grilled mushrooms

2 nourishing bowls for lunch the other day-avocado, grilled mushrooms, baked pumpkin and potato with moroccan spices, quinoa, sprouts, coconut yoghurt, salad and some wholewheat crackers :)

✨instagram✨:@veganzoejessica

Hello Tumblrverse, I’m back :)

My AP test? Beasted. My pre-calculus test? Well…let’s just not talk about that.

I have an interesting lineup of food for the course of the next few days, but first, a sandwich. A grilled cheese sandwich. Not just any grilled cheese sandwich, but one with [toaster]oven-roasted mushrooms, green bell peppers, and onions.

INGREDIENTS:

2 slices of oat bran bread

1 slice of pepper jack or cheddar cheese

thin sliced green bell pepper, onion, and mushrooms

melted garlic butter (garlic+seasoned salt+butter)

assemble like so:

1. brush the peppers, onions, and mushrooms with the garlic butter and then oven-roast them in a small pan. I used my toaster oven because y'know, convenience. Should take about 5 minutes at 375 degrees.

2. place the cheese on a slice of bread and put the roasted stuff on top of it. then cover with the other slice of bread.

3. normal grilled cheese sandwiching will now ensue (spread some butter on the bread and toast in a skillet)

4

Grilled Veggie Wrap

What I like about the whole foods/ plant based diet, is that since it mostly consists of grains and veggies, meals are super easy to make for on-the-go. One of my favorite on-the-go lunches is the Grilled Veggie Wrap. It’s super simple and quick but will keep you full and satisfied. Perfect for those quick lunch breaks, or enjoy with some chips and juice for a nice relaxed lunch.


Ingredients (3 wraps):

½ a green squash

5 portabella mushroom heads

½ a bell pepper

1 cup of cooked brown rice

Multi-grain/whole-wheat wraps

Red pepper dressing

Favorite seasonings

A spoon of siracha

Recipe:

·         Cut up the vegetables, in rather big chunks, and seasoning with some salt & pepper. Then put on pan to grill. Grill each side for about 2-3 minutes each on high flame. This will give it a nice charred look while also softening the flavor.

·         Then, in a pot, throw in your rice, seasonings and siracha. Toss around until the rice catches the flavor. I used chipotle, hot pepper seasoning and some breadcrumbs (for texture).

·         Now to put your wrap together. Start off by spreading your red pepper dressing on your wrap. Red pepper dressing just consists of blending red bell peppers with oil, water and seasoning.

·         Then throw the veggies and rice onto your wrap.

·         Lastly, wrap it up! (no pun intended) and enjoy!


Like I said, super easy. And very much whole foods/ plant based. I think it is really important to eat food like this because that is how you can learn to appreciate the actual flavors of the veggies. A lot of people feel that without meat there isn’t going to be any flavor or anything “meaty” to look forward to. But if you make vegetables a certain way, such as cut in big chunks and just lightly grilled, you enter a whole new flavor palette. And that is exciting.

tiamowry So excited about this Sunday’s episode! I’m bringing over @nayarivera @rich_paul22 @gabrielle_dennis and @mcphonz to munch and mingle. After picking up some cook party pieces from my friend Cassandra, I’m setting up a classic cocktail bar for the party. I’m making Bourbon Sours to toast with over Grilled Mushroom Flatbread, Lamb Meatballs with Gremolata and Cornbread Madeleines with Ancho Chile Butter. Get ready for some amazing fun! 👍🏽