Portabella Mushroom Slidders

I had some small portabella mushrooms in the frig that I needed to use up. I decided to make some sliders out of them.

I put the mushrooms (6-8) in a  heated pan and lightly sprayed them with oil. Sprinkle with onion powder and garlic powder. Cook mushrooms 8-10 minutes turning once.
 In the same pan saute 6-8 green onions  until transparent. Stuff the chopped sauteed onions in the cavity of the mushrooms.
 I cut rounds out of high fiber bread.
Spread  toasted rounds with avocado spread,  top with a slice of roasted red pepper, the stuffed mushroom and top with a slice of avocado.
Avocado Spread:
1/2 avocado, mashed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
dash pepper and (salt optional)
2 Tablespoons plain yogurt-vegan
Mix together.

Enjoy!!!

Verna's Scalloped Potatoes

I found several recipes that sounded good and picked out what I liked best in each recipe.
This is what I came up with and the potatoes where oh so very good. It is one of my new favorite recipes.
Ingredients:

• 4 1/2 cups potatoes. I used  almost half sweet potatoes and half yukon gold potatoe, peeled and sliced.
• 1 clove garlic-minced
• 2 1/2-3 Tablespoons Earth Balance
• 4-6 green onions chopped,with some of the greens.
• 3 1/2 Tablespoon flour of choice
• 1 1/2 cups rice milk or soy milk,original without flavors in the milk.
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt-go easy
• Freshly ground black pepper to taste
• A couple good shakes Mrs Dash SOUTHWEST  CHIPOLTE Seasoning-or to taste
• 1 cup grated Cheddar Cheese- melteable vegan cheese.
• 2 slices hi fiber bread, processed in  food processor until the consistency you desired..
• Touch of Earth Balance for on top of crumbs.

Directions:

1. In medium kettle, saute green onions  and garlic in the melted Earth Balance, add the flour. Stir until nice and thick and lumps have disappeared.
2. Add rice milk. keep stirring until thick. Add the cheese, stir until melted.
3. Add all seasonings
4. Put half of the  peeled and sliced potatoes in sprayed casserole container.
5. Cover with half of the sauce. (Make sure sauce has been seasoned to your specifications.)
6. Add the rest of the potato's and the rest of the sauce.
7. Put bread in the food processor and blend to the consistency you would like. Dabble the topping  with a little Earth Balance.
8. Bake covered for 1 hour. Start by baking 375 degrees for 1/2 hour, turn the oven to 350 degrees and bake until the potatoes are al dante.

This is the second time I made it. I did not have as many sweet potato's in this time.
Enjoy.

Vegetable Tortilla Roll-ups

These are really good. A friend from Michigan made these on Christmas Day. She put bacon in them, obviously I didn't and they are just as good without the bacon.
The base of the shell had equal parts creamed cheese, sour cream and  mayonnaise spread over the tortilla. Humus would be just as good and so much better for you.
Directions

1. Buy low sodium tortilla shells.
2. Spread with equal parts cream cheese, sour cream and mayonnaise mixture, vegan of course, or hummus of choice.
3. Sprinkle chopped green onions, chopped red peppers, chopped spinach and dried cranberries or dried cherries over the shells. 
4. Roll up very tight. I put toothpick in to hold before I cut them
5. Cut into about 1 1/2 inch pieces.
6. If you are not going to serve immediately cover with press an seal and refrigerate.

I sprinkled about 1/2 teaspoon garlic powder, and  1/2 teaspoon onion powder an a few other seasonings into the cream cheese mixture. Do to your taste.

Very easy and very tasty.

Enjoy!

Just What we Need.
For weeks we have heard over and over what "we need" for Christmas. The advertisers try to convince you that you deserve these things. If the truth be told, whatever we get will not be what we deserve. It is so nice to receive gifts from those we love. But over the long haul things just don't satisfy.

Thankfully, God pays more attention to what we need, than what we say we want. What we truly need is a Saviour and someone to follow, and that would be our Lord Jesus Christ.
How I thank God for sending Jesus on this Christmas Day. As we look at the Bible we see their just is truly no other way to go but to follow Him. We cannot be who He wants us to be without His help.
With the world in the trouble it is, why don't you chose our Saviour's way!

Christmas can be very difficult for many, only He will satisfy and heal your broken heart. Turn to Him today and ask for His help.

To all of my blog friends, I so wish you the best Christmas ever, with the Lord being the most important part of Christmas, your special families and your loved ones.
Remember, Jesus is the reason for the season!

A very Blessed and Merry Christmas to everyone!!

I care so very much about each and everyone of you. You are so very special to me.

Broccoli Stuffed Mushrooms

Ingredients:

• Nonstick cooking spray
• 1-12 oz pkg. portabella mushrooms
• 3 Tablespoons Earth Balance-melted
• 1 1/2 cup chopped broccoli-I used the food processor as I wanted the broccoli chopped quite fine.
• 1/2 cup low sodium panko crumbs
• 1/4 cup cheese of choice
• 4-5 green onions chopped. I would not use a regular onion as it would be way to strong.
• Freshly ground black pepper
• 1 1/2 teaspoon Italian Seasonings
• 1 teaspoon balsamic vinegar

Directions:

1. Heat oven to 350 degrees. Remove stems from mushrooms. Chop in food processor until medium fine. Set aside.
2. Place mushroom caps, stem side down on a parchment lined baking sheet. Spray mushrooms lightly with nonstick cooking spray.
3. Bake at 350 degrees for 10 minutes.
4. Meanwhile, melt Earth Balance in medium saucepan over medium heat.
5. Add chopped mushroom stems, and broccoli.
6.  Saute and stir 3-4 minutes or until broccoli is tender. Stir in panco crumbs,add the rest of the ingredients.
7. Remove mushrooms from oven. Turn mushrooms stem side up and spoon broccoli mixture into the mushrooms.
8. Return to oven. Bake at 350 degrees an additional 10-15 minutes or until heated through.
9. Serve warm.

Enjoy!!!