Month: March 2022

Tuscan Stuffed Portobella Mushroom Steaks with Cheesy Sauce

Tuscan Stuffed Portobello Mushroom Steaks with Cheesy Sauce

Mushroom [ˈməSHˌro͞om, ˈməSHˌro͝om] NOUN a fungal growth that typically takes the form of a domed cap on a stalk, with gills on the underside of the cap

I don’t know about you, but I think that definition sounds pretty really doggone disgusting. I mean, think about it. Eating a fungal growth with gills. For years I found mushrooms, portobella in particular, hands down repulsive. But when my son still lived at home and took a liking to cooking, he introduced me to the wonders of this funky toadstool fungus.

Mushrooms aren’t exactly bursting with color, or flavor for that matter, but they are packed with vitamins, minerals and protein. They are also rich in selenium which is a very powerful antioxidant. There has been much research on selenium and its cancer prevention properties as well as protection against cognitive decline and neurodegenerative diseases (Alzheimer’s and Parkinson’s disease, ALS, and multiple sclerosis). Selenium protects cells against oxidative stress damage. Increased oxidative stress is a prominent feature in these diseases.

Portobello mushroom caps are juicy, meaty and a lot of fun to stuff. I love exercising culinary creativity to conjure up different ways to stuff them. The sky is really the limit! Prepare the fungus mushrooms by washing them thoroughly to get rid of the gritty dirt. I use a vegetable brush but you can also just use a paper towel. DO NOT submerge the mushrooms in water because this will make them soggy. Remove the stems (if there are any) and save for mushroom stock. I buy mine without the stems (they will weigh less so will be cheaper). In order to make more room for the stuffing I first remove the gills on the underside of the cap by scooping them out with a spoon. You can also save the gills for stock if you’d like.

Ingredients (stuffing)

  • 2 portobella mushrooms
  • 1/2 red bell pepper cut in small pieces
  • 1/2 yellow bell pepper cut in small pieces
  • 1/2 poblano pepper cut in small pieces
  • 1 scallion cut in small pieces
  • 1 cup chickpeas
  • 1/3 cup moderately chopped walnuts
  • 1 tbsp. tomato paste
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder

Ingredients (sauce)

  • 3/4 cup unsweetened almond milk
  • 3 tbsp. nutritional yeast
  • 1 tbsp. corn starch
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • Pinch of paprika

Directions

  1. Using a fork smash the chickpeas and set them aside.
  2. Saute the peppers, scallions and spices using a small amount of water for about 3 minutes.
  3. Stir in the mashed chickpeas, tomato paste and walnuts.
  4. Fill the mushrooms with the stuffing.
  5. Place in a baking dish covered with a silicone cooking pad or parchment paper.
  6. Bake in a 350 degree oven for 15 minutes.
  7. While the mushrooms are baking prepare the cheese sauce. Put all the ingredients in a saucepan, cook over medium heat while stirring constantly until nice and thick.
Just look at that sauce!
Stuff those babies until they overflow. Any leftover stuffing can simply be added off to the side of your dish. After I made this I thought that I could have added breadcrumbs on top of the stuffing. I’ll do that next time by popping a slice of Ezekiel bread in the toaster (on dark) and crumbling it with a grater.
Oh my goodness!!! And leftovers taste even better the next day.

Blueberry Smoothie Bowl

I made this refreshing smoothie bowl over the weekend for a little change from my usual oatmeal and banana breakfast. Smoothies don’t have to be eaten with a straw. Try this thick smoothie and eat it with a spoon! It was delicious and nice to have a little diversity.

Ingredients

  • 1 large banana
  • 1 cup fresh slightly frozen blueberries
  • 1/2 cup unsweetened plant milk
  • Toppings: Walnuts, kiwi, fresh coconut slices, blueberries, bananas

Directions

Whip together the banana, blueberries and plant milk. The mixture will turn thick and creamy. Pour into your favorite bowl. Top with the walnuts, kiwi, coconut, blueberries and banana slices (or fruit, nuts or seeds of your choice). Enjoy!

Slow Cooker Split Pea and Red Potato Soup with Garlic Crema

Slow Cooker Split Pea and Red Potato Soup with Garlic Crema

With the high winds, rain and chilly weather, Wednesday definitely seemed like a soup day. It was also a work day so I didn’t have time to fuss for hours over the stove. During my morning shower I went through my refrigerator and cupboards in my head taking an inventory of what I had and what I could possibly make. I remembered the red potatoes and carrots that were getting a little soft and the dried split peas I bought bulk at Lucky’s Market over the weekend. I think I have an onion. No – I know for sure I have an onion way in the back of the crisper! Decision made – split pea soup – and I’ll throw it all in the slow cooker and hope it turns out.

So this recipe is kind of like the way so many things go in my life – “make it up as I go along.” But truthfully, once you get into the swing of plant based cooking it’s pretty easy to throw this, that, and the other thing together and make something fantastic. Inventing new meals anymore is kind of my registered trademark.

Well I put all the ingredients in the slow cooker at 12 noon (during my lunch break) and by 3:00 the pleasant aroma started permeating throughout the house. By 5:30 the most magnificant pot of cream of split pea and red potato soup was ready for consumption. The added bonus was eating it during the drama of a full fledge lightening and thunder-boomer storm!

Ingredients

  • 4 cups vegetable broth
  • 1 1/2 cups dried split peas
  • 1 carrot cut in pieces
  • 1 large unpeeled red skinned potato cut in pieces
  • 1 large onion chopped
  • 2 large garlic toes minced
  • 1 tsp. ground black pepper
  • 1/2 tsp. oregano
  • 1/4 tsp. cayenne pepper
  • 2 bay leaves
  • 1 cup unsweetened almond milk

For the garlic crema garnish (optional)

  • 1/2 cup unsweetened almond milk
  • 1 tsp. corn starch
  • 1 tsp. garlic powder
Vegetable broth, dried split peas, carrots, red skin potato, onion, garlic, bay leaves, black pepper, oregano, cayenne pepper, almond milk (not pictured)

Directions

  1. Rinse the dried peas. This is important to rinse off any dirt PLUS, because split peas are hollow, without rinsing they will not cook properly. Rinse ever so quickly to prevent loss of nutrients.
  2. Add the first 10 ingredients to the slow cooker. Cook on high for 4 hours or low for 8 hours.
  3. Remove bay leaves. Puree mixture in a high speed blender.
  4. Transfer to a pot, add 1 cup almond milk and simmer for a few minutes
  5. In a small saucepan add 1/2 almond milk, cornstarch and onion powder. Stir constantly over medium heat until the mixture thickens.
  6. Serve soup piping hot and garnish with the garlic crema.
Rinse ever so briefly to remove dirt
If you prefer a chunky style soup then omit the pureeing step (or just pulse 2 – 3 times)
The garlic crema adds a nice touch to the soup
Instead of croutons or bread, I served mine with pecan cranberry flax crisps. I will post this recipe soon.

Creamy Cucumber Soup

Creamy Cucumber Soup

What?? Cucumbers in a hot soup? You’re joking right? That was my initial thought when I saw this recipe in Eating Well magazine a few years back. But there was a sale on cucumbers at my local Giant Eagle and I started thinking about that recipe. I had some pretty low expectations but made it anyhow. Boy was I wrong. I will definitely make again, and again, and again!

Ingredients

  • 1 ripe avocado
  • 3 cucumbers peeled and sliced
  • 6 cloves garlic, minced
  • 1 sweet onion, diced
  • 1/4 cup fresh parsley
  • 4 cups vegetable broth
  • 1 tbsp. freshly squeezed lemon juice
  • 2 tsp. freshly ground black pepper
  • 1 tsp. fresh or dried dill
  • 1/8 tsp. cayenne pepper
  • 1/2 cup fat free plain yogurt
Acocado, cucumbers, vegetable broth, onion, garlic, parsley, lemon, black pepper, cayenne pepper, dill (not pictured), roasted red tomatoes

Directions

  1. Sautee the onions and garlic in a large saucepan using water. Stir occasionally until tender. Add the lemon juice and cook for 1 minute.
  2. Add the cucumbers, broth, black pepper, cayenne and dill. Bring to a simmer then reduce heat and cook until the cucumbers are soft 8-10 minutes.
  3. Transfer the mixture to a high speed blender. Add the avocado and parsley and blend until smooth and creamy.
  4. Return soup to the saucepan and cook on low for another 5 minutes.
  5. When serving garnish with roasted red pepper and a dollop of the yogurt.
Just look at that color!

This soup can be served hot or cold. I served it hot seeing that it was a chilly day here in Ohio. I think on a hot summer day this soup would be refreshing served cold. Wasa whole grain crackers are always my “go to” crackers with soup when I am too lazy to make my own.
Just can’t take enough pictures of this masterpiece. Hubby said by the time I completed my photo shoot I’ll need to reheat it. He was right.