Tuesday, December 27, 2011

Stuffed Mushrooms

We love mushrooms, big ones, little ones, button ones, baby bella ones, shitake ones, oh well you get the idea. I had two 8-ounce packages of baby bellas and wanted a fast and yummy appetizer. I've made these before we went vegan and just by using vegan cream cheese and parm these were simple to veganize (is that a word?). The amount of mushrooms you will need for the filling depends on the size of the shrooms. If you have leftover filling just stick it in the frig until you can get more shrooms.

  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) Toffuti cream cheese, softened
  • 1/4 cup grated vegan Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet alumiinum foil that has been coated with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. 

Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parm, black pepper, onion powder and cayenne pepper. Mixture should be very thick. 

Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. 

Wednesday, December 21, 2011

Mango Coffeecake

I promise after Christmas I'll get back to my two post a week average, there has just been so much going on I've cooked but not had time to photo each step, etc. This is a delicious, moist coffeecake from an old Better Homes and Garden's issue that I made vegan.
I forgot to take a pic when it came out of the oven, or when we had some on our plates. But this is what it looked like after everyone had some!
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter
  • 1 cup sour milk (put 1 tablespoon lemon juice in a measuring cup, add you favorite non-diary milk to equal 1 cup. Let stand for 5 minutes.)
  • 2 Ener-G egg replacements
  • 1 teaspoon vanilla
  • 3 cups coarsely chopped seeded and peeled mangoes (about 3)
  • 1/3 cup sugar
  • 3/4 teaspoon ground cinnamon

  • Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan; set aside. In a large bowl combine flour, the 2 cups sugar, baking powder, soda, nutmeg and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumb. 
    In a small bowl combine sour milk, eggs and vanilla. 
    Add to flour mixture all at once; stir just until moistened. 
    Fold in mangoes. 
    Spread in prepared pan. 
    Combine the 1/3 cup sugar and the cinnamon. 
    Sprinkle evenly over batter. 
    Bake for 40 to 45 minutes or until a wooden pick inserted near center comes out clean. (Mango pieces will sink to the bottom of coffee cake.) Cool slightly. Enjoy!

    Thursday, December 8, 2011

    Quinoa & Roasted Pepper Chili

    I discovered this vegetarian recipe in Cooking Light (one of my favorite magazines) and modified it using the ingredients I had on hand. It is full of fresh flavors and if you have any leftovers they are even better. I love soup, chili, stews, one-pot wonders of any kind!
    • 1 - 12 oz. jar roasted red bell peppers, drained
    • 2 poblano chiles
    • 4 teaspoons olive oil
    • 3 cups chopped zucchini
    • 1 1/2 cups chopped onion
    • 4 garlic cloves, minced
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon Spanish smoked paprika
    • 1/2 cup water
    • 1/3 cup uncooked quinoa, rinsed
    • 1/4 teaspoon kosher salt
    • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
    • 1 (15-ounce) can pinto beans, rinsed and drained
    • 1 cup low-sodium V8

    Preheat broiler.  Chop bell peppers and set aside. Cut chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop. (Sorry, no pic)

    Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes.

    Stir in chili powder, cumin, and paprika; sauté for 30 seconds.

    Add roasted peppers and chiles, 1/2 cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.

    Serve with crackers, cornbread, rolls, whatever you have on hand.