Archive | Mushrooms

Mushroom and Tomato Thyme Stew with Polenta Gnocchi

Omit the cheese for a satisfying vegan solution!

When under time pressures, I like to load up on groceries that can provide me with kick and painless meals. It’s not so much the actual cooking time that is often a problem, but the prep time. After a long shift on my feet, the last thing I want to do is be on them for 20 minutes prepping the ingredients. My good old standby lately has been Portebello “Pizzas”Preheat oven to 425 F. Top an upside down Portobello mushroom with whatever you can find, but in my case, basil, cherry tomatoes and Boccaccini. Bake until mushroom is cooked and serve on greens with a vinaigrette. Prep time 1.5 minutes. Maybe 2 at best, that’s including making my own vinaigrette. Sit on my butt for 20 minutes and voila, dinner is ready. The perfect dinner for one. Since I’ve been kicking it solo this week with my husband gone, it’s been easy to make myself something simple and still feel quite satisfied. I loved it so much in fact that I loaded up on Portobellos. Maybe a few too many…
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By on September 12, 2011 in Blog, Cornmeal, Gluten Free, Main Course, Main Ingredient, Mushrooms, Recipes, Sauce, Side Dish, Vegan, Vegetarian

Vegan Mushroom Walnut Burgers

 
On our first journey to the boreal forest I was only armed with 2 cookbooks. The first was my own self-made book full of recipe clippings from magazines and newspapers and recipes I had gotten from friends and family. The second was Molly Klatzen’s Moosewood Cookbook. How fitting or ironic since I was going to see a lot of moose in those remote woods. Moving out to the fire tower, I knew I was going to have to eat way more vegetarian than I had in a long time.

The Moosewood Cookbook was given to me by my darling sister as my survival guide. It truly was a survival guide. We learned how to make pita bread from scratch, pizza crusts made from zucchinis, incredibly tasty veggies burgers, dips, sauces, pesto and of course some amazing desserts. The best carrot cake I have had to date comes from that very cookbook. I think that cake weighed 8 lbs and was dense and light at the same time. Gorgeous! But enough about cakes, what I really want to share with you is our favorite veggie burger recipe. We loved it because it used green lentils which were very inexpensive and have a very long shelf life, and because the burgers were so good.

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By on May 22, 2011 in Blog, Dairy Free, Gluten Free, Low Carb, Lunch, Main Course, Mushrooms, Vegan, Vegetarian

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