Nutrition CHAMPS to the Rescue!

I was please as vegan punch when Veggie Queen, Jill Nussinow emailed to ask me to contribute a few jazzy recipes to her excellent book, Nutrition CHAMPS. Nutrition CHAMPS is filled with 200 recipes, many of which are gluten-free, no oil, low or no sugar and salt. The chapters span six groups of plant-based pleasures with tasty recipes in each category:

Cruciferous Vegetables

Herbs and Spices

Alliums

Mushrooms

Pulses (beans, peas and lentils)

Seeds and Nuts

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Nutrition CHAMPS shares the health benefits of each food category, with tempting recipes that you can eat daily. The tempting dishes highlight breakfast to desserts, including raw, cooked and pressure cooked. Jill's recipes are augmented by offerings from other fabulous cookbook authors, bloggers and writers including Dreena Burton, Chef AJ, Kathy Hester, Robin Robertson and of course – yours truly! Read more or order the book here.

Here’s one of my jazzylicious recipes from the book – so quick and easy too!

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Quick-Stuffed Crimini Mushrooms

Serves 4

These quick to prepare, but totally tasty stuffed mushrooms make the perfect side dish, starter course or appetizer for any festive meal. A pop of fresh basil compliments the rustic combination of chopped walnuts and whole grain bread cubes, while the garlic adds a punch of classic flavor.

8 ounces crimini mushrooms, cleaned and stemmed

1 large slice whole grain bread, diced

2 cloves garlic, minced

1 tablespoon fresh chopped basil, or 1 teaspoon dried basil

2 teaspoons finely chopped walnuts

1/8 teaspoon sea salt

1 tablespoon vegetable broth, plus more as needed

Preheat the oven to 350 ̊F. Line a large, rimmed baking sheet with unbleached parchment paper. Place the bread, garlic, basil, walnuts and sea salt in a medium bowl. Stir to combine. Add the vegetable broth and stir gently to combine. If the stuffing seems dry, add more vegetable broth one teaspoon at a time until the mixture is moist, but not soupy.

Spoon a generous spoonful of stuffing into each mushroom cap and press it firmly into the cap. Put the mushrooms on the prepared baking sheet.

Cover and bake for 40 minutes. Uncover and bake 10 minutes more, or until the stuffing is crisp and golden.

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Jill Nussinow, aka The Veggie Queen™ is a Registered Dietitian who has been teaching plant-based, whole foods cooking almost 30 years at Santa Rosa Junior College and elsewhere throughout the US and beyond. She is the author of three award-winning cookbooks: Nutrition CHAMPS: The Veggie Queen’s Guide to Eating and Cooking for Optimum Health, Happiness, Energy and Vitality, The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes,  and  The Veggie Queen: Vegetables Get the Royal Treatment, and, and stars in the DVD: Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes.  Jill’s website is www.theveggiequeen.com. You can see her in action on You Tube at TheVQ. Read more about Nutrition CHAMPS or order the book here

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