Broccoli Jalapeno Potato Cheddar Stuffed Mushrooms

Baked. Cheesed. Baked again.  Delectable.

This is the ultimate compilation of my favorite comfort veggies stuffed into mushrooms and topped with delicious cheddar jack cheese.  It's brilliant. And you should go make it right now for instant happiness.

Serves 8 1-mushroom portions

Nutrition Facts: Cal-226, Carbs-14, Fat-13, Protein-9, Fiber-1

What you'll need:

2 baking potatoes

2 small heads of broccoli

1 sweet onion

2 jalapeno peppers

14 oz. stuffer mushrooms

2 cups cheddar jack cheese

3 tbsp. butter

1 tsp cayenne pepper

1 tsp coriander

1 tbsp minced garlic

salt n' peppa

Instructions: 

1. Set oven to 375 degrees.

2. Peel and cut potatoes into bite size pieces, boil until soft.

3. In food processor, finely mince broccoli, peeled onion, and jalapeno (take out seeds for less heat!) and saute in 3tbsp of butter and other spices until soft.

4. Wash mushrooms.  Take out stems.

5.  Drain your cooked potatoes.  Add your veggies and 1 cup of cheese. Mash!

6.  Stuff those mushrooms tall and proud of your veggie potato filling.

7.  Bake on 375 degrees for 18 minutes.  Add last cup of cheese on top, bake for 10 more minutes.

You will probably be left with some extra filling.  Congrautlions! It makes an awesome side for dinner the next night.  Now go eat! Nom nom nom.

Your ingredients for the evening.

Your finely minced veggies and potatoes.

Washed mushrooms just waiting to get stuffed.

Oh, those mushrooms got STUFFED.  And they liked it.

Homemade Vegan "Chipotle Burrito Bowl"

One of my favorite lunches to grab on the go is a vegan burrito bowl from Chipotle.  However, their version lacks some of my favorite ingredients to cook with when making Mexican inspired food...red peppers, zucchini, fresh jalapeno and wait for it...pineapple.

The sweet juice of pineapple is a welcome surprise when eating spicy food...so give it a try!  This homemade version is also a fraction of the cost of Chipotle!  It makes 4 generous servings.

Nutrition Facts per serving:
Cal-447 Carbs-81 Fat-11 Protein-12 Fiber-14

Ingredients

1 red pepper, thinly sliced

1 green pepper, thinly sliced

1 red onion, thinly sliced

1 zucchini, chopped into bite size pieces

1 can of black beans, drained

1 can of pineapple chunks

juice of 1 lime

2 cups water

1 cup brown rice (yields 3 cups cooked)

1 tbsp olive oil

1 tbsp garlic powder

1 tbsp dried cilantro

1 tbsp cumin

1 tsp cayenne pepper

salt and pepper to taste

1 avocado, diced

1 jalapeno, thinly sliced

fresh salsa

Directions

1. Prepare rice.  Boil 2 cups of water, add rice, cover simmer on low for 40 minutes or until water is absorbed.

2. While rice is cooking, cut vegetables and mix with olive oil and spices.  Broil in oven on small baking sheet or pan for 15-20 minutes, flipping vegetables 2-3 times throughout.

3. Drain beans.  Add beans, entire can of pineapple chunks and lime juice to pot and boil until most of the liquid has evaporated.

Layer rice, vegetables, bean/pineapple mix on plate and serve with avocado, jalapeno, and salsa on top.  

Enjoy!

Vegan Potato Leek Soup

This super easy and low cal soup is still satisfying with its rich and creamy texture.  It's also a great base soup for you to play around with and add your own fixings to...but trust me, it's still quite delicious all by itself!  :-)

Ingredients: Serves approx. 12 1-cup portions

2 tbsp olive oil
1 large sweet onion, chopped
1 tbsp minced garlic
3 leeks, sliced and rinsed
4 large russet potatoes, peeled and cubed
1/2 tbsp ground thyme
2 tsp ground coriander
1 tsp red cayenne pepper
salt and pepper to taste
6 cups water or veg. broth

Directions

1.  Cook onion, leeks, garlic and spices in olive oil until soft.
2.  Add water and potatoes, bring to boil, cook until potatoes are soft.
3.  Blend with immersion blender and serve!

Nutrition: Cal-77, Carb-14, Fat-2, Protein-2, Fiber-1

Vegan Avocado Jalapeno Cilantro Lime Dip

 Vegan Avocado Jalapeno Cilantro Lime Dip

Ingredients: Yields approximately 20 2tbsp servings
Fruit of 2 avocados
2 jalapenos, chopped
zest and juice of 1 lime
1 small bushel cilantro leaves
1tbsp veganaise
3/4 cup almond milk

This is beyond easy and super healthy.  Simply throw all of the above ingredients in your blender until it's nice and smooth.  Use it as a dip for some hearty sweet potato fries, a spread for a black bean & rice burrito, or add a bit more almond milk to use it as a dressing for a refreshing salad.

Nutrition Facts per serving: Cal-32, Carb-1, Fat-6, Protein-1

Mushroom Spinach Burgers with Sweet Potato Bites

Mushroom Spinach Burgers with Sweet Potato Bites

A juicy vegetarian patty made of mushrooms, onions and spinach.  Serve with crispy sweet potato bites for a nutrient packed and hearty meal.

Nutrition Facts 

(1 patty, 1 roll, 1/2 avocado, one serving sweet potato side)

Calories-636

Carbs-82

Fat-27

Protein-17

Fiber-17

Sugar-12

Sweet Potato Side

Makes  2 servings.

1 large sweet potato, cubed

1 tbsp olive oil

salt and pepper

1 tsp ground coriander seed

1 tsp cayenne red pepper

Directions:

1. Peel and cube sweet potato.
2. Toss in olive oil, salt, pepper, coriander, and red pepper.
3. Bake at 450 degrees for about 30-35 minutes.

Mushroom Burger

Makes about 10 patties.

24oz mushrooms, minced

1 white onion, chopped 

6 oz. baby spinach

4 oz. feta cheese

2 tbsp butter

1 tbsp minced garlic

salt and pepper

1 tbsp olive oil

2/3 cup rolled oats

3/4 cup whole wheat flour

1 egg

whole wheat sandwich thins

avocado for topping

Directions:

1. Mince mushrooms, chop onion (save some on side for topping).  Sauté the mushroom, onion, garlic, salt, pepper in 1.5 tbsp of butter until soft.  
2. Add spinach (save some on side for topping) and feta to mushrooms and cook until all spinach is wilted.
3. Mix oats, flour, and egg.  Cook on low heat for about 5 more minutes and remove.
4. Heat olive oil in pan and form patties about 3-4” in diameter and .5’” thick.  Cook on each side for about 4 minutes.
5. Sauté remaining onion in 1/2 tbsp of butter for topping
6. Serve on bed of spinach, onion, and avocado.

Form patties of remaining mixture and freeze for later use!

Creamy Tomato Bisque

Creamy Tomato Bisque

Serves 8 1-cup portions

A creamy and delicious tomato bisque.  Simple, quick, and great paired with a cheese panini.  A soup that will make every family member, no matter what age, very happy. :-)

Nutrition Facts per serving

Calories: 184
Carbs: 11
Fat: 15
Protein: 4
Fiber: 1
Sugar: 3

Ingredients

2 cups water
1 pint light cream
4 vegetable bouillon cubes
1 14 oz can of diced tomato
1 small white onion
3 medium vine ripened tomatoes
1 tbsp garlic
1 tsp basil
4 tbsp butter
3 tbsp flour

Directions

1.  Chop onion and tomatoes.  In soup pot, saute onion, bouillon cubes, garlic, basil, and all tomatoes in butter until soft.

2.  Slowly add flour and cream, stirring.

3.  Add water.  Blend with immersion blender or regular blender.

4.  Stir, heat thoroughly and serve with bread or a grilled cheese panini!

Creamy Mushroom Soup

A savory and satisfying soup for mushroom lovers.  

Creamy Mushroom Soup

Serves 8  1-cup portions

Nutrition Facts per serving:

Calories-160

Carbs-8

Fat-13

Protein-4

Fiber-1

Sugar-3

Ingredients:

8oz baby portobello mushrooms

8oz white button mushrooms

4oz crimini mushrooms

1 sweet onion

4 tbsp unsalted butter

2 cups water

1 pint light cream

1 tbsp minced garlic

salt and pepper to taste

1 tsp ground mustard

1 tsp ground coriander

1 pinch of cayenne pepper

2 vegetable bouillon cubes

Directions:

1.  Wash and chop mushrooms, chop onion, and sautee together in butter with spices and bouillon cubes.

2.  Add water.  Blend with immersion blender in pot or with regular blender.

3.  Add cream, stirring consistently.  Heat thoroughly and serve immediately.

Buffalo Cauliflower Wings

Buff-tastic Cauliflower "Wings"

This vegetarian rendition of one of America's favorite foods is sure to satisfy.  I'm one of those vegetarians who never did like meat and doesn't even like "fake meats".  So I've always passed on the processed chunks of soy, tempah and seitan disguised to be meat.  I think the textures resemble actual animal flesh too closely, so I stay away.

That's why I love this recipe.  I think it is reminiscent of traditional buffalo wings enough to please omnivores and vegetarians alike.  And this happens because it is not trying to be a buffalo chicken wing but rather just some awesome cauliflower that has been buffalofied.  Oh and can we talk about how much less destructive it will to your diet?  One typical serving of buffalo chicken wings can range from 700-1200 calories and 40-60 grams of fat depending on the preparation. This recipe easily makes 4 large portions.  Each portion only being about 270 calories and 10 grams of fat.

With simple ingredients, this easy to prepare snack food will steal the show at your next party.  I've adapted it from The Curvy Carrot's version and PETA also has a great vegan version for those that don't do dairy.  Enjoy!

Ingredients

1 large head of cauliflower, chopped
1 cup of reduced fat buttermilk
1 cup of whole wheat flour
1 tablespoon garlic powder
1 teaspoon salt
Cooking spray
3 tablespoons of unsalted butter, melted
1 cup of Frank's Hot Wings Buffalo Sauce
Blue Cheese Dressing (for serving)

Directions

1.  Preheat oven to 450 degrees.

2.  In a large mixing bowl, whisk together the buttermilk, flour, garlic powder, and salt.

3.  Add cauliflower to bowl and completely coat all of the florets.

4.  Spray a cookie sheet with cooking spray and spread out the cauliflower.  Bake for 18 minutes.

5.  Combine butter and buffalo sauce.

6.  Take out cauliflower from oven and pour on buffalo sauce mixture.  Stir to completely coat all florets.

7.  Put back in oven and back for 6-8 more minutes.

Serve immediately with blue cheese dressing.

Jalapeno Cheddar Potato Soup

This hearty soup will become a go-to vegetarian comfort food for you and your family.  Substitute the yam and omit the potatoes for a lower carb option.  Get out your big stock pot for this crowd pleaser!

Jalapeno Cheddar Potato Soup: Serves 24 1 cup portions

Ingredients:

Vegetables:

1 container white button mushrooms

1 yam (substitute 3 carrots for lower carb)

1 sweet onion

7-8 jalapeno peppers (this makes it VERY hot, use less peppers or seed them first for less heat)

1 tablespoon minced garlic

6-7 potatoes (omit for lower carb)

Liquids and Dairy:

4 cups water

2 pints light cream (or heavy if preferred)

3 tablespoons butter

1 8oz. block of sharp white cheddar cheese

1 8oz. block of sharp yellow cheddar cheese

Spices:

1 tablespoon ground mustard

1 tablespoon thyme

1 teaspoon turmeric

salt, pepper, and cayenne pepper to taste

4 cubes of vegetable bouillon

Instructions:

Chop the mushrooms, peeled yam, onion, and jalapenos.  Melt butter in large soup pot and cook vegetables and garlic with all of the spices until very soft.

Meanwhile, peel and cut potatoes into bite size pieces and boil in separate pot until soft.  Drain.

Shred blocks of cheese.

Add 2 cups of water to the vegetable mixture (not potatoes yet) and thoroughly blend in blender or with immersion blender in pot.  After blended, add remaining 2 cups of water, cream, and cheese. Add potatoes. Stir and heat thoroughly.

Serve with bread and enjoy!

Nutrition Facts per 1 cup serving:

Calories: 220

Carbs: 11g

Fat: 16g

Protein: 5g

Fiber: 1g

Sugar: 3g