It’s hard to believe that I used to literally fear the thought of having a mouthful of pasta let alone a plate of it and boy, am I glad I snapped myself out of it! Carbohydrates… any food in general, should not be feared however in this current day and age where there is always a [food] trend to partake, it’s hard to know what is worthwhile.
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.
Winter day often means comfort food and why not make it as nutritious when it is so easy? This creamy pasta dish contains no dairy products for the texture and consistency but instead it contains organic butternut pumpkin, garlic, onion and chestnuts roasted to perfection and blended with plant based milk and nutrition yeast for the optimal tasty yet nutritious sauce. I used organic khorasan (also known as kamut) pasta which is not technically gluten free (yet so easily adaptable) however if you can tolerate it, contains protein, complex carbohydrates, fibre as well as thiamine, niacin and magnesium.