Here’s an exciting twist on pizza! Tender mushrooms are stuffed with savory onion and peppers, delicately flavored with herbs, spices and a cashew “cheese” sauce. They’re lovely to look at and easy to eat; they might even become a staple in your recipe repertoire.
6 portobello mushroom caps
1 cup tomato/pasta sauce
1 cup of chopped red pepper and yellow pepper
½ cup chopped vidalia onion
6 basil leaves
1 Tbs. red chili flakes
1 cup raw cashews (soaked in water for an hour)
½ tsp. sea salt
1 tsp. rice bran oil or canola oil
1 garlic clove
2 Tbs. nutritional yeast (optional)
1 Tbs. fresh lemon juice
Make vegan cashew cheese by puréeing raw cashews, sea salt, oil, 2 leaves of basil, garlic clove, nutritional yeast, and lemon juice; set aside.
Preheat oven to broiler setting; put parchment paper on a baking sheet.
Wash mushroom caps and place with concave part facing up (so you can fill it).
Put 2-3 Tbs. tomato sauce into each mushroom and follow with cashew cheese (as much as you want).
Add chopped veggies, then top with minced basil and chili flakes.
Broil in oven 15-20 minutes (be sure to watch it so they don’t burn!).
Daiya is a revolutionary vegan cheese that shreds, melts, stretches and tastes delicious. Winner of the VegNews Magazine 2009 Product of the Year and PETA’s award for Best Vegan Cheese, Daiya stretches your options for a healthy lifestyle choice. Daiya cheeses are made from plant-based ingredients and are free of cholesterol, artificial ingredients, preservatives, hormones, and antibiotics. Try Mozzarella Style Shreds on your next homemade pizza, and savor Cheddar Style Shreds on everything from mac & cheese to grilled cheese and yummy nachos.
A recent study adds to the growing body of research revealing the benefits of eating plant-based foods. The study, published in the Cancer Epidemiology & Prevention, reveals that adding a variety of vegetables to one’s diet may help decrease the chance of getting lung cancer, and adding a variety of fruits and vegetables may decrease the risk of squamous cell lung cancer, especially among smokers. Using information gathered on 452,000 people for the European Prospective Investigation into Cancer and Nutrition (EPIC) study, researchers found it was the variety of produce choices eaten that appeared to be responsible for this benefit.
Michael Dorn, who played the Klingon in the “Star Trek” sequel, “Next Generation,” became vegan almost three years ago and says he's never felt better. “I have not missed meat at all,” he said. After going vegan, Michael lost more than 40 pounds and feels fantastic.
He says, “The only thing I would even think about missing is hamburgers and French fries. You can still have French fries. But I’ve found that the vegetarian burger and the stuff that’s out there now is very good when you dress it up ... So I don’t miss it at all. It’s easy to make the transition because I feel so much better.”