Posts Tagged ‘Diary free’

Hearty Roasted Mushroom Bisque

This is so easy to make. Set the cashews to soak early in the morning, come supper time it’s a hop, skip and a jump to delicious flavors and rich, hearty, umami.

Dairy, egg, and gluten free, vegan

Ingredients

1 1/2 cups raw cashews
warm water for soaking
4 tablespoons olive oil, divided
1 yellow onion, peeled and chopped
3 stalks celery, chopped
2 cloves garlic, peeled and minced
4 cups shiitake mushrooms, sliced, plus extra for garnish
4 cups vegetable broth (Organic Mushroom Broth)
sea salt and black pepper
1/4 – 1/3 cup tamari, to taste

Directions

Place cashews in bowl with warm water, set aside.

Arrange shiitakes on foil lined baking sheet. Drizzle with 2 tablespoons olive oil, bake in 350 degree oven for 25 minutes, turning halfway through. Remove from oven and set aside.

In stockpot over medium heat, sauté onion, celery and garlic in remaining 2 tablespoons olive oil until soft. Add shiitakes and broth, reduce to simmer (15-20 minutes).

Transfer shiitake mixture to blender (in batches if necessary), add (drained) cashews and puree on high until smooth. Return to pot to keep warm. Season with tamari, salt and pepper. Serve warm, garnish with shiitake, tamari, and sesame seeds.

Spabettie is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Spinach Scramble Stuffed ‘Shrooms

These baby bella ‘shrooms are stuffed fresh veggie scramble with a bite of tangy goat cheese hidden inside – two or three makes a satisfying meal.

Yield: 6-8 pieces

dairy, egg, and gluten free, vegan

Ingredients

1/2 package extra firm tofu, drained and pressed
1 tablespoon tahini
1 teaspoon soy sauce (organic tamari gluten free)
1 teaspoon turmeric
1 1/2 – 2 tablespoons coconut oil, divided
1 small carrot, scrubbed and chopped
1 clove garlic, minced
3-4 small crimini mushrooms, sliced
large handful fresh baby spinach
6-8 baby portobello caps
4 tablespoons vegan goat cheese

Directions

Preheat oven to 300 degrees.

Crumble tofu into bite size pieces with a fork (or hands). Combine tahini, soy sauce and turmeric, mix into tofu and set aside to marinate.

Prep remaining ingredients – chop carrot, garlic, slice mushrooms. In skillet over medium heat, melt coconut oil. Add carrot, garlic, criminis and spinach, saute until softened. Add marinated tofu crumbles, combine and cook through.

To assemble: brush mushroom caps to clean, remove stems. Arrange on prepared (parchment) baking sheet, brush with coconut oil. Spoon a small dollop goat cheese into each mushroom cap, fill with scramble. Bake at 300 degrees for 10-15 minutes, until warmed through.

Spabettie is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Cheesy Nacho Mushroom Melts

These Mushroom melts are so deliciously divine and a comfort food that is surprisingly light, you won’t need a nap after these.

Yield: two sanddwiches

dairy, egg, soy and gluten free, vegan

Ingredients

two sandwich rolls (seeded gluten free)
handful kale, washed and patted dry
2 Roma tomatoes, sliced
1-2 tablespoons coconut oil
10 crimini mushrooms, brushed clean and sliced
1/3 cup Noocho Cheese Sauce

Ingredients

In large saucepan over medium heat, melt coconut oil and add mushroom slices. Do not turn mushrooms, allow to brown for several minutes, until crispy crunchy browned. In small saucepan or microwave, heat Noocho Cheese Sauce.

Assemble sandwiches: split rolls, layer bottom half with kale. Top with tomato slices, then pile on the hot mushrooms. Cover with Noocho Cheese and top bun. Enjoy immediately.

Spabettie is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Taco Stuffed Baked Potato

A big Do-It-Yourself baked potato taco toppings bar, including a mushroom based meatless taco filling. Fresh tomato, salsa, dairy free sour cream, crisp lettuce and melty nacho cheese sauce make this a delicious dinner indeed.

Yield: serves two

dairy, egg, soy and gluten free, vegan

Ingredients

1 tablespoon olive oil
2 Russet potatoes, scrubbed
1 tablespoon coconut oil
1/2 small sweet onion, diced
7-8 shiitake mushrooms, wiped clean and chopped small
3/4 cup raw pecans
2 arbol chiles, re-hydrated
2-3 chipotle in adobo (peppers and sauce), chopped
2-3 sun dried tomatoes (packed in oil), chopped
1 teaspoon oil from sun dried tomatoes
1 teaspoon paprika
1/4 teaspoon chili powder

Toppings:
Noocho Cheese Sauce
Roma tomato, chopped
iceberg lettuce, chopped
sour cream (dairy free)
salsa
green onions, chopped

Directions

Preheat oven to 425 degrees. Scrub potatoes, poke several times with a fork (to prevent potato explosion). Rub potatoes with olive oil, wrap in aluminum foil. Bake for 50-60 minutes, until potato is fluffy with a crispy skin.

While potatoes bake, prep ingredients.

In skillet over medium heat, saute onion and chopped shiitake in coconut oil until softened. Remove from heat and set aside.

In food processor, combine pecans, arbol chile, chipotle peppers (and sauce), sun dried tomatoes (and oil), paprika and chile powder – pulse until combined to a medium size crumb. Transfer to skillet with onion – shiitake mixture, return to low heat and stir to combine. Cook for several minutes.

Spabettie is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Baby Bella, Red Pepper and Arugula Sandwich

Arugula has such a unique flavor, and it goes well with crispy, sauteed mushrooms and the sweet and mildly spicy red peppers. The garlicy bean spread provides some extra oomph and flavor. Try it over quinoa or a salad.

Yield: two sandwiches

dairy, egg, soy and gluten free, vegan

Ingredients

1 tablespoon coconut oil
7-8 baby portobello mushrooms, sliced
1 gluten free baguette, cut in half and sliced lengthwise
roasted garlic bean spread
2 handfuls arugula leaves
4 pieces roasted red pepper, sliced
4 slices havarti cheese (vegan)

Directions

In large saucepan over medium heat, melt coconut oil and add mushroom slices. Do not turn mushrooms, allow to brown for several minutes, until crispy crunchy browned.

While mushrooms are browning, prepare sandwich: spread generous layer of roasted garlic bean spread over both sides bread, top with arugula leaves. Place cheese slices over arugula, top with layer of warm mushrooms to melt cheese. Follow with roasted red pepper slices and remaining mushrooms, if any.

Spabettie is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge