Is anybody out there ready for summer yet? I know it’s only the beginning of February but, I swear, this has been the longest January in history.
I was at the bank yesterday and I almost wrote “January 64th, 2018” on my deposit…that’s how long January has felt to me.
Maybe if we start working on our beach bodies, Mother Nature will get the hint.
It’s worth a try, no?
Let’s start with this hearty dish.
Not only is it healthy, but it’s high in protein, light on the stomach and vegan.
It doesn’t get better than that!
Waiiiittt…don’t leave just yet, Mr. Meateater.
This dish gets it’s heartiness from a mushroom and walnut mix that truly mimics ground beef. I’m tellllling you…it reallllly does!
With these healthy ingredients, this dish will have you running for the closest bikini shop before you know it!
- 8 button mushrooms (about 300 g), sliced
- 1/2 cup minced toasted walnuts
- 1/2 small sweet onion, chopped
- 2 cloves garlic
- 3 tbsp olive oil, divided
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 3 zucchinis
- 1 small container cherry tomatoes (about 1 1/2 cups), halved
- 1/2 c kalamata olives, minced
- After mushrooms are washed, dry them with a paper towel and slice; set aside.
- Combine sliced mushrooms, walnuts, onion, and garlic to food processor bowl.
- Pulse until mushrooms and walnuts are processed into small pieces (you might have to remove pieces stuck to sides with a spatula in order to process all ingredients; be careful not to process too long or your mushrooms and walnuts will be formed into a paste…you want small, crumbly pieces).
- In a large skillet, over medium heat, add 2 tbsp olive oil.
- Once oil is heated, add contents from food processor; add oregano, salt and pepper and stir together.
- Continue to stir occasionally while cooking mushroom and walnut mixture for about 5 minutes or until mushroom & walnuts are beginning to brown (you want the moisture to be removed from the mushrooms).
- While the mushroom and walnut mix is cooking, put your zucchinis through a zoodler (minced the middle piece and the ends and add into the mushroom mixture; keep cooking).
- Once the mushroom mix is done, add the tomatoes and cook for about 5 minutes (you want them to be fresh, but warmed through) and then add the zucchini noodles and olives; stir to incorporate the mushroom mix into the noodles (careful not to overcook the zucchini noodles)
- Remove pan from heat and plate the mixture; drizzle with the remaining olive oil and serve.