vegan scramble

Prep time: 20 minutes
Servings: 4

Ingredients:
¼ cup quick oats
1 12.3 oz. box extra firm tofu
¼ tsp. cumin
1 tsp. mustard
½ tsp. extra virgin olive oil
Sea salt and pepper to taste
½ cup vegan cheese optional (add to the original mash)

Blend quick oats in a blender until in powder form and set aside. Mash up tofu in a bowl. Add cumin, mustard, and powdered quick oats. Drizzle olive oil in a medium sized pan and place on stove. Turn heat to medium high. Add mashed tofu mix. Cook 10 minutes, scrambling frequently. Place the broiler on high. Remove the scramble from the stove, and place the pan under the broiler for five minutes. Carefully remove the pan with hot pads. Plate the scramble as desired. Salt and pepper to taste.

veggie stuffed portabellas

Prep time: 35 minutes
Servings: 4

Ingredients:
4 portabella mushrooms
2 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
6 oz. bag raw spinach
1 egg
4 tbsp. Italian bread crumbs
2 tbsp. parmesan cheese
¾ cup shredded mozzarella
½ tsp. sea salt

Preheat oven to 350°. Rinse and de-stem mushrooms. Set the stems aside for filling. Whisk together the balsamic vinegar and olive oil, and brush the mushrooms with the mixture. Pre-bake the mushrooms for 10 minutes at  350°. While the mushrooms are baking, chop the stems and approximately 1/3 of the bag of spinach and add to a medium or large bowl.  Mix in egg, breadcrumbs, parmesan cheese, mozzarella, and sea salt.  Once the mushrooms are pre-baked, fill them equally with the mixture and bake for another 10 minutes. Then, broil on low for an additional 5 minutes. Plate each mushroom on the remaining raw spinach. Serve and enjoy.

mmmmac and cheese

Prep time: 55 minutes
Servings: 4

Ingredients:
8 oz. favorite macaroni
¼ cup butter
3 tbsp. flour
2 cups milk
½ tsp. Italian seasoning
4 oz. cubed colby/jack cheese
4 oz. cubed cheddar cheese
¼ cup Italian breadcrumbs
Sea salt and pepper to taste

Boil macaroni until cooked. Drain and set aside. Preheat oven to 350°.

While macaroni is cooking, melt butter over low heat in a medium sized saucepan. When the butter is melted, add flour. Raise the heat to medium-high and stir occasionally until bubbles form. Slowly add milk and Italian seasoning, stirring continually. Once it is boiling, reduce heat to low and add cheese. Continue to stir, being careful not to let the bottom of the pan burn. Once the cheese is fully melted, mix in the cooked macaroni. Pour into a baking dish and sprinkle with bread crumbs. Poke several holes in the top with a fork to allow the breadcrumbs to soak in. Bake uncovered for 30 minutes at 350°. Serve right out of the baking dish. Enjoy!

easy appetizer

Prep time: 10 minutes
Servings: 4-6

Ingredients:
8 oz. whole piece smoked salmon
8 oz. sliced mozzarella cheese
1 can or 15 oz. bulk black olives
15 oz. bulk big green olives
1 12 oz. jar roasted red peppers sliced
3 tbsp. extra virgin olive oil
1 tbsp. parmesan cheese
1 tsp. dry basil
1 loaf Italian bread sliced and then halved

On a serving platter, arrange the fish next to the green olives, red peppers, black olives, and cheese. Drizzle olive oil on a separate plate and sprinkle with parmesan cheese and basil. Serve with bread.

 

sautéed spinach, mushrooms, and onions

Prep time: 20 minutes
Servings: 4

Ingredients:
1 tbsp. extra virgin olive oil
1 onion sliced
8 oz. mushrooms sliced
2 tbsp. butter
1 tsp. sea salt
4 sprigs fresh parsley
9 oz. bag of raw spinach
Sprig of fresh parsley for garnish

Sauté onion, mushroom, salt, and butter in olive oil on medium heat. Once the mushroom and onion cook down (approximately 10 minutes), add parsley and half the bag of spinach. Reduce heat to low. Cover and simmer. Once the spinach cooks down a little bit (approximately 2-3 minutes), add the remaining spinach. Cover and simmer until the rest of the spinach is cooked. Be careful not to let the spinach get too mushy. Plate and garnish with parsley. Salt and pepper to taste.