mushrooms

{Recipe} Balsamic Roasted Mushrooms

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Balsamic Roasted Mushrooms


This recipe is wonderful because it can be used in so many ways.  I love to toss the mushrooms with pasta or top a veggie burger.  You could also toss or top your favorite grains or protein.  Or keep it simple and just eat them on the side of any of your favorite dishes.

Serves 2-4

INGREDIENTS

  • 3/4 lb cremini mushrooms, sliced
  • 1/2 lb portobello mushrooms, halved and sliced
  • 1/4 lb shiitake mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 garlic cloves, minced
  • 6 scallions, thinly sliced, greens & whites divided

DIRECTIONS

  1. Preheat oven 475F
  2. Toss mushrooms, salt, black pepper, olive oil, balsamic vinegar, garlic and whites of the scallion together and pour into the roasting pan.
  3. Spread into one even layer.
  4. Bake for 20 minutes and then toss and bake for 10 more minutes.
  5. Serve over your favorite protein or grain or toss with pasta.

 

Recipe Of The Week: Avocado Hummus & Quinoa Stuffed Mushrooms

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Avocado Hummus & Quinoa Stuffed Mushrooms

This past weekend was so busy for us that I decided to keep things simple and yet tasty in the kitchen. I had picked up a few portobello mushroom caps at the market on Friday with the intention of making portobello “burgers” but we ended up not having the other fixings (buns, lettuce, large tomatoes, ect) to really make a good burger so I decided to stuff them.  The stuffing is a mish-mash of a bunch of things we had in the fridge and in the end this turned out to be a really tasty dish.  I made these as entree sized portions but the stuffing would also be great in small button mushrooms as an appetizer.

Serves 2-4 (depending on how much stuffing you want in each)

  • 2-4 large portobello caps, stems removed
  • 1 avocado
  • 1/3 cup hummus of your choice (I used a roasted red pepper and jalapeno)
  • 1/2 cup of dry quinoa, cooked according to package directions
  • Salt and pepper, to taste
  • Cherry Tomato Sauce:
    • 1 tablespoon olive oil
    • 2 cups cherry tomatoes, halved
    • 3 cloves of garlic, minced
    • 1 tablespoon nutritional yeast
    • Salt and pepper, to taste

Preheat the oven to 375F. Cook the quinoa. While the quinoa is cooking mash together the avocado and the hummus in a medium sized bowl and place the portobellos on a lined baking sheet cap side down. Add the quinoa to the avocado hummus and season with salt and pepper to taste. Fill the portobello mushrooms with the quinoa filling. Drizzle the stuffed mushrooms with a little olive oil and place in the oven to cook for 15-20 minutes, until the mushroom is tender and the filling has set. While the mushrooms bake,  heat the olive oil in a saute pan over medium heat.  Add the tomatoes and garlic and cook for a few minutes until the tomatoes release their juices.  Add the nutritional yeast, salt and pepper.  Once the mushrooms are done top with a big spoonful of the tomato sauce. ENJOY!

Recipe of the Week: Balsamic-Rosemary Tempeh Skewers

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Serves 2
INGREDIENTS
• 1 (8oz) package of tempeh,large dice
• 8-10 button or cremini mushrooms
• 8 Rosemary Stalks; remove all but the top leaves, reserve 1 Tbsp of leaves and finely chop
• 3 garlic cloves, roughly chopped
• 1/2 cup balsamic vinegar
• 2 Tbsp olive oil
• 1 Tbsp dijon mustard
• 1 tsp salt
• 1/2 tsp pepper

Preheat oven to 400F
1. Using the rosemary stalks, skewer the tempeh and mushrooms. Place in one layer in a shallow baking dish.
2. In a small bowl whisk together the tablespoon of rosemary, garlic, balsamic vinegar, olive oil, dijon mustard, salt and pepper; evenly pour over the skewers.
3. Place the baking dish in the oven and bake for 35-40 minutes until most of the liquid has reduced; flip and baste after 20 minutes.

Beans, Greens & Grains

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Whole grains are an excellent source of nutrition, as they contain iron, dietary fiber and vitamin E and B Vitamins. They are also absorbed slowly providing sustained and high-quality energy. To aid in digestion it is best to soak grains prior to cooking*; soaking helps to eliminate phytic acid which is what causes gas.

Beans can be a great source of fiber, protein and folic acid. For more information on beans and how to make them more digestible you can refer to this post – Beans, Beans, The Magical Fruit…

Greens are a great source of calcium, magnesium, iron, potassium, phosphorous, zinc and vitamins A, C, E and K; as well as fiber and folic acid. Some of the benefits of eating dark leafy greens are:

-Blood purification

-Cancer prevention

-Improved circulation
-Strengthened immune system

The best choices for greens are bok choy, napa cabbage, kale, collards, watercress, mustard greens, broccoli rabe and dandelion.  Other good options are green cabbage, arugula, endive, chicory, lettuce, mesclun and wild greens. Spinach, Swiss chard and beet greens are good as well but should be eaten in moderation because they are high in oxalic acid, which depletes calcium from the bones and teeth; best eaten with tofu, seeds, nuts, beams, or oil to balance the effects of the oxalic acid.

*Whole Wheat Couscous is technically not a grain but rather a pasta product made from wheat and doesn’t require soaking.

Tonight I decided to try some new heirloom beans that I picked up at the health food store; I boiled them until tender and the sauteed them with garlic, shallot, olive oil and cremini mushrooms tossed with a little nutritional yeast and Braggs. I placed the beans on top of a bed of lettuce and a scoop of whole wheat couscous and topped with a little avocado.

Indulgence Hangover

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After our night of indulgence I felt like  I was a bit hungover from the sugary and fried foods.  To cure this I went right to a big glass of water things morning and have been making an effort to eat better today.  For breakfast I started out with some Sun Seed Manna Bread with The Nutty Vermonter Maple and Chipotle Triple Nut Butter that I got in my Christmas stocking. I didn’t love the bread because it was really chewy but I think the issue was that I cut my slices too thick.  Generally when I purchase sprouted grain bread it comes pre-sliced and is usually really thin; fail on my part. So I didn’t end up finishing much of my bread with nut butter and stole two left mock prawns from my husbands leftovers breakfast.

For lunch I ran out to the market to see what looked good and came home with a cremini mushrooms, red bell pepper, red onion, radish sprouts and cauliflower. I cut the cauliflower up into small pieces, diced up the red bell pepper, red onion and mushrooms and sauteed with a bit of olive oil until soft; then tossed in chickpeas for protein. I seasoned with a bit of salt, pepper, granulated garlic and red chili flakes. I plated the cauliflower pilaf and topped with a fist full of the sprouts and drizzled with a bit of Drew’s Roasted Garlic & Peppercorn Dressing that I had picked up at the market last week. On the side we had THINLY sliced Manna Bread with nutritional yeast and garlic gold.

For dessert we split a treat sent from JJ’s Sweets– a Java Chocolate Covered Caramel- TO DIE FOR.  They need to start selling these in Vermont…or maybe they shouldn’t because I would buy them all the time.  They are lush and creamy and VEGAN!

I just received a huge stack of $1 off coupons from Nature’s Path and want to give you a few! So email me lindsay@cookingforaveganlover.com with your address if you would like a few!

Disclaimer: I was provided a sample of a selection of Manna Bread and JJ’s Sweets; I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway or add this to my OpenSky shop in return for a discount on this product.

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.


White Bean Mash

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White Bean Mash

Serves 4
Ingredients:

  • 1T olive oil
  • 1-15oz can of white beans, drained and rinsed
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2T non-dairy creamer
  • 1/4C white wine
  • 10 oil packed sundried tomatoes, sliced
  • 1t Italian seasoning
  • salt and pepper

Directions:

In a large skillet heat the oil over medium high heat, toss the onions in the oil and saute for 5-7 minutes until the onions are softened. Stir in the garlic and then stir in the wine; cook for 3-5 minutes until the wine has reduced.  Stir in the beans, salt, pepper and Italian seasoning and then mash until chunky.  Stir in the sundried tomatoes and the non-dairy creamer.