My oh my, the weather is slowly but surely warming up. I cannot believe that it is four more sleeps until Christmas! Hubby and I are keeping it low-key this year as I live so far away from my family and his parents are going away. I recently made these stuffed portobello mushrooms with homemade hummus and they were so delicious so I thought I would post them on the blog to share.
Although these baked mushrooms were the main aspect of my dinner, they would also make a wonderful side dish for any occasion including Christmas lunch/ dinner! Thanks to the hummus, they make a wonderful source of protein, healthy fats from the olive oil and tahini and when served with a grain or root vegetable, make a complete meal loaded with the necessary macro and micronutrients. Also, a little tip is to place your fresh mushrooms in some sunlight as it absorbs the vitamin D that you will absorb during digestion!
6 medium- large portobello mushrooms
Extra virgin olive oil to drizzle
Balsamic vinegar to drizzle
1.5 cups cooked chickpeas
2 garlic cloves
2 TBSP unhulled tahini
1 tspn cumin seeds
1/4 cup extra virgin olive oil
Salt & pepper to taste
- In a blender, add the chickpeas, shallots, garlic, tahini, cumin seeds and olive oil. Blend until smooth. Add filtered water to get to your desired consistency. You don’t want the hummus too thin- you want to be able to stuff the mushrooms without it runnings over the sides of the mushrooms.
- Preheat the oven to 190C.
- Peel the mushrooms if required. I usually keep the skin on if the mushrooms are organic. There is no need to cut the core out of the mushrooms. Place the mushrooms on a baking tray.
- Using a teaspoon, stuff the mushrooms neatly. When you have stuffed all the mushrooms, drizzle them with a generous amount of olive oil and balsamic vinegar.
- Bake the mushrooms for 30 minutes.
- Serve with your favourite roast vegetable or salad. Enjoy!
I hope your Summer (or Winter in the northern hemisphere is full of joy at this time of the year. Have a safe and Merry Christmas and a Happy New Year.
“When you own your breathe, nobody can steal your peace.”- Anonymous.
Have you even had cabbage rolls? I had lots of organic cabbage laying around in the crisper and wanted to try something different for dinner so I came up with this delicious, healthy and relatively easy recipe. Lightly steamed cabbage leaves, filled with a mushroom lentil mixture and rolled up before baking in a tomato passata sauce with macadamia feta sprinkled on top. Have you even had cabbage rolls?
Continue reading “Lentil and mushroom stuffed cabbage rolls (GF)”
In this day and age, technology surrounds us and amongst all the social media platforms, it was simply too much to keep up with. To be honest, I arrived at a standstill recently when it came to social media. You may or may not have noticed that my food-focused Instagram account @momentsofdi_ is no longer active. It was a difficult decision to make however I know it was the right thing to do.
Continue reading “Hello & goodbye… and hello again!”
Apologies for the lack of posts lately- the ups and downs of life had their role to play.
I bought some fancy quality cannelloni pasta shells awhile ago and instead of making the usual spinach and “ricotta” dish, I decided to do a spicy pinto bean sauce as well as an oatmilk bechamel. All dairy-free, seed-free and soy-free (not that there is anything wrong with them).
Continue reading “Pinto bean cannelloni with bechamel sauce”
I’m not going to hide the fact that I am a chronic snacker. I’m also not going to hide the fact that considering it’s currently just my husband and I at home, we go through a lot of food including the mostly-healthy snacks I bake and create. These chocolate, blueberry and oat cookies are delightful raw or baked!
Continue reading “Chocolate, blueberry and oat cookies (GFO)”
If there is one thing I miss since transitioning to a plantbased lifestyle, it is eggs. I used to justify the consumption of eggs as ok if they were “organic and free-range” however my more ethical and vegan-educated mind now knows that eggs are still eggs. I used to always make a large tray of frittatas or quiches up to last a few days for lunches and now I can make eggless versions thanks to the existence of chickpea aka besan flour.
Continue reading “Zucchini and mushroom “frittata” (GF)”
On this day I had lots of organic carrots that I purchased on special. On this day I was craving carrot cake. On this day I was also craving cookies. All healthy and vegan versions of course. Combine all this and I have a tray of carrot cake cookies laden with secret untraditional ingredients- because that’s how I roll….roll into bed with a belly full of cookies that is!
Continue reading “Calendula, carrot and turmeric chai cookies (GF)”