Vegan Stuffed Mushrooms

Stuffed Baby Portobellos

1 1/2 lb. Baby Portobellos the bigger the better (or button mushrooms)
1 1/2 c. Fresh Whole Wheat Bread Crumbs
3 T. Extra Virgin Olive Oil
1 Medium Red Onion chopped
1 Garlic Clove pressed
3/4 t. Sea Salt
2 T. Fresh Parsley chopped
1/2 t. Basil

Preheat oven to 375 F.

Process about 2 slices of whole wheat bread in a food processor.  You can use prepared bread crumbs, but whenever possible, I'd use fresh for sure. This makes about 1 1/2 cups of bread crumbs.  It's also a great way to use up the butts of your loaf bread.  Set aside.  Remove stems from mushrooms and chop them right up.  Brush one of the tablespoons of oil around in a 13 X 9 pan.  Heat the rest of the oil in a pan over medium high heat.  Add garlic and onions and sauté for 7 minutes.  Stir in salt, and then bread crumbs, basil, and parsley.  Evenly distribute mixture to mushroom caps.  Bake for 30-45 minutes, depending on the size of your mushroom caps.  Keep an eye out that they don't get too brown.  Serve with a fresh salad, and enjoy!

Kale Chips

(Shanee VonStrahl)

Madison & Erin love these!  A great healthy "salty snack" alternative!
 
1 bunch kale
spray olive or vegetable oil (or water)
1 t seasoned salt

Preheat oven to 350°  Lightly spray cookie sheet with oil.

With knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite size pieces.  Wash and dry thoroughly.  Spray with olive oil or water and sprinkle with seasoning salt.

Bake until edges brown but aren't burnt, 10-15 minutes.

Smashed Chickpea & Avocado Salad Sandwich

Yield: Salad for 3-4 sandwiches

Prep Time: 10 minutes

Total Time: 10 minutes

This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip! 

(http://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/)

Ingredients:

1 (15 ounce) can chickpeas or garbanzo beans 1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice (I use whole wheat bread)
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

Directions:

1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.  (I just removed them as they fell off in the process of being mashed)
2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.
Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

MMMMM Sauce (Cafe Yumm)

This “cheesy,” creamy (and vegan) sauce goes on just about everything.  I have tried it on sandwiches (in place of mayo and mustard), baked potatoes (in place of butter and sour cream), and scrambled eggs (with salsa).  Good stuff!!

Ingredients (1 1/2 c. - fits in largest Bullet cup)

• 1/4 c. canola oil (or oil of your choice)
• 1/4 c. almonds
• 1/3 c. water
• 1/4 c. chickpeas, drained and rinsed
• 1/4 c. nutritional yeast
• 2 1/2 T. lemon juice
• 1 t. minced garlic
• 1/4 t. salt
• 3/4 t. curry powder
• 1/2 t. dried oregano
• 1/2 t. dried cilantro (I used 1 T fresh cilantro)

Instructions

• Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days
• In a high speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.
• Add remaining ingredients and blend until smooth.
• Transfer to a small bowl and refrigerate until serving.

To make Yumm Bowl layer any or all of the following:  rice (or quinoa), black beans, edamame, tomato, olives, avocado, cilantro, salsa, cheese, sour cream, crumbled nori.  Pour Yumm sauce over and mix.