Recipes

Stuffed Mushrooms & Root Veggie Phyllo Rolls

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Tempeh Stuffed Mushrooms

These mushrooms are super tasty and the perfect appetizer for a holiday party.  The marsala wine is really essential for this dish- the flavor it adds is really delicious. You can also use this same method and stuffing to stuff portobellos for a wonderful entree.

Ingredients:

  • 12 Large Button Mushrooms, stems removed and hallowed out; reserve stems
  • 1 Tbsp olive oil
  • 3 Tbsp Marsala Wine
  • 1/2 Cup tempeh, small dice
    • Tempeh marinade
      • 1/2 Tbsp lite soy sauce
      • 1/4 tsp smoked paprika
      • 1/8 tsp chili flakes
      • 1/8 tsp garlic powder
      • 1/8 tsp thyme
      • 1 Tbsp water
  • 1 Tbsp olive oil
  • 1/3 cup onion, small dice
  • 1/4 cup celery, small dice
  • 1/2 cup whole wheat panko
  • 2 Tbsp vegetable broth
  • salt and pepper to taste

Directions:

Preheat oven to 375F

  1. Place the mushrooms in a bowl and toss with the olive oil and marsala and marinate while preparing the remaining ingredients.
  2. In another bowl whisk together the tempeh marinade ingredients and then place the tempeh in the marinade.
  3. While the mushrooms and tempeh are marinating chop up the mushroom stems.  Heat the 1 tablespoon of olive oil in a large saute pan over medium-high heat and toss in the onion, mushroom stems and celery;cook for 4-5 minutes.
  4. Stir the tempeh with marinade into the pan with the onion mixture; cook for 5-6 minutes. Stir in the panko and vegetable broth; cook for 3-4 minutes.
  5. Taste and season with salt and pepper.
  6. Place the mushrooms in a shallow baking dish, pour the leftover marsala marinade over. Using a teaspoon stuff the mushrooms until full.
  7. Bake for 35-40 minutes until browned.

Root Veggie Phyllo Rolls

Ingredients:

  • 2 yukon gold potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 Tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 package phyllo dough
  • 1/4 cup vegan butter, melted

Directions:

Preheat the oven to 350F

  1. Toss the potatoes, carrots, and parsnips with the olive oil, curry powder, salt and pepper; place in a single layer in a baking dish and bake for 30 minutes.
  2. Line a baking sheet with parchment paper. Place two sheets of phyllo on the baking sheet side by side, slightly overlapping in the middle. Brush the phyllo with vegan butter and then place another layer of phyllo and continue for 5 layers.
  3. Place the potato mixture on one side of the phyllo dough leaving a one inch boarder.  Now roll up the phyllo brushing the phyllo with vegan butter as you roll.
  4. Bake for 30-35 minute until brown. Let sit for 5 minutes and then slice into rounds.


Making Take-Out In

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The husband and I love Asian food- Thai, Chinese, Vietnamese, Burmese, Japanese-you get the point; so for dinner I like to play around with Asian flavors to make yummy dishes.  We love to go out for Asian food but we try not to get it out too much because of portion control, high calorie sauces and budget. Making your own “take-in” helps to reduce over eating and allows you to create healthier versions of your favorite dishes; here are three of my favorite “take-in” dishes for two.

Lemongrass Tempeh

with MungBean Sprouts

Basil Fried Rice

Garlic Broccoli

Don’t forget to enter the  Wasa Giveaway HERE!

Recipe: Root Vegetable Samosa with Spicy Cranberry-Pear Sauce

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Root Vegetable Samosa

with Spicy Cranberry-Pear Sauce

Makes approx 12 samosas, serving 4-6

Ingredients:

  • For the Samosas:
    • 1 sweet potato, small dice
    • 1 parsnip, small dice
    • 1 carrot, small dice
    • 1 Tbsp olive oil
    • 2 tsp cumin
    • 1/2 tsp granulated garlic
    • 2 tsp madras curry powder
    • 1/2 tsp hot paprika
    • pinch of cayenne
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/2 package of phyllo dough (usually found the freezer section and contains too rolls)
    • 1/3 cup melted vegan margarine
  • For the Sauce:
    • 1/4 cup of onion, minced
    • 1 Tbsp olive oil
    • 1 pear, minced
    • 3 thai chilies, minced
    • 2 Tbsp sweet soy sauce
    • 1/2 cup cranberries
    • 1/3 cup brown sugar
    • 2 Tbsp rice vinegar
    • 1/4 cup ketchup

Directions:

  1. Preheat oven to 350F. In a medium bowl toss the sweet potato, parsnip and carrot with the olive oil and spices.  Pour out on to a sheet pan in a single layer and make for 25-30 minutes; until fork soft. Place back in the bowl and set aside until ready for filling.
  2. To make the samosas first line a baking sheet with parchment then  place one sheet of phyllo on a board brush the  phyllo sheet lightly all over. Place another sheet of phyllo over the first one and repeat. Repeat a third time.
  3. Next, slice the layered phyllo sheets into two columns. Place a spoonful of the filling on the bottom edge of one column, and fold the phyllo dough in triangles like a flag. If the filling spills out, just tuck it in with your fingers and keep rolling. When you finish, use your fingers to brush some extra margarine on the outer layer for a golden brown color when baking.
  4. Repeat steps 3 and 4 until all the filling is gone (makes approx. 12)  Bake for 30-35 minutes until brown and crispy.
  5. For the sauce heat 1 tablespoon of olive in a medium skillet on medium-high heat.  Add in the pear, onion and chilies; cook for 8-10 minutes until the pear and onion start to caramelize.  Stir in the sweet soy sauce and cook for 1 minute.  Stir in the rice vinegar and cook for 1 more minute.  Stir in the cranberries, brown sugar and the ketchup and cook for 3-5 minutes until the sauce has thickened and is bubbly. Place the sauce in a blender and blend until smooth.

Serve the sauce warm with the warm samosas.

Recipe: Creamy Butternut Squash Chickpea Chili Stew

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Creamy Butternut Squash Chickpea Chili Stew

with Paprika Rice

Ingredients:

  • For the Stew:
    • 2 cups Butternut Squash
    • 1 Tbsp olive oil
    • 3 dried Chipotle Peppers, soaked in hot water for 20 minutes, until soft
    • 3/4 cup almond milk
    • 1 Tbsp olive oil
    • 1 medium onion, diced
    • 2 garlic cloves, minced
    • 2 carrots, diced
    • 1/3 cup vegetable broth
    • 2 tsp cumin
    • 1 tsp chili powder
    • 1 (15oz) can of chickpeas, drained and rinsed
    • 1 tsp lime juice
    • salt and pepper, to taste
  • For the Rice:
    • 1 Tbsp vegan margarine
    • 2 garlic cloves, minced
    • 1/2 medium onion, small dice
    • 1 tsp hot paprika
    • 1 cup of rice
    • 2 cups of water

Directions:

  1. Preaheat oven to 400F.  Toss the squash with the olive oil; place on a baking sheet and bake for 25-30 minutes until fork soft. Place the roasted squash in a blender with the chipotles and almond milk and blend until smooth; set aside.
  2. In a medium pot over medium high heat melt the margarine; toss in the onions and garlic and cook for 5-7 minutes until soft. Stir in the hot paprika and the rice; stir to coat.  Stir in the water and bring to boil; cover and turn to low.  Cooking time will be based on the type of rice you use (white around 25-30 or brown 40-45).
  3. In a large skillet over medium high heat 1 tablespoon of olive oil; add the onion and carrot and cook for 5-7 minutes until soft. Stir in the garlic and cook for 1 minute.
  4. Add the vegetable broth, cumin and chili powder.  Cook for 3 minutes.
  5. Stir in the chickpea, lime juice and squash puree; cook for 5 minutes.  Season with salt and pepper to taste.
  6. Serve the stew with a scoop of rice.

Soups, Stews and Chili e-Book Now Available!

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Soups, Stews & Chili - Vegan recipes to warm your soul

I’m excited to announce that my first e-book is now available for purchase! To purchase your copy of the e-book:

  • Click the Buy Now link below or in the sidebar of my blog.
  • You will be brought to a Pay Pal page to make your purchase
  • Click the link to download the cookbook, after 10 seconds (or if you click the link) the download will begin automatically!

Holiday Recipes

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Cranberry-Apple Glazed Tempeh

4 Portions

  • 8oz block Tempeh, sliced in half and then sliced in half through the middle to make four 2oz portions
  • 1 cup vegetable broth
  • Juice of 1 apple or 1/2 cup apple juice
  • 1/2 cup of cranberries
  • 1 apple, diced
  • 2T brown rice syrup
  • 1/2T low-sodium soy sauce
  • 3 sage leaves, sliced
  • pinch of pepper

Directions:

  1. Heat a large sauce pan over medium-high heat, pour in the broth and place the tempeh in a flat layer.  Bring up to a simmer, flipping once the broth has reduced by half.  Continue to simmer until the broth is gone. Remove the tempeh and set aside.
  2. In the pan over medium-low heat cook the cranberries, apple slices, brown rice syrup, soy sauce and pepper for 1-2 minute until the apple start soften.  Stir in the apple juice and cook for 3 minutes until the apples soft and cranberries burst.  Strain the liquid from the sauce and reserve both the fruit and liquid.
  3. Place the tempeh back in the pan over medium heat and add the liquid. Simmer until the sauce has thickened and glazed the tempeh.
  4. To serve top with some of the reserved cranberry-apple mixture.

Ciabatta Squash-Sage Dressing

Serves 2-3

  • 4- 1/2inch slices of ciabatta, diced
  • 1T vegan margarine
  • 1T olive oil
  • 7 sage leaves, sliced
  • 1/2 cup onion diced
  • 1 garlic clove, minced
  • 1 cup butternut squash, diced and roasted
  • salt and pepper to taste
  • 1 cup vegan chicken gravy
    • 1T vegan margarine
    • 2T AP flour
    • 1 cup vegan chicken broth

Directions:

  1. Preheat the oven to 400F. Toss the squash with a little oil, salt and pepper; place on a sheet pan and bake for 30 minutes until the squash is soft.
  2. In a cast iron skillet or saute pan heat the olive oil and margarine until margarine is melted.  Toss in the sage and cook until crispy and then toss in the onion and saute for 3 minutes.  Stir in the garlic and cook for 4-5 more minutes until the onion is soft.  Remove from the pan with a slotted spoon and leave place in a bowl; set aside.
  3. Place the bread in the pan and stir around, coating with the oil.  Cook on medium-high until the bread is toasty.  Remove from the pan and set in the bowl with the onions.
  4. Place the squash in the bowl with the onions and the bread.
  5. In the skillet heat the broth until bubbly and then pour over the bread; toss to coat and serve immediately.