Clean Eating's Veggie and Crab Sushi Cones (Could Be Meatless Monday)

There are many reasons why I'm lucky to have a husband like Nick. One of the qualities I love most about him is that he is willing to try just about anything I make.  I love that he's adventurous when it comes to food.  Even if he doesn't love something I make, he will still eat it and not complain (as long as he's able to add hot sauce....).  There is one thing, however, that he refuses to eat, and that's sushi (well, he won't eat salmon either).

Of course, that didn't stop him from taking me to a sushi restaurant for our three year anniversary.....

And he also took me to Sushi for my 28th birthday.....

But when he walked in and saw me attempting to make sushi cones, all he could do was laugh, "Seriously, sushi?!  Hahaha, you think I'm going to eat that??". 

No, I never thought he would eat it, which is why I chose to make the simple version of sushi, sushi cones.  These babies were so easy, and delicious, I was actually glad I didn't have to share. So in your face Nick!

Crab and Vegetable Sushi Cones

Serves 4 (1 serving is 2 cones)

Modified from a recipe found in Clean Eating Magazine

Ingredients

1 cup brown rice, cooked

1 Tbsp. low sodium soy sauce

2 tsp. rice wine vinegar

8 sheets nori (cut in half, if not already)

1 large red bell pepper , thinly sliced

1 avocado, peeled, pitted, and sliced into thin wedges **

1 large carrot, peeled and finely grated

1 bunch fresh cilantro, stemmed

Optional: 1/2 cup imitation crab

Directions

1.  Add soy sauce and vinegar to the rice and mix well.

2.  On a flat, DRY, work surface, spread one nori sheet and add 1/8 cup rice, plus 1/8th of the pepper, avocado, carrot, avocado and crab to the top half (see photos below)

3.  Fold one bottom corner of nori into center of sheet.  With your finger, gently hold corner in place; fold remaining bottom corner over filling into center of sheet to form a cone.  Hold in place; with a wet fingertip, brush finger along seems to seal edges in place, pressing gently.  Transfer seam side down to a serving plate.  Repeat with remaining ingredients to make 8 cones.

** NOTE:  If you are following a low FODMAPs diet the avocado should be omitted.

Estimated Nutrition Facts (with the imitation crab included)

Nutrition Highlights:  Under 150 calories, low saturated fat, good source of fiber, excellent source of vitamin C and vitamin A.

Be sure not to fill the cones too full because they will fall apart.

No, these were not perfect (I think practice makes perfect, and this was my first time....they didn't hold together well, but they tasted fantastic).

INSTAGRAM!

What's that Nick, you want a bite?  Sorry, all mine!  :)

QUESTION:  Have you ever worked with nori? Made sushi? Made sushi cones?  Give us your tips! Or, recipes!

Thanks for reading.

The Candid Rd

NOTE: I love comments!  But, be sure to come back to read any replies to questions or comments, as they do not go directly to your e-mail.

Cashew, Lentil and Brown Rice-Stuffed Portobello Mushrooms

We have a chef who often comes into the supermarket where I work and demos delicious vegetarian cuisine for the customers.  I sometimes get to be a part of the demos, but other times I just enjoy watching and learning (and eating of course).  Last month Chef Bryan (see below) came in to make a dish that I just had to try.  I knew it was far from FODMAPs-friendly, but I was hoping it could be a new recipe for me to share with my portobello-loving husband, Nick.

I only snapped two photos, since, well....it was a demo and I wasn't a part of it (I didn't want to be rude, seeing as though it was a demo and all).

Not the best photo, but trust me, they were tasty and blog-worthy!

At the end of the demo there happened to be one more mushroom leftover.  I asked Bryan what on Earth he was going to do with it.  He saw that twinkle in my eye and he knew I wanted to bring it home.  So he let me.  When I got home I zapped it in the microwave and gave it to Nick for dinner. I was slightly timid and nervous as I handed him the plate.....

"What is this?", He asked

"Oh it's a delicious portobello mushroom with rice and beans and your favorite, cashews!!"; I said, with an emphasize on the two ingredients I was hoping would win him over; portobello and cashews.

"Oh, ok", he replied, with a nervous look on his face.

After the first bite....

Take note: the dish was not so pretty after carrying it home and zapping it in the microwave, so....I could see why he was slightly uninterested.  Plus, Nick knows I like to feed him "unique" foods ;)

"It's TASTY!", He said.

Oh, thank goodness.  I will have to make this again.

Cashew, Lentil and Brown Rice-Stuffed Portobellos

Serves 6

Ingredients
1 large yellow onion, chopped into small chunks**
1 cup cashews, cut in half **
1.5 Tbsp EVOO**
6 cloves garlic**
1 cup brown rice, cooked
~ 1.5 cups cooked lentils (or 1 can)
4 Tbsp. whole wheat bread crumbs
1/2 cup low sodium vegetable broth
1 tsp. basil
1 Tbsp. thyme leaves
6 portobello mushroom caps, washed and stems removed **
1 large, fresh red tomato, sliced
Sea salt and freshly ground pepper to taste (if needed)

Directions

1.  Preheat your oven to 350 degrees.  In a large skillet saute the onion and the cashews with 1.5 Tbsp. EVOO until onions are soft and slightly brown.  You can add a dash of sea salt and pepper if you'd like.

2.  Stir in garlic and allow to cook for a few more minutes

3.  In a large bowl mix together onion mixture, brown rice, lentils, vegetable broth, bread crumbs, thyme and basil.  Stir well to combine, and season with salt and pepper if you'd like (this step can be done a couple days in advance if you are planning a party! Be sure to store it covered in a refrigerator.)

4.  Brush both sides of each portobello cap and place top side down on a greased baking sheet.

5.  Stuff the caps with the rice mixture and top each cap with a slice of the tomato.

6.  Bake 25-30 minutes, or until the stuffing is browned and the caps begin releasing some juices.

7.  Serve warm.

**NOTE:  This is not a low FODMAPs recipe.  However, if you are like me and you can handle a small amount of beans (with a Beano enzyme tablet of course) and one portobello mushroom cap, then I would modify this recipe by omitting the garlic and using garlic-infused EVOO instead (for the flavor!).  Also, cut the onion into large chunks so they can easily be avoided (although they still might cause problems if you are really sensitive). Oh yeah, and cashews aren't low FODMAPs either.  Darn those oligosaccharides!

Estimated Nutrition Facts for 1 serving, without added salt

Nutrition Highlights:  Under 500 calories, low sodium (if you don't add extra salt to taste), excellent source of fiber (beyond excellent!), and excellent source of protein and iron, good source of vitamin C.

QUESTION:  What's one food that you can't believe that your significant other, or other members of your family, really enjoy??  For me it's portobello mushrooms, like I said above. Nick begs for them.  It's wonderful!  Too bad I can only eat barely a half before I get bloated. 

Thanks for reading!

The Candid Rd

NOTE: I love comments!  But, be sure to come back to read any replies to questions or comments, as they do not go directly to your e-mail.

Gluten Free Monday! Spicy Cashew Veggie Burgers, Chocolate Carmelitas, and Triple Chocolate Spice Cookies

Spicy Cashew Veggie Burgers

Modified from a recipe found on CookingInKarachi

Makes ~6 large burgers
Can be made gluten free and lower FODMAPs

Ingredients

• 1 small onion (1/3 c.), finely chopped**
• 1 clove garlic, crushed and minced**
• 1/2 tsp. cayenne pepper
• 1 T. oil
• 1 T. all-purpose flour (or brown rice flour for gluten-free and low FODMAPs burgers)
• 1/2 cup low-sodium vegetable stock**
• 1.5 cups cashews, raw, salted and ground up **
• 2 – 3 slices whole wheat bread ground into bread crumbs (makes 1-cup) (or use 1-cup gluten free bread crumbs, or use gluten free bread) **
• Black pepper to taste
• Small amount of oil for the baking tray

NOTE:  If following a low-FODMAPs diet omit the onion and garlic.  You can use a garlic-infused olive oil to make up for the garlic taste.  I did this the second time I made these burgers, and they were still absolutely delicious!  Also, get a vegetable stock that is free of garlic and onion, and choose a gluten-free bread crumb. The cashews aren't low FODMAPs either, so this may not be the best low FODMAPs recipe.

Directions

1.  In a large, deep skillet on medium-low heat, put the 1 T. oil. Add the onion and saute for a few minutes, add the garlic and red (cayenne) pepper and cook 1 minute more. Add the flour and stir for 1 min. Add the stock and stir until thickened. Turn off the heat. Add the ground cashew nuts, ground bread, and pepper to taste. Mix well. Allow to cool slightly.

2.  Using your hands, spread a bit of oil on a baking sheet then form 6 burger patties. Swirl each patty around on the tray and then turn over so that both sides have a very light coating of oil.

3. Bake at 350 for about 7-10 minutes (when one side is browned) then turn over and bake a further 5 – 10 min. Serve with condiments, lettuce, and tomato if desired.

Estimated Nutrition Facts for one burger, without bun.

Nutritional highlights; Fairly low in sodium (it would be considered "low sodium" if it had 140 mg sodium or less), zero cholesterol (obviously, there is no animal protein in these burgers), good source of iron, and almost a good source of fiber (eat two and you're all set!).

Nick actually ate a double-stacker burger, and topped it with a runny egg (sorry, no photo, I'm trying to make this post animal-protein free, geez Nick)

I ate mine with just half a bun, and some organic ketchup and tomatoes. But again, I didn't take a picture!

INSTAGRAM!
Follow me at The Candid RD

QUESTION:  What would you put on your Spicy Cashew Burger???

And let's not forget the desserts!  I spent the entire day yesterday making holiday cookies with my mom (who, by the way, is having surgery today and so she had to be on an all liquid diet yesterday as we made cookies.  It was so sad).  Among my favorites were these from The Lean Green Bean (as seen in the Columbus Dispatch).

I was so eager to get them in the oven that I forgot to spray the foil, therefore they weren't too pretty when I started cutting them, so I'm showing you the "before cutting" photo.  They may not have been pretty, but they were so good that my dad actually got angry at me when I wouldn't let him have a second one! We made these gluten free by using gluten free oats and brown rice flour.

These were another favorite of mine; Triple Chocolate Spice Cookies.  Oh my GOSH.  They were delectable.  See the sea salt on top? Yeah, amazing combination of savory and sweet.  These were also gluten free; made with brown rice flour.  That stuff never fails me.

Thanks for reading!

The Candid Rd

NOTE: I love comments!  But, be sure to come back to read any replies to questions or comments, as they do not go directly to your e-mail.

Meatless Monday: Simple & Savory Bella Lasagna

I'll admit it.  I love meaty lasagna. In fact, I'm a huge fan of extra meat in my lasagna. It reminds me of my childhood.  I could easily just eat the insides of the lasagna and leave the noodles for someone else.  That being said, I was pretty surprised by my desire to make this meat-free lasagna recipe the moment I saw it.  It's a meatless lasagna, but the portobellas (in my opinion) truly make up for the lack of meat.  After all, 1-cup of portobella mushrooms has about 5 grams of protein. Not bad. And I much prefer portobellas to lasagna noodles.  Seriously, so much more flavorful and filling.

This was one of those photos I was forced to take at night, when the light was pretty awful.  The photo doesn't come close to indicating its true deliciousness.

Do you ever read diabetes cookbooks?  I do.  I don't even think they should be called diabetes cookbooks, as they deter non-diabetics from reading them and using their recipes (it's true, I tell people I use diabetes cookbooks sometimes and get very strange looks).  In my opinion, a "diabetic diet" is just a healthy, balanced diet that all people should follow!  I mean, it's calorie and carbohydrate controlled, plus it includes fruits, vegetables, whole grains, milk/dairy alternatives, and the occasional treat.  Sounds about right to me.  This recipe was found in Diabetic Living Magazine.  Their recipes are wonderful (I found this year's Thanksgiving recipes in this same magazine.  They were a huge success).

Bella Lasagna

Serves: 4

Slightly modified from a recipe found in Diabetic Living

Ingredients
8 - large portobella mushrooms - stems and gills removed **

1/8 tsp. sea salt
2 - 14.5 oz cans diced tomatoes, drained
1 teaspoon salt-free Italian seasoning **
1 cup shredded part-skim mozzarella cheese
3/4 cup low-fat cottage cheese (1%) **
2 tablespoons fresh Parmesan cheese

 NOTE:  If you're following a low FODMAPs Diet, this probably isn't the best recipe! Mushrooms  contain FODMAP), but I seem to be able to tolerate ~1/2 cup at a time. I omitted the onion from this recipe to make it more tolerable, but there will likely be onion and garlic in the Italian Seasoning (look for a seasoning without those two).  Also, look for Lactaid brand cottage cheese.

Directions

1.  Preheat oven to 425 degrees.  Place mushroom caps, cap side down (rounded side), on an unheated
     broiler pan;  sprinkle with 1/8 tsp salt.  Roast for 15 minutes, rotating pan once.  Reduce oven
     temperature to 350 degrees.

2.  In a saucepan, combine tomatoes and seasoning.  Bring to a boil, reduce heat
     and simmer uncovered for 15 minutes, stirring often.  In a bowl, combine cottage cheese
     and mozzarella cheese.

3.  Spoon 1/3 of the tomato mixture onto the bottom of a 2 qt square baking dish.  Arrange
     4 mushroom caps, cap side down, over tomato mixture.  Spoon 1/4 of the cheese
     mixture over each mushroom.  Spoon another 1/3 of tomato mixture over the cheese.
     Place remaining 4 mushroom caps on top to make stacks.  Spoon remaining tomato mixture over mushrooms. Sprinkle with parmesan. Bake 20 minutes.

Estimated Nutrition Facts for 1/4th of recipe

Nutrition Highlights; Under 250 calories per serving, a good source of Fiber and Iron, and an excellent source of Protein, Vitamin A, Calcium, and Vitamin C.

Looking for a vegetarian lasagna recipe that is more traditional?  Check out last year's recipe for Tempeh and Baby Bella Lasagna.  This was another success in this meat-lover household.

Thanks for reading!

The Candid Rd

NOTE: I love comments!  But, be sure to come back to read any replies to questions or comments, as they do not go directly to your e-mail.

Bean Burgers for Nick's First Meatless Monday

A few weeks ago I made a new black bean burger recipe for dinner and as we were eating Nick said, "I haven't had any meat this entire day." In other words, Nick took part in an unintentional "Meatless Monday!". I was so impressed.

The black bean burger recipe was from Grace at Food, Fitness, FreshAir. As always, I made my own modifications to the recipe. The ingredients highlighted in red were omitted or modified.

Black Bean Burgers
(Makes 8 burgers)

Ingredients

• 15oz. can black beans, drained, rinsed, and patted dry

• 1 red onion, ½ thinly sliced, remaining ½ finely chopped (**contain FODMAPs**)

• 1/2 red bell pepper, diced

• 1 fresh jalapeno, de-seeded and minced (**forgot to buy!**)

• 1 cup corn (**buy something other than sweet corn if you don't want FODMAPs**)

• 3/4 cup whole-wheat breadcrumbs (about 2 slices, toasted and processed) (**buy gluten free if you don't want FODMAPs**)

• 1 Tbsp. chili powder

• 2 tsp. smoked paprika

• 1 Tbsp. + 1 tsp. vegan Worcestershire sauce (** I used 2 tsp. Frank's Red Hot, which contain a small amount of FODMAPs **)

• 1/2 tsp. salt

• 1 cup cilantro, tightly packed (** I accidentally purchased parsley instead. Oops **)

• 2-3 Tbsp. olive oil

• 5-6 whole-wheat hamburger buns (**Use gluten-free if you don't want FODMAPs**)

• Vegenaise or mayo. (**Nick and I used a bit of BBQ sauce to top off our buns**)

Directions

• Heat 1 Tbsp. olive oil in large nonstick skillet. Saute pepper and corn until peppers are tender. Stir in chili pepper, paprika, salt, Frank's Red Hot, and cook another 1-2 minutes.

• Transfer ½ of the mixture into a food processor, scraping any spices remaining on bottom of the pan. Add the beans and breadcrumbs. Puree until smooth. Add parsley, and pulse until combined. Stir in remaining corn/pepper mixture.

• Return nonstick skillet to stove and place over medium-high heat. Coat bottom of pan with a light layer of olive oil. Shape bean mixture into 8 burgers. Cook burgers 2-4 at a time, until outer edges are crisp, about 5-6 minutes.

• Toast your whole wheat buns and add your favorite condiment (and cheese if you want!).

Nutrition Facts
(doesn't include the bread, cheese, or BBQ sauce)

QUESTION: Are you a bean burger lover?!

I am definitely a bean burger lover now! These burgers were delicious. Thanks Grace!

QUESTION: Any big plans for the week and upcoming holiday weekend? Nick and I are having our second annual "Fourth of July Party" so we've got a lot of work to do to prepare. I'm very excited though, I love throwing parties!