Tag Archives: mushroom

Eating Other Blogs

18 Oct

I made the most fantastic dinner last night.  But I didn’t come up with the idea myself.  Actually, dinner goodness was thanks to two great blogs: The Vegan Crew and A,B,C, Vegan.

Usually when I see a recipe online, I start thinking about ways to make it different, or better, or how to remove animal products to make it vegan.  But this was perfect – Mushroom Alfredo Sauce with Chik’n and Mushrooms.  I didn’t change a thing, other than using a product other than Beyond Meat because I can’t get that in the backwoods of New Hampshire.  I also threw a little crushed red pepper on top because I like my sweet with spicy.

 

Paul said it was one of the best dinners I’ve ever made.  I agreed!

I want to put this pumpkin alfredo on more things.  I want to eat cauliflower rice more often (our cauliflower is usually mashed).  I want to eat chik’n and mushrooms with spinach.

Thank goodness there are leftovers!

Make this!

What I Ate Wednesday – Cool Slaw Edition!

25 Jul

Hey Happy What I Ate Wednesday!

This is what I ate yesterday!  Happy What I Ate Tuesday!

My food was not all that exciting on Tuesday, but it was pretty tasty.  I started work at 8 instead of my usual 9am start, since I was quitting earlier to go to a doctor appointment. I woke up and scarfed down some Ezekiel toast with chunky natural peanut butter and a smoothie made with mixed tropical fruits, plain unsweetened almond milk, vanilla brown rice protein powder, and stevia. Good stuff!

Around midmorning I got really sleepy and not so great feeling. I sort of moped around for a while until lunchtime.

Guess what? I ate a salad! Yep, I always eat a salad. This one had lots of veggies, edamame, and red pepper hummus. I picked up a random tub of hummus at the not-so-great grocery store across the street and I think I might throw it out. Not so great.

I went to my doctor appointment and didn’t really think I’d be out long. But I ended up sitting in the waiting room for a long time, which was no big deal. Like three ladies were in labor. I wasn’t in labor. I can wait!

When I got home though, I was hungry. I had a run coming up, albeit a short one, so I had some fruit to try to keep my belly calm. Nectarines are so good!

I forgot to take a picture of my pre-run coconut date roll. Whoops!

Paul and I ran our short three miles at around 7. I felt like I was working way harder for the speed I was going at. But it was super windy and wind makes me breathe funny. We both felt, well, winded when we were done. But we got it done and that’s what counts! Tonight is five miles. Whoop whoop.

After watering/fertilizing the garden, we came in to make dinner. I had this idea that portobello mushrooms and guacamole would go together well, and Paul wanted cool slaw. I hadn’t made cool slaw in a while, so we both got what we were craving!

So we grilled portobellos, sliced them and ate them in pitas with guacamole, lettuce and tomato. Yum! The cool slaw was awesome both on the side, and tucked inside the pitas Baha-style. You might be wondering what cool slaw is. Well, it’s only the most awesome low-fat vegan coleslaw recipe around. It’s Cool Slaw!

Cool Slaw
adapted from Appetite for Reduction

Ingredients
1/4 cup raw almonds, soaked at least one hour
1/2 cup water
2 Tbsp. chopped shallots
5 tsp. apple cider vinegar
1 tsp. dijon mustard
1 tsp. agave nectar
1/2 tsp. sea salt
fresh ground black pepper
2-4 Tbsp. reduced fat Vegenaise, to taste
1lb. packaged cole slaw mix or shredded cabbage

Directions
Add the drained cashews, water, shallots, vinegar, mustard, agave nectar, salt and pepper to a blender. Blend on high until the mixture is smooth, scraping down the sides with a rubber spatula if needed.

Combine the coleslaw mix or cabbage to a bowl, and add the dressing from your blender. Mix well to combine. Add Vegenaise to taste.

So good! I like the recipe without the Vegenaise, but with it is a whole ‘nother level. But I put Vegenaise on lots of things, so. Blush.

So there we go. I capped the night off with a skinny person beer.

The Freshest Bread and Vegetable Soup

2 Dec

Wooo, bread and vegetable soup.  Sounds boring, right?  Yeah, it sounds boring.  But when everything is fresh and home made, holy geez there was a party going on in my belly.

I’ve still been working my way through The Vegetarian Epicure, Book 2 but the bread chapter is so large!  I can only eat and give away so much bread.  Really, bread is becoming a treat for me, not something that I’m going to eat regularly.  But, I had bought a bag of rye flour and wanted to put it to use.  Rye bread is my favorite bread.

I’m still working on my bread baking skills.  I can do anything with white flours, but when I turn to whole grains I end up with something a bit more dense than I would expect.  Does anyone have any tips?  Or is this just the way it is?

The rye bread was actually a mixture of unbleached bread flour, whole wheat flour, rye flour and oatmeal.  The overwhelming flavor ended up being wheat.  Disappointing, but not bad.

To offset the carby carbs, I decided to start the soup chapter as well.  Soup is, afterall, one of my favorite things.  And with the snowy Rochester weather, it’s a perfect time to start cooking some up.

The vegetable soup recipe in The Vegetarian Epicure, Book 2 is really just a loose outline  of a soup.  Here’s what I did with it.

Fresh Vegetable Soup

makes six very large servings

1/2 medium eggplant, peeled

1 red bell pepper, seeded

1 medium potato

2 medium zucchini

a handful of mushrooms

3 scallions

1 medium onion

2 garlic cloves, peeled

1 large dill pickle

1 1/2 cups baby spinach

2 medium tomatoes

2 Tbsp. olive oil

2 Tbsp. red wine vinegar

2 vegetable bouillon cubes

salt, pepper, cumin, oregano, and cayenne pepper to taste

1) Chop the eggplant – onion into large chunks.

2) Slice the garlic and pickle into thin slices, and chop the tomatoes into 6 – 8 wedges each.

3) Add all of the vegetables to a large stock pot.  To this, add about 12 cups of water, the oil, vinegar, bouillon cubes, and spices.

4) Bring soup to a boil and then reduce heat to a simmer, cooking for at least 30 minutes.  The longer this soup goes, the better it is!

Really, it’s silly to write up a recipe for this.  Throw whatever vegetables you have in a pot and season them to taste!  I meant to put some corn in there too.  I would try seasoning this differently, using some vegetable stock/broth instead of water or using some Braggs.

Regardless, this makes a very brothy and chunky soup.  Incredibly filling, especially with some bread torn into pieces and thrown on top!

Hey, that exciting news I mentioned before is still coming!  Woo woo woo!

Roasted Asparagus and Cauliflower

2 Jun

Oh hey. Remember me? I write food blog posts. Well, I finally have some money again and I want to get back into cooking tasty and healthy things that haven’t been collecting dust in my cupboard for a few months, so ta-daa. Roasted veggies!

Whoops. That’s a little blurry.

Ellen gave me this idea. I had all sorts of asparagus in my fridge from some pasta that Ellen made and I had a head of cauliflower since my grandma likes to give me food and this is what she gave me when she visited. So Ellen told me how to roast vegetables which I’d done once before with brussel sprouts but had forgotten and away I went.

I got a roasting pan, threw in some cauliflower, some asparagus, and some mushrooms. I sprinkled olive oil, lemon juice, salt, black pepper, and garlic on top. Then I put it in the oven at 450° for 40 minutes. It was really, really good. Roasting vegetables brings out some really good flavor that you otherwise may not meet.

Now I gotta find something else to do with the rest of this asparagus and cauliflower…

-Bret

Pizza Night at Mom’s

15 May

Hey, my mom reads this now. Hi mom!

For Mom’s Day I went to mom’s house and made pizza with her and her husband, Colin. If I had known, I would have brought some ingredients, but mom and Colin provided some so I went to work making a veggie pizza on the whole wheat crust they made from scratch. Wow was that good.

We also had a random assortment of veggies and some cheesy stuff on hand so I used that. So hey, here’s what I did.

Once the crust got flattened out I coated it in a layer of olive oil. Next came pizza sauce, minced garlic, diced onion, and some red pepper flakes. After that, sliced tomato, broccoli, and mushrooms, with some chunks of mozzarella and a sprinkling of cheese that comes pre-shredded in the stores.

It turned out pretty awesome and mom and Colin liked it which was really my goal here. Honestly, I used more cheese than I would have liked, but cheese is tasty and I didn’t want mom and Colin to think it was bland. So I used slices of mozzarella a la pizza margharita rather than just shredding a whole bunch and coating the top. It was still more cheese than I’d usually use, but I liked it.

I have to get the recipe for that pizza crust from my mom too. It was good.

-Bret

Aladdin’s Pignolia

5 May

So Friday night Brenna had a hankering for Aladdin’s and I had a hankering for pignolia. I haven’t had it in a long time but it’s this really tasty pasta that involves goat cheese, mushrooms, and pine nuts. It tends to be really, really salty though. I got it this time with lemon-pepper linguine and it was really good. The mushrooms are my favorite part of it. They’re marinaded in something and it makes them all full of yum. The cheese and the salt ended up doing me in, though, and made me a little sick but that’s because I don’t know when to stop eating. I ate the whole plate. Bad move, Bretster. Next time I need to show a litle restraint.

Oh and then we were waiting to pay for our check and apparently our server left and we sat there and sat there and sat there and then had to grab somebody. Oh! And we went on Slope Day which meant we were the only ones there who weren’t totally hammered. And then two guys in banana outfits walked by the window. Slope Day, in case you didn’t know which you probably didn’t, is Cornell’s pseudo-holiday where all the college students get totally hammered. On the drive there I saw two incredibly drunk guys carrying each other around. I was like, “What the eff? It’s like 5PM.” Then I remembered. “Oh. Slope Day.”

We didn’t see anybody puke anywhere but there were absurd conversations going around us. Most of them were, “Jason was SO TRASHED,” stories. One girl was talking about how weird it was that her friend wouldn’t have sex with boys, and at another table a girl’s cell phone kept ringing and she’d answer it and say loudly, several times, “I’m at ALADDIN’S.”

The end.

-Bret