Delicious Veggie Meals

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Mushroom Burger and Fries

2 large portabella caps
1 slice of your favorite cheese (I prefer gouda or muenster)
tomato slices, lettuce or fresh spinach
1 tbsp ketchup and mustard (optional)

Grill or Broil portabella caps until seared on both sides and crisp tender.
Melt cheese on one cooked cap. Stuff with tomato and lettuce, condiments if preferred.

*You can also stuff the mushrooms with parmesan cheese, spinach leaves and tomato sauce for an Italian take.

For fries:
Julienne cut (matchstick slice) a sweet potato, skin intact.
Place into ice cold salt water for 30 min. - 1/4 c salt for 4 cups water plus ice.
Preheat oven to 400°.
Place fries in a single layer on a cookie sheet. Drizzle with 1 tbsp. olive oil, marjoram and paprika.
Bake for 20 min. Check fries and turn them over. Raise oven temp to 425°. Bake for another 15-20 min, checking them for the last 5.
Remove from oven and enjoy.


Stuffed Zucchini

2 good sized zucchini, sliced lengthwise
1/2 c eggplant, cubed
1/3 c white mushrooms, diced (optional, can use another desired veggie instead)
2 tbsp. minced onion
1 tbsp. minced garlic
thyme, salt, pepper, garlic powder
Sriracha, to taste
1-2 tbsp. parmesan cheese.

Preheat oven to 375. Cut zucchini lengthwise and hull out the centers with a spoon. Salt, pepper zucchini halves and set aside. Keep the centers. In a small bowl, mix together the zucchini centers, eggplant, mushrooms, onions, garlic and spices. Place zucchini halves on a baking tray and stuff them with the veggie mixture. Top each half with parmesan cheese and bake for 25-30 min.
Goes well with a salad or some rice.

Cauliflower mashed potatoes

1 medium cauliflower head
2-3 large parsnips
1/2 c sour cream
1/2 minced onions
2-3 tbsp. minced garlic
1 tbsp. olive oil
1 tsp. nutmeg
1 tsp. white pepper
salt, pepper
1/2 c walnut pieces (optional)
1-2 Sprigs fresh parsley

Gently break cauliflower into large pieces and blanch for 1 min in a large pot. Remove and place directly into ice water. Wash, peel and cut parsnips into small pieces. Place into large pot. Add cauliflower pieces and A. cover with water and boil or B. steam in a double boiler or steamer.
Once veggies are fork tender, strain and place into a large serving bowl. Mash with potato masher and add all ingredients except walnuts and parsley. Smash parsnips and cauliflower until desired consistency. Add walnuts, parsley and gently stir through.

*Blanching the cauliflower beforehand takes all the bitterness out of the vegetable.

This makes 4-6 servings.