Review: Mushroom Goulash
We found this tasty simple recipe at the Pennsylvania Farm Bureau website. It was very good. To make it a vegan recipe, we merely used egg-free noodles and replaced the sour cream with soy yogurt. The mushroom goulash recipe was vegan already. We did not have dill at the time, so we used chives as [...]
Mushroom pate
When we became vegan many years ago, there were not many vegan spreads available in the stores, so we used to make our own spreads. This is one of our very favorite ones for rolls and sandwiches, but you can also use it as dip for raw vegetables. It’s quick and easy to make, and [...]
Vegan Buckwheat Crepes with Creamy Mushroom Filling
Buckwheat crepes, known as galettes are a traditional main meal in parts of France. We are happy to offer this vegan version, as it is one of our favorite meals to enjoy. This time we made a creamy mushroom filling. Yield: 4 very big galettes or 5-6 smaller ones Ingredients: for the buckwheat crepes: 2 [...]
Asparagus Mushroom Lasagna
Asparagus season has just begun and we are looking forward to sharing some new recipes. This was a delicious dinner we enjoyed over the weekend with asparagus bought directly from the farm. Serving Size: 4 Ingredients: 1 lb. asparagus spears (white or green) 8 ounces mushrooms, cremini, shitaki or other favorite 1 tablespoon oil 1 [...]
Spinach Mushroom Risotto with Sun-dried Tomatoes
The classic combination of mushrooms and spinach is always a winner. This is a great Mediterranean meal that is quick and easy to make. Serving Size: 4 Ingredients: 2 tablespoons olive oil 1 onion, chopped 2 cups crimini (chestnut) mushrooms, sliced 1 clove garlic, minced 8 sun-dried tomatoes, chopped 1 cup risotto rice (Arborio) 2 [...]
Review: Tempeh in Hearty Mushroom-Lager Sauce
The Vegetarian Times presents this recipe as an entrée, but we enjoyed it as a very nice winter main meal. It was filling, warming and full of flavor. It was a quick and easy meal to prepare. We enjoyed it with a nice salad and whole grain bread. We found the recipe on the Vegetarian [...]
Review: Kale Apple Shitake Risotto
We were very happy to have found this tasty recipe at Wheat Free Meat Free. This makes a delicious mean meal, especially in the colder months. It was easy to make. I didn’t have apple cider, so I used apple juice instead. It tasted great anyhow. I hope you try the recipe and enjoy it [...]
Review: Vegan Fideuà
Gretchen at Veggiegretie has a very tasty vegan adaptation of Fideuà. She adapted it from the one at Vegetarian Times. We basically used her recipe, although we did not have fresh asparagus, so used our regular vegetable mixture, the one we usually use for our paella recipe. We really enjoyed the meal, although found it [...]
Polenta with Chestnuts and Wild Mushrooms
The chestnuts with mild mushrooms over polenta slices are a tasty and easy to make meal to enjoy. Serving Size: 4 Ingredients: 2 red onions, chopped 1 & 1/2 lb. mixed mushrooms,cleaned and chopped 8 ounces prepared chestnuts, chopped 3 tablespoons olive oil salt and pepper to taste 5-8 sage leaves, chopped 2 tablespoons tamari [...]
Walnut Stuffed Portobello Mushrooms
Portobello mushrooms were available this week at our farmer’s market. We enjoyed these for lunch today. They would also make a very nice appetizer or starter for an special dinner. Yield: 4 mushroom caps Ingredients: 2 tablespoons olive oil 1 tablespoon vegan margarine 4 large portobello mushrooms 1/2 cup chopped walnuts 1 small onion, chopped [...]
Vegetable Bouillon Soup with Chanterelle Mushrooms
This is a great way to enjoy these subtly flavored mushrooms. It’s a quick and easy soup to make. Serving Size: 4 Ingredients: 1 &3/4 lb. potatoes, peeled and chopped in bite sized pieces 1 lb. fresh chanterelle mushrooms, cleaned 1 leek 3 tablespoons oil 3 cups water 2 vegetable bouillon cubes 2 tablespoons fresh [...]
Review: Barley Risotto with Fava Beans, Corn and Mushrooms
Cathy at ‘What Would Cathy Eat?’ came up with a real winner recipe. We really enjoyed this delicious meal tonight. Barley is one of our favorite grains, and we tend to forget to use it. The recipe quite easy to make, we only changed the mushrooms to fresh shiitake, as oyster mushrooms were not available [...]
Mimo’s Mediterranean Pizza
Our friend Mimo had this Pizza this week at a party and we just had to make a vegan version of it tonight. The grilled vegetables make a delicious and filling pizza. Yield: 2 pizzas Ingredients: for the pizza dough: 3 cups flour 1 pkg. yeast 1 tablespoon olive oil pinch salt 1 teaspoon sugar [...]
Creamy Mushroom Soup with Spring Vegetables
This was a lovely soup to have on a fresh spring day. Serving Size: 4 Ingredients: 2 tablespoons olive oil 1 large carrot, peeled and chopped in small pieces 1 leek (or 2 spring onions) cut in small pieces 1/2 sweet bell pepper (I used a yellow one), cut in small pieces 1/2 lb. mushrooms, [...]
Review: Sugar Snap Pea Salad with Sweet Ginger Soy Dressing
They say that imitation is the highest form of a compliment. We had seen this recipe and it was love at first sight. We really wanted to enjoy this fresh and colorful salad. It was indeed delicious. Quick and easy to make. Check out the recipe at My Favorite Flavours.
Pulled Seitan and Mushroom Ragu
This tasty recipe makes a very hearty main meal. It is delicious served over polenta, although it would be good over couscous or rice also. Serving Size: 4 Ingredients: 1 ounce dried porcini mushrooms 1 tablespoon olive oil 3 lbs. seitan 2 cups onion, diced 1 cup celery, diced 1 cup carrots, diced 4 cloves [...]
Review: Easy Mushroom-Spinach Curry
Yum yum, this dinner was really great. We found the recipe over at Holy Cow! Vegan Recipes. Vaishali has created a delicious meal here. Basically the recipe is quick and simple to make, the only tricky part is having the ingredients to make the sambar curry powder. We enjoyed the meal over white rice. This [...]
Creamy Hungarian Mushroom Soup
This is a delicious hearty mushrooms soup. It was quite easy to veganize the recipe that we found at Eatingwell.com The soup could easily make a main meal with a salad on the side and some full grain bread. Serving Size: 4 Ingredients: 1 tablespoon olive oil 1 &1/2 lb. mushrooms (we used both white [...]
Purple Potato Gnocchi with Chestnut Mushrooms
This year we have grown purple potatoes (vitelotte noir) for the first time in our organic allotment garden. Not only do these purple potatoes add color to the meal but they also taste great. This lovely meal offers the earthy flavors of fall. What a treat! Ingredients: for the gnocchi: 2 cups purple potatoes, cooked, [...]
Spinach Hummus Wraps
One of our favorite pizzas is spinach, onion and mushroom. These tasty wraps combine the same ingredients and were a quick and easy version for lunch. Yield: 1 & 1/2 cups hummus Ingredients: 1 or 2 whole grain flour tortillas per person 1-2 tablespoon spinach hummus per wrap 1 red onion, sliced in fine rings [...]
Review: Aubergine, shiitake and ricotta bake
Oh goodness, this was very tasty. We found the recipe at delicious magazine’s blog. It was delicious, however, a bit labor intensive to make. First grilling the eggplants. The tomato sauce was delicious an interesting combination of Asian seasonings and shiitaki mushrooms with the tomato eggplant Mediterranean vegetables. It was easy to make it vegan, [...]
Seitan Stew
Stew is such a good cold weather dish. Served with a crusty bread and a nice salad this is a delicious hearty and heart warming meal. Serving Size: 4 Ingredients: 8 ounces of seitan in bite sized pieces 1 lg. onion, chopped 1 Tbs, oil 1 celery stalk, sliced 5 med. carrots peeled and cut [...]
Marinated mushrooms
Mushrooms are quite nutritional, offering B vitamins and selenium. The also work as an anti-stress agent. Lightly marinated in a fine olive oil and lemon juice, they make a very tasty snack or appetizer. Serving Size: 2 Ingredients: 1 pint mushrooms 2 Tbs. fine olive oil 1 Tbs. lemon juice chili peppers salt and pepper [...]
Parsnip Gnocchi with Wild Mushrooms and Fava Beans
Although this is a bit of work, it is truly worth the effort. The gnocchi were lovely and the combination makes for a very special meal. Serving Size: 4 Ingredients: for the parsnip gnocchi: 2 cup Coarsely chopped parsnips 1 1/4 tablespoons olive oil 3/4 cup onions, chopped 1 clove garlic, minced 1/2 cup garbanzo [...]
