Mushroom stuffed mushrooms

I love mushrooms so much that I put mushrooms inside of my mushrooms. This filling and meaty main dish has the depth of 4 different mushroom flavors. The portobello filled with crimini, and shitake shroomies doused in truffle oil.
Along side the earthy flavors of multiple mushrooms, these stuffed potobello caps are also made with the following ingredients.
4 Portobello mushrooms, de-gilled and stemmed
2 c vegetable broth
1 c pearled cous cous
1 c of mixed mushrooms (crimini, oyster, and portobello)
1 c sauteed spinach
1/4 c pine nuts - toasted 
1 medium onion - minced 
1 head of roasted garlic in black truffle oil 
a mix of fresh thyme, rosemary, sage and a pinch of parsley
2 tbs black truffle oil 
Sprinkes of shredded vegan cheese (daiya) 

Roast 1 head of garlic, all doused in black truffle oil, in oven for 30 min at 400
Boil 2 cups of veggie broth then add cous cous, simmer and cover for 12-15 min, until done
meanwhile
De-gill portobello mushrooms
Heat 1 tbs of truffle oil in pan and saute onions until soft, add spinach and toasted pine nuts with herbs, eventually add mushrooms and saute until all moisture is cooked off. Add cous cous and roasted garlic, drizzle with additional truffle oil and saute for 3 more minutes. Add salt and pepper.
Spoon the mixture evenly into each of the 4 portobello mushrooms, sprinkle cheese on top.
Bake or grill at 400 for 15 min

This healthy and gourmet dinner took less than 30 minutes to make, and was able to please a dinner party of four with a steamed artichoke appetizer and a side salad.
This recipe will most definitely keep the vampires away with all the antioxidant rich garlic, but you might want to make sure that whomever else attends your dinner party is sure to eat this garlic heavy dish as well, otherwise they may find you to be rather smelly.

Made with love,
Emily

Couscous a food so nice you say it twice

This week has been a bit busy. We are leaving for a backpacking trip tonight. All week we were occupied with planning and prepping our survival for the coming weekend. So for our dinner had to be quick, healthy, tasty, and full of protein. This couscous dish is just that. It is such a versatile dish, and can be made so many ways as long as you have a grain, bean, nut, dried fruit, fresh herbs, vegetables, garlic lime, dried cumin, cinnamon, and other spices you are all set. It can be made for dinner, lunch, cookout, picnic, potluck...
possibilities are endless.
This particular night I threw all these goodies into the mix:

• 1c. whole wheat pearled couscous
• 1 can chickpeas
• 1/4c pine nuts
• 1c. apricots
• 1 bunch green onion
• 1 bunch fresh mint
• 1 lime, juiced and zested
• garlic
  
• 1tbs cumin, and cinnamon (the marriage of the two are delightful)
  
• S&P

 While the couscous is cooking (according to pkg directions)

dice dried fruit

 mince mint

chop green onion

 and rinse garbanzo beans.
The couscous should be done by now, add all the ingredients in the pot and mix until well coated with the herbs and you have created a beautiful mosaic of color. This dish can be served hot or chilled.
It literally has all the flavors you could wish for: sweetness of the dried fruit, spice of cinnamon, depth of cumin, crunch of crisp green onion, zest of citrus, and bold flavor of fresh mint. 

 

**The lime should give the dish enough  juice to moisten it up, but if you want to give it a little extra creaminess add some earth balance or EVOO. 

In the past I have made this salad with white beans, dates, pistachios, mint, and pomegranate seeds. Or black beans, cilantro, pepper, mango and cucumber and avocado. Or basil, sun dried tomato, parsley, almond, pepper and onion.... again the possibilities are endless! This dinner doesn't have to involve a trip to the market, just look in your kitchen and play around.

Made with love, 

Emily