Meatless Monday – Buffalo Cauliflower Bites (vegan, gf)

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Perfect for Game Time!  Right now we have basketball and hockey playoffs – right in the middle of baseball season.  These buffalo cauliflower bites are a crowd pleasing snack that is a twist on the traditional buffalo wings but without the chicken.  They are not meant to taste like chicken but they do taste pretty good. It’s really all about the buffalo sauce. This is a fun recipe that can cater to various tastes and dietary needs.  In my house, we have vegetarian (me) plus gluten free and dairy free omnivores.  Everyone was happy.

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I posted a recipe for Buffalo Wings Two Ways five or six years ago just before I stopped eating chicken.  It included a recipe for both chicken and cauliflower ‘wings’.  I decided to circle back and improve on the cauliflower recipe and try to give it more of a coating for the buffalo sauce to stick to.  We (me and my test kitchen peeps) went through a few variations and methods but are satisfied with this final version.  Due to my gluten free people, I used half almond meal and gluten free panko instead of flour.  I was aiming for a thicker and crisper crust.  Using white flour or gluten free white flour will result in a lighter crust which some people might prefer.  You can also use a whole grain flour like white whole wheat flour for a few extra nutrients or crushed breadcrumbs for some crunch. Any combination of flour and breadcrumbs will work as well.

20161025_160100 Why cauliflower?  For me the biggest reason is because its not chicken and I still get to have the buffalo sauce. 😉  For everyone else, cauliflower is a chameleon that can become whatever you want it to be.  It’s mild nature allows it to absorb flavors and it can be grated and formed into a multitude of carb free and gluten free foods;  rice, mashed potatoes, pizza crust, tortillas…  Cauliflower is not empty though in spite of its white color.  Its an excellent source of vitamin C and good source of B vitamins.  Click through for 18 Massive Benefits of Cauliflower

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BUFFALO CAULIFLOWER BITES

  • 1 large head cauliflower (4-5 cups) 
  • 1 cup vegan milk or water
  • 3/4 cup flour/breadcrumbs (or almond meal, GF panko)*See TIPS.
  • 1 tablespoon garlic powder
  • tablespoon onion powder
  • 1 tsp cayenne pepper (optional)
  • 1/2 teaspoon salt
  • cooking oil spray (optional)
  • 1 cup Buffalo Sauce(some use butter so check labels) 
  • 1/2 cup Ranch or Blue Cheese Dressing (optional)
  • 1-2 cups carrot and celery sticks (optional)

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  • Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.Remove core and cut cauliflower into florets.  Cut the larger ones in half.

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  • In a medium bowl, stir together flour/bread mixture, garlic and onion powders, pepper and salt. Add milk and stir until smooth.  If it feels too thick (and its not sticking to the cauliflower), add more milk or water. Heavier flour mixtures may need more liquid.

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  • Using a fork, dip the cauliflower florets into the batter to fully coat and place on the baking sheet. Don’t crowd them, or they will stick together. Spray with cooking oil (optional). Bake for 25 minutes.

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  • While the cauliflower are baking, prepare the veggies and dips

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  • Remove the hot baking sheet from the oven.  Using a fork, dip each floret into the buffalo sauce on each cauliflower bite and place back on the baking sheet.

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  • Bake for another 10- 20 minutes.  You can broil for a few minutes for a golden color but don’t take your eyes off of them. They should be tender but not soft.

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  • Serve with your chosen veggies, dressing and some extra buffalo sauce.

Tips:

I used half almond meal and half gluten free panko (as I was serving gluten free people) which made a nice crunchy coating, however, all purpose white flour is a little lighter.    Or feel free to use a combination of flours and breadcrumbs. I also found that dipping them individually into the batter provides better coverage than brushing or stirring them all together.  Dairy free people need to check labels to make sure the Buffalo Sauce doesn’t include butter.  I used Sweet Baby Rays which does not.

Buffalo Cauliflower Bites

  • Servings: 6
  • Difficulty: easy
  • Print

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BUFFALO CAULIFLOWER BITES

  • 1 large head cauliflower (4-5 cups) 
  • 1 cup vegan milk or water
  • 3/4 cup flour/breadcrumbs (or almond meal, GF panko)*See TIPS.
  • 1 tablespoon garlic powder
  • tablespoon onion powder
  • 1 tsp cayenne pepper (optional)
  • 1/2 teaspoon salt
  • cooking oil spray (optional)
  • 1 cup Buffalo Sauce
  • 1/2 cup Ranch or Blue Cheese Dressing (optional)
  • 1-2 cups carrot and celery sticks (optional)

  1. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
  2. Remove core and cut cauliflower into florets.  Cut the larger ones in half.
  3. In a medium bowl, stir together flour/bread mixture, garlic and onion powders, pepper and salt.
  4. Add milk and stir until smooth.  If it feels too thick (and its not sticking to the cauliflower), add more milk or water. Heavier flour mixtures may need more liquid.
  5. Using a fork, dip the cauliflower florets into the batter to fully coat and place on the baking sheet. Don’t crowd them, or they will stick together.
  6. Spray with cooking oil (optional). Bake for 25 minutes.
  7. While the cauliflower are baking, prepare the veggies and dips (optional)
  8. Remove the hot baking sheet from the oven.  Using a fork (since they’re hot), dip each floret into the buffalo sauce on each cauliflower bite and place back on the baking sheet.
  9. Bake for another 10- 20 minutes.  You can broil for a few minutes for a golden color but don’t take your eyes off of them. They should be tender but not soft.
  10. Serve with your chosen veggies, dressing and some extra buffalo sauce.

Tips:

I used half almond meal and half gluten free panko (as I was serving gluten free people) which made a nice crunchy coating, however, all purpose white flour is a little lighter.  Or feel free to use a combination of flours and breadcrumbs.  I also found that dipping them individually into the batter provides better coverage than brushing or stirring them all together. Dairy free people need to check labels to make sure the Buffalo Sauce doesn’t include butter.  I used Sweet Baby Rays which does not.

Cheesy Cauliflower Breadsticks

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I have a couple of gluten free, dairy free people in the house, plus I have been trying to eat less dairy, so I decided to circle back to this popular recipe which is already gluten free and try making it with vegan cheese. I used Vio Life Shredded Mozzarella and VioLife Parmesan with excellent results. I also made them smaller for easier finger food. Everyone devoured it while watching basketball playoffs. It helped that the Warriors won!

goodmotherdiet

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These cheesy grainfree breadsticks are a guaranteed winner!  They are yummy enough to satisfy that carb craving that we all know so well, without adding empty calories and they are wheat and gluten free. This is one of the blog posts that went missing during my technically challenged summer, however, I certainly didn’t mind ‘having’ to make it again.  The first time I spread the cauliflower ‘dough’ into rectangles  (like a sheet pizza) and cut it into strips to serve.

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This time I decided to try making into individual strips or bars which can be picked up by hand to eat.  I am a crispy crust lover so I figured this would maximize the crispy edges and I was not disappointed.  I sprinkled the cooked breadsticks with fresh basil but you could also provide warm tomato sauce or pesto for dipping.

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Cauliflower is a great carb substitute and provides vitamins, and minerals plus fiber and…

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Meatless Monday – Steamed Artichokes with Two Dipping Sauces

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Time to bring back a classic. If you love artichokes dipped in creamy mayo but your honey swears by melted butter, this one is for you! Picture whole steamed artichokes dipped in either Lemon Herb Butter or Garlic Parmesan Aioli.  It’s yummy but easy too! I’ve included several other artichoke recipes as well for the more adventurous. Enjoy!-J

goodmotherdiet

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If you love artichokes dipped in creamy mayo but your honey swears by melted butter, this one is for you! Picture whole steamed artichokes dipped in either Lemon Herb Butter or Garlic Parmesan Aioli.  It’s yummy but easy too!  I couldn’t decide which sauce I liked better so I kept trading off.  Why play favorites if you don’t have to?  Yes, you might say I am still on an artichoke kick but they are in season and so good right now that they are hard to resist. I have recently oven roasted, pan roasted and stuffed artichokes with great results but wanted to try steaming them, just like Mom used to do.  It’s definitely the easiest way to cook them and it makes a fun appetizer or side dish, especially when you have delicious sauces to dip them in.  For the more adventurous artichoke lover, check out , or  or 

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Artichokes…

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Why You Should Thin The Carrots In Your Garden – Or Not!

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I’ve been working like crazy in my vegetable garden, feeling late but after so much rain and my trip to India, well it is what it is. I have fond memories of my first carrot year. I’m reposting for all of you who may be planting carrots this year. Enjoy your carrot people!
Joyce

goodmotherdiet

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Carrots are people too… Earlier this spring, I planted a variety of heirloom red carrots by seed, then waited for them to germinate.  When I checked on the young seedlings, I knew they were spaced too close together and should probably be thinned.  Carrots need space to develop into the tall straight specimens we see at the market.  Carrot seeds are almost always seeded too close together, because they are so tiny. Thinning is recommended for the first time when the plants are 4 inches tall. Remove the smallest and scrawniest plants or those that are growing right on top of one another. Ideally the plants are thinned to about a thumb’s-width apart. The carrots can also be thinned again about a month later to about 1 1/2 to 2 inches apart.  By then the ‘thinned’ carrots should be large enough to eat as baby carrots.  Click HERE for…

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Meatless Monday – Roasted Butternut Squash Salad

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Salads in winter must have a hearty element to them or they just don’t work for me, especially in cold, wet weather, like now.  This one has roasted butternut squash, toasted pecans, dried cranberries and salty feta over a bed of dark leafy greens, drizzled with a rich balsamic vinaigrette.  Yum! Best of all it’s simple, just a few delicious ingredients and good for you. Butternut squash is my favorite of the hard winter squashes and still in season.  Butternut squash has a natural sweetness that really shines when brushed with olive oil and roasted, and it is loaded with vitamins and minerals, as evidenced by it’s brilliant orange color.
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This salad is easy to make except for the peeling and cutting of the butternut squash  It is not that really that hard to peel but if you are looking for a shortcut, many supermarkets offer it already pre-cut into cubes.  Go for it if you need a big time saver!  This recipe calls for 1 to 1 1/2 pounds of cut up squash (medium butternut).  Supermarket packages of cut up squash are usually 16 to 18 ounces, which is equal to a small squash but totally adequate for this salad. It will just be slightly smaller.  To make this salad more hearty, you can add cooked barley or quinoa.  A layer of black or green lentils cooked al dente would be a good addition too.
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I used a sprinkling of feta cheese which works well with its salty flavor and crumbly texture.  Goat cheese would work well here too, as well as some of their vegan counterparts.  If you’re not a dried cranberry fan, walk on the wild side with dried blueberries or cherries.  Best of all is the vinaigrette with the balsamic reduction.  It’s rich and really complements the other ingredients, however, the ingredients do combine to a pretty delicious vinaigrette without the fuss of reducing the sauce.
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ROASTED BUTTERNUT SQUASH SALAD
  • 1 1/2 pounds butternut squash, peeled and chopped into 3/4-inch cubes (about 3 cups)
  • 1 Tablespoon olive oil
  • Salt and freshly ground black pepper
  • 6-8 cups fresh greens (baby kale, spinach, arugula, etc)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted or candied
  • 1/4 red onion, thinly sliced
  • 1/3 cup feta or goat cheese, crumbled (optional)
Vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon lemon juice
  • 2 Tablespoons honey
  • salt and pepper, to taste

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  • Preheat oven to 400 degrees F. Spread butternut squash pieces into a single layer on an oiled baking sheet. Drizzle or spray with olive oil and season with salt and pepper. You can line baking sheet with parchment paper instead of oil for easy clean up.

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  • Roast for 20-25 minutes, turning a few times, until squash is tender.

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  • While the squash is cooking, whisk together all the vinaigrette ingredients and set aside.  Or, if you want a thicker dressing, stir the vinegar and honey in small saucepan over medium heat until reduced by about half (recommended).  Let cool slightly and add the remaining ingredients.  Set aside.

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  • Thinly slice red onions and chop salad greens and add to large bowl or platter

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  • Allow squash to cool and then add to salad greens

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  • Top with dried cranberries, pecans and crumbled feta. Drizzle with vinaigrette.

 

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Roasted Butternut Squash Salad

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

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  • 1 1/2 pounds butternut squash, peeled and chopped into 3/4-inch cubes (about 4 cups)
  • 1 Tablespoon olive oil
  • Salt and freshly ground black pepper
  • 6-8 cups fresh greens (baby kale, spinach, arugula, etc)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted or candied
  • 1/4 red onion, thinly sliced
  • 1/3 cup feta cheese, crumbled (optional)
Vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon lemon juice
  • 2 Tablespoons honey
  • salt and pepper, to taste
  • Preheat oven to 400 degrees F. Spread butternut squash pieces into a single layer on an oiled baking sheet. Drizzle or spray with olive oil and season with salt and pepper. You can line baking sheet with parchment paper instead of oil for easy clean up.
  • Roast for 20-25 minutes, turning a few times, until squash is tender.
  • While the squash is cooking, whisk together all the vinaigrette ingredients and set aside.
  • Thinly slice red onions and chop salad greens and add to large bowl or platter
  • Allow squash to cool and then add to salad greens
  • Top with dried cranberries, pecans and crumbled feta. Drizzle with vinaigrette.
TIPS: This salad is easy to make except for the peeling and cutting of the butternut squash  An easy shortcut is to buy pre-cut squash which is a great timesaver but a bit more expensive.  To make this salad more hearty, you can add cooked barley or quinoa.

Meatless Monday – Pasta Fazool (Vegan)

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Cold and rainy (or snowy) days call for hearty and warm foods that warm you up from the inside out.  This savory pasta dish, which is a twist on an Italian favorite, Pasta Fazool, was a winner with my meat eating men.  Picture penne pasta and lentils swimming in a delicious hot broth, flavored with tomatoes, garlic, onions and the zing of red pepper flakes. I served each bowl with a pinch of parmesan and chopped parsley.  Plus its a One Pot Meal!

IMG_20190213_185034This is technically not Pasta Fazool, or pasta e fagiole, which means pasta with beans.  Lentils are actually a legume not a bean, so the technical name would be Pasta e Lenticchie which is way less fun to say and why I call it a twist on a classic.  You can make it more traditionally by using two cans of white beans, drained and added in place of the lentils, if you wish.  Both are delicious options.  Pasta Fazool is usually more soupy than your typical plate of pasta but it can be made as wet or dry as you wish.  To make it more of a soup, just add more water when you add the pasta or even more before serving if too much liquid has evaporated.  If you are using broth to start, adding more water shouldn’t diminish the flavor.

img_20190213_175453.jpgThe parmesan cheese is optional as a topping but I want to share a new vegan parmesan cheese that I find is just as good as the real thing.  I found myself eating slices of it while cooking.  I mean someone had to taste it. 🙂  This Just Like Parmesan by Violife contains no dairy, soy, gluten, lactose or nut products.  So what is it made from?  Well, mostly a combination of potato and rice starch, rice protein, coconut oil and sea salt, including Vitamin B12.  As Violife says, “Delizioso”!

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PASTA FAZOOL

2 tablespoons olive oil
1 small yellow onion, finely chopped
1/4 -3/4 tsp crushed red pepper flakes
3 garlic cloves, minced
1 cup brown lentils, rinsed
1 can diced or crushed tomatoes
1 tsp fresh thyme
4 cups vegetable broth or water
8 ounces pasta (such as ziti or penne)
1 tablespoon flat-leaf parsley, chopped (optional)
parmesan cheese, grated (optional) *Check out Violife Vegan Soy*

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  •  In a large saucepan or dutch oven, heat the olive oil over medium-high heat. Add the onion and some of the red pepper flakes, and cook, stirring often until soft and transluscent, 3 to 5 minutes. Add the garlic and cook for 1 minute.

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  • Add the tomatoes, thyme and broth and bring to a boil. Taste and add salt and pepper and more red pepper flakes, to taste.

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  • Add the lentils, reduce the heat to medium low and simmer with the lid slightly ajar, until the lentils are almost tender, 20 minutes.

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  • Increase heat to medium and add one or two cups of water along with the pasta and simmer, uncovered, stirring often so that the pasta doesn’t stick to the bottom, until the pasta is al dente, 10 to 12 minutes. Add water if necessary. The end result should be a bit soupy, unless you prefer it more pasta-like.

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  • Divide the pasta among serving bowls and garnish with the parsley and parmesan, if desired.
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Pasta Fazool

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

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2 tablespoons olive oil
1 small yellow onion, finely chopped
1/4 -3/4 tsp crushed red pepper flakes
3 garlic cloves, minced
1 cup brown lentils, rinsed
1 can diced or crushed tomatoes
1 tsp fresh thyme
4 cups vegetable broth or water
8 ounces pasta (such as ziti or penne)
1 tablespoon flat-leaf parsley, chopped (optional)
parmesan cheese, grated (optional)

  •  In a large saucepan or dutch oven, heat the olive oil over medium-high heat. Add the onion and some of the red pepper flakes, and cook, stirring often until soft but not brown, 3 to 5 minutes. Add the garlic and cook for 1 minute.
  • Add tomatoes, thyme and broth and bring to a boil. Taste and add salt and pepper and more red pepper flakes, to taste.
  • Reduce the heat to medium low and simmer with the lid slightly ajar, until the lentils are almost tender, 20 minutes.
  • Increase heat to medium and add one or two cups of water along with the pasta and simmer, uncovered, stirring often so that the pasta doesn’t stick to the bottom, until the pasta is al dente, 10 to 12 minutes. Add water if necessary. The end result should be a bit soupy.
  • Divide the pasta among serving bowls and garnish with the parsley and parmesan.

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)

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Vegetable Paella

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

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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 arborio or valencia rice
  • 1-2 Tbsn capers, drained
  • 1 roasted, marinated red pepper, cut into strips
  • fresh parsley or thyme for garnish (optional)

 

9+ Superbowl Recipes

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If you are still looking for Superbowl inspiration, here are a few (mostly vegetarian ) crowd pleasers that might help you plan your halftime snacks. For some of us, especially if our team didn’t make it to the final showdown, the Superbowl is all about the food and the commercials, maybe the halftime entertainment or the Puppy Bowl. Recipes include my favorite vegan chili, tacos, sliders, and of course, Buffalo Sauce … Click through for recipes.

goodmotherdiet

9 Superbowl Recipes

If you are still looking for Superbowl inspiration, here are a few (mostly vegetarian ) crowd pleasers that might help you plan your halftime snacks.  For some of us, especially if our team didn’t make it to the final showdown, the Superbowl is all about the food and the commercials, maybe the halftime entertainment (although it will be hard to beat the gloriously fun Kati Perry extravaganza from last year). Yes, Buffalo Sauce is in here… Click through for recipes.

 4 Ingredients = yum!

Asparagus and Goat Cheese Tart5

Because Buffalo sauce…

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Both Cauliflower “Wings” and Chicken Wings. ( This recipe is back from when I still ate chicken ) Now chicken is off my menu, but I would make the cauliflower ‘wings’ again.

Buffalo Wings 14

https://goodmotherdiet.com/2014/08/01/feta-chili-lemon-dip/  Just add crackers. Yum!

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 Fun alternative to chips and dip.

Root Vegetable Chips13

Three bite salads made with citrus, grapes, avocado and crumbly cheese.  If you can’t find endive, use any small headed…

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Meatless Monday – Hot and Sour Soup

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‘Tis the season for colds and flu and my house is not exempt. This hot and sour soup is the perfect antidote with just enough spice to clear your head…and it’s pretty tasty too.

goodmotherdiet

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If hot soup equals a warm belly, what about hot soup that is also hot-spicy? As you can see, I’m still on my hot soup bender – and judging by the forecast for seven days of rain next week, it’s not ending any time soon. My husband is in bed with the sniffles so I decided that Hot and Sour Soup would be the perfect antidote. I am a true believer in the medicinal power of soup.  I used to rely on chicken soup but now I’m looking for vegetarian options and it looks like this one will do the trick.  Hot and Sour Soup contains anti inflammatory aromatics, like red chile and ginger, lending some truth to the old saying, that ‘soup is medicine in a bowl.’

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This soup has all the healing properties you need to fight infections, help digestion and boost both your immune system and your metabolism.  It’s also a great way to warm up on a cold winter’s…

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Meatless Monday – 16 Vegetarian Soups

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2019 started off with gusto, high winds and rain, at least in Northern California. The best way to warm up is from the inside out with a bowl of hot soup. Here is a collection of some of my favorites. You will definitely find that perfect Meatless Monday idea. Happy New Year!

goodmotherdiet

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Thanksgiving is over but Soup Season has just begun. Brrr… Soup is the ultimate comfort food for cold, rainy or snowy days.  It’s hot, steamy goodness warms you up from the inside out. Click through for a collection of 16 of my favorite soups. Mmm, so good!  All soups are vegetarian or vegan (or easily adapted for vegans) and gluten and wheat free.  Since they are meat free, they are naturally low in calories but nutrient dense, so fill up your belly guilt free!  Each link will send you to the recipe and original blog post. Sharing is caring. -J

20161129_193648Creamy Mushroom Soup (Vegan)

20170209_185822Thai Red Curry Soup

20161215_183530Hot and Sour Soup

20160320_185849Tuscan Bean Soup with Squash and Kale

Cauliflower Leek Soup2

Creamy Cauliflower Leek Soup

Black Bean Soup1

Spicy Black Bean Soup

CArrot Sweet Potato Soup1

Carrot, Sweet Potato Soup with Turmeric

20160122_135925Ginger Miso Tofu Noodle Bowl

Mushroom Barley Soup 1

Mushroom and Barley Soup with Cannelini Beans

20161015_123034Fall Harvest Minestrone

Autumn Harvest Soup11

Butternut Squash and Potato Soup…

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Meatless Monday -Winter Vegetable Soup (Vegan)

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I love winter soups and this one is no exception.  It manages to be hearty but light and very low calorie AND it happens to be delicious.  The combination of winter root vegetables, potatoes, carrots and turnips with creamy baby lima beans, also called butterbeans, is a winner.  The crispy fried sage on top is the bomb!  I know, you might think you don’t like lima beans but these petite ‘baby’ beans are delicate and creamy.  They don’t have the same tendency as the larger lima beans do to be mealy.  You may be surprised.  That said, you can use canellini beans and any root vegetables, if you prefer.

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As a Meatless Monday Blogger, I was lucky enough to have been gifted with 5 lbs of Green Baby Limas from Camellia Foods as part of the Food for Change movement sponsored by Slow Food USA. Camellia Brand Foods is a New Orleans based company that prides itself on its high quality and standards.  Their products are all non-GMO and gluten free. So, thank you Camellia Foods! All I had to do was come up with a recipe.  Well, half of my first pound became this lovely soup. I have four more pounds of Camillia Baby Lima Beans.  I will send or deliver to the first four readers who request a pound.

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Thank you also for Slow Food USA who spearheaded this project, Terra Madre Day.  (Which I missed because my delivery was late – better late than never). Check out their website to see more recipes using Camellia products by other bloggers or to learn more about them.  Here is a little taste:

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SLOW FOOD USA

Welcome to the table! We inspire individuals and communities to change the world through food that is good, clean and fair for all. As the Slow Food movement grows, we stay true to these core values for all:

GOOD

  • Believe that delicious nutrition is a right for everyday life
  • Cultivate joyful connections to community and place
  • Advocate for diversity in ecosystems and societies

CLEAN

  • Protect natural resources for future generations
  • Help people and the environment depend on each other
  • Promote food that is local, seasonal, and sustainably grown

FAIR

  • Build local cooperation and global collaboration while respecting all laws
  • Require no prerequisite or credential for participation
  • Fight for dignity of labor from field to fork

Slow Food USA is part of the global Slow Food movement creating dramatic change in more than 160 countries. In the US, there are more than 150 local chapters and 6,000 members. Join us to connect the pleasures of the table with a commitment to the communities, cultures, knowledge, and environment that make this pleasure possible.

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So lets go back to the recipe at hand.  This is a very easy soup.  The beans can be made ahead of time and refrigerated in a covered container for a day or so.  You can also make a whole pound and use half for soup and use the rest for salads or other dishes.  Baby lima beans are delicious sauteed with shallots and garlic in olive oil and make a wonderful side dish.

TIPS:  The fried sage is optional but I think its pretty tasty as a topping and it only takes a minute or two.

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WINTER VEGETABLE SOUP

  • 8  oz. (1 1/4 cups) dried baby lima beans or cannelini beans
  • 6 cups water
  • 1 bay leaf (optional)
  • 1-2 large shallots or 1 small onion, chopped
  • 1  medium clove garlic, minced
  • 2  Tbs. extra-virgin olive oil
  • 6 cups vegetable broth (or more for a brothy soup)
  • small bunch of sage, whole leaves
  • 1/4 cup fresh thyme, chopped or 1 tsp dried thyme
  • 1 large russett potato, peeled and diced small
  • 1 large carrot, scrubbed or peeled and diced
  • 1  large turnip, celery root or other root vegetable, peeled and diced
  • 1  to 2 tsp. white wine vinegar
  • salt and pepper to taste

 

  • 20181216_185509Rinse and sort beans, Put the beans and the water in a large pot with the bay leaf, if using. and bring to a boil for 10 minutes.  Reduce heat, cover and simmer for about an hour. Beans will still be slightly firm. If you feel the beans are already done, pour them into a bowl including the cooking water and add them for the last 5 minutes of cooking. Remove the bay leaf

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  • Heat the olive oil in a frying pan over medium heat and saute the shallots and until transluscent not browned, 4 to 5 minutes. Add the garlic for the last minute.  Add to the pot of beans.

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  • Pour in the broth and add the potatoes, carrots, and other root vegetables. Simmer, partially covered, until the vegetables are just tender, 10 to 15 minutes. Add thyme.

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  • While the veggies are cooking, heat 1 Tbsn olive oil in a frying pan on medium heat and fry the whole sage leaves on both sides. Sprinkle with salt.  They should sizzle and get crisp when cooled.  Try one first to make sure you have it right.  It should only take a minute or 2. Remove from the oil and let cool on a paper towel.

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  • Add the vinegar, taste and add salt and pepper as needed.

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  • Top with fried sage.

 

Vegettable Winter Soup

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

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  • 8  oz. (1 1/4 cups) dried baby lima beans or cannelini beans
  • 6 cups water
  • 1-2 large shallots or 1 small onion, chopped
  • 1  medium clove garlic, minced
  • 2  Tbs. extra-virgin olive oil
  • 6-8 cups vegetable broth
  • 1 bay leaf (optional)
  • small bunch of sage, whole leaves
  • 1/4 cup fresh thyme, chopped or 1 tsp dried thyme
  • 1 large russett potato, peeled and diced small
  • 1 large carrot, scrubbed or peeled and diced
  • 1  large turnip, celery root or other root vegetable, peeled and diced
  • 1  to 2 tsp. white wine vinegar
  • salt and pepper to taste

 

  • Rinse and sort beans, Put the beans and the water in a large pot with the bay leaf, if using. and bring to a boil for 10 minutes.  Reduce heat, cover and simmer for about an hour. Beans will still be slightly firm. If you feel the beans are already done, pour them into a bowl including the cooking water and add them for the last 5 minutes of cooking. Remove the bay leaf
  • Heat the olive oil in a frying pan over medium heat and saute the shallots and until transluscent not browned, 4 to 5 minutes. Add the garlic for the last minute.  Add to the pot of beans.
  • Pour in the broth and add the potatoes, carrots, and other root vegetables. Simmer, partially covered, until the vegetables are just tender, 10 to 15 minutes.
  • While the veggies are cooking, heat 1 Tbsn olive oil in a frying pan on medium heat and fry the whole sage leaves on both sides. Sprinkle with salt.  They should sizzle and get crisp when cooled.  Try one first to make sure you have it right.  It should only take a minute or 2. Remove from the oil and let cool on a paper towel.
  • Add the vinegar, 1 teaspoon at a time to taste, and add salt and pepper as needed.
  • Top with fried sage.

No Peel Potato Latkes for Hanukkah

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Hanukkah falls really early this year, beginning Sunday, December 2nd (which is tomorrow!) and the holiday season starts with a bang. You know what that means… chocolate and latkes!  So, I want to share my easy no-peel latke recipe which, besides skipping the tedious and time consuming job of peeling potatoes, serves two purposes. The skin has much of the nutrition and leaving it on helps make the latkes extra crispy and tasty.  Warm latkes topped with applesauce and sour cream, are a family favorite. The only problem is, that no matter how many I make, they disappear! Feel free to try my No Peel Applesauce recipe as a great topper. Click HERE for the recipe

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Who wouldn’t love a celebration that lasts eight days and involves lighting pretty candles, exchanging gifts, playing games that involve chocolate coins and eating foods that have been fried in oil?  Once a year, latkes (and even doughnuts) which are fried in oil are the reigning treats.  So what is the significance of the oil?  Hanukkah, (Hanukah, Chanukkah or Chanukah depending on the transliteration) also known as the Festival of Lights, is an eight-day Jewish holiday in which candles are lit for eight nights to commemorate the rededication of the Holy Temple in Jerusalem which had been desecrated and a statue of Zeus built in it’s place back when Greek Gods were in favor (2nd century BCE). During the dedication a cask of oil which should have only been enough to burn the temple menorah for one night miraculously burned for eight, thus the eight days of celebration today incorporating candles, menorahs and oil.

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Dreidel is a popular game played during Hanukkah.  Tradition has it that the reason the dreidel game is played is to commemorate a game devised by the Jews to camouflage the fact that they were studying Torah, which was outlawed at the time by the Ancient Greeks. The Jews would gather to study, posting a lookout to alert the group to the presence of soldiers. If soldiers were spotted, the Jews would hide their scrolls and start to spin tops, so it would look like they were gambling instead of studying Torah. My family loves playing dreidel for chocolate coins, and I have been collecting dreidels for over 20 years.  Every year I hunt for a new one to add to our collection. It’s getting harder to find something unique but I always find one.  Here is the new addition.

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The other ubiquitous Hanukkah treat is the chocolate coins given as gifts or used as collateral in dreidel. Gold are milk chocolate and silver are dark, so pick your favorite!

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Latkes are easy to make but it does take a toll on your kitchen as the splattering oil makes a bit of a mess – but they are worth it!  There are many kinds of latkes, made with grated, shredded or mashed potatoes but my family prefers them extra crispy made with long thin strips of potato that allows the oil to  seep in through the middle, crisping them the whole way through.  Topped with applesauce and sour cream, they are hard to beat.

TIPS:  This recipe calls for potato only latkes but it’s fun to add other veggies or even fruit.  I often add shredded apple strips which makes them salty sweet.  You can also try grated or shredded carrots or any other root vegetable.  Get creative!

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NO-PEEL POTATO LATKES
4 large potatoes
2 large eggs, beaten
1 tsp salt (or more to taste)
1/2 large or 1 whole small yellow onion, chopped
1/2 tsp baking powder
1 Tbsn lemon juice
2 Tbsn flour (any kind)
1 to 2 cups vegetable oil

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  •  Grate unpeeled potatoes using a hand grater or food processor fitted with the grate attachment. You can use a blender but your latkes will be more like pancakes. Squeeze excess water from the grated potatoes with paper towels and add lemon juice right away to prevent browning.  Pour into a large bowl and add chopped onions.

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  • Stir in the flour, baking powder, salt and eggs. It will not look like batter.

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  • Heat half the oil in a heavy skillet on medium high to high until the oil is almost smoking. A cast iron pan works great as it holds the heat. Drop potato mixture by generous spoonfuls onto hot oil and flatten slightly with the tip of a wooden spoon. I try to poke a few holes so oil can bubble up through the middle.

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  • Brown well on both sides, turning to accommodate hot spots in the pan.

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  • Drain on paper towels.

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  • Keep warm in a 250 degree oven covered loosely with aluminum foil.  Latkes can be made ahead and reheated in single layers in a 350 degree oven.

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  • Serve plain or with applesauce and sour cream.

 

Potato Latkes

  • Servings: 2 dozen
  • Difficulty: easy
  • Print

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4 large potatoes
2 large eggs, beaten
1 tsp salt (or more to taste)
1/2 large or 1 whole small yellow onion, chopped
1/2 tsp baking powder
1 Tbsn lemon juice
2 Tbsn flour (any kind)
1 to 2 cups vegetable oil

  •  Grate unpeeled potatoes using a hand grater or food processor fitted with the grate attachment. You can use a blender but your latkes will be more like pancakes. Squeeze excess water from the grated potatoes with paper towels and add lemon juice right away to prevent browning. Pour into a large bowl and add chopped onions.
  • Stir in the flour, baking powder, salt and eggs.
  • Heat half the oil in a heavy skillet on medium high to high until the oil is almost smoking. A cast iron pan works great as it holds the heat. Drop potato mixture by generous spoonfuls onto hot oil and flatten slightly with the tip of a wooden spoon. I try to poke a few holes so oil can bubble up through the middle.
  • Brown well on both sides, turning to accommodate hot spots in the pan.
  • Drain on paper towels.
  • Keep warm in a 250 degree oven. Serve with applesauce and sour cream.

 

 

 

13 Vegetarian Thanksgiving Recipes

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Thanksgiving is celebrated as a day of giving thanks for the blessing of the harvest, and in that spirit our festivities rightly revolve around food and lots of it. I have collected a dozen of my favorite vegetarian and vegan dishes, plus a new recipe for a vegan Portobello Wellington, which would be perfect for your Thanksgiving dinner as main courses or side dishes.

goodmotherdiet

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Dear Readers;

Thanksgiving is celebrated as a day of giving thanks for the blessing of the harvest, and in that spirit our festivities rightly revolve around food and lots of it.  I have collected a dozen of my favorite vegetarian and vegan dishes, plus a new recipe for a vegan Portobello Wellington, which would be perfect for your Thanksgiving dinner as main courses or side dishes. In keeping with the theme, most of them are stuffed or roasted and they are all deliciously vegan or vegetarian (that can easily be made vegan).  Don’t miss the Shaved Brussels Sprouts with Crispy Shallots!  I have thrown in a couple of my favorite seasonal salads to complement the roasted dishes and add a splash of color to your festive table.

Luckily, most of these recipes are healthy and naturally low fat so won’t add to the ‘winter layer’ we seem to start putting on this time of year. Clicking on any link will…

View original post 129 more words

13 Vegetarian Thanksgiving Recipes

1

picmonkey-collage

Dear Readers;

Thanksgiving is celebrated as a day of giving thanks for the blessing of the harvest, and in that spirit our festivities rightly revolve around food and lots of it.  I have collected a dozen of my favorite vegetarian and vegan dishes, plus a new recipe for a vegan Portobello Wellington, which would be perfect for your Thanksgiving dinner as main courses or side dishes. In keeping with the theme, most of them are stuffed or roasted and they are all deliciously vegan or vegetarian (that can easily be made vegan).  Don’t miss the Shaved Brussels Sprouts with Crispy Shallots!  I have thrown in a couple of my favorite seasonal salads to complement the roasted dishes and add a splash of color to your festive table.

Luckily, most of these recipes are healthy and naturally low fat so won’t add to the ‘winter layer’ we seem to start putting on this time of year. Clicking on any link will take you to the recipe and original blog post.  Lots of sharing buttons below too… Share with your friends!

Happy Thanksgiving!  xoxo J

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Portobello Wellington (Vegan)

Acorn Squash with Wild Rice Stuffing

Roasted Acorn Squash with Wild Rice Stuffing

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Shaved Brussels Sprouts with Crispy Shallots and Toasted Pinenuts

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Mason Jar Veggie Pot Pies (Vegan)

Acorn Slices1

Acorn Squash Rings with Cornbread Stuffing

Quinoa Stuffed Peppers3

Quinoa Stuffed Peppers

Root Vegetable Tian3

Root Vegetable Tian with Goat Cheese and Crispy Shallots

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Wild Rice, Mushroom and ‘Sausage’ Stuffed Pumpkin

Roasted Acorn Squash1

Roasted Maple Glazed Acorn Squash with Apples and Pecans over Rainbow Quinoa

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Roasted Artichokes Stuffed with Garlic, Parmesan and Quinoa

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Spice Crusted Whole Roasted Cauliflower

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Honey Glazed Winter Squash with Pomegranate

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Portobello Mushrooms Stuffed with Eggplant, Tomatoes and Mozzarella

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Kale Salad with Apples, Pecans and Goat Cheese

Black Rice Dish

Black and Wild Rice with Roasted Squash and Pomegranate

Portobello Wellington (Vegan)

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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 muchrooms and sauteed garlic spinach. I made a vegan Wellington last year using chestnuts and portobello mushrooms as the predominant ingredients.  While the dish was beautiful, it wasn’t as tasty as I thought it should be.  So this time, I scrapped the chestnuts which are difficult to find, and a bit dry, and layered lentils,  mushrooms and spinach instead.  The dish was a huge success, pretty AND delicious.  Just add mashed potatoes and cranberry sauce!  🙂

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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.  I actually didn’t know I was going to be making this last until the last minute, 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.

 

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.  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.

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.