Mushrooms

I am working on transitioning to a plant based diet. There are days that are easier than others. One of the hardest is the whole cookout/burger times. There is something to be said about a big juicy slab on a bun, topped with stuff.

I am not a big fan of meatless burgers-they usually taste like cardboard and are expensive. 
Enter Portobello.

I love mushrooms. I really do, and like the avocado, I can add to just about everything. Portobello caps are just about the right size for a bun, and are versatile.

My favorite is making them Mediterranean style. I sauté garlic in a bit of olive oil, then add the mushroom cap. I sear it on both sides and then let cook through for about 7 minutes. I top it with capers, roasted red peppers, cashew cream and spinach. It’s so good, so filling and so healthy

 

Cashew cream

1 c raw cashews

1 c water

1/3 c almond or coconut milk

 

Soak the cashews overnight in 1 c water. Drain. Puree with the non dairy milk. Can be used as sour cream, ricotta cheese, mayonnaise, cream sauce, Alfred sauce…possibilities are endless!

Rally Round the Flag Boys

Every year, we get invited to the neighborhood cookout. The food is divided up by last name. by that measure, this year its dessert time. I am sure that there will be plenty of cake, ice cream and other confectionary delights.  I decided to make a fruit tray as a healthier (but still tasty) alternative.

 

I sliced up strawberries and bananas and laid them out in stripes. In the corner, I put blueberries and voila! A fruit flag.

 

Independence Day

This year, our 4^th of July celebration is going to be a bit more subdued.

 My husband is still battling cellulitis. Right now, he still has to go to the hospital for twice daily infusions, which are exhausting. 

He is slowing recovering, but its frustrating for him to be limited in what he can and can’t do physically. My mother is currently working on rebuilding her strength in a focused rehab offered by a local nursing home.

 I am trying to preserve some sort of summer fun for my kiddo.

 He and I will go to our city’s parade, and the fireworks that night. 

Depending on the weather, we may go to the pool 

or just hang out at home. In between all of that, I am a caregiver as well. This year, I don’t think we will be grilling since my BBQ King is laid up.

Instead, we will be having firecracker franks

 

1 package crescent rolls

1 package hot dogs

1 oz Queso fresco cheese, crumbled

1/2 c tomato sauce

½ tsp red pepper flakes

¼  c chopped green chilies

 

Preheat oven to 375. Unroll the crescents into triangles on a baking sheet. Mix tomato sauce, red pepper and chilies together. Brush onto crescent rolls. Crumble cheese over top. Roll hot dogs into crescent, starting at the widest point. Bake 15-20 minutes.

 

*if you want to get really festive, you can brush the rolled up crescent rolls with food coloring before baking, turning them red, white and blue!