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Ready in about 30 Minutes: Stuffed Mushrooms

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Theo and I love mushrooms! 

When I saw The Sweetest Vegan making these stuffed mushrooms, I was all over the recipe.  The mushrooms were super easy to assemble and so good that I ended up making about 25.  Is it bad that Theo and I ate most of them? Enjoy!

  

Ingredients:

24 oz baby portabellas mushrooms 
2 tablespoon vegan Butter (I used Earth Balance)
1 medium size onion
1 teaspoon garlic powder
1 teaspoon salt 
1 teaspoon pepper
1 tablespoon dried oregano 
1/3 cup vegetable stock (I used water)
8 oz vegan cream cheese
¾ cup nutritional yeast
½ cup Panko breading

I used Tofutti vegan cream cheese

 

It doesn't taste anything like conventional cream cheese but was very good in this recipe.


Directions:

Preheat oven to 425 degrees F.

Clean mushrooms with a damp cloth and take the stems out. Place mushroom caps, open side up, on a greased cookie sheet.

Prepare vegetables to sautee. Chop onion, mince garlic, and chop mushroom stems.

Heat vegan butter in a skillet over high heat until melted. Add in the onion and mushrooms, and when almost soft, add in the minced garlic. Season vegetables with salt, pepper, and oregano.

Once onions are translucent, slowly stir in vegetable stock to de glaze the pan. Continue to cook until liquid is reduced to about half of the original amount.



Remove the vegetables from heat and stir in vegan cream cheese until fully incorporated. Next stir in ½ cup nutritional yeast and ¼ cup Panko breading.

 Use the remaining nutritional yeast and panko breading to top the mushrooms.

Bake for 15 to 20 minutes, until golden brown.

 

Watch The Sweetest Vegan make this great dish.

 

30 Minutes or Less: Vanilla Ice Cream

I hope everyone is doing well. We're still enjoying beautiful, warm weather here in VA. :-)

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There are so many great dairy-free ice cream brands out there, but nothing is better than having complete control of the ingredients like homemade ice cream.

Everyone in my house is a fan of this recipe. The ice cream does melts faster than traditional brands (food companies use additives to prevent fast thawing) but the texture is creamy, and it goes well with vegan cookies and homemade chocolate sauce.

Ingredients:

1 cup cashews, soaked 2 hours

1 1/4 cups water

Young Thai coconut meat-found in produce section (I use all of the meat in the coconut)

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Don't let opening the Thai coconut intimidate you. It took me a few times before I felt confident with handling this fruit.

Here's a great tutorial and here

Video for scraping out the meat

2 tablespoons alcohol-free vanilla extract

1/2 cup agave nectar

1 tablespoon lecithin powder (used to thicken ice cream and available at most health food stores)

Pinch of salt

1/3 cup coconut oil, warmed to liquid

Directions:

Place the cashews, water, coconut meat, vanilla extract, agave, lecithin, and salt into a blender and process until smooth.

Add the coconut meat and blend again.

Process mixture in an ice cream maker according to the manufacturer's instructions.

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I paid about $20 for this Cuisinart brand ice cream maker and it takes about 15 minutes to become solid.

Also, be sure to enjoy the sweet water inside your Thai coconut.  It has more potassium than a banana and is more hydrating than sports drinks.

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If you have leftovers (which rarely happens in our house), store ice cream in freezer safe container (be sure not to tighten the lid) and allow to thaw for about 10 minutes on the counter before enjoying.