On the Flurries of Flour Menu this week:
Monday/Tuesday:
- Meatless Monday Stuffed Mushrooms:
- 4 portobello mushrooms
- A can of Trader Joe’s Cuban-style black beans
- A farmers market bell pepper, chopped finely
- Broccoli, chopped finely
- A farmers market zucchini, chopped finely
- An onion, chopped finely
- Veggie broth
- Salt and pepper
- I combined all of the veggies in a pan (you can use any combination you’d like. That’s what we had) and sautéed them with some veggie broth to soften them up, then mixed in the beans. I preheated the oven to 375°, brushed the mushrooms with avocado oil, and stuffed them with the mixture. I cooked them until the mushrooms were cooked through and soft. I also topped them with:
- Quick Tomato Sauce
- 1 very large tomato (I used a big heirloom farmers market tomato), cut into chunks
- 1 garlic clove, roughly chopped
- ¼ of an onion, chopped
- 1 tsp to 2 tsps balsamic vinegar
- 2 tbsp. olive or avocado oil
- Fresh basil, torn or cut into chiffonade
- Other fresh or dry herbs (I used fresh thyme and oregano)
- Salt and pepper
- I sautéed the onion and garlic first, then added the tomato, balsamic vinegar, and salt and pepper, and let it simmer on medium-low heat for about 20 minutes. I added the fresh herbs and let them sit without the heat on for a few minutes before I spooned the sauce over the stuffed mushrooms and put them in the oven.
Wednesday:
- We’re having a picnic in the park with grapes, cheese, other fruit, cold cuts, and crackers!
Thursday/Friday:
- Teriyaki Chicken Bowl
- You can find my recipe for gluten-free teriyaki sauce on this site.
- I’m adding cabbage, broccoli, carrots, and whatever else I feel like adding over rice J
Hope you have a good week!