Trying to be a vegetarian after growing up with meat on my
plate every night has proven to be a challenge.
Don't get me wrong I love researching foods that will give my family a
balanced diet, and keep some variety going in the meals so the boys stay interested. I have learned a great deal about how food
can change our lives and our health.
Daniel 1:3-16
Daniel and his friends refuse to eat from the king's table
which has meat on it, but eat vegetables instead. After ten days they are found to be healthier
than those who eat at the king's table.
Nightmares in my kitchen can pop up in a variety of
ways. Just like when you wake up in the
middle of the night in a cold sweat that is how it happens in my kitchen! I can cook any kind of meat with my eyes
closed but handling vegetable yikes! Not
to mention what we think should be standard kitchen items if you are a
carnivore are definitely not the same if you do not eat meat. This leads to I NEVER have what I need for my
new recipes in my kitchen!
Shopping can be difficult, but I am learning what I can use
multiple times and what needs to be fresh.
My current shopping horror is the lack of availability where we
live. I am sure this will change in a
few months when we move though, so I am not giving up based on that. Whole
Foods here I come! Today’s
recipe for instance went from fresh spinach leaves to a frozen bag of brussel sprouts! I am sure that substitution has you laughing
to tears! Don’t worry I do get the last
laugh on this, because it was delicious!
We all know that multiple dreams occur during the course
of one night’s sleep, so on to Nightmare in My Kitchen 2. Almost reminds me of a bad horror movie
sequel…. I can’t handle a knife!!! How
am I supposed to be a good faithful vegetarian if I can’t chop, dice, slice, and
julienne??!! I certainly can’t be the
star of my own nightmare! That is where
my husband comes in to the scene. He is
great in the kitchen, but alas does he really enjoy it? Let’s see; teach Lisa how to do it, or just
save us all the grief and do it myself? CUT
THE VEGETABLES STEVEN!!
Here is tonight’s delight enjoy! I have to acknowledge that I took this recipe
from Vegetarian Times http://www.vegetariantimes.com/recipe/natale-stuffed-portobellos/
But of course I had to revise!
Natale Stuffed Portobello (Revised!)
Mushrooms
¼ cup extra virgin olive oil
2 Tbs. balsamic vinegar
2 clove garlic, minced (1 tsp.)
4 large Portobello mushroom caps (Used 6 medium)
Filling
2 Tbs. breadcrumbs (used panko
crumbs)
1 Tbs. extra virgin olive oil
¼ cup chopped onion
8 oil-packed sun-dried tomatoes, sliced
2 clove garlic, minced (1 tsp.)
½ cup soy milk
10 oz. fresh spinach leaves (8 cups) (used 14oz bag of
frozen brussel sprouts)
¼ cup grated Asiago cheese (Used a bag of
blended Italian cheeses)
4 oz. fresh mozzarella cheese, chopped (Used a bag of
blended Italian cheeses)
Followed Step one for mushrooms as mentioned in recipe. The filling I had to go with God’s Grace!
1. To make Mushrooms: Preheat oven to 375ºF. Whisk together
oil, vinegar, and garlic in bowl. Brush mushroom caps with oil mixture, and
place on baking sheet. Roast 30 minutes, or until tender. Drain on
paper-towel-lined plate.
2. To make Filling: Cook sprouts in covered dish in microwave for
8 minutes with 2 Tbs of water. Remove
and cut off ends loosening leaves.
Heat oil in skillet over medium heat. Add chopped onions and sauté 5 minutes, or
until soft. Add sun-dried tomatoes and garlic; sauté 30 seconds. Stir in cream,
and cook 2 minutes. Add sprouts, and cheese cook 3 to 4 minutes, or until liquid
is absorbed. Spoon Filling into mushroom
caps, serve.
Proverbs 15:17
New International Version (NIV)
Better a small serving of vegetables with love than a fattened calf with hatred.
