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Sunday, July 26, 2015

Sweet and Sour mushrooms

Sweet and Sour mushrooms

I am just going to be honest, I had no idea that I was going to make this recipe today.  In fact I had no intentions of making any recipe today, since my work week starts tonight.  My inspiration came this morning when Terri from my blogging group asked the question "Does anyone have a good sweet and sour recipe".  (By the way, go over and check out her blog page here,  amazing recipes!! 
I decided that since I need to make some food for work tonight, I would write a recipe for sweet and sour mushrooms.  I made a pot of rice, which went perfectly with it.  I used mushrooms for this recipe, but you could sure add other things too.  Soy curls come to mind, tofu, or if you eat saitan, that would be great too.  You can make just the sauce, and keep it for a dip too.  For some crunchy veggie egg rolls or maybe some crispy tofu.

 Ingredients

For the sauce

1 1/2c pineapple juice.  I used the juice from two cans of pineapple.  There was some left over
1/2c unseasoned rice vinegar
2T low sodium soy sauce
2T tomato paste
2T maple syrup
1/4c brown sugar
1/3c water
2T corn starch
In a medium saucepan over medium heat, add all the ingredients except the water and cornstarch.  Whisk together well and slowly bring to a simmer.  Stir often so nothing burns.  When it is good and hot, mix the water and corn starch together and then add to the mix.  Whisk together and stir until it thickens.
When it has thickened, remove from heat and set aside.
You can pour into a bottle at this point, let cool and then put in the fridge.  Should last over a week.

For the Sweet and Sour mushrooms

1 lb. mushrooms, cleaned, stems removed (don't throw away, use for stock) and cut in half
1/2 large red bell pepper, washed and cut into 1/2 inch pieces 
1/2 large yellow onion, peeled and cut into 1/2 inch pieces 
1 large carrot, peeled, cut in thirds and then cut into matchsticks
2 cloves garlic, peeled, smashed and chopped fine
1 can of pineapple chunks, drained (use the juice for the sauce)

In a large saucepan over medium high heat, saute the mushrooms.  Stir often and saute until they no longer give off any liquid and have wilted and started to brown.
Add the peppers, onions, carrots and garlic.  Saute for 5 minutes.  You don't want the veggies to wilt too much, you want them crispy.  Add the pineapple and saute another minute.  Make sure everything is stirred well.  Then add the sweet and sour sauce to the pan and mix well.  Just bring to a simmer, and remove from heat.
Serve over freshly made rice or maybe some udon noodles.
Garnish with some chopped green onions and sesame seeds if you like.
 I hope you give this recipe a try and if you do, let me know. :)

Saturday, July 25, 2015

Klunker's Banh Mi


 Klunker's Banh Mi

It is pretty to look at, and it is pretty to say.  This Vietnamese sandwich is so much more.  It is a flood of flavors.  It explodes in your mouth with so many different flavors.  
I had only ever heard about this sandwich by watching some cooking show on TV.  It always had thinly sliced pork or beef in it too, so I never really thought much about it.  Then one day, my friend Jalaine asked me to make a McDougall approved version.  Well, that was all I needed.  
I took my time making this one, mainly because I wanted it to taste amazing the very first time, and I had never made one before.  I went so far as to bake my own bread for this one.  I have a great recipe here.
A lot of what this sandwich is, can be customized.  I think if you put thought into it, you could do this sandwich many different ways.  Maybe thin marinated tofu, or even saitan.  The key ingredient really for me is the pickled carrots and daikon radish.  You can buy it, or make it. I made my own.  I used this recipe here.
For the meat, I used some fantastic sauteed potobello mushrooms.  I really loved how they tasted.  Just that certain flavor that made it so good.  I also used a fantastic mayo that I posted yesterday.  You can find that here.

Ingredients

1 loaf of French bread (recipe above)
Plant based mayo  (I used the recipe above)
1 large tomato, sliced thin
1 bunch cilantro, just the leafy part
1 red onion, peeled and cut in half, then sliced into thin half moons
lettuce ( I used red leaf)
sliced red or green jalapeno peppers (optional)
pickled carrot and diakon radish (recipe above)

For the meat filling

3-4 large portobello mushrooms, stemmed and gilled, cut into 1 inch slices
3 tablespoons of ponzu (citrus seasoned soy sauce)  This is the brand I got for it.
In a large, nonstick saute pan, over medium heat, add the mushrooms and saute until they are just starting to wilt.  You don't want to have them turn to mush, they should still have some backbone.  Take off heat, and add the ponzu.  Stir around until the mushrooms soak it up.  Set pan aside to cool.  
Assemble your sandwich by cutting the bread to whatever size you want (I wanted half a loaf).  Spread with the mayo and then put down the mushrooms in a single layer, covering the bottom of the bread.  Then load up on the veggies and pickled carrot/daikon.  Top with the cilantro and peppers if you want them. 

Eat right away.  It will be a heavenly mess for sure.  You will love every bite you take. :)
 


Vegan Pad Thai

Vegan Pad Thai

I really had fun making this recipe.  One of my friends Mariann asked if I could come up with a vegan pad thai, and I was not about to back down from this challenge.  I had a recipe already, but I wanted to make a change to it, and make it a new recipe all together.  I am so glad that I did, because I love this one even more.
I think what makes this whole recipe is the noodles.  You have to use pad thai rice noodles.  It just makes all the difference.  I have tried with two other noodles and I didn't like it as much.  Fast on it's heals though is the amazing, spicy sauce.  Oh my goodness!  It is so good, I really had to resist dumping the whole thing on my plate.  
My kids, one of which is very picky, really liked this recipe also.  My dear wife who is not plant based, but trying, loved it too.  She ate her whole plate of food.  It made me happy to know that something so good, was also good for my family.  
The recipe requires some prep, but once it is done, it comes together really fast.

Ingredients

1 large red bell pepper, washed, seeded and cut thin
1 medium yellow onion, peeled and cut in half, then thinly sliced into half moons
2 cloves garlic, peeled and smashed
8 large mushrooms, cleaned and sliced thin
1 large carrot, peeled and cut into small matchsticks.  They also sell small packages of already matchstick cut carrots (thats what I used)
1/2 package pad thai rice noodles (follow instructions on how to cook, usually you soak in hot water for about 10 minutes, then rinse in cold water)

For the sauce

1/4c brown sugar (you could use maple syrup as a replacement)
3T reduced sodium soy sauce
juice of 1 lime (if it is not a juicy lime, you may want to use two)
2T all natural peanut butter
1 tsp. chopped garlic
2T tomato paste
2 tsp. Sambal oelek (hot chili paste)
Blend well in a blender.
(this is enough sauce for 4 servings)

Star off by soaking your noodles.  While they are soaking, make the sauce by adding all the ingredients to a blender and blend until smooth.  Set aside.
Chop and prepare all the veggies above and have them ready to go.  By this point you should be able to drain your noodles, rinse and set aside.
In a large saute pan, over medium high heat, saute the onions for 5 minutes.  Stir the whole time so they don't stick or burn.
Add the carrots and peppers and saute another 5 min, or just until starting to get soft.  Add the mushrooms and saute for another 4 minutes.  Make sure everything is mixed well.  
Add the noodles and mix well with the veggies.  Add just enough sauce to coat the noodles and veggies.  Cook and stir for 1 minute, just until sauce is hot.
Serve right away.  Garnish with slices of lime, chopped peanuts, chopped cilantro and some extra hot sauce.

Friday, July 24, 2015

Chipotle lime mayo (plant based)

Chipotle lime mayo (plant based)

This recipe is being posted with permission from the author, Julie Stutzman.  She sent me a request, with what she felt were the perfect ingredients.  I made it per her instructions, and I am here to tell you that it is my new favorite.  I would make a double batch to be honest.  

Ingredients

1/4c lime juice
zest of one lime

1/2 block of firm silken tofu
1 clove garlic, chopped
1T maple syrup
1/2 tsp. cumin
1/2 tsp. chipotle powder
Blend until very smooth. Pour into a bowl or small, airtight container and let chill for an hour.  Then go to town and make veggie sandwiches, or use as a topping for taco salads.   

 Thank you again Julie for letting me post this on my blog. :)

Thursday, July 23, 2015

Klunker's powerhouse salad with creamy sweet lemon dressing

Klunker's powerhouse salad with creamy sweet lemon dressing

What do you do with all those extra greens you purchased, thinking you would use them all up?  Well, I don't know if you are like me, but many of them go to waste because I think big and never end up following through like I should.
Don't get me wrong, I do eat a lot of greens, but for some reason, I can never eat all that I get from the market, and without fail throw some away.  Today I decided that I was not going to do that.  I was going to  use these greens and I was going to enjoy them dammit.  
I came up with this salad and dressing as a way to use a lot of powerhouse greens.  By powerhouse greens I mean, kale, brussel sprouts and broccoli.   Adding other amazing flavors like carrots, bell peppers, sweetness from organic raisins and a dressing that really ties it all together, well, it is simply amazing.
For this recipe you will do much better if you have a Salad Shooter®, or a slicing blade on your food processor.  This can all be done by hand, but if you can get your hands on one of those two items, it will help a lot.

 Ingredients

For the salad

1 lb. fresh brussel sprouts, trimmed and sliced thin
1/2 lb. fresh broccoli, trimmed and sliced thin 
1/4 lb. Tuscan kale (dinosaur kale), washed, massaged and sliced into thin strips 
1 15oz. can of great northern beans, drained and rinsed
2 medium carrots, peeled and shredded
1/2c organic (if you can find) raisins 
1 large red bell pepper, washed and sliced thin

Combine all of the above in a large bowl.  Use your hands and really mix well.  Cover and set in the fridge for a half hour to chill.
While it is chilling, lets make the dressing.

For the dressing 

1/2c fresh lemon juice
zest of one lemon
1/2 block of firm silken tofu
1/2c maple syrup
2 tablespoons of white miso 
Dash of salt and pepper

Combine all the dressing ingredients into a blender and blend until very smooth.  You will not need a lot of dressing for the salad, so you can use on other salads or maybe even a baked potato.  I let the dressing also chill for a bit, and then went to town and ate a lot of powerhouse salad.  I hope you give it a try and enjoy it as much as I did.


 

Monday, July 20, 2015

Chipotle maple baby carrots

Chipotle maple baby carrots

This recipe was actually not planned at all.  I wanted to take some baby carrots to work.  I was happy just cooking them and eating as is.  But I went to the spice cabinet, and saw some chipotle powder and next to it some maple syrup.  Well, I put the two together and came up with this wonderful side.  I would suggest making a big batch, this stuff is addicting.  

Ingredients:

1 lb. baby carrots, washed
3 tablespoons of maple syrup
1/2 to 1 tsp. chipotle powder
1/2 tsp. salt

In a medium saucepan, place your carrots and cover with just enough water. Set on stove over medium high heat.  Cover and bring to a boil. Add salt and Reduce heat to medium, and simmer for 10 minutes.  Or until carrots are cooked but still crispy in the middle.   Remove from heat and drain in a strainer.
Allow to sit for about 2 minutes to dry a bit. Put back into pan and add the maple syrup and chipotle powder.  Stir well, and place on low heat for about 5 minutes.  Stir and cover all the carrots. 
Serve right away as a side dish.  
Super easy, and so flavorful.  A sure addition to your meals. :)

Asian side dishes

Asian side dishes

I love eating some fresh made rice with a few side dishes.  It has become my new lunch favorite.  I decided to share my favorite ones here.  
In the picture above, above the rice, from left to right, is Korean kimchi (recipe already up on this blog) seared mushrooms and baby spinach, and wasabi lime eggplant.  All of these sides are super fast to make and also super easy.  When you put them with a steaming pile of rice, it makes an amazing meal.  Because they are so easy to make, and take hardly any time, I am including both in this one blog post.

Ingredients for seared mushrooms and baby spinach

8oz. button mushrooms, cleaned and sliced super thin
1 lb. of baby spinach, washed well and drained
2 tsp. low sodium soy sauce
2 tsp. toasted sesame seeds

In a large saute pan over medium high heat, add the mushrooms and saute for 2-3 minutes.  You will need to stir the whole time.  As soon as they are no longer giving off liquid, add the spinach all at the same time.  Stir well, again, you'll need to do the whole time.  After 2 minutes, most of the spinach should be wilted.  Add the soy sauce and sesame seeds and stir well.  Remove from heat, and place in a couple of bowls (serves two as a side dish).  You can also chill and serve cold.  Both ways are really good.

Ingredients for wasabi lime eggplant

1 medium eggplant, washed and cut into 1/2 inch cubes
4 green onions, sliced (green and whites)
1/2c mushroom or veggie stock
2 tsp. low sodium soy sauce
1-2 tsp. wasabi powder (depending on how hot you want it)
2 tsp. corn starch
juice of one lime

In a large saute pan, over medium high heat, saute the eggplant and onion.  You want to saute until the onion is translucent and softened and the eggplant has taken on some color.  In a small jar or a cup, mix the mushroom/veggie stock, soy sauce, wasabi, and corn starch together and mix well.  Add to the eggplant and stir until it has thickened nicely (about 1 minute).  Remove from heat and add the lime juice, stir well.  Serve hot with rice.


Sunday, July 19, 2015

Pineapple oat fritters

Pineapple oat fritters

I am always looking for new plant based idea's for my kids to eat.  My son is a picky eater and he is pretty set on what he will and wont eat.  So today I played on two foods he likes, oats and pineapple.  
It was breakfast time, and I was going to make him some pancakes, but I wanted them to be a little bit more exciting.  He was happy with the results, and so was I.  My daughter also decided that she liked them too.  
It is an easy recipe, and really the only thing you need to make sure you have is a good non stick pan or a good waffle iron.

Ingredients:

1 1/2c unbleached flour
1/2 c uncooked oats
2 tsp. baking powder
1/8 tsp. salt (optional)
1 tsp. vanilla (not vanilla flavoring, get the real stuff)
1/2c plant based milk
1 20oz. can of pineapple tidbits, drained (save 1/2c juice), and put tidbits in a blender or food processor, pulsed until broken down small but not juiced.  
1/2c of the juice from pineapples

In a large bowl, add the dry ingredients.  Whisk together until well blended.  Add the wed ingredients, including the pineapple.  Whisk together until it forms a thick batter.
Allow to sit for 10 minutes.  While it is sitting, warm up your nonstick pan over medium heat, or heat up your waffle iron.  
Spoon a few tablespoons of the mixture into your pan and spread out thin.  I was able to get three at a time in my big 12 inch pan.  Allow to crisp up on the first side.  Like a pancake, watch for bubbles and check the underside to see how dark it is.  I like mine a dark golden brown.  Turn carefully and cook until the other side is also golden.
For a waffle iron, depending on size, scoop about 1/3c into the middle and spread out.  Then close and cook until it is golden brown.  Don't open too soon, or it will rip in half.
My kids liked them just as they were.  I added a little maple syrup on top.
Eat hot and enjoy. :)

Wednesday, July 15, 2015

Pamela's kimchi pancakes

 
 Pamela's kimchi pancakes

This recipe comes on the heals of a very successful kimchi recipe yesterday, and I am thrilled.  My friend Pamela was super excited to have a kimchi recipe, but she really wanted a kimchi pancake recipe.  I told her that I would write one for her for lunch, and I am sure glad I did.  These little crispy on the outside, and tender on the inside pancakes are so good.  This is a recipe I could eat for breakfast, lunch or dinner.  A side of rice and some seared greens and a yummy dipping sauce.....well, its all you need. :)  I decided to do a lot of pictures for this recipe, so here we go!

Ingredients: (two 6 inch diameter pancakes)

1/4c unbleached flour
1/4c brown rice flour (I ground mine fresh)
1/4c + 2T water
3/4c kimchi (chopped small)
dash of salt
1/8 tsp. baking powder

In a medium bowl, combine the unbleached flour
The brown rice flour
 and the water
Whisk together until very smooth.  Add the chopped kimchi and stir well
Add the baking powder, and stir again very well.
If you are adding salt, add at this time too.
Let the mixture sit for about 5 minutes.  While it sits, place a small, nonstick pan on the stove, over medium heat.  Let it heat up.
Add about 1/2 the mixture to the hot pan and spread out until you have a 6 inch pancake.  Now leave it alone.  You want it to get deep golden brown.  It took about 4-5 minutes on the first side for me.  After a few minutes, check and see that the sides are drying up and small bubbles are forming in the middle area.
Very carefully loosen around the edges with a spatula, and turn the pancake.  It will need to cook another 3-5 minutes, until deep golden brown.
Check often, they can burn easy if left unattended. 
Remove when crispy, and let sit on cutting board for 1 minute.  then cut into quarters and place on plate.  Repeat with the other half of the batter and then serve.  Can be eaten cold or hot.  You may want to double the recipe if anyone else wants some.  

Easy Dipping sauce
1/4c low sodium soy sauce
1T dark brown sugar
2T rice vinegar
1 tsp. toasted sesame seeds
Mix together until the sugar is dissolved, serve on the side for dipping. :)  Enjoy.
    






Tuesday, July 14, 2015

Easy kimchi


Easy kimchi

Kimchi!  What more needs to be said?  Maybe the fact that it is easier to make then you may have thought.  It has such amazing flavor, it is good for you, and after you make your first batch, you will be hooked.  You will never buy store kind again.  You control the heat too, so you can make just a little spicy or a lot.
I love the fact that the longer this sits, the better it tastes.  If you make it weekly, it requires little time, and you will never be out of a supply.
***BIG NOTE HERE***  IT IS KIMCHI, IT REQUIRES SALT.  YOU MAY BE TURNED OFF BY THE AMOUNT OF SALT USED, BUT REMEMBER THAT MOST OF IT IS WASHED OFF.  IT REALLY IS NEEDED TO WILT THE CABBAGE AND ALSO TO TENDERIZE AND FLAVOR IT.  I USE MUCH LESS THAN MOST RECIPES, AND AGAIN, A LOT IS WASHED OFF. 

Ingredients:

1 head of napa cabbage, (about 4 lbs)
1 1/2 cups daikon radish, peeled and cut into matchstick slices (thin, slices about 2 inches long and 1/4 inch thick)
5 green onions, washed and sliced thin
1 large carrot, peeled and cut into matchstick slices (same as daikon radish)
4 cloves garlic, peeled and smashed small
1/2 inch nob of ginger, peeled and smashed small
1 small fuji apple, cored and sliced into thin matchsticks.  Do not peel
4 tsp. kosher salt or course Korean sea salt if you can find it.
2-4 tablespoons Korean chili powder (mine looks like this) 
2 tablespoons raw sugar
Rubber gloves or tongs (this will be for mixing, don't use your bare hands)
1 large bowl
1 medium bowl
1 one quart jar with lid

The first thing you will do is to prepare the cabbage.  It will require the most prep time.
Cut in half, and then again into quarters.
Slice these into about 1 inch chunks.  You want them to be bite sized.  Put into a large strainer, and wash well in running water.  
Shake off best you can and place into your large bowl.  Sprinkle 2 tsp. of salt over the top.  With your hands, mix the cabbage around well.  Gently massage the cabbage at the same time.  Sprinkle the other 2 tsp. of salt over the top and mix around again.  Now cover the top with a small plate and press down.  Set aside and let sit for 1 hour.  Remove plate, and mix around well.  There should be some water in the bottom of the bowl.  Mix that into the cabbage and put the plate back on top, press it down and let sit another hour.
After 1 more hour, drain the water from the bowl, and put the bowl in the sink. Run cold water into the bowl, and mix around with your hands.  You really want to rinse this cabbage good.  I fill the bowl 4 times, and really swish the cabbage around to get all the salt out.  After 4 times, drain the cabbage in your strainer.  Set aside to drain.
In your other bowl, combine the radish, carrot, green onion, apple, sugar and spices. Mix with your gloved hands or tongs.  You want to really mix well.  Take your time, and really massage it well.
Now add this mix to your cabbage and start mixing again.  You want to spend about 10 minutes on mixing this.  Really get the mix and cabbage together.
Set aside for 20 minutes.  This will give you time to clean your area and get your jar ready.
Wash and dry your jar and lid.  With the tongs or with your gloved hands, stuff that cabbage mixture into the jar.  It will all fit, you really need to push it down. It is a messy job, but keep going.  You don't want air in the jar, so use a fork or spoon and really press the cabbage into every space available. 
Any liquid on left in the bowl should go into the jar too.  You want to only have maybe 1/4 inch of room on top.  I wait until the end to pour the liquid on top.  If you need a little more, just put about a 1/4 c water in the bowl and swish around, then fill the jar.
With a damp paper towel, wipe the lip of the jar and just lay the lid on top.  If it is a two piece lid, just place the sealing part on top and barely screw the top on.
Your kimchi is now ready to ferment.  So place it on a plate or bowl, and in a semi warm area on your counter, away from direct light.
Make sure the lid is loose.  It will expand, and the plate/bowl below is important to catch the liquid. (it is a good sign to have leakage)
 Check it one time a day.  It will take 1 1/2-3 days to ferment.  Taste it after 1 day and then again the next day.  When you are happy with the flavor, clean outside of the jar and close the lid tight.  Place in fridge.  It will continue to ferment, but much slower.  IT GETS BETTER WITH AGE.  But it will be delicious after just 1 1/2 days.
***NOTE***  Do not close that lid until you are ready to put into fridge, or you will end up with a lovely kimchi wallpaper pattern in your kitchen and an amazing smell to go with it. :)  JUST COVER, IT NEEDS TO BREATHE!!
It is a lot of instructions, but just read through it and it really goes fast.  After your first time making it, you will see how fast it actually goes.
I love my kimchi on rice.  It is the easiest and most enjoyable for me.  I do make kimchi pancakes, and roll into sushi too. :)  I hope you try this recipe and enjoy it as much as I do.





Easy mushroom stock

Easy mushroom stock

When I made the switch to a plant based lifestyle, I found that it required a lot of stocks/broths.  For frying, soups, chilies.....the list is pretty long.  I found a few brands that I was OK buying, they were organic and not too full of other strange ingredients.  
Over time though, I found it to be a little expensive, and I was not making a lot of recipes because of the cost.  So I took it upon myself to make the stock myself, and save a little money and I would know exactly what was in it.
This recipe is for my favorite mushroom stock.  It has a great, earthy flavor that is so good in almost everything.  I use it in soups and saute with it too.  It is easy enough to make that I only make 2 quarts a week.  It stores well, and it also freezes well.

Ingredients:

3 large portobello caps, cleaned of any dirt, cut into chunks
8 cremini mushrooms, with stems, cleaned of any dirt, cut into chunks
1 medium\large yellow onion, cut in half, leave skin on
3 ribs celery, leafy ends OK, washed
1 whole bulb of garlic, cut in half, keep peel on
2 quarts water
1 bay leaf
5 pepper corns
1 tsp. salt (optional)

In a large stock pot, add all of the above ingredients.  Pour the water over the top and cover.  Set on stove over high heat until it just comes to a boil.  Reduce heat to low and simmer for 2 hours covered.  Do not take the lid off.  At the end of 2 hours, cut the heat and let cool completely.  Strain through a fine mesh strainer, and either put into zip freezer bags, ice cube trays, or into glass jars. It will store for a week in the fridge, or up to a month in the freezer.

**Instant pot instructions**
Combine all of the ingredients into the pot.  Add the water and close the top. Make sure the knob is on pressure.  
Turn on manual and adjust the time to 45 minutes.
When it is done, manually release the pressure (carefully of course) and remove top.  Allow to cool, and strain and store the same as above.
Enjoy!!


Sunday, July 12, 2015

Plant based posole



Plant based posole

If there is one thing that will make anyone feel better from a stuffy cold, that is spicy soup.  My favorite spicy soup is posole.  It will clear the head and warm the tummy.  I grew up German, so I only was introduced to this in the last 15 years.  It always had chicken in it, that is, until today.
Now, as the title says, E A S Y.  Here are the ingredients:

Ingredients:
1 large yellow onion, peeled and diced into 1/4 inch pieces
4 cloves garlic
1 large carrot, peeled and diced small
1 large rib celery, diced small
1 qt. good veggie stock
2 14.5 oz. cans of diced tomatoes, with juice
1 10 oz. can of RoTel® mild (diced tomatoes and green chilies)
1 7 oz. can of salsa verde (green)
1 25 oz. can of hominy, drained and rinsed
1 tsp. cumin
salt and pepper to taste (I wait until its done)
1-2 fresh limes (juice)

Here is a picture of the brands I used for the salsa verde and hominy.

In a large soup pot, over medium heat, add the onions, carrots, garlic and celery.  Saute for about 10 minutes, until translucent and soft.

Add all the remaining ingredients except the salt and pepper and lime juice, and stir well.  Cover pot, and let simmer for 30 minutes.
  
Take lid off, and add lime juice (I like 2 limes) and salt/pepper.
Serve with some freshly chopped cilantro, or maybe some crispy corn tortilla strips.  
 
 

Stuffed mushrooms two ways

 Stuffed Mushrooms two ways

So it is nothing new that I love mushrooms.  I am always looking for new recipes for mushrooms.  I really have yet to find one I didn't love.
My friend Nancy asked me to make some stuffed mushrooms, and so I made up two different, but easy recipes.
The first one is the more labor intensive, so I took lots of pictures.  

Ingredients for garlic cheese potato stuffed mushrooms

3 small yukon gold potatoes, peeled and cut into 1 inch chunks
2 cloves garlic, peeled and chopped
1 tsp. garlic powder
2 tablespoons nutritional yeast
1/2 tsp. salt
8-10 large mushrooms, stemmed and cleaned.  Keep the stems
1/4c Italian breadcrumbs (or any type you want)
1/2 yellow onion, peeled and chopped small.
pepper to taste
1c matzo bread crumbs (or, panko bread crumbs)

Start off by peeling your and cutting your potatoes and garlic
Add to a medium pot and fill with enough water to cover.  Add the garlic and your salt at this time also.
Cover and bring to a simmer over medium high heat.  Once it comes to a simmer/soft boil, take the lid part of the way off and cook for 20 minutes, or until potatoes are soft, but not overcooked. 
While they are cooking, lets prep the rest of the stuffing.

Prepare the mushrooms by taking the stems out, and then place each mushroom aside.  Chop up the stems into small pieces. 

In a large saute pan, add the chopped up stems, onions and garlic powder.  Saute over medium heat.  If anything sticks, add a little water, 1T at a time.
When they soften a bit (about 5 minutes) add the Italian bread crumbs, and stir good.  Let cook another minute, then remove from heat.
Your potatoes should be done now.  Remove from heat and drain well.
Put back into the pot, and add the bread crumb and mushroom mix from the saute pan.
With a hand blender or a hand potato masher, mash all together until smooth.
Turn oven on to 425*.
Add the nutritional yeast and stir well.
Stuff each mushroom cap with enough filling to bulge a bit.  You want to press down so it fills the whole hole.
When they are all stuffed, smooth the tops.  Pour your matzo or panko breadcrumbs into a small bowl, and dip each cap, stuffing side, into the breadcrumbs.
Place each mushroom cap on a parchment or silicone lined baking sheet.
Place into your hot oven, and bake for 30 minutes.  Don't open or turn them.  You want them to be nice and golden brown on top.  
When you remove from the oven, let sit for 5 minutes, then serve.  

**Variation in stuffing**

Instead of potatoes, when you are sauteing the mushrooms, onions and breadcrumbs, add to the mix 2c of chopped fresh spinach, 3 chopped up artichoke hearts (in water) and 2 cloves garlic.  Saute until well wilted.  Then dip and bake as above.  
Get creative.  You could stuff with many things.  
Make sure all your breadcrumbs are oil and dairy/egg free.  ENJOY