Tag Archives: mushrooms

Without this Fear

Root Vegetable “Lasagna”

Potato Au Gratin

Another day, another delicious recipe!  I was hoping to start prepping some delicious spring-themed treats but apparently mother nature is not quite ready for that.  As I’m writing this the temperature is preparing to drop some 40 degrees, and with the forecasted wind chill we’ll be back in the single digits.  So instead of thinking up ways to use the asparagus that will soon be arriving in the market, I’m back to my winter favorites: root vegetables (and mushrooms)!  This dish doesn’t really have a name as it’s a bit of a hybrid between an au gratin and a vegetable lasagna.  While lasagna noodles could be used I’m trying to think outside the pasta box – and so I decided to use pan fried potatoes as my “pasta” with various vegetables in between.

Root Vegetable "Lasagna"

Serves: Serves 4-5

Ingredients

  • 2 tbsp olive oil, divided
  • 1 lb butter potatoes, 1/4 in slices
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 1/4 tsp black pepper
  • 1/2 vidalia onion, diced
  • 3 cloves garlic
  • 1 1/2 cups wild mushrooms, diced
  • 1 parsnip, coarsely grated
  • 2 large carrots, coarsely grated
  • 2 tbsp unsalted soy butter or margarine
  • 2 tbsp whole wheat flour
  • 1 1/4 cups milk (coconut or dairy)
  • 1 cup plain Greek Yogurt (coconut or dairy - can also use ricotta cheese)
  • 1 1/2 cups kale (or chard or spinach), divided
  • Parmesan Cheese (optional), finely grated
  • Mozzarella Cheese (optional), shredded

Instructions

  1. Heat half of the olive oil in a deep saute dish over medium heat. Add the herbs and cook for 1 minute, then add the potatoes and cook until lightly brown. Remove from heat and set aside
  2. Heat the remaining olive oil in the pan along with the garlic and onion. Cook for 5 minutes and then add the mushrooms along with the carrots and parsnip. Cook for another 7-10 minutes, or until carrots become slightly tender.
  3. Meanwhile prepare the sauce by melting the butter in a small saucepan. Stir in the flour and allow to turn slightly golden before slowly whisking in the milk. Bring to a simmer, then cover and turn heat to low.
  4. Preheat oven to 375.
  5. Spoon 1/4 cup of the sauce into the bottom of a 2QT casserole dish, and use a spoon to spread the sauce around the bottom and sides of the dish. Begin layering starting with a single layer of the potatoes, then add 1/3 of the mushroom mixture, then 1/2 cup of the fresh kale, and 1/3 cup of the Greek Yogurt. Add 1/4 cup of sauce and then begin layering again - topping with a final layer of potatoes and sauce. (Optional - add shredded cheese on top of the sauce)
  6. Bake for 35 minutes, or until sauce starts to brown on the edges. Remove from oven and allow to cool for at least 5 minutes before serving.
  7. Enjoy!

Notes

Earth Balance makes an awesome vegan "butter" while So Delicious (coconut) is my choice for Milk products, including Greek Yogurt. I used normal mozzarella in mine but have had Daiya before at various VegFests and rather certain it would be a great alternative! None of these companies know who I am as far as I'm aware - I just like what they sell!

http://www.dancingveggies.com/blog/2014/03/without-this-fear.html

Once plated this isn’t the prettiest of dishes, lots of white with a bit of green and orange for color – but it’s delicious!  I served it with some crusty sourdough, but anything with a good crust will do well when it comes to getting every last bit of the sauce.  I’m sending this on over to the amazing Ren who hosts Simple and in Season, and I’m crossing my fingers and hoping that winter will soon be over.  As much as I enjoy root vegetables, I’m ready for some fresh greens and spring onions!

Boil the Sea

Egg Foo Young

Egg Foo Young

When I saw the challenge for /52weeksofcooking was to use a TV show for inspiration I realized two things: 1) there aren’t many vegetarians/vegetarian friendly shows on TV and 2) I don’t really watch that much TV.  As part of our move we did away with cable, relying on Netflix and honestly haven’t missed “normal” TV at all.   So I made a list of possible shows, and then tried to figure out if a vegetarian meal would make sense.  Some of the bigger shows, such as House of Cards or Game of Thrones, it was clear from the beginning that going meatless was not an option.  I debated making some “fish” fingers with pudding for Doctor Who, but the best part of that is the fish so…I enlisted some outside help.  Which lead me to Firely, easily one of the best TV shows ever and one that has a few options when it comes to food.  From mock protein bars to anything involving strawberries. however my friend who suggested Firefly also suggested doing an American/Chinese dish (aka what most Chinese restaurants serve) since that’s all the Alliance seems to be made of.   I debated the options and decided to go with Egg Foo Young, for while delicious it does resemble the protein dish served during Out of Gas.

Boil the Sea

Serves: Yields 4 Egg Foo Young patties

Serves 2-3

Ingredients

  • 4 eggs
  • 1/2 tbsp rice vinegar
  • 1 tsp soy sauce
  • 3 green onions, chopped (including greens)
  • 2 shallots, chopped
  • 1/4 inch piece of ginger, shredded
  • 1/2 cup mushrooms, chopped
  • 1/2 cup broccoli, chopped
  • salt and pepper
  • vegetable oil

Instructions

  1. Beat the eggs, soy sauce, and vinegar in a large bowl. Add the vegetables, along with the ginger and bit of salt/pepper, blend well, and set aside.
  2. Heat 2 inches of vegetable oil in a wok over medium heat until oil is around 375 degrees. Test readiness by using the water method.
  3. Spoon 1/4 of the batter into the vegetable oil and use a spatula to hold mixture together. Cook for 5 minutes, then use the ladle to add a bit of the hot oil to the top of the patty to help bind it. Use a large spatula and gently flip. Cook for an additional 5-7 minutes on the other side, until the egg has browned.
  4. Remove to a paper towel lined plate and allow to cool for three minutes. Serve topped with soy sauce and enjoy1
http://www.dancingveggies.com/blog/2014/02/boil-the-sea.html

As a bonus it turned out Joe had never had this dish, and there’s something rather awesome in introducing someone to a new dish.   At some point I want to figure out a way to vegetarianize the sauce that comes with this dish, but it wasn’t until researching it that I found out it normally contains fish sauce as well as shrimp paste – so I probably won’t be ordering this dish anytime soon.  Another great thing about this dish is it works well for all meals, I served it as part of a weekend brunch – but typically order it as part of dinner.  Nothing like a quick and versatile meal :-)

As I go Out

Savory Mushroom Bread Pudding

Mushroom Bread Pudding

I’m so thrilled to be getting back to Random Recipes, hosted by the awesome Dom.  Random Recipes is a bit different than my other challenges in that it sends me back to my books, some of which can get rather neglected.  This month the challenge was to pull out all our new books and randomly select the book from that group.  I was lucky enough to get four books this year: Indian Slow Cooker, Madhur Jaffrey’s Quick and Easy Indian Cooking, Dining with the Doctor, and The Heart of the Plate – which was the “winning” book!  I used my same random method (Joe picking a number) to select the winning page which led me to a Mushroom Bread Pudding, and wow did I wish for a different page at that point.  The last time I made a bread pudding was Home Ec back in middle school, so it’s been a fair bit of time.  However I had some leftover sourdough bread so with the addition of some fresh peasant bread I at least had the basic ingredients.  I also adjusted the ratio a bit, along with the seasonings, as things didn’t look quite right at first and I was worried about it being a bit bland as written.

Mushroom Bread Pudding

Serves 6-8

Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic, diced
  • 1 vidalia onion, diced
  • 3 cups mushroom, sliced
  • 1 tbsp marsala wine (or sherry)
  • 1/2 tsp thyme
  • 1 tsp rosemary
  • 1/2 tsp ground pepper
  • 1/4 tsp salt
  • 4 cups cubed bread - I did 2 cups sourdough and 2 cups peasant bread
  • 5 eggs
  • 1/2 cup half&half
  • 1 1/2 cups milk

Instructions

  1. Heat the oil in a deep skillet over medium heat add the garlic and onion and cook for 7 minutes, then add the mushrooms. Continue cooking for 10 minutes before adding the marsala along with the seasonings. Cook for a final 5 minutes, adjusting seasonings as needed and then remove from heat.
  2. Preheat oven to 425 and lightly grease a 9x11 baking dish. Place the bread cubes in a single layer on the bottom of the pan. Evenly layer the mushroom over the bread.
  3. Beat the eggs and milk together and then pour over the mushroom bread mixture. Bake for 35-40 minutes, or until the edges start to brown. Remove from oven and sit for 15 minutes - then serve and enjoy!
http://www.dancingveggies.com/blog/2014/01/as-i-go-out.html

I’m also sending this over to /52weeksofcooking for their eggs challenge since I rarely, if ever, prepare dishes that feature 5 eggs.   This is the first of their challenges for 2014, and if things go as planned the second one will be up on Wednesday!

Wait for You

Lentil Soup

Lentil Soup

For the record, stomach bugs and food blogs don’t really go hand in hand – however I’m slowly getting back to normal and with that slowly getting back in the kitchen.   When I’m sick, be it stomach flu or otherwise, I tend to go toward simple dishes – mostly because being on my feet for an extended amount of time is bad.  I also tend to use tools such as my slow cooker and dutch oven, since both lend themselves to being set up and walked away from.  This delicious lentil soup is simple, hearty, and easy on the stomach in addition to being adaptable for either slow cooker or dutch oven.

Lentil Soup

Serves 4-5

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 vidalia onion, diced
  • 2 cloves garlic, diced
  • 1/4 tsp cayanne powder
  • 1/2 tbsp oregano
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 bay leaf
  • 1 1/2 cups baby bella mushrooms, sliced
  • 2 carrots, sliced in to 1/2in thick rounds
  • 1 14.5 oz can of Italian style diced tomatoes, undrained (or 1 1/2 cups fresh tomatoes, skinned and halved)
  • 1/2 cup red lentils, well rinsed
  • 2 cups vegetable stock
  • 2 cups water (add 1/2 cup water if using fresh tomatoes)
  • 1/2 cup dry pasta, ditalini or similar size

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the onion and garlic and cook for 7 minutes before adding the dry spices. Cook for an additional minute, stirring constantly to prevent burning.
  2. Add the mushrooms along with the carrots and cook for 5 minutes, allowing the carrots to slightly soften. Add the tomatoes, lentils, stock, and water and bring to a quick boil. Cover and allow to simmer for at least 30 minutes.
  3. Remove cover, stir, and add the dry pasta. Bring to a boil and add more water/stock if needed. Boil for 5 minutes or until pasta is al dente. Serve hot and enjoy!
http://www.dancingveggies.com/blog/2013/12/wait-for-you.html

Since I had spent more than a fair amount of the day in bed, I went for the dutch oven this time around.  For a slow cooker, precook the onions then add everything else and cook on low for 6 hours or high for 2.   If cooking on low, turn to high for 30 minutes before serving in order to ensure the pasta has cooked thru – adding more liquid at this point if needed.

It’s Wonderful

Vegetable Fideua

Fideua

When I saw that /52weeksofcooking was heading to Spain for their weekly challenge, I knew I would have a hard time picking one recipe.  I toyed with the idea of making a vegetarian paella, but in the end decided to go with that similar yet slightly less well know (at least to me) dish known as Fideua.  Many sites refer to this as “pasta paella” instead of rice, which made the Italian in me very happy.  As with paella, this is normally not a vegetarian friendly dish but it is one that can be converted over rather easily!  I decided to use chickpeas as the protein, along with a variety of mushrooms, but soy chorizo or tofurkey would also work.

Vegetable Fideoa

Serves 4-5

Ingredients

  • 1/2 lb thin pasta, broken in to 2 inch pieces
  • 2 tbsp olive oil
  • 1 white onion, diced
  • 3 cloves garlic, diced
  • 1 green pepper, diced
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 lb wild mushrooms, sliced thin
  • 1 bay leaf
  • 1/4 tsp smoked paprika
  • 14.5 oz can italian style diced tomatoes
  • 2 cups vegetable stock
  • 1 cup water
  • 2 cups pre-soaked chickpeas

Instructions

  1. Preheat oven to broil setting. Lay the pasta flat on an edged cookie sheet or roasting pan. Cook under broiler until pasta is slightly brown, set aside and turn off the oven.
  2. Heat the olive oil in a large saute pan or wok over medium heat. Add the garlic and onion, cooking for 5 minutes and then add the pepper. Cook for an additional 5 minutes before adding the thyme, rosemary, and oregano. Cook for one minute, stirring constantly.
  3. Add the mushrooms and cook for 7 minutes, then add the precooked pasta along with the bay leaf, paprika, tomatoes, vegetable stock, and water. Bring to a quick boil and then turn heat to medium low and allow to simmer for 20 minutes, stirring once at the halfway point.
  4. Serve and enjoy!
http://www.dancingveggies.com/blog/2013/11/its-wonderful.html

 This dish requires a bit of attention at first, but once the pasta is added there is plenty of time to enjoy some wine – or let the dogs out!  I enjoyed mine naked while Joey topped his with some fresh Parmesan cheese