On Vegan Week

June 16, 2011

We all know i’m down with the meat. (ahem.)

But every now and then I like to take a week off from meat and dairy (as well as  sugar and booze (til the weekend)), to recalibrate my palate, check my cravings, and push myself to be a little bit more creative in the kitchen.

My nights this week have been really nice. Getting home from work in time to ride my new (old) bike (Vintage Raleigh 3-Speed with original basket – pictures forthcoming) downtown for provisions from my new favorite store, Alan’s Orchard. (They are an awesome store that specializes in local food.) Their produce is exceptional. I get my pasture-fed, glass-bottled milk here every week. They carry local honey and NY milled flour (the buckwheat is pretty amazing), as well as pasture fed meat and vegan baked goods.)
After riding around for fresh produce I come home and hit the kitchen and really concentrate on cooking and eating. I’ve been setting a really nice table with candles and snap dragons and trying to slow down a little.  It’s been an awesome week so far.  I feel great, and a little bit renewed.

I made this dinner tonight after eating a little on the rabbit-y side so far this week – lots of green smoothies (kale, blueberries, almond butter, almond milk, GO), and big salads. I was feeling like I wanted something pretty hearty and filling. I had some cooked brown rice, and some leftover baked tofu, so I got up in the left-over makeover mode. I made these (if I don’t say so my self) rad stuffed mushrooms. They are delicious, and filled with some Mexican spiced fried rice with tofu and spinach. Get cooking these before it’s too hot to cook much of anything.

Vegan Mexican Stuffed Mushrooms

4 portobella mushrooms

1 cup cooked brown rice

1/2 red pepper (seriously just use what veg you have)

1 bunch scallions, white an light green parts

1/2 bunch fresh spinach

juice of 1 lime

2 tomatoes

soy cheese (or real cheese, or no cheese)

tablespoon cumin

teaspoon ground chipotle

olive oil, salt, pepper

1. Rub dose (clean, de-stemmed) mushrooms with olive oil.

2. Preheat oven to 400 degrees.

3. Chop the veg. Saute onions and  pepper until a bit brown. Add the spinach and rice. Add spices and salt. Saute until brown.

4. While sauteeing, put the oiled mushrooms in the preheated oven for 3 minutes.

5. Remove caps. Fill with rice filling.

6. Top with slices of tomato and cheese or soy cheese. Return to oven for mere moments.

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