Cooking - Dinner - Asparagus, Mushrooms & Harvest Grains

Perfect "On the road" or at home meal:

One of our favorites... just chop up some mushrooms and asparagus (cut the tough bottom ends off and toss away) , saute in some olive oil and 1 tablespoon of fake butter until tender; 10 minutes or so. I like to add a splash of white wine at the end to deglaze the pan and get all the good bits off the bottom. Season to taste - Pepper, Mrs. Dash etc...

The Harvest grains came from Trader Joe's but any grains will do: Boil 2 cups Veggie Stock (home made or store bought) add 1 cup grains, simmer and cook for 10 minutes (or whatever the directions say) stirring frequently so grains don't stick to the bottom of the pot.

• Combine the two and you are ready for one fantastic and healthy meal!

Cooking - Dinner - Whole Wheat Pizza

Who Doesn't Love Pizza?

Chop two Tomatoes, Basil, Garlic, Red Onion and Mushrooms

saute the Onions, Mushroom and Garlic 5-7 minutes

 Toast the whole wheat pitas on 400 degrees for 5 mins depending on how you like your crust

Assemble pizza with Sauce, above mixture, red pepper flakes and top with non-dairy cheese 

Bake at 200 degrees for 30 minutes

Ingredients: Serves two or four (we like two each)

4 large whole wheat pitas

2 cups no-salt/low sodium pasta sauce

2 de-seeded and chopped tomatoes (Tomato seeds have a TON of water in them - It will make your pizza very soggy if you don't remove them before chopping them into smaller pieces)

2 cloves Garlic- crushed and chopped

1/2 cups of any mushrooms you like

1/2 cups chopped red onion

2 tablespoons of fresh or dried Basil

1 cup (or more) of nondairy shredded mozzarella cheese

1/2 cup white wine (optional)

** I like to saute the onions and mushroom for 5 minutes, add the garlic for one minute, deglaze with a splash of white wine (basically once everything is cooked - it helps get all the favor off the bottom of the pan) and let cook off.  Then just add this mixture with the other ingredients to the pizza during assembly.

** Recipe courtesy of Joel Furhman MD; Eat to Live with some french elements added by me