mushrooms Archives - Page 10 of 11

Stuffed Mushrooms

July 20, 2010 by epicureanvegan

I needed to come up with an appetizer to feed a crowd, so I came up with my own vegan version of stuffed mushrooms. They were pretty easy to make and were gone in no time. Another great ingredient to add is a couple of Field Roast Italian Sausages–just thaw, chop and add to the food processor with the bell pepper.

INGREDIENTS:
About 30 mushrooms, washed and stems reserved
2 cloves garlic, minced
1 red bell pepper
5 green onions
3-4 Tbs Earth Balance margarine, divided
1/2 C bread crumbs
6″ of a garlic scape
Salt and pepper, to taste
1/2 to 1 tsp cayenne pepper
3/4 C vegan mozzarella (like Vegan Rella), shredded

DIRECTIONS:
Preheat oven to 325. Saute the mushroom caps in 2 tablespoons of margarine until they just begin to brown on each side. Then set aside.

Chop up the mushroom stems, red bell pepper, green onions and scape. Here’s a scape:

Add all four to a food processor and chop up until fine:

Transfer to the same pan that you used to saute the mushrooms caps in, and saute the pepper mixture in 2-3 tablespoons of margarine for 3-4 minutes. Add bread crumbs, salt, pepper, and cayenne.

Remove from heat. Stuff each cap with about 1/2 to 1 teaspoon of the pepper mixture and a medium pinch of cheese.

If you are making these ahead, you can stuff them and refrigerate them, but add the cheese just before baking. Bake for 15 minutes and enjoy!

Field Roast with a Coq Au Vin Sauce

July 8, 2010 by epicureanvegan

Not only do I love the taste, I have always enjoyed the smell of coq au vin when it cooks. It goes beautifully with a sliced Field Roast and served with a mushroom and herb pilaf.

INGREDIENTS:
6-8 mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
2 Tbs butter, divided
1 Tbs olive oil
1/2 C red wine
1 C vegetable broth (plus more for thinning out sauce, if needed)
3 Tbs flour
3 Tbs water
1 Tbs fresh parsley, chopped
Salt and pepper, to taste
1 one-pound Field Roast, thawed if frozen

DIRECTIONS:
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add garlic and saute until it starts to pop. Add onion and cook until tender. Add mushrooms and cook for about 3-4 minutes. Add broth and simmer until it reduces a little, then add the wine. Cook for about 5 minutes until it, too, reduces a little. Combine water and flour (it will be pretty thick) and stir into the mushroom mixture. Season with salt, pepper, and stir in parsley.

I then transferred the sauce to a saucepan and kept it warm over low heat. It may thicken up more, so you might want to add some broth to it until you’ve reached the desired consistency. In the same skillet (wipe out with a paper towel) add remaining tablespoon of butter.

Place slices of the Field Roast in pan and brown on both sides, about 3-5 to minutes per side. Ladle sauce over a slice or two of the roast and serve with the pilaf. Enjoy!

Breakfast Frittata

June 23, 2010 by epicureanvegan

I absolutely love to cook in the morning, but I rarely get a chance to do so. But when I saw this recipe from Kelly at Vegan Thyme, I knew I had to make the time. It’s easy to make and you can use your favorite ingredients. (It’s a great recipe for cleaning out the fridge)!

INGREDIENTS:
Crust:
1 small pkg. sliced mushrooms (about 1-1/2 cups)
1 small onion, diced
3/4 C crackers, broken into medium-sized pieces
1 garlic clove, minced
Olive oil
A couple dashes of: thyme, rosemary, parsley, and smoked paprika
Filling:
I peeled and diced up three small potatoes, half a red bell pepper, and about a cup of diced red cabbage. Feel free to use whatever you’d like —maybe some hashbrowns, zucchini, artichokes, tempeh bacon or spinach.
Salt and pepper to taste
Vegan cheddar, shredded

DIRECTIONS:
Preheat oven to 350. In a large pan, heat olive oil, then add garlic. Saute mushrooms and onions until soft and tender. Season with thyme, rosemary, parsley, and paprika (or your favorite spices). Pour into a pie plate and press down with a spoon to create a crust. Layer on crackers and some cheese.

In the same pan, saute the potatoes, cabbage, and bell pepper.

Season with salt and pepper and cook, covered for about 10-15 minutes, stirring occasionally. Don’t worry about cooking it all through since it will be in the oven. Pour onto the crust.

Then another layer of cheese. (Moe came to investigate what I was doing):

Bake uncovered for 25 minutes. Let cool for about 5 minutes before slicing into it. Enjoy! Thanks, Kelly! This is a fabulous recipe!

Asian-Inspired Lettuce Wraps

May 21, 2010 by epicureanvegan

This meal reminds me of Thanksgiving—lots of prep and then devoured in ten minutes! Not that the prep time took all day–more like 20 minutes, just lots of chopping. The recipe is from The Vegan Table cookbook, but I made a few minor alterations and added some ingredients. Despite the prep work, I’ll make these again and again.

INGREDIENTS:
4 Tbs water, divided
2 Tbs minced garlic
1 Tbs finely grated or minced ginger
1 red bell pepper, seeded and finely chopped (I used 1/2 of one)
1 large carrot, peeled and finely chopped
1 pkg (16-oz) extra-firm tofu (I used just a 14-oz pkg)
1 Tbs chili paste
2 Tbs light brown sugar
2 Tbs light miso paste
2 tsp sesame seeds
10 Boston bibb or butter lettuce leaves, rinsed and patted dry
10 basil leaves (I accidentally left these out)
2 small cucumbers, peeled and julienned (I found that one was plenty)
Optional ingredients:
1 can bamboo shoots, chopped
4 green onions, chopped
5 mushrooms, diced (these also make up for the 2 ounces of tofu I didn’t use)
Drizzle sauce:
1/2 C soy sauce
1-2 Tbs rice vinegar

Light miso paste

Chili paste

DIRECTIONS:
Heat 2 tablespoons of water in a saute pan over medium heat. Add garlic and ginger, and cook for 2 minutes, until they softened. Add red pepper and carrot and cook another minute. This is where I added the bamboo shoots. Meanwhile, crumble the tofu in a separate bowl until pretty small–like bread crumbs (I diced it up ). Add to pan and cook for 10 minutes, thoroughly combining with vegetables (this is also where I added the mushrooms and green onions).

Add chili paste and stir to combine. To make sauce (not the drizzle sauce) place brown sugar and remaining 2 tablespoons of water in a small saucepan and dissolve over low-medium heat. Remove from heat and stir in miso paste and sesame seeds. Add to tofu mixture and combine well.

To make sauce: combine soy sauce and rice vinegar. To make wraps: trim edges of lettuce leaves to make them uniformly circular. Add a basil leaf and a julienned cucumber to each “cup”, add tofu mixture and drizzle with soy sauce/rice vinegar sauce. Enjoy!

Vegetable Panini with Pesto

May 19, 2010 by epicureanvegan

This was certainly a learning experience seeing as this is the first time I used my new panini maker. (Try Cuisinart’s Griddler –it was only $50 at Bed Bath & Beyond–and be sure to use their 20% off coupons to save even more–thought it was good deal and I really like this panini maker). So here’s my tip (which you probably can already guess…) slice everything super-duper thin, otherwise, you’ll have way too much spillage (see my pic). Live and learn. Anyway, I can’t wait to try out other ingredients–even a dessert variety! (Stay tuned). . .

INGREDIENTS:
1 large loaf of ciabatta bread will give you about 4 sandwiches:

But try flat bread, or any other kind of thick bread you want
Remember . . . slice very thin:
Red bell pepper
Roasted red peppers
AvocadoMushrooms
Red onion
Tomato
Vegan mozzarella
Other stuff:
Basil pesto, jarred or homemade
Balsamic vinegar
Salt and pepper, to taste
Olive oil

DIRECTIONS:
Lightly brush the outside of each slice of bread with the oil. Pile on the veggies in an order that makes sense to you then drizzle with balsamic vinegar and add the salt and pepper. On the other slice of bread, spread on the pesto and then top the sandwich with it. Place in the panini maker and press down. Obviously, you can easily make these sandwiches on the stove or even on the grill–just don’t overload them with stuff—they’ll be too hard to flip over.

Other combinations:
Portobello mushrooms with vegan mozzarella, pesto and roasted red peppers
Roasted zucchini with pesto, roasted red peppers and muchrooms
Smart Deli Turkey with vegan cheese, horseradish, tomato and avocado
The ideas are pretty endless—you can’t go wrong with your favorite ingredients!
Great served with sweet potato fries:

Vegan White Sauce and Pasta

May 17, 2010 by epicureanvegan

This is probably my favorite vegan white sauce—it doesn’t taste fake and I think even non-vegans would have a tough time complaining about this one. It’s simple to make and versatile. I added diced mushrooms, but feel free to add other veggies, or just serve it plain over pasta. I like to serve it with a little sprinkle of Daiya cheese and I made garlic toasts out of leftover buns—a great meal!

INGREDIENTS:
1/4 C Earth Balance
1/2 C minced shallots
3 Tbs all-purpose flour
1 Tbs dry white wine
1 C vegetable broth
2 C unsweetened soy milk
Dash ground nutmeg
1 bay leaf
Salt and ground white pepper

DIRECTIONS:
I recommend having all the ingredients measured out and ready to go–it’ll be a lot easier. In a medium sauce pan, heat the margarine over medium heat. Add the shallot and cook until softened, about 4 minutes. Do not brown. Stir in the flour until it is absorbed. Stir in the wine, broth, soy milk, nutmeg, and bay leaf and cook, stirring until thickened, about 5 minutes. (For me, after about 12 minutes it had not thickened, so I resorted to ever-trusty tablespoon of cornstarch and 1/4 C of broth mixture–worked immediately). Remove the bay leaf and discard. Here, the recipe says to transfer to a food processor or blender and blend until smooth, which baffled me since the sauce was pretty smooth already. If the shallots weren’t minced finely enough, I could understand, but after thinking about it, I opted to not have to clean the food processor, too. Maybe something spectacular was to happen and I missed out, but I decided to take my chances. It turned out great. I added about 1-1/2 C of diced mushrooms and removed from the heat. Season with salt and white pepper to taste.

During all this, I cooked up some fettuccine and made up some garlic toast with some leftover sandwich buns by spreading them with some Earth Balance, sprinkling on some garlic salt and Daiya mozzarella cheese. Under the broiler for about 2-3 minutes, they came out great. Enjoy!

Recipe source: 1000 Vegan Recipes

Field Roast Marsala

May 13, 2010 by epicureanvegan

I’m in love with Field Roast. I’m in love with those who make this miracle “meat.”They seem to know a thing or two about being a vegan–they’re brilliant. This recipe is roughly the same as the Seitan Marsala but I made a couple of changes, like using brown rice flour instead of all purpose flour. Brown rice flour makes a more crispy texture and is naturally gluten-free.

INGREDIENTS:
1- 1 lb Celebration Field Roast
1/4 C brown rice flour
1/4 tsp dried marjoram
1/8 tsp salt
1/8 black pepper
1-1/2 C mushrooms, quartered
1/2 C sliced green onion
2 Tbs Earth Balance margarine
1/4 C vegetable broth (plus extra for thickening)
1/4 C Marsala or dry sherry
Cornstarch
Olive oil, for sauteing
(optional): 1 can quartered artichoke hearts

DIRECTIONS:
Slice the Field Roast into about 10 slices. Stir together flour, marjoram, salt and pepper. Lightly press Field Roast slices into flour mixture and cover all sides, gently shake off the excess. In a large skillet over medium-high heat, saute the slices in the olive oil. Saute until brown on all sides–about 3 minutes or so. The roast is already cooked–its just a matter of heating it through and browning it. Remember, the brown rice flour will make it crispier.

Add the mushrooms, green onions, vegetable broth, Marsala or sherry and the margarine. Cook uncovered for about 2-3 minutes, until the sauce thickens, stirring occasionally.

This is where you may need to mix up about a tablespoon of cornstarch with a 1/4-1/2 cup of vegetable broth to thicken the sauce. Serve over rice or pilaf and enjoy!

Vegetable Chow Mein

May 10, 2010 by epicureanvegan

This is a pretty quick dish to throw together and served with some vegetable spring rolls, it makes the perfect meal. I used buckwheat soba and chow mein noodles from O’Hana House—fully cooked and vegan. They come with two 6-oz packages, so I combined one of each variety. They only boil for about 2 minutes and the leftover (unopened) packages will keep in the fridge for a while. Other ingredients to try: diced up tofu, celery, bell pepper, and/or cabbage.

INGREDIENTS:
12-oz buckwheat soba or chow mein noodles, fully cooked
4 Tbs soy sauce
3 tsp sesame seed oil
2 Tbs rice vinegar
1 tsp ginger root, grated
1/2 tsp sugar
2 tsp garlic, minced
1 can bamboo shoots, chopped
1 can water chestnuts, chopped
1/2 C cashews, coarsely chopped
1/2 C snow peas, cut into 1/2″ pieces
3 green onions, sliced thin
3-4 mushrooms, diced
1 Tbs olive oil

DIRECTIONS:
In a small bowl, combine soy sauce, sesame seed oil, rice vinegar, sugar, and ginger; set aside. In large skillet, heat oil and garlic over high heat for 1 minute. Add the bamboo shoots, water chestnuts, and snow peas for about 4-5 minutes. Add the mushrooms and green onions and cook another 4 minutes. In the meantime, boil the noodles according to package instructions–about 2 minutes. Add sauce and cashews to the skillet and mix well with the veggies. Drain the noodles and add to the skillet mixture, stirring well to combine. Enjoy!

Bowties with Homemade Lemony-Basil Pesto

May 2, 2010 by epicureanvegan

I love pesto–just not how oily the jarred variety can be. I wanted to create my own version with my favorite ingredients and with less oil. This pesto has a fresh, earthy taste that is nothing like the jarred stuff! If you want a little more oil, I suggest swirling the pasta in some olive oil before mixing in the pesto. This recipe makes about 1-1/2 cups and a little goes a long way, so a great way to store it, is freezing it in ice cube trays and using only one cube at a time. This would also be great for cold pasta salads.

INGREDIENTS:
2-1/2 C fresh basil leaves
1/2 C parsley
1 C pine nuts
4 cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
1/8-1/4 C lemon juice (depending on how lemony you want it)
1/3 C olive oil
3 Tbs vegan Parmesan

DIRECTIONS:
In a food processor, combine the basil, parsley, garlic, salt, pepper, lemon juice, and olive oil and puree for about a minute. Add the pine nuts and process for another 30-45 seconds, then add the Parmesan cheese and process again to blend well. I sauteed some mushrooms and mixed in about a tablespoon of pesto with single servings of the pasta/mushroom mixture. Delicious!

Risotto with Oyster Mushrooms, Leeks and Peas

March 24, 2010 by epicureanvegan

This risotto from The Kind Diet, definitely takes some time to prepare, but is well worth it. I don’t recommend making this for a side dish unless the main meal is fast, easy with little hands-on time. Otherwise, this makes a great main dish served with garlic bread or toast.

INGREDIENTS:
3 Tbs olive oil
3/4 – 1 C oyster mushrooms, or 1 C button mushrooms, sliced
2 pinches of fine sea salt
1/2 C thinly sliced leeks (about 1 large leek)
1/2 C fresh or thawed frozen peas
1-2 garlic cloves, minced
3/4-1 C onion, chopped
1 C arborio rice
1/2 C white wine or mirin (I used 3/4 white wine and 1/4 mirin)

DIRECTIONS:
Bring 5 cups of water to a boil in a saucepan. Remove from heat and cover to keep warm. Meanwhile, heat 1 Tbs of the oil in a skillet. Add the mushrooms and a pinch of salt and stir until the mushrooms soften. Add the leeks and a pinch of salt and saute for 1 minute, or until the leeks soften. Add some water to the pan, 1 Tbs at a time, if the vegetables become dryer or start to stick to the pan.

If you are using fresh peas, blanch then for 1 minute in a small pot of boiling water, and then add them to the sauteed vegetables. If using thawed frozen peas, just mix them straight into the sauteed vegetables. Remove from the heat and set aside. (I transferred them to a bowl).

Heat the remaining 2 Tbs of oil in a medium skillet over medium heat. Add the garlic and onion and when the onion begins to sizzle, add a dash of salt. Saute until the onions soften, about 1-2 mins. Stir in the rice and toast the grains until they are opaque, about 2-3 mins. Stir in the wine and cook until it is evaporated. Reduce the heat to medium-low and begin adding the warm water by ladlefuls, stirring it into the risotto, and adding more liquid only when the previous addition has been absorbed.

After the rice has cooked for 20 mins, season to taste with salt. The total cooking time should be 25-30 mins. The risotto will be creamy, but the rice should retain some firmness. Add the sauteed vegetable mixture to the risotto and stir together until hot. Serve warm and enjoy!

Recipe source: The Kind Diet