Stuffed Mushrooms

Hi guys! I’m back at school again, and back to making lunches. On my Instagram story you can see what I’m eating for lunch each day, which will hopefully give you some inspiration. I’d also like to do some more lunch recipes in the future;)

Today, however, I’d like to feature one of my favourite veggies: Mushrooms!! I love mushrooms so much- they have a great earthy and deep flavour that is rich and delicious. They’re great any way you prepare them; sautéed, roasted, fried, or even raw with some hummus! I have a tasty stuffed mushroom recipe for you guys that also packs in some protein because it uses soft tofu in the stuffing. If you’re new to using tofu or would like to learn more about it, I give sort of the run down on this soy protein in my previous post, Soy Marinated Tofu.

From the sautéed onion to the splash of balsamic vinegar and fresh thyme, everything about these mushrooms screams homey deliciousness! Hope you enjoy;)))

Stuffed Mushrooms

Serves: 3-4

Total Time: 50 minutes

Ingredients:

  • 1 tbs olive oil
  • 1/4 of a large onion, diced
  • 1 clove of garlic, minced
  • 12 medium sized white mushrooms
  • 1 tsp dried Thyme leaves (or 1/2 tsp ground thyme)
  • 2 tbs balsamic vinegar
  • 1 block (85g) soft tofu
  • Salt and pepper to taste

Directions:

  1. Wash the mushrooms and remove the stems by gently pulling them out. Set the mushroom caps aside and dice the stems.
  2. In a small bowl, mash the soft tofu until it resembles cottage cheese. Set aside.
  3. Heat the olive oil in a pan over medium heat. Add in the onion and cook until translucent, about 6 minutes. Add in the garlic and mushroom stems, and cook for an additional 2 minutes.
  4. Pour in the balsamic vinegar and add in the thyme. Let the mixture cook for about 4 more minutes, until most of the liquid has cooked off.
  5. Add in the soft tofu and stir, combining all of the ingredients before letting them cook for an additional 4 minutes, then remove from the heat and season with salt and pepper.
  6. Preheat your oven to 400 degrees Fahrenheit.
  7. Place the hollow mushroom caps on a parchment lined baking sheet. Scoop about a teaspoon of filling into each.
  8. Place in the oven and bake for 20 minutes.
  9. Enjoy!!

Have a great week everyone!

Yours Truly,

MyDayIsBooked;)

Soy Marinated Tofu

Hey there! This year I’d like to start eating more plant-based, and exploring different kinds of plant protein. Although everything that I post on MyDayIsBooked is usually vegan, I’m not a vegan or vegetarian myself.

I feel like tofu is a little intimidating to a lot of people, because it’s not something that they cook very often. I cooked it for the first time a few weeks ago, and it’s actually super easy and delicious! In this post I’ll give you the run down on how to cook tofu, plus an awesome marinade to get you started.

Tofu

Tofu is a plant-based protein source made from soy beans. The varieties of firmness range from silken to extra firm. Silken and soft tofu are usually blended up in desserts, and medium to extra firm are used fried, sautéed, baked or steamed. This is because the firmer types stand up better to marinades and being cut into cubes and cooked. Pressing tofu is a common technique that gets rid of extra water in the tofu, letting you achieve a crispier texture. If you’d like to press your tofu, place a block of it on a folded dish towel on a sheet pan, and place another folded dish towel on top. On top of that dish towel, put something heavy such as a book or pan weighted with cans. Leave the tofu to be pressed for about a half an hour. The recipe in this post does not call for you to press your tofu, and it is by no means necessary.

Soy-Marinated Tofu

Serves: 2

Total Time: 40 minutes +

Ingredients:

  • 1 175g block of extra firm tofu
  • 1 tbs olive oil
  • 1/4 cup soy sauce
  • Juice of 1/2 a lime
  • 1 clove of garlic, smashed

Directions:

  1. Cut a slit in the package of tofu and drain all of the water out. Remove the block from the package and cuto it into one centimetre cubes. Place them in a large ziplock bag.
  2. Add the soy sauce, lime juice, and garlic into the bag. Squeeze all of the air out and then seal, giving it a shake to combine the soy and lime juice, then placing it in the fridge for at least thirty minutes, and up 4 hours.
  3. When the tofu is finished marinating, heat the olive oil in a pan over medium heat. Pour the marinade form the bag into a bowl, and dump the cubes of tofu into the pan. Cook until slightly browned on each side; about 1-2 minutes per side.
  4. Eat in a bowl with quinoa, in wraps, or in a stir fry, and use the leftover marinade as a sauce. I ate mine in a bowl with sprouts, avocado, roasted sweet potato, quinoa and kimchi;)

I hope that was helpful and that you’ll try tofu sometime!

Yours Truly,

MyDayIsBooked;))

Chickpea Salad Stuffed Sweet Potatoes

Happy New Year!!🥳🥳🎉🎉 I can’t believe it’s 2020 and the start of a new decade!! If some of your New Years resolutions are to eat a bit healthier or try out some new recipes, than this is the place to be;)

Today I have a delicious stuffed sweet potato recipe that is great for lunch or dinner, and the chickpea salad stuffing can be enjoyed for days after as a quick school lunch. I’d like to be a bit more organized when it comes to lunches this year so that I have more time in the morning (to read books). So this recipe is perfect! Hope you enjoy;)

Chickpea Salad Stuffed Sweet Potatoes

Serves: 1-2 (plus extra salad for lunches)

Total Time: 30 minutes

Ingredients:

  • 1 small sweet potato
  • 1 tbs olive oil
  • 1 can of chickpeas, drained and rinsed
  • 1 heaping tablespoon of hummus (I used roasted red pepper flavour, but any other flavour would work)
  • 2 tbsp balsamic vinegar
  • 1 small bell pepper, diced
  • 1/4 cup chopped walnuts
  • 1 cup cooked quinoa
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Wash the sweet potato and cut it in half lengthwise. Place the halves skin side up on a parchment lined baking sheet, and rub them with the olive oil. Poke a few holes into the potato with a fork, and place in the oven. Bake for about 30 minutes, until soft.
  3. In a large bowl, mix together the chickpeas, hummus, balsamic vinegar, diced peppers, quinoa, and walnuts.
  4. Once the sweet potatoes are soft, scoop out some of the flesh from the middle of each half and mash it into the chickpea salad. Place the potatoes on a plate and scoop an equal amount of chickpea salad into each, saving the rest for later.
  5. Enjoy!!

First post of 2020 done! Thanks for all of your support in 2019;) Can’t wait for all of the new recipes and bullet journal spreads coming in 2020!

Yours Truly,

MyDayIsBooked;))

Roasted Tomato Soup

Hi there! Nothing hits the spot quite like a big bowl of soup. Ok I guess a scoop of peanut butter hits the spot too, but in the winter I could eat soup all day, and tomato soup is one of my favourites. This recipe uses roasted tomatoes, garlic and onions to pack in the flavour, and blending everything at the end creates a smooth texture that is to die for! There’s no broth in this soup either- just tomato upon tomato upon tomato, which is the way it should be. Hope you enjoy this delicious classic!😊😊

Roasted Tomato Soup

Serves: 4-6

Total Time: 50 minutes

Ingredients:

  • 3 medium sized tomatoes, cut in half
  • 1/2 a white or yellow onion, cut into wedges
  • 4 cloves of garlic, left in the skins
  • 2 tbs + 1 tsp olive oil
  • 1 can crushed tomatoes
  • 1 tbsp tomato paste
  • 1/2 tbsp dried basil
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Place the halved tomatoes and wedges of onions on a parchment lined baking sheet and toss in 2 tbsp of olive oil. Place the garlic cloves on a small section of tin foil, toss in the tsp of olive oil and wrap up tightly, placing the package on the pan. Season the veggies with salt and pepper and bake for 30-35 minutes, until the tomatoes are soft and the onions are slightly charred.
  3. In a large pot, combine the roasted tomatoes, onions, crushed tomatoes, tomato paste, basil, and more salt and pepper. Wait until the tinfoil has cooled off before removing the garlic cloves from the packet and their skins to add them to the pot. Stir and bring to a boil, then cover and simmer for ten minutes.
  4. Remove from the heat and scoop the contents of the pot into a blender. Blend until smooth and enjoy!

Hope that the last week leading up to Christmas is a great one! See you Friday;)

Yours Truly,

MyDayIsBooked;)))

Maple Balsamic Brussels Sprouts

Ok, these Brussels sprouts are life changing. LIFE. CHANGING. If you’re a Brussels sprout hater, than this combination of sweet and vinegary flavours will convert you. They’re crispy and easy to make as well! These sprouts are a great addition to your holiday menu. Here’s the recipe.

Maple Balsamic Brussels Sprouts

Total Time: 40 minutes

Serves: 2

Ingredients:

  • 13 Brussels sprouts, cut in half lengthwise
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the Brussels sprouts with the olive oil on a sheet pan lined with parchment. Sprinkle with salt and pepper.
  3. Bake for about 25 minutes, until crispy.
  4. Transfer to a bowl and toss with the balsamic and maple syrup. Put back on the pan and bake for another 5 minutes.
  5. Remove from the oven and enjoy!

Hope you enjoy this holiday recipe!

Yours Truly,

MyDayIsBooked;))