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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 #4 Zucchini Lasagne

Say it with me, zucchini! Lasagne!

Admit it, those two words in the same sentence sends you into a serious full on drool. Can you see it? Imagine if you will the garlic basil sauce ladled on tofu ricotta and veggies or mushrooms between tender pasta sheets.What happens when you open the refrigerator door to find that you don’t have most of those ingredients?

You switch gears and get creative. Here’s where ta da!! Zucchini comes in.

Zucchini makes a great substitute for pasta when you’re trying to cut back and/or eliminate wheat from your diet. This dish came together because I hadn’t gone shopping and this was all I had in the house at the time.

Serve it with a a salad of your choosing and it makes for a light meal.

Zucchini Lasagne

Ingredients

  • 3 zucchini, thinly sliced
  • 2 14 ounce cans cannellini beans, rinsed and drained
  • 1 bunch kale, washed, trimmed, and chopped
  • 1 cup vegetable broth, divided
  • 2 cups of tomato sauce
  • 2 garlic cloves, minced and halved
  • 1 medium onion, chopped and halved
  • salt and pepper to taste

Instructions

    Kale
  1. Add kale, half the onion and garlic to med high heat skillet and saute with vegetable broth about 5 mins. Set aside.
  2. Beans
  3. Place drained beans into food processor or high speed blender. Puree until smooth. Salt and pepper to taste.
  4. Zucchini
  5. Cut ends off zucchini. Slice thinly with a knife or a mandolin.
  6. Tomato Sauce
  7. Saute the rest of the onion until translucent. Add garlic and tomato sauce. Salt and pepper to taste. Cook for 10 minutes.
  8. Assemble
  9. Place three slices overlapping on a plate.
  10. Spread desired amount of bean puree over zucchini slices.
  11. Sprinkle desired amount of kale over bean puree.
  12. Spoon on desired amount of sauce over kale.
  13. Top with three overlapping slices of zucchini in a different direction (if desired).
  14. Repeat layering three more times.
  15. Serve with a salad of your choice.
http://www.beyondnfinity.com/zucchini-lasagne/

If you like, you can add fresh basil to the sauce or chiffonade  and sprinkle over top as a garnish.

Once you get the hang of this recipe, you’ll be making it quickly and often for you and your family.

Happy eating!

 

 

 

 

 

 

Blue Corn Tacos: Taco Tuesday

In our house, sometimes we like to have themed nights for our meals. On this night, we decided to have tacos simply because there wasn’t much in the kitchen. I hadn’t gone grocery shopping yet so I took inventory of what was available to pull together some tacos.

Taco Tuesday

Prep Time: 15 minutes

Cook Time: 3 minutes

Total Time: 18 minutes

Ingredients

  • 1 can of vegetarian low fat refried beans or 2 cups leftover cooked beans, mashed
  • 1 package of blue corn hard tortillas
  • 2 cups kale leaves, shredded
  • 1 tomato, chopped
  • 2 carrots, julienne (optional)
  • taco sauce or salsa (if desired)

Instructions

    Beans
  1. If using canned refried beans, prepare according to product instructions.
  2. If using leftover cooked beans, mash beans with a potato masher or fork.
  3. Add 1-2 tablespoons salsa to the beans, if desired and heat.
  4. Tortillas
  5. Prepare tortillas according to package instructions.
  6. Kale
  7. Wash and removed leaves from stem.
  8. Roll leaves and slice.
  9. Set aside.
  10. Tomato
  11. Core tomato and chop to desired size.
  12. Carrots
  13. Wash and cut each carrot into three sections.
  14. Slice each carrot piece length-wise.
  15. Julienne each slice.
http://www.beyondnfinity.com/blue-corn-tacos-taco-tuesday/

Vegan Mofo #25 Smothered Gardein Cutlets

I was in the store doing a little grocery shopping thinking about what I wanted for dinner. The problem? I was already hungry. Isn’t that what people say all the time,  “Don’t shop hungry.”  Well that night, I was hungry.

By the time I got home, I was too tired to put together an elaborate meal. In the store I came across a bag of Gardein Chick’ n Scallopini. I was just going to follow the instructions on the bag and be done with it. Then I  had a craving for something from my childhood just quicker.

I started with celery sauteed with water then I added the Gardein Chick ‘n Scallopini to brown them.

I added water instead of vegetable broth because I was hoping that the cutlet had enough flavor inside that I could coax it out by gently simmering it. I placed a lid on top and waited 10 minutes hoping my hunch was right. When I lifted that the lid, there it was – that wonderful liquid that I wanted. I added a touch of Dijon mustard for a little kick as well as to add some depth. Before the party began, I made Japanese rice. It is just what I like, yet you can make whatever you like. From brown rice to couscous to noodles to stuffing. I also had a little kale saute action happening as I prepared the Gardein.

The entire dish, if planned right work quickly, should only take 30 minutes. If it takes you longer that is okay too. It is not about how fast you can get to the table or in front of the television without a thought of what you just ate. Savory your food, just do not kill  yourself to make it.

 

Vegan Mofo #25 Smothered Gardein Cutlets

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients

  • 1 1/2 cups Japanese rice
  • 1 bunch curly kale, washed, destemed and chopped
  • 2 celery ribs, divided
  • 1 package of Gardein Chick 'n Scallopini
  • 2 1/2 cups water, divided
  • 1 tablespoon Dijon mustard

Instructions

    Rice
  1. Place rice in a saucepan.
  2. Fill with water and swirl water with your hand.
  3. Drain water.
  4. Repeat until water is clear.
  5. For the 1 1/2 cups of rice add 2 cups of water.
  6. Bring to a boil then reduce to low until the liquid is almost gone.
  7. Turn off the burner.
  8. Cover and let rice sit.
  9. Kale
  10. Wash.
  11. Take kale off stems.
  12. Chop.
  13. Take one celery rib and chop.
  14. Add 1 cup water.
  15. Simmer.
  16. Gardein Cutlets
  17. Chop the other celery.
  18. Add to skillet with a little water to saute.
  19. Add the Gardein cutlets until lightly browned.
  20. Add 1 1/2 cups water.
  21. Cover and simmer for 10 minutes on med low.
  22. Uncover.
  23. Whisk in Dijon mustard.
  24. Serve.
http://www.beyondnfinity.com/vegan-mofo-25-smothered-gardein-cutlets/