Spinach & Bean Enchiladas with White Mushroom Sauce

Spinach & Bean Enchiladas with White Mushroom Sauce
(Serves 6-8)
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Enchiladas come in so many varieties with different fillings and sauces. My first enchilada experience was when I was a teenager. A cousin’s ex had made them and her version was the popular shredded chicken with the Campbell’s condensed soup mushroom sauce. My veganized version was a play on my original experience. This recipe is creamy and absolutely delicious and a must try. It may seem complex but is fairly simple, I utilized my nutribullet for the sauces and the Cilantro-Lime Jasmine rice was very simple to make, recipe included. Top with creamy avo-crema sauce. Enjoy!

 

Filling Ingredients:
1 (15.8oz can) Great Northern Beans (or White Kidney)
1 (15.5oz can) Chickpeas, crushed/chopped
1 (15.25oz can) Corn
4 Scallions, chopped (Light Green/White parts)
8 ½ oz Diced Green Chilies (2 – 4.25oz cans)
4oz White Button Mushrooms, chopped (divided)
4oz Baby Bella Mushrooms, chopped (divided)
3 Cups Baby Spinach (3 handfuls)
3 Garlic Cloves, chopped
1 ½ Tsp Salt
½ Tsp Course Black Pepper
¼ Tsp Cumin
2 Tbsp Oil
8 Flour Tortillas

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Directions:
-Preheat oven 375 degrees F and grease 13x9x2 glass-baking dish with earth balance (vegan butter).
-Heat oil in large pan over medium-high heat and sauté beans, corn, chilies and scallions for about 4-5 minutes.
-Turn off heat and fold in baby spinach and mushrooms. Add salt/pepper and cumin then set aside until ready to use.
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-Divide filling evenly among 8 tortillas. Roll and place seam side down in greased baking dish.
-Pour White Mushroom Sauce (recipe below) over entire dish. Cover tightly with foil and bake for 35 minutes. Remove foil then bake an additional 10 minutes. Enjoy!
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White Mushroom Sauce Ingredients:
2 Cups Cashews, soaked (about 30 minutes)
½ Cup Non-Dairy Sour Cream
1 (13.5oz can) Coconut Milk
3 Tbsp Nutritional Yeast
2 Garlic Cloves
½ Tsp Salt
½ Tsp Course Black Pepper
4oz White Button Mushrooms, chopped (divided)
4oz Baby Bella Mushrooms, chopped (divided)
2 Tbsp Flour

Directions:
-Blend all ingredients except mushrooms until smooth.
-Once smooth, stir in chopped mushrooms.
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Notes: For the mushrooms I just buy 2 (8oz) containers – 1 of each. Wipe clean, remove stems and chop once, then divide for filling and topping.

 

 

Roasted Vegetables (Broccoli, Potatoes and Mushrooms)

Roasted Vegetables – Broccoli, Potatoes, Mushrooms and More!
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free

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I really love roasted veggies of all kinds. I put this recipe together with items I had laying around and if any ingredients have to be purchase they are fairly inexpensive. The only item I purchased to create this recipe was the fresh broccoli. We LOVE broccoli in this household and I really had the taste for roasted broccoli! That was the first ingredient I thought of and I just built the recipe around that. I had a bag of potatoes laying around, mushrooms and parsley and the other ingredients I had in my pantry. The flavors of the roasted veggies are highlighted nicely by the toasted sliced almonds (I just toast them up in a dry pan until they are lightly golden) and the lemon juice was a nice pairing with the broccoli and mushrooms also. Enjoy!

Roasted Vegetables

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients:
6 Red Potatoes, cut/quartered
1lb White Button Mushrooms, halved or quartered
5 bunches Broccoli, cut into Florets
Juice of ½ Lemon
4 Tbsp Extra Virgin Olive Oil Salt/Pepper & Oregano
1 handful Fresh Parsley, chopped
½ Cup Sliced Almonds, toasted

Directions:
-Preheat oven 400˚F. Prepare vegetables – slicing/quartering be sure to wipe mushrooms clean.
-Drizzle 2 Tbsp Olive Oil over Potatoes and add ½ Tbsp Salt, 1 Tsp Pepper, 1 Tsp Oregano and roast in oven for 45 minutes on baking sheet.
-Toss Mushrooms and Broccoli with remaining 4 Tbsp Olive Oil and ½ Tbsp Salt, 1 Tsp Pepper and Lemon juice, massaging together. -Transfer to a separate baking sheet (I had to distribute them onto 2 baking sheets).
-After Potatoes have been roasting for 20 minutes, toss and shake pan so they are in an even layer. Add Mushroom/Broccoli to oven at this point so they finish baking at the same time.
-After another 25 minutes remove from oven. Toss together with toasted Almonds and Parsley. Enjoy!

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I served this recipe as a side dish aside Jasmine Rice and Curried Chickpeas, however, I can absolutely eat a larger portion by itself as an entrée.

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Hearty Vegetable Soup!

Hearty Vegetable Soup!! ~ (Serves 10-12)

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Hello everybody! It feels like it’s been awhile and it has been, sorry about that. It’s officially autumn and October, oh yes and my birthday is coming soon too, woot woot!
About this hearty soup…
Lovely fall and its cool and brisk mornings or chilly evenings. Not to mention all the rain we had last week which makes me want nothing more than a bowl of warm and filling soup. Without exaggeration this soup is as hearty as it gets, truly meal in itself. The veggies, beans and barley in this soup are very generous and easily serves 10-12 depending on portion/bowl size. This is the perfect make ahead, keeps well and we have leftovers for a few days 🙂 . I hope you enjoy – stay warm!

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Hearty Vegetable Soup!

  • Servings: 10-12
  • Difficulty: Easy
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Ingredients:
2-3 Tbsp Extra Virgin Olive Oil
1 large Sweet Onion, chopped
1 bunch of Leeks (4 total), white-light green parts only, sliced and rinsed well
5 cloves Garlic, minced
1 handful Fresh Parsley, chopped
4 Carrots, sliced
2 Red Potatoes, chopped
1 Tbsp Salt
1 Tbsp dried Oregano
½ Tbsp Pepper
4 Quarts Vegetable Broth/Stock
1 Cup Barley
1 (28 oz can) Diced Tomatoes
4 Large Leaves – Collard Greens, stems removed/chopped
2 heads of Fresh Broccoli, chopped/florets
1 Zucchini, chopped
6 White Button Mushroom, sliced
1 (10oz) Frozen Peas
1 (15.5 oz can) Red Kidney Beans
1 (15.5 oz can) Chickpeas/Garbanzo Beans
1 (15.5 oz can) Corn

Directions:
-In large stock pot, heat Olive Oil over medium heat. Add onions and sauté for 2-3 minutes.
-Stir in Leeks and Garlic then sauté for another 2 minutes.
-Add carrots, potatoes and parsley – sauté for another 3-5 minutes. Then add Salt/Pepper and Oregano.
-Add Vegetable Broth/Stock and bring to boil. Stir in Barley, Tomatoes and Collard Greens – cover then reduce heat to simmer for about 50 minutes.
-Add mushrooms, zucchini, broccoli, beans, corn and frozen peas – cover and continue a slow boil for another 10 minutes.
-Let stand for 10-20 minutes before serving. Enjoy!

A Ladle of Love & Health!
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Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing

Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing
(Serving 2-4) – Vegan, Gluten-Free, Soy-Free
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Mushrooms! I love Spinach too! It’s funny when I think back to my childhood I remember the typical stuff like certain movies, t.v. and video games. It’s interesting how veggies were marketed to us in a roundabout way back then. Obviously times have now changed with all the commercials and advertising (especially here in the U.S.). I’m unclear as to what the true message is these days…junk, soda, greasy, cheesy, crust filled, all you can eat, candy etc. I think I read somewhere that 70% of the commercials on children t.v. channels are all junk foods. It’s no surprise the increase in obesity, diabetes heart diseases, cancer etc. in this country. Now when I was growing up I remember Spinach and Mushrooms the key ingredients in this dish which are both very nutritious. Remember Super Mario Bros. and Mushroom world. Mushrooms would allow me to double in size and strength or take an extra hit. Having strength to break bricks. Then there is Popeye whether the original intention was to boast the health benefits of spinach and maybe it wasn’t, the reality is we viewed Popeye as having incredible strength and abilities after eating a can of the stuff. The best part is…it really is a super food and nutritiously good for you. Vitamin A, K, B6, Iron etc. Enjoy!

Ingredients:
3 Tbsp Extra Virgin Olive Oil, divided
¼ Tsp Crushed Red Pepper Flakes
1-2 Garlic Cloves, minced
5oz Shiitake Mushrooms, sliced
3.5oz Bunapi Mushrooms (White Beech), ends removed
7 Whole White Button Mushrooms, quartered
6 Whole Baby Bella Mushrooms, quartered
¼ Tsp Sea Salt
3 Handfuls Fresh Baby Spinach (abt 4 Cups)
2 Tbsp Balsamic Vinegar
½ Tbsp Blue Agave Nectar
1 Tsp Horseradish Mustard or Dijon

Directions: 
-In sauté pan heat 2 Tbsp Olive Oil over medium-low heat, add Crushed Red Pepper Flakes and Garlic for about 2 minutes.
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-Remove Garlic-Red Pepper Oil and pour into a bowl, set aside.
-Back to empty pan – heat over medium and add mushrooms in batches. I started with Shiitake about 2-3 minutes until lightly golden. Remove from pan and set aside.
-Add quartered (larger pieces I cut down further) Baby Bella / Button mushrooms and ¼ Tsp Sea Salt and sauté for about 5 minutes. Remove from pan and add with Shiitake.
-To pan add 1 Tbsp Olive Oil and sauté Bunapi Mushrooms for about 5 minutes. They should pick up some nice color from the pan/prior ingredients. Remove and add with other mushrooms.
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-Back to pan add fresh Spinach and warm through until slightly wilted. Remove from pan and add with mushrooms, the spinach will continue to warm through with mushrooms.

For Dressing: -To bowl with Olive Oil, Garlic and crushed Red Pepper Flakes add: Balsamic Vinegar, Agave Nectar and Mustard – whisk together to combine. Toss all ingredients together to combine. Let stand for about 5-10 minutes before serving and enjoy!

Note from the past: Be sure to divide mushrooms and cook in multiple batches. If you throw all the mushrooms in the pan together at once they will get watery and steam up instead. You don’t want to over stir or season yet. You’ll want mushrooms to release their own natural moisture and sizzle into a golden color.

Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing

  • Servings: 2-4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
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Ingredients:
3 Tbsp Extra Virgin Olive Oil, divided
¼ Tsp Crushed Red Pepper Flakes
1-2 Garlic Cloves, minced
5oz Shiitake Mushrooms, sliced
3.5oz Bunapi Mushrooms (White Beech), ends removed
7 Whole White Button Mushrooms, quartered
6 Whole Baby Bella Mushrooms, quartered
¼ Tsp Sea Salt
3 Handfuls Fresh Baby Spinach (abt 4 Cups)
2 Tbsp Balsamic Vinegar
½ Tbsp Blue Agave Nectar
1 Tsp Horseradish Mustard or Dijon

Directions: 
-In sauté pan heat 2 Tbsp Olive Oil over medium-low heat, add Crushed Red Pepper Flakes and Garlic for about 2 minutes.
-Remove Garlic-Red Pepper Oil and pour into a bowl, set aside.
-Back to empty pan – heat over medium and add mushrooms in batches. I started with Shiitake about 2-3 minutes until lightly golden. Remove from pan and set aside.
-Add quartered (larger pieces I cut down further) Baby Bella / Button mushrooms and ¼ Tsp Sea Salt and sauté for about 5 minutes. Remove from pan and add with Shiitake.
-To pan add 1 Tbsp Olive Oil and sauté Bunapi Mushrooms for about 5 minutes. They should pick up some nice color from the pan/prior ingredients. Remove and add with other mushrooms.
-Back to pan add fresh Spinach and warm through until slightly wilted. Remove from pan and add with mushrooms, the spinach will continue to warm through with mushrooms.

For Dressing: -To bowl with Olive Oil, Garlic and crushed Red Pepper Flakes add: Balsamic Vinegar, Agave Nectar and Mustard – whisk together to combine. Toss all ingredients together to combine. Let stand for about 5-10 minutes before serving and enjoy!

Note from the past: Be sure to divide mushrooms and cook in multiple batches. If you throw all the mushrooms in the pan together at once they will get watery and steam up instead. You don’t want to over stir or season yet. You’ll want mushrooms to release their own natural moisture and sizzle into a golden color.

Citrus Soba Noodles with Asian Glazed “Scallops” (King Trumpet Mushrooms)

Citrus Soba Noodles with Asian Glazed “Scallops” (King Trumpet Mushrooms)
(Serves 4-6) – Vegan / Gluten-Free

Soba Noodles and Asian Scalloped Mushrooms
I was inspired by the King Trumpet mushroom. Seth and I were browsing in our local whole foods store yesterday and I saw these beauties. These mushrooms have thick meaty stems that hold up well during cooking; they also keep well in the fridge and should stay fresh over a week. The stems remind me of scallops when sliced. You can easily substitute these mushroom stems sliced up as a vegan alternative to any ‘scallop’ dish. The soba noodles are a great gluten-free alternative to pasta. This dish is hearty but doesn’t feel heavy or leave you feeling bluh! Enjoy, I hope you try this one.

Ingredients:
2 Tbsp Extra Virgin Olive Oil
9.5 oz King Trumpet Mushrooms
2 (8oz) Pkgs Soba Noodles (100% Buckwheat Pasta)
2 heads of Broccoli Florets
1 (12oz) Pkg Frozen Edamame
5 Scallions, chopped (white/light green parts)
4 sm-med. Carrots, shredded

King Trumpet Mushrooms

Dressing/Sauce for ‘Scallops’:
2 Tbsp Tamari Soy Sauce
1 Tbsp Toasted Sesame Oil
1 Tbsp Rice Vinegar
1 Tsp Sriracha
1 Tsp Blue Agave Nectar

Dressing/Sauce for Soba Noodles:
¼ Cup Tamari Soy Sauce
2 Tbsp Toasted Sesame Oil
3 Tbsp Rice Vinegar
1 Tsp Sriracha
1 Tbsp Blue Agave
½ an Orange, juiced
1 Tsp Fresh Grated Ginger

Directions:
-Trim ends from trumpet mushrooms, then cut in ½ – 1 inch pieces. Cut stems only for ‘scallops’ then slice tops and any smaller pieces and set aside – reserve for later.
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-Combine all ingredients for ‘scallop’ sauce in a bowl, whisk together. –Add mushroom stems to bowl and allow the mushrooms to marinate for 15-20 minutes.
King Trumpet Mushroom/Scallops
-Meanwhile, fill pot with water and bring to boil. Add Soba noodles and boil for 8 minutes, drain and rinse under cool water. Set aside.
-In large sauté pan, heat olive oil over medium-high heat. Drain mushroom stems ‘scallops’ and pat dry. Sauté stems in pan for 2-3 minutes on each side. Remove and set aside.
Seared Mushrooms
-In a large pot bring 4 Cups of water to boil. Add Edamame and return to boil. Add broccoli on top and cook for 4 minutes. –I don’t stir the pot; I just allow the broccoli to sit atop the Edamame so they steam up. Drain and rinse under cool water and set aside.
-Back to sauté pan that ‘scallops’ were in. Heat pan over medium heat, then add remaining mushroom tops and pieces – sauté for 1 minute. Add carrots and scallions and heat for another minute. Add Soba noodles and toss with dressing/sauce and heat through. Serve and top with scallop pieces. Enjoy!
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Mushroom Risotto

Mushroom Risotto (Serves 8)

Risotto is a creamy Italian rice dish. I love the feeling I get when I make, eat and serve Risotto; it’s a sexy dish. It feels fancy and upscale the idea of turning plain old rice into something creamy and luxurious is so inviting. You have to monitor this dish and spend time with it all while adding Love.

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Ingredients:

2 Quarts (32oz) Vegetable Broth

2 ½ Tbs Extra Virgin Olive Oil, divided

1 large white Onion, chopped

3 Garlic Cloves, chopped

1 Tsp Salt, divided

1 Tsp Fresh Cracked Pepper, divided

1 8oz Pkg Button Mushrooms, (½ Chopped, ½ Sliced)

2 Portabella Mushrooms, sliced

3 Tbsp Earth Balance Butter, divided

2 ½ Cups Arborio Rice (1-16oz pkg)

½ Cup White Wine

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Directions:

-Heat Broth over medium-low in saucepan to keep warm.

-Heat 2 Tbsp Olive Oil over medium and sauté Onions, after about 5 mins. add Garlic, ½ Tsp Salt and ½ Tsp Pepper and sauté for another minute. Remove from pan and set aside.

-To the same pan add ½ of the Button Mushrooms (Sliced), sauté for about 5 mins. until golden. Remove from pan and set aside.

-Add the remaining ½ of Button Mushrooms (Chopped) plus ½ Tbsp Olive oil and sauté for about 3 mins. Remove from pan and set aside.

-Back to pan add Portabella mushrooms and sauté for about 2 mins. – The pan will essentially be dry at this point. Add ½ Tbsp Earth Balance and sauté for another 2 mins. Remove from pan and set aside.

-Back to pan add ½ of the Onion/Garlic mixture plus ½ Tbsp Earth Balance over medium. Add Rice and stir until coated and onion/garlic/earth balance have been incorporated and rice toasts up a bit.

-Add White Wine and cook until liquid has been absorbed/evaporated about a minute.

-To rice mixture add 1 cup of Broth at a time: Stir in 1 cup of broth into rice mixture for about 3 mins. until liquid has absorbed, stirring occasionally. – I do this about 3 times over medium heat. Reduce heat to low and continue adding broth 1 cup at a time stirring occasionally for about 4-6 mins. each time until liquid has absorbed. I continue adding 1 cup at a time for about 5 cycles before add remaining broth in the end.

-Once all broth has been incorporated into rice, rice should be creamy. Add remaining onion and mushroom mixture plus ½ Tsp Salt and ½ Tsp Pepper before serving. Enjoy!

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Philly Cheese Steak – Vegan

Philly Vegan Mushroom Cheesesteak

(Makes 4 Sandwiches)

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Philadelphia – Greek for Philos (Love) Adelphos (Brotherly)…The City of Brotherly Love. I love Philadelphia. The history, culture, museums, life…the architecture, buildings, infrastructure, sites. The Liberty Bell, Betsy Ross House, Philadelphia Museum of Art (don’t forget Rocky), City Hall, Independence Hall, Comcast Center, PSFS Building, PECO Building, SEPTA, Philadelphia Navel Shipyard, One Liberty Place, Franklin Institute, Please Touch, Boat House Row, African American Museum, Rodin Museum, Academy of Natural Science, Cathedral-Basilica of Sts. Peter and Paul…Penn’s Landing, Penn Relays, Broad Street Run, Puerto Rican Day Parade, 76ers, Flyers, E.A.G.L.E.S., Phillies! Lincoln Financial, Citizens Bank Park, Fairmont Park, the Arts…public art, murals, graffiti, nightlife, Kimmel & Mann Centers, Chris’ Jazz Café, Philadelphia Orchestra, music, ballet…The motto: Philadelphia Maneto (“Let Brotherly love endure”)…William Penn, Ben Franklin, Betsy Ross, Kevin Hart, Kevin Bacon, Joan Jett, Bradley Cooper, Kobe Bryant, Will Smith, Billie Holiday, Hall & Oates, Jill Scott, Sherman Hemsley, Questlove – The Roots, Grace Kelly, Richard Gere, Joe Frazier, Frank Rizzo, Charles Ramsey, Ed Rendell, John Street, Michael Nutter, Bill Cosby and Noam Chomsky…LOVE Park, Jewelers’ Row, Morris Arboretum, Walnut Street, South Street, Chinatown, Italian Market, Reading Terminal Market, Stephen Starr Restaurants, Le Bec-Fin, Amada, Four Seasons’, Vedge, Morimoto, Vetri, The Capital Grille, Serpico, Figs, Memphis Taproom, R2L, Volver, Warmdaddy’s, Ms. Tootsie’s…Tomato Pies, DiBruno Bros, Amoroso’s, Stromboli, Tastykake, Water Ice, Soft Pretzels and the Philly Cheesesteak!

Ah, the Cheesesteak…developed in the early 20th century and often debated of who originated this creation, which cheese to use or who makes the best. Pat and Harry Olivieri are typically credited for the invention. The cheese – originally popular with provolone, the Whiz of Cheez has now dominated since the 80’s. Pat’s, Geno’s, Tony Luke’s your guess is as good as mine on who makes the best. So try my take and uncover the vegan within. This version of the popular sandwich “wit whiz” of course and minus the beef/steak, milk, whey, caramel color, modified food starch, etc. is so simple with mushrooms, fried onions and a cheez sauce. The simplicity and amount of love will surely do Philly proud.

Alternatively, I do make a version with homemade seitan in addition to the mushrooms. Mom’s seitan recipe is a long process so that version of the recipe is best suited for another day.

Ingredients:

2 (8-10oz) Pkgs White Button Mushrooms

4 Portobello Mushrooms

1 Medium Sweet Onion

3 Tbsp Canola Oil, divided

½Tsp Garlic Powder

½ Tsp Salt

½ Tsp fresh ground Pepper

½ Tsp Liquid Smoke (vegan friendly)

4 Hoagie Rolls (6 inch)

¼ Tsp ground Cumin, Optional

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Cheez Sauce:

Ingredients:

2 Small Baby Gold Potatoes

2 Small Carrots

1/3 Cup Water (use water carrots/potatoes were cooked in)

½ Cup Vegan Milk (Almond/Coconut blend)

3 Tbsp Nutritional Yeast

½ Tsp Garlic Powder

1 Tbsp Vegan Butter (Earth Balance)

¼ Tsp Turmeric

1/3 Cup Raw Cashews

½ Tsp Salt

¼ Tsp Fresh Ground Pepper

½ Tbsp Soy Sauce

¼ Tsp Smoked Paprika

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Directions:

-Cook carrots/potatoes in saucepan until fork tender. Remove potatoes/carrots and reserve water – 1/3 cup.

-In blender – combine potatoes/carrots with remaining cheese sauce ingredients.

(Note: My cheez sauce recipe is not specific to this cheesesteak, which means you will likely have leftover sauce – store and use remaining sauce for another dish. This sauce is also great for nachos, macaroni, dip with veggies/chips or in a burrito).

-Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions and sauté until translucent about 3-5 mins. Add salt and pepper and continue to cook on low until golden but not quite caramelized, stirring occasionally. Remove onions from pan and set aside.

-While carrots/potatoes and onions are cooking prepare mushrooms. Clean – wiping with damp cloth/paper towel, careful not to submerge mushrooms in water. Scoop gills from Portobello mushrooms and remove stems from buttons.

-Slice (6) of the button mushrooms and (2) of the Portobello mushrooms – then chop the remaining mushrooms.

-Sauté mushrooms in pan over medium-high heat in batches; cook for 5-8 minutes and remove from pan and set-aside after each batch. Add remaining oil to pan after half of the mushrooms have been cooked. (Note: Be sure to divide mushrooms and cook in multiple batches. If you throw all the mushrooms in the pan together at once they will get watery and steam up instead. You don’t want to over stir or season yet either. You’ll want mushrooms that have released their moisture and sizzle into a golden color).

-Once all the mushrooms have been cooked through return to pan. Toss with remaining seasonings and liquid smoke just until warmed through. Serve and top with cheez sauce then fried onions. Enjoy!

(Optional: Add 2 Peppers – poblano or green bell pepper. Seeds/Ribs removed then sliced and sautéed in pan after onions over medium-high heat until peppers are soft).