mushrooms Archives - Page 9 of 11

Field Roast-Stuffed Bell Peppers

December 16, 2010 by epicureanvegan

These are one of my favorite things to make, especially since the the filling can be changed to suit your tastes and what you have lying around the kitchen. I used Field Roast’s Chipotle flavored sausages which has great flavor and seasonings, that there was no need to add any spices. These were creamy, spicy and filling. The recipe is for 4 bell peppers, but I had 3—luckily, the stuffing makes a great breakfast burrito filling.

INGREDIENTS:
4 bell peppers, any variety
1/2 C arborio rice
1 C vegetable broth
2 cloves garlic, minced
1 Tbs olive oil
2 Field Roast sausages, chipotle-flavor, crumbled
1 medium onion, diced
1-1/2 C mushrooms, diced
2 small tomatoes, diced
1 C vegan cheddar, shredded
1/4 C Tofutti sour cream

DIRECTIONS:
Preheat oven to 375. In a small saucepan, combine the vegetable broth and arborio rice; bring to a boil. Cover and simmer on low for 10-15 minutes, or until all the liquid is absorbed. Slice the very tops off of the bell peppers and clean out the innards; set aside.

In a large skillet, heat the olive oil and garlic. Add the onions and Field Roast and saute until the onions start to soften and brown, then add the mushrooms and tomatoes. In a small bowl, combine the cheese and sour cream and then stir it into the Field Roast mixture.

Spoon the Field Roast mixture into the peppers—firmly pack it in. Place into a 8″ baking dish.

Cover with foil and bake for 35 minutes. Uncover and bake another 5 minutes and enjoy!

Creamy Veggie Bake (Made possible by Green Buffalo Food Co.)

December 13, 2010 by epicureanvegan

When one door closes, another one opens. In this case, when one CSA ends, another comes! We had our last week of our CSA this last Monday, and luckily, I met another food delivery company in my area, at an event for our Writers Association. Green Buffalo Food Company delivers organic, locally-grown/raised food right to your door. I was very enticed by the fact that they don’t require a contract–just weekly or bi-weekly delivery and we can tell them what we don’t want in our delivery. I have 3 butternut squashes on my counter, so I can wait on getting more. Oh, and fruit! It includes fruit!

We received our first delivery today and let me tell you . . .I get excited over home-delivered organic vegetables! Christmas came early.

Isn’t it a gorgeous box of produce?! (potatoes are in the bag). Organic is of course wonderful, but it isn’t always the prettiest—or the very large, so I was very impressed with what we got. And everything is packed so carefully and sweetly (which is fitting because Ali and Ryan, who own GBF, are incredibly lovely people). (sorry, that’s a lot of adverbs). I was giddy with vegan excitement as I perused through the box, wondering what to make for dinner. I had to refrain from using everything—reminding myself that it needed to last the week. I opted for a vegetable bake that didn’t use up everything and certainly didn’t disappoint.

INGREDIENTS:
1 Tbs olive oil
2 tsp garlic
1 large zucchini, sliced, then quartered
2 C mushrooms, quartered
1/2 large onion, chopped
1 green bell pepper, chopped
1-8oz pkg. tempeh, cubed (small)
2 small broccoli heads, florets only
1/2 C almond milk
1 pkg Silken tofu
1/2 C nutritional yeast
1 tsp garlic salt
1/2 tsp black pepper
1 C vegan cheddar (I used a combo of cheddar and mozzarella)
1/2 C bread crumbs

DIRECTIONS:

Preheat oven to 375. In a large skillet heat olive oil and garlic. Add the zucchini, broccoli, bell pepper, onion, and tempeh. Saute on medium heat until they just barely begin to soften. Add mushroom and saute another 5 minutes. Meanwhile, combine the tofu, nutritional yeast, almond milk, garlic salt, and pepper in a food processor. You can also just whisk it in a bowl; stir in the cheese.

Lightly grease a 9×13″ baking dish and layer half of the sauce on bottom. Add the vegetable mixture, then top with the rest of the sauce. Stir around to combine everything.

Cover and bake 40 minutes. Sprinkle the breadcrumbs on top and bake another 10 minutes.

Let sit for about 5-8 minutes before serving. Enjoy!

Spinach and Mushroom Ravioli

December 11, 2010 by epicureanvegan

I lost my pasta maker. You’re probably wondering, how on earth do you lose a twenty-five pound kitchen appliance? Well, if I knew that, it wouldn’t be lost, right? 😉 Somehow, it didn’t make the one mile move to our new house a year ago—and we didn’t use movers; just us. Apparently, the pasta maker in question ran away with my Chantal soup pot because it’s missing as well. Not sure what kitchen conspiracy happened, but I’m hopeful that someday, both (and whatever else was in the box) turns up. So I don’t recommend making ravioli without a pasta maker, otherwise, the process is a lot harder than it needs to be. The taste however, was well-worth the work. There’s nothing like fresh pasta.

INGREDIENTS:
Pasta Dough:
1/3 C nutritional yeast
2 C flour
1 Tbs olive oil
Dash or two of salt
1/2 to 3/4 C water

The rest:
1-1/2 C sliced mushrooms
1-1/2 C chopped spinach
1 C vegan mozzarella, shredded
1 jar marinara sauce

Yummy, gluten-free sauce.
In a food processor with the sharp S blade, pulse the nutritional yeast a few times to make a fine powder. Then switch to the plastic dough/bread blade.

Add the flour and salt and pulse to combine. While the machine is running, add olive oil and water to form an elastic-y dough.

Roll out small pieces of dough at a time into a long rectangle. I used a pizza cutter to slice into squares. Place some spinach, 2-3 mushroom slices and a pinch or two of cheese.

I then folded over one side and pinched the edges.

To seal the edges, I used the pizza cutter to the three sides.

I ended up with 18 pretty ugly raviolis that I placed on floured waxed paper, otherwise, if they sit too long, they will stick to the surface and it would be a terrible mess.

I boiled about 3-4 raviolis at a time, then transferred to an oiled, glass dish. Be sure to turn the ravioli once to cook the tops and bottoms—about 1 minute per side.

Brush the tops with olive oil as well. Ladle sauce over individual servings and top with any remaining vegan mozzarella. Enjoy!

Mushroom and Kale Stroganoff

December 6, 2010 by epicureanvegan

I saw this recipe this morning from Healthy Exposures and I knew I had to make it. It calls for some roasted red pepper hummus and I actually had some in the fridge, so it just had to happen. It also has two of my favorite ingredients: mushrooms and kale. I was sold. I doubled the recipe, as originally, it’s for 2 servings. The fennel, I believe, was key. It gave the dish that stroganoff-beef taste, which surprised me, as I’ve only used fennel in chai flavoring. Be sure to check out Healthy Exposures’ yummy vegan recipes, (plus this original recipe),wonderful photography and her beautiful horse, Teddie. 🙂

INGREDIENTS:
14-oz whole wheat pasta
1 large onion, chopped
2 tsp garlic, minced (I added this)
1 Tbs olive oil
3 C sliced mushrooms
6 large kale leaves, thinly sliced (I tore them up)
1/2 tsp fennel seed
salt and pepper, to taste
2 C reserved pasta water
2 Tbs white bean flour (I used garbanzo flour since that was all I had)
4 Tbs roasted red pepper hummus
1 Tbs pub-style Dijon mustard
2 Tbs nutritional yeast

Cook pasta until al dente. In a large skillet, heat olive oil and add the garlic and onions. Saute until the onions begin to brown. Add the mushrooms, kale, fennel, salt, and pepper.

Okay, I went a little nuts with the kale, but I LOVE kale so much, I could not be stopped. Add 4 Tbs of water and cover until kale cooks down. In a small bowl, whisk together the pasta water, flour, hummus, Dijon, and nutritional yeast. Once the kale mixture has cooked down, add the liquid mixture to it and simmer for about 10 minutes, or until it thickens.

I then served this over individual servings of pasta and seasoned with a little salt and pepper. It was phenomenal! We all loved it. Enjoy!

Porcini Mushroom Pasta with a Cream Cheese Sauce

November 29, 2010 by epicureanvegan

Vegan MoFo, Day 29

I can’t believe I went this far into Vegn MoFo and missed yesterday! It was a busy day of Christmas shopping then an evening of margaritas and a taco bar at the neighbor’s. We made tacos with Boca crumbles, Tofutti sour cream, Daiya cheese, vegetarian refries . . .it was great! So tonight, I went with something easy and quick. The recipe came with the Pappardelle’s pasta, but I made some alterations.

INGREDIENTS:
8 oz porcini mushroom fettucini
2 C mushrooms, sliced
1/2 C green onions, sliced or 1 large leek or 1/c C yellow onion (I used green onions since I had a ton left over from last night’s taco bar)
3 oz Tofutti sour cream
3 Tbs Earth Balance
1/3 C almond milk
1 tsp garlic, minced
1 Tbs minced onion or 2 Tbs fresh chives, chopped
Salt and pepper, to taste

DIRECTIONS:

Cook pasta according to instructions. In a medium saucepan heat Earth Balance and garlic. Add mushrooms and saute 5 minutes; add green onions. Saute another 3-4 minutes. Stir in cream cheese and mix until thoroughly melted and combined.

Add almond milk and combine well. Season with minced onion, salt, and pepper.

Ladle over individual servings of pasta and enjoy!

Lasagna Roll-ups

October 25, 2010 by epicureanvegan

This is an easy twist on a classic. I’ve seen these done where you place the roll-ups on the side so the cute, frilly side of the noodle faces up, but I could just see things going wrong for me, so if you’re feeling brave, by all means, go for it!

INGREDIENTS:
My go-to tofu ricotta:
1 14-oz firm (or extra firm) tofu, drained and pressed
1/3 C nutritional yeast
1 C fresh basil
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
2 Tbs lemon juice
1/2 C vegan mozzarella, shredded

The rest:
2 tsp garlic, minced
1 Tbs olive oil
18 lasagna noodles
3-1/2 C fresh spinach, chopped
2 small zucchini, sliced very thin
10 mushrooms, sliced very thin
8-0z vegan mozzarella, shredded
1 jar marinara sauce

DIRECTIONS:
Preheat oven to 350. Cook noodles for about 7-8 minutes. Make sure you don’t cook them all the way—it’ll be easier to use them if they’re very al dente. Crumble tofu into a food processor. Add nutritional yeast, basil, garlic powder, salt, pepper, and lemon juice. Puree well. Transfer to a bowl and stir in the 1/2 cup of vegan mozzarella.

In a large skillet, heat the oil and garlic. Add the zucchini and cook 3-4 minutes. Add the mushrooms and cook just another 2-3 minutes.

Put a thin layer of marinara on the bottom of a 15″ baking pan (I forgot to do this, but its no big deal). Use a spoon or rubber spatula to spread about 1-2 tablespoons of the ricotta mixture on a lasagna noodle. Next, layer on some spinach, zucchini mixture (only about 8-10 pieces) and a little cheese.

Carefully roll up noodle and place in the pan.

Once all 18 noodles (one of mine was broken, so I have 17) pour the rest of the sauce over the rolls and sprinkle the rest of the cheese on top.

Cover with foil and bake 30 minutes. Uncover and bake another 3-5 minutes. Enjoy!

Vegan New England Chowder

September 22, 2010 by epicureanvegan

I have had this recipe from Weekly Vegan Menu bookmarked for some time now, and since today was drizzly and cold, it was about time I made it. I changed a couple of things like using button mushrooms instead of oyster and pureeing 1/2 the soup for a more chowder consistency. The flavors in this soup are spectacular and was perfect for a day like today.

INGREDIENTS:
2 T olive oil
1 onion, diced
1/2 a bell pepper, diced
4 garlic cloves, minced
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
4-6 C mushrooms, diced
1 C corn
3 C vegetable stock
3 C russet potatoes, peeled and diced
2 tsp Old Bay Seasoning
Salt and pepper, to taste
1/2 tsp Liquid Smoke
2 C nondairy milk (soy or almond)
1/4 C cornstarch
1 Tbs Worcestershire sauce
Tofutti sour cream (optional)
Vegan cheddar, shredded (optional)

DIRECTIONS:
Preheat oven to 350. I recommend having all your ingredients out, chopped, and ready to go before starting:

In a large soup pot, heat the oil and add onion, garlic, bell pepper, thyme, basil, and oregano. Once they are hot and on high heat, add the mushrooms and cook about 10 minutes.

While this is happening, roast the corn in the oven for 10 minutes.

Add the potatoes, then the stock, Old Bay, Liquid Smoke, salt, pepper, and Worcestershire sauce to the pot. Cook over medium heat until potatoes are tender, about 20 minutes. Whisk together the nondairy milk and cornstarch and add to the pot along with the corn. Bring to a simmer, but not a boil. Taste for seasoning. Here, I added (in batches) half of the soup to my food processor and just pureed a little; just enough to still be a bit chunky. I then added it back to the pot and mixed it with the un-pureed soup for the perfect chowder consistency. Top with a bit of cheese and sour cream, if desired. Enjoy!

Pasta with Marinated Mushrooms and Cashew Cheese

September 12, 2010 by epicureanvegan

I have been making this dish for years, usually using vegan Parmesan or mozzarella, but since I have a huge hunk of cashew cheese, I decided to use that (which by the way, shreds beautifully). This dish also makes great leftovers for the next day’s lunch. The amounts of each ingredient isn’t specific, but dependent upon how much you want to make.

INGREDIENTS:
Pasta
mushrooms, sliced
tomatoes, chopped
red wine
minced garlic
olive oil
cashew cheese, shredded
Earth Balance margarine
Salt, to taste

DIRECTIONS:
Marinate the mushrooms in some red wine and let sit 15-20 minutes.

Cook pasta according to package directions. Meanwhile heat olive oil and garlic in a small saute pan, then add mushrooms. Saute a few minutes—I don’t like to cook them until they’re shriveled. You may have to drain some leftover marinade.

Drain pasta and add 1-2 tablespoons of Earth Balance to pasta pot and coat the drained pasta. Add the mushrooms and tomatoes and combine well. Season with salt. Serve with cashew cheese and enjoy!

Field Roast Sausage and Vegetable Hash

September 8, 2010 by epicureanvegan

When I began to make this, just throwing stuff together, I wasn’t planning on posting it, but then I tasted it and damn, I knew I had to share it. Even The Husband called it hands-down the best, most phenomenal breakfast burrito/hash he’s ever had. Wow. Now that my “chef-ego” is inflated, here you go:

INGREDIENTS:
2 Field Roast sausages, Italian flavor
3 small potatoes, peeled and diced
1 small green bell pepper, diced
1/2 a large onion, diced
1 small zucchini, sliced then quartered
1 C sliced mushrooms
2 Tbs olive oil
vegan cheddar, shredded
Flour tortillas, warmed
Garlic & Wine seasoning, to taste (So this is a blend that we got from The Melting Pot a million years ago and here’s what’s in it: salt, soya flour, garlic, sherry wine flavor, cracked pepper, select imported spices, citric acid, and parsley).

DIRECTIONS:
Saute the potatoes in the olive oil for about 10 minutes, or until they just start to soften. Add the green pepper, onion, and zucchini. Over medium heat, cover and let saute for about another 10 to 15 minutes, or until soft. Season with the garlic blend and then add the sausage (I just tear it apart into small pieces) and the mushrooms. Season again with the garlic blend and cover another 4-5 minutes until the mushrooms are just softening.

Scoop some onto a warmed tortilla and add a little cheese. YUM! Enjoy!

Tempeh and Peanut Stir-fry

August 25, 2010 by epicureanvegan

This is another quick meal to make when you’re short on time. You can substitute the soba noodles with rice if you’d like and add other ingredients such as bamboo shoots or Chinese snow peas.

INGREDIENTS:
1 pkg tempeh, diced
1 Tbs olive oil
1 med zucchini, sliced then quartered
1 red bell pepper, cut into large pieces
1/2 a med onion, cut into large pieces
8-10 mushrooms, quartered
1/2 C lightly salted peanuts
12-14 oz soba noodles or 2 C cooked rice
Sauce:
1 Tbs cornstarch
1/8 C water
1/2 C shoyu, tamari, or soy sauce
1 tsp mirin
1/2 tsp brown rice vinegar
1 tsp toasted sesame oil
1/4 tsp ginger
2 Tbs Hoisin sauce

DIRECTIONS:
Heat olive oil in a large skillet. In the meantime, cook the noodles or rice. Add the zucchini, tempeh, onion, and bell pepper to the pan and saute for about 15 minutes. Drizzle with a little mirin. While these are cooking, combine the cornstarch and water in a small bowl. In another small bowl, combine all of the sauce ingredients, then whisk the cornstarch mixture into the sauce mixture. Add the mushrooms to the skillet and cook just a few minutes–I don’t like shriveled mushrooms, so I always add them last. Stir in the sauce and the peanuts and combine well. Let it simmer a couple of minutes, then serve on the noodles or rice. Enjoy!