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savor & share recipe

October 18, 2010

What is this? you might ask.  This is my attempt at creative, vegan, gluten-free, healthy, hearty cooking!

Why? you might ask.  Because creativity is engaging and being engaged leads to mindfulness.   Why else? Because trying new things is fun!  Why else? Because I have been stuck in a bit of a rut when it comes to my variety of food choices; because it is important to give your body the gift of time. And also because Savor: Mindful Eating, Mindful Life asked me to partner in their  Savor & Share Recipe Contest (an all-vegan contest).

While I was brainstorming and creating my recipe (which is, admittedly, a work in progress ;-)), I held in mind the issue of TIME.  Time, time, time, all things seem to lead back to questions of time: how to orient myself towards time, how to manage time, how to conceptualize time, how to make peace with time.  I have written an article all about time and cooking, which I will be sharing shortly.

But for now, I’d like to share with you my newest creation.  Ta-da!  I present to you:

CASSEROLE-STUFFED PORTOBELLO BOWLS

vegan; gluten free

serves 2-4

Ingredients:

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 lemon

3 cloves garlic

2 large portobello mushrooms

6 baby potatoes

1/2 cup diced onion

1/2 head colliflower (small)

1/2 cup sweet peas

1 small handful sage leaves

salt & pepper, to taste

Directions:

Start by washing all produce and plucking the stems out of your portobellos.   Next, create your marinade for the mushrooms: combine olive oil, balsamic vinegar, 1 clove garlic (minced) and 1/2 of your lemon’s juice.  Brush marinade liberally onto mushrooms and place into a container; marinate in the fridge for about an hour (longer is OK).

Next, Preheat oven to 350.  Boil your baby potatoes until slightly tender (mashable but not mealy).  While the potatoes are cooking, dice/chop your onion and cauliflower.  Mince the two remaining cloves of garlic.  Stir fry your onion with aprox. half of the garlic and then add cauliflower and peas.   DO NOT cook thoroughly; just a light stir fry will do.  When your potatoes are cooked, pour out water and return potatoes to their pan.  Mash with the other 1/2 of your lemon’s juice (by hand or with electric mixer) until creamy.  Add salt and pepper to taste.  Combine this potato mixture with your stir fry.  Now you have your stuffing!

Remove portobellos from fridge and place them upside down onto a baking sheet.  Stuff the mushrooms to the brim with your casserole!  Overflow them!  If you have a little extra marinade, you can brush it over the top surface of the little mushroom-contained casseroles before placing them into the oven.  Bake for 15-20 minutes or until sizzling hot!  For an extra touch, take a few minutes while the mushrooms are in the oven to quickly stir fry the sage leaves in a little bit more olive oil.  Make sure the oil is very hot before placing the sage into the pan.  Add the remaining garlic just before the sage is done, and then remove from heat.  Decorate the tops of the casserole bowls with your stir-fried garlic/sage when the bowls are just a minute or two away from being done.

Remove from the oven; serve whole or in halves, as they are nice and filling.  Enjoy!

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