vegetarian – Page 8

Portobello Pablano Tacos

Published on February 23, 2016August 3, 2016 by richbLeave a comment

This is a great tasting easy to make taco recipe that just happens to be vegetarian or vegan. When you bite into it provides a satifying meaty texture and mushrooms absorb all the flavor of the taco seasoning with the sauce providing an extra richness. I am sure vegetarians, vegans, and meat lovers alike will all enjoy this dish.

Ingredients

1 container mushrooms
1 poblano Pepper diced
1 onion diced
1 cup water
1/4 to 1/2 packet of Taco Seasoning
2 tablespoons olive oil
3 tablespoons Mayonaise or Veganaise
2 Chipolte Peppers in adobo sauce
Corn or Flour tortillas

Directions

Heat pan and add olive oil, onion, poblano peper and saute till tender. Add mushrooms, water, and taco seasoning and boil down till water is gone and a thick sauce remains. While boiling down liquid take the chipolte peppers and put into a bowl and mash until in small pieces then add in mayonaise or veganaise and stir together. Take mushroom filling put into tortilla and add sauce on top along with lettuce or any other toppings.

Recipe from http://gastronomy.ddns.net

Healthy Blueberry Pie Oatmeal

Published on February 23, 2016September 8, 2016 by richbLeave a comment

BlueberryPieOatmeal

Oats are a healthy breakfast and can be really good also, you just need the right recipe. I really like to have this in the morning, it is like you are eating something you shouldn’t it tastes so good and it is something you can put in the microwave while getting ready.

Ingredients

1/3 cup of Coach Oats Coach’s Oats 100% Whole Grain Oatmeal, 4.5 lbs
1 cup water
10-20 fresh blueberries
1 tsp unpacked sugar (about 16 calories or 4.2g carbs) add more for sweater or substitute maple syrup to lower glycemic index.
pinch of ground cinnamon (optional)

Directions

Combine ingredients and stir in a 1 Qt bowl to avoid overflowing and microwave for 6 minutes at 40% power. Let cool for 3-5 minutes and eat.

From: http://gastronomy.ddns.net

Red Curry Lentils

Published on February 19, 2016August 3, 2016 by richbLeave a comment

RedLentils

Indian food always seem to take a lot of work and time to cook, but this recipe is pretty easy to make. When I feel like having Indian food, but don’t want or don’t have a lot of time for cooking, I make these. You can serve them with rice or naan, which can be bought at some stores.

Ingredients

1½ cups red lentils, rinsed Bob’s Red Mill Red Lentils, 27 Oz
½ large onion, diced
2 tablespoons butter
2 tablespoons red curry paste THAI KITCHEN | Gluten Free -Curry Paste-Red 4 Oz [1Pack]
½ tablespoon garam masala Marshalls Creek Spices Garam Masala Blend, 10 Ounce
1 teaspoon curry powder Marshalls Creek Spices Curry Powder Seasoning, Indian- 12 Ounce
½ teaspoon turmeric
1/2 teaspoon sugar
3 cloves minced garlic
1 teaspoon minced ginger
1/4 – 1/2 tsp cayenne pepper (More for spicier)
1 14 ounce can tomato puree
¼ cup coconut milk or cream, heavy cream or half & half can be used also
cilantro for garnishing
rice for serving

Directions

Cook the lentils till just tender. Drain and set aside. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until golden brown. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer about 10. Add back the lentils and cook on low for another 5 minutes.