Friday, September 25, 2009

Portobella Mushroom Bake

These were delicious! The recipe suggests serving them with rice and a side of wilted greens. Kev and I enjoyed them on a bun, as a burger, with slices of avocado. I broiled a little bit of mozarella cheese over mine as well.

Portobella Mushroom Bake

1/2 c. almonds

1/4 c. olive oil

1/4 c. Braggs

1/4-1/2 c. water

2 Tbsp. balsamic vinegar

3 cloves garlic, roughly chopped (I minced mine)

1 tsp. dried rosemary (I used fresh herbs, yummy!!)

1 tsp. oregano

4 larger Portobella mushrooms, stems removed

1 medium onion, sliced

Preheat oven to 350 degrees. In a blender or food processor, blend the almonds until powdered. Add oil, Braggs, water, vinegar, garlic, rosemary, and oregano, and blend until well combined. In a large baking dish, place mushrooms upside down and top with onions (I coated tops with olive oil as well). Pour sauce over top and bake for about 25 minutes.

Tuesday, September 22, 2009

Coconut Spiced Vegetables

I made this tonight; it was really yummy but not "out of this world" yummy. I will definitely add it to my list of favorites though and make it on occasion. When I made it I tripled the recipe and if I make it again I will add triple more the amount of Asian Chili Sauce.

Coconut Spiced Vegetables

1/4 c. almonds
1-2 tsp. asian chili sauce
1 tsp. ground coriander
1 Tbsp. fresh ginger, grated
1 small onion, roughly chopped
1 Tbsp. Braggs (can substitute soy sauce)
1 Tbsp. dark sesame oil

1 carrot, chopped
1 c. cauliflower, chopped
1 c. broccoli, chopped
6 mushrooms, chopped
1 14 oz. can coconut milk
1 c. chinese cabbage, chopped
1/2 red bell pepper, chopped

In a blender or food processor, blend together the almonds, chili sauce, coriander, ginger, onion, and Braggs. In a large saucepan on medium heat, saute the almond mixture in oil for 3-4 minutes, stirring often. Stir in the carrot, cauliflower, broccoli, mushrooms, and 1/2 the coconut milk and simmer for 5-6 minutes. Add the remaining coconut milk, cabbage, and red pepper, turn off heat, and let sit covered for 5 minutes.

I just realized as I was typing the instructions that I actually sauted the vegetables for 3-4 minutes prior, not the almond mixture. Maybe sauteing the almond mixture first will bring out more flavor:) This was a pretty quick meal, only took me about 20-30 minutes from start to finish. All the kids said the same thing, "It was pretty good." So not, OMG that was so awesome!! But a winner:)