Salads, Soups, and Sides | My Foodie Call | Page 4

Category: Salads, Soups, and Sides
- Healthy Stuffed Portobellos
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 10th
  Mr. Foodie Call is away. What does this call for???
  
  A mushroom recipe.
  
  Mr. Foodie Call does not like mushrooms.
  
  This is a tough one for this house for a couple of reasons:
  
  1) I LOVE mushrooms (and so do two of my kids.)
  
  2) MANY vegan and plant-based recipes use mushrooms. It is a lot easier when you can cook with mushrooms. Never mind the insane flavor that they add to foods, but the fancier fungi like shiitake and large portobellos can be cooked just right so that they take on a meat-like texture that people sometimes crave.
  
  So, Mr. Foodie Call is away? Let’s make mushrooms.
  
  Awesome texture and so super cute.
  
  Here is how the magic happens.
  
  Buy your mushrooms.
  
  Chop some onion and celery. Mince some garlic.
  
  Cook it.
  
  Add your bread crumbs.
  
  And the rest of your stuff….
  
  De-stem your mushrooms. Arrange them all flat and fantastic.
  
  Fill ’em up.
  
  Still folllowing me?
  
  Bake it and plate it. Easy.
  
  Stuffed Mini Portobello Mushrooms
  
  Modified from The China Study Cookbook
  
  Stuffed Mini Portobellos
  - 12 mini portobello mushrooms (I bought 2 packages of 6 at Trader Joe’s)
  - Vegetable broth
  - 2 garlic cloves, minced
  - 1/2 onion, fine-chopped
  - 1 stalk celery, diced
  - 1 teaspoon dried thyme
  - 1 teaspoon Bragg’s liquid aminos (don’t freak. You can use soy sauce instead of liquid aminos.)
  - 4 tablespoons white wine vinegar
  - 1 teaspoon honey
  - 1 cup whole grain bread crumbs (either store-bought if you are pressed for time or make your own by pulsing day-old bread in the food processor a few times)
  1. Preheat oven to 350 degrees.
  2. Heat 2 tablespoons vegetable broth in a medium-sized skillet over medium heat. Add garlic, onion and celery and cook for 2-3 minutes or until onions are soft.
  3. Stir in 2 more tablespoons vegetable broth.
  4. Stir in remaining ingredients: thyme, aminos (or soy sauce), vinegar, honey, bread crumbs, and 2 more tablespoons vegetable broth.
  5. It should start to stick together at this point. If not, add more vegetable broth.
  6. Stuff each mini portobello and place on a prepared baking sheet.
  7. Bake for 25-30 minutes.
  These could be placed on a bed of greens and served up as a meal or plated as an appetizer.
  
  Or eaten straight from the pan. 🙂
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged mushrooms
- A “Nutrition Sandwich” with a side of pickle.
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 9th
  Nutrition squashed between two slices of bread.
  
  I am definitely a peanut butter banana sandwich kind of girl.
  
  Yet, I do love a good veggie, crunchy, with a little bit of creamy sandwich (does that description make any sense?)
  
  Well it will in a second.
  
  Here is what I used to make that super healthy sandwich above.
  - Whole wheat bread
  - Broccoli slaw
  - Cashew Mayonnaise that I made in this post (alternately, you could use hummus)
  - Cucumber
  - Tomato
  - Cheddar
  - Baby spinach
  - Avocado slices
  A closer look at the assembly.
  
  Start with your broccoli slaw and cashew mayo (or hummus).
  
  Add to the slaw. No measuring. I just kind of eyed this step.
  
  Stir it up.
  
  Toast your bread. Duh.
  
  Spread some more cashew mayo or hummus on your toast.
  
  Add your broccoli slaw mixture.
  
  Thinly sliced cucumber.
  
  Next tomato.
  
  Cheddar. Trap those veggies in.
  
  Baby spinach.
  
  Avocado wedges. Here is the creamy part of this awesome sandwich. Don’t skip this.
  
  Stack. Slice.
  
  Devour. A nutrition sandwich with a side of pickle.
  Posted in Salads, Soups, and Sides | Tagged avocado, cashew, whole wheat
- Cashew Mayonnaise
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 7th
  Cashews and tofu. Who knew it could make an awesome mayo?
  
  Do you keep cashews in your kitchen? If the answer is no, then start. Remember my post on my top 10 kitchen staples??
  
  Well cashews need permanent residence in your cupboard. So versatile, especially when eating vegetarian, vegan or plant-based.
  
  This cashew mayo recipe in today’s post is from the China Study Cookbook. Great book to add to your collection. Whole food, plant-based recipes? What more could a girl want? And best of all is that when I browse through the pages, I pretty much have every ingredient. There is nothing worse than going through cookbooks and then realizing you can’t make the things in the cookbook because either you do not have them on hand, or you just do not know what the heck they are!
  
  Anyhow, back to the mayo. I was skeptical of this spread at first glance of the ingredient list. But you know what? It works. I’ll definitely be making it again.
  
  Green Garden Mayonnaise
  
  Instructions
  - 6 ounces firm silken tofu
  - 1/4 cup raw cashews
  - 2 tablespoons lemon juice
  - 1 teaspoon rice vinegar
  - 2 tablespoons apple cider vinegar
  - 1 teaspoon agave
  - 1/4 teaspoon sea salt
  - 1/2 teaspoon Dijon mustard
  Directions
  1. Blend all ingredients in a food processor until smooth.
  2. Store in a mason jar or covered bowl and refrigerate until ready to use.
  Homemade cashew mayo.
  Posted in Salads, Soups, and Sides
- Easy Whole Wheat Biscuits
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 1st
  Hi All!
  
  I am back from the Thanksgiving craze. Although I call it a “craze”, it really wasn’t too bad. I think this year was a perfect blend of eating, activity, and relaxing. I will not bother to share any of my “Thanksgiving recipes”, because my guess is that nobody cares :). We are all over Thanksgiving and ready for Christmas, am I right?
  
  That said, my daughter was the star in today’s post. She made this recipe that we found from 100 days of real food. They are whole wheat biscuits, whole wheat= great, and only a few ingredients. The original recipe is here.
  
  Whole Wheat Biscuits
  
  Here is the recipe. The only change from the original recipe is that she made them with almond milk.
  
  Ingredients
  - 2 cups whole wheat flour
  - 4 teaspoons baking powder
  - ½ teaspoon salt
  - 4 tablespoons cold unsalted butter
  - 1 cup almond milk
  Directions
  1. In a medium-sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
  2. Cut the ½ stick butter into small pieces and then mix into the flour mixture.
  3. Using a fork, try to mash the butter pieces as you mix it together with the flour until it resembles coarse crumbs.
  4. Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
  5. Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
  6. Turn a mason jar upside down and cut out biscuit rounds.
  7. Then put them on an ungreased baking sheet.
  8. Bake at 450 degrees for 10 – 12 minutes or until lightly browned.
  These really tasted good. Nice job, my lady!
  
  Love her little biscuit arrangement. She snapped the photo too.
  Posted in Salads, Soups, and Sides | Tagged whole wheat flour
- 3 (or 4) Ingredient Lentil and Mixed Greens Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 25th
  Need a fast meal idea?
  
  Right here.
  
  And this salad doubles as a meal.
  
  And it only has 3 ingredients…(or 4).
  
  Lentil and Mixed Greens Salad.
  
  Lentil Mixed Greens Salad
  
  Ingredients
  - 1- 50z package Baby Spring Mix (or mixed greens)
  - 1 package pre-cooked lentils
  - 1/3 cup dressing + more for drizzling… (I used Trader Joe’s Cilantro, but you really can use any dressing!)
  - The optional “4th” ingredient: Tortilla chips on the side, but with chips? Highly recommend!
  Yes, these are all Trader Joe’s products, but they sell all of these things elsewhere. No excuses!
  
  Stir in 1/3 cup dressing into your lentils.
  
  Place lentils on your mixed greens, drizzle with a bit more dressing. Add your chips.
  
  Done.
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged lentils, salad
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