iEat Green - 02/13/14

This week, I have invited back, Dr. Richard Oppenlander, author of the award winning book,Comfortably Unaware, to talk about his new book, Food Choice and Sustainability: Why buying local, Eating Less Meat, and Baby Steps, Won’t Work. In his new book, Dr. Oppenlander outlines the devastation that animal and dairy production is having on our planet, and shows us how a plant based diet can change that, and help save our planet, and our health at the same time. Please join me for what promises to be a thought provoking discussion and conversation.

Grilled Portobello Mushrooms with Creamed Spinach and Roasted Asparagus

8 servings

Marinade for mushrooms
½ cup olive oil 1 Tbs Tamari
¼ cup Balsamic Vinegar 1 t. minced garlic

Stuffed Mushrooms
8-10 large Portobello Mushrooms
1 lbs spinach
1 large onion, chopped
2 Tbs olive oil
1 t. minced garlic
1 bunch asparagus
½ teaspoon salt
¼ t. nutmeg
½ cup coconut milk

½ red pepper, sliced into strips
½ yellow pepper, sliced into strips

Procedure
1. Whisk together the oil, vinegar, tamari and garlic. Place mushrooms in 2 large zip lock bags, and divide the marinade between the two. Let marinate for 1 hour.
2. Meanwhile, sauté the onions in heavy sauté pan until translucent. Add the garlic and spinach and continue cooking until soft.
3. Puree the spinach with the coconut milk, salt and nutmeg.
4. Toss the asparagus with olive oil and salt and roast in 350* for 5 minutes.
5. Remove the mushrooms from marinade. Grill for 5 minutes on each side
6. Grill the strips of peppers.
7. Assemble the mushrooms. Fill each mushroom with creamed spinach, top with asparagus and then peppers.