A Portobello Mushroom and Curried Spinach Quiche By GreenChefs Golubka

portobello mushroom curried spinach quiche greenchefs golubka 01 A Portobello Mushroom and Curried Spinach Quiche By GreenChefs GolubkaPhotography Golubka

For this recipe, you might end up with some extra filling, which is still very good by itself, with a green salad or crackers. Knowing my family’s appetite, I made a double portion of the crust “dough”, and used it for a variety of tart sizes, making individual ones for Paloma. She now eats entirely on her own and enjoys being in charge of her meals, not letting anyone interfere with her spoon. Having a quiche all to herself made her one happy girl, and there may have been a few second helpings involved.

As predicted, I didn’t regret making the extra quiches, as all of them were gone in no time.

The quiche is particularly good when combined with a simple watercress and pea salad, my newfound culinary delight. I’ve tried watercress many times before, and always believed it to be too strong and tangy for me to enjoy. Well, I’ve recently realized that that’s not always the case. If you try it in a right combination of flavours that balance the tang just right, it’s quite refreshing and delicious.

We’ve been enjoying milder weather, which is always exciting after months of lazy summer heat. Consequently, our farmers market has opened for a new season, and the lengthy wait for the freshest local produce is over. We’re happy.

portobello mushroom curried spinach quiche greenchefs golubka 02 A Portobello Mushroom and Curried Spinach Quiche By GreenChefs Golubka Continue Reading / See Additional Photos

GreenChef Sarma Melngailis | White Corn Tamales

sarma whitecorntamales 01 GreenChef Sarma Melngailis |  White Corn Tamales

White Corn Tamales
with raw cacao mole, marinated portobello, and green tomato salsa (raw)

Traditionally, Mexican mole sauce is made like curry: ground chili peppers, spices, and flavorings are combined according to a cook’s taste and intention. In this recipe, we use raw cacao beans, the unadultured seeds of the cacao tree that are extremely rich in antioxidant flavenols, significantly more so than even red wine and green tea. We use both raw cacao and organic cocoa powder for a more balanced flavor. Green & Black’s organic cocoa from the United Kingdom is the best brand to use but is not easy to find.
Making the mole sauce can be hard on your blender, so it is best to use a via-Mix or one with a strong motor.

“This is an impressive dish to serve guests — its presentation in the corn husk is rustic and fun.” – MK

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Serves 4 to 6 (makes 12 tamales)

For the portobellos:

3 medium or 2 large portobello mushroom caps,

sliced into sticks about 2 inches long and 1/4-inch thick

1/2 cup pumpkin seed oil

1 clove garlic, minced

1 tablespoon mince fresh oregano

1 teaspoon sea salt

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