This impressive mushroom wellington will steal the show on your holiday table!  Savory umami mushrooms, caramelized onions, and wilted spinach are enrobed in a crispy puff pastry crust.

Vegetarian, Serves 4

Adapted from Oh My Veggies Vegan Mushroom Wellington

Important Notes:

*Be sure to read preparation instructions for the puff pastry dough before starting this recipe! Puff pastry dough typically needs to be defrosted for at least 1 hour prior to use.

This recipe does require a fair amount of prep cooking.  To help with this, you can prepare this recipe over two days, completing steps 1-4 a day in advance.  Refrigerate the filling until ready to assemble the loaf.

Directions:

1. Prepare the onions:
   1. Heat two tablespoons of olive oil in a large saute pan over medium heat. Add the sliced onions and cook until deeply golden brown, about 30-40 minutes. Stir occasionally to prevent any onions from burning, and turn down the heat if necessary.  
   2. When the onions are finished, add ½ teaspoon of dried thyme and 2 tablespoons of Worcestershire sauce to the pan and immediately scrape the bottom of the pan to get all those tasty browned bits up.  Salt and pepper to taste. Place on a plate and allow to cool.
2. Prepare the portobello mushrooms:
   1. Using the same pan, add another tablespoon of oil and place the large portobello caps into the pan.  Cook for 5 minutes on each side, then set aside to cool on a separate plate.
3. Prepare the mushroom medley:
   1. Again in the same pan, add the last 1 tablespoon of olive oil to the pan and the gourmet blend of mushrooms.  Cook for 6 minutes until soft, then sprinkle with garlic powder, ½ teaspoon of dried thyme, and deglaze the pan with a couple tablespoons of white wine, being sure to scrape up all those delicious browned bits.  Cook until the liquid evaporates, then set on a plate to cool.
4. Prepare the spinach:
   1. In a large microwavable bowl, add the baby spinach.  Cover with a silicone lid and steam in the microwave for 3 minutes.  Squeeze the spinach and discard any excess water, then set aside to cool.
   2. Alternatively, you can saute the spinach in a small pan until wilted.

Assemble the Mushroom Wellington loaf:

1. 1. Preheat the oven to 400 degrees.  Place the defrosted puff pastry sheet on a silicone-mat-lined or parchment-paper-lined baking sheet.  
   2. Leaving ½” around the edge, layer the veggies over one third of the puff pastry sheet as follows: ½ of the caramelized onions, then ½ of the spinach, then ½ of the mushroom medley.  Spread the dijon mustard over the large portobello mushrooms, then place them on top of the mushroom medley, two by two.  Top the mushrooms with the remaining caramelized onions, spinach, and mushroom medley.
   3. Carefully pull the puff pastry sheet over the layered mushrooms, onions, and spinach to create a log shape, and press the edges to seal.  Adjust the log on the baking sheet so the seam is under the log. 
   4. Gently score the top of the log in a cross hatch pattern, then brush with the beaten egg.  Place the pastry in the freezer for 10 minutes.  Repeat this egg wash/freeze process again.
   5. Bake in the oven for 30-35 minutes, or until golden brown.  Serve immediately next to your favorite salad or holiday sides.

This recipe is from Home Chef and OPL Community member Kristina Shane.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Enjoy this warm and hearty butternut squash soup and grilled cheese sandwich for lunch or dinner. It is a comforting winter meal.

Servings: 4

Instructions:

1. Preheat the oven to 400 degrees F.
2. On a baking sheet lined with parchment paper, toss together olive oil, butternut squash, 1 tablespoon thyme, 1 tablespoon rosemary, dash of cayenne, salt and pepper.  Slice the top of the garlic bulb and drizzle with olive oil.  Wrap the bulb of garlic in tin foil and place on a baking sheet. Bake for 30-35 minutes. 
3. Bring the veggie stock to a boil on the stove and add butternut squash, onions, and garlic to the pot.  Bring to a boil and then lower to medium heat.  Cook for 10 minutes.
4. Use an emulsion blender to bring the soup to a smooth consistency. In a large skillet over low/medium heat, melt 2 tablespoons of butter.  Slice your bread (or use pre-sliced bread) and put on the pan.  Shred your cheese and sprinkle on a liberal amount.  Cook until the bread is golden brown and finish off in the oven for 3 minutes for ultimate melted cheese.   

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member Sarah Biddle

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

This minestrone soup recipe has been one of my favorite comfort soups for many years.  At the end of the summer season —  when fresh green beans, zucchini, tomatoes, and herbs are still in supply — I like to make this soup and freeze it for the cold months ahead. It is full of vitamins, nutrients and antioxidants, and tastes delicious!  You can serve this by itself or with homemade crackers, a grilled cheese sandwich, or crusty multigrain bread.

Recipe adapted from Italian Cooking Class Cookbook, Beckman House New York

Servings: Makes about 12 cups (3L); 8 – 10 servings.

Instructions:

1. 1. Peel the carrots; chop coarsely.  Chop celery coarsely. Chop onions.  Peel the potato; cut into 3/4 inch (2cm) cubes.  Trim green beans; cut into 1-inch (2.5 cm) pieces.  Trim zucchini; cut into 1/2-inch (1.5 cm) cubes.  Coarsely shred cabbage.  Mince garlic.
   2. Heat oil and butter in a 5-quart (5L) Dutch oven over medium heat.  Add onions; sauté stirring occasionally, until soft and golden but not brown, about 6 to 8 minutes.  Stir in carrots and potato; sauté for 5 minutes.  Stir in celery and green beans; sauté 5 minutes.  Stir in zucchini; sauté for 5 minutes.  Stir in cabbage and garlic; cook for 1 minute.
   3. Add broth, water, and liquid from tomatoes to the pan.  Chop tomatoes coarsely; add to pan.  Stir in salt, basil, rosemary, pepper, and bay leaf.  Heat to boiling; reduce heat to low.  Cover, simmer for 1 ½ hours, stirring occasionally.
   4. Rinse and drain beans; add beans to soup.  Cook uncovered over medium-low heat, stirring occasionally, until soup is thick, about 30 to 40 minutes. Remove bay leaf.

   Note: This minestrone soup can be served with grated parmesan cheese if desired.

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Vintage Homestyle Sweet Corn Pancakes  are adaptable and delicious, and can be modified to fit either a sweet or savory flavor profile.

One summer many years ago, a relative asked if I had ever tried sweet corn pancakes.  I hadn’t, and decided to look for a recipe.  While I found recipes for corn fritters, I didn’t find any recipes for sweet corn pancakes.  So I adapted this recipe from an old cookbook, updating it by using coconut oil, oat flour, brown sugar, and unsweetened almond milk.  It is now one of my favorite corn recipes, with or without my favorite local honey or maple syrup.  These pancakes can also be savory, making them perfect for picnics, hikes, or simply an afternoon treat.

Adapted from The Good Housekeeping Illustrated Cookbook, 1980 Edition by Zoe Coulson.

Makes 12 four-inch pancakes

Instructions:

1. In a large bowl, mix the first 4 ingredients. In a small bowl, beat the egg for 30 seconds, then stir in the almond milk and 2 tablespoons of coconut oil. Add to the flour mixture and stir until the flour is moistened.
2. Heat skillet or griddle over medium-high heat until a drop of water sizzles. Brush lightly with coconut oil.
3. Pour batter by 1/4 cupfuls onto a hot skillet or griddle, making a few pancakes at a time.
4. Cook until bubbles burst and edges look dry, approximately 90 seconds. With a spatula, turn and cook until the underside is golden, about 90 seconds.
5. Place on a heated platter, and keep warm. Brush skillet with more coconut oil, if needed, before starting on the next batch. Serve with butter and maple syrup or honey.

For a savory variation: 

Add 1/4 cup cilantro, basil, or parsley, 1/2 tsp sea salt and coarsely ground black pepper, and 2 scallions, green and white, finely chopped.

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Take advantage of your farmers market’s offerings with this easy and delicious recipe.  Tomatoes, peas, and feta make a lovely lunch bursting with flavors!  This is a recipe from Greenfeast: Spring, Summer by Nigel Slater.  Serve with an iced tea, lemonade, or white wine.

Serves 2

Instructions:

1. In a small food processor, combine the lemon juice, olive oil, mint leaves, and parsley.  Process until it is a thick dressing.
2. Slice the tomatoes and place on the plate.  Top with pepper and some of the dressing.
3. Clean and cut radishes and spring onions, then add to the plate.
4. Combine the peas, feta cheese, and the rest of the dressing.  Add to the plate and serve.

Get creative with this recipe!  What else can you pair with Tomatoes, Peas, and Feta for a satisfying salad?

Discover more of Nigel Slater’s recipes from Greenfeast: Spring, Summer.  It’s available at BetterWorldBooks and other retailers near you.

This recipe was contributed by OPL Founder & Wayfinder Lorie Buckingham.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

There is something sensuous about a stew with red wine that simmers well before dinner time. It wafts from the kitchen and throughout your home and builds anticipation for a hearty warm meal.  This vegetarian mushroom bourguignon will make your tastebuds sing and your home smell amazing!

Traditional French bourguignon is a beef dish that simmers low and slow all day.  This vegetarian version is made with mushrooms, which are far less taxing on the environment.  While it may be a lighter dish than it’s beef-laden brethren, it’s certainly not short on flavor!  The red wine in this dish adds a rich taste to the dish.  We encourage the chef to enjoy a glass of wine while this lovely vegetarian mushroom borguignon is simmering!

Servings: 4-6

This recipe contributed by OPL Founder & Wayfinder Lorie Buckingham.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Depending on the seasonality of the year, there are several fruits that you can substitute in this Strawberry Rhubarb Crumble recipe. This strawberry and rhubarb crumble is a family favorite this time of year. Served warm with vanilla ice cream or frozen vanilla yogurt is simply delicious.

Preparation time: 20 minutes

Baking time: 30 – 35 minutes

Instructions:

• Preheat the oven to 375 degrees F (180 C) and grease an 8 by an 8-inch square baking pan.
• Place oats, flour, coconut, brown sugar, and salt. In a bowl and mix.
• Add the melted butter and stir until it is lumpy. Add a touch more flour if the mixture looks too wet.
• Put 1/3 of the crumble mixture aside.
• Put the rest of the crumble mixture into the prepared baking pan and press down evenly.
• In a 2-quart pan, add the rhubarb, strawberries, granulated sugar, lemon juice, ginger, cornstarch, and 2 teaspoons of water and mix well. Cook. Uncovered on medium-low heat for 5 minutes.
• Spread the fruit onto the prepared crumble base.
• Sprinkle the reserved crumble mixture over the warm fruit and bake for 30-35 minutes.
• Cut into squares, serve warm with frozen custard, or cool completely, and serve as a snack.
• Store leftovers in the refrigerator in a reusable container.

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

This healthy and surprisingly good  vegetarian take on the traditional Italian chicken parmesan recipe will turn you into a tofu fan. Parmesan tofu cutlets are so adaptable to whatever cuisine you prepare.  Simply change up the marinating seasoning and marinate for about 30 minutes or longer for a more intense flavor. 

I like to prepare them as parmesan tofu cutlets covered with marinara sauce and sprinkled with shaved parmesan cheese and red hot pepper seeds. Add a side salad, and voila! – you have a delicious, nutritious dinner. Need a primer for cooking with tofu? Follow our tips and tricks for mastering this versatile protein.

Adapted from Prevention’s Quick and Healthy Low-Fat Cooking

Servings:  4

Instructions:

1. Cut tofu into 1/4 inch slices.
2. In a shallow bowl, whisk together the eggs, minced garlic, milk, and pepper.
3. In another medium-sized shallow bowl, combine the panko, Italian seasoning, and parmesan.
4. Dip the tofu slices into the egg mixture, then into the crumb mixture, coating both sides evenly.
5. Place the tofu on a baking sheet that has been coated with olive oil or use parchment paper in place of the olive oil.
6. Bake at 350 degrees F for 20 minutes.   Flip the slices and bake for another 15 minutes or until golden. 
7. Serve with freshly prepared pasta and marinara sauce topped with extra shaved parmesan cheese.

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Now is a great time to experience warm and comforting, plant-based food. This Veggie Pot Pie is super satisfying and is good for you and the planet!  This recipe includes yam, squash, and mushrooms to make it even more flavorful.

Servings: Makes 6-8 servings

Instructions:

1. Prep all your ingredients.
2. Preheat your oven to 425 F.
3. Boil a pot of water, add your chopped yam, butternut, and delicata squash, and boil gently for about 15 minutes. When there are 2 minutes left on the timer, add your frozen peas to the mix.
4. Drain and set aside.
5. In a large skillet over medium heat, melt butter and olive oil, add onions and garlic, and cook for about 2 minutes. Add carrot and celery and cook for another 3 minutes. Stir in the salt, pepper, and celery seed.
6. Add the boiled yam, butternut, and delicata squash to the large skillet with vegetables and mix gently.
7. In a small saucepan, slowly add the almond milk and vegetable broth and bring to a slight boil.  
8. In a small cup, add cornstarch and about 4-5 tablespoons of the almond milk and vegetable broth mixture, stirring till the corn starch has dissolved. Slowly add this mixture into the small saucepan with liquids and whisk for about 5 minutes until thickened on medium-low heat.
9. Remove from heat and set aside.
10. Place your bottom crust into a 1x9x12 baking pan and pre-bake for 5 minutes. Remove from the oven and set aside.
11. Add sauce to the veggies in the large skillet and mix gently to combine.
12. Add filling into the bottom pie crust, top with sliced mushrooms, and sprinkle with salt and pepper.
13. Cover with top pie crust, seal edges, and then cut several small slits into the top of the pie crust to allow steam to escape. Since the bubbly filling may spill over as the pie is baking, make sure to put a larger baking sheet than a baking pan on the bottom rack so that you will not have a mess to clean up.
14. Bake in the preheated oven for about 30 minutes or until pastry is golden brown and filling is bubbly.
15. Remove veggie pot pie from the oven and allow it to cool for 10 minutes before serving.

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!