Cheese and Mushroom Dip

One blog I like to follow is Closet Cooking -- even though his recipes aren't vegan, that is the whole point of my blog. Take a recipe from where ever and make it vegan and tasty. This was delicious!!!! You have to give it a try if you are a mushroom fan.

• 1 tablespoon oil
• 1 tablespoon vegan butter (Earth Balance)
• 1 medium sweet onion, sliced
• 1 pound mushrooms, cleaned and sliced (I used half button and half baby bellas)
• 1 clove garlic, chopped
• 1 teaspoon dried thyme
• salt and pepper to taste
• 1/4 cup white wine
• 4 ounces Toffuti cream cheese, at room temperature
• 1/2 cup Toffuti sour cream
• 1/4 cup vegannaise
• 1/4 cup mozzarella, grated
• 1/4 cup grated parmigiano reggiano, grated

Heat oil and butter in a skillet. Add onion and cook until slightly caramelized, about 20 minutes or so.

Add the musrhooms and saute until they begin caramelizing, another 20 minutes or so.

Add garlic and thyme and continue to cook about 1 minute. Add salt and pepper to taste. Add wine and cook until it has evaporated, scrapping any bits off the bottom of the pan that may have formed.

Puree half of the mushroom mixture in a food processor.

Mix all of the mushrooms mixtures, cream cheese, sour cream, vegannaise, mozzarella and parm and place in a baking dish.

Bake in a preheated 350 F oven until brown and hot all the way through, about 30 minutes. Serve with crackers or bread slices. We used thin slices of whole wheat baguette slightly toasted.

Baby Bella Stroganoff

I found this recipe somewhere on line and I do love Stroganoof. Since this one usees mushrooms in place of beef I knew I wanted to give it a try with a few modifications. I really enjoyed this dish served over noodles with a glass of red wine. I personally think it is best freshly made the leftovers soak up too much of the sauce and make it dry. Enjoy!

•  8 ounces baby bella mushrooms, cleaned and sliced
• 1 sweet onion, halved and sliced
• 1 tablespoon oilive oil
• 2 cloves garlic, mined
• 1 cup vegetable broth
• 1/2 teaspoon Bragg's
• 2 tablespoons tomato paste
• 1 teaspoon ground mustard
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/3 cup Toffuti Sour Cream

Heat olive oil in a skillet over medium high heat and saute onions, garlic and mushrooms for about 10 minutes.

 

 Stir occasionally.

Add vegetable broth, Braggs, tomato paste and ground mustard, simmer uncovered for 15 minutes. 

 Stir occasionally.

Mix the cornstarch and water in a small cup. Stir sour cream and cornstarch mixture into mushrooms. The sauce should thicken a little. 

 Serve over noodles of your choice.

Skillet white beans, spinach & tomatoes over Linguine

This dish was so easy to prepare and fast to cook. You could add more vegetables to it if you like and have them on hand or substitute a different type of white bean.

•  2 teaspoons olive oil
• 1 tablespoon minced garlic
• 2 cans diced tomatoes with basil, garlic and oregano (do not drain)
• 1 can Great Northern beans
• 1 package fresh spinach
• 6 cups cooked linguine
• 6 tablespoons Romano or Parmesan cheese (grated)

Heat oil in a large nonstick skillet. Add garlic, saute for a minute or so.

In a separate pan start boiling water for linguine and get linguine cooked while you continue.

Add tomatoes and beans and bring to a boil to skillet.

Cover with spinach, top with lid, reduce heat to low and simmer about 10 minutes.

Stir occasionally.

Spoon tomato/beans/spinach mixture over linguine and sprinkle with cheese.

This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1 tablespoon of cheese.
Number of Servings: 6