Sauteed Mushrooms with Spinach and Pepper

4 T olive oil
8 oz. any kind mushrooms slice 1/4 " thick
salt and pepper
1 garlic clove slivered
1 lb spinach ( i used frozen organic) stems removed.

melt 2 T oil add mushrooms, cook over high heat, only about 5 minutes,season with salt and pepper and remove.

add remaining oil and garlic. add the spinach when pan is hot, sprinkle with salt, cook until tender, and most of moisture is evaporated. return mushrooms to the pan and toss with spinach.
adjust seasonings.

you can add tofu or cooked chicken to this as well. but it was quite satisfying even without a lot of extra protein.

this is from vegetarian cooking for everyone deborah madison

Sweet Potato Maouda

This is a variation on an old family recipe of Itzhak's. its a kind of frittata, maybe?

2 very large yams or sweet potatoes cooked and mashed
a lot of chopped onions lightly sauteed
peas also slightly sauteed
whatever vegetables that you have lying around steamed or lightly sauteed (we used some carrots)
4 eggs
5 spice powder
a little salt

mix it all up and press it into a heavy skillet. cook maybe ten minutes on 1st side, flip it, and 5 or more minutes on second side or until nicely browned.

this was fluffy and yummy. for more protein you can add bits of cooked chicken or meat or tofu.

Buckwheat Crepes

.100% buckwheat crepes

1 cup buckwheat flour
2 eggs
1 1/4 cup milk (or, more correctly, milk substitutes like soy, rice, or almond milk)
2 T. honey or maple syrup or sugar
1 tsp. salt.

less liquid would probably yield more of a pancake.

for vegetable crepes, use less sweetener.
add any finely chopped vegetables: onions, leeks, mushrooms, broccoli, asparagus, whatever.
you can cook this a little and then add before flipping to the second side (or not).

for dessert or breakfast crepes add fruit and maintain the amount of sweetener.

enjoy! these were great.

this blog was created to share recipes that i have adapted, invented, or frankly stolen
to accomodate my very limited diet.

recipes are gluten free, dairy free, and mostly vegetarian.
i require good taste and haven't looked too closely at caloric content. however, hewing to these
limitations has pretty much kept the fattening quotient within moderate limits.

i welcome feedback.