Stuffed Portabella mushrooms

I think that at this point its obvious im a "pintrest loving gal." Well over the past year i keep repinning image of stuffed portabello mushrooms that make my mouth water. Last night i decided to go and give it a go. The reault was visually stimulating and the flavor was clean yet rich. Not to mention the mushroom aroma that filled the kitchen

Heres the result...not bad right?!!!

I wasnt very hungry and only made enough for  four

I used

 About 1/4 cup quinoa PER mushroom (that i had previously cooked)

4 unstemmed  portobello mushrooms

1 avocado 

Tofu feta cheese -to taste

Olive oil-to taste

Salt-to taste

This was literally so easy to make I cant believe how short my instructions will be.

I heated the oven to 400 then spitzed some olive oil onto a cookie sheet. 

For the mushrooms

I simply broke of the stems and washed the mushrooms. Spooned in the quinoa sprinkled salt drizzled olive oil on top and popped them in the oven  for about 20 minutes. The mushrooms are very watery and I figured they were ready when there was mushroom juice bubbling on the tray. 

Then I topped them with sliced avocado and tofu feta...THATS IT. 

So easy, so flavorful, so satisfying and so fast! 

Tofu Feta Cheese

Tofu Feta Cheese
For me, the thing I miss the most is cheese. I always say I'm a vegetarian because I don't support systematic killing. After researching I finally went the full yard when I realized that animals in the slaughter house may be killed, but the animals in a dairy farm have to live through  terrible treatment until they can no longer be of use or bear it. I genuinely would not be able to put up with what these poor creatures have to deal with all the time.
anyways
I was at a vegan diner near my home...when I saw they had all these fake cheese options. Theyre all good
especially the feta cheese.
SO I went on pintrest looked up tofu feta cheese
and then gave it my own try
Super easy and cheap!

I used:
1 Container of extra firm tofu
5 small garlic cloves 
1 Lemon
1/2 a lime
salt (to taste... I love salty feta so I used quite a bit)

First thing I did was peel the garlic cloves and mince them (chop into super small pieces). Then I put it in a bowl and squeezed all the juice out of the lemon and added a (espresso) spoonful salt . I mixed it.

Then I took the tofu and peeled back a corner of the cover and drained all the liquid out. Next, I took chunks of the tofu and squeezed it in my hand so more liquid came out. Finally I crumbled the tofu into a bowl and mixed in the lemon-garlic-salt combo I tasted it and squeezed in 1/2 a lime and added more salt. I let this marinate for 12 minutes.

Then I spread out the tofu on a lightly greased cookie sheet and popped it in the oven for 8 minutes at 200 degrees.

(until it seemed that the liquid had been absorbed and it was less wet.) I took it out, let it cool completely, put it in a Tupperware and put it in the fridge!

and it looks so legit!:)

Potatoes, tomatoes for dinner?! oh my!!!

Tonight i made delicious wannabe indian potatoes! My mom makes amazing indian food and i have been craving it alll week. But i dont have all the right spices (especially cumin) sooo once again I improvised!!

First I boiled three potatoes until they were soft enough for me to stick a fork in deeply but not so that they fell apart. Meanwhile I peeled and chopped some ginger and red onion.

And the two tomatoes as well. 

Then I put the onion and ginger in the pan along with a bay leaf and olive oil.

I sauteed them for a little bit then i put in the tomatoes and about 1/4 cup water from the potatoes I boiled. The water has alot of nutrients potatoes release when cooked!  I also sprinkled on tumeric for color.

I put a lid on top of the tomatoes and  to stew/steam them. And cut the potatoes up. Then added them as well and put them under the lid.

I cooked the suckers for 15 minutes on high then lowered the flame for another ten ( should take less time but i kind of undercooked the potatoes) anyways these were they half way! 

And then this is the final result :)

Pumpkin Granola (vegan and gluten free!)

My friend sarah came in for a super quick visit last week. And she introduced me to pumpkin granola. The minute I smelled the stuff I knew I needed to create my own!!

I bought a huge can of pumpkin puree that was on sale and some pumpkin spice.

After looking up recipes on Pinterest I kind of combined all of them into one to cater to what I had. 

These are the ingredients i used 

3 cups rolled oats

3/4 cups quinoa

1/2 cup sunflower seeds

1 rounded teaspoon of pumpkin spice 

1/2 tsp of Salt 

1taespoon ground flaxseed

1tsp cinnamon

1/3 Cup melted coconut oil

1/2cup pumpkin puree

1tsp vanilla

1/4cup honey

1 tablespoon of brown sugar 

The first thing i did was heat the oven to 325 degrees and melted my coconut oil. I greased two cookie sheets with coconut oil while the oil melted.

Then in a large bowl i mixed the dry ingredients. And in a smaller bowl the wet ingredients, i made sure everything was really well mixed. 

Finally i added the wet ingredients to the dry and mixed those thoroughly.

I spread out my mix super evenly on the two cookie sheets and baked them for 30 minutes; taking them out every ten minutes and moving the granola around. 

The kitchen smelled amazing! And the granola was delicious pumpkin-y and not to sweet! 

 

I had it for lunch today with bananas and apples!!