Miso Mushroom Stroganoff Toast

One of the shows we love to watch at home is Beat Bobby Flay. I know, I know. It is a cooking competition, which have become entirely too common, too dramatic, and are not much about the actual cookery. But Beat Bobby Flay is one of the few food competitions that I actually like because they are really cooking, sweating, and grinding. Also, the judging is entirely anonymous which makes it feel that much more legitimate. I love to see chefs bring their trademark dish- the dish they are most proud of- and go head-to-head against Bobby Flay. Spoiler alert: Bobby Flay usually wins, but that makes it so much sweeter when the opponent finally comes out on top.

The other night, we were watching an episode where the opponent brought their trademark dish- Beef Stroganoff. I had forgotten about Beef Stroganoff and how much I loved it as a kid. It was never very fancy- beef in a mushroom sauce- probably made with Cream of Mushroom or the like, some salty beef stock, and tangy sour cream- all served atop egg noodles. I can still remember slurping those egg noodles. In the Beat Bobby Flay episode, porcini mushrooms and a medley of other wild mushrooms were used, the egg fettuccine was homemade, creme fraiche replaced the sour cream, and the beef? Both Bobby and his opponent used filet mignon. Very fancy, indeed.

I suddenly got a craving for Beef Stroganoff after watching that show, but I only had mushrooms on hand. I had made a note a while back to try Sam's beautiful Creamy Miso Mushrooms on her blog, Drizzle and Dip, and I thought it would be a good starting point to get a mushroom-based stroganoff. Mushrooms would provide meatiness and miso would help get that salty richness that I wanted to mimic. Like her, I serve this on toast, but I made a few changes to lighten up the dish and give that slight tang of a stroganoff. I use thick Greek yogurt to mimic the sour cream since I did not have any in the refrigerator, and parsley and chives at the end adds a bright and fresh note. I add in some navy beans for extra bulk and a little texture, but you could leave them out or replace them with chickpeas.

Eat as is or top with an egg like Sam. Or serve the mixture atop little crostini for a lovely appetizer. It would be perfect for this holiday season. I will still have to make real Beef Stroganoff soon, but this most definitely satisfied my craving for that classic, rich, comforting dish.

Miso Mushroom Stroganoff Toast

2 tablespoons unsalted butter
1/2 pound mushrooms, stems removed and caps thinly sliced (I used a mix of cremini and shiitake)
2 garlic cloves, minced
1/2 cup canned navy beans, drained
3 1/2 tablespoons water
1 tablespoon miso paste
3 tablespoons plain Greek yogurt (I used 2 %)
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
salt and pepper to taste
Slices of your favorite hearty bread, toasted (I used a seeded multi-grain)

Melt butter over medium heat. When butter begins to foam, add mushrooms, stir to coat, and allow to cook until golden and tender, about 8-10 minutes. Try not to stir the mushrooms too much to get a nice color on them. Add the garlic cloves and navy beans and cook another minute more.

In a small bowl, mix together the water and the miso paste. Add to skillet, scraping any bits from the bottom of the skillet, and allow to cook until some of the liquid has evaporated and mixture has thickened. Remove from heat, swirl in Greek yogurt, herbs, and season to taste with salt and pepper. Serve atop toast. Enjoy! Makes enough to top 3-4 large pieces of toast.

Autumn California Sandwich

I love sandwiches. They take me back to lunch time as a kid where I ate my fair share of Turkey and Cheese, Grilled Cheese, and Peanut Butter and Jelly. And then I discovered the pressed sandwiches at Panera in high school. They felt so gourmet, so fancy with their crispy exteriors and melty interiors. Going to Panera was THE thing to do with your girlfriends when I was sixteen. We would each grab a sandwich, a cup of chai, and gossip the afternoon away like we had nowhere to be... because we actually had nowhere to be. And then I grew up and started eating sandwiches with things like sprouts, avocado, caramelized onions, butternut squash, kale pesto, and marinated tempeh. I still love simple sandwiches, especially when someone else makes them for me, but I also love sandwiches with a bit of drama to them.

This sandwich here is certainly dramatic. It looks like the California Sandwich- that iconic vegetarian sandwich loaded with tomatoes, avocado, sprouts, Monterey Jack, slathered with a tangy chive and parsley spread. But I replace the tomato with sweet and earthy roasted kabocha squash, aged cheddar subs in for the Monterery Jack, and I make a quick spread of thick Greek yogurt, Dijon mustard, and chives to replace the traditional mayo dressing.

I have to brag about my little sprouts for a moment because I sprouted them myself! I am a bit of a gardening novice and am always surprised when I can grown anything in my little beds, but sprouts are virtually foolproof! My Mom gifted me some mixed sprouting seeds from the local farmers' market at home in North Carolina, and after 4 days of rinsing and draining in a ventilated jar, I had these fresh, crunchy, bright little things! They have been delicious in grain bowls, but they are to-die-for on this sandwich. Of course you can buy the sprouts from the store, but if you are looking to feel like a proud parent, invest in some sprout seeds.

The kabocha squash is not as acidic as the tomato would be, but I find it makes a really comforting sandwich for this cooler weather and goes well with the aged cheddar. I serve it on a seedy multi-grain bread like the traditional California sandwich because I love its nuttiness and it holds up to all of the toppings, but go with whatever sturdy bread you have on hand.

Autumn California Sandwich

1 1/2 tablespoons plain Greek yogurt (I used 2%)
1 teaspoon Dijon mustard
1/2 teaspoon lemon zest
2 green onions or a few chives, thinly sliced (mostly light green to dark green parts)
salt and pepper
1.5-2 ounces extra-sharp cheddar cheese, sliced (I used Cabot)
1/2 avocado, thinly sliced
4 slices of roasted kabocha squash*
1/2 cup alfalfa sprouts or other sprouts you like
1 garlic clove
2 slices multi-grain bread

In a small bowl, combine the Greek yogurt, Dijon mustard, lemon zest, and sliced green onions/ chives. Season with salt and pepper. Cut garlic clove in half and rub on one side of each bread slice. Spread yogurt mixture on top of each slice. Layer cheese on top of one side, then avocado, squash, and finally sprouts. Top with remaining slice of bread. Enjoy! Makes 1.

*Delicata squash or butternut would make a fine substitute. To roast squash, slice in 1/2" slices, toss with 2 tablespoons olive oil or coconut oil, and bake at 400 degrees Fahrenheit for 25-30 minutes or until golden and tender.

Lentil Kofta in Tomato Coconut Sauce

I almost had my fiance fooled. He thought these were little meatballs. But he could tell from the smile on my face that I was up to one of my how-can-i-sneak-more-vegetables-into-things schemes. Skeptical of my intentions, he poked and prodded the poor little balls before taking a bite, pausing, and then digging in again. He really liked them. And I think you will too!

These are not meant to be a substitute for real Italian meatballs, although Italian spices and a marinara sauce would be delicious. I am not really trying to fool anyone, but these are just a different way of eating lentils. They are super satisfying in their flavor and their texture. They get their meatiness from brown lentils, sunflower seeds, and chickpea flour and their earthiness and reddish hue from grated beets and paprika. I throw in some canned pumpkin to add a little extra moisture and because canned pumpkin seems to be showing up in everything I make these days- from overnight oats, to a quick bread, and even to enchiladas.

The tomato coconut sauce draws from the Indian spice cabinet- cumin, coriander, cilantro, ginger, and garlic. Coconut milk rounds it all and gives it just a little sweetness. I served it all on top of brown rice, but go for whatever grain you have.

Lentil Kofta in Tomato Coconut Sauce

Lentil Kofta:
1 1/2 cup brown lentils, uncooked
3 tablespoons sunflower seeds (I used raw, but toasted would be delicious!)
1/4 cup canned pumpkin puree
2 medium beets, peeled and grated
6 tablespoons chickpea flour or whole wheat flour
2 teaspoons ground coriander
1 tablespoon paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
3 garlic cloves, chopped

Tomato Coconut Sauce:
2 tablespoons coconut oil or ghee
2 garlic cloves, minced
1 small yellow onion, chopped
1 tablespoon minced fresh ginger
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 bay leaves
1 28-ounce can diced tomatoes
1 14-ounce can coconut milk, well-shaken (I used full-fat because it has fewer additives and thickeners)
handful of fresh cilantro, roughly chopped, plus more for garnish
salt and pepper to taste

Prepare lentil kofta. Preheat oven to 400 degrees Fahrenheit. Place lentils in a pot and cover with water. Bring to a boil, reduce to simmer and cook for 15-20 minutes or until lentils are soft. Drain lentils.

Meanwhile, in a food processor, process sunflower seeds, pumpkin puree, grated beets, chickpea flour, ground coriander, paprika, cayenne pepper, garlic cloves, and salt until combine, scraping down sides as necessary. Add lentils to processor and process until mixture is well combined and a large mass forms. The mixture will be a little stiff but stick together easily when you try to form a ball. If the mixture needs more moisture, add a little water to the mix, but do not add too much.

Line a baking sheet with parchment paper or a Silpat. Scoop lentil mixture into balls, about a rounded tablespoon, and use your hands to shape into balls. Distribute on tray, and bake for 25 minutes or until tops are just starting to crack. Remove from oven.

Prepare tomato coconut sauce. Heat 2 tablespoons oil over medium-high heat. Add onion and garlic and saute for 5-8 minutes or until soft. Add ginger, chili powder, ground cumin, ground coriander, and cook for 1 minute or until fragrant. Add bay leaves, tomato sauce, and generous pinch of salt. Stir, bring to boil, then reduce heat to simmer and allow to cook for 25 minutes.

Remove bay leaves from mixture. Transfer mixture to blender and blend until smooth. Return mixture back to pot, stir in coconut milk and cilantro. Season to taste with salt and pepper. Add kofta, stir to coat and heat through. Enjoy! Serves 4-6.

Big News!

I am so excited to share this post with you! It has been weeks in the making. You all know that I am an advocate for eating whole foods, those foods that nourish the body, mind, and soul, but you may not know that I am also a certified holistic health coach! I guide and support clients in reaching their health goals, whether it be through diet and exercise or through other facets of their life. While each client's needs are different, my approach is similar; I encourage small, sustainable changes that can lead to big health transformations.

I am in process of designing the health coach portion of my site, so you will have to stay tuned for more details, but in the meantime, I am rolling out a program just in time for the holidays! I am calling it Holiday Jumpstart because I want to help you get a healthy start to the holiday season! We may also be doing a little jumping...;). You can read more about it here, and you can sign-up right now by filling out the form!

It is not meant to be a drastic weight-loss program or extreme detox, but I designed it to help guide you through the holiday craziness and make healthy achievable! It is not just recipes and healthy eating tips; let's be honest- health magazines and Google do that. It is much more interactive and therefore much more effective in helping you be your best self.

I promise it will be fun! You will be motivated all along the way by me, your cheerleader! Did I mention that you get a little gift for joining along? And that you have the chance to win an even bigger gift at the end of the program?

Are you as excited as I am?!

***Also, the program is discounted now through Saturday, November 7, 2015 at 11:59pm, so put your name in now!***

Autumn Sunrise Tonic

Chilly mornings are hard to wake up to. The bed is just so cozy and the sheets so warm. A nice warm shower can wake you up, but then you have to get out of the shower, and that is my absolute least favorite part. Your warm body once again hits that just frigid air and the process to get warm begins all over again. 

This is where warm beverages save the day. They warm you from the inside out. Not only that, but if the right ingredients are combined, they can even give your immune system a little boost before it goes off to fight all those germs that may come your way as temperatures drop.

I love the taste of coffee and its aroma is magical, but I always get a bit jittery and feel a bit off if I drink a full cup. I usually drink tea- green or herbal most often- or drink half of a cup of coffee and save the rest for later. But are coffee and tea really are only options for hot drinks? Not at all!

This little recipe is a request from my younger sister who wanted something warm to drink to keep her warm on the way to work and throughout the morning- something she could put in her thermos. I wanted to make something warm and nourishing, so I combined some warming spices and energizing citrus for this drink.

It is zippy with ginger, bright with orange zest, warming and a touch sweet with cinnamon and cardamom, and turmeric tames it all with the slightest hint of bitterness. I included the turmeric in here because of its anti-inflammatory properties and because it gives the drink a lovely hue. I do not think the photo justifies it, but it looks like a lovely autumn sunrise.

I made a big batch of this at the beginning of the week and stored it in a covered jar in the fridge. You can enjoy it cool, or warm a little bit each morning to drink after breakfast. The fresh ginger and spices are a nice digestive aid and soothing on the stomach.

Autumn Sunrise Tonic

4 cups water
1/2 teaspoon grated fresh ginger (use more as you would like but it can get strong)
4 cardamom pods, gently crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
zest of 1/2 orange
pinch of salt
1 tablespoon honey, preferably local

Heat the water to boiling. Remove from heat and add remaining ingredients, stirring until honey dissolves. Allow to steep for 5-8 minutes. Strain and store in an airtight container in refrigerator for up to a week. Heat as needed. Enjoy! Makes 4 cups.