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Thanksgiving Ideas: Stuffed Portobello Mushrooms (Vegan)

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I have never, ever cooked a Thanksgiving turkey. Honestly, I’ve always just been a side dish lover when it comes to this holiday. This year though, I wanted to create a vegan main dish. In my opinion, this stuffed portobello cap beats any turkey!

Ingredients:

1 Sweet Onion, diced

1 cup Celery (Approximately 3 stalks), diced

1 sprig Rosemary, leaves rinsed, removed from stem and diced

6 Large Portobello Mushroom Caps, cleaned with stems and gills removed

3 cups  Pepperidge Farm Herb Seasoned Stuffing

2 cups Low Sodium Vegetable Broth

 

Preheat oven to 400 degrees. Add mushroom caps, stem side facing up, to a parchment lined baking sheet. Bake for 15 minutes.

While the mushrooms are in oven, prepare stuffing mixture. Saute onion, celery and rosemary over medium heat until tender. Once tender, pour in vegetable broth and simmer for 3 minutes. Remove from heat and stir in stuffing mix.

Remove mushrooms from oven, add stuffing mixture to each cap. Return to oven for 25 minutes or until stuffing is slightly browned. Serve immediately.

 

 

Please note, this content uses referral links for products I have used and loved. Recommended products:

 

Non Stick Ceramic Cookware Set, Copper

 

 

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Sweet Potato Stew (Vegan)

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All of a sudden, there’s a chill in the air and the sun is setting early. It’s the perfect time for a warm cup of stew. I saw this Sweet Potato Bisque at Trader Joe’s and knew immediately I had to try it. I prefer a stew to a soup, so I added in a few items to give this bisque some pizazz!

Ingredients:

1 32 oz Trader Joe’s Sweet Potato Bisque

2 Sweet Potatoes, cubed

1 can Organics Garbanzo Beans

1 package Melissa’s Produce Cipollini Onions

Gourmet Garden Parsley Lightly Dried

McCormick Sea Salt & Black Peppercorn

 

Preheat oven to 400 degrees. Add onion and sweet potato cubes to a foil lined baking sheet. Sprinkle with salt and pepper. Roast vegetables for 30 minutes.

While vegetables are roasting, warm bisque on stove top. Add in garbanzo beans and warm according to can directions. Just prior to serving, add in roasted sweet potato cubes and onions. Serve immediately with a sprinkle of parsley.

 

Please note, this content uses referral links for products I have used and loved.

 

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Disney’s California Adventure: Carthay Circle Vegan Fine Dining

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I read recently that Disneyland will be introducing new vegan options throughout the parks in 2020. I’m really excited and can’t wait to see what they offer. Until then, I’ll be ordering off of the secret menus.

Carthay Circle is located in Disney’s California Adventure on Buena Vista Street. It is the fine dining option at California Adventure. As soon as you enter, the old Hollywood elegance dazzles you with it’s design. Black and white photos of Walt Disney and his friends cover the walls. It truly is a moment of respite from the large Disney crowds. Currently, there is one vegan option served there. It can be made vegetarian as well, be sure to specify when ordering. Behold the Vegetable Tower! Although it is not on the menu, the chef will prepare it as a special order. My towers fell down in transit, but nothing could take away from the artistry and goodness on the plates. The combination of seasonal vegetables and rice was perfection. I will definitely order this again on my next visit!

It’s best to make a reservation for Carthay Circle. Reservations are offered 60 days in advance on the Disneyland website. I spontaneously visited on a weekday during October and was able to make a reservation that same morning. There were a few reservations available due to cancellations. If you can, plan a few weeks ahead of your visit to ensure your fine dining experience.

Carthay Circle

Garlic Pizza (Vegan)

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If you’re looking for a way to keep the vampires away, you’ve found it! This all veg, no added oil, no cheese pizza packs a flavorful punch. Try it this Halloween night!

Ingredients:

1 Trader Joe’s Premium Peeled Pack Garlic (12 whole peeled garlic cloves)

1 Sweet Onion, chopped

1 8oz container Baby Bella Mushrooms, cleaned and quartered

1 tbsp Gourmet Garden Garlic Paste

Sea Salt & Ground Pepper

Gourmet Garden Slightly Dried Parsley

1 Trader Joe’s 10 oz Pizza Sauce

1 Trader Joe’s Butternut Squash Pizza Crust

 

Preheat oven to 400 degrees. Add garlic, onion and mushrooms to a foil lined baking sheet. Sprinkle with salt and pepper. Roast vegetables for 30 minutes. Remove vegetables from oven, toss into a bowl and stir in garlic paste. Cover and set aside.

Bake pizza crust according to directions. Remove from oven and top with sauce and vegetables. Bake for additional 10 minutes. Slice and serve hot from the oven!

 

Please note, this content uses referral links for products I have used and loved.

 

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Warm Lentil Salad (Vegan)

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It’s too hot to cook! September always brings the heat in Southern California. Since I can’t eat ice cream for every meal, I’ve been eating this warm lentil salad on repeat!

 

Ingredients:

Trader Joe’s 17.6oz or Melissa’s 9oz Steamed Lentils – Ready to eat warm or cold

Trader Joe’s Microwavable Asparagus 10oz

Trader Joe’s Heavenly Villagio Marzano Tomatoes

Sea Salt and Ground Pepper

 

Heat lentils and asparagus as directed on package. Toss some tomatoes on top with a sprinkle of sea salt and pepper. Enjoy!

 

Please note, this content uses referral links for products I have used and loved.

 

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Thanksgiving Ideas: Honey Roasted Thumbelina Carrots

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Honey Roasted Thumbelina Carrots

I recently found these thumbelina carrots in the produce section and quickly became enamored! They are perfect for roasting.

Ingredients:

10-15 thumbelina carrots, washed

2 tbsp honey

extra virgin olive oil, enough to cover carrots

sea salt & ground pepper, to taste

 

Preheat oven to 400 degrees. Toss carrots in olive oil, honey and season with salt & pepper. Add to a foil lined baking dish and bake for 30 minutes. Flip carrots to other side and continue baking 30 minutes longer or until slightly browned and tender. Serve immediately.

 

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Asparagus Risotto

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Asparagus Risotto

It’s Spring and I’m adding asparagus to every meal!

Ingredients:

1 1/2 cups Rice Select Arborio Rice

1 bunch asparagus, trimmed and cut into 2 inch pieces

1 small sweet onion, chopped

3 cloves garlic, sliced

1 quart baby bella mushrooms, quartered

2 cups parmesan, freshly grated (Plus extra for topping)

32 oz Trader Joe’s low sodium vegetable broth

extra virgin olive oil

sea salt & ground black pepper

 

Add a splash of olive oil to a large skillet. Sauté mushrooms over medium heat until tender and slightly browned. Set aside. Add garlic and onions to skillet with another splash of olive oil. Season with salt & pepper and sauté until tender. Add rice and stir mixture until all oil is absorbed. Turn heat to low and pour enough broth in to submerge the rice. Stir continuously and allow rice to absorb the broth completely. Once absorbed, add more broth to submerge rice again and stir. Repeat until rice is al dente, about 20 minutes. When rice is nearly done, add asparagus and mushrooms. Cook until asparagus is slightly tender. Remove from heat and stir in parmesan. Top with seasoning (if needed) and parmesan. Serve immediately.

 

Please note, this content uses referral links for products I have used and loved.

 

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Thanksgiving Ideas: Roasted Cipollini Onions

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Roasted cipollini onions

I seriously can’t imagine life without these perfect little onions! I use them all the time, whether its roasting or putting them in a sauce. They are simply the best piece of produce I have ever found! Obviously, you can tell I have a great passion for these onions and I hope after trying this recipe that you do too!

Ingredients:

2 packages “Melissa’s Produce” cipollini onions (Tip: Place in freezer for 10 minutes prior to cutting them, it will reduce the tear inducing fumes.)

extra virgin olive oil

sea salt & pepper

dried parsley

 

Preheat oven to 400 degrees. Remove peel and outer layer of onion. Place on a foil lined baking sheet. Pour olive oil over onions and coat well. Sprinkle sea salt, pepper and parsley over onions. Roast in the oven for at least 15 minutes on each side or until onions start to caramelize. Serve immediately.

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