I marinated the Portabella Mushrooms in Soy Vay Veri Veri Teriyaki sauce, sauteed ‘em up and served them on a bun with fresh lettuce and tomatoes. So easy and delicious!
Portabella Mushroom Burger with Sweet White Corn on the Cob
Tag archives: vegetarian
Breakfast Pizza, Italian Style
27Feb09
Also good for brunch!
Ingredients*
1 large Boboli (or other pre-made) pizza crust
3 eggs, beaten
1/2-1 C (or so) Italian blend shredded cheese (just make sure there’s Mozzarella in it)
Salt and Pepper
Sun dried tomatoes in olive oil
red onion, thinly sliced**
fresh basil, chopped into small pieces (I used scissors and snipped it instead)
Directions
Arrange the toppings on the crust however you like. Toppings first? Yes! Trust me, it works better that way. Beat eggs and add salt (if desired since the cheese is salty) and pepper. Spread cheese liberally over the toppings on the pizza crust. Pour egg mixture evenly over the cheese. Place pizza on a baking sheet because spills are likely. Don’t use foil like I did or you’ll be peeling little pieces off the bottom of the crust. Bake in a 400° oven for 12-15 minutes or until the center is set (doesn’t jiggle).
* I don’t specify the amount/quantity of toppings, so just used your best judgment. 
** I don’t really like crunchy stuff on my pizza, so I put the red onions in a zipper bag and nuked them (in the microwave) for about 30 seconds to soften them up.
Toppings go first
The finished pizza
Mehak Indian Cuisine in Berkeley
27Feb09Maddy and I took my Mom to Mehak Indian Cuisine (2449 Sacramento St. in Berkeley) for her birthday. She’d wanted to go to Breads of India, which is right across the street, but it wasn’t open yet. I’m glad Mehak turned out to be so good… it’s a rather unfortunate name, but a great restaurant!
Navrattan Korma and Aloo Gobi
Tandoori Salmon
Vegetable Samosa
Papadum
The Plate of Indian Food
Masala Tea, creamy and delicious!
Vegetarian Tacos even meat-eaters will love!
27Feb09
Ingredients:
2 cans reduced sodium garbanzo beans
1 packet Taco Seasoning (any brand)*
shredded lettuce
stone-ground corn tortillas, lard-free flour tortillas, or hard taco shells
diced tomatoes
avocado
shredded cheese*
sour cream*
any other items you like on your taco
Directions: Combine garbanzo beans with taco mix. For juicier filling, use all liquid from garbanzo beans. For less juicy filling, use liquid from only one can. Simmer over medium heat for 10-15 minutes, stirring occasionally. Lightly mash the garbanzo beans with a fork or bean masher. This not only keeps them from rolling out of your taco shells, but gives them a ground beef-like texture. Heat the tortillas under a broiler or in a non-stick skillet. Spread some of the bean mixture on the tortilla, then top with the other ingredients. Enjoy!
* To make this a vegan dish, make sure the taco seasoning does not include whey or milk solids, and substitute vegan cheese, such as Vegan Gourmet: www.followyourheart.com/cheese.php and sour cream, such as Tofutti’s Sour Supreme: www.tofutti.com/soursupreme.0.asp
Adapted from the Garbanzo Tacos recipe found here: vegweb.com/index.php?topic=5911.0
