Creative and Healthy vegetarian cooking includes swapping ingredients based on the local harvest. Mix and match grains mushrooms, cheeses, herbs, greens, among other ingredients for to create many delicious vegetarian dishes.
It is fun.
Based on the organic local harvest today, I have fresh spinach, scallions and wild mushrooms. It is June in New England. A tree near my house offered me a gorgeous and very tender chicken of the woods mushroom. Also, instead of using just corn grits, I used a combination of corn grits and steel cut oats. Used the oats because they are yummy and also a great source of soluble fiber to help digest and lower cholesterol.
Speaking of cheese, my local goat cheese maker has a goat style Manchego, very rich and creamy compared to the cow Manchego I have loved from Spain. A little went a long way. Smaller cheese portion was totally satisfying. What else was different? The herbs, I seasoned the vegetarian dish with lots of fresh chopped oregano and thyme from my herb garden. Delish!
You can take a look at my vegetarian recipe for corn-grits-with-sauteed-kale-and-goat-cheddar-cheese from my cookbook, Gluten Free Recipes for the Conscious Cook or improvise your own version.
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DR. MARK HYMAN
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Specializing in Vegetarian, Vegan, Gluten Free and Plant Based Cooking for Health and Pleasure
Photos by Tracey Eller
Renowned Chef & Author
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Gourmet Getaway Retreats
Specializing in Vegetarian, Vegan, Gluten Free and Plant Based Cooking for Health and Pleasure
