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Veggie Hash with Eggs

Veggie Hash with Eggs
Prep Time
45 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp extra-virgin olive oil
  • 3 medium carrots, peeled and chopped
  • 3 medium parsnips, peeled and chopped
  • 1 medium red onion, chopped
  • 2 cups quartered button mushrooms
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • [q:1/2] tsp ground cumin
  • [q:1/2] tsp smoked paprika
  • [q:1/2] tsp coarse salt
  • [q:1/2] tsp black pepper
  • 8 large eggs
  • 2 to 3 Tbsp torn fresh cilantro
Directions
  1. Place a rack in center of oven. Preheat oven to 425°. Line a rimmed baking pan with parchment paper.
  2. Combine oil, carrots, parsnips, onion, mushrooms, garlic, chili powder, cumin, smoked paprika, salt, and pepper in a large bowl; toss to coat. Spread vegetables on baking pan.  Roast for 20 minutes.
  3. Make four indentations in the hash and carefully break an egg into each indentation. Roast until egg whites are set, 8 to 10 minutes more.
  4. Top with cilantro and serve.
Nutrition Info
333 Calories, 14 g Protein, 28 g Carbohydrates, 8 g Fiber, 19 g Total fat (4 g sat), 479 mg Sodium, [nutrition:5] Vitamin A, K, [nutrition:4] Vitamin C, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), [nutrition:2] Vitamin B6, E, Potassium, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), B12, Calcium, Iron, Magnesium, Zinc

Roasted Squash with Leek & Barley Pilaf

Roasted Squash with Leek & Barley Pilaf
Prep Time
35 minutes
Number of Servings
4
Ingredients
  • [q:1 1/4] cups pearl barley
  • 1 bay leaf
  • 1 butternut squash or large wedge of similar winter squash
  • [q:1/4] cup olive oil, divided 
  • Salt and freshly ground black pepper
  • 1 Tbsp small thyme sprigs, divided
  • 1 to 2 pinches dried hot pepper flakes, to taste
  • 2 Tbsp butter, divided
  • 2 to 3 celery ribs, sliced 
  • 4 leeks, thickly sliced
  • 8 oz brown mushrooms, sliced
  • 2 carrots, coarsely shredded
  • [q:1/2] to [q:3/4] cup low-sodium vegetable stock
  • Handful of flatleaf parsley, roughly chopped
  • 3 Tbsp lightly toasted pumpkin seeds, optional
  • 6 to 8 oz Taleggio or Fontina cheese, thinly sliced
Directions
  1. Rinse barley well. Put it into a large saucepan with bay leaf. Cover generously with water and bring to boil. Reduce heat and simmer gently, part-covered, for about 30 to 40 minutes until tender. Drain and set aside until needed.
  2. Preheat oven to 400°. Cut squash into 4 to 8 wedges. Do not peel them but scoop out seeds. Rub with half the oil and put on baking sheet. Season with salt and pepper and scatter over half the thyme and hot pepper flakes. Roast, uncovered, in preheated oven for about 40 minutes until tender and browned. 
  3. Meanwhile heat remaining oil and half the butter in large skillet. Cook celery gently for 5 minutes. Add leeks and most of remaining thyme. Cook for another 4 to 5 minutes, stirring once or twice. Add mushrooms and cook over medium heat until they begin to brown. Toss in carrots and cook for 1 to 2 minutes only. 
  4. Add barley and stir through, add sufficient stock to make grains moist and reheat thoroughly. Check seasoning and stir in parsley, pumpkin seeds (if using), and remaining butter.
  5. To serve, top squash with sliced cheese and remaining few thyme sprigs. Grind over some pepper and either let cheese melt in over or under hot broiler until it bubbles. Serve immediately with barley pilaf.
Nutrition Info
715 Calories, 25 g Protein, 65 mg Cholesterol, 77 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 17 g Fiber, 38 g Total fat (15 g sat), 721 mg Sodium, [nutrition:5] Vitamin A, Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin K, Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Calcium, Magnesium, Zinc, [nutrition:3] Vitamin B12, Vitamin E, Folate, Iron, [nutrition:2] Potassium

Bread & Sauerkraut Stuffed Mushrooms

Bread & Sauerkraut Stuffed Mushrooms
Prep Time
Prep: 15 minutes, Cook: 25 minutes
Number of Servings
10
Ingredients
Directions
  1. Pull bread into small cubes and place in a small mixing bowl with the onion, celery, sauerkraut, thyme, sage, shoyu, EDENSOY and half the mochi.
  2. Mix well.
  3. Oil the bottom of the mushroom caps.
  4. Stuff each mushroom.
  5. Sprinkle the remaining mochi on top of the stuffing.
  6. Grill on the upper rack of a grill for 10 to 15 minutes or until the mushrooms are tender, stuffing is hot and the mochi has melted.
  7. Move to the lower grill and brown for 4 to 5 minutes.
  8. Remove and serve.
Nutrition Info
Per serving: 65 calories, 2g fat (26% calories from fat), 4g protein, 9g carbohydrate, 2g fiber, 0mg cholesterol, 241mg sodium

Sunny-Side-Up Portobello Burgers

Sunny-Side-Up Portobello Burgers
An Egg-straordinary Addition to Mushroom Burgers
Prep Time
25 minutes
Number of Servings
4
Ingredients
  • 8 Portobello mushrooms
  • 1 Tbsp Worcestershire sauce
  • [q:1/4] tsp salt
  • [q:1/2] tsp freshly ground black pepper
  • 4 whole-wheat English muffins, split and toasted
  • 1 tsp olive oil, divided
  • 4 large eggs
  • Tomato slices, for serving
  • Boston lettuce leaves, for serving
  • Ketchup, for serving
Directions
  1. Position an oven rack 5 inches from the heat and preheat the broiler to high.
  2. Using a damp kitchen towel, clean mushrooms. Remove stems, and use a spoon to scrape out and discard dark gills.
  3. Place mushrooms, flat side up, on a rimmed baking sheet and brush them with Worcestershire.
  4. Place baking sheet in oven and broil for 2 minutes.
  5. Flip mushrooms and broil for 2 minutes more, or until they are tender and browning. Remove from oven and sprinkle with salt and pepper.
  6. Place 2 mushroom caps on each of 4 toasted muffin bottoms and cover with aluminum foil to keep warm.
  7. In a medium nonstick skillet, heat [q:1/2] teaspoon of the oil over high heat.
  8. Crack 2 eggs into skillet. Cook for 1 minute or until whites are set and bottom is beginning to brown, and then flip and cook for 30 seconds more, or longer if you don’t like your yolks runny.
  9. Remove them from skillet and repeat with remaining [q:1/2] teaspoon oil and remaining eggs.
  10. Transfer cooked eggs to mushroom burgers and serve topped with tomato, lettuce, ketchup, and English muffin tops.
Nutrition Info
280 Calories, 16 g Protein, 186 mg Cholesterol, 40 g Carbohydrates, 15 g Total sugars (0 g Added sugars), 7 g Fiber, 8 g Total fat (2 g sat), 683 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), [nutrition:3] Vitamin B6, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Vitamin B12, Calcium, Folate, Potassium, Zinc, [nutrition:1] Vitamin D, Iron, Magnesium

Mushroom and Wild Rice Soup

Mushroom and Wild Rice Soup
Prep Time
20 minutes
Number of Servings
4
Ingredients
  • 1 c boiling water 
  • [q:1/2] c dried shiitake mushrooms 
  • 1 onion, diced 
  • 1 c diced baby carrots 
  • 1 c wild rice, rinsed 
  • 6 c low-sodium vegetable broth 
Directions
  1. In a saucepan, combine water and mushrooms. Cover, and let mushrooms sit for 15 minutes, before draining and placing mushrooms into the insert of a 4-quart slow cooker.
  2. Add onion, carrots, and rice. Pour in broth.
  3. Cover and cook on Low for 6 to 7 hours, or on High for about [q:3 1/2] hours.
Nutrition Info
Per serving: 305 Calories, 11 g Protein, 60 g Carbohydrates, 6 g Fiber, 4 g Total fat (1 g sat, 1 g mono, 1 g poly), 178 mg Sodium, [nutrition:5] Vitamin A, Manganese, [nutrition:2] Vitamin B1 (thiamine), B3 (niacin), Magnesium, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B6, Selenium

Baked Stuffed Portabellini Mushrooms

Baked Stuffed Portabellini Mushrooms
Number of Servings
Serves 4
Ingredients
  • 1 medium zucchini
  • 1 tsp. kosher salt
  • [q:1/3] cup French lentils
  • 4 very fresh Portabellini mushrooms, about 3” with rounded, not flat, caps
  • 1 small red onion
  • 2 large garlic cloves
  • 2 medium tomatoes
  • 2 Tbs. extra-virgin olive oil
  • 1 tsp. each, mild and picante smoked Pimenton
  • kosher or sea salt & pepper to taste
  • Juice of [q:1/2] small lemon (about 1 tablespoon; if you have extra, save to add if needed)
  • [q:1/4] cup chopped parsley
  • [q:1/2] cup grated Manchego cheese or any other interesting, not bland, cheese
Directions
  1. Grate the zucchini on the large holes of the grater, then place in a bowl with the teaspoon of kosher salt. Let stand while you do the rest of the vegetable prep, then drain and squeeze dry in a clean towel. Set aside. 
  2. Combine the picked over and rinsed lentils with [q:1 1/2] cups water in a small pot, bring to a boil, turn the flame down, and cook 15 minutes or until almost tender. Drain and set aside.
  3. Prepare the vegetables. Have these ingredients near the stove before you start to cook.
    1. Remove the stem from each mushroom by snapping it carefully out of the cap, and chop the stems fine.
    2. Fine-chop the onion, and add to the mushroom stems. Peel and mince the garlic.
    3. Cut the stem from each tomato, make an X in the bottom with a knife, and either blanch for 10 seconds in boiling water, or quickly grill over an open flame — the gas flame on your stove works well. You want the skin to loosen, so you can pull it off, without cooking the tomatoes. Chop the skinned tomatoes, removing seeds if there are a lot.
  4. Prepare the filling mixture. You can do all the prep the day before or in the morning, then refrigerate until ready to bake and eat.
    1. Sauté onions and mushrooms in olive oil, seasoning well with salt and pepper. Add the garlic and drained zucchini, then cook and stir briefly to combine the ingredients.
    2. Add chopped tomatoes and season well with both types of pimenton; taste the mixture, it should be smoky, and a bit spicy, and also a little salty.
    3. Fold in the cooked lentils. Taste and re-season with more salt and pepper as needed.
    4. Add the lemon juice. Cook for 2 minutes, or until the mixture is juicy but not runny, taste once more and adjust seasonings if needed, including adding more lemon.
    5. Remove from the heat and fold in half the cheese.
  5. Stuff mushrooms with the mixture, and top with remaining cheese.
  6. Preheat oven to between 350° and 375° F. You can put these in with any other thing you’re roasting, the temperature is a bit flexible. Place mushrooms on a parchment-covered, lightly oiled baking sheet. Bake for about 12 to 15 minutes, until the mushrooms are soft and juicing out a bit, and the filling is toasty with nicely browned cheese. Serve hot and enjoy!
Nutrition Info
243 Calories, 12 g Protein, 16 mg Cholesterol, 23 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 6 g Fiber, 13 g Total fat (4 g sat), 656 mg Sodium, [nut:5] Vitamin K, [nut:3] Vitamin B3 (niacin), Vitamin B6, Vitamin C, Folate, Phosphorus, [nut:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nut:1] Vitamin A, Vitamin E, Calcium, Iron, Potassium, Zinc

Gourmet Garden Burgers

Gourmet Garden Burgers
Prep Time
40 minutes
Number of Servings
9 patties
Ingredients
  • 2 cups plus 3 Tbsp low-sodium vegetable broth
  • [q:3/4] cup white quinoa
  • [q:1/4] cup red quinoa
  • 2 medium zucchini, chopped
  • 2 cups chopped carrots
  • 1 large sweet onion, chopped
  • 2 jalapenos, chopped
  • 2 large portobello mushrooms, stems removed and discarded, caps sliced
  • 1 Tbsp minced fresh ginger
  • 2 Tbsp extra-virgin coconut oil, plus more for cooking
  • 3 Tbsp Bragg’s or coconut liquid aminos
  • [q:1 1/2] Tbsp Mexican spice blend
  • 1 tsp sea salt
  • 2 Tbsp freshly squeezed lemon juice
  • 2 oz silken tofu, beaten
Directions
  1. In a medium saucepan, add vegetable broth and white and red quinoa. Bring to a boil, lower to a simmer, cover, and cook 15 minutes. When quinoa is cooked, transfer to a large bowl.
  2. In a food processor, purée zucchini and carrots. Transfer to a large bowl. Purée onion, jalapenos, mushrooms, and ginger. Add to zucchini mixture and mix until well blended; set aside.
  3. In a large sauté pan, heat 2 tablespoons oil on medium heat and add amino acids, Mexican spice, Celtic sea salt, and lemon juice. Add puréed vegetables and sauté for 15 to 20 minutes, until all liquid is gone and mixture is thick like porridge. (The mixture will act as breadcrumbs.) Set aside to cool.
  4. In a small mixing bowl, beat silken tofu with a small whisk or fork. Add beaten tofu to quinoa. Mix together well. Add vegetable mixture to quinoa mixture and mix until well blended. Let cool for 10 minutes. Scoop about [q:1/2] cup of quinoa vegetable mixture and form into a patty. Repeat with rest of mixture.
  5. Heat a nonstick frying pan, coat with cooking spray, and add about 1 teaspoon of the oil. Cook patties about 4 minutes on each side, until golden brown. May be stored in the refrigerator for 3 to 4 days.