Episode 10: Savory, Sweet, Spicy, and S’mores with Chef Laura Delhauer and Your Hostess, Jasmin Singer!

Directions:
In a large rectangular baking dish, cover the mushroom caps with the teriyaki sauce. Be sure to brush the tops so that they’re completely covered. Add pineapple chunks in the marinade surrounding the mushrooms. Let everything marinade for at least 30 mins, then turn mushrooms over and let them marinade on the other side for at least another 30 mins. (The longer they marinade, the better.)

Pre-heat oven to 400 degrees. When oven is heated, bake for 25 mins. Turn mushrooms and bake for another 10 mins (until mushrooms are very tender).

Serve mushrooms with a few pieces of the pineapple and a generous drizzle of the warm teriyaki.

Note: This marinade is still totally good after you’ve cooked with it. So, if you’ve got more than you need for serving the mushrooms, drizzle that goodness onto a side of steamed or sautéed greens and you’re good to go.

Directions:
In a medium pot, sauté diced onion in oil or broth over medium heat until it begins to brown. Add veggie broth, tomatoes, and jalapeño. Bring to a boil. Stir in quinoa, cover, lower heat and let simmer for 15 minutes, then check. If there’s still a lot of liquid or quinoa is not transparent yet, cover and cook for another 5 minutes. (Quinoa should be fluffy and there should not be much, if any liquid in the pot.) After it’s done cooking, remove from heat, but leave the lid on for a few minutes. (Unless quinoa seems dry, in which case just remove from heat and stir; don’t re-cover.)

Serve as a side or as a base for a bowl of your favorite beans, veggies, tofu,  or tempeh dish.

Directions:
See Sandlot video, linked here: https://youtu.be/XlddDZkkxCc

Note: We roasted our marshmallows on the stove top, but these are great to make at a bonfire or bbq; pretty much anywhere you can find or make fire (safely).

Enjoy!