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    It’s Meatless Monday-Herbed Mushroom and Pea Risotto

    The herbs in my garden might be done for the year but I’m glad I took time to dry most of them. With that in mind I thought of a recipe where I could put some of them to good use and came up with this risotto that I think is perfect for a fall supper. Mushrooms have a woody flavor that pairs perfectly with herbs, and peas; well, I always keep a few packages of the frozen variety sitting in the freezer. An added plus, I recently read they’re a good source of protein so great as part of a meatless meal. Although you should use Arborio rice for…

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    It’s Meatless Monday-Tofu and Mushroom Stew with Herbed Mashed Potatoes

      About this time of the year I begin craving soups and stews. However, I’ve often found vegetarian stews to be lacking in flavor and substance. My goal for this recipe was to have a thick flavor packed gravy that would cling to a comfort food like mashed potatoes. The key is three ingredients and one cooking technique. Slow cooking of the vegetables and then tomato paste, soy and Worcestershire sauce…and yes there is a vegetarian Worcestershire sauce. I used already cubed tofu that you can buy just about anywhere now but regular block tofu works too, just cut it into bite size cubes after it’s been through the usual…

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    It’s Meatless Monday-Vegetable Pastry Purses

    Here’s the second of the guest recipes from the folks at Holland House. When I tried this recipe I had enough filling for 2 dozen of the purses using 2 sheets of the puff pastry. They’re tasty and I think would make great appetizers too. My tip this week is for mushrooms. When you get them home from the store and if you’re not going to use them straight away take them out of their original packaging and store them in the fridge in a paper bag. They keep fresher longer and have less of a tendency to get them sometimes ‘slimy’ look to them.   PREP TIME: 20 minutes SERVINGS:…

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    Perfect Marinades

    The folks at Holland House sent me some samples of their products and some recipes to try. Here’s the first one along with some tips about marinades. During August Meatless Monday will feature guest recipes, beginning this Monday with Tofu and Vegetable Stir Fry. On August 11th, it will be Vegetable Pastry Purses, on the 18th, Tex-Mex Burgers, and on the 25th, Tofu Nuggets. I can’t wait to test drive all four of these and if you want to make the following recipe veggie just leave out the bacon and add something like cubed zucchini to the skewers. Happy saving and have a fun weekend.   For more information and recipes check out-http://hollandhouseflavors.com/  …

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    It’s Meatless Monday-A Guest Recipe and Book Giveaway

    Remember The China Study cookbook? The publisher has gathered together recipes from all their plant based recipe cookbooks and come up with The China Study All Star Collection. I think it’s the best one of all because you get a selection of all their authors’ recipes. There’s a chance to win a copy. All you need to do is say why you’d like to own a copy and either post a comment or send me an e-mail. Contest will end midnight Eastern on April 30th and I’ll announce the winner on Friday. Here’s one of the recipes from the book to try this Meatless Monday. BARBECUE PORTOBELLO SANDWICHES MAKES 6…

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    It’s Meatless Monday-Herbed Mushroom and Smoked Cheese Bread Pudding

    I hate wasting food but sometimes we all make mistakes. Case in point, an artisan loaf of bread I bought for $1.75. When I got home and took it out of the wrapper, it looked like a block of cement. Not wanting to risk broken teeth or a lost filling, I thought the only thing to do was toss it. Conscience about throwing away good food got the better of me so it sat on the countertop waiting for a better solution. Bread pudding seemed to be the answer. Not a sweet one but a savory one, and being short on time, the slow cooker was another easy solution. So…

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    It’s Meatless Monday-Cheese Ravioli with Mushroom Stroganoff Sauce

    Sometimes recipes are created after a case of sticker shock. A few weeks ago I spotted a new line of ravioli and pasta sauces at the supermarket. These ready-made meals looked inviting but the $8 price tag didn’t. I walked away, shopping cart empty, but in the back of my mind thought about creating my own combo of delicious pasta and sauce. While I don’t have a pasta machine, or the patience and time to make my own, I had seen lots of recipes for ravioli using won ton wrappers. So this is what I came up with. Cheese ravioli with a mushroom stroganoff sauce. Any leftover sauce…should you have…

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    It’s Meatless Monday-‘Steak’ and Onion Tacos with Coriander and Lime Sour Cream

    One important thing I’ve learned from using vegetables as the star of a meal is they need lots of slow cooking to enhance their flavor. And while I’ll tell you this dish is quick to put together, if you’re willing to spend an extra ten or fifteen minutes cooking the onions and mushrooms, the payoff is a tasty treat. Once again Portobello mushrooms take the place of steak in these tacos, slow cooked until they’re golden. The topping is sour cream with coriander and lime which I think adds a touch of sharpness to the sweet taste of the caramelized onions, and a little coolness to calm the heat of…

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    It’s Meatless Monday-Rice and Mushroom Salad with Blue Cheese

    It’s not quite summer but a few weeks ago I thought about meals I’d like to create when the weather turns hot and humid. During those days the last thing I want to do is spend lots of time in the kitchen, yet eating something delicious is still a must. I thought about a rice salad but that didn’t sound very exciting. So I came up with this recipe where marinated mushrooms and blue cheese give bland tasting rice the needed kick. 1 1/2 cups washed and sliced mushrooms (I used baby bellas) 1/3 cup oil 1/3 cup rice vinegar 2 teaspoons brown sugar 1 clove of garlic, finely chopped…

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