Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts
Friday, March 13, 2015
Low Carb Turkey Casserole with Mushrooms Mozzarella and Cauliflower Rice Gluten Free
You can also use chicken to make this Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice.
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Right before I sat down to write out this recipe, I dug back in my fridge and pulled out the leftovers of this Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice, heated it in the microwave, and gobbled it down for lunch. And oh boy, was it ever a delightful lunch. I'm pretty proud of this recipe, and with good reason because I tried multiple times with Kara to come up with a tasty casserole that used cauliflower rice instead of rice, and the first three times, we ended up with a casserole that tasted okay but was really watery. For this keeper version we skipped the turkey stock and used a thick sauce of sour cream, mayo, Dijon, Parmesan, Mozzarella, and spices, and it held the mixture together with just enough cheesy creaminess to make it good!
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Thursday, March 5, 2015
Tofu Scramble With Artichoke Hearts Mushrooms And Spinach A Hearty Vegan Breakfast!
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| The perfect weekend breakfast! And it provides 19 g protein and 9 g of fiber! Follow Foods For Long Life on FACEBOOK ! |
A Hearty Breakfast!
Like so many others, my brother-in-law is trying to reduce the amount of meat, cheese and eggs in his diet. When people turn to a vegan diet to improve their health, its often difficult to give up certain traditions, like that hearty weekend breakfast.This dish will not leave anyone feeling deprived!
Sprinkling a bit of turmeric on crumbled tofu gives the dish the appearance of scrambled eggs. The rest of the yummy ingredients - mushrooms, artichoke hearts, fresh spinach and red onions, speak for themselves!
Serve with a few slices of heirloom tomatoes, a whole grain or gluten free English muffin with Tofutti dairy-free cream cheese and of course, my favorite Low Sugar Strawberry Jam, and youve got yourself a magnificent weekend breakfast!
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| Turmeric makes crumbled tofu looked like scrambled eggs! Turmeric contains curcumin, which has strong anti-inflammatory properties and many health benefits. |
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| Cook onions and mushrooms |
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| Stir in other ingredients and top with spinach |
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| Stir in spinach and cook until wilted |
Hearty Tofu Scramble
Vegan, Gluten Free
[makes 2 servings]
8 ounces firm tofu
1/2 teaspoon turmeric
1/4 teaspoon salt
2 teaspoons extra virgin olive oil
1/3 cup chopped red or yellow onion
1 C sliced crimini, white or shiitake mushrooms
1/4 teaspoon additional salt (optional)
1/8 to 1/4 teaspoon crushed black pepper
1/2 cup quartered artichoke hearts, packed in water
1 packed cup organic spinach, coarsely chopped
Squeeze excess moisture from tofu. Crumble into a bowl leaving some bigger chunks. Sprinkle turmeric and salt over tofu and gently toss to combine.
Heat oil in non-stick frying pan and cook onions for several minutes. Add mushrooms, additional salt (if desired) and pepper and cook until mushrooms release their moisture. Cook until moisture is mostly cooked off.
Stir in artichokes and tofu and heat thoroughly.
Stir in spinach and cook until it wilts.
Serve with slices of fresh heirloom tomatoes and toasted whole grain muffins with your favorite vegan spread.
Per serving (without tomato slices and muffin): 250.2 calories, 12.7 g fat, 0.7 g saturated fat, 0 mg cholesterol, 0.7 g omega-3 and 5 .4 g omega-6 fatty acid, 18.8 g protein, 13.6 g carbohydrates, 9.1 g fiber and 759 mg sodium (with addition of optional 1/4 t salt). Without "optional" salt, 430 mg sodium.
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