This post may include disclosure links, read my policy here.
I really do try not to let the cold weather bother me. BUT – Michigan + Cold Weather in the Spring. Those that live in cooler climates I am sure will agree with me, or rather *most will* (not those die hard “I love the snow!”people) – that when it hits spring on the calendar we start pining for warmer weather in a really really really bad way.
Anyways here is the scoop with West Michigan weather and a little intuition I had back in January. In January we had this crazy weather warm up – it was almost 60 degrees! WOW! I had two thoughts at that time, on one hand I voiced to my children we must get out and enjoy this, it feels like spring! And the other part of my rational brain thought but did not voice, this is not going to be good once it is spring…because we will have pay back somewhere in this mess of weather mixing itself up during the season.
Yes, friends. That actually came true. We have are having major mother nature weather pay back. (Is that even a thing?!) Climate change is though and I am sure has something to do these weird weather patterns.
Mother Nature Pay Back (is that a thing?)
I really am willing spring to come and honestly I love that the sun has shone more times than not this month…but really that is only best enjoyed from the confines of your car.
So how have I willed spring to come:
- new blonde highlights
- brightly colored painted toenails
- new spring clothes are hanging in my closet
- this recipe for vegan stuffed mushrooms
Grilling During Cold Weather
Stuffed Plant Based Mushrooms
How to Make Artichoke Sun Dried Tomato Quinoa Stuffed Mushrooms
Artichoke Sun Dried Tomato Quinoa Stuffed MushroomsCourse: Appetizers
Impressive appetizer is flavor filled and protein packed!
1/4 cup quinoa
1/2 cup water
1/4 t vegetable base*
14 oz White Stuffing Mushrooms
1/2 of a 14.5 oz can of quartered artichoke hearts, chopped
1/2 cup white onion, diced
1/4 cup sun dried tomatoes, chopped
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
8-10 fresh basil leaves, chopped
1/4 t each of salt, dried thyme and dried rosemary
1/8 t. pepper
- Line a large rimmed baking sheet with parchment paper and preheat oven to 400 degrees.
- Make your quinoa. In small saucepan, combine rinsed quinoa, water and vegetable base. Follow directions on quinoa package to make – I like to keep an eye on the water, as I always need to add more to get the quinoa all the say done to its pearly white color.
- Soak your sun dried tomatoes in small amount hot water to make chopping easier. While sun dried tomatoes are soaking, chop your artichokes and onion.
- In large skillet over medium heat water sauté, your onion and garlic for 3 – 5 minutes. Stir in artichokes.
- Drain your soaked sun dried tomatoes and chop. Add to pan on stove.
- Measure then chop your parsley and chop your basil. Stir into mixture in pan on stove.
- Add all other spices and add your cooked quinoa – this is now your stuffing for the mushrooms.
- Rinse and de-stem all your mushrooms.
- Place mushrooms on parchment lined sheet and stuff with filling. You will have more filling than you need for the mushrooms. Save to eat later in a bowl or by itself!
- Bake mushrooms at 400 degrees for 30- 40 minutes.
- *You could omit water and vegetable base and use 1/2 cup vegetable stock or use water only but it will not be as flavorful.