My current experiment with veganism has made the idea of family dining (with healthy intentionality) a front and center priority and anxiety this winter as I push away the blue box of freeze-dried cheez and learn to love slow-cooking after a long day's work.
But I am happy to share some of my recipes for vegetarian success (the tales of failure will be out in paperback next year).
Quinoa and Roasted Mushrooms
Core 6-8 crimini muchrooms (large, for stuffing, but not portabella size)
Chop stems and lightly saute with 2 minced garlic cloves. Stir in 1 tblsp pesto.
Brush mushroom caps with olive oil, stuff with sauteed stems/garlic. Roast in 375 oven for 45 minutes.
Prepare 1 cup dry quinoa according to box directions for water preparation, but add 2-3 whole garlic cloves to water. Fluff quinoa when finished and stir in 1/2 cup minced fresh basil.
Serve mushrooms over quinoa with steamed green beans. (My kids call this Cherokee rice (in honor of our Blue Holly clan) and clean their plate.
Mango-Pineapple Smoothie
1 cup each frozen pineapple and mango
1 banana
1 cup orange juice
Whir in blender until smooth and thick deliciousness.
(We just call it a milkshake and stop all arguments for ice cream.)
Broccoli Pancakes
1 beaten egg
1/4 cup minced onions (and a little minced garlic)
1 cup broccoli slaw
3 tblsp bread crumbs
Fold in all together and form into 6 small patties. Fry in 1 tsp canola oil over low-medium heat until golden brown each side. Can sprinkle with a little fresh parmesan or serve with marinara sauce on the side.
http://www.chopchopmag.org/recipes
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