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Showing posts from February, 2013

Creamed Spinach

This is an easy, delicious side dish. There is no way you can go wrong with greens and cashew cream sauce. It's pretty much Heaven in anyone's mouth. Even non vegans and spinach haters.

BandMan doesn't like cooked spinach, something to do with texture or whatever, but he definitely loved this cooked spinach.

This isn't the last I'll see of this dish. I am confident in that.



20 oz of spinach, cleaned and chopped
1 c cashew cream sauce
1/4 c vegan butter, melted
1 c panko
1 tbsp Italian seasoning
Wilt the spinach over medium heat and mix in the cashew cream sauce. Transfer into a casserole dish and cover with panko. Sprinkle the Italian seasoning over top and drizzle with melted butter.Cook for 25-30 minutes in a 400 degree oven. Inhale.

Marinated Mushrooms

Normally I don't care too much for button mushrooms; which might explain why every dish I make that has mushrooms in it typically uses oyster mushrooms (they're my favorite). The thing is I don't like the slimy texture the button mushrooms take on when they're cooked. I love them raw and often stuff my face with them.

But when you really want mushrooms and all you have are button mushrooms here's how to make it work: by turning the heat on the stove up to high and flash cooking these guys, you get all the yummy cooked mushroom flavor with none of the slime.

Give em a shot. You know they're beautiful.




1/4 c extra-virgin olive oil
1 lb button mushrooms, quartered
juice of 1 lemon
2 garlic cloves, sliced
1/2 c chopped fresh herbs (basil + rosemary +thyme)
salt and pepper to taste

Cook the mushrooms in about 2 tbsp of the olive oil for about 3 minutes on your stove top. Remove from the heat and stir in the rest of the ingredients, leaving the rest of the olive oil for las…

Oyster Mushroom, Kale, & Chayote Soup

Apparently, over the summer I concocted a kale and mushroom soup for BandMan that he's been craving ever since he first made mouth contact with it. Since I was taking a break from the blog over the summer I didn't even pay attention to what I made or how I made it. This is a feeble, yet delicious, attempt to recreate that soup that he's been jonesing for.

I double dog dare you to try it and not fall in love.






6 c vegetable broth
4 kale leaves, stemmed and chopped
3 c sliced oyster mushrooms

1 tsp liquid smoke
1 chayote squash, cubed
1 c cooked quinoa
1 onion
4 garlic cloves, minced
olive oil

Saute up the onion and garlic in olive oil until the onion is soft.Bring the broth to slow simmer and add in the softened onion and garlic.In the same pan, toss in some more olive oil and crank up the heat to high. Stir the liquid smoke in with the diced and mushrooms and pour them in the hot pan. Leave them in there until the mushrooms get a good tan going; I like mine extra brown. Then toss t…

Baked Cabbage Wedges

Confession: I freaking love cabbage. All kinds: savoy, spring greens, white, and my personal favorite, red.  I even love sauerkraut.

It makes me happy to know that I fall in love with veggies that are super good for me and taste delicious. Cabbage is filled with fiber, and like most cruciferous vegetables, it has been shown to reduce the risk of some cancers, especially those in the colorectal group. I'll take any, and all, opportunities to keep my colon and bowels safe.

But guess what? I have been reading that boiling your veggies diminishes their nutrients. This is great news for me because I think boiled food is yucky-yuckeroo. So get in on this baked cabbage and when it's time to pull the grill out, throw these guys right on there.




1 cabbage, quartered
2 tbsp olive oil
2 tbsp white balsamic vinegar
Juice of 1/2 lemon
3 cloves garlic, minced
1 tbsp minced basil
1/2 tsp ground fennel seed
1/4 tsp ground thyme
Salt + Pepper, to taste


Preheat your oven to 425.Combine all ingredients, ex…