King Trumpet Mushrooms with Orange & Pepper

This is from Shroom – the orange may sound odd, trust me it is wonderful!

  • 8 king trumpet mushrooms, halved and scored 1/8 deep
  • Zest & juice of one orange
  • 1/4 c olive oil
  • 2 tsp soy sauce
  • Salt and pepper
  • 1 tbsp butter
  • 8 oz arugula

Whisk together zest, juice, olive oil, soy sauce, salt and pepper. Place mushrooms in a large baking dish and drizzle the dressing over them, rubbing in the dressing. Let rest for at least 30 minutes.

Reserve the dressing. Prepare a grill over high heat. and grill mushrooms on each side until tender and caramelized about 5 minutes each.

Place the marinade in a small pan and bring up a boil, add butter and swirl until melted. Toss with the arugula and serve with mushrooms on top.

Serves 4.

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Coconut and Red Lentil Soup

This is so good! It is from Crazy Sexy Kitchen!

  • 1 1/2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp olive oil
  • 1 tbsp cayenne pepper
  • 1 onion, diced
  • 1 1/2 c red lentils
  • 4 c vegetable stock
  • 1 can lite coconut milk
  • 2 tbsp minced ginger
  • Salt and pepper to taste
  • 2 tbsp lemon zest
  • Juice of 2 lemons
  • 1/2 bunch cilantro, chopped
  • 1 avocado, diced

Toast cumin and coriander I’m a dry pot. Place in a spice grinder and pulse till fine. Add oil to the pot and heat over medium, add the onions and spices and cook until the onions are spot.

Add the lentils, stock, coconut milk, salt and pepper. Bring to a boil, then simmer for 40 – 50 minutes until thick. Remove from heat. Stir in lemon zest, juice and cilantro.

Serve with avocado on top.

Serves 8.

Warm Kale and Quinoa Salad

This is so good and makes great leftovers!

  • 2 c Quinoa
  • 2 c water
  • 2 c baby or shredded kale
  • 1/4 c pine nuts, toasted
  • 1/4 c raisins or dried cranberries
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper to taste

In a medium pot add quinoa and water and bring to a simmer. Reduce to low, cover and cook for 10 – 12 minute. Fluff with fork and add kale and cover allowing the kale to steam.

Stir in remaining ingredients and serve.

Serve 4 – 6.

Hearts of Palm Cakes

Hearts of Palm is a great substitute for crab – it looks like crab and has a similar texture. Be sure to rinse them well and dry them before using.

Remoulade

  • 1 c vegan mayo
  • 1 tbsp ketchup
  • 1 tbsp Dijon
  • 1 tsp hot sauce
  • 1 tsp vegan Worcestershire
    1 tbsp lemon juice
    1/4 tsp salt
    2 tsp capes, chopped
    2 tsp shallot, chopped
    1 tsp parlay, chopped
    2 tbsp minced red bell pepper

Combine and chill till ready to use.

Cakes:

  • 1 sheet, toasted nori, ground fine in a food processor
  • 2 cans hearts of Palm
  • Grape seed oil
  • 1/4 c diced onion
  • 1/4 c diced red bell pepper
  • 1 tbsp nutritional yeast
  • 1 tbsp old bay
  • 3 tbsp vegan mayo
  • 2 tsp arrow root
  • Salt and pepper
  • 1 c panko

Heat 1 tsp oil in a small sauté pan and cook onions and peppers till soft – 3 min or so.

Drain the heats of Palm, rinse and dry. Pulse in a food processor with nori until crab like consistency.

Combine with onion, bell pepper, mayo, 1 tbsp old bay, nori, nutritional yeast, arrowroot, and salt and pepper in a large bowl and stir to combine. Refrigerate 30 min.

Combine panko and old bay in a bowl. Form heats of Palm mixture into cakes and coat with bread crumbs. Chill for an hour or u til ready to cook.

Preheat over to 425. Spray a pan with olive oil, place cakes on pan and Spray. Bake for 15 min until golden and flip baking on other side for an additional 10 – 15 min.

You can also pan fry over medium heat.

Serve with remoulade sauce.

Makes about 12 cakes.

Portobello Bahn Mi

  • This is so good! Perfect for a weeknight dinner or lunch.
  • To Serve:
    • Cilantro
      Baguettes
      Mayo
      Fish sauce
      Hot sauce

    Pickled Veggies

    • Daikon, julienned
    • 1 carrot, julienned
    • 1/2 English cucumber, julienned
    • 1/2 c rice wine vinegar

    Combine in a bowl and set aside.

    Red Curry Roasted Portobellos

    • 1 c coconut milk
    • 1 tbsp lime juice
    • 2 tbsp Thai Red Curry Paste
    • 4 portobellos mushrooms, cleaned and sliced 3/4 inch thick

    Preheat over to 425

    Combine coconut milk, lime juice and Curry in a bowl, whisk till smooth. Place mushrooms on a baking sheet cover with sauce. Bake for 15 minutes, flip and roast 15 minutes more.

    Spread mayo on baguette, sprinkle with fish sauce, top with pickles veggie and mushrooms.

    Serves 4.

    Veggie Chili

    This vegan chili is so good and chock full of veggies!

    • 2 tbsp cumin
    • 2 tbsp olive oil
    • 1 onion, sliced thin
    • 3 cloves garlic, minced
    • 2 jalapeños, chopped fine
    • 2 tbsp chili powder
    • 1 tempeh bar, crumbled
    • 1 zucchini, diced
    • 1 sweet potato diced
    • 2 15 oz cans black beans, rinsed
    • 1 28 oz can crushed tomatoes
    • 2 c water
    • Salt and pepper
    • 1 diced avocado
    • 1 bunch green onions, chopped
    • 1/2 c shredded vegan cheese

    In a large pot heat oil over medium heat. Add onions, garlic and jalapeños and cook until onion is soft.

    Add the spices, Zuks and potato and cook for 3 – 4 minutes. Add beans, tomatoes and water and bring to a boil, then simmer for 30 minutes.

    Serve topped with avocado, onions and cheese.

    Serves 8.

    Cauliflower Gnochi

    Trader Joe’s Cauliflower gnocchi are so good -and make for a perfect quick weeknight meal. I used the artichoke Aioli form another recipe toasted some bread crumbs and add red some roasted tomatoes. So good!

      1 package Trader Joe’s Frozen Cauliflower Gnocci
      2 tbsp olive oil or butter
      1/2 c roasted tomatoes
      1/4 c gluten free or regular bread crumbs

    Spray a small pan with olive oil and toast the bread crumbs over medium heat.

    In a large skillet over medium heat add oil or butter and cook the gnocchi till brown on all sides. Stir in the sauce and tomatoes and cook till heated through. Top with breadcrumbs.

    Serves 2.