Portobellos Stuffed with Curried Pea-Spinach-Red Lentil Polenta

Serves 5

2 tablespoons vegetable oil

1 tablespoon minced garlic

½ tablespoon minced fresh ginger

1 teaspoon curry powder

½ teaspoon ground turmeric

1 cup lite coconut milk

1 cup dried, split red lentils

1 cup frozen green peas

½ 6-ounce jar oil-packed sun-dried tomatoes, finely chopped and oil reserved

2½ pieces dried mango, chopped

2 tablespoons raisins

¾ cup fresh baby spinach

1½ tablespoons shredded coconut

2 tablespoons grated Parmesan cheese

1½ tablespoons mango chutney

Salt and pepper to taste

5 large portobello mushroom caps

1. Preheat broiler.  Spray baking sheet with nonstick cooking spray.
2. Heat vegetable oil in large skillet over medium heat, and sauté garlic and ginger about 30 seconds, or until fragrant.  Sprinkle with curry powder and turmeric.  Add coconut milk and lentils.  Reduce heat to medium-low, and cook 15 minutes more, or until lentils are softened.
3. Stir in peas, tomatoes, mango, raisins, spinach, and coconut, and cook 3 minutes more.  Remove from heat and stir in cheese and chutney.
4. Prepare polenta according to package directions.  Remove from heat, and stir in curry mixture; add salt and pepper to taste if desired.
5. Scrape off brown gills from inside mushroom caps using spoon.  Stir 2 tablespoons gills into polenta mixture, and discard remaining gills.  Brush both sides of mushroom caps with reserved oil from tomatoes.  Place caps, stem side down, on baking sheet, and broil 5 minuteson each side, or until soft.
6. Spoon polenta mixture into mushroom caps.  Broil mushrooms about 3 minutes, or until golden brown.  Using spatula, transfer mushrooms to serving plates.

Potato and Tempeh Quesadillas with Coconut Milk and Lemongrass

Serves 5

¼ cup lite unsweetened coconut milk

¼ cup plain soymilk

½ teaspoon ground cumin

2 tablespoons creamy peanut butter

2 tablespoons low-sodium soy sauce

½ teaspoon chili powder

1 tablespoon minced lemongrass

1 tablespoon brown sugar

6 tablespoons vegetable stock

½ teaspoon crushed red pepper

1 tablespoons vegetable oil

1 tablespoon canola oil

½ medium-sized onion, halved and thinly sliced

1½ medium-sized red potatoes, peeled and cut into ¼-inch pieces

½ pound tempeh, diced

½ large red bell pepper, seeded and cut into thin slices

4 ounces snow peas, trimmed

½ bunch scallions, chopped

Juice of ½ lime

Salt and freshly ground black pepper to taste

5 10-inch flour tortillas

1¼ cups grated cheddar or Monterey Jack cheese

1 medium-sized tomatoes, halved, seeded, and diced

1. Put coconut milk, soymilk, cumin, peanut butter, soy sauce, chili powder, lemongrass, brown sugar, stock, and red pepper into food processor or blender; purée until smooth.
2. Heat oils in skillet over medium heat.  Add onion; cook, stirring often, 5 minutes, or until soft.  Stir in potatoes and cook, stirring occasionally, 2 minutes.  Add puréed mixture; cook about 5 minutes.  Increase heat to medium-high; add tempeh, bell pepper, snow peas, and scallions.  Cook about 5 minutes, then return heat to medium and cook 5 minutes more, or until potatoes are tender and sauce is thick.  Stir in lime juice; season with salt and pepper.  Remove from heat.
3. Heat large nonstick skillet over medium heat; spray with cooking spray.  Add one tortilla; sprinkle about 2 tablespoons cheese over half of tortilla.  Spoon about ⅓ cup potato-tempeh mixture over cheese; top with 1 tablespoon tomato and 2 tablespoons more cheese.
4. Fold tortilla in half, and press down with spatula.  Cook about 1 minute, or until underside is golden.  Turn over, and cook 1 minute more.  Remove, and cut into wedges.  Repeat with remaining tortillas; respray skillet as needed.