Frozen homemade dough - Click here for the old blog post with the recipe. Takes about 1 hour to thaw.
Baked at 425, w/homemade pesto, mushrooms, onions, and goat cheese… YUM!
As you all know, I’m a big fan of one pan, pot, skillet meals…casseroles, lasagnas, and the like are my favorite things to make. I needed a dish that would hold well from one day to the next, but all I had to work with was bok choy, portobello, pecans, tofu, onions, garlic and tamari. All the making of a great stir fry… but any saute dish looses color, texture and flavor so… bake it!
Have your own adventure - Cristi
Lentils, cashews and vegetables combine in this hearty veggie burger served over bok choy stir fry and topped with a grilled portobello cap and grilled onions; ginger citrus sauce served on the side.
This was the vegan special at green gables today. I made it & it was awesome.
4 cups bulgar wheat, hydrated with water
3 cups green lentils cooked
4 cups cashews
4 cups bok choy stems, chop
3 cups portobello mushroom stems, chop
1 bell pepper, chop
1 large zucchini, chop
1/3 cup dijon mustard
1/2 cup rice vinegar
1 tblsp baking powder
2 cups stone ground whole wheat flour
2 tbls corriander
1/2 tblsp cumin
2 tblsp pepper
salt to taste
1/2 cup agave nectar
1 haas avocado
All veggies and rice vinegar in food processor in shifts and move to a huge mixing bowl, add spices, lentils and Bulgar wheat. Mix well. Add flour and baking powder.
With an 8oz scooper make in to large patty’s, bake at 425F for 10minutes. Remove.
Saute bok choy with light tamari and a hint of olive oil. Do not over cook. Leaves should still be bright green. Place 1 slice of onion on grill till browned and 1 portobello mushroom. Cook on each side at high heat about 3-4 minutes.
Place patty over bok choy, mushroom over patty, onion over mushroom.
Admire. Then dig in!