It’s our first day of Project Veggie, and I sent the kids off to school, made my breakfast of scrambled eggs & grapefruit and congratulated myself on doing so well for the first couple of hours.
…And then I chatted with my sister, who asked me if I packed the kids’ lunches for school.
Um…no, no I didn’t. Didn’t even think about it. So, we’ll see how they do making their own choices in the school cafeteria without any coaching. My prediction? Claire will stick with the program and Luke will eat whatever he wants! I’ve been fighting a constant battle with him to not eat noodles every single day so I’m not feeling optimistic about also making him give up whatever mcnugget type meat substance he’s dishing up to go with them.
Tonight on the menu are Portobello Burgers & Crunchy Cole Slaw. I’ve made these before, and they are always a hit, with carnivores and herbivores alike. The great thing about portobellos – other than the yummy factor – is they have some “meaty” substance to them. So here’s how I do them:
Ingredients you need:
Portobello mushroom caps (take off the big stem and throw it away)
Salt & Pepper
Mozzarella cheese (I like the fresh mozz best)
Basil leaves or pesto
Red bell pepper
Sourdough bread, rolls or buns
How to do it:
Rub a little olive oil all over the mushrooms, sprinkle with salt & pepper and place on a baking sheet upside down like a bowl. Top with basil or pesto, a chunky slice or two of mozzarella, and some sliced peppers. If you want your bread or buns warm and a little on the crunchy side, put them on a separate baking sheet, and brush with a little olive oil or if you are a pesto nut like I am, slather those suckers with pesto. Bake the mushrooms at 350 for about 10 minutes, then slide the bread in and bake another 5 minutes until everything is all melty and wonderful. Build your sandwich. Add other condiments if you want, but these are pretty juicy and gooey without them.
My Crunchy Cole Slaw
Combine the following ingredients:
Brussels sprouts (1/2 – 1 pound) or green cabbage – slice or chop
Purple cabbage (I used about 1/2 a small head) – slice or chop
shredded carrot or two
1/4 cup olive oil
3-4 Tbsp mayo
2 Tbsp lemon juice
1/2 tsp. yellow or dijon mustard
1/4 tsp celery seeds
a pinch of cayenne pepper
a pinch of paprika
Salt & Pepper to taste
You can eat this right away, but it’s really great if you make it a little earlier so it can sit and wallow in its own goodness for awhile. I make a big batch because it’s good for days afterward. If you don’t like leftovers, you may want to cut the recipe in half.