"beefless" portobello stuffed mushrooms

babes helped clean out the portobello mushrooms and take out the stems


from trader joes


mixed the "beef" with a handful of diced onions, 6 diced cloves of garlic, and juice of 1 lemon




stuffed the mushroom caps with the filling :)


placed slices of chocolate cheddar cheese on each mushroom. then popped them into the oven which was preheated to 400 degrees.


roughly 20 minutes of baking and voila! served with a side of vegetable brown rice.

xxxo,
jenny

cooking adventures:

i am obsessed with asian tacos. kogi. calbi. really doesn't matter. last night, i decided to make my own. i don't like dry food and chicken, though not the specific one that i used, has a tendency to be dry. therefore, i whipped up a spread with a few basic ingredients that made the tacos taste pretty damn good.


serves 6-8
ingredients:
tacos:
8 corn/wheat 6" tortillas
1.5 cups shredded cabbage
1 bag of trader joes teriyaki marinated chicken breast (or 3 teriyaki chicken breasts)
2 limes

spread:
5 cloves of garlic
1/2 cup diced onions
2 T of sriracha
2.5 cups of shelled and ready-to-eat edamame
salt/pepper to taste
1/2 lime juice

1. preheat oven to 375 degrees. leave chicken breast to thaw if they are frozen.

2. in a food processor (or blender) throw in all ingredients for spread. blend until smooth. it's ok if there are a few chunks.

3. place chicken breast in oven and bake for about 15-18 minutes.


4. in a pan, toast the corn tortillas until golden brown. make sure to pop air pockets in tortillas.

5. spread a heaping tablespoon of spread onto one side of the tortilla and place a pinch of cabbage on the other.


6. take chicken out and let cool for 3-5 minutes. then, cut chicken into cubes and use a spoon to lightly mash the chicken until it is slightly shredded.


7. scoop chicken as desired into taco shells. garnish platter with lime wedges.

xxxo,
jenny

cooking adventures:

as i get older, my desire to learn how to cook grows everyday. the food network has always entranced me but everything seemed so involved and daunting. i want to start cooking items that i actually really want to eat. i find cookbooks don't always have pictures (a huge necessity for me; i eat with my eyes) and usually have a lot of recipes i don't really want to make. so, i'm currently hand picking recipes from some great healthy vegan/lifestyle sites and compiling to form a customized cookbook.

yesterday, i made a few things for my family but this was probably my favorite. the combination of sriracha and swiss cheese melted over oven roasted corn was delightfully tasty.


ingredients
4 corn on the cobs (is that how you say it?)
1/2 cup of diced swiss cheese
1 T of sriracha
3 cloves of diced garlic
1 T of diced onions
1/2 lime

1. line baking pan with aluminum foil and lay the 4 corn cobs as closely as possible to one another. preheat oven to 375 degrees.
2. squeeze lime juice evenly on corn cobs.
3. mix all other ingredients together in a small bowl.
4. lay the mixture over the corn. try not to let it spill onto the baking sheet as you'll just get burn cheese all around the corn.
5. roast for about 15-18 minutes. let cool and enjoy!

xxxo,
jenny