Mexican food is hands down my favorite type of food, so it should not be a surprise that we eat tacos all the time. Luckily, there are so many delicious taco fillings (like these grilled tofu and summer vegetable tacos) that tacos never get old.
Summer is the perfect time to be outside enjoying time around the grill. I hear a lot of vegetarians and vegans struggle to come up with ideas for meals to put on the grill. Don’t worry I am hear to help! Continue reading
Posted in Gluten Free Dishes, Tacos, Vegetarian Main Dish
Tagged Chipotle, Mushrooms, Peppers, Sweet Corn, Tofu, Tortillas, Yogurt, Zucchini
That time of the year where life starts to get crazy busy is here again. It’s back to school time, and for me that means meal prep! One of my favorite ways to meal prep is to grill some extra veggies to use in other meals, like this grilled portabella and lentil spaghetti recipe.
Do you practice meal prep? I highly recommend it as it is a time saver in the long run. I like to meal prep all sorts of things, like grilling vegetables for this recipe, or cooking a big batch of grains or making work lunches for the week. Continue reading
Posted in Gluten Free Dishes, Pasta, Vegan, Vegetarian Main Dish
Tagged Lentils, Marinara, Mushrooms, Vegan, Vegetarian
This fast and easy Italian polenta pie is a cassarole-like dish that uses pantry staples like lentils, marinara, and a tube of prepared polenta.
Mr. Allspice (who is not usually a cassarole fan) said it was “surprisingly good,” so perhaps you can surprise your family with this easy dish as well. Continue reading
Posted in Gluten Free Dishes, Vegetarian Main Dish
Tagged Balsamic, Cheese, Garlic, Lentils, Marinara, Mushrooms, Polenta
I have a mushroom miso pasta bake recipe that I adore. The umami flavors of both mushrooms and miso simply work together. Mushroom shepherds pie is a family favorite and one day it just clicked – I have to give it a miso makeover! Try my miso mushroom lentil shepherd’s pie for a new spin on the classic.
I added lentils to my family’s mushroom sheperds pie recipe because I wanted this recipe to have more protein. Sometimes recipes that are all vegetable (like mushrooms and potato) leave me feeling hungry! Continue reading
Posted in Dinner, Gluten Free Dishes, Vegetarian Main Dish
Risotto is one of the most common ways to make rice in Italy. Once you have tried it, you will completely understand why. It has a creamy mouthfeel that is not a usual characteristic of rice. Try my mushroom parmesan baked brown rice risotto to see what I mean.
Traditonally, risotto is made with arborio rice. It is a short grain white rice that readily releases its starches to produce the creamy texture. I used brown rice in my version because it is higher in protein and fiber. Continue reading
Posted in Gluten Free Dishes, Grains, Side Dish, Vegetarian Main Dish
Tagged Cheese, Mushrooms, Rice, Vegetarian
I love lasagna, but I don’t make it often because it takes so long to make. Well, these lasagna stuffed mushrooms have many positive qualities of lasagna, while taking much less time to make!
During summer, I like to cook these mushrooms on the grill instead of heating up the oven. When the temperature starts to drop, like now, I enjoy having the heat of the oven in the house. In short, either cooking method works. Continue reading
Posted in Dinner, Pasta, Vegetarian Main Dish
Tagged Basil, Cheese, Marinara, Mushrooms, Pasta, Vegetarian
This is hands down my favorite enchilada recipe. When I make enchiladas, I don’t bother with other recipes because this mushroom lentil enchiladas recipe is the best! The caramalized swiss cheese is enough to make me swoon!
I have posted a similar recipe before (find it here), but I have improved upon it by adding some subtle spices that round out the earthiness of the mushrooms and lentils. Seriously guys. Best. Enchiladas. EVER! Continue reading
Posted in Dinner, Mexican, Vegetarian Main Dish
Tagged Cauliflower, Cheese, Lentils, Mushrooms, Spinach, Tortillas, Vegetarian
A looooooooong time ago, I made these mushroom pecan empanadas and shared them on the blog. This was early in my journey of plant-based eating, and I have decided to re-do the recipe. Today, we will check out my new baked mushroom lentil empanadas recipe!
Pecans were an unusually but tasty protein source for empanadas. I decided to use lentils instead because they make the fillig more moist, and a better protein to calorie ratio. I also swapped whole wheat pastry flour for the white whole wheat flour because I could use more of it and still achieve the desired texture. Yay for whole grains! Continue reading
Posted in Appetizer, Dinner, Vegetarian Main Dish
Tagged Cheese, Lentils, Make ahead, Mushrooms, Vegetarian, Whole grain
Temperatures here have plumeted, and it has me diving into a big bowl of warm and comforting soup. I have been enjoying this creamy portabella mushroom bisque all through the winter because of it’s silky smooth texture that will make you swoon.
This recipe has you make a roux out of butter and flour. The roux is what really gives this soup the silky smooth texture. Everything clings together in a smooth fluid fashion that is incredibly velvety. Continue reading
Posted in Appetizer, Soup, Vegetarian Main Dish
Tagged half and half, Mushrooms, Vegetarian
I first started making this sesame barley salad with mushrooms and green beans years ago. I haven’t made it in a long time because the original recipe was so time consuming. Well, I worked on that and now have a recipe worth sharing!
One of the steps from the orignal recipe that I did not omit was toasting the barley in sesame oil. It adds a nutty flavor that really makes this dish special. Continue reading
Posted in Grains, Vegan, Vegetarian Main Dish
Tagged Barley, Garlic, Ginger, Green beans, Mushrooms, Vegan
