Indy Veg Fest

Not a vegetarian? No problem! Whether you’re looking to expand your knowledge of healthy and ethical foods or you’re a “seasoned” vegetarian looking to spice up or add variety to your meals, this is the event for you. With live music, prizes to win, and like-minded people, we’re positive you’ll have a fantastic time.
Details: When- Saturday, Sept. 17th, 2011, 11:30am-2:00pm, Where- Harrison Center for the Arts, 1505 N Delaware, Indianapolis (sun-outside, rain-inside)
Price- $12 advanced purchase, $15 at the door

Give these Vegitarian recipes a try:

Sautéed Veg n’ Pita
Ingredients
1 Tbsp. Vegetable Oil
2 Cloves Garlic, minced
½ Onion
1 Red Bell Pepper
1 Green Bell Pepper
½ # Sliced Mushrooms
2 Humungo Handfuls Fresh Spinach
2 Tbsp. Fresh Herbs, Chopped
Salt & Pepper, to taste
Pita/ Tortilla

Directions
1. Sauté all your yummy vegetables together, season with salt & pepper and pile high atop your choice of bread!
 

Stuffed Mushrooms
www.ChefMegans.com

Ingredients
1# Crimini/ Button Mushrooms
Cooking Spray
2 Tbsp. Garlic, minced
½ cup Onion, chopped
2 Jalapenos, finely chopped
2-3 Tbsp. Fresh Herbs, finely chopped
2 Tbsp. Breadcrumbs
1 tsp. Fresh Herbs, for Garnish
Directions
1. Preheat your oven to 400 degrees.
2. Remove the stems from your mushrooms, by ‘popping’ them off by hand. Spray a baking sheet with cooking spray and place mushrooms stem-side-down on the pan. Bake for 15 minutes.
3. While your mushrooms are in the oven, prepare your filling. Sauté the garlic, onions & pepper until tender, 2-3 minutes. Remove from heat.
4. Mix in your fresh herbs, breadcrumbs and season with salt & pepper.
5. Once the mushrooms are done, flip them over (stem-side-up). Using a spoon, fill the mushrooms with your… filling!
6. Bake for another 5 minutes (or so) until your breadcrumbs are nice and toasty!
7. Garnish with fresh herbs.

Chef Megan’s Recipes
Private Cooking Classes for Individuals, Groups & Cooperate
Healthful Meals without Sacrificing Flavor
www.ChefMegans.com