Monday, April 15, 2013

Miso Marinated Mushrooms

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Delicious, healthy and satisfying.  Portobello mushrooms are perfect to eat when you really want to sink your teeth into something with texture and substance. They are my vegan "go-to" food when I am craving something hearty and filling.

This dish is great as an appetizer, a meal served with a big green salad, or you can pile the mushrooms between two slices of hearty whole grain bread for a delicious sandwich.

Here's what you need:.

2 tablespoons red or white miso paste
2 tablespoons brown sugar
1 tablespoon soy sauce
3 tablespoons vegetable oil
2 tablespoons juice plus 2 tablespoons thinly sliced zest from 1 lemon, plus 1 extra whole lemon, cut into wedges
4 portobello mushroom caps, stems and dark gills removed
4 teaspoons extra virgin olive oil
2 ounces arugula or other spicy greens
2 tablespoons toasted pistachios, roughly chopped or pressed in a mortar and pestle
Coarse sea salt such as fleur de sel or Maldon
Freshly ground black pepper

Here's what you do:

Combine miso paste, brown sugar, soy sauce, vegetable oil, and lemon juice in a medium bowl and whisk to combine. Rub evenly over surfaces of mushrooms and transfer to a gallon-sized zipper lock bag. Gently press air out from bag, seal, and transfer to refrigerator for at least 1 hour and up to overnight.

When ready to proceed, adjust oven rack to center position and preheat oven to 350°F. Remove mushroom caps from bag and wipe off excess marinade with paper towels. Place on a foil-lined rimmed baking sheet gill-side-down and roast until top surface is dry and mushroom is tender throughout, about 30 minutes. Transfer to a cutting board and let rest 5 minutes to cool slightly.

Using a very sharp knife, cut mushrooms on a sharp bias into thin slices. Transfer slices to a serving platter or individual platters, fanning them as you go. Drizzle with 1 tablespoon extra-virgin olive oil. Sprinkle with lemon zest, pistachios, black pepper, and coarse sea salt. Toss arugula with remaining 1 teaspoon olive oil, squeezing one of the reserved lemon wedges over the greens. Top mushrooms with arugula and serve, passing remaining wedges.

Recipe from:

Sunday, April 14, 2013

Quinoa Stuffed Tomatoes

Heirloom stuffed tomatoes.......
Gorgeous and protein packed.


4 ripe large organic heirloom tomatoes
1 bunch of organic parsley
1 red organic onion
1 portobello mushroom
3 stalks of organic celery
2 cloves of organic garlic
1/2 cup of organic quinoa
1/2 tbs of organic virgin organic oil

Garnish: kalamata olives, walnuts, avocado, spinach and mango -

First take a half a cup of organic quinoa and rinse it well. Put the quinoa in a pot with a cup of water and bring to a boil, then simmer for fifteen minutes. When the quinoa has absorbed the water, fluff the quinoa take off the heat and let it stand until you are ready to fold in the other ingredients.

While the quinoa is cooking, hollow out the tomato. Put the inside of the tomato in a large bowl.....Now take the parsley, onion, portobello mushroom, garlic and celery and chop it up fine. Mix the chopped up vegetables with the tomato. Squeeze a whole organic lemon into the bowl with all of the vegetables and add 1/2 tbs. of organic virgin olive oil.........

Now, fold in the quinoa into the bowl with all the vegetables and blend well with a large spoon. Take the mixture and scoop it into the hulled out tomatoes.

Place the tomatoes on a glass oven dish and place in the oven at 350 degrees for about 20 minutes or until the tomato skin starts to sear.

Take the kalamata olives and slice them along with chopped walnuts and sprinkle over the stuffed tomatoes along with fresh organic lemon juice.

Serve in a bed of fresh organic spinach and garnish with half an avocado and mango slices.

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