MAR VISTA / RESTAURANT AND PUB

 

a classic caesar salad with calamari

 

 

served with a dipping sauce and lightly sprinkled with cheese

 

 

If you're lucky enough to get to Florida in the near future, be sure to visit this fun dockside restaurant and pub - MAR VISTA.  Located on Longboat Key, not far from Sarasota on the gulf side; this restaurant is quickly becoming one of my favorites. 

 

As a pesco-vegetarian, I will on occasion eat seafood (less and less now-a-days).  BUT when I feel the urge, the calamari at Mar Vista is a must.  It's the lightest batter I've ever tasted.  Supurb.  I expecially like to share the order with a friend and put my half atop a caesar salad.  For me, this is the perfect luck dockside. 

 

This restaurant also offers a very unique drink called the MARGARONA, a combination of Corona beer and house margarita, hence the margarona!  The beer sits upside down in the drink and slowly seeps in as liquid is displaced. 

 

 

good service and a margarona

 

 

 

I so wish I liked beer.  Maybe next time?

 

 

 

a happy customer!

 

 

 

 

 

 

 



2 MINUTE FLAX SEED BREAKFAST MUFFIN

serve with Nature's Balance

a good heart healthy muffin

This recipe # 1 was given to me as such:

1/4 cup ground flax seed
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. sweetener
1 egg
1 tsp. oil
1/4 cup blueberries

DIRECTIONS:

Measure all ingredients into a coffee cup.

raw ingredients in the coffee cup

Microwave on high for 1 minute and 30 seconds.  Remove all from the cup, cut in half and serve plain, with a topping...butter, cream cheese, etc.

rises nicely after 1 min and 30 seconds

recipe #2

I plan on playing with this one BUT here's my first with implemented changes:

1/4 cup flax seeds
1/2 tsp. Baking powder
1 tsp. cinnamon
2 tsp. agave nectar
1 egg (or egg replacer)
1 tsp. oil
1/3 cup blueberries
1 Tbsp. almond milk
1 Tbsp. crushed pecans
1 Tbsp. chopped dates

DIRECTIONS:

Same as above.  Mix all together in a mug.  Microwave individually for 1 minute and 50 seconds.

My next one will include carrots, raisins and pecans, perhaps with my vegan pine nut icing?  ... A mini carrot cake, of sorts!  Oatmeal can also be substituted for the flax seeds.

Stay tuned...

This is a great recipe to make in assembly

line fashion.  Just line up those cups!

THE PERFECT CHOCOLATE MARTINI

A good friend, Mark, has perfected the perfect chocolate martini:

a frosted glass swirled with Hershey's

chocolate syrup

THE THREE NECESSARY LIQUORS:

vanilla Absolut

Kahlua

Godiva (to die for)

DIRECTIONS:

Place the glasses in the freezer for about 1/2 hour or lightly frosted.  Remove and swirl the sides with the Hershey's chocolate sauce.

glass precariously perched in the freezer

(careful, they've been known to tumble out)

swirled frozen glass

Meanwhile combine the three liquors in equal amounts, depending on how many drinks you're making. 

When ready to serve, add the liquors to a shaker with ice.  SHAKE VIGOROUSLY?  (this will create froth as well as small ice chips that are delightful in this drink)

Pour immediately into the prepared glass and serve.

great froth and ice chips

ENJOY! then have another



STUFFED PORTOBELLOS

baked to perfection

INGREDIENTS:

9 medium portobello mushrooms, scrape out underside for stuffing
2 tbsp. oil
1 large onion, diced
1 eggplant, peeled and diced
3 vegetarian sausage links, cut in small pieces
1 tbsp. pesto sauce
1 cup Pepperidge Farm stuffing
1/2 round of mozzarella cheese, diced small
salt and pepper to taste
1/2 jar marinara sauce


DIRECTIONS:

Put mushrooms on baking pan, rounded side up.  Drizzle with olive oil.  Bake at 400 degrees for 10 minutes.

Remove and set aside for stuffing.

Meanwhile sauté the onions in the olive oil, after about 3 minutes.  Add the eggplant and cook both together.  Cook till soft.

Add the sausage pieces, pesto, dry stuffing, salt and pepper, stir and cook till sausage starts to brown.

Stir in cheese.

Stuff the mushrooms.  Spoon the marinara generously over the stuffing.  Bake for 15 to 20 minutes.

GRILLED EGGPLANT SANDWICH

grilled eggplant sandwich

serve on a toasted whole wheat roll

INGREDIENTS:

1 whole eggplant, peel lengthwise, every other row (creates stripes)
1 large onion, cut in half and sliced thin
1 medium red onion
1/2 red pepper, cut into strips
1/2 yellow pepper pepper, cut into strips
Fresh mozzarella cheese, sliced thin
1/4 cup pesto sauce
Whole wheat rolls, grilled till toasted
Vegenaise


DIRECTIONS:

Salt the eggplant and let it sit in a strainer for 30 minutes.  Wipe these slices off and put them into a bowl and baste both sides with the pesto sauce.   Cook these on a medium heat for about 20 to 25 minutes, turning once.

I prefer the George Forman electric grill

grilled eggplant n' pesto

Meanwhile sauté tog. The onion and peppers, till soft. Salt and pepper.

I buy peppers in bulk at Costco, cut into strips

and freeze for last minute meal planning.

sliced fresh mozzarella cheese and sauteed onions and peppers

Spread the roll with Vegenaise, lightly on both sides.  Layer on the eggplant, fresh mozzarella and onions and peppers.

RAW BERRY ICE CREAM

YUM

INGREDIENTS:

2 frozen bananas
1 cup frozen berries (I used blueberries)
3/4 cup almond milk

DIRECTIONS:

Put all into a high speed mixer and whip.

ROASTED BUTTERNUT SQUASH W/ BALSAMIC

 

ready to serve

roasted butternut squash

 

the nutritional benefits of butternut squash:

http://www.livestrong.com/article/111690-butternut-squash-nutrition/



Found this one on line and was totally surprised at how simple could be so delicious.  The already peeled and chopped squash cubes are available at Costco in a 2 lb. package.  This would be great at a holiday meal.

INGREDIENTS:

2 lbs. butternut squash cubes (about 6 cups)
2 T extra virgin olive oil
1 T + 1 tsp. best quality balsamic vinegar
1 tsp. fine dried rosemary
sea salt to taste
fresh ground black pepper to taste

DIRECTIONS:

Preheat oven to 400 degrees. Mix together the olive oil, 1 T balsamic vinegar, and rosemary, then toss squash cubes with the mixture.

 

toss with oil, vinegar and rosemary

Arrange the squash on a cookie sheet or dish large enough to hold it in a single layer.

 

roast in single layer on baking sheet

Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.

Remove from oven and toss squash with additional 1 tsp. balsamic vinegar, sea salt, and pepper. You can mash slightly if you want, but I keep mine rather chunky. Serve hot.