BUTTERNUT SQUASH and PORTABELLA MUSHROOM CASSEROLE

Hi again!  Guess what happens when you take all the stuff in your fridge (throw out the things that are no longer recognizable) and mix it all together in a casserole dish and bake it?  I was hoping you knew because I have no idea what to call it, other than lunch.  But this is what happened when I did it.  I stuffed it in a whole wheat pita and it looked like this:

Hopefully, someone out there can tell me how many calories this thing is because I consumed the whole sandwich in 2 minutes and wasn't hungry again until dinner.  I added most of it up. The Pita Pocket is 200 calories, Nutritional yeast is 110 calories, Silk Vanilla Almond Milk is 70 calories and everything else is FREE on the WW Points chart!  For those of you who are digitally challenged, that comes out to 380 calories for a very satisfying, filling, healthy lunch.  Feel free to correct me if I'm wrong.

1 Portabella Mushroom Cap                              1.5 lbs of Butternut Squash cubed
1 big hand full of Baby Spinach chopped         2 stalks of Kale chopped
10 stalks of Asparagus chopped                          3 stalks of Celery chopped
1 Sweet Onion chopped                                     1 inch of fresh Ginger grated
4 TBS Nutritional yeast         
1.5 cups of Silk Vanilla Almond Milk
1/2 tsp Nutmeg                                                   1/4 tsp black pepper
2 TBS Lite Soy Sauce                                            2 TBS dry minced garlic                       
1 Whole Wheat Pita Pocket

In a sauce pan mix the Almond Milk, nutmeg, pepper and soy sauce.  Bring it to a boil, reduce the heat and let it simmer for 10 minutes.  Remove from heat and let cool.
Line a 9 x 13 inch Pyrex baking dish with parchment paper.
Mix the spinach, asparagus, kale, celery, ginger and garlic together and spread it in the dish.
Cut the Portabella mushroom into thin slices to layer over the vegetables.  Sprinkle the Nutritional Yeast to cover the mushrooms.  Sprinkle the minced garlic over the top and bake at 375 for 80 minutes.  Its done when the squash is soft enough to squish with a fork.
You can eat it now  OR.....

Mix everything up and refrigerate over night in a covered bowl.  The liquid will absorb.
Divide the mixture into thirds.  Microwave one serving for 1 minute or until you think its hot enough.
Open your Pita Pocket and stuff as much as you want in there.

OMG are you in for a treat!
Enjoy!

Judy's Smoothie

Hi again.  Great news!  Someone actually gave me a recipe for a smoothie to share on by shiny new Blog!
I tried some and wanted more.  She throws everything into her blender and grinds it up until its smooth enough to drink through a straw.  Thank you Judy Hohn for permission to share this with the world!


                                                         Judy's Smoothie

1/2 Beet raw                                                       1 inch of Ginger
1/2 Carrot                                                          1/2 Apple with peel
1/4 Orange with peel                                            2 TBS Sunflower seeds
1/4 Lemon with peel                                             1 TBS Flax seeds
Handful of Kale                                                    1 Packet of EmergenC
Handful of Spinach                                               2 Cups of water


Throw it all in the blender and keep it going until its smooth enough to drink through a straw.
Refrigerate and enjoy!

VEGAN CHILI!

Here's the Chili recipe that I came up with and is pretty much like everything else I cook;  highly dependent on the ingredients that I find in the fridge and cupboard on any given day.  I've also made it with Lima beans instead of Kidney beans, with chopped green beans and with a can of corn packed in water or some combination of the above.  Cooking is like a chemistry experiment to me.  Vary one ingredient and the outcome may surprise you for better or worse, but always fun and a little exciting!
However you choose to make it, this combination of veggies and spices mimics the texture of conventional chili without the greasy feeling.  The flavors are layered and the effect of the peppers will build as you dig in without you running for the fire extinguisher.  But just in case, have a glass of cold water within reach.

         Vegan Chili 

2 TBS Extra Virgin Olive Oil                      1 Large Onion Chopped
1 TBS Kosher Salt                  4 Cloves of Garlic Chopped and Toasted
1 TBS Cayenne Pepper                             1 Habanero Pepper (Whole with stem removed.)
6 oz Can of Tomato Paste                          4 Stalks of Celery Chopped
1 TBS Sriracha Sauce                                1 TBS Cumin                                          
2 TBS Chili Powder                                   1 Stalk of Chopped Kale (including stems)
1.5 Cups of Red Quinoa                            1 Cup of Chopped Baby Spinach
1 Cup of Dried Red Kidney Beans            15 oz Can of “Chili Ready” Diced Tomatoes                              6 Cups of Water                                        3 TBS Maple Syrup
1 Can of Manwich (yes, its Vegan)
3  TBS Red Wine Vinegar

Either throw everything into a Crock Pot and just check it periodically to see if it needs more water.
OR
In a large pot heat the olive oil, add Kosher salt and saute the onions. Remove the stem from the Habanero Pepper and open it but do not chop it up.  It will be removed before serving.
Add everything else.  Bring to a simmering boil.  Cover and simmer for 3 hours, adding extra water if needed.  Put it in a glass bowl in the fridge overnight to soak up any excess water.
Remove the Habanero Pepper.  Heat and serve.

More heat?  Increase the Cayenne Pepper or Chop up the Habanero.
Too spicy?  Do the opposite.

Photo is courtesy of Josh Katz.