Stuffed Mushrooms With Almond Feta (https://www.onegreenplanet)

June 25, 2022 / Lyn Jones / 0 Comments

These make a great starter or party snack, but they can also be paired with a big green salad for a filling plant-based meal. A mix of veggies, oats & herbs make up the flavourful stuffing.
Top it off with some almond feta and you’ve got one delicious meal!

serves 4

Ingredients

For the Stuffed Mushrooms:

  • 12 small brown mushrooms
  • 1 tablespoon coconut oil
  • 1/2 sweet onion, finely chopped
  • 2 cloves of garlic minced
  • 1/2 teaspoon sea salt
  • Fresh ground pepper to taste
  • 2 tomatoes chopped
  • 1 cup of spinach chopped
  • 1/4 cup gluten-free oats
  • 2 Tabs water
  • 1 Tab oregano
  • 1 Tab coconut aminos

For the Almond Feta:

  • 1 cup almond pulp leftover from homemade almond milk
  • 1/4 cup filtered water
  • 4 Tabs lemon juice – DON’T ovedo
  • 3-4 tablespoons extra virgin olive oil, cold pressed
  • 1 clove of garlic
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano or thyme (optional)

Preparation

To Make the Mushrooms:

  1. Preheat the oven to 200 degrees C. Line a baking sheet with a parchment paper.
  2. Gently wash, remove stems from mushrooms. Carefully carve out a portion of the inside of the mushroom just enough to make room for stuffing.
  3. Put mushrooms, smooth side on top, on a prepared baking sheet. Cook for 5 minutes.

To Make the Stuffing:

  1. In a small skillet, warm coconut oil & saute onions for 3 minutes, adding water if necessary.
  2. Add garlic, salt & pepper and continue to cook for 2 more minutes.
  3. By now the mushroom caps should be ready to come out of the oven. Remove them from the oven, let cool a little bit. Flip the mushrooms, hollow side on top.
  4. Add tomatoes, spinach, oats & water to onion mixture – mix well, cook for 5 minutes.
  5. Finally mix in oregano & coconut aminos. Turn off heat.
  6. Spoon 2 Tabs filling into each mushroom cap, packing it as tightly as possible.
    Bake 10 mins, until mushroom is tender to touch & fillings are lightly browned.

To Make the Feta:

  1. Put everything into a food processor (messy to clean up) and blend until smooth.
  2. Top each mushroom with a teaspoon of feta (or cook them after adding).

IMMUNE BOOSTING CHICKEN SOUP

November 15, 2020 / Lyn Jones / 0 Comments

This amazing Polish chicken soup get rid of toxins, stimulates circulation, reduces inflammation, aids digestion and boosts your immune system. Coriander also has antibacterial and anti-inflammatory properties that can help fight disease. Adding a little protein such as chicken will supply your body with essential amino acids your body needs to heal and nourish. The perfect ingredients to help you get through the winter!


Serves 4

INGREDIENTS
10 cloves garlic, smashed (approx 1 whole bulb)
2 tablespoon finely grated ginger
1 tablespoon fresh grated turmeric (see notes)
1 litre (35  1/4 fl oz)  chicken or vegetable stock
1 litre (35  1/4 fl oz)  water
500 g (17  1/2 oz) organic chicken breast, cut into chunks (see notes)
2 bunches coriander, chopped
¼ cup (60 ml / 2 oz) mirin or rice wine (optional but delicious)
3 tablespoons tamari soy sauce

  1. Combine the garlic, turmeric, ginger, stock, water and chicken into a large pot.
  2. Simmer  5 – 10 mins over low heat til chicken is cooked through & flavours infused into stock.
  3. Add mirin, tamari and coriander just before serving.
  4. Serve in large bowls and sip slowly. Enjoy.

NOTES
Can use organic silken tofu instead of chicken to boost protein.
If using dry turmeric, only use 1/4 teaspoon (dry is healthier)

A little chilli or my XO Sauce can be added for a little heat.
Other vegetables can be added if you like such as shiitake mushroom, spinach, kale.

This soup only takes 10 minutes to make, which is why chicken breasts are used. However, you can use chicken thigh in place of breast depending on your preference.

You can make this soup using a whole chicken, using all of the stock and removing the tender meat from the chicken then stirring through the stock before serving. This will take approx 1  1/2 hours.

When having egg noodles, beat 2 eggs & pour in a thin stream over the simmering stock for the best egg noodles you’ll ever eat.

 

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