Mushrooms

Tofu Vegetable Pie

Let Them Eat Pie!

 

There are times when which tend to be most of the time that I need to make something that I don’t have to stand over. Or involved constant attention. Something that I can throw together quickly and walk away for at least thirty minutes.

All that’s needed to do is scramble some tofu with onions, garlic, ginger, bell peppers, maybe some celery if you like,  and  mushrooms. Enhance those natural seasoning flavors with some umph — gochujang or black  pepper. A splash of soy sauce or tamari. Add some leafy greens to the mixture placed into a lovely pocket of filo. Serve with a salad of fresh goodness and you are set to have a great evening of television viewing, book reading, whatever delights your soul!

 

Also, you can add other vegetables like the basics of onions, celery, bell peppers, and garlic. Then add ginger, carrot, and shiitake mushrooms. If you really want to go wild once you’ve added you greens of choice, you can add some sea vegetable or some black olives. Add some turmeric not only for color yet for it’s medicinal uses. One popular way is for the treatment of arthritis.

Sweet potatoes and Korean radish can even be included in this dish. The possibilities of ingredients are endless and making this one of the most versatile meals anyone could possibly prepare. The mixture is then all bundled up in filo. Really the filo can be changed out for another vegetable like zucchini or eggplant thinly sliced.

 

Tofu Vegetable Pie

Ingredients

  • 1 cup onions, chopped
  • 1/2 cup celery, thinly sliced
  • 1/2 cup bell pepper, chopped
  • 1 cup mushrooms, chopped
  • 1 cup carrots, diced
  • 2 gloves garlic, minced
  • 1 package extra-firm tofu, drained and crumbled
  • black pepper to taste
  • 2 teaspoons soy sauce or tamari, divided
  • 2 cup kale, sautéed
  • 12 sheets phyllo dough
  • 2 tablespoons vegan margarine melted

Instructions

  1. Preheat oven to 375.
  2. Kale
  3. Wash, de-stem and chop into bite-size pieces.
  4. Water sauté half the onions, garlic and kale for 5 minutes or until wilted.
  5. Set aside.
  6. Tofu
  7. Heat skillet to medium-high.
  8. Water sauté celery, bell pepper, remainder of onions, and carrots for 3 minutes.
  9. Add mushrooms, garlic, tofu, and turmeric. Sauté until there isn't anymore liquid from the tofu.
  10. Stir in kale. Set aside.
  11. Phyllo
  12. Lightly oil a pie plate with a touch of vegan margarine or oil to prevent phyllo from sticking.
  13. Overlap the 12 sheets of phyllo in pie plate.
  14. Spoon in tofu mixture into pie plate.
  15. Fold phyllo dough over tofu mixture. Lightly brush phyllo with mellted vegan margarine.
  16. Place into oven and bake for 30-45 minutes or until phyllo is golden brown.
  17. Serve with salad and roasted vegetables.
http://www.beyondnfinity.com/tofu-vegetable-pie/

 

 

 

Vegan Mofo #25 Kimchi No-Fried Rice W/King Trumpet Mushrooms

Fried Rice For EVERYONE!!!

No, no egg on it please. Yes, the trend in this country now is to put a fried on egg on many dishes for richness and protein. Blah. You can do the same thing with tofu believe it or not does the very same thing.

Now mushrooms on the other hand, well, that is a bonus. Yes, please. I want lots of mushrooms. Koreans love their mushrooms. There are many varieties of mushrooms in Korea. They are used in multiple ways in Korean cooking.

Which brings me to the King Trumpet mushroom or King Oyster mushroom.

 

I do all my shopping for Korean ingredients at my local Korean market WooSung Oriental Food Mart. I love that store. The people who own and run that store are amazing. The music playing throughout the store is great as well; it’s not that Muzak stuff that you hear in some stores.

Now back to the mushrooms. The mushrooms I bought were organic, fresh tasting and from an excellent grower of speciality mushrooms.

 

I have this thing for kimchi fried rice. It’s so good anything, yet late at night when you need a quick pick-me-up, it’s THE thing to get you through until the next day. However, I chose to make it for dinner and pair it with King Trumpet or King Oyster mushrooms.

 

King Trumpet or King Oyster mushrooms have a meaty texture and supposed to be quite firm. They also pair well with butter. So in our – VEGANS case, vegan margarine.  Sauté up the mushrooms in vegan margarine or even a little coconut oil. Put them over rice and you have the makings of a great meal. I decided to make kimchi fried rice. Except the rice isn’t fried.

 

 

Vegan Mofo #25 KIMCHI FRIED RICE W/KING TRUMPET MUSHROOMS

Ingredients

  • 1 package of King Trumpet or King Oyster Mushrooms, sliced
  • 2 teaspoons sesame oil, divided
  • 1 teaspoon tamari or soy sauce
  • 1/2 cup onions, diced
  • 1 1/2 cup kimchi, chopped, plus 3 tablespoons kimchi juice
  • 4 cups cooked rice, warmed
  • 2 green onions, thinly sliced

Instructions

    King Trumpet or King Oyster Mushrooms
  1. Heat skillet to medium-high. Add 1 teaspoon sesame oil.
  2. Add King Trumpet or King Oyster mushrooms.
  3. Sauté mushrooms until lightly brown.
  4. Stir in tamari or soy sauce.
  5. Remove from skillet. Set aside.
  6. Kimchi No-fried Rice
  7. Add onions. Sauté until slightly brown. Add a 1/2 teaspoon spoon water at a time to water sauté if needed.
  8. Add kimchi and cook until hot.
  9. Remove from the heat and place into a bowl.
  10. Heat rice in microwave. Add to bowl along with remaining teaspoon of sesame oil and kimchi juice.
  11. Fold to combine.
  12. Presentation
  13. Place kimchi no-fried rice into a bowl.
  14. Top with King Trumpet or King Oyster mushrooms and greens.
  15. Serve.
http://www.beyondnfinity.com/kimchi-fried-rice-wking-trumpet-mushrooms/

Vegan Mofo #23 Portobello Mushroom Filets with Kale and Cannellini Beans

Hearty Goodness for a Fall Dinner

I love autumn. The slight chill in the air. The exchanging of light summer clothes for warmer clothing and blankets. The preparation for Halloween , Thanksgiving, and Christmas. The aroma of soups and stews bubbling away in the kitchen. It is also a time when heartier meals are in order. One of those meals are are those that involve the great mature “CRIMINO” mushroom – a larger version of the little brown crimini mushroom. These beauties have a dense flavor giving way for both a “meaty” flavor and texture extremely satisfying to plant eaters and meat eaters alike. Which brings me to this dish:

 

 

Yes, I have an entire plate of protein here yet it’s filling, satisfying, and simply delicious. Now you can also make this Korean by adding a bowl a rice, a bowl of soup, more vegetables, sauces, and kimchi; then you have a really satisfying and exciting meal.

 

 

Vegan Mofo #23 Portobello Mushroom Filets with Kale and Cannellini Beans

Ingredients

  • 1 pound dried cannellini beans or 2 cans cannellini beans (drained and rinsed)
  • 1 medium onion, diced and divided
  • 6 cloves garlic, minced and divded
  • 1 bay leaf
  • 2 ribs celery, thinly sliced and divided
  • 1 bunch kale, shredded
  • 3 portobello mushroom caps, stems and gills removed
  • 2 teaspoons balsamic vinegar
  • Salt and pepper to taste

Instructions

    Cannellini Beans
  1. If using dried beans, sort through beans to eliminate stones and sticks. Rinse.
  2. Place beans in a pot and cover with at least 2 inches of water or 5 or 6 cups of water, 1/4 cup celery, 1/2 cup onions, 1 teaspoon garlic, and one bay leaf.
  3. Boil for at least 10 minutes, then lower heat and simmer for 1 1/2 or until tender.
  4. Remove bay leaf.
  5. If using canned, drain and rinse beans in a colander. Sauté 1/4 cup celery, 1/2 cup onions and 1 bay leaf in a pot until translucent. Add 2 cups of water or vegetable broth (if desired) and 1 teaspoon minced garlic.
  6. Bring to a gentle boil for 10 minutes, then lower heat and simmer for 30 minutes.
  7. Remove bay leaf.
  8. Kale
  9. Rinse and take leaves off stem. You can dice the stem and sauté if you like.
  10. Sauté 1/4 cup celery, 1/4 cup onion, and kale. Add garlic and 1 cups water or vegetable broth (if desired). Cook on medium for 20 minutes.
  11. Portobello Mushrooms
  12. Take stems and gills off portobello mushrooms.
  13. Chop one of the three mushrooms,. Set aside.
  14. Add a teaspoon of olive oil or 1 tablespoon of water in with the portobello mushrooms in a skillet (to water sauté) until brown.
  15. Remove from skillet.
  16. Add remaining onions, and garlic to skillet with 1 tablespoon water scrapping all the bits in the skillet until onions are translucent.
  17. Add balsamic. Cook an additional 10 minutes.
  18. Presentation
  19. Place beans on plate.
  20. Top with kale.
  21. Add a portobello mushroom cap.
  22. Top with sauce.
  23. Serve.
http://www.beyondnfinity.com/portobello-mushroom-filets-with-kale-and-cannellini-beans/

 

 

Vegan Mofo #16 “Jajun” Gumbo (Japanese Cajun Gumbo)

Quick simple and tasty!

There are times when I either I am short on time or I really do not feel like cooking. Let’s face it, most of us want convenience and great taste!

So, with that in mind, we arrived home after having been out all day. I was too tired to commence to the laborious job of prep before getting to actual cooking. The freezer had edamame and frozen shiitake mushrooms, while the refrigerator had the Cajun (and Korean) basics of celery, onions, and bell peppers. Along with the Japanese daikon radish and in the pantry came nori to round it all out. I grabbed some Nishiki rice and got it started. Dinner was only about 20 minutes – the time it takes to cook the rice.

Give it a try. YOU WILL LOVE IT

Vegan Mofo #16 “Jajun” Gumbo (Japanese Cajun Gumbo)

Ingredients

  • Cooked rice
  • 2 celery ribs, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped
  • 1 cup shiitake mushrooms, sliced
  • 1 cup edamame
  • 1/2 cup daikon radish, thinly sliced
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 1/8 teaspoon oregano
  • 1/8 teaspoon thyme
  • 1/2 teaspoon onion powder.
  • 4 cups water
  • 4 tablespoons brown (dark) miso
  • 1/2 sheet nori, cut into thin pieces

Instructions

    Rice
  1. Cook rice according to which type of rice you decide to use.
  2. Gumbo
  3. Water saute celery, onions, and bell peppers until onions are translucent.
  4. Add shiitake mushrooms, edamame, daikon radish and cayenne, black pepper, garlic, oregano, thyme, and onion powder. Cook until mushrooms brown slightly.
  5. Add water. Bring to a boil.
  6. Add miso. Cook for only a few minutes at a simmer.
  7. Place rice in a individual serving bowl. Top with a cup of the gumbo. Top with shredded nori.
  8. Serve.
http://www.beyondnfinity.com/jajun-gumbo-japanese-cajun-gumbo/

Vegan Mofo #26 Rice Noodles with Trumpet Royale™ Mushrooms

I love, love, love mushrooms! I believe they along with seaweed or sea vegetables, some good tasting herbs, a drizzle of tamari, and a bowl noodles or rice is loving hug from your most favorite blanket.

 

 These amazing porcini mushroom-like mushrooms have such a clean fresh smooth flavor that can work in any dish you want, if you dare.

 

 I grabbed some green onions, basil, garlic, and tamari. My mouth was watering. I decided to do two different cuts on the mushroom.

 

I wanted to see if these mushrooms could have the same look as a scallop. I made the slices too thin, yet I thought it would still work. I soaked the rice noodles according to the directions on the package and got the mushrooms underway. First the stems.

 

Now the tops!

 

 

Vegan Mofo #26 Rice Noodles with Trumpet Royale™ Mushrooms

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients

  • 1 8 ounce package pad thai rice noodles, soaked and drained
  • 1 8 ounce package Organic Mycopia® Trumpet Royale™ mushrooms (or crimini mushrooms)
  • 2 green onions, cut on the diagonal
  • 1 tablespoon fresh basil, chopped or chiffonade
  • 1 large clove garlic, minced
  • 2 teaspoon tamari, divided
  • 1 1/2 cups vegetable broth
  • 1/4 teaspoon black pepper

Instructions

    Rice Noodles
  1. Prepare rice noodles according to instructions on the package.
  2. Set aside.
  3. Mushrooms
  4. Wash mushrooms.
  5. Cut off the very edge of the stem where there is sawdust.
  6. Cut an inch below the top.
  7. Slice the rest of the stem into slightly thick circles.
  8. Saute mushroom stem discs until lightly brown.
  9. Set aside.
  10. Saute mushroom tops until lightly brown.
  11. Add mushroom stem discs.
  12. Add the 2 green onion cut on the diagonal.
  13. Add basil, minced garlic, and 1 teaspoon tamari.
  14. Saute 3 minutes.
  15. Remove from skillet and set aside.
  16. Sauce
  17. Add vegetable broth, 1 teaspoon tamari, and black pepper to the skillet to pick up any bits left from mushrooms.
  18. Pour sauce over rice noodles.
  19. Stir.
  20. Add some of the rice noodle mixture into a bowl.
  21. Spoon some of the mushrooms over the rice noodles.
  22. Serve.
http://www.beyondnfinity.com/vegan-mofo-26-rice-noodles-with-trumpet-royale-mushrooms/

 

 

 

 

Vegan Mofo #19 Crimini Mushroom Gnocchi with Kale Pesto

Kale is such a powerhouse ingredient that is as versatile as it is flavorful. I love using it as I would lettuce for salads, as I would broccoli as a side or ingredient in a dish, as I would basil for pesto.

I chopped up the mushrooms and the onions to then saute them until they are lightly brown.

In the meantime, the gnocchi is placed into boiling water to cook quickly.

Once the mushrooms and onions are caramelized and the gnocchi is floating, combine. The happiness is in full effect.

After making the kale pesto, I used two tablespoons of the mixture. Yet if you are not a great lover of kale then use a little less or saute some kale with the mushrooms to have just a light taste of kale.

 

Vegan Mofo #19 Crimini Mushroom Gnocchi with Kale Pesto

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 2; Serves 4 with Salad

Ingredients

  • 12 crimini mushrooms, chopped
  • 1/4 cup onion, minced
  • 1 bag Caesar's Organic Vegan Gnocchi
  • 1 hand full of kale
  • 3 large cloves
  • 1 cup vegetable broth plus 1/4 cup for pesto
  • 2 teaspoons miso
  • Fresh cracked black pepper, to taste

Instructions

    Mushroom Mixture
  1. Saute chopped mushrooms and onions until golden brown or caramelized. If mushrooms and onions start to stick, add a Tbsp of vegetable broth or water at a time.
  2. Gnocchi
  3. Boil water.
  4. Add gnocchi to the boiling water.
  5. Cook until gnocchi floats or according to the instructions on the bag.
  6. Kale Pesto
  7. Place hand full of kale, 3 cloves, vegetable broth, and miso into blender or food processor.
  8. Blend until pureed smooth.
  9. Add gnocchi to mushroom and onion mixture in skillet.
  10. Add between 1 1/2 teaspoons to 1 tablespoons of kale pesto or all of it as I did. The flavor can be very green tasting so choose according to your taste.
  11. Serve.
http://www.beyondnfinity.com/vegan-mofo-19-crimini-mushroom-gnocchi-with-kale-pesto/

 

 

 

 

 

 

Vegan Mofo # 12 Gnocchi with Shiitake Mushrooms and Haricot Vert

 There are evenings when I have had a full day of activities that the thought of spending hours in the kitchen can be draining. So what do you do? Grab some frozen and a few fresh items that can be prepared quickly – say 30 minutes.

I love this dish so much that I change it up almost every time I make it. You can do the same.

 

If you add a salad, it further enhances the meal while provide additional nutrients and balance.

 

Gnocchi with Shiitake Mushrooms and Haricot Vert

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 2

Ingredients

  • 1 bag Caesar's Organic Vegan Gnocchi
  • 12 shiitake mushrooms, any kind you choose
  • 1/4 cup celery, about 1 celery rib
  • 1/4 cup onion, about 1 small onion
  • 1 1/2 - 2 cups haricot vert
  • 1 cup vegetable broth, plus 1/4 cup for sauteing
  • 1 tablespoon basil, fresh chopped
  • 1 teaspoon tamari
  • Fresh cracked black pepper, to taste

Instructions

    Gnocchi
  1. Prepare the gnocchi according to the instructions on the package.
  2. Set aside once done.
  3. For the Shiitake Mushrooms
  4. Wash mushrooms.
  5. Remove stems.
  6. Slice and chop caps.
  7. Haricot Vert
  8. Rinse the haricot vert.
  9. Set aside.
  10. Flavor (Vegetable Seasonings)
  11. Chop celery and onions.
  12. Place shittake mushrooms, celery, and onions in a skillet.
  13. Saute for 10 minutes or until slightly brown using the 1/4 cup vegetable broth to avoid sticking.
  14. Add the haricot vert.
  15. Saute for 5-8 minutes.
  16. Add gnocchi
  17. Chop basil.
  18. Add basil.
  19. Add tamari.
  20. Add fresh cracked black pepper to taste.
http://www.beyondnfinity.com/vegan-mofo-12-gnocchi-anyone/