Miso Ginger Mushrooms and Spicy Ginger Peas

To make up for yesterday’s skimpy post, today is a twofer. Too bad we didn’t think of this ahead of time; it could have been Twofer Tuesday. Also, don’t worry, we will post the moussaka recipe soon!

For the mushrooms:
Adapted from Treehugger

1 lb mushrooms
1 TBL Earth Balance
2 TBL water
3 inch piece of ginger, peeled and cut into small pieces
2 cloves of garlic
3 TBL miso
2 TBL shallots, diced
1 TBL lemon juice

Preheat oven to 450 F. Blend together Earth Balance, water, lemon juice, miso, ginger, and garlic. Mix until fully combined with no big chunks of ginger or garlic. In a cake pan, toss together mushrooms, sauce mixture, and shallots. Bake for 20 minutes, stirring every 5 or so. Remove from oven when sauce is nice and thick.

For the peas:
2 cups green peas
1 TBL Earth Balance
1 tsp cayenne
1 jalapeno, diced
3 TBL fresh ginger, grated
1 tsp Tandoori powder (or garam masala)
1 TBL lemon juice

In a pan, saute Earth Balance, ginger, and jalapeno on medium heat for about 2 minutes. Add spices and lemon juice, cook another 2 minutes. Add peas, cook for 2 minutes or until heated through. Deglaze pan with water if needed.

Serve with baby spinach and mung bean sprouts.

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Stuffed portabello mushroom pizzettes

With a side of roasted wax bean fries 🙂

Preheat oven to 400. Coat the tops of the mushooms lightly with olive oil, then place topside down on a baking sheet covered with foil. Make a simple white bean dip with lemon juice, a little tahini, and garlic. Fill mushrooms with bean dip, chopped tomatoes, artichokes, and basil. Top with black pepper. Bake about 20 minutes, or until the mushrooms are tender.

Mushrooms and potatoes with red wine vinegar

This recipe is adapted (or at least inspired by) Herbavoracious’s Potatoes, Chantrelles, Shallots in Red Wine Sauce. We only had one bottle of wine in the house and it was expensive, and moreover neither of us wanted to go out and buy more wine, or shallots, or chantrelles (if you can even get them this time of year). We did, however, have potatoes, onions, garlic, red wine vinegar, cremini mushrooms, and half a bag of dried porcinis. Anyway, this was amazing and it went perfectly with the richness from the cauliflower gratin.

2 TBL Earth Balance
4 yukon potatoes, chopped
8 oz. cremini mushrooms, chopped into quarters or eighths
1 small onion, diced
4 garlic cloves, minced
½ tsp dried rosemary
½ tsp dried sage
1 tsp parsley
3 oz. dried porcini mushrooms hydrated with 1 cup water (do not discard the water)
salt and pepper to taste
4 TBL red wine vinegar

In a dutch oven, melt the butter, then add potatoes, creminis, onion, garlic, and spices. Cook on medium 8-10 minutes until the potatoes begin to change color. Add porcinis and soaking liquid, cover the pot and reduce heat to simmer. Cook about 15 minutes until potatoes are very tender and liquid is mostly absorbed. Add red wine vinegar, salt and pepper. Cook 1-2 more minutes until the sauce has thickened. Garnish with extra parsley.

Mega miso soup

This soup is packed full of vitamins, guaranteed to ease your cold symptoms and fill your belly.

1 onion, diced
1 TBL grated ginger
8-10 garlic cloves, minced
2 carrots, sliced
3 cups kale, chopped
1 16 oz package tofu, frozen and thawed, then chopped into 1/2 inch pieces
6 radishes, chopped
1 cube no-salt vegetable bullion
1 cube faux chicken bullion
2 TBL light tamari or soy sauce
cayenne
8 cups of water
8-9 mushrooms, sliced
4 TBL miso
**optional gluten-free rice noodles

In a large pot, heat some oil and saute garlic, ginger, tofu, and vegetables (except the mushrooms). Add bullion, tamari, and water. Cook until vegetables are tender. Stir in sliced mushrooms and miso and let cook another 10 minutes. If you are making the rice noodles, cook those in a separate pot when you add in the mushrooms.

Vegan BLT and the story of a young gymnast

At the end of third grade, I remember sitting on the mat in front of the foam pit with all the girls on my gymnastics team. In preparation for the team’s annual party, the coaches asked each of us what kind of sandwich and cookie we wanted for party lunchbox. I was nervous about what to request. Fortunately, my last name is at the end of the alphabet, so I was able to listen to what everyone else picked. Unfortunately, the trendy lunch was a BLT and Oreos–things we did not eat in my Jewish household. And like I said, I was 8, so I don’t even know think I’d ever heard of a BLT. I did, however, know what being cool was, and it did not involve PBJ and/or chocolate chip cookies.

In second grade, I’d broken my arm, missing out on a lot of gymnastics, meanwhile the other girls my age had shot ahead. I was on the training team and they were on the “D-team” or developmental team, a designation for highly promising young gymnasts too young to compete (this was in the 80’s, and if memory serves, 9 was the youngest age allowed in competitions). If that wasn’t bad enough, my from Lindsay. who lived down the street, was on the D-team and her mother dropped me off at the gym for the end of the year demonstration, and then told me to “get a ride with Lindsay” to the party afterward. I took that to mean that her mom was coming back and driving us to the party. An hour later, sitting in front of the gym, it was clear that her mom wasn’t coming and everyone was already at the party and no one knew where we were. I have no idea how we called her mom to come get us.

Needless to say, in third grade, I didn’t want to mess this up. So when Coach Mike called my name out, I said I wanted just an L. I knew I didn’t want bacon, and at the time I hate tomatoes. So for me, I had an L sandwich and some Oreos, which I’m sure I didn’t eat either. Probably not the coolest lunch, but I felt ok about it then.

Now, I’m much more confident about my food choices, and better yet, have devised the ultimate (vegan) BLT–portobello “bacon”, arugula, tomatoes, and avocado, on toasted bread, with a thin spread of Earth Balance. Crispy, salty, juicy, and not embarrassing in the least.

First Vegan MoFo post–Stuffed, baked sweet potatoes and collards

Finally, we’re posting for Vegan Mofo!

The sweet potatoes are locally grown in Pittsboro, NC, and they were delicious. We baked them for about an hour at 400, then added a touch of Earth Balance. For the filling, we sauteed 1 cup of mushrooms in a dry pan until they released their juices, then seasoned with a little salt and pepper and put aside, leaving the “jus” in the pan. Then we added about 1 cup of canned tomatoes, 1 can of white beans with the liquid, salt, pepper, sage, and garlic powder, and brought it to a boil. The beans cooked down and when most of the water was evaporated, we added the mushrooms back and cooked for another few minutes.

For the collards, just add a little olive oil, garlic, salt, pepper, and cayenne with about 1.5 lbs of collards and water. Cook covered until the stems are soft and have absorbed the flavors.

Special potatoes and chana masala (with mushrooms!)

Artfully arranged in a plastic takeaway container.

Potatoes: 4 yukon or red potatoes chopped, 2-3 garlic cloves, minced, 1 TBL mustard seeds, 1 TBL smoked paprika, 1 TBL curry powder, salt and pepper to taste, 1 cup water.

Heat oil in a pan or pot (with a tight fitting lid) and add mustard seeds. Cover for 1 minute, or until you hear the seeds begin to pop. Add potatoes and garlic and stir to coat the potatoes with the seeds. Add the curry and paprika, then the water and salt and pepper. Bring to a boil, then cover and reduce heat to medium or medium low. Cook about 20 minutes until the water is absorbed, stir occasionally and taste for seasoning.

Chana masala: 1 onion diced, 3 garlic cloves minced,  2 TBL curry, 1/2 TBL cumin seeds, 2 jalapenos diced, 2 cups diced tomatoes,  2 cans chickpeas rinsed and drained, 1/2 TBL tamarind paste, 2 TBL tomato paste or low sugar ketchup, 8 oz mushrooms chopped, salt and pepper to taste.

In a large pot or dutch oven, saute onions and garlic until the onion becomes golden. Add spices and cook until the onions are cooked and well coated with the spices (5 minutes). Add the jalapenos and cook another minute. Add tomatoes and chickpeas, bring to a boil, then cook on medium for 15 minutes. Add tamarind and tomato paste, cook another 5 minutes. Taste for seasoning and add salt and pepper as needed. Add mushrooms and reduce heat, cook until mushrooms are just tender.