I was at the local produce market this morning and came across some Bok Choy. I have never used bok choy before, but I was curious and it was cheap so I decided to try it. Holy Yum! Experiment successful.
2 T. olive oil*
2 T. Earth Balance*
2 c. shredded raw bok choy
2 c. chopped raw broccoli
2 scallions, thinly sliced
4 mushrooms, chopped
2 cloves garlic, minced (or use granulated garlic to taste)
Real Salt to taste
Water
*Using this much olive oil and Earth Balance adds a significant amount of fat. If you are counting fat and calories, you could easily use half this amount and it would still be delicious.
In a very large skillet, heat olive oil and Earth Balance over medium heat. Add broccoli and cook until just fork tender, about 3 to 4 minutes (longer for larger pieces). Add remaining vegetables and continue cooking until tender. It may be necessary to add hot water, a few tablespoons at a time, to prevent sticking. Season with granulated garlic and real salt, if using. Serve over cooked brown rice or cooked barley, if desired.
Makes about 4 servings.
Showing posts with label Mushrooms. Show all posts
Showing posts with label Mushrooms. Show all posts
Saturday, January 15
Friday, November 26
Mushroom and Rice Soup
The biggest debate we had here was whether to add diced tomatoes to the recipe. Ultimately we decided no tomatoes with the Pick-a-Number routine. It was delicious and filling. We had very large servings and there was enough for 3 bowls. We will definitely be making this again.
2 c. vegetable broth
4 large carrots, scrubbed and sliced into "coins"
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, sliced
2 bay leaves
4 large mushrooms or 6 to 8 small mushrooms, stems removed and chopped
1 c. cooked brown rice
1 1/2 c. cooked garbanzo beans
Real Salt, granulated garlic and basil to taste
1 T. white or yellow miso
1/4 c. nutritional yeast
In a very large saucepan combine vegetable broth, carrots, onion, garlic, celery and bay leaves. Bring to a boil, reduce heat to medium-low and cook for about 10 minutes or until vegetables are tender. Remove bay leaves.
Add seasonings to taste. It is easier to do it at this stage of the cooking than at the end because there are more Chunky Things through which you must blend the seasonings. If you prefer to do it at the end you can. :~)
Add mushrooms, rice and beans. Return to a simmer and cook for 3 to 4 minutes or until mushrooms are soft. Adjust seasonings if necessary. Remove from heat and add miso and nutritional yeast. Serve immediately.
Variations: Like many things on this blog, the vegetables can be swapped out, added or otherwise changed. Zucchini and spinach are some that come to mind. However, the soup can be made creamier, if desired. To make creamier, blend garbanzo beans with about 1/2 cup of the soup broth before adding to the soup. You can blend all or part of the beans, depending on your preference.
Note: When adding miso to a soup, it is important that the miso not be boiled. If boiled, miso paste turns oily and icky and, quite frankly, doesn't taste very good. For best results, cook the soup completely and add miso right before serving, AFTER removing soup from the heat source. :)
**Can be made in the slow cooker.** :o)
Random factoid: Most people toss a significant amount of fiber by peeling the skins off veggies. Whenever possible, leave the skins on vegetables like carrots and potatoes. Just scrub 'em good.
2 c. vegetable broth
4 large carrots, scrubbed and sliced into "coins"
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, sliced
2 bay leaves
4 large mushrooms or 6 to 8 small mushrooms, stems removed and chopped
1 c. cooked brown rice
1 1/2 c. cooked garbanzo beans
Real Salt, granulated garlic and basil to taste
1 T. white or yellow miso
1/4 c. nutritional yeast
In a very large saucepan combine vegetable broth, carrots, onion, garlic, celery and bay leaves. Bring to a boil, reduce heat to medium-low and cook for about 10 minutes or until vegetables are tender. Remove bay leaves.
Add seasonings to taste. It is easier to do it at this stage of the cooking than at the end because there are more Chunky Things through which you must blend the seasonings. If you prefer to do it at the end you can. :~)
Add mushrooms, rice and beans. Return to a simmer and cook for 3 to 4 minutes or until mushrooms are soft. Adjust seasonings if necessary. Remove from heat and add miso and nutritional yeast. Serve immediately.
Variations: Like many things on this blog, the vegetables can be swapped out, added or otherwise changed. Zucchini and spinach are some that come to mind. However, the soup can be made creamier, if desired. To make creamier, blend garbanzo beans with about 1/2 cup of the soup broth before adding to the soup. You can blend all or part of the beans, depending on your preference.
Note: When adding miso to a soup, it is important that the miso not be boiled. If boiled, miso paste turns oily and icky and, quite frankly, doesn't taste very good. For best results, cook the soup completely and add miso right before serving, AFTER removing soup from the heat source. :)
**Can be made in the slow cooker.** :o)
Random factoid: Most people toss a significant amount of fiber by peeling the skins off veggies. Whenever possible, leave the skins on vegetables like carrots and potatoes. Just scrub 'em good.
Monday, November 8
Hearty Veggie Stew
The boys usually don't like soup for dinner, presumably because it's not very filling. The beans and barley make it stick-to-your-ribs-tasty. When I first started cooking, my almost-15-year-old said with a disgusted tone, "What has infiltrated our dinner?!?" Then when he ate it he said, "Dearest Mumsies, this soup is actually quite good!" I guess that's a compliment. :o)
1/2 c. dry barley
4 c. veggie broth
2 bay leaves
1 small onion, diced
1 T. granulated garlic (or use desired amount of fresh garlic)
2 t. dried basil
1 to 2 t. Real Salt
1 1/2 c. cooked garbanzo beans
1 12 oz can petite diced tomatoes, drained
2 small zucchini, quartered and sliced
2 large mushrooms, diced (about 3/4 cup when diced)
1/4 c. nutritional yeast
Fill a medium saucepan halfway with water, 2 cups or more, and bring to a boil. Sort and rinse dry barley. Add to pot, return to boil, and cook for 30 to 45 minutes or until very tender. Drain.
While barley is cooking, combine veggie broth and bay leaves in a very large pot. Bring to a very low boil and cook for about 2 minutes. Add onion, garlic, basil and Real Salt. Stir to combine. Simmer about 10 minutes. Add garbanzo beans and tomatoes. Reduce heat to very low, just enough to keep warm, and simmer until barley finishes cooking.
Add barley, zucchini and mushrooms to soup mix. Stir to combine. At this point it may look like there is too much "stuff" for the broth, but resist the temptation to add liquid. The zucchini and mushrooms will cook down and it will turn out perfect. Cook for about 7 to 10 minutes or until zucchini and mushrooms are very tender. Remove from heat and add nutritional yeast, stirring to combine.
Serve immediately. Makes 4 very generous portions.
1/2 c. dry barley
4 c. veggie broth
2 bay leaves
1 small onion, diced
1 T. granulated garlic (or use desired amount of fresh garlic)
2 t. dried basil
1 to 2 t. Real Salt
1 1/2 c. cooked garbanzo beans
1 12 oz can petite diced tomatoes, drained
2 small zucchini, quartered and sliced
2 large mushrooms, diced (about 3/4 cup when diced)
1/4 c. nutritional yeast
Fill a medium saucepan halfway with water, 2 cups or more, and bring to a boil. Sort and rinse dry barley. Add to pot, return to boil, and cook for 30 to 45 minutes or until very tender. Drain.
While barley is cooking, combine veggie broth and bay leaves in a very large pot. Bring to a very low boil and cook for about 2 minutes. Add onion, garlic, basil and Real Salt. Stir to combine. Simmer about 10 minutes. Add garbanzo beans and tomatoes. Reduce heat to very low, just enough to keep warm, and simmer until barley finishes cooking.
Add barley, zucchini and mushrooms to soup mix. Stir to combine. At this point it may look like there is too much "stuff" for the broth, but resist the temptation to add liquid. The zucchini and mushrooms will cook down and it will turn out perfect. Cook for about 7 to 10 minutes or until zucchini and mushrooms are very tender. Remove from heat and add nutritional yeast, stirring to combine.
Serve immediately. Makes 4 very generous portions.
Friday, October 8
Oven Roasted Veggies
This was seriously so yum. I left the skin on the eggplant, which my son didn't particularly care for, but other than that it got rave reviews. I made my own Vegan Mayo, but feel free to use Veganaise or any other vegan mayo you have on hand if you prefer.
1 c. dry brown rice
2 very small or 1 medium eggplant
1 white or yellow onion
6 Roma tomatoes
8-10 baby portabello mushrooms or 1 large portabello mushroom
Olive oil
Basil
Thyme
Oregano
Real Salt
1/2 c. veggie broth
4-6 T. Vegan Mayo (if you want homemade the recipe will follow)
Grease a 13x9 baking dish with non-stick cooking spray. Preheat oven to 400 degrees. Fill a large sauce pan halfway with hot water (a minimum of 3 cups) and bring to a boil over high heat. Add rice, return to a boil, reduce heat to a simmer and cook for about 45 minutes or until rice is tender. Meanwhile, proceed with recipe.
Cut eggplant into cubes (peel before cutting if desired - I like it better with the skin on). Halve onion and slice into half-moon rings. Cut tomatoes in half lengthwise, then into three sections the other direction. Remove stems from mushrooms and slice (if using a large portabello cut into cubes).
Place all vegetables in baking dish. I deliberately left out measurements for the spices because I figure individual tastes will vary so much. Season with basil, oregano, thyme and salt according to preference. Toss veggies if desired, but this is not necessary. Drizzle with olive oil and pour veggie broth into baking dish. Cover with foil and bake at 400 degrees for 30 to 35 minutes or until highly aromatic. Remove foil and bake for an additional 5 to 10 minutes or until all vegetables are very tender.
Let stand while making Vegan Mayo (if doing so). Combine 1 12 oz package extra firm silken tofu, 1 1/2 T. ground mustard, 1 T. Apple Cider Vinegar, 1 T. Lemon Juice, and 1 t. Real Salt. Blend in a blender, food processor, or with a hand blender (the hand blender is easiest). Add additional seasonings if necessary. You could also add a little Bragg's Liquid Aminos or Nutritional Yeast if desired.
Add 4 to 6 T. Vegan Mayo to vegetable mixture, stirring to combine. If you have chosen to make your Mayo, the remainder will keep in the refrigerator for several days.
When rice is finished cooking, drain water and return to pan. Serve vegetables over the rice. Makes about 6 servings (for hungry teenage boys).
Note: I prefer to make things like sour "cream" and Vegan Mayo for the simple fact that it costs less to make it from scratch. For example, the Vegan Mayo I describe here costs no more than $1.75 (and that's if I can't find the tofu on sale which I can about half of the time), and Veganaise I have seen in health food stores costs upwards of $5.50 or more. The vegan sour cream also costs about $1.75. I have never purchased the vegan version in the store, but even the dairy version costs over $2.00 (and don't get me started on the other "costs" associated with buying commercially processed dairy). It just makes sense to make the things we can because it saves so much money. In our Great Recession, who couldn't use a little extra dough?
1 c. dry brown rice
2 very small or 1 medium eggplant
1 white or yellow onion
6 Roma tomatoes
8-10 baby portabello mushrooms or 1 large portabello mushroom
Olive oil
Basil
Thyme
Oregano
Real Salt
1/2 c. veggie broth
4-6 T. Vegan Mayo (if you want homemade the recipe will follow)
Grease a 13x9 baking dish with non-stick cooking spray. Preheat oven to 400 degrees. Fill a large sauce pan halfway with hot water (a minimum of 3 cups) and bring to a boil over high heat. Add rice, return to a boil, reduce heat to a simmer and cook for about 45 minutes or until rice is tender. Meanwhile, proceed with recipe.
Cut eggplant into cubes (peel before cutting if desired - I like it better with the skin on). Halve onion and slice into half-moon rings. Cut tomatoes in half lengthwise, then into three sections the other direction. Remove stems from mushrooms and slice (if using a large portabello cut into cubes).
Place all vegetables in baking dish. I deliberately left out measurements for the spices because I figure individual tastes will vary so much. Season with basil, oregano, thyme and salt according to preference. Toss veggies if desired, but this is not necessary. Drizzle with olive oil and pour veggie broth into baking dish. Cover with foil and bake at 400 degrees for 30 to 35 minutes or until highly aromatic. Remove foil and bake for an additional 5 to 10 minutes or until all vegetables are very tender.
Let stand while making Vegan Mayo (if doing so). Combine 1 12 oz package extra firm silken tofu, 1 1/2 T. ground mustard, 1 T. Apple Cider Vinegar, 1 T. Lemon Juice, and 1 t. Real Salt. Blend in a blender, food processor, or with a hand blender (the hand blender is easiest). Add additional seasonings if necessary. You could also add a little Bragg's Liquid Aminos or Nutritional Yeast if desired.
Add 4 to 6 T. Vegan Mayo to vegetable mixture, stirring to combine. If you have chosen to make your Mayo, the remainder will keep in the refrigerator for several days.
When rice is finished cooking, drain water and return to pan. Serve vegetables over the rice. Makes about 6 servings (for hungry teenage boys).
Note: I prefer to make things like sour "cream" and Vegan Mayo for the simple fact that it costs less to make it from scratch. For example, the Vegan Mayo I describe here costs no more than $1.75 (and that's if I can't find the tofu on sale which I can about half of the time), and Veganaise I have seen in health food stores costs upwards of $5.50 or more. The vegan sour cream also costs about $1.75. I have never purchased the vegan version in the store, but even the dairy version costs over $2.00 (and don't get me started on the other "costs" associated with buying commercially processed dairy). It just makes sense to make the things we can because it saves so much money. In our Great Recession, who couldn't use a little extra dough?
Wednesday, June 16
Spinach Hummus Wrap
The boys are visiting their father for a couple of weeks and I don't feel the need to cook a large meal just for me. I made this wrap from tossing several things together from the refrigerator, but it turned out great.
For One Wrap:
1 large tortilla or wrap
2 T. hummus
1/4 roasted bell pepper, thinly sliced
1/8 cup diced (not sliced) baby portabello mushrooms
2 T. brown rice
8 to 10 large spinach leaves (or however many will fit in your wrap)
1 to 2 T. Creamy Vegan Ranch
Note: The hyperlinks will take you to a recipe on this blog for the required ingredient.
Optional: Heat tortilla in the microwave for about 10 seconds or in a heated skillet until just warm. This step is not required considering this is a cold wrap, but it does help the tortilla to roll more easily without tearing.
Spread hummus down the center of the wrap. Top hummus with peppers, mushrooms and brown rice. Add spinach, then drizzle ranch.
Fold like a burrito, tucking the "bottom" side in first. It is helpful to use a dull knife to stuff the vegetables into the wrap so they don't fall out while rolling.
Serve immediately or wrap in foil until lunch (be sure to recycle it when you're finished). :o)
Wraps are a great way to get some veggies into your diet. Load the tortillas up with any combination of vegetables, grains, beans, nuts, or even fruits. Sauces are the key to a delicious wrap - play with vegan Ranch, Caesar, varied flavors of hummus (my favorite is sun-dried tomato), or vegan cheese sauces.
For One Wrap:
1 large tortilla or wrap
2 T. hummus
1/4 roasted bell pepper, thinly sliced
1/8 cup diced (not sliced) baby portabello mushrooms
2 T. brown rice
8 to 10 large spinach leaves (or however many will fit in your wrap)
1 to 2 T. Creamy Vegan Ranch
Note: The hyperlinks will take you to a recipe on this blog for the required ingredient.
Optional: Heat tortilla in the microwave for about 10 seconds or in a heated skillet until just warm. This step is not required considering this is a cold wrap, but it does help the tortilla to roll more easily without tearing.
Spread hummus down the center of the wrap. Top hummus with peppers, mushrooms and brown rice. Add spinach, then drizzle ranch.
Fold like a burrito, tucking the "bottom" side in first. It is helpful to use a dull knife to stuff the vegetables into the wrap so they don't fall out while rolling.
Serve immediately or wrap in foil until lunch (be sure to recycle it when you're finished). :o)
Wraps are a great way to get some veggies into your diet. Load the tortillas up with any combination of vegetables, grains, beans, nuts, or even fruits. Sauces are the key to a delicious wrap - play with vegan Ranch, Caesar, varied flavors of hummus (my favorite is sun-dried tomato), or vegan cheese sauces.
Friday, June 4
Spinach and Mushroom Cream Sauce
The boys are at a Men Only Campout tonight to it was just me for dinner. I was tired from working all week and wasn't feeling particularly creative. I used the leftover cream from the Rice and Beans with White Sauce to make this absolutely delicious meal. I already had cooked brown rice in the refrigerator, so dinner came together in a snap.
1 T. Earth Balance (or other non-dairy butter)
1 T. olive oil
1 c. sliced baby portabello mushrooms
1 scallion, thinly sliced
1 c. fresh spinach, sliced
1 t. garlic powder
1/4 cup white sauce (from Rice and Beans with White Sauce recipe)
1 cup cooked brown rice
1/2 T. raw sunflower seeds
Melt butter and olive oil in a large skillet. Add mushrooms all at once and saute about 2 minutes, stirring frequently. Add scallion and continue cooking until mushrooms are soft. Add spinach all at once and cook until soft but still bright green. This will happen very quickly, so watch closely. Remove from heat and stir in white sauce and garlic powder. Pour mixture onto rice and top with sunflower seeds. Serve immediately.
Makes 1 serving, but recipe can easily be doubled or more to serve more people.
1 T. Earth Balance (or other non-dairy butter)
1 T. olive oil
1 c. sliced baby portabello mushrooms
1 scallion, thinly sliced
1 c. fresh spinach, sliced
1 t. garlic powder
1/4 cup white sauce (from Rice and Beans with White Sauce recipe)
1 cup cooked brown rice
1/2 T. raw sunflower seeds
Melt butter and olive oil in a large skillet. Add mushrooms all at once and saute about 2 minutes, stirring frequently. Add scallion and continue cooking until mushrooms are soft. Add spinach all at once and cook until soft but still bright green. This will happen very quickly, so watch closely. Remove from heat and stir in white sauce and garlic powder. Pour mixture onto rice and top with sunflower seeds. Serve immediately.
Makes 1 serving, but recipe can easily be doubled or more to serve more people.
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