I think I finally got back into the groove. Can I say that even if the month is almost over?
It has been hard to get used to the winter this year especially after having been out of my exercise routine at Christmas. It is all good. I am embracing my 6am workouts and getting in some great smoothies and hearty breakfasts.
What has been your New Year breakfast go-to recipe?
My body naturally wants to hibernate and stay indoors but I am fighting it folks! I find that my day really DOES go better when I wake up at 6am and have a workout. I feel like I am able to get more done too! I think the Navitas Maca powder has been helping too! It is a nice superfood that will reduce stress levels and keep you energized.
I do not know about you but it is hard to be energized sitting at a desk doing a day job. I wish I had several adjustable bar stools and a bar for that matter to sit up high, but then my legs would be dangling and my blood circulation would be bad. No worries, I get up throughout the day and stretch the legs out so that my energy continues going.
As I was perusing my recipe archive I realized I had forgotten to share a great recipe I created a while back. When we went to a fundraiser at a nice in-season restaurant in Holland I noticed there were only two choices for a vegan. Sauteed veggies over rice or mushrooms over pureed butternut squash were the options.
I naturally went for the mushroom dish. Does it not look delicious??? I simply had to recreate the dish when I got home.
I have a friend that gave me a nice butternut squash from her garden and I quickly peeled it and planned this dish.
I also hoped and prayed there would be some wild mushrooms available at the store. Sometimes they are hard to find but I had no problems this time around. How about it? A restaurant blend for me to use. Anyone care to join me at my home restaurant? ***smiling****
I detected a sweetness in the creamed butternut squash so I had to make sure I did not overdo it. Let me tell you that this is the perfect way to get your greens. It is placed right in between the squash and the mushrooms so it is completely possible to enjoy it fully. The chewiness and flavor of the mushrooms is out of this world.
This is a QUICK dinner and very filling. I am sorry if anyone is allergic to mushrooms because this was a very savory dish. Another protein can always be substituted for the mushrooms, like tempeh or baked tofu. GO ahead, try it. I dare you!
Enjoy this dish!
Mushroom Medley on Greens and Creamed Butternut Squash
6 ounces of mushroom mix or just fresh shitakes or oyster mushrooms
2 Tablespoons Earth Balance margarine
2 garlic cloves, minced
salt and pepper to taste
1 Tablespoon balsamic vinegar
1 Tablespoon water
4 cups collard greens, stems removed
On medium heat, heat Earth Balance margarine in a large skillet. Add mushrooms and saute’ for 10 minutes. Add salt, pepper, garlic, water and vinegar and cook for another 10 minutes until liquids slighty evaporate. Liquids with thicken and slightly evaporate.
Place mushrooms in a bowl leavinga bit of mushroom juice in pan. Add collard greens to the same pan and saute’ in residual liquid until softened (about 3-5 minutes).
Creamed Butternut Squash
1 butternut squash, seeded, peeled and diced in 1/2 inch cubes
(6-7 cups worth of squash)
1/4 cup unsweetened So Delicious coconut milk
2 Tablespoon maple syrup
3/4 teaspoon salt
1/2 teaspoon ground white pepper
2 Tablespoons olive oil
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Chop squash and place in a medium bowl. Add olive oil, salt, pepper and maple syrup and toss well.
Pour squash mixture onto baking sheet and bake for 15-20 minutes until roasted. Remove from oven and place back in medium bowl. Add So Delicious coconut milk and using an immersion blender or blender, cream the squash. Adjust salt and pepper as needed.
Divide the creamed butternut squash on 2 plates, then divide the greens between both plates and place on top of the squash. Finally, add the mushrooms on top of the greens. Devour!