Vegan Garlic Butter Zucchini and Portobello over Pasta

Garlic Butter Zucchini

 and 

Portobello Mushrooms over Pasta

Ingredients:

1/2 - Large Zucchini (chopped into 1/2" pieces with skin on)

6 - Medium  Portobello Mushrooms

1/2 - Cup of Earth balance  Butter

3 - Tbsp Minced Garlic 

1 - Pound Pasta (Your Preference) Tonight Rigatoni 

Side Dishes

Grilled Buffalo Portobello's

7 - Medium Portobello Mushrooms (Sliced thick Pieces long ways)

Marinate in one gallon zip lock bag. The franks, Soy sauce and the Lime juice(For about 1/2 to1 hour)

1/2 - 1 Cup of Franks original Red Hot 

1/3 - Cup of Soy Sauce

2 - Tbsp Lime Juice

Grilled Sliced Zucchini

12 - Slices of Zucchini (Sliced about 1/2 inch thick with skin on)Dipped in olive oil 

1/4 - Cup Olive Oil

Black Pepper

Onion Powder

Garlic Powder

Prep Time 10 Minutes

Cook Time 20 to 25 Minutes

Heat 1/3 cup of olive oil in frying pan.

Put in zucchini and cook until zucchini starts to soften up 

Add the Portobello Mushrooms for about 5 Minutes and add butter and 

minced garlic mix together turn down heat and stir so it don't stick.

turn heat on low.

Boil water for pasta tonight was Rigatoni 

add pasta to boiling water and cook until tender.

Out on the grill put you marinated portobello strips on preheated grill

Place the sliced Zucchini on grill and sprinkle with garlic powder, onion powder

and black pepper cook until the down side starts to brown and flip

and repeat with garlic onion and black pepper. keep flipping zucchini and mushrooms until they 

start to char not burn just blacken.

Dinner is Served 

 

1st Vegan recipe from my Garden Vegetables. Tuesday Dinner 07/09/14

Easy New Vegan Dish I made Last night

1st Zucchini from my Garden

Ingredients: 

9 - Medium potatoes (Sliced like your frying them) Bottom Dollar

1 - Large zucchini (Cut into thick bite size pieces) Home grown

2 - Hot Banana Peppers (Cut into 1/2 inch pieces) Home grown

2 - Sweet Banana Peppers (Cut into 1/2 inch pieces) Home grown

1 - Medium Yellow onion (Cut into 1/2 inch pieces) Aldi

1 - Red onion (Cut into 1/2 inch pieces) Bottom Dollar

2 - Tbsp parsley 

3 - Tbsp Garlic Powder

2 - Tbsp Black Pepper

1/3 - Cup Olive oil  - Big lots

Heat Olive oil in wok until hot, Carefully add in potatoes and Parsley and cook until they start to

soften up then Stir in  Zucchini and cook until it starts to soften up.

Add Onions and Hot and Sweet banana peppers and the rest of seasonings.

Cook for abut 15 to 20 Minutes on a Semi low  heat stirring occasionally.

Vegan ABC Products Available at these Places in Pittsburgh Pa.

Naturally Soergel's 

2573 Brandt School Road 

Wexford Pa 15090

724-935-1743

Welcome to the greater Pittsburgh area's premier gluten - free, allergen - free,

Natural and Organic Store

  

Marty's Market

2301 Smallman Street 

Strip District 

Pittsburgh Pa, 15222

412-586-7177

Marty's Market is a unique food market, Cafe and coffee bar in

Pittsburgh Pa, 

East End Food Co-op

Market and Cafe

7516 Meade Stret

7516 Meade street 

Pittsburhgh Pa 15122
7516 Meade Street
Pittsburgh Pa, 15122

Dinner at the Smugglers Wharf 06/29/14

Dinner at the 

Smugglers Wharf

3 State Street

Erie Pa, 16507

(814)459-4273

We had dinner at the Smugglers Wharf. Before setting out on our fishing charter.

We got seated fast there was 5 of us. We all ordered the same thing.
The all american burger 1/2 pound sirloin with american cheese, leaf lettuce, tomato,
 onion, on a Kaiser roll. with a kosher Pickle. They Mixed  up my burger with Megs and they had to take mine back and cooked it more, Instead of replacing the whole thing with a new burger having one bite, (I think it was still mooing) They brought it back cooked more, and I told the waiter that was cooked enough. Meg just kept hers even though it was cooked more than she likes. she ordered it medium. I ordered  my burger well done. All the rest of the orders were ok. The fries where real good. but the mustard potato salad had to be the the worst tasting potato salad I have ever eaten. and I wouldn't even try a second bite.

The Waiter was real good and fast he kept us up to speed on when the food would be out and

he would have a fresh Ice tea on the table before you finished yours.

So my ratings are

Restaurant   8

  Food           7  

Service       10 

Over all Rating  = 8

Omnivore Stuffed Home Grown Hot and Sweet Banana Peppers 06/28/14

Omnivore 
Stuffed Home Grown 
Hot and Sweet Banana Peppers
From My first harvest 
from my garden this year 

Ingredients: 

1 - Pound Ground Meat

1 - Pound Ground Hot sausage

1 - 28 oz can of Red pack whole tomatoes

1 - 28 oz can of Red pack Diced tomatoes in thick puree 

5 - Home grown sweet banana peppers

6 - Home grown hot banana peppers

2 - Store bought green peppers

3 - Pieces of bread

1 - Egg

3 - Tbsp of garlic powder

2 - Tbsp Black Pepper

2 - Tbsp Parsley

Prep Time 15 Minutes

Cook Time 45 Minutes

Mix Ground meat and hot sausage in large bowl, Then add egg and mix together.

Take bread and break into little pieces and add to meat and mix together.

Add seasonings and mix together.

Cut off tops of banana peppers and slice down one side then wash out seeds and stuff.

Same with green peppers cut out stem and slice in half, Wash out seeds and stuff.

The extra meat mixture I roll into meatballs.

Open can of whole tomatoes and add juice to bottom of  a 9 x 11 baking dish.

Lay peppers in rows alternating tops and bottoms and I keep my hot and sweet banana 

peppers separate, Sweet peppers cook with green peppers and whole tomatoes. then  in a 2nd

 9 x 11 baking dish,  I make the Hot peppers with the meatballs and whole tomatoes.

Bake at 350 degrees for 45 Minutes.check by cutting a meatball open to make sure they are done.

Dinner is served.

This Sounds Tasty (This is not my recipe, I will try it)

Green Lasagna Rolls

By IsaChandra

Ingredients: 

1 - 1 lb box of Lasagna noodles

White Sauce Ingredients

1 - Cup Cashews (Soaked for at least 2 hours)

1/2 - Cup of water

2 - Tsp cornstarch

1/2 - Tsp salt ( I prefer sea salt)

Pesto Ingredients

2 - Cloves of garlic 

3 - Cups fresh basil, loosely packed

1/2 - Cup pepitas (Shelled pumpkin seeds)

1/3 - Cup of olive oil
2 - Tbsp Nutritional yeast flakes
1 - Tbsp fresh lemon juice
1/2 - Tsp sea salt
5 - Dashes of black pepper
Vegan Ricotta
1 - 14 oz package of firm tofu
1/4 - Cup Pesto
2 - Tbsp nutritional yeast
1 - Tbsp olive oil
1 - Tbsp fresh lemon juice
1/2 - Tsp sea salt
Spinach ingredients
2 - Tbsp olive Oil
6 - Cloves of garlic (Minced)
1 - Bag of Baby or Regular spinach
Garnish
2 - Tbsp pepitas (Shelled pumpkin seeds)
Prep Time 1 Hour
Cooking Time 25 Minutes

Make the noodles:

Bring a big pot of salted water to boil and cook the noodles al dente, stirring occasionally to make sure they don’t stick together. If they seem to be, use metal tongs to gently peel them apart. Once cooked, drain them in a colander and run them under plenty of cold water to make sure they stop cooking and don’t stick together.

Make the white sauce:

Drain cashews. In a blender, combine all ingredients and blend until completely smooth. This could take 1 to 5 minutes depending on your blender. Scrape down the sides of the blender with a rubber spatula every minute or so to make sure you get everything. Set aside.

Make the pesto:

Place garlic cloves in a blender and pulse a bit to chop. Add basil, pumpkin seeds, olive oil, nutritional yeast, lemon juice salt and pepper and blend. It should still have some texure and not be completely smooth. Thin with a few tablespoons of water to get it into a spreadable consistency.

Make the ricotta:

In a medium mixing bowl, mash tofu with your hands or an avocado masher, until it resembles ricotta cheese. Mix in pesto, nutritional yeast, olive oil, lemon juice and salt until well combined. Set aside.

Make the spinach:

Preheat a large heavy bottomed skillet (preferably cast iron) over medium low heat. Add the olive oil and garlic and saute until fragrant, about 30 seconds. Add spinach and cook, stirring often, until wilted, about 3 minutes. Set aside.

Assemble and bake:

Preheat oven to 350 F. Lightly grease a 9×13 inch casserole dish with olive oil.
Spread 3 Tables spoons of the vegan ricotta mixture evenly over each lasagna noodle, Leaving a
little room around the side edges and 1/2 inch on each end.

Scatter 3 Tbsp of spinach mixture over the ricotta. Start at the bottom edge and roll up noodle and place
seam side down in a Casserole dish. fill casserole dish and pour white sauce over the rolled up noodles
Bake for 25 Minutes or until edges are lightly browned and the white sauce is thickened.
After 25 Minutes if the rolls are not browning but edges are crispy, Place under broiler on low heat
for about 2 minutes keep and eye on them so they don't burn .
Remove from oven and smother on remaining Pesto
Garnish with additional pumpkin seed and serve.

Sorry I haven't had any new recipes posted

I have been busy with the garden it is 313" wide and 340: deep

 and 164 Plants so far with my beans and onions still have to go in this week end. 

Try out some of the recipes I have posted and let me know what you think.

Thank you and Eat Healthy!!!!!!!!!!!