Center For Living Peace

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Meatless Monday: Portobello Mushroom Burgers

Hello Everyone!

Do you smell those wood chips burning? Do you hear the kids playing outside? You should, because Summer is here once again! With another summer, comes another reason to fire up that grill and have a pleasant get together with your friends and family. Tantalize their taste buds with this delicious and easy grilling recipe the next time they come over!

Portobello Mushroom Burgers

Portobello mushrooms are not only delicious and easy to grill, but they are also very high in Vitamin D (and when you expose them temporarily to the sun, the amount of Vitamin D actually increases!). Portobello Mushrooms have also been found to decrease the incidence of breast cancer in women, and bolster the immune system!

 

Ingredients (4 Servings)

  • 4 Portobello Mushroom Caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon minced garlic
  • salt and pepper to taste

Directions

  1. Place the mushroom caps (smooth side up) in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour the mixture over the mushrooms and let it stand at room temperature for 15 minutes or so, turning twice.
  2. Preheat grill to medium-high heat
  3. Brush the grate with oil (so the mushrooms don’t stick!). Place the mushrooms on the grill, and save that delicious marinade for basting. Grill for 5 to 8 minutes on each side, or until they feel tender. Brush the mushrooms with the marinade frequently.
  4. Top with cheese and other burger toppings! Get creative!

 

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Meatless Monday: Black Bean Cakes

For today’s Meatless Monday recipe we are delivering you a full meal packed with protein and deliciousness!  You will be too preoccupied with black bean cakes, eggs, and a side salad to realize that you have eaten a completely vegetarian meal.  Celebrate Meatless Monday with this recipe!

 

This recipe was taken from my recipes!

 

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Ingredients:

Cakes:

  • 3 tablespoons canola oil, divided
  • 5 large eggs, divided
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup panko, divided
  • 1/4 cup finely chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1 garlic clove, mince

Salad:

  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons fresh lime juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups mixed baby lettuce

Directions:

  1. Place 1 tablespoon canola oil, 1 egg, and beans in a food processor. Pulse 20 times or until mixture becomes a coarsely chopped paste. Combine bean mixture, 5 tablespoons panko, onions, and next 5 ingredients in a bowl.
  2. Place 3 tablespoons panko in a dish. Divide bean mixture into 4 equal portions. Shape each into a 3/4-inch-thick patty; dredge in panko. Heat a nonstick skillet over medium-high heat. Add 4 teaspoons canola oil. Add patties; cook 3 minutes on each side. Remove from pan. Wipe pan clean. Add remaining 2 teaspoons canola oil. Crack 4 eggs into skillet. Cover and cook 4 minutes. Remove from heat.
  3. To prepare salad, combine olive oil and next 4 ingredients in a bowl, stirring with a whisk. Add lettuce; toss gently to coat. Arrange 1 1/2 cups salad, 1 black bean patty, and 1 egg on each of 4 plates. Serve immediately.

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Meatless Monday: Unsloppy Joes

Sometimes it is difficult to find a delicious and healthy vegetarian meal that will be enjoyable by people of all ages.  This recipe for Unsloppy Joes, which comes with a disclaimer that they are “not guaranteed to be a completely unsloppy experience,” will instantly become a household favorite! 

You may follow the original recipe at Allrecipes:

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Ingredients:
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 1/2 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
1 (15 ounce) can kidney beans, drained
and rinsed
8 kaiser rolls
Directions:
Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.
Stir in kidney beans, and cook an additional 5 minutes.
Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses.
Spoon bean mixture evenly into rolls and replace tops. Serve immediately.
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Live Peace With PeaceJam

The PeaceJam Foundation is an international organization founded in 1996 whose mission statement reads: “to create young leaders committed to positive change in themselves, their communities, and the world through the inspiration of Nobel Peace Laureates who pass on the spirit, skills, and wisdom they embody.” Through this innovative and lofty mission statement, PeaceJam has paired youth around the world with 13 Nobel Peace Prize Laureates who taught them about how to effectively spread peace.  The Foundation was nominated for a Nobel Peace Prize in 2008 by six nobel laureates.

Peace Jam’s Founders talk about peace and the idea behind their foundation in their TED talk that you can watch below:

To learn more about PeaceJam, visit their website: peacejam.com.

Donations to PeaceJam can be given on the website through their secure server.  They allow for donors to select the gift amount as well as the location and affiliate that will receive the money!

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Get Wise Wednesday – Holding on to Each other

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This Wise Wednesday quote was said by actress, fashion icon, and humanitarian Audrey Hepburn.  The idea about togetherness that she presents within the quote assumes that building and maintaining positive relationships with others is a worthwhile cause.

Do you agree with this quote? How would things change if we placed more value on holding onto the ones we love?

Reply with any answers you may have!

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Meatless Monday Broccoli and Cheese Casserole

Happy Meatless Monday!  Today we are sharing an easy and delicious casserole with you that will feed the whole family with leftovers to spare!

You can follow the recipe below at allrecipes:

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Ingredients:

1 (10.75 ounce) can condensed cream
of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup finely chopped onion
3 (10 ounce) packages frozen chopped
broccoli
8 ounces shredded sharp Cheddar
cheese
salt to taste
ground black pepper to taste
2 pinches paprika

Directions:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish.
  • In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg and onion.
  • Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season to taste with salt, pepper and paprika.
  • Bake for 45 minutes to 1 hour in the preheated oven.

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TED Talk: Geena Rocero “Why I must come out”

Geena Rocero is an American transgender super model and advocate born in the Philippines. She founded an advocacy and aid organization called Gender Proud, which “envisions a world where all transgender people are able to self-identify with the fewest possible barriers.”

In the video below, Geena shares her life story including her journey to America and the events that started her successful modeling career.  Geena also advocates for trans rights and uses the speech to come out as transgender to the world. You can watch all this and more by clicking “play” below:

 

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Get Wise Wednesday: Taking Chances

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Taking chances can be both frightening and exciting at the same time.  The possibility of success is always contrasted with the fear of failure, which can sometimes hinder us from taking chances at all.

Could, in the context of peace, taking chances lead to a better tomorrow?

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Meatless Monday: Butternut Squash, Courgette, and Chickpea Hash

Happy Meatless Monday!  Today we are sharing a recipe that will be sure to make your mouth water!  Not only does it photograph well, but it will be impossible to resist running home and cooking after reading the ingredients. Just follow the four easy steps and in 45 minutes you will have a deliciously filling meal for two!

You can see the original the recipe Nomsies Kitchen!

Butternut Squash, Courgette, and Chickpea Hash

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Ingredients

400gm (half of a medium butternut squash) Butternut Squash

3 Courgettes (cut into small cubes)

1 can chickpeas (400gm)

400ml Pasta Sauce

½ Onion (diced)

3 cloves Garlic (peeled and diced)

½ tsp Paprika

¼ tsp Chilli Flakes

1½ tsp Salt

½ tsp Black Pepper

2 Tbsp Olive Oil

Fresh Coriander (small handful – chopped)

 

Directions

 

1. Roast the butternut squash with the skin on for 30 minutes at 170°C. Once roasted, remove from oven. When it has cooled, the skin should be easy to remove, cut into cubes. Set aside.

 

2. Pour the olive oil into a pan or skillet over medium-high heat. Once the olive oil is hot enough, add in the diced onion. Sweat it out for about 3 minutes before adding in the diced garlic. Fry until aromatic, be careful not to burn the garlic.

 

3. Add in the butternut squash and courgettes. Fry evenly in the pan. I like to try to get the vegetables in a flat layer on the pan so that they can crisp up and colour instead of steaming up in a pile. Fry for about 8 minutes until vegetables are cooked and nicely coloured.

 

4. Next add in the pasta sauce, chickpeas and seasoning. Stir through until nicely combined and fry for another 3-4 minutes. Just before switching off the heat, add in the chopped fresh coriander and stir through. Remove from heat and serve.

 

View The Original Recipe For More Suggestions!

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TED Talk Elizabeth Gilbert: Your elusive creative genius

Elizabeth Gilbert is an American writer best known for her best selling novel and memoir Eat, Pray, Love published in 2006.   Eat, Pray, Love garnered Gilbert a great deal of critical acclaim, which lead to its adaption into film in 2010 starring Julia Roberts. Aside from her success with that novel, Gilbert has made a living as a freelance writer for national magazines and as an author of various novels and short story collections.

Gilbert uses the TED talk podium to address the ideas of success and genius. She takes a new approach to the two entities, saying that people are not geniuses, but all of us have genius within us.  The talk is filled with humor and biographical asides, which make it an entertaining watch!

Learn more about Elizabeth Gilbert by visiting her Official Website!

 

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