Stuffed Portabella Mushrooms

I know this doesn't sound like a lot of food, however, I think you'll be as stuffed as these mushrooms are when you finish them! Enjoy!

Prep Time: Approx. 15 minutes
Cook time: 40 minutes
Serves: 2
Preheat: Oven to 375 & bake for 25 minutes

Ingredients:
2 large Portabello Mushroom caps (stem removed and set aside)
2 slices whole grain bread
3 cloves of garlic
1/2 Vidalia Onion, Chopped fine
2 Tablespoons of Earth Balance whipped buttery spread
2 Tablespoons fresh Parsley chopped fine
1 teaspoon of dried oregano

Instructions:
Put Earth Balance spread in a pan large enough to saute the mushrooms, and then later the veggies in. Place mushrooms in the skillet, top down. Cook for 7 minutes, on medium heat, and then flip over to cook the underside for approximately 7 more minutes. Set skillet off to the side and remove the mushroom caps.  Put the Portabellos on a plate to cool slightly.

While you're waiting for the mushroom to cook, tear your bread into small pieces and put them in your food processor. With the setting on high, process them until they become bread crumbs.

On low heat, add chopped mushroom stems, onions, garlic, parsley and spices into the same skillet and let them cook until the onions are translucent. Put the bread crumbs in the pan, along with the mushroom chunks, onions, garlic, spices and parsley, letting them soak up the flavors of the veggies you just cooked. When stuffing is done, it should be moist and cling together. If it isn't, add a little more Earth Balance Buttery Spread, and then turn the caps over so the underside is exposed and stuff the filling into the mushroom. Rest the mushroom cap on a lightly oiled cookie sheet, and then place in preheated oven at 375 degrees for 20 minutes or until the tops are lightly browned. I like to put them in a little vegetable broth (not too much) to make them steam and taste even more flavorful, (optional).

Serve with a fresh green salad and your favorite dressing. Yummy!

Tasty Lentil Soup - So Good for You!

Prep time: Approx 10 mins
Yields: 4 - 5 cups of soup

 Ingredients:

2 Tablespoons Extra Virgin Olive Oil
2 cups lentils (cleaned and sorted)
5 1/2 cups water
1 1/2 Tablespoons "Better Than Boullion" Vegetable Boullion
1/2 Vidalia Onion chopped coarse
3 cloves garlic (smashed & chopped)
1 Carrot, peeled & chopped finely
1 teaspoon dried Basil
1 teaspoon dried Oregano
2 Tablespoons Balsamic Vinegar

Instructions:

Saute onion and garlic in Extra Virgin Olive Oil in a 4 quart soup pot. Add carrots when onion is translucent. Add water, Lentils, Boullion, Basil and Oregano. Bring to a boil, then turn down to low and let simmer, stirring occasionally. (If the water evaporates, add more, 1 cup at a time until desired consistency. I like my soups with some water in them, so I add a little at a time for mine until it's "soupy". When soup is almost done, (takes about 45 minutes to an hour) test lentils for doneness, add the Balsamic Vinegar and let simmer for another 10 mins. Place into bowls and enjoy with whole grain or sprouted wheat toast. Enjoy!

Cheesy & Simple: Vegan Mac & Cheese

Makes approximately 4 1 1/2 cup servings.

Ingredients:
6 cups of water (1 Tablespoon Sea Salt)
3 cups rice or whole wheat pasta.
1 block Daiya Cheddar Cheese, grated & set aside

1 1/2 cups Almond Milk, (unsweetened original)
3/4 Cup Raw Cashews
2 Teaspoons each, Granulated Onion & Granulated Garlic
1 heaping Tablespoon Red Miso Paste

While pasta is boiling in the 6 cups of salted water, grate Daiya Cheddar Cheese for sauce.

In a blender with a "smoothie" setting, place cashews, Almond milk and granulated onion and garlic. Let run on "smoothie" setting for at least 8 minutes, scraping sides of blender so that cashews are turned into a smooth silky paste. Add the heaping Tablespoon of Red Miso and let it continue to blend on "smoothie" setting until thick, about 2 minutes.

Check pasta for tenderness. When it's ready, drain. While pasta is draining, add mixture from the blender to the pan you just boiled the pasta in, and add the Daiya cheddar shreds. Cook over medium heat until all the Daiya is melted. Pour pasta into the pan, and mix well. Serve with your favorite salad.

Cheesy Vegan Enchiladas

Ingredients:

1 Large can of La Victoria (mild) Enchilada Sauce

1 pkg. Medium Firm tofu (squeezed, drained and then cut into small chunks)

2 Teaspoons of The Pepper Plant Hot Sauce, (whichever flavor you prefer…I use the garlic one)

½ Cup Homemade salsa or Tostitos brand Mild

1 Can of Organic Sweet Corn (drained & rinsed)

1 Can of Organic Black Beans (drained & rinsed)

¼ Cup chopped Cilantro (fresh or dried)

1 Heaping Tbsp. minced garlic

1 Tbsp. each granulated onion and garlic

1 Tbsp. Granulated Sugar

3 Tbsp.’s Chopped Dried Chives

½  Cup of finely Chopped Sweet Red Onion

1 Cup of Whole Black Olives, crushed between your fingers so they are large chunks.

1 Pkg. Daiya Jack Cheese wedge, shredded

Combine:

Rinsed Black Beans, Corn and Tofu in a large bowl.

Add:

Salsa, Hot Sauce, Garlic, Cilantro, Gran. Garlic and Onion, Freshly Chopped Onion, Sugar, Chives, Corn, Beans and ½ of the shredded Daiya Cheese (reserve other half for the top of your enchiladas) to Chunked and drained Tofu. Mix well & let sit for one hour so all flavors blend.

Prepare 9 x 12” dark glass pan:

Spray lightly with Vegalene non-stick spray. Pour a small amount (about another ½ cup of enchilada sauce over the bottom of the pan and set aside. Make sure you cover the bottom with the sauce to help keep them from sticking.

Microwave:

Lightly brush both sides of corn tortillas with corn oil. Place in microwave on high for approximately 2 mins, or until they are soft and change color. When tortillas are ready, remove from microwave and stir your filling one more time to mix well. Blot both sides of your tortillas to remove excess oil.  Place two heaping tablespoons of filling in the middle of your tortilla in a line down the center. Roll quickly and place in pan seam side down. Do all of the tortillas the same way until you have filled the pan. I usually put seven to the left side of the pan, and then add the last two lengthwise at the other edge.

Pour:

The remainder of the enchilada sauce, (or however much you want, making sure you cover all of them well), over the finished enchiladas, add the remaining shredded vegan cheese, and sprinkle with the crushed olives, covering the casserole.

Spray:

The top of the aluminum foil with Vegalene so the cheese doesn’t stick to it, place the foil (spray side against the enchiladas) on top of casserole pan, cover & seal them with foil. Bake at 375 degrees for 35 mins, remove the aluminum foil and bake for 10 more mins uncovered. Serve with brown rice, vegan refried beans and a salad. Yum!

Here's another of my Vegan Favorites! Enjoy!

Vegan Shepherd’s Pie

Prep Time:  Approx. 40 minutes                              Serves: 4 people

Cook Time:  Approx. 40 minutes                             Preheat Oven: 400 degrees

You will need for crust:

1)      4 Large Organic Russet or Idaho Potatoes, cut in large    chunks

2)     ½ container of Tofutti Cream Cheese (Vegan)

3)     2 Tablespoons Earth Balance Buttery Spread

4)     3 - 4 Cloves of fresh, minced garlic (optional)

5)     1 Tablespoon sea salt

6)     1 Teaspoon of Black Pepper

7)     ¼ Cup of chopped scallions, (green tops only)

8)     ½ Container of Tofutti Sour Cream (Vegan)

9)     1 Cup of Silk Soy Creamer

10)   2 Teaspoons of Garlic Granules

11)    2 Teaspoons of Onion Granules

Steam Potatoes in Vegetable steamer until soft.  Put chunks into bowl and add all other above ingredients.  With an electric mixer, mix until smooth and creamy.  Set aside. (Salt & Pepper to taste)

You will need for filling:

1)      1 Carton of sliced Crimini Mushrooms

2)     1 Carton of button mushrooms (quartered)

3)     1 Carrot chopped thinly in rounds at an angle.

4)     1 Cup of Broccoli florets cut into bite sized pieces

5)     1 Sweet Vidalia or Maui Onion, cut into chunks

6)     3 Cloves of garlic, minced

7)     ½ Cup of Fresh or Frozen Sweet Corn

8)     ½ Cup of Fresh or Frozen Peas

9)     1 Can of 365 Organic Green Beans, drained

10)   ½ Cup shredded cabbage

11)    1 Cup of shredded Dinosaur Kale (It's delicate nature is excellent in this recipe)

12)    ¼ Cup of Shoyu Soy Sauce

13)    1 small container of Pacific Vegetable Stock (6 oz.)

14)    ¼ Cup of Water

15)    2 ½ Tablespoons Arrowroot Powder or Corn Starch dissolved in 3 Tablespoons of cold water

16)   2 Tablespoons of Toasted Sesame or Peanut oil

In large skillet, sauté mushrooms, onions, garlic, carrots, and broccoli until the vegetables turn bright in color.  Add Sweet Corn, Peas, Green Beans and Shredded cabbage and Kale.  Add Vegetable stock, Soy Sauce, Water and let simmer 5 minutes.  Salt and Pepper to taste. Add Arrowroot powder (or Corn Starch) dissolved in water and let simmer until sauce thickens.  Gravy should be thick, if it isn’t, add another tablespoon of Arrowroot powder to a teaspoon of water, stir and mix well then add to the vegetable/gravy mixture again.  When gravy is formed, set the skillet aside.

Return to mashed potatoes, lightly grease your 9 x 12 x 2 ½ inch deep, glass pan.  Dump potatoes into the center and push out and up the sides of your dish until a sort of mashed potato bowl is formed.  Pour vegetable & gravy mixture into the pan with the mashed potatoes.  Place in preheated 400-degree oven for 40 minutes or until potatoes rise above the sides of the pan and are browned on the bottom.  Remove from oven and let stand 10 minutes.  Serve with whole grain bread for dipping, and a salad.  Enjoy!

After studying the human body, as well as health and nutrition throughout my life, I've finally conceded that there is no substitute for proper food and exercise in the effort to lose weight. So many of us chase the illusive magical pill, or diet trick, or just plain old starvation in our desire to find the almighty "thin" balance that so many talk about.

Unfortunately, this weight loss tends to be just out of reach to many of us. I've wanted to believe, for many years, that the weight would come off, "if only". "If only" I ate the right foods, and "if only" I lowered my carbohydrate intake, I would lose weight. But the truth was, I HAD to exercise. You see, I realized that I spent most of my time on a diet, trying to figure out how I could "avoid" exercising...(not one of my favorite pursuits in life!). I'm not one for sweaty cardio exercise, although, ultimately, I realized I would have no choice if I wanted to lose the weight! I would just have to buckle down and work at it...that would be my challenge.

My cardio workout, however, consists of 10 times up and down the stairs in my house, 3 times a day. The rest of the time it's walking...man's age-old best friend. I live in the mountains, so walking is more of a chore than I ever wanted to do, but I find myself doing it now...every day...whether I want to or not! I don't know if you really have to do that "muscle confusion" thing to keep up with weight loss, so I'll have to get back to you on that. I must say, keeping the body fit is a lot of work, especially when you write for a living. That in itself tends to keep you pretty sedentary for hours. At any rate, next Saturday is my day for weigh-in, so I'll keep you posted on how it goes. In the meantime, remember, there's no substitute for proper proportions, a diet filled with 80% vegetables, 10% fruit, and 10% protein (in the form of tofu, nuts, seeds and beans). Good nutrition, physical activity, and a positive mind set will work every time! Best of luck to you all.

With Love,
Jan C.

Well, I've started something new. I discovered that fruits and vegetables have very few calories! What a wonderful find! I am making a juice drink that tastes great, (I'll include the recipe at the end) in an effort to lose weight. My highest weight was 323 lbs. After 10 days of juicing, I'm at 300! I feel so much better than I did. I'm diabetic and have been having trouble with some chest pain.  I don't take insulin during the day, only at night now when I have my one sensible meal.

I've noticed so many things that are different. Best of all, I can say that I no longer have any chest pains! I can get behind the steering wheel of my 4 Runner and have room between my body and the wheel now. I don't have to swing my foot down so I can sit up out of bed. I am breathing better and most of my depression has lifted. I can go up and down a flight of stairs and not be out of breath. I still have bad days, but they don't make up my entire life anymore.

Some days I get up and all I want to do is eat. But, I promise myself if I'm still hungry I'll eat something small after I drink my juice. I don't have an expensive juicer or anything for this. Instead, I have a Black and Decker two-speed blender. It has a "smoothie" setting which is what I use for my juice drink. Here's the recipe.

Fill your blender half full of water.

Add:

3 cups of spinach
3-4 leaves of romaine lettuce
1/2 cup shredded carrots
1/2 cup fresh-frozen blueberries
1/2 cup fresh-frozen strawberries
4-5 pieces of frozen banana slices
1/2-1 apple, sliced & cored
Add enough water to make 1/2 gallon of juice drink

Drink = 354 calories

You can change up the veggies and fruits that you use so that you're using fresh locally grown fruits and vegetables in season. You can freeze your fresh fruit in baggies and they'll keep for quite a while in your freezer, so stock up.

You can track how many calories are in your drink here:
http://www.sparkpeople.com/myspark/nutrition.asp

Blend fruit and veggies on Smoothie, (or equivalent), setting. It takes a good 5-7 minutes to puree your veggies. Once your drink is smoothly blended, put in a sealed container and refrigerate. Any time you are hungry, pour some into a glass and drink slowly. If you drink it too fast, it will upset your blood sugar balance. You don't really taste the vegetables, rather you taste the fruit. So, make sure you use fruit that you like. Due to the high fat content in bananas, I use them sparingly. The reason I use frozen fruit is because you can purchase it ripe and place it in Ziploc baggies, freeze and use for a long time. Also, it thickens your drink, (especially bananas), and makes it cold right away.

I hope you enjoy! Please let me know how your own experiences compare! I look forward to hearing from you.