Flavor Fiend » From these hands

Stuffed Mushies

Genavieve — Wed, 28 Apr 2010 05:08:41 +0000

To make this fun and filling appetizer I started with about a dozen white mushrooms, dust them free of dirt and remove the stems.

Heat a pan with a couple tablespoons of olive oil and sautee the mushies for ten minutes or so, until they become soft. Drain and let them cool.

In a small bowl add 4 ounces of goat cheese a clove of minced garlic, a teaspoon of herbes de provence, a chopped up veggie sausage and a handful of chopped spinach. Mix well.

Spoon the mixture into the mushroom caps and enjoy!

Stuffed Mushies is a post from: Flavor Fiend

Twice Baked Sweet Taters!

Genavieve — Mon, 26 Apr 2010 00:38:37 +0000

This meal has all the food groups jam packed in to one potato skin!

Start with 2 sweet potatoes, poke holes down the sides with a fork. Rub the taters with olive oil, salt and pepper.

Put them on a rack in the oven at 400 degrees for 45 min. or until soft.

Slice the potatoes down the center and carefully scoop out the center using a spoon creating a shell. Place the shells aside and place the scooped out potion in a bowl.

Add a cup or two of chopped broccoli 1/2 cup of soyrizo and a couple tablespoons of sour cream. Mix together well and place back into the potato shells.

Place the filled potatoes in the over for another 20 mins. or until the tops are golden.

Sprinkle with your favorite cheese and enjoy!

Twice Baked Sweet Taters! is a post from: Flavor Fiend

Veggie Roast

Genavieve — Sat, 17 Apr 2010 03:43:56 +0000

Who say’s you can’t make a meal based on veggies alone?!? In this superb entry you will find out how. All you need is a few of your favorite veggies and a little patience.

I used carrots, broccoli, a mushroom mix, red onion, baby heirloom tomatoes, bell peppers and garlic. Chop your chosen veggies and cut them all about the same size. (if your using baby tomatoes you can throw them in whole as well as cloves of garlic.)

Toss them around in a bowl with a few tablespoons of olive oil, along with salt and pepper. Single layer the veggies in a shallow baking dish at put them in the over at about 400 degrees. Stir about every 10 mins. for about 30 mins.

While in the oven sautee a a few tablespoons of garlic and onions in olive oil and add a can of drained black beans to the pan, heat through and add as a side dish.

Veggie Roast is a post from: Flavor Fiend

Wrap and Roll

Genavieve — Sun, 31 Jan 2010 21:58:02 +0000

So this a tasty easy recipe low in fat and calories. The wrap I used was only 150 calories and 1.5 grams of fat. I used 2 egg whites and all the rest was veggies; sundried tomato, cabbage, bell pepper, green onion, and cilantro. The oil from the sundried tomato made enough dressing to ensure the veggies weren’t too bland or boring. Check it out!

Wrap and Roll is a post from: Flavor Fiend

Pita Perfect

Genavieve — Tue, 26 Jan 2010 18:17:41 +0000

Here’s a light and health dinner sure fill any belly.

I used half of a pita and filled it to my heart’s content full of veggies I love and half a veggie burger. Included was; cabbage, green onion, mushrooms, pickles and of course tomatoes. I used a great pita by Toufayan which is very low in calories and has zero grams of fat. As a dressing I used a teaspoon of mayo and a tablespoon of mustard. Nutritious and delicious.

Pita Perfect is a post from: Flavor Fiend

Quinoa Satisfies

Genavieve — Sun, 13 Dec 2009 21:21:28 +0000

Hellos! Today I give a lovely raw recipe that came to mind while hungry last night. My version of a quinoa salad.

Gen’s quinoa salad

2 cups sprouted quinoa

1/8 cup each of chopped:

mushrooms

red oinon

cucumber

sun-dried tomatoes

broccli

spinach

Dressing

2-3 Tbls vineger

2-3 tsp. dijion mustard

1/8 cup olive oil

2-3 tsp. honey

For sprouting instructions click here

Quinoa Satisfies is a post from: Flavor Fiend

The Last Supper

Genavieve — Thu, 03 Dec 2009 06:26:52 +0000

The night before I embark on my vegan venture. I feasted on left overs. Serious, serious feast.

This delicious display is a shame to be called left-overs. I toasted potato bread & butter, lightly sauteed ham and then simmered it in home-made gravy added a little melted cheese and poof! Crusty ham & cheese samiches. Accompanied by stellar deviled eggs and a Stella. Enjoy!! xoxo

The Last Supper is a post from: Flavor Fiend

The Last Breakfast

Genavieve — Tue, 01 Dec 2009 03:10:51 +0000

I’m sure this one will have you drooling! This breakfast is the last one before I embark on 23 day journey of raw/veganism. Yes that’s right I will be eating only fruits vegetables, nuts and some legumes for the next 23 days. If you have any interest in that I’ll post a link below. Now on to the feast!
If heaven were served on a plate, this would be it! Banana-walnut french-toast, fluffy scrambled eggs and maple sausage. Yummy!

Trust me click on the photos, they will make your mouth water. And BTW my mom made the banana bread, so you know it was the real deal. Enjoy! xoxo
For more on my vegan journey click here

The Last Breakfast is a post from: Flavor Fiend

Raw Cookie Monster

Genavieve — Tue, 17 Nov 2009 03:00:44 +0000

Found this recipe online while on my raw/vegan venture. I even made my own almond butter! I love this recipe because you can vary it in many ways. I added chopped walnut and next time I am going to try dried cranberries. But you could do many different things, chopped apricots, or dates, puffed rice?? The options are limitless.
I’ll post the recipe here-> Fridge Cookies

Raw Cookie Monster is a post from: Flavor Fiend

She Sells Sea Shells By The Sea Shore

Genavieve — Mon, 26 Oct 2009 02:12:38 +0000

This was a fun special dinner I whipped up for my sweethearts birthday. Yummy stuffed shells with herbed ricotta and seasoned ground beef, mozzarella and zesty tomato sauce.

She Sells Sea Shells By The Sea Shore is a post from: Flavor Fiend

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