Last night was laid back- I made a variation on this recipe- http://eattothrive.org/recipes/main-dishes/portobello-mushrooms-stuffed-with-sun-dreid-tomato-hummus-on-a-bed-of-spinach/
I used 2 bags of Aldis spinach, which is more than the recipe calls for....I drizzled olive oil and shook some lemon pepper seasoning in between layers of spinach, pressing it down to try to keep it in the dish. I used red pepper hummus that I added a Tbs of olive oil, 2 tsp of Italian seasoning, and 1 tsp of chili powder to stuff the portobellos. I use a 9 x 13 baking dish, and the spinach fills it, so the portobellos are "perched" on top of the spinach. That's ok, though, because the spinach seriously shrinks during cooking. I don't cover with foil, as there is no way to not waste hummus and make a mess doing so. It works just fine that way- this is a recipe I make on a regular basis and I have NEVER covered it.
As for a side dish, I made:
Cherry Almond Italian-Inspired Rice
1/2 bag Lundenburg Rice
Vegan "Chicken" Broth Powder
1/2 c dried cherries, chopped
1 c slivered almonds
1 Tbs Italian seasoning
2 scallions, finely chopped
Salt and pepper, to taste
Follow broth powder instructions to make enough for the water you need for your rice. Toast almonds in a little olive oil in a heated pan, once fragrant and brown, set aside.
Add rice and the rest of the ingredients to prepared broth and cook as per the rice package instructions, adding water if needed (mine still had a 'bite' after following instructions, so I cooked a little longer, adding a little water to stop it from drying completely).
