Cornerstone Deli- Columbus, OH

I visited Columbus, Ohio yesterday. It's about a 2 hour drive for me from down here in Southern Ohio. I absolutely love going there, though it feels like I can never accomplish all I want to get done in one day. When I go, I almost always stop at Cornerstone Deli for lunch. My favorite thing to get is the Herbivore Wrap, which is spicy tofu mixed with greens, carrots, banana peppers, sunflower seeds and almonds. I crave it so bad sometimes that I make excuses to drive up there for the day :-) The employees are friendly and food comes out fast. Cornerstore Deli, which is located right on High Street where parking can be difficult, has a parking lot. Huge bonus in my book! And nestled right in the middle of the busy city, is an adorable garden where they grow tomatoes and flowers.

 

If spicy tofu isn't your thing and you want to keep it vegetarian/vegan, they have a big salad bar where you can choose your toppings and a few other sandwiches and wraps that will work. 

Should you find yourself in Columbus, make sure you take in at least one meal at Cornerstone Deli. 

Enchilada Stuffed Portabellas

These delicious, creamy stuffed shrooms are very filling on their own. Serve with macaroni and "cheese" and if you're a real rebel, mix your enchilada sauce into the macaroni... yum! 

You will need:

1 6 pack of baby portabella stuffer mushrooms

6 oz room temp tofutti cream cheese

1/8-1/4 cup vegan parmesan cheese

1-2 teaspoons taco seasoning

1 or 2 chopped green onions

1 cup Daiya cheddar cheese

1 cup enchilada sauce

salt and pepper to taste

Preheat oven to 375 degrees

Remove stems from shrooms (discard or use for something else) and clean off any dirt with a damp paper towel

In a small bowl, stir together cream cheese, parmesan cheese, taco seasoning, green onion, 3/4 cup of the Daiya cheese, salt and pepper. You can make this about an hour early and let it sit so the flavors will come together if you have time.

Now, stuff your shrooms with the cream cheese mixture. place them into a small baking dish and pour enchilada sauce on top. Now, put the remaining 1/4 cup Daiya cheese on top.

Bake 20-30 minutes until brown and bubbly.  Before serving, pour some of the enchilada sauce from the baking dish on top of them. Enjoy!