Spinach and Mushroom Calzone

Spinach and Mushroom Calzone

makes 2 large calzones

2 pizza crusts made from a doubled batch of this recipe

Pizza sauce

16 oz mushrooms, sliced

1/2 onion, diced

1-2 Tablespoons water

Black pepper to taste

Crushed red pepper flakes to taste

6 oz can black olives, sliced

Fresh spinach leaves

Daiya cheese

Spread desired amount of pizza sauce on 1/2 of each crust.  Saute mushrooms, onion, and black pepper in water until desired tenderness is reached.  Sprinkle red pepper flakes on pizza sauce.  Then place spinach leaves, mushrooms and onions, and black olives on crust.  Sprinkle with some Daiya cheese and top with a little more pizza sauce.  Fold crust over filling and pinch edges together.  Cut 3 or 4 slits on top of calzone and bake at 425 degrees for 12 minutes. 

Vegan Alfredo Sauce

I made vegan Alfredo sauce using this recipe and mixed it with whole wheat pasta and steamed veggies (kale, spinach, onions, red peppers, and mushrooms).

It's a very quick and easy recipe and it tastes great!  I just mixed all of the ingredients in my food processor until smooth and creamy.

Nava’s Hearty Lentil and Mushroom Shepherd’s Pie

Okay, so the picture doesn't do it any justice, but this shepherd's pie was so good!  You can find the recip here.

Stovetop Fajitas with Cilantro-Lime Rice

This is a very simple recipe that makes at least 12 fajitas.  I would normally make fajitas on the grill and do just a few things differently, however, we still don't have our grill ready to use (even with all of this summertime weather we have been having). 

Stovetop Fajitas with Cilantro-Lime Rice

makes approximately 12 fajitas

6 Portabella mushroom caps, sliced

6 Bell peppers, sliced (can be any color)

2 Onions, sliced

2 Packets Fajita seasoning (or, to taste)

1/4-1/2 Cup water

Tortillas

2 1/2 Cups brown or wild rice, cooked

1 Cup salsa (mild, medium, or hot depending on desired heat)

1 Bunch cilantro, chopped

3 Tablespoons lime juice (or, to taste)

For fajitas, place mushrooms, peppers, onions, seasoning, and water in a large pan and cook about 10 minutes, or until desired tenderness.  For rice, combine rice, salsa, cilantro, and lime juice in pan on stovetop and heat through.  Serve fajita mixture and rice on a tortilla.  Or, rice can be eaten as a side.



Pizza Bellas

These are tasty healthy mini pizzas made using a portabella mushroom as the crust.  I adapted this recipe.

Pizza Bellas

4 Servings

4 Portabella mushroom caps, with stem removed

12 oz Low sodium spaghetti sauce

7 oz Low sodium diced tomatoes

Pizza seasoning to taste

1/4 Red onion, chopped

3 Cloves garlic, minced

6 oz Black olives, sliced

1/2 Cup Daiya shredded mozzarella cheese

Place mushroom caps upside down in shallow casserole or bar pan sprayed with non-stick oil.  Bake at 400 degrees for 8 minutes.  While mushrooms are baking, combine spaghetti sauce, diced tomatoes, pizza seasoning, onion, garlic, and olives in a bowl.  After mushrooms are baked, top them with sauce mixture.  Top with cheese.  Bake 8-10 minutes in 400 degree oven.

Notes:  Any pizza toppings can be used: peppers, Tofurky pepperoni, etc.