IT'S GOOD FOR THE PLANET...Week II

Is everyone ready for Week II of Veg Day??
Last week's Puttanesca brought me "down memory lane, to the first time my husband and I enjoyed the dish. It was on the Vomero, a hillside in Napoli at an outdoor trattoria. The colors of the rich, red tomato sauce, green basil and black olives and the enticing aroma and taste of it all bathed in fruity olive oil is a memory etched in my mind forever. Needless to say, I enjoyed that meal last week!
Did anyone else have it?

"Enchanted" Portabella Mushrooms

BREAKFAST

Sauteed Mushrooms on Toast

• sliced portabella mushrooms
• chopped red onion 
• Earth Balance or other vegetable based butter substitute
• dry white wine
• chopped fresh herbs, such as chives, basil, tarragon, sage, marjoram etc. (1 or 2)
• toasted bread or English Muffin

Saute the onions in "butter" until they start to release moisture, then add mushrooms. Continue to cook on medium heat until the mushrooms are a little browned and softened. Add more shortening or a little oil if needed. Add a splash of wine and let it steam a bit. Then toss in chopped herbs. Serve with all the juices over toasted bread. YUM!!

My dad taught me to do this. It can be breakfast, lunch or dinner. If you feel you need protein, add some tofu to the pan after you remove the mushrooms and sauté briefly.  If you want to be a regular VEG instead of a VEGAN, have a scrambled egg on the side. Don't mess with the mushrooms..they are great as they are!!

LUNCH

Veggie Burger with Muffaletta Condiments, Lettuce, Tomato and Onion

• Boca Burger or other veggie burger
• Giardeniera mix, 1/4 cup
• chopped black and green olives, 1/4 cup
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar (or to taste, I like more vinegar!)
• salt, pepper 
• oregano (optional)
• salt and pepper

Chop the Giardiniera and olives very finely or put in a food processor. Add the oil, vinegar, salt,  pepper and oregano if using.
Heat veggie burger in skillet and place on bun. Top with above mixture, sliced tomato and onion. Drizzle with a little more oil and vinegar if desired and add some greens. I added some sliced pepperoncini too!

Doesn't this look yummy??!! It was!

Bob loved our veggie burgers for lunch too.

DINNER

Orzo Salad with Chick Peas and Veggies in Lemon Dill Vinaigrette

• cook and drain orzo  (whole wheat if possible)
• toss with olive oil, garlic and lemon juice whisked together with salt and pepper
• add some freshly chopped dill
• toss in veggies of choice (onion, cucumber, scallion, artichoke hearts, tomaotes, olives, carrots, zuccchini, broccoli, etc.)
• can of drained and rinsed chick peas

Serve room temperature.

Enjoyed this too! Artichoke Hearts, Olives, Cucumber and Chick Peas

This is also wonderful with feta..I guess you could use sheep's or goat's milk feta and still call this meatless day..or even add shrimp or chicken...there you go! But try it this way too..delicious, refreshing and satisfying.

DESSERT

You'r on your own..fruit sorbet with fresh fruit and a ("vegan" cookie, perhaps?!)??

Sola Gina