium onion, chopped
  • 1 Tbsn olive oil
  • 2-3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 cup fresh or frozen corn kernels
  • 1 can black beans, drained and rinsed
  • 1 cup criminy mushrooms, sliced
  • 1 medium poblano pepper, seeded and diced (or small can diced green chilis)
  • 1 16 oz can or 1 1/2 cups red enchilada sauce
  • 4 large yellow squash (or zucchini) *see TIPS
  • 1 cup ricotta (optional)
  • 1 cup cheddar, jack or hot pepper jack cheeses, shredded
  • sliced black olives as garnish (optional)
  1. Preheat oven to 350º. Saute onion in large skillet over medium heat until translucent, about 5 minutes.
  2.  Stir in garlic, cumin, and chili powder.
  3. Add corn, pepper and mushrooms, saute several minutes until mushrooms release their water. Remove from heat and add black beans.
  4. Spread 1 cup enchilada sauce in the bottom of a baking dish.
  5. Using a mandolin or vegetable peeler, slice squash lengthwise into thin strips.
  6. Arrange three zucchini slices, slightly overlapping, and Spread a Tablespoon of ricotta along the center, if using.
  7. Place a spoonful of veggie mixture on top and a sprinkle of shredded cheese.
  8. Roll up and transfer to the baking dish, open side down. Repeat with remaining squash slices.   Spoon any remaining corn mixture into ends of enchiladas.
  9. Top with remaining enchilada sauce and cheese.
  10. Bake until cheese is melted and bubbling, about 25-30 minutes.

Black Bean Quinoa with Cumin Orange Vinaigrette

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Tired of green salad?  This flavor filled quinoa salad with mango and avocado topped with an orange cumin vinaigrette is one of my favorites!  I promise you won’t be bored. It’s a little bit spicy from the jalapenos, a little bit sweet from the mango, the black beans add a rich salty flavor and fresh avocado, purple onion, bell pepper and cilantro make it salad worthy.  Yum!

Quinoa is the perfect backdrop for these beautiful flavors.  It also happens to be a nutritional powerhouse, high in protein, low in fat, gluten free and loaded with lovely vitamins and minerals (but you don’t have to tell your family that).  What I didn’t know is that Mango is also a superfood, providing over 20 vitamins and minerals in every delicious bite.  Black beans add another protein and nutrient boost and their high fiber content helps keep your tummy full. Then there is the Avocado, which we now know is a good fat that is highly nutritious.  Look at the glorious colors! This is what they call ‘Eating the Rainbow”. The best part of this salad though, is how great it tastes! 

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This is the perfect dish to throw together for an easy dinner or bring to a potluck, especially if you have leftover quinoa on hand (or you make it ahead), then it’s only about ten minutes of chopping, mixing and you’re done!  This salad can be made a day ahead, without the avocado.  Bring to room temperature then gently toss in the avocado, if using, before serving.

TIP:  You can buy mango pre-cut but it’s very easy to do it yourself (and less expensive) if you know the right technique.  How to cut a Mango

https://www.mango.org/how-to-cut-a-mango/

VARIATIONS:  If you don’t have, or like, mango, you can substitute orange or nectarine segments (or even canned or frozen corn).  Use a combination of yellow, orange, red and green bell peppers for lots of color.  This recipe is only mildly spicy using one red jalapeno pepper so double the amount of jalapeno peppers and add a bit more cumin if you like it hot.

Black Bean Mango Quinoa Salad

BLACK BEAN QUINOA WITH CUMIN ORANGE VINAIGRETTE

  • 1 cup quinoa
  • 1 cup mango, diced
  • 1 red bell pepper, diced
  • 1 red or green jalapeno, seeded and diced
  • 1 cup canned black beans, drained and rinsed
  • 1/2 red onion, diced
  • 1/3 cup fresh cilantro or parsley leaves, chopped
  • 1 avocado, peeled, seeded and diced
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup freshly squeezed orange juice
  • 1 tsp cumin
  • 1 tsp salt
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  • Rinse quinoa to remove bitterness and cook according to package instructions; set aside and let cool.
  • To make the vinaigrette, whisk together olive oil, apple cider vinegar, orange juice, cumin and salt in a small bowl; set aside. This recipe makes just enough dressing. If you want more to drizzle, double the recipe or just measure generously.
  • In a large bowl, combine quinoa, mango, bell pepper, jalapeno, black beans, avocado, onion and cilantro. Pour the vinaigrette on top of the salad and gently toss to combine.
  • If you aren’t serving immediately, place the avocado pit on top of the salad to keep the avocado from turning brown, or add the avocado right before serving .  Serve at room temperature.
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 If you have any leftover mango, how about mango margaritas? They are cool and refreshing with just the right amount of sweet and tart – and now we know they are loaded with yummy nutrients!

https://goodmotherdiet.com/2014/05/02/mango-margaritas-homemade-tortilla-chips-with-grilled-pineapple-salsa/

Black Bean Quinoa with Cumin Orange Vinaigrette

  • Difficulty: easy
  • Print

 Black Bean Mango Quinoa Salad4

1 cup quinoa
1 cup mango, diced
1 red bell pepper, diced
1 red or green jalapeno, seeded and diced
1 cup canned black beans, drained and rinsed
1/2 red onion, diced
1/3 cup fresh cilantro or parsley leaves, chopped
1 avocado, peeled, seeded and diced
 
 vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup freshly squeezed orange juice
1 tsp cumin
1 tsp salt

Black Bean Mango Quinoa Salad3

  • Rinse quinoa to remove bitterness and cook according to package instructions; set aside and let cool.
  • To make the vinaigrette, whisk together olive oil, apple cider vinegar, orange juice, cumin and salt in a small bowl; set aside.
  • In a large bowl, combine quinoa, mango, bell pepper, jalapeno, black beans, avocado, onion and cilantro. Pour the vinaigrette on top of the salad and gently toss to combine.
  • If you aren’t serving immediately, place the avocado pit on top of the salad to keep the avocado from turning brown, or add the avocado right before serving .  Serve at room temperature.

Black Bean Mango Quinoa Salad8

Endive Salad Bites

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Appetizers are the little things you keep eating until you lose your appetite. ~ Joe Moore
I don’t know who Joe Moore is but I’m with him on this.  The way I look at it, you might as well make the appetizer as yummy and nutritious as dinner.  This one is sure to satisfy, or at least start your night off on a delicious, healthy and low cal note.  I’m loving the three bite salad!

I am a sucker for foods that have a nice presentation and are easy to eat appetizer style, my kind of eating! The shape of endive spears is perfect for stuffing. Just toss all the salad ingredients with the dressing and pile them up in the endive spear, or boats as I have always thought of them.  Their slight bitterness is offset by the sweetness of the orange and grapes and the creaminess of the avocado and soft cheese.  The vinaigrette is simple but helps to blend the flavors nicely and done in just a few minutes.

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Alternatively, you could julienne the endive and toss the whole thing together as a large salad.  Either way, delicious!

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The first time I made this salad was when I was getting weekly CSA boxes and my endive came with an informational blurb which I found quite interesting.  Endive is a member of the chicory family (which makes me think of coffee for some reason).  Belgian endive is grown from chicory roots in a dark environment, which is why their tender leaves are such a light color. I was enthralled, so I googled, and here is what endive looks like growing. At first glance I thought I was looking at a photo of a factory chicken farm! You can click on the photo link for the full story on endive.

endive
Photo Credit: http://endive.com/how-endive-is-grown

For their pale complexions, endive are surprisingly nutritious, providing many valuable vitamins and minerals, including vitamin C, calcium, iron and zinc, among many others.  The biggest surprise is that it is a good source of beta-carotene which we usually attribute to the orange vegetable family.  But that’s not all.  It has more than 50% of the potassium of a banana. Not too bad for our pale friend, the endive.  It also makes a darn good edible appetizer boat.

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ENDIVE SALAD BITES

1 head Belgian endive
1 orange or grapefruit
1 avocado
1/2 cup red grapes
4 scallions, chopped
1/3 cup crumbled goat, gorgonzola or feta cheese (or vegan Vio Life Feta or Miyoko’s Classic Chive soft cheese)
1/3 cup cilantro or parsley, chopped (or more for garnish)

Marinade

2 Tbsn olive oil
1 Tbsn balsamic vinegar
1 Tbsn red wine or apple cider vinegar
salt and pepper to taste

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  • Cut the ends off orange and remove the peel by cutting in a downward motion going all the way around.  Cut into wheels and then sections.  Place in a large bowl.
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  • Slice grapes and admire their gorgeous jewel toned colors.
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  • place in the bowl with the oranges.
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  • Halve avocado and cut into pieces a similar size to the orange segments.
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  • Add avocado, cilantro, scallions and crumbled goat cheese to the bowl.
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  • Prepare marinade and drizzle over salad sparingly.  You can always drizzle more later and since they are to be eaten by hand, you don’t want them too drippy.
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  • Cut the core end off the endive. Clean by gently wiping both sides with a lightly damp paper towel. Pull off as many leaves as you want to use. The remainder can be stored in the refrigerator under a lightly damp paper towel. Place 1-2 tablespoons of salad into each endive spear.   Arrange on a platter and garnish with extra cilantro.

Endive Salad Bites

  • Servings: 12 pieces
  • Difficulty: easy
  • Print

20150324_192857

1 head Belgian endive
1 orange or grapefruit
1 avocado
1/2 cup red grapes
4 scallions, chopped
1/3 cup crumbled goat, gorgonzola or blue cheese (or vegan Vio Life Feta or Miyoko’s Classic Chive soft cheese)
1/3 cup cilantro or parsley, chopped (or more for garnish)

Marinade

2 Tbsn olive oil
1 Tbsn balsamic vinegar
1 Tbsn red wine or apple cider vinegar
salt and pepper to taste

  • Cut the ends off orange and remove the peel by cutting in a downward motion going all the way around.  Cut into wheels and then sections.  Place in a large bowl.
  • Slice grapes and place in the bowl with the oranges.
  • Halve avocado and cut into pieces a similar size to the orange segments.
  • Add avocado, cilantro and scallions to the bowl.
  • Crumble goat cheese and add to the salad.
  • Cut the core end off the endive. Clean by gently wiping both sides with a lightly damp paper towel. Pull off as many leaves as you want to use. The remainder can be stored in the refrigerator under a lightly damp paper towel.
  • Prepare marinade and drizzle over salad sparingly.  You can always drizzle more later and since they are to be eaten by hand, you don’t want them too messy.
  • Place 1-2 tablespoons of salad into each endive spear.   Arrange on a platter and garish with extra cilantro.

Black & Wild Rice Salad with Roasted Butternut Squash & Pomegranate

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Black and Wild Rice with Roasted Butternut Squash and Pomegranate

People often ask for food recommendations.  Here it is people –    one of my top five favorite dishes so far!  This is a Wow! dish. I have updated a few photos from this 2014 blog when Goodmotherdiet was only 2 months old and I was a newbie at food photography.  I can remember feeling it was a major accomplishment just to get a photo onto the blog regardless of quality. But I digress… Black and wild rice, roasted butternut squash, scallions, pumpkin seeds, pomegranate and microgreens, all topped with a yummy honey vinaigrette!  I have made this dish out of season with dried cranberries or cherries with good results but nothing compares to the zing and pop that you only get from pomegranate seeds.

I love this grain salad because it can serve as a main course or a hearty side dish. It’s fabulous as a party or buffet dish since it’s served at room temperature. It can be made ahead and you just toss it when ready to serve.

To see the original blog post click on the link: https://goodmotherdiet.com/2014/01/27/meatless-monday-black-wild-rice-with-roasted-squash/amp/ But check out the new photos and recipe below first to see all of the goodness that goes into this dish. -Joyce

    BLACK AND WILD RICE SALAD WITH ROASTED BUTTERNUT SQUASH AND POMEGRANATE

    • 1 1/2  cup black rice
    • 1/2 cup wild rice
    • kosher salt
    • 1/2 medium or 1 small butternut squash
    • 1/2 cup olive oil (divided)
    • 1/4 cup red wine vinegar
    • 2 tsp honey
    • 2 scallions, thinly sliced
    • 1 cup pomegranate seeds
    • 1 cup microgreens (or parsley or cilantro)
    • 1/2 cup pistachios (or pepitas – shelled pumpkin seeds)
    1. Cook black rice and wild rice in a large pot of boiling water with about 4 cups vegetable broth or salted water about 35 minutes or until tender.  Remove from pot into a large bowl.
    2. Preheat oven to 450. Half, seed and peel the squash and cut into cubes.  I found a small squash so used the whole thing.  Place squash cubes in a baking dish and toss with 1/4 cup olive oil.  Season with salt and pepper.
    3. Roast squash 20 to 25 minutes, stirring a couple of times.  Remove from heat and let cool.
    4. Whisk vinegar, honey and 1/4 cup oil in a large bowl.  Add rice, squash, pomegranate, microgreens and pistachios; toss to combine.
    5. To make ahead, combine all ingredients except for dressing and microgreens and refrigerate. For serving, bring to room temperature, add dressing and microgreens and toss.

    Meatless Monday -Vegan Mini Meatloaf

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    Vegan meatloaf might not spring to mind as a delicious main course but I’m here to tell you it is….It’s reminiscent of my mother’s traditional meatloaf using Quaker Rolled Oats, onions, ketchup and Beyond Meat ground ‘beef’, cooked to a nice perfection and then topped with barbecue sauce for the last bit of cooking.  It’s pretty delicious.

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    I was asked to come up with a vegan main course for a St. Patrick’s Day event where the main course was going to be corned beef.  This was a nice (and perhaps selfish)  challenge for me since even though I have gotten used to eating around the main course or making side dishes into dinner, its always nice to have a dinner option available.  Vegetarians and vegans are often in a pickle at parties where a vegetarian/vegan option isn’t being served.  We don’t want to be perceived as difficult or judgey, but then again we won’t eat the meat option and we are hungry too.  So when someone goes to the trouble to make sure there is something meat free , I am beyond grateful.

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    I used to love my Mom’s meatloaf which was based on a Quaker Rolled Oats recipe from the 1960’s.  It was a huge hit in my house and now that there are so many good meat substitutes available, I decided to give meatloaf another whirl but using Beyond Meat ground beef substitute instead of actual ground beef. If you are interested in the health aspects or nutritional information, check out  Beyond Meat. I chose to make mini meatloaves because they are easier to serve than slicing, and they are darned cute.  You can use a mini meatloaf pan or hand form the meatloaves onto a glass baking dish or cooking sheet with a rim.

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    You can also make a traditional large meatloaf using a loaf pan or free formed onto a baking dish.  This recipe is makes eight mini meatloaves. You can cut the recipe in half for four servings if you prefer.  Or you can make one large meatloaf.  Form meatloaf mixture with your hands into 10×6-inch loaf on glass baking dish or cooking sheet with a rim. Bake 50 to 55 minutes or until meatloaf is firm and has a nice crust. Add barbecue sauce for the last 10 or 15 minutes. Let stand 5 minutes to ensure easy slicing.

    I used real eggs as a binder, compliments of my backyard rescue chickens whom I consider ambassadors for all factory animals. Here’s my sister, Margaret, with Margaret the chicken. Aren’t they cute?  Check out their facebook page Mrs V’s Rescue Chickens.   If you aren’t lucky enough to have access to pasture raised chicken eggs or you don’t use eggs at all, there are really good options beyond making a flax egg (1 Tablespoon flax seeds to 3 Tablespoons water equals 1 egg).  I have had success using Just Egg but there is also Follow Your Heart and Red Hill Egg Replacer neither of which I have tried.

    Tips:

    Mini meatloaves can be made ahead of time, which is a nice time saver if you are hosting an event.  Uncooked loaves can be covered in plastic wrap and kept in the refrigerator for a few days until you are ready to cook.  Just bring to room temperature before cooking to ensure even cooking.  Cooked meatloaves can be frozen for about three months and microwave well once defrosted.

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    VEGAN MEATLOAF

    • 1 Tbsn olive oil
    • 1 large onion, chopped
    • 2 pkgs of @beyondmeat Beyond Burgers  (2 lbs)
    • 1/3 cup vegetable broth
    • 2 eggs or vegan egg substitute (*see note)
    • 1 Tbsp Worcestershire Sauce or gf soy sauce
    • 1/2 cup Ketchup
    • 1 1/2 cup rolled oats
    • 1 tsp Garlic Powder
    • 1 tsp of Onion Powder
    • 3/4 tsp Salt
    • 1/4 tsp Black Pepper
    • 1/2 – 3/4 cup barbecue sauce

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    • Saute the chopped onions in olive oil until tender, remove from heat and let cool.

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    • Combine all ingredients except for barbecue sauce in a large bowl.

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    • Mix well using a large wooden spoon (or I prefer to use my hands)

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    • Divide the mixture into eight parts and form them into small loaves and place on an oiled baking sheet, or spoon into oiled mini loaf pans, forming a rounded top on each one.

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    • Bake at 400 degrees for 20 minutes, spread with barbecue sauce or ketchup and cook another 15 minutes,

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    Vegan Mini Meatloaves

    • Servings: 8
    • Difficulty: easy
    • Print

    IMG_20200227_143231

    • 1 Tbsn olive oil
    • 1 large onion, chopped
    • 2 pkgs of @beyondmeat Beyond Burgers  (2 lbs)
    • 1/3 cup vegetable broth
    • 2 eggs or egg substitute (*see note)
    • 1 Tbsp Worcestershire Sauce or soy sauce
    • 1/2 cup Ketchup
    • 1 1/2 cup rolled oats
    • 1 tsp Garlic Powder
    • 1 tsp of Onion Powder
    • 3/4 tsp Salt
    • 1/4 tsp Black Pepper
    • 1/2 – 3/4 cup barbecue sauce or ketchup

     

    1. Saute the chopped onions in olive oil until tender, remove from heat and let cool.
    2. Combine all ingredients except for barbecue sauce in a large bowl.
    3. Mix well using a large wooden spoon (or I prefer to use my hands)
    4. Divide the mixture into eight parts and form them into small loaves and place on an oiled baking sheet, or spoon into oiled mini loaf pans, forming a rounded top on each one.
    5. Bake at 400 degrees for 20 minutes, spread with barbecue sauce or ketchup and cook another 15 minutes,

     

    Meatless Monday – Vegetable Paella (Vegan)

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    Paella is a beautiful dish worthy of a party or gathering.  This one is loaded with fresh veggies instead of traditional Spanish ingredients, usually a combination of meats and seafood.  My veggie recipe retains the usual flavors, smoked paprica, saffron and Spanish rice but in lieu of the meats, I added artichoke, eggplant, mushrooms and fennel, and topped with roasted red peppers and capers.  Simply Delicious!

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    Paella is not as hard as it’s reputation leads us to believe.  Its not like risotto which has to be constantly stirred and fussed over.  In fact, paella should be minimally disturbed after the first few minutes and if you have done it correctly, a golden crust will form on the bottom, called the socarrat, from the Spanish word “socarrar,” which means “to toast lightly,”. Once the paella is done, it can sit covered off the heat and wait until you’re ready to serve.  I used several canned items, partially as a shortcut and because some things are not in season right now.  I used fresh fennel and trumpet mushrooms (because they are available now) and fresh eggplant. I also used jarred capers, roasted red peppers and canned baby artichokes which are already fairly soft, so I added them in near the end.

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    I love this combination of textures and flavors.  It turned out quite pretty and colorful.  You can substitute any vegetables that you like, just keep in mind how long they need to cook and plan accordingly.  I also used a vegan chorizo that I have had good luck with recently.  It’s made from vital wheat gluten so not gluten free but pretty tasty and combines nicely with the saffron and smoked paprika.  This ingredient is optional though.  I would like the dish either way. Some people don’t enjoy substitute meats for a variety of reasons but I like to promote those companies who are making their way into the vegan food industry. The more good products available, the better they get and the less meat people will eat.  Win win!

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    TIPS:  I have a giant paella pan which was relatively inexpensive but for this recipe, I used a 12 inch cast iron pan.  It was fairly full but worked fine for the quantities.  You could use a pan a couple of inches larger and it should turn out well.  Don’t be tempted to use aromatic rices like jasmine or basmati as they don’t soak up the flavors properly and some of the long grained rices don’t have the proper texture.

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    VEGETABLE PAELLA

    • 6 cups vegetable broth
    • 1/4 cup extra-virgin olive oil
    • 4 oz vegan chorizo (optional)
    • 1 small onion, chopped
    • 3 cloves garlic, minced
    • 1 teaspoon smoked paprika
    • 1 teaspoon saffron threads, crumbled
    • 1 large bulb fennel, sliced
    • 14 oz can baby artichokes (fresh or frozen)
    • 1 large Japanese eggplant, cut into 2-inch pieces
    • 1 cup mushrooms (crimini, shitake or trumpet)
    • 1/2 cup dry white wine
    • 2 1/4 cups bomba, arborio or valencia rice
    • 1-2 Tbsn capers, drained
    • 1 roasted, marinated red pepper, cut into strips
    • fresh parsley or thyme for garnish (optional)

    • In a medium saucepan, heat the broth and crumbled saffron and bring to a simmer.

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    • Meanwhile, in a 12-15-inch paella pan or large enameled cast-iron casserole, if you are using chorizo, heat one tablespoon olive oil in the paella pan on medium high and saute the crumbled chorizo until golden brown.  Vegan chorizo is already cooked, so it doesn’t take more than a few minutes.  Remove the chorizo with a slotted spoon to a plate and set aside.  You don’t have to wash the pan.

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    • Add the rest of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and paprika and cook until fragrant, about 2 minutes.

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    • Scoot the onions to the side and add the fennel wedges and cook until lightly browned, about 3 minutes.

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    •  Add the eggplant to the skillet; cook until slightly tender, about 4 more minutes. If you are using fresh or frozen baby artichokes, add them now. Add the mushrooms and cook for 1 to 2 minutes.

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    • Pour in the wine and simmer a few minutes. Stir in the rice and the broth. Increase the heat to high and bring to a boil.

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    • Lower heat to low and simmer until liquid is reduced by half, do not stir.  Nestle the chorizo and artichoke hearts into the paella and cook another 10 minutes.

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    • Turn off heat. Scatter the capers and the peppers and herbs on top, cover and let sit at least five minutes.

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    Vegetable Paella

    • Servings: 6-8
    • Difficulty: easy
    • Print

    IMG_20190204_190339

    VEGETABLE PAELLA

    • 6 cups vegetable broth
    • 1/4 cup extra-virgin olive oil
    • 4 oz vegan chorizo (optional)
    • 1 small onion, chopped
    • 3 cloves garlic, minced
    • 1 teaspoon smoked paprika
    • 1 teaspoon saffron threads, crumbled
    • 1 large bulb fennel, sliced
    • 14 oz can baby artichokes (fresh or frozen)
    • 1 large Japanese eggplant, cut into 2-inch pieces
    • 1 cup mushrooms (crimini, shitake or trumpet)
    • 1/2 cup dry white wine
    • 2 1/4 cups arborio or valencia rice
    • 1-2 Tbsn capers, drained
    • 1 roasted, marinated red pepper, cut into strips
    • fresh parsley or thyme for garnish (optional)

    1. In a medium saucepan, heat the broth and crumbled saffron and bring to a simmer.
    2. Meanwhile, in a 15-inch paella pan or large enameled cast-iron casserole, if you are using chorizo, heat one tablespoon olive oil in the paella pan on medium high and saute the crumbled chorizo until golden brown.  Vegan chorizo is already cooked, so it doesn’t take more than a few minutes.  Remove the chorizo with a slotted spoon to a plate and set aside.  You don’t have to wash the pan.
    3. Add the rest of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and paprika and cook until fragrant, about 2 minutes.
    4. Scoot the onions to the side and add the fennel wedges and cook until lightly browned, about 3 minutes.
    5. Add the eggplant to the skillet; cook until slightly tender, about 4 more minutes. If you are using fresh or frozen baby artichokes, add them now. Add the mushrooms and cook for 1 to 2 minutes.
    6. Pour in the wine and simmer a few minutes. Stir in the rice and the broth. Increase the heat to high and bring to a boil.
    7. Lower heat to low and simmer until liquid is reduced by half, do not stir.  Nestle the chorizo and artichoke hearts into the paella and cook another 10 minutes.
    8. Turn off heat. Scatter the capers and the peppers and herbs on top, cover and let sit at least five minutes.