Pesto, Mushroom, Onions, & Goat Cheese Pizza!

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!

Baked “Stir-Fry”

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! 

• 5 bunches bok choy, chopped finely
• 5 portobello mushroom caps, slices
• 2 red onions, diced small
• 4 garlic cloves, minced
• 3lbs extra firm tofu
• 2 cups pecans, ground
• 2 tblsp dijon
• 1 tblsp red pepper flakes
• 2 tblsp dried oregano leaves
• 1/2 cup tamari
• dash of nutmeg
• salt and pepper to taste.

1. Wrap tofu in towels to release as much liquid as possible. Leave wrapped as you prepare everything else. 
2. In a large wok or pan, heat oil (I like to use coconut oil). Cook onions until tender, add bok choy, add tamari sauce, cook until bok choy is just wilted. Remove from pot and add salt and pepper to taste. 
3. Add garlic and mushrooms, saute until they’re just cooked. Remove from heat.
4. In a large bowl, crumble tofu and mix in red pepper flakes, oregano, dijon and a dash of nutmeg. Add salt and pepper to taste.
5. In a large baking dish, add a layer of bok choy, then a layer of tofu, then a layer of mushroom, add the remaining bok choy and then a layer with the remaining tofu. Dust with ground pecans. 
6. Bake at 350F for 30min. Remove from oven and cut into squares, it’s a bit messy but delicious and saucy. Serve with brown rice. 

Have your own adventure - Cristi 

The 8oz Summer Patty…

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! 

-Cristi