Vegetables

Vegan Mofo #26 Rice Noodles with Trumpet Royale™ Mushrooms

Date: October 28, 2011
Author: BeyondNFinity™
Categories: Mushrooms, Noodles, Recipes
Comments: Leave a reply

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!

 

 

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

 

 

 

 

Vegan Mofo #19 Crimini Mushroom Gnocchi with Kale Pesto

Date: October 20, 2011
Author: BeyondNFinity™
Categories: Mushrooms, Pasta
Comments: 2 Replies

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.

 

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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
  2. Boil water.
  3. Add gnocchi to the boiling water.
  4. Cook until gnocchi floats or according to the instructions on the bag.
    5. Kale Pesto
  5. Place hand full of kale, 3 cloves, vegetable broth, and miso into blender or food processor.
  6. Blend until pureed smooth.
  7. Add gnocchi to mushroom and onion mixture in skillet.
  8. 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.
  9. Serve.
https://www.beyondnfinity.com/vegan-mofo-19-crimini-mushroom-gnocchi-with-kale-pesto/

 

 

 

 

 

 

Vegan Mofo #17 Kale Salad

Date: October 18, 2011
Author: BeyondNFinity™
Categories: Salad, Vegetables
Comments: Leave a reply

When I went to bed, I was not feeling all that great. I figured that I would feel better once I got some sleep. That was not the case. So I had a cup of something hot to drink and a piece of toast. That did not help. So I went back to bed.

Once I woke up, I decided to have something green. So I decided to make a kale salad to have something healthy and nutritious, with the hope that it would be good enough of a light meal.

 

It is really a very tasty salad, yet my stomach just wasn’t having anything in it. So I ended up just letting my daughter have all that nutritional goodness from a powerhouse of kale, sodium from celery, sweetness from the dried fruit, and protein from the nuts.

 

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Vegan Mofo #17 Kale Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Serves 2

Ingredients

  • 1 bunch of kale (any variety)
  • 1/2 cup apple cider vinegar
  • 3/4 cup pecans or walnuts, chopped
  • 1/2 cup raisins, dried cranberries, dried cherries (or a combination of dried fruit)
  • 1/2 cup celery and the tops, chopped
  • 2 tablespoons green onions
  • 1 pear, divided and chopped
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons water

Instructions

    Kale
  1. Wash kale.
  2. Tear leaves away from stems.
  3. Save stems to chop and use in the salad.
  4. Place washed kale in a bowl.
  5. Add the apple cider vinegar.
  6. Add chopped stems.
  7. Squeeze the kale to make sure each piece gets vinegar.
  8. Set aside to wilt kale.
    9. Dressing
  9. Add 1/2 cup of chopped nuts.
  10. Ad 1/4 cup of dried fruit.
  11. Add 1/4 cup of celery.
  12. Add half the pear.
  13. Add the rice wine vinegar and the Dijon mustard.
  14. Place lid on and blend until smooth.
  15. If too thick, add the 2 Tbsp water.
  16. Pour out of blender and set aside.
  17. Squeeze kale.
  18. Pour out the excess vinegar and rinse if you like.
  19. Add the remaining ingredients along with the dressing.
  20. Stir.
  21. Chill,
  22. Serve.
https://www.beyondnfinity.com/vegan-mofo-17-kale-salad/

 

Vegan Mofo # 12 Gnocchi with Shiitake Mushrooms and Haricot Vert

Date: October 12, 2011
Author: BeyondNFinity™
Categories: Mushrooms
Comments: Leave a reply

 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.

 

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