Foodie Tuesdays: Portabella and black bean burgers!

Peace Soulstars,

I’ve been wanting to share this recipe with you for a while now! Most of the recipes I share are quick, simple and healthy yet flavorful!  I don’t do bland food.

So, whether it’s vegetarian, vegan, etc. it’s going to be packed with flavor! Can’t wait to share the tofu scramble recipe that had me dismissing eggs without hesitation…

In the meantime check out the recipe for portabella and black bean burgers from “the kitchen whisperer” here!  My meat eater husband and picky 11 year old daughter both request these burgers.  In their opinion, the texture is just like beef and the flavor is on point.

Just an FYI, this recipe calls for adding Worcestershire sauce to the burger patty mix.  I usually like to use Worcestershire sauce for my turkey burgers and it makes the flavor very similar to beef burgers.  Try it and let me know how you like it!

Love and light,

 

Advertisements

Foodie Tuesdays: Apple Walnut Cranberry salad!

apple-walnut-cranberry-salad-5-800x1000
Photo from flavormosaic.com

This apple walnut cranberry salad is already packed with flavor but ingredients can easily be altered to your taste.  Instead of gorgonzola use feta or omit the cheese altogether.  Add honey to the homemade dressing for a touch of sweetness.  This salad is perfect alone or served with a main dish.  Check it out here!

 

Foodie Tuesdays: Vegetarian chili!

 

veggiechili

Peace Soulstars,

It’s getting colder!  You know what that means…This type of weather calls for comfort food.  Soup that is!  Okay, well actually chili but it is comfort food.  I don’t eat red meat and love this vegetarian version.  So, I thought I’d share my favorite go-to chili recipe from all recipes here!

Love and Light,

9k=-1

Foodie Tuesdays: Portobello fajitas!

 

fajitas2
Photo from the gardengrazer.com

Peace Soulstars,

I’ve been in the mood for meatless meals lately and found this awesome recipe on the gardengrazer.com for veggie fajitas.   The site is equally as awesome by the way.   I tried this recipe last week and loved it!  This meal is a combination of some of my favorite things which include mexican and mushrooms!  The key to stir fry is not to let your veggies cook too long which is usually indicated by the loss of vibrance in the color and crunch factor.  This recipe specifies cooking the veggies on a medium to low temperature and no longer than 3-4 minutes (depending on how hot your stove gets).  It also allows you to play around with toppings.  I chose a homemade guacamole to add to the veggies.  Heating up the tortilla is a good touch to the overall quality of the meal.  You also get a powerful punch of flavor from the seasonings which include cumin and chili powder (some of my favorites).  If you are a likeminded soul looking for a quick healthy meal for anytime of the day, check out the recipe here.

Love and Light,

9k=-1

Vegegan journey continued with a recipe….

 

 

I have made it almost through my first month of being vegetarian.  As mentioned in my last post, this has been a journey that began years ago as I gradually began to eat less chicken and turkey.  I had to change my thought process first which to me determines your success in any changes you make in life.  Going cold turkey is not always the best option because it can lead to failure.  Anyhow, cutting out beef and pork was much easier because I completely omitted beef when I was a teenager and only consumed pork on occasion.  I have been met with some challenges recently but did not give in.  Some challenges were sticking to vegetarian options while traveling, dealing with detox breakouts (Ugh!!), and resisting the urge to indulge in meals with chicken.

When making lifestyle/diet changes it can be easy to fall off when traveling.  I traveled to my hometown of Washington, DC last week, visited and stayed with family, and ate out a lot.  Fortunately, when eating out I had more vegetarian options and I love fish so I was able to fill up on my protein by consuming different types of fish.  So, I was good.  I slacked a little with the veggies and fruit compared to what I usually eat on a regular basis but overall I did well.  The real challenge came when I stayed with my mom for a few days.  Her husband made barbecue ribs which looked and smelled divine but I could not get the picture of how that poor pig was slaughtered and tortured for those ribs.  Don’t jude me.  This is one of the tactics that I use to stay focused.  So, I made  oriental flavored ramen noodles (only used half pack of the seasoning to reduce sodium intake) with added spinach and mushrooms.  I did not need to add anything else.  It was not the healthiest but the point is I refrained from eating meat.  Breakfast and lunch were easier as I already have not been a fan of meat with my breakfast.  We also ate lunch out which gave me more options.  I could do better with vegan meals but like I said before, this is a gradual process and my primary goal is to transition to vegetarian while considering vegan options as I go.

With that said, I have had challenges but mostly triumphs for the past 3 weeks.  I think I need to work on limiting carbs because it is easy to fall into the trap of overconsumption of carbs while eating a vegetarian diet.  You are learning how to maintain your diet while eating to a point of satisfaction/feeling full.  That can be hard to do when you are new to this and need to explore options.

Speaking of exploring options, as I considered what to cook for Sunday dinner yesterday I saw a recipe for roasted chicken with root vegetables which was so pleasing to the eye.  My stomach was longing for the fulfillment and my tongue longed for the taste of the combination which seemed like a perfect match.  So satisfying but I continued to look on and found this recipe for a stew made with root vegetables, kale and beans (white cannelini beans to be exact).  My husband wasn’t too interested as he was preparing a roasted chicken for himself and our daughter.  After smelling the aroma and seeing the finished product his disinterest turned to “I’ll eat the chicken tomorrow and eat the stew tonight”…lol…Our nine year old daughter enjoyed it too.  A delicious and filling vegetarian meal was had by all including the hardcore meat eater aka my husband.

I did tweak the recipe a bit.  First, I omitted the crumbled pieces of toast added to the stew.  I’m not a fan of soggy bread.  So, we kept our toast on the side.  Next, in place of 10 oz of squash I used 1 parsnip, 1 rutabaga, and 1 white potato.  I also did not use dry beans.  I used canned cannellini beans (white kidney beans).  I skipped the first step and moved on to Step 2.  I then added two tablespoons of olive oil to a 5 quart pot over medium heat as suggested.  I added the minced garlic, celery, and onions to the oil and seasoned with salt, pepper, oregano, italian seasoning and crushed fennel seed (I only used suggested measurement in recipe for the fennel).  When the veggies were softened and aromatic I then added 4 cups of chicken stock and 1 cup of water (because I didn’t have 5 cups of chicken stock), the pureed beans, the rest of the canned beans, the parsnip, rutabaga, potato, onion and kale all chopped to bite sized pieces.  I let this cook on medium low for about an hour.

The only extra step I took was to season with a little more oregano, salt, pepper, and italian seasoning to taste after the last ingredients (including the liquid) were added.   I didn’t drizzle anything on our toast.  We had some italian bread sliced in the freezer and just toasted it to have on the side with the stew. That’s it!  You can use this recipe as is or tweak it to your liking.  Either way, I think it will not disappoint!  If you try this recipe and/or have any questions let me know in the comments!  I hope it is as satisfying to you as it was to myself and my family.  Enjoy!