Vegetarian Asian Stuffed Portobellos

asianstuffedportobellos(web)Our friend and nutritionist Lisa Corrado shares this vegetarian recipe takes a little time, but the efforts are worth it. Meaty mushroom caps pair beautifully with the umami taste of a miso marinade. It makes good use of arame, a dried sea vegetable loaded with nutrients. Topped with flavorful vegetables, these mushrooms are a vegetarian meal that everyone will enjoy. Makes 4 mushrooms
Asian Stuffed Portobellos
For the mushrooms:
4 portobello mushrooms
3 tablespoons extra-virgin olive oil
1 tablespoon rice vinegar
2 teaspoons miso paste
¼ teaspoon freshly ground black pepper
for the filling:
½ cup dried arame (dried sea vegetable, found in the Asian food section)
1 package extra firm tofu, pressed, drained well and crumbled
2 tablespoons packaged miso vinaigrette
1 tablespoon freshly ground ginger
5 ounces baby spinach leaves
2 tablespoons extra-virgin olive oil
1 red or orange bell pepper, chopped
2 medium leeks, white and light green parts, sliced
1 tablespoon tamari sauce
4 scallions, thinly sliced
Marinate the mushrooms:
Trim the stems from the mushrooms and wipe caps with a dry paper towel to remove any dirt. Place caps in a large baking dish or mixing bowl.
In a small bowl, whisk together the 3 tablespoons oil, rice vinegar, miso paste and black pepper. Pour over the mushrooms and toss to coat with your hands so that the caps are evenly coated. Marinate for at least 15 minutes or up to 2 hours, refrigerated.
Marinate the tofu:
In a small bowl, whisk together the miso vinaigrette and fresh ginger. Pour over crumbled tofu and toss to combine. Refrigerate at the same time as the mushrooms.
Rehydrate the arame by soaking it in cold water for 15 minutes. Drain well and set aside.
Heat a large sauté pan over medium heat. Add the mushrooms, rounded tops down, and cook for 10 – 12 minutes total, flipping halfway through. The mushrooms should be tender in the thick center.  Remove from pan and set aside. Add the baby spinach leaves to the same pan and cook, tossing frequently with tongs until the leaves are just wilted, about 2 – 3 minutes. Remove from heat and set aside.
Heat the remaining 2 tablespoons oil in a separate large sauté pan. Add the peppers and leeks and cook until softened, about 3 minutes. Add the arame and tofu and stir to combine. Cook for 5 minutes to blend flavors. Season with tamari sauce and sprinkle with sliced scallions.
To assemble the mushrooms:
Place mushroom caps rounded top down. Top with cooked spinach. Mound tofu mixture on top. Serve hot or at room temperature.
Check out this recipe and more at Lisa Corrado Nutrition

Eggplant Chana Masala

ws-lcn-recipeSpring is springing! We’re shaking off those winter cobwebs and getting ready for that warm weather. This, exotic, vegetarian dish is brought to us once again from Lisa Corrado, so you can sure it’s both tasty and nutritious!
Eggplant Chana Masala
2 tablespoons coconut oil
2 large onions, roughly chopped
5 garlic cloves, minced
1 teaspoon or more curry powder (use a spicy blend if you like it)
1 teaspoon cumin or to taste
2 medium eggplants, peeled and chopped into ½-inch pieces
2 (15-ounce) cans chickpeas, drained
2 (14-ounce) cans diced tomatoes with their juice, preferably fire-roasted
½ cup water
½ cup chopped fresh cilantro leaves
salt to taste
cooked rice for serving
Heat the oil in a large pot over medium heat. Add the onions and garlic, sprinkle with the curry and cumin, and sauté until soft, about 5 minutes.
Add the eggplant and sauté for 5 minutes longer, until eggplant is softened. Add a little more coconut oil if the eggplant sticks.
Add the chickpeas, tomatoes, and water; stir well to combine. Raise heat to bring to a boil, then reduce heat to simmer for 25 – 30 minutes. Stir occasionally.
Season with salt and add more spices to taste. Stir in cilantro and serve with cooked rice.
Big thanks to Lisa Corrado, you can see more of her tasty recipes on her website

Little’s Chili Pepper Vegetarian Chili

recipes-vegetarian-chili-021720151Turn up the Heat on National Chili Day –
Thursday, February 26th.

With the freezing cold weather conditions, it is great news that the fourth Thursday in February celebrates one of America’s favorite winter dishes; Chili. Celebrate this special day, with New Canaan based, Little’s Specialty Foods, Inc. – whose perfected chili pepper seasoning mixes will elevate ordinary dishes to EXTRA-ordinary.
Little’s President and Co-Founder Angela says: “We are passionate about our natural products, so I am thrilled to be demonstrating our Midwestern Chili in Walter Stewarts on National Chili Day! Chili is commonly made up of tomatoes, beans, chili peppers, ground beef, garlic, onions and cumin but there are many variations. Our original seasoning mix contains perfect quantities of: chili, oregano, black pepper, red pepper, salt and garlic – which enhance any dish. Our Midwestern Chili Recipe contains: ground beef, red beans, water, vermicelli noodles and our seasoning mix. The result is a simple, hearty chili with a lingering, gentle heat. Come and try it for yourself, you won’t be disappointed!” (courtesy of Rachel Lampen, Hamlet Hub)

Angela will be in-store  Thursday, February 26th showcasing her delicious chili mixes and sharing recipe ideas between 11am – 2pm. The first 50 customers will receive a free ‘Red Chili Lime’ seasoning blend. The versatile shaker pot can be used to pep up meats, popcorn, salads, fruit and sauces.
Chili Pepper Vegetarian Chili
In honor of National Chili Day on Thursday, February 26, we reached out to Angela Colabella from Little’s Specialty Foods for a deluxe chili recipe. This is loaded with veggies to keep us all on the ‘News Year’s Day Resolutions’ straight and narrow. Enjoy!
4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 oz. each) Italian stewed tomatoes, cut up
1 can (15 oz) tomato sauce
1 package Little’s Chili Pepper Chili Seasoning Mix
1 Tbsp. sugar
1 tsp. salt
1 can (15 oz.) red beans, rinsed and drained
1 can (15 oz.) cannellini beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1. In a Dutch oven, sauté zucchini, onions, green peppers and red peppers in olive oil over medium heat until tender. Add garlic; cook 1 minute.
2. Stir in stewed tomatoes, tomato sauce, seasoning mix, sugar and salt. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
3. Add red beans and cannellini beans. Heat through and serve hot with fresh cilantro and parsley.

Click here to check out this recipe on Little’s Specialty Foods website