Mar 242014
 

Flavorful marinated mushrooms stuffed with a soft vegan cheese are topped off with tart, tangy and sweet sundried tomatoes in my Vegan Marinated & Grilled Stuffed Mushrooms.

Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms

In the middle of the night last night, thoughts started coming to me – rolling in like thunderclouds. Dark, worrisome, brooding.

 It started with losing my dad and ran the gamut through all of the things I need to get done. I started wondering why we as humans occasionally wake in the middle of the night and start worrying. For one, we can’t do anything about it at that time and secondly, worrying typically doesn’t accomplish anything other than making us feel terrible.

Suddenly, I remembered an excerpt about time travel from a book I’m reading called Choose Yourself, by James Altucher. Not time travel as in “I want to go back in time to see the dinosaurs”, but as in be in the NOW. When you think about the past or the future you are time traveling.

Grilled Mushrooms

Grilled Mushrooms

So I began to have gratitude for what I had RIGHT THEN. A warm, comfy bed, my husband snoozing next to me, and my daughter nestled in her bed. A roof over our heads. Running water. An abundance of food, an abundance of knowledge, family and friends, residing in sunny Florida.

Next I remembered something in this month’s Oprah magazine called 4-7-8 breath. You breathe through your nose for 4 counts, hold for 7 counts and exhale from your mouth for 8 counts. Repeat.

Next thing I knew – I was off to dreamland.

Upon waking I knew I had my topic for this post! It flows perfectly with another realization I came to recently. While I’m cooking I never am really present. I’m rushing around trying to do twenty things at once and sometimes burning what I’m cooking in the process. Vivian from KyV Farm recently said she has been cooking all her food for the week on Sunday and she calls it her “me time”. I decided there was no reason I couldn’t do that, so while I was cooking these mushrooms I decided to be present. I grabbed a glass of wine and my magazine and sat on the porch as the mushrooms were grilling. My daughter set the table, we lit candles and sat as a family. We made a sort of mini-production out of it. What a difference this makes! It gives us time to chat about our day, or even just to be quiet together. And that is what life is really about, right?

I hope some of these experiences help you to be more present in your day, to not “time travel”, and to live your best life!

What are your favorite ways of staying in the moment?

Vegan Marinated Mushrooms

Vegan Marinated Mushrooms

Now for the recipe – I have a tofu tip for you.

To press the tofu of water, I love using a TofuXPress (see how it is used in this post.). I finally broke down and bought one a while back and it is probably one of my most favorite tools. It both presses blocks of tofu with no mess, and has a cover so you can marinate right in the press. It is worth the splurge on it. If you want to check it out I have a link to one…look just to the right under “I recommend”. I promise you will NOT be disappointed.

Vegan Grilled Mushrooms

Vegan Grilled Mushrooms

Vegan Marinated & Grilled Stuffed Mushrooms
with Sundried Tomatoes

Serves 4 – 8
Vegan, Gluten Free
Printable Recipe

Please note that tofu will need to be prepared a day or two prior to making this recipe. Feel free to make the marinade ahead too!

Ingredients

1 block organic, extra firm tofu
2-3 Tbsp miso
8 Portobello Mushroom Caps
6 Tbsp balsamic vinegar
2 Tbsp olive oil
4 cloves garlic, chopped
4 Tbsp prepared mustard (I like coarse ground)
2 Tbsp maple syrup, honey or agave (honey is not vegan)
1/2 cup non-dairy shredded mozzarella (such as Daiya)
1 tsp garlic powder
1/2 cup julienned sundried tomatoes

Directions

1. Press tofu of water – 1 hour to overnight; slice into three sections lengthwise. Spread each slice evenly with miso and let sit overnight.

2. Wipe down mushroom caps and remove stems. Mix balsamic, olive oil, garlic, mustard and maple syrup in a large bowl with a lid. Place mushroom caps inside and gently toss in marinade. Let sit 10 – 20 minutes.

3. Mix miso, tofu, cheese and garlic powder in a large bowl with hands until all ingredients are well incorporated.

4. Heat grill over medium heat, to around 350F; place mushrooms on grill racks, gill side
down; cook 7 to 10 minutes; turn and stuff each mushroom cap with 2 rounded Tbsp of tofu mixture; grill an additional 10 minutes or until “cheese” is heated through. Top each with a few slices of sundried tomato.

**Reserve any leftover marinade for another use.

Nutrition Facts
8 Servings
Amount Per Serving 

Calories 168.4
Total Fat 8.8 g
Saturated Fat 1.6 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 3.3 g
Cholesterol 0.0 mg
Sodium 338.3 mg
Potassium 616.5 mg
Total Carbohydrate 14.7 g
Dietary Fiber 2.3 g
Sugars 6.2 g
Protein 8.9 g

Vitamin A 0.8 %
Vitamin B-12 0.1 %
Vitamin B-6 3.4 %
Vitamin C 3.4 %
Vitamin D 0.0 %
Vitamin E 2.1 %
Calcium 7.0 %
Copper 8.9 %
Folate 4.5 %
Iron 8.3 %
Magnesium 12.5 %
Manganese 41.2 %
Niacin 2.7 %
Pantothenic Acid 1.3 %
Phosphorus 11.4 %
Riboflavin 3.1 %
Selenium 10.3 %
Thiamin 3.6 %
Zinc 7.0 %

*Percent Daily Values for Stuffed Mushrooms are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Oct 302013
 

 This Low Fat, Vegan and Gluten Free, Creamy Pumpkin Mac-n-cheese with Maple  Mushroom Bacon is so good….it’s scary.

Creamy Pumpkin Mac-n-cheese with Maple Mushroom Bacon

Creamy Pumpkin Mac-n-cheese with Maple Mushroom Bacon

I wanted to make something a little special because I’m celebrating.

 TWO events in fact.

Creamy Pumpkin Mac-n-cheese with Maple Mushroom Bacon

Creamy Pumpkin Mac-n-cheese with Maple Mushroom Bacon

I got my certificate in Plant Based Nutrition!!!!

Dawn Hutchins Certificate in Plant Based Nutrition

This has been on my “vision board” for quite some time now and I’m so excited to have achieved this goal.  I learned more than I  imagined I would about how and why plant based lifestyles work. I’m not perfect by any means – I occasionally will have some local honey or a bit of olive oil – but as a whole I’m growing and learning and will always consider myself a student. I plan to host talks on plant based nutrition, incorporate the facts in any cooking classes I do and possibly run some detoxes.

The second huge milestone I reached (on my vision board even longer) was that I am expanding my relationship with a natural food store in my area that is all about the community and education….Native Sun! My cousin made a comment that I could use this as a stepping stone to get to the WalMart of natural food stores – you know the one I’m talking about. I told her if I had wanted to do that I would have. The reason this particular business was on my vision board was along the same lines as the reason I support KyV Organic Farm. Sky-high standards. Quality. Passion. I’ll be out there with Native Sun at Vegfest next month and I hope you will come visit me!

So I say – what better way to celebrate than with something a little decadent and pumpkin-y with maple bacon, right?! This recipe is super rich and creamy but without all the fat. I used veggie broth to loosen the sauce – feel free to add more as needed, especially if you need to re-heat. As an alternative, feel free to use a non-dairy milk. That would be just as delicious but will add just a few more calories. This was also my first time at trying mushroom bacon. I heard about the idea quite a while ago from this video and now the idea of cruelty free, non-pig bacon is taking the blog world by storm. I have even seen coconut bacon! As I began to create a unique version of the recipe, I created a crisp, salty-sweet mixture with a hint of acid. A perfect texture balance with the creamy pumpkin mac.

Creamy Pumpkin Mac-n-cheese with Maple Mushroom "Bacon"

Creamy Pumpkin Mac-n-cheese with Maple Mushroom “Bacon”

Creamy Pumpkin Mac-n-cheese with Maple Mushroom Bacon

Serves 6
Vegan, Gluten Free
Printable Recipe

Ingredients

Maple Bacon

3 Portobello mushrooms
3 Tbsp liquid aminos
2 Tbsp vegetable oil
1 Tbsp maple syrup
1/2 tsp apple cider vinegar

Pumpkin Mac-n-Cheese

12 oz dry brown rice pasta, Tinkyada
1 cup plus 2 Tbsp vegetable broth, divided
1 cup chopped carrots
1 onion, chopped
1/2 cup nutritional yeast
1 14.5oz can cooked pumpkin puree
1 bay leaf
1/4 tsp sea salt
1/4 tsp sage
1/2 cup non-dairy cheese, Daiya
1 Tbsp white vinegar

Directions

Mushroom Maple “Bacon”
1. Preheat oven to 400F. Slice portobellos very thinly.  In a large bowl mix liquid aminos, oil, maple syrup and vinegar; add portobellos and toss; drain excess liquid and place on baking sheet lined with parchment.

2. Bake 10 minutes; blotting any excess liquid and toss gently with spatula; bake 10 minutes, toss gently; bake a final 10-20 minutes, continuing to stir periodically until crispy. Mushrooms will crisp a bit more as they cool.

Pumpkin Mac-n-Cheese
1. Cook pasta to package directions. Spoon into baking dish. Preheat oven to 375.

2. Meanwhile, preheat large skillet over medium high heat; add 2 Tbsp vegetable broth; saute carrots and onion about 7 minutes; stir in pumpkin puree, remaining vegetable broth, nutritional yeast, bay leaf, sea salt, and sage; cook 5 minutes; add cheese and white vinegar, cook an additional 5 minutes or until cheese is incorporated.

3. Pour pumpkin mixture over pasta; cover and bake for 15 minutes or until heated through. Top with Maple “Bacon”.

Estimated Nutrition Facts Mushroom Maple “Bacon”
6 Servings

Amount Per Serving
*Note that about half of liquid remains after tossing mushrooms and is therefore not counted in nutrition info.
**Liquid can be reserved for another use such as marinating tofu or tempeh

Calories 28.7
Total Fat 2.4 g
Saturated Fat 1.7 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 92.3 mg
Potassium 40.3 mg
Total Carbohydrate 84.9 g
Dietary Fiber 0.1 g
Sugars 1.3 g
Protein 0.9 g

Vitamin A 0.0 %
Vitamin B-12 0.1 %
Vitamin B-6 0.7 %
Vitamin C 0.5 %
Vitamin D 2.2 %
Vitamin E 1.7 %
Calcium 0.2 %
Copper 1.9 %
Folate 0.5 %
Iron 0.5 %
Magnesium 0.4 %
Manganese 3.1 %
Niacin 2.2 %
Pantothenic Acid 1.7 %
Phosphorus 1.0 %
Riboflavin 2.8 %
Selenium 1.5 %
Thiamin 0.7 %
Zinc 0.9 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts
6 Servings
Amount Per Serving 

Calories 282.9
Total Fat 2.7 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 449.6 mg
Potassium 572.2 mg
Total Carbohydrate 55.6 g
Dietary Fiber 6.4 g
Sugars 2.2 g
Protein 10.5 g

Vitamin A 121.7 %
Vitamin B-12 88.7 %
Vitamin B-6 324.3 %
Vitamin C 9.6 %
Vitamin D 0.0 %
Vitamin E 0.6 %
Calcium 3.1 %
Copper 8.3 %
Folate 43.6 %
Iron 10.3 %
Magnesium 6.3 %
Manganese 10.1 %
Niacin 204.3 %
Pantothenic Acid 8.8 %
Phosphorus 14.8 %
Riboflavin 380.8 %
Selenium 21.7 %
Thiamin 444.6 %
Zinc 15.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Jun 062013
 

Hen of the woods, bears head tooth, giant puffballs and the shaggy mane.

They aren’t names of characters in a children’s book – they’re names of edible mushrooms!

Roasted Balsamic Mushrooms and Tomatoes

Roasted Balsamic Mushrooms and Tomatoes

Ever wondered how in the world people identify edible wild mushrooms?

Most of the store-bought mushrooms we eat today are grown on farms in sterilized environments – definitely my suggestion when choosing to nosh on these fanciful little fungi – but how interesting to learn about what folks do in the field when identifying edible mushrooms!

Most mushrooms have small gills under the cap where spores are produced.  These spores are released into the air beneath the mushroom, and are also one of the ways edibles can be identified.  The cap is placed on a white sheet of paper and the color of the spores examined – this is called a spore print. Some other methods that are used include color, odor, habitat and season, and in modern times, microscopically.

My suggestion, should you choose to try your hand at ingesting wild mushrooms, is to take a class on edibles, get a field guide to mushrooms in your area and to learn as much as possible prior to venturing out because eating the wrong type of mushroom can be deadly.  According to the experts- when in doubt throw it out!

There is only one type of mushroom it is VERY important to purchase. And that is the organic mushroom.  Mushrooms are so porous that they readily absorb pesticides, fungicides and any metals or toxins in their environment.  If you are concerned about the pricing of organic mushrooms – try your hand at growing them at home with a fun little box farm! Here is one example. 

Be sure to store your mushrooms in the fridge when you get them home because higher temperatures will result in the loss of nutritional value.  Many mushrooms have immune system boosting and anti-inflammatory properties, high amounts of b-12, and crimini (button) mushrooms in particular are a significant source of CLA, or conjugated linoleic acid, a type of fatty acid that can lessen the production of estrogen that some breast cancer tumors rely on for growth.

As for the taste? Earthy, meaty and a touch sweet with the balsamic vinegar and tomatoes with just the right amount of acidity.

Roasted Balsamic Mushrooms and Tomatoes

Roasted Balsamic Mushrooms and Tomatoes

Roasted Balsamic Mushrooms and Tomatoes

Serves 3
Vegan, Gluten Free
Printable Recipe

Ingredients

1 10oz pkg button mushrooms
2 vine ripe tomatoes
1/4 cup balsamic vinegar
1 Tbsp oil (I used avocado oil that is heat stable.)
1/8 tsp coarse sea salt
Fresh ground pepper, to taste

Directions

1. Preheat oven to 400F.  Wipe mushrooms clean of dirt and slice; slice tomatoes; toss mushrooms and tomatoes in balsamic vinegar, oil, salt and pepper; cook 25 to 30 minutes or until tomatoes and mushrooms are cooked through and caramelized.

Nutrition Facts
3 Servings
Amount Per Serving 

Calories 79.9
Total Fat 5.0 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.3 g
Cholesterol 0.0 mg
Sodium 111.1 mg
Potassium 388.0 mg
Total Carbohydrate 7.6 g
Dietary Fiber 1.6 g
Sugars 1.8 g
Protein 3.3 g

Vitamin A 5.2 %
Vitamin B-12 0.6 %
Vitamin B-6 7.1 %
Vitamin C 10.7 %
Vitamin D 17.9 %
Vitamin E 4.1 %
Calcium 0.5 %
Copper 16.6 %
Folate 5.3 %
Iron 3.9 %
Magnesium 3.3 %
Manganese 4.4 %
Niacin 19.5 %
Pantothenic Acid 15.2 %
Phosphorus 9.0 %
Riboflavin 24.3 %
Selenium 12.2 %
Thiamin 7.3 %
Zinc 3.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Apr 162013
 

Grilled Adobo Tofu and Veggies
Open your mind……

“Eat food. Not too much. Mostly plants.” ― Michael Pollan, In Defense of Food: An Eater’s Manifesto

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

“Many people know that animals around the world are treated badly, yet they turn their minds away.” - Ruby Roth, Vegan is Love

So I say…..open your mind to what is going on in factory farms. 

“Were the walls of our meat industry to become transparent, literally or even figuratively, we would not long continue to raise, kill, and eat animals the way we do.”
Michael Pollan, The Omnivore’s Dilemma: A Natural History of Four Meals
 

“I would NEVER.”  Some people say.
Never give up meat. Give up dairy. Eat tofu.

I do believe I heard that out of my husband’s mouth.

(But curiosity got the best of him.)

It looks like chicken.

“Hey! It’s pretty good!”

Score.

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

How did I manage to do this and WHY?

Let’s start with the why.

For the same reason I would pre-prep and pre-make dishes for my CSA….so folks would at least try it.  Even ONE meat and dairy free meal helps your body, the environment and, of course, the animals that were not eaten.

“But that’s the challenge — to change the system more than it changes you.”
Michael Pollan, The Omnivore’s Dilemma: A Natural History of Four Meals
Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

The HOW.

Tips on how to make tofu look like chicken.

Step 1: Press well.  Do this the day before you are going to eat it or at least a few hours in advance.  I LOVE my tofu xpress, or you can simply wrap the tofu in thick paper towels and a kitchen towel, place it between two plates and weight down the top plate with a very heavy book and/or soup cans.  If you are pressing it overnight, place in the fridge; if not, it is fine to leave on the counter.

Step 2: Cut around the entire tofu to remove any flat planes and edges – think chicken breast. Save all the little shreds to season and throw on a salad.

Step 3: Now cut the tofu into similarly sized but asymmetrical pieces.

Step 4: Run your knife along the flat planes making small downward cuts to shred the edges a bit and then throw the tofu in the marinade.  See the below video and I promise to get a better one soon! Stay tuned…..

(All these steps will also help the marinade seep in a bit better.)

Ever wondered how to disguise tofu? This very humorous, last minute (and shaky) video shows you how. 
Warning: The videographer was my 4 year old.

 Now that all the nuts and bolts are out of the way, let’s get down to the food.

The weather is getting warmer and people are ready to start grilling!  There is nothing like a nice crisp char on some veggies and a mouth-watering, marinated protein-of-choice (tempeh would be great too) - perfect with cool salsa and creamy avocado.  This whole concoction, nestled in a bed of aromatic-nutty cilantro and sunflower seed pesto, is a perfect medley of flavor, texture and temperature.

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto 

Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sun Flower Seed Pesto  

 ___________________________________

Grilled Adobo Tofu and Veggies

Grilled Adobo Tofu and Veggies

 Grilled Adobo Tofu and Veggies

Serves 6
Vegan, Gluten Free
Printable Recipe
Tip: Press the tofu overnight and then marinate during the day.

Ingredients

1 block organic, extra firm tofu, pressed 1 hour to overnight
2 Tbsp + 2 tsp adobo seasoning
1 Tbsp + 2 tsp olive oil
2 fresh zucchini, sliced
1 onion, quartered and cut into chunks
5oz button mushrooms

Adobo Seasoning Recipe
Notes: You will definitely have left over.
This step can be skipped by purchasing pre-mixed adobo seasoning.
2 tsp each; garlic powder, black pepper, onion powder, cumin, dried oregano
1 tsp chili powder
1 Tbsp paprika
2 Tbsp salt

Directions

1. Mix 2 Tbsp adobo seasoning and 1 Tbsp olive oil in a large bowl; cut tofu into chunks (see tip on how to make tofu look like chicken) and add to bowl; toss to coat and set aside for at least an hour or the day.

2. Preheat grill to medium high; season the vegetables with remaining 2 tsp adobo seasoning and 2 tsp olive oil; toss to coat.

3. Thread veggies and tofu onto skewers in an alternating pattern; spray with organic, non-stick spray.

4. Grill until nice char marks appear and vegetables are soft but not mushy; 5-10 minutes on one side and 5 or so minutes on the next.

Full Nutrition Info

Fresh Citrus Salsa

Fresh Citrus Salsa

Fresh Citrus Salsa

Serves 6
Vegan, Gluten Free
Printable Recipe

Ingredients

2 tomatoes, chopped
1 navel orange, peeled and chopped
1/4 red onion, chopped
Juice 1 lime
1 avocado, seeded and chopped
1/4 cup cilantro, chopped
Dash coarse sea salt

Directions

1. Mix all ingredients in a medium bowl.

Full Nutrition Info

Cilantro Sunflower Seed Pesto

Cilantro Sunflower Seed Pesto

Cilantro Sunflower Seed Pesto

Serves 6
Vegan, Gluten Free
Printable Recipe

Ingredients

1 cup fresh cilantro
1 Tbsp chopped onion
2 Tbsp olive oil
1/2 cup roasted sunflower seeds
1/8 – 1/4 tsp coarse sea salt (depending on taste)
1/4 cup water

Directions

1. Mix all ingredients in Magic Bullet or blender.

!Full Nutrition Info

Enjoy this grilled Adobo Tofu and Veggies

Jun 202012
 
Welcome back to Wine Down Wednesday where I review a vegetarian dish paired with two different wines from Broadbent Selections.
To pair wines with a meatless dish we must look at the spices and main flavors of the recipe.
In this case, mushrooms, thyme, butternut, garlic and chives.
The wines to pair are Organic Pares Balta Penedes Garnatxa Cabernet, 2009, Spain  and Dr Hermann Riesling , 2011, Mosel Germany 
Organic Pares Balta Penedes Garnatxa Cabernet, 2009, Spain and Dr Hermann Riesling , 2011, Mosel Germany
This dish was one of those created on the fly.  I had butternut, mushroom and thyme on hand and the caramelized onions are a given when I’m making any pizza.  A tomato based sauce did not sound appealing so I grabbed some fresh chives from my herb garden and made a simple pesto by blended them with garlic, salt and a bit of olive oil.
Fresh Pesto
Here is the rating info.

Categories

Category #1 – How well my dish turned out.
Category #2 – How well I like the wine (and fellow tasters).
Category #3 – Pairing notes – How well this wine pairs with the dish.

Rating Scale
Bleck -This wine is pretty bad.
Ho Hum- I could drink it if I was at a football game and there was nothing else in the cooler.
Nice -Good table wine. I would keep this in the wine cooler if it was a good value.
Yum – This is good, I would pay a fair bit more and have it for a special occasion.
Damn that’s Good – Self explanatory.
** We will use the same terminology for how the dish turned out and how well it paired.

Category #1 How well the dish turned out.

Caramelized Onion, Butternut Squash, Mushroom and Thyme Pizza
with Garlic Chive Pesto Rating of  YUM

I liked the freshness of the herbs and chives with the earthiness of the mushrooms.  The caramelized onions and butternut squash add a touch of sweetness.  It made for an interesting appetizer on Father’s Day as opposed to the usual chips n’ salsa.

Category #2 The Wines

I actually did this wine tasting on Sunday during Father’s Day; the participants inlcuded me, my Mom and Dad, my father in law Paul and my brother in law Matt.  Paul’s career takes him around the world to many of the American Embassies to review energy efficiency.  During his visits he enjoys local wineries and sampling regional wines so we dubbed him our “expert” of the tasting.

Organic Pares Balta Penedes Garnatxa Cab

Organic Pares Balta Penedes Garnatxa Cabernet, 2009, Spain
” Black cherry, flecks of earth, anise, wild herbs, graphite.   Soft tannins, sees about 7 mos of oak.”
PARES BALTA is a family owned organic winery about half an hour south of Barcelona. The winemakers are two young women, Maria Elena Jimenez and Marta Casas. Pares Balta has a National Park as part of its land holdings. Pares Balta has their own colony of bees to pollinate the vines and a flock of sheep to eat weeds in the vineyards and provide a natural compost. These vineyards have never seen chemicals.

Me rating of YUM, lovely medium body, herby, earthy, toast
Mom rating of Nice, woody, smooth, no aftertaste, dry finish
Dad rating of Nice, dry
Paul rating of YUM, reminds him of Malbec, spicy
Matt rating of Nice-YUM, dry for him – likes his wine a bit sweeter

Dr Hermann Riesling

Dr Hermann Riesling , 2011, Mosel Germany Fine concentration and intensity mark this creamy white, which offers apricot, apple compote and vanilla flavors tinged by botrytis. There’s enough acidity to keep this light and long on the finish.” This wine is fermented in steel tanks for 6 to 12 weeks and the winery is run by Dr Rudy Hermann and his so Christian. The family has been in wine making for several hundred years. Me rating of YUM, now mind you, I’m not a fan of sweet wines, but if I was, I would love this one. It is a little fizzy, cool, sweet and tasted like honey
Mom rating of YUM, smooth, could drink a lot of this
Dad rating of ho hum, not a fan of sweet wines
Paul rating of Nice, the more he drank the more he liked it. Tasted pears.
Matt rating of ho hum, likes drier wines. Reminded him of muscadine grapes

Category #3 The Pairing

Organic Pares Balta Penedes Garnatxa Cabernet, 2009, Spain Rating of Damn that’s Good
It tamed the garlic a bit and the wine became a sweeter as I started munching the pizza.

Dr Hermann Riesling , 2011, Mosel Germany Rating of YUMThe riesling enhanced the fresh herby flavor, the sweet butternut squash and earthy mushrooms.

Caramelized Onion, Butternut Squash, Mushroom and Thyme Pizza with Garlic Chive Pesto
Where to buy
All the wines will be for sale locally at the Grotto in San Marco. You can contact Mitch Woodlief, grottomitch@aol.com with questions and pricing and anyone outside the Greater Jacksonville area can contact E-MAIL: info@broadbent.com PHONE: US +1 415-931-1725.
Caramelized Onion, Butternut Squash, Mushroom and Thyme Pizza with Garlic Chive Pesto
Caramelized Onion, Butternut Squash, Mushroom and Thyme Pizza with Garlic Chive Pesto
Serves 8 appetizer size or 4 dinner
Vegetarian
Ingredients
1 Tbsp Earth Balance or other vegan butter
2 onions, sliced thinly
1 Tbsp olive oil
10oz (283 grams) cubed butternut squash, I used frozen
5oz (141 grams) mixed mushrooms, I used frozen organic Asian blend (about 1/2 bag)
1  tsp thyme
1/2 tsp salt
Fresh ground pepper
1 pkgs whole wheat naan (2 naan bread)
Garlic Chive Pesto
1 large clove garlic, pressed
1 handful fresh chives, minced
1 Tbsp water
2 Tbsp olive oil
1/8 tsp sea salt (increase to taste)
Directions
1. Heat 1 Tbsp Earth Balance over medium high heat.  Add onions, stir and reduce heat to low; cook, stirring frequently, about 30 minutes adding water or broth it mixture begins sticking; remove onions from pan.  Add 1 Tbsp olive oil to pan, increase heat to medium high; stir in butternut squash, mushrooms, thyme, salt and pepper.  Cook about 10 minutes or until mixture is heated through and butternut begins to brown, stirring frequently.  Stir onions back in, remove pan from heat and set aside.
2. Preheat oven to 400F.  Blend pesto ingredients in Magic Bullet or mix well by hand.  Place naan on a baking sheet; top each with half pesto mixture and half butternut squash mixture.  Bake about 10 minutes or until all ingredients are heated through.
Nutrition Facts
4 Servings
Amount Per Serving

Calories 370.4
Total Fat 18.9 g
Saturated Fat 3.2 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 8.4 g
Cholesterol 0.0 mg
Sodium 891.0 mg
Potassium 412.8 mg
Total Carbohydrate 47.0 g
Dietary Fiber 4.8 g
Sugars 3.9 g
Protein 8.7 g

Vitamin A 101.9 %
Vitamin C 28.7 %

*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts
8 Servings
Amount Per Serving

Calories 185.2
Total Fat 9.5 g
Saturated Fat 1.6 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.2 g
Cholesterol 0.0 mg
Sodium 445.5 mg
Potassium 206.4 mg
Total Carbohydrate 23.5 g
Dietary Fiber 2.4 g
Sugars 2.0 g
Protein 4.3 g

Vitamin A 51.0 %
Vitamin C 14.3 %
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.

Mar 142012
 



Welcome to Wine Down Wednesday where I will feature some lovely wine pairings with a vegan dish. This all came about a few weeks ago when my friend Gregg and fellow yogi (who also happens, lucky for me, to be the VP – Director of Sales for Broadbent Selections) approached me with a suggestion to do a wine pairing

Here he is with Adi, the wine maker of the Chenin Blanc. 
Gregg is the one in the white.



I was excited about this prospect as I rarely see wine pairing suggestions with anything other than meats or seafood -what a unique opportunity to offer an alternative!

Going into a wine shop can be overwhelming because of the numerous wine regions and the multitude of grape varietals.  While I’m no expert, I’m thrilled to learn more about wine. It will be nice to take this in small bites of two at-a-time learning about the background of each wine to give it more depth in my mind. This informal section will post several Wednesdays a month.
Thanks Gregg!

  The selection suggestions for this dish are as follows:
BADENHORST ‘Secateurs’ Chenin Blanc 2011,
(Swartland, South Afria)
The proprietors, Hein and Adi Badenhorst, make the wine as naturally and biologically as possible.  The vines are un-irrigated and are grown from vines planted in the early 60′s.

 and, CHATEAU MUSAR Jeune Rouge 2009, (Bekaa Valley, Lebanon).  In Lebanon, this wine is known as Cuvee Rouge and it is a blend of grapes; Cinsaut, Cabernet Sauvignon and Syrah.  It’s all organic and has only a tiny trace of sulphites.


The Categories
Category #1 – How well my dish turned out.
Category #2 – How well I (and fellow tasters) like the wine.
Category #3 – Pairing notes – How well each wine pairs with the dish.
Official Wine Rating Scale
Bleck -This wine is pretty bad.
Ho Hum- I would drink it if I was at a football game and there was nothing else in the cooler.
Nice -Good table wine. I would keep this in the wine cooler if it was a good value.
Yum – This is good, I would pay a fair bit more and have it for a special occasion.
Damn that’s Good – Self explanatory.
** We will use the same terminology for how the dish turned out and how well it paired.

 
Category #1 – The dish
Balsamic Garlic Mushrooms over Pasta
Rating of Damn that’s Good.  If I do say so myself.

This dish couldn’t have turned out better and is going under “favorites”. It had a great balance of flavor – tart, salty, sweet and aromatic. I preferred the mixed mushrooms as they had a bit more bite than the portabellas I tried this with first. The key is definitely the little dash of honey. You don’t really know it’s there but it brings out the sweetness of the balsamic.

Category #2 – The wines
BADENHORST ‘Secateurs’ Chenin Blanc 2011, ( Swartland, South Africa)
Rating of YUM.
It was light and refreshing.  It reminded me of peaches and sweetness but without the sweetness, if that makes any sense.  It was nice and dry – just like I like it!
The Chateau Musar Jeune Rouge
Also Rating of YUM; however, two of the others that tried this gave it a Damn that’s Good.
Possibly because it was red I was thinking berries more than peach.  It had a bit more body than the white without being heavy.  Interestingly this wine is similar to the chenin as far as being a dry wine with the perception of sweetness.
Category #3 – The pairing notes

The rating for the pairing on both wines gets a Damn that’s Good.  It was interesting how the two wines paired with this dish. I loved the meatiness of the mushrooms with the Jeune Rouge and the sweet/tart balsamic with the Chenin Blanc. Lip smakin’ good. 

Since half the group really loved the red I would probably serve this dish with the Jeune Rouge but if it was just me I would go with the Chenin Blanc. I prefer dry to semi dry white wine because it seems to just go with the warmer weather in Florida.

Where to buy

All the wines will be for sale locally at the Grotto in San Marco. You can contact Mitch Woodlief, grottomitch@aol.com with questions and pricing and anyone outside the Greater Jacksonville area can contact E-MAIL: info@broadbent.com PHONE: US +1 415-931-1725.

Garlic Balsamic Mushroom Pasta
Inspired by Mushroom Stroganoff, E2 Diet
Serves 2-4
Vegan, Gluten Free, Dairy Free

Ingredients

1/4 cup extra virgin olive oil
1 small onion, diced
1 large clove garlic, minced
10 oz mixed mushrooms, I used Woodstock Farms Organic Frozen (or any mushrooms you like)
1/4 cup balsamic vinegar
1 1/2 tsp agave
Coarse sea salt and fresh ground pepper, to taste
4oz Fettuccini, I used Tinkyada Brown Rice
Chives for garnish, optional

Directions

1. Heat olive oil over medium high heat.  Add onions and cook about 5 minutes, lower heat, add garlic and cook an additional 2 minutes; add mushrooms, vinegar, honey, salt and pepper.  Simmer about 20 minutes or until balsamic vinegar has cooked down to a sauce.

2. Meanwhile cook pasta to package directions.

3. Divide pasta and mushroom mixture over four bowls, garnish with chives.  Serve with BADENHORST ‘Secateurs’ Chenin Blanc 2011, (Swartland, South Africa) or CHATEAU MUSAR Jeune Rouge 2009, (Bekaa Valley, Lebanon).
Nutrition Facts
4 Servings

Amount Per Serving

Calories 263.7
Total Fat 13.8 g
Saturated Fat 2.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 10.0 g
Cholesterol 0.0 mg
Sodium 54.9 mg
Potassium 304.8 mg
Total Carbohydrate 29.7 g
Dietary Fiber 2.2 g
Sugars 3.5 g
Protein 4.5 g


Vitamin B-12 0.5 %
Vitamin B-6 5.6 %
Vitamin C 5.1 %
Vitamin D 13.5 %
Vitamin E 8.9 %
Calcium 0.7 %
Copper 12.0 %
Folate 3.7 %
Iron 4.7 %
Magnesium 2.1 %
Manganese 3.6 %
Niacin 21.4 %
Pantothenic Acid 11.0 %
Phosphorus 6.8 %
Riboflavin 17.7 %
Selenium 9.4 %
Thiamin 12.4 %
Zinc 2.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Pin It

Dec 302011
 
First the veggies.  Isn’t this why you are visiting after all?

Eggplant and Daikon

Edible Flowers (a present from Vivian) and Carrots

Beets, Cilantro, Spinach and three types of Lettuce

 Purple Onion, Broccoli, Collards, Peppers

 Butternut and Citrus  

  

Cauliflower 

A while ago I had a Crockpot Disaster.  I tried to make a vegan lasagna with it and the result-crunchy, uncooked lasagna noodles on top and super mushy filling-was disgusting.  This is one of those instances where an altered recipe totally flopped.


Luckily persistence paid off as I gave it another go with my very own recipe and was met with success!  I made a few changes-the lasagna cooked in the oven rather than the Crockpot, tofu wasn’t used as a replacement for cheese and the filling was made with fresh kale from the farm.  By topping the lasagna with only a bit of vegan mozzarella instead of all the heavy cheese baked inside, the flavor of the fresh veggies really shone through (feel free to top with regular shredded mozzarella if you eat dairy.)

Somehow this lasagna manages to be both comforting and light and flavorful-the perfect combo in my eyes-and a great way to use fresh CSA produce.

Kalesagnia
Serves 6
Gluten and Dairy Free, Vegan



Ingredients
1 Tbsp olive oil
1 onion
4 cloves garlic
1 bunch kale, washed and de-stemmed
1 pkg Baby Bella mushrooms
Sea salt, fresh ground pepper and garlic powder, to taste
1/4 cup julienned sun-dried tomatoes (packed in oil – drain well)
1 jar pasta sauce of choice
1 10 oz pkg no boil, gluten free rice lasagna noodles, such as De Boles

1/3 cup shredded vegan mozzarella, such as Daiya

Directions


1. Preheat oven to 350F; preheat 1 Tbsp olive oil in a large skillet over medium high heat.

2. Quarter onion and add to food processor and pulse to chop. Add chopped onion to preheated skillet, season with dash of salt and stir. While onion cooks, add kale, garlic and mushrooms to processor and pulse to chop. ** Add to skillet with onion, add sundried tomatoes and season with salt, pepper and garlic powder-taste and adjust seasonings if necessary. Cook until softened, about 5 to 7 minutes.

3. Spray a 9×13 pan with cooking spray, spoon a thin layer of pasta sauce on bottom of pan, top with a layer of noodles, breaking as needed to fit. Top with half the kale mixture then repeat layers. Bake for 45 minutes, top with cheese and bake an additional 15 minutes. Remove from oven and cool 10 minutes. **

**Half can be frozen by dividing mixture into two 8×8 pans, letting half cool and covering well with foil.  Do not add cheese until baking.  Freeze for two to four weeks. To bake, bring to room temp as the oven preheats to 350F.  Bake as directed.

Nutrition Facts
6 Servings
Amount Per Serving


Calories 241.1
Total Fat 2.1 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 223.1 mg
Potassium 478.7 mg
Total Carbohydrate 54.7 g
Dietary Fiber 3.6 g
Sugars 2.6 g
Protein 7.4 g

Vitamin A 177.5 %
Vitamin B-12 0.3 %
Vitamin B-6 10.0 %
Vitamin C 51.2 %
Vitamin D 9.0 %
Vitamin E 3.2 %
Calcium 9.2 %
Copper 15.2 %
Folate 5.6 %
Iron 25.4 %
Magnesium 5.8 %
Manganese 19.7 %
Niacin 23.2 %
Pantothenic Acid 8.3 %
Phosphorus 7.7 %
Riboflavin 16.8 %
Selenium 7.5 %
Thiamin 29.4 %
Zinc 3.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Oct 092011
 
I’m still working on cutting back after my recent trip to San Francisco and wine country.  With the weather getting a bit cooler I thought a nice warm but light soup would be nice.
 
I simply sauteed onions and garlic, added in shitakes and edamame.  The flavor balance of almost sweet Chinese five spice powder is really nice with the salty miso.
 
This brothy little number fit the bill perfectly and I plan on having a cup with my lunches this week.
 

 Chinese Five Spice Miso Soup with Shitakes and Edamame

Serves 5 1-cup servings
Vegan, Gluten Free
Printable Recipe

Ingredients

1 tsp olive oil
3/4 cup, 5 oz (142g) shitake mushrooms (I used frozen organic)
1 onion, peeled and chopped
3 cloves garlic, pressed
1 tsp Chinese five spice powder
1/2 cup shelled edamame (I also used frozen here too)
5 cups water
4 Tbsp light miso paste

Directions

1. Heat olive oil over medium high heat, cook onion until translucent, about 5 minutes; add Chinese five spice, mushrooms, edamame and garlic and cook an additional 5.

2. Pour water into pot; bring to a boil; remove from heat and stir in miso paste.

Nutrition Facts
5 1-cup Servings
Amount Per Serving

Calories 49.5
Total Fat 1.7 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.8 g
Cholesterol 0.0 mg
Sodium 52.4 mg
Potassium 130.9 mg
Total Carbohydrate 5.8 g
Dietary Fiber 1.0 g
Sugars 1.1 g
Protein 3.4 g


Vitamin A 2.2 %
Vitamin B-12 0.4 %
Vitamin B-6 5.4 %
Vitamin C 4.4 %
Vitamin D 5.4 %
Vitamin E 0.9 %
Calcium 3.7 %
Copper 9.2 %
Folate 2.8 %
Iron 4.8 %
Magnesium 3.5 %
Manganese 9.6 %
Niacin 6.3 %
Pantothenic Acid 5.1 %
Phosphorus 5.6 %
Riboflavin 9.2 %
Selenium 5.5 %
Thiamin 3.5 %
Zinc 3.8 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

May 042011
 
Day four of my detox has arrived and other than a slight headache yesterday I feel fabulous.  After finding cane sugar in our vegan pea protein powder I typically use for my daughter’s smoothies (and had wanted to add to mine) I am on the lookout for sneaky hidden sugar.  Curses to the salt and sugar that lurk in every corner.  I will be diligent in my search and will leave no box, bag or container unturned to scour the ingredients.  At least there are no ingredients to read when you go buy some kale, oranges and mushrooms.  Mmm….mushrooms.
 
Say I were a tasty grilled Portobello mushroom.  What recipe would I want to be? 
 
Hide me in a bun you say?  NO!  I will BE the bun!  I will show my meaty, moist and flavorful self in all my glory on the outside of the sandwich!  And inside?  I want tart, sweet balsamic vinegar, creamy cashew cheese, fresh basil and tangy sundried tomatoes.
 
And oh what a sandwich I will be!
 
 
Portobello Mushroom, Cashew Cheese and Sundried Tomato Sandwich with Fresh Basil and Drizzled Balsamic
Serves 1
**4 WW Pts Plus
Ingredients

2 Portobello mushrooms
1 oz cashew cheese 
3 un-sulphured sun dried tomatoes
2 leaves fresh basil
Good quality balsamic vinegar for drizzling
Salt, pepper and garlic powder, to taste
Handful of fresh lettuce
Olive oil spray

Directions

1. Preheat grill to medium high heat; spray both sides of portobello with oil, season with salt, pepper and garlic powder.  Grill about six minutes per side.

2. Meanwhile, soak sun dried tomatoes as mushrooms cook, about 12 minutes. Remove from water and chop.

3. Lay grilled portobellos on a plate with top sides down.  Drizzle with balsamic. Layer one side with cashew cheese, sun dried tomatoes, basil and lettuce.  Top with other Portobello.  Enjoy with a fresh salad.

Nutrition Facts
1 Serving
**4 WW Pts Plus
Amount Per Serving

Calories 139.5
Total Fat 8.7 g
Saturated Fat 5.9 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.0 g
Cholesterol 22.4 mg
Sodium 462.7 mg
Potassium 327.3 mg
Total Carbohydrate 8.4 g
Dietary Fiber 1.6 g
Sugars 3.4 g
Protein 8.2 g

Copper 16.1 %
Phosphorus 14.8 %
Riboflavin 18.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dec 202010
 
 
Why is it that people push me so hard to eat more and more when I’m trying to not overeat?  Especially over the holidays.
 
They say, It’s the holidays, you HAVE to indulge.  And then seem to get almost angry if I do not wish to gorge myself until I look and feel like a large, jean wearing sausage.
 
The way I figure it, there is ALWAYS something to celebrate.  Birthdays, weddings, baby showers, vacations, Fourth of July and, my all time favorite, February 5th, World Nutella Day.  And what do celebrations all include?  Lots of eating and usually drinking too.
 
My key to the holidays is moderation, but let me tell ya, the average Joe doesn’t like it.  Not one bit.  I am looked at like I have three heads but I have decided to give myself full permission to moderate.  Enjoy but not overdo it.   BUT, if, for some reason I do, I will not beat myself up.  And I will get “back on the horse” and make this very delicious and seemingly indulgent frittata. 
Or make it even when I haven’t overdone it just because it came out so tasty.
  

Spinach, Mushroom and Tomato Frittata with Feta

Altered from Weight Watcher’s Tomato and Feta Frittata
** 3 WW Pts Plus (Yes I’m not kidding. Only THREE)
Ingredients

2 spray cooking spray
1/2 yellow onion, chopped
2 large eggs
4 large egg whites
Tony Chachare’s Cajun Seasoning, to taste (or simply sub salt and pepper)
1 1/2 cup grape tomatoes, cut in half
1 cup spinach (I used frozen organic)
2/3 cup shitake mushrooms (I used frozen organic)
1/2 cup crumbled feta cheese
2 Tbsp dried bread crumbs, panko variety*

Directions

1. Preheat broiler.

2. Spray a large heavy-bottomed ovenproof skillet with cooking spray; set over medium heat. Add onion, spinach, tomato and mushroom; cook until tender, stirring occasionally, about 5 to 7 minutes.

3. Beat eggs, egg whites and Cajun Seasoning in a medium bowl; stir in tomato mixture.

4. Spray bottom and sides of same skillet with cooking spray; set over medium heat. Pour egg mixture into skillet; cook until almost set, loosening edges of frittata occasionally, about 5 minutes. Sprinkle cheese over eggs; top with panko.

5. Place skillet under broiler, 4 inches from heat; broil until cooked through and panko browns, about 30 seconds to 1 minute (watch carefully to avoid burning). Remove from broiler immediately and let sit for 1 minute; cut into 4 wedges. Yields 1 wedge per serving.

Notes
 *Panko are light, coarse bread crumbs available in the Asian section of the supermarket.
Sprinkle with fresh basil if desired.


Nutrition Facts
4 Servings
Amount Per Serving

Calories 131.0
Total Fat 6.7 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.8 g
Cholesterol 122.9 mg
Sodium 475.0 mg
Potassium 270.0 mg
Total Carbohydrate 6.4 g
Dietary Fiber 2.0 g
Sugars 0.5 g
Protein 12.1 g


Vitamin A 79.6 %
Vitamin B-12 9.6 %
Vitamin B-6 11.0 %
Vitamin C 12.9 %
Vitamin D 6.6 %
Vitamin E 1.5 %
Calcium 17.8 %
Copper 7.0 %
Folate 18.6 %
Iron 7.4 %
Magnesium 10.7 %
Manganese 24.3 %
Niacin 5.7 %
Pantothenic Acid 8.1 %
Phosphorus 15.0 %
Riboflavin 25.9 %
Selenium 18.5 %
Thiamin 6.3 %
Zinc 8.4 %