Quinoa Stuffed Portobello Mushrooms

 

Quinoa has been trending for awhile but like with most things, I am late to the party. Last month I made quinoa for the first time and blah! it had no taste.  So I decided to change that. I cooked the quinoa according to the directions on the package and added Herbs de Provence, pepper, and kosher salt. A few spices kicked my quinoa up a notch.

To make a complete meal, I stuffed quinoa in a mushroom cap, topped them with Gruyere cheese and baked the mushroom caps in the oven for 20 minutes. Ah-mazing.

This recipe would be perfect as a Thanksgiving side. (How the h-e- double hockey sticks is it almost Thanksgiving!?) This recipe is vegetarian which will please Cousin Shirley. It requires very little hands-on work which is great because it’s Thanksgiving and you have plenty to do. You need to set the table, perhaps wrangle children, and most importantly you have a bottle of wine to drink before crazy Aunt Gertrude arrives. You know she’s going to call you by your sister’s name…just keep drinking…and eating!

Bottoms up!

Quinoa Stuffed Portobello Mushrooms

Quinoa Stuffed Mushrooms

Ingredients

  • 2 portobello mushroom caps
  • 1 cup pearl quinoa
  • 1 tablespoon Herbs de Provence
  • Gruyère cheese (you decide the amount)
  • a dash of kosher salt
  • a dash of black pepper
  • olive oil

 

Directions

  1. Cook quinoa according to the directions on the box. Add the herbs, salt and pepper to the water
  2. Preheat oven to 400 degrees
  3. Wipe mushrooms with a damp paper towel and place them on a greased baking sheet
  4. Stuff mushrooms with cooked quinoa and top with cheese
  5. Cook for 20 minutes

Enjoywamc

 

 

 

 

 

 

 

 

Coconut Banana Chia Ice Cream

I came across this recipe on a lovely vegan blog I just discovered- Naturally Meghan. My jaw dropped when I read that I could eat dessert for breakfast. DESSERT FOR BREAKFAST? Thank you, Meghan!

Many people go without breakfast because they don’t have time to cook in the morning. Well, problem solved. Coconut Banana Chia Ice Cream is quick to make and it’s packed with fiber and healthy fats.

You don’t have to follow my exact recipe but it’s a great starting point. I can see a chocolate coconut banana ice cream in my near future! Mmmm chocolate for breakfast (Homer voice.)

Coconut Banana Chia Ice Cream

Coconut chia banana ice cream

Ingredients

  • 2 ripe bananas, sliced and frozen overnight
  • 1 tablespoon chia seeds
  • 1 teaspoon coconut oil (I use the 365 Whole Foods brand)
  • 1/2 cup unsweetened coconut milk (I use So Delicious)
  • 1 tablespoon pure vanilla extract
  • dash of cinnamon for garnish
  • fruit for garnish (I used pomegranate)

Instructions

  1. Mix bananas and coconut milk in a food processor or a powerful blender for 40 seconds
  2. Add remaining ingredients. Mix until everything is incorporated and you have a soft serve ice cream consistency
  3. Garnish with fruit and a dash of cinnamon

 

It’s that easy. If you have a high-quality food processor, you don’t need anything more than the bananas to make a bowl of ice cream. But it’s so much fun to experiment. Give it a go!

Enjoywamc

 

Mango Salsa

For obvious reasons I’ve been feeling down and out but I didn’t think it was fair to make you all wait any longer for a delicious recipe. So, I asked my good friend Rachel, The Late Farmer, to guest post. Rachel and I first met via Twitter and then in person in her home state of Texas this past June for BlogHerFood.

Rachel is as spicy and outstanding as her salsa. Try it, you won’t be disappointed.

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Hey there! When Vanessa asked me to do a guest post for you guys I thought I would turn up the heat a little and make you a real good Texas recipe! I’m absolutely loving summer right now and all the fresh vegetables and fruits it brings! This is the perfect season to make lots of wonderful dishes and it is the perfect time to make salsa! This mango salsa I made is no ordinary salsa, I made it with a special ingredient just for you! You see…down here in the south it is hatch chile season, so I had to add them to this recipe!

Hatch chiles are grown in Hatch Valley, New Mexico and are only available for a couple of months. The hatch chile is best when they are roasted and can be put into a variety of recipes! If you have the chance of coming down south in August or September you must try them, you will love them! They are also available by ordering online and could possibly be located in your local grocery store! By adding the hatch chile to the mango salsa it definitely brings out a special flavoring!

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Mango Salsa

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Vegetarian Goat Cheese Wrap

 

Vegetarian Goat Cheese Wrap

The last two weeks have flown by. It’s hard to grasp that the month of June is over and that our precious summer fun will soon be ending. To close out the month of June, Mr.WAMC and I spent the weekend at his aunt’s house in Connecticut for a large family gathering. It was my first time meeting 34 of the 40 people that reunited for a weekend of laughter and a LOT of eating. I eased my nerves with an endless amount of little neck clams, and wine, and beer, and many more libations.

Mr. WAMC’s family sure knows how to throw a party! They also do a really good job of making sure you know who is who within their large family.

Family Organizational Chart

Family Organizational Chart

While waiting for Mr. WAMC to pick me up in the ‘burbs, I decided to make a few snacks for our first road trip together. I figured if I kept him well fed then he wouldn’t mind me taking over his radio. What’s a road trip without a few hours of non-stop Whitney Houston? A peaceful one, you say? Nah.

Shameless selfies on the way to CT

Shameless selfies on the way to CT

I had a plethora of farm fresh ingredients leftover in my refrigerator from two events I hosted that week. Such beauties like local gem grape tomatoes bursting with flavor, crispy arugula hand picked just three days ago, smooth hummus, and bright green pesto. I’d rather give up my control of the radio than let my delectable produce go to waste.

Produce from Wilson Farm in Lexington, MA

Mr. WAMC was only 15 minutes away from my house so I got right to work and made a simple vegetarian wrap. I wanted something hearty yet light so as not to disturb my sensitive stomach on 3.5hr car ride with my boyfriend…can you blame me?

Yah, that's good!

Yah, that’s good!

 

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Vegetarian Summer Salad

Hot HouseTomatoes

Tis the season for fresh, crispy green onions, and mouth watering juicy red tomatoes. You can tell by the amount of adjectives I’m using that I cannot get enough of farm fresh vegetables.

Have you ever had one of those morning when you wake up craving something delicious that’s packed with vitamins..something home grown and invigorating?  Well, I did yesterday.  I needed something more than my usual Matcha green tea latte and bottle of water. I craved a crunchy salad, with fresh tomatoes and tongue tingling balsamic vinegar.

So what’s a girl to do when all she wants is something fresh and delicious? Consult YELP and find the nearest farmers market of course!

After visiting 2 YELP approved farms, I had a sack of ripe native tomatoes and crispy green onions but I was still without my delicious native strawberries. I consulted YELP again and drove off to my third location, a little farm located in North Andover, MA.

Look what I found…

Berries&Me

Strawberries. Bright red delicious strawberries. Oh yah.

Once I had my veggies and strawberries in hand, I knew it was time to jet home and make something delicious. Okay, I stopped to get my nails manicured before going home but that was for you guys, my readers. I did not want  to subject you to my haggardly hands, for real.

Below, you’ll find the recipe for my vegetarian spring salad. I didn’t add any strawberries, but they would compliment this dish well so feel free to add some if that’s what you fancy today.

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