Health a' Plenty
by Kimberly Experian

The purpose of my column is to introduce you to delicious and nutritious meat and dairy free meals. I joined the Wellness Foundation in Montauk and learned that a lifestyle free of all animal products can help stop and reverse heart disease, help fight and prevent cancer, have enormous environmental benefits and stop the suffering of billions of animals per year.

For the last 21 months I have been following a lifestyle that is rich in plant- based whole foods. It has been an interesting road and I can assure you I have never felt better! I hope you try my recipe at least once this month. It is quick, easy, very satisfying and above all good for you! You can find other meat and dairy free meals online or check out Sarah Kramer’s Cookbooks. She rocks! If you would like to learn more about the benefits of an animal free lifestyle check out the China Study by Dr. Campbell or purchase the DVD “Eating” and the RAVE diet available online. I hope you enjoy this recipe that was adapted from “The Vegan Chef”. Look out next month for another great dish! Enjoy!

Grilled Portobello Mushroom and Veggie Fajitas

4 medium portobello mushrooms, washed well, patted dry
2 red onions sliced
2 peppers (red and orange) deseeded and cut in to quarters lengthwise
2 green pepper deseeded and cut into quarters lengthwise
2 jalapeno peppers deseeded and cut in half lengthwise
2 tbsp. Chopped fresh parsley
3 tbsp. Olive oil
3 tbsp. Balsamic vinegar
1 tbsp. Minced garlic
1/2 tsp. Salt
Pinch of fresh black pepper
4- 8in. Flour tortillas

In a large bowl, place the vinegar, olive oil, parsley, garlic, salt and pepper and whisk well to combine.
Add all the vegetables and toss well to thoroughly coat the vegetables with the marinade. Set the vegetables aside and allow them to marinate for 15 minutes. Place the vegetables on a hot grill or in the broiler for 3-5 minutes per side or until tender. Transfer the grilled vegetables to a cutting board and cut them into strips. The tortillas can be warmed on the grill. Place veggies on top of tortillas and roll up. For an extra treat try the following recipe for Green Chiles and Almond Cream as a great replacement topper for sour cream! Delicious and fun to make!

Green Chiles and Almond Cream

1/2 cup raw almonds
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 cup olive oil
1/4 cup water
1 Tbsp. apple cider vinegar
1 tsp. lemon juice or lime juice
1 - 4 oz. can diced green chiles
2 Tbsp. freshly chopped cilantro

Begin by blanching the almonds: in a small saucepan, place 2 inches of water, and bring to a boil. Add the almonds and cook for 1 minute. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside for 5 minutes to dry and cool. Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them. Add the garlic powder, chili powder, cumin, and salt, and process for 30 seconds to combine.

In a small measuring cup, combine the oil and water, and add the mixture to the blender in a slow stream while the machine is running. Scrape down the sides of the container, add the vinegar and lemon juice, and continue to process the mixture an additional 1-2 minutes or until thickened. Transfer the mixture to an airtight container and stir in the green chiles and cilantro. Chill in the refrigerator for 20 minutes to allow the flavors to blend. Use as a replacement for sour cream in recipes, also as a condiment or spread on sandwiches, a dip for raw veggies or chips, or as a sauce for steamed vegetables and grains.