The Spanish Flare
Stuffed Mushrooms
12 baby Portobello mushrooms
¼ tsp garlic powder
¼ tsp onion powder
1 tsp salt
1 T soy sauce (liquid aminos for Gluten-free recipe)
1 T lime juice
2 T balsamic vinegar
water to dilute marinade
red pepper flakes to taste
2 cups fresh spinach
5 T olive oil (2 T to cook spinach, 3 T for pesto)
1 medium onion
8 cloves garlic (4 to cook with spinach, 4 to process in pesto)
½ cup walnuts
1 cup fresh basil
½ cup fresh parsley
Parmesan cheese (optional
Instructions:
Remove mushroom stalks
Mix garlic powder, onion powder, salt, soy sauce, lime juice, balsamic vinegar and a little water. Pour marinade evenly over the mushrooms. Let sit while preparing the filling.
Pour 2 T olive oil in a pan set at medium heat. Add minced garlic and onion. Sautee for 5 min. Add spinach to the mix and wilt, stirring constantly. Stir until the spinach looks bright green and glistening, without being soggy. Remove from heat and set aside to cool.
For the pesto, blend walnuts, fresh basil, parsley, garlic and olive oil in a food processor/blender into a spreadable paste (cheese-eaters can blend some Parmesan cheese into the mix as well).
Pack the spinach mix into the bottom of each mushroom, topping with pesto (garnishing with Parmesan cheese, if desired).
Bake for 20 minutes @375 and serve warm or room temperature
Roasted Red Pepper Spaghetti
4 (~119 g each) red bell peppers
2-3 Tbsp olive oil
2 medium onions (finely chopped)
2 cloves garlic (finely chopped)
1-2 Tsp Sea salt and ground black pepper (to taste)
3 cups unsweetened soy or almond milk
4 Tbsp nutritional yeast
3 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
1 pinch red pepper flake (optional // for heat
12 ounces wheat spiral pasta
Basil for garnish
Instructions:
Cut peppers in half place on sheet pan and put in oven at 475 F for 25-30 min or until charred
Boil Cook pasta according to package instructions
While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
Transfer sautéed onion and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. be generous with your seasonings.
Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering. Combine and add more S/P if necessary.
Lentils and Marinara
Lentils
½ cup dry lentils (French green lentils or regular brown lentils), or 1 ½ cups cooked lentils (leftover or from a can, rinsed and drained)
1 bay leaf
¼ teaspoon salt
2 cups vegetable broth or water
Sauce
2 cups marinara sauce
2 cups mushrooms
1 onion sliced
1-2 tbsp oil
1 tsp garlic salt
2 tbsp tomato paste
Salt and pepper to taste
Oregano/basil to taste
Instructions:
Rinse Lentils, combine the lentils, bay leaf, garlic, salt and broth.
Bring the mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Simmer until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes
Sautee mushrooms and onions with oil and garlic salt
Combine mushrooms, lentils and remaining ingredients. Let simmer for 10-20 min and add oregano, basil, salt and pepper to taste.
Meatless Meatballs (loaf style)
1 cup cooked and cooled quinoa
1 15-ounce can black beans (rinsed, drained)
2 Tbsp olive oil
2 cloves garlic (minced)
1 diced onion
1/4 tsp sea salt (plus more to taste)
2 1/2 tsp fresh oregano or dried
1/2 cup parmesan cheese
2 Tbsp tomato paste
3 Tbsp chopped fresh basil
1-2 Tbsp vegan Worcestershire sauce
Instructions:
Cook quinoa (1/2 cup dried)
Sauté onions and garlic with oil until onion is translucent.
Add black beans and onions into mixing bowl. Mash black beans and onions together
Add remaining ingredients. Taste and adjust as necessary
Put meatballs on plate and bake for 20-30 min at 350 F or until brown and edges dry to touch.
Spanish Flare Veggies
Choose any veggie (carrots, brussel sprouts, cauliflower, cabbage)
Add cumin, chili powder and garlic salt to taste
1-2 tbsp olive oil
Instructions:
Put veggies in large bowl. Add seasonings OR put veggies on baking sheet and add seasonings & oil. Mix to coat.
Once veggies are on baking sheet. Place in oven at 375 degrees. Bake for 20 min or until they are at your desired consistency.