Oyster Mushroom Bacon (vegan)

Recipe from Nikki Vegan

Serves 2 

I've learned so much about eating meatless, vegan and/or plant based meals from YouTube videos.  One of my favorite channels is Nikki Vegan.  She prepared this "bacon" using oyster mushrooms that looked so dang good, I just had to try it.  I was lucky to find some locally produced oyster mushrooms at the farmers market this past weekend and so I was all set.  This is delish and definitely a keeper of a recipe.  Now that I know how to make this bacon, I'm looking forward to tomato season!

1 heaping teaspoon white miso paste

1 Tablespoon tomato sauce or puree

1 teaspoon smoked paprika

1-2 cloves fresh garlic, minced

1 teaspoon oil (olive oil, canola oil, or avocado oil)

1 teaspoon liquid smoke

1 teaspoon soy sauce

1 teaspoon maple syrup

Kosher or sea salt, to taste

Freshly ground black pepper, to taste

Olive oil or avocado oil or canola oil (for brushing griddle)

2-3 large oyster mushrooms, torn into pieces

Mix the marinade ingredients until well combined.  Heat a griddle or skillet to medium-high.  Add the mushrooms.  Use another small skillet or a grill press to press down the mushrooms.  Leave them be for a few minutes or until they are browned with grill marks on the bottom.  Remove the grill press.  Flip the mushrooms over.  Brush some of the marinade onto the mushrooms.  Leaves the mushrooms be for a couple of minutes or until the bottoms are browned.  Flip them over once again and brush the tops with the marinade.  Continue to cook a bit longer to allow the mushrooms to caramelize with a bit of charring. Serve.

These taste terrific as a topping to Mashed Avocado & Pea Toast.  

Toast up some whole grain bread.  While the bread is toasting, mash 1 avocado with about 1/2 cup peas.  (I use thawed frozen peas.) Add a sprinkling of nutritional yeast, rice vinegar (and/or tamari) and salt and pepper.  Spread it over the toast.  Add the Oyster Mushroom Bacon on top.

Here's an updated photo of the scrumptious
Oyster Mushroom Bacon sandwich.

Instant Pot "Baked" Beans (vegan)

Instant Pot "Baked" Beans served with Garlic Toast* and a simple salad/slaw

Recipe from The Vegan Instant Pot Cookbook by Nisha Vora

Husband-Tested in Alice’s Kitchen

Serves 10-12

No need to use bacon or an oven to make these absolutely scrumptious baked beans.  Take this dish to a pot luck and amaze your friends and family.

1 lb. dried navy beans or great northern beans, rinsed and drained

8 cups water, for soaking

1½ Tablespoons plus 1½ teaspoons kosher salt, plus more to taste, divided

2 cups low-sodium vegetable broth

3 Tablespoons brown sugar, coconut sugar or date sugar (I will use 1-2 T next time.)

¼ cup blackstrap molasses

1 teaspoon smoked paprika

1 Tablespoon Dijon mustard

1 Tablespoon olive oil

1 large yellow onion, finely chopped

4 cloves garlic, minced

3 bay leaves

Freshly ground black pepper, to taste

½ cup tomato sauce

3 Tablespoons vegan Worcestershire sauce

2 Tablespoons tomato paste

1 Tablespoon balsamic vinegar

In a large bowl, combine the beans, 8 cups water and 1½ Tablespoons of the salt.  Stir until the salt is dissolved.  Soak for at least 10 hours and up to 12 hours.  (Soaking the beans in plenty of salted water is key to softening their skins.  Soaking will also aid in digestion and will take less time to cook the beans.)  Drain and rinse the beans.

Stir together in a large measuring cup the vegetable broth, brown sugar, molasses, smoked paprika, and mustard.  Set aside.

Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil.  Once the oil is hot, add the onion. Cook until the onion is browned, 4-6 minutes.  Add the garlic and cook until it starts to turn golden, about 1 minute.

Pour ½ cup of the broth-molasses mixture into the pot.  Use a wooden spoon to scrape up any browned on the bottom of the pot.  Cook 2-3 minutes to slightly thicken the mixture.

Add the soaked beans, bay leaves, black pepper to taste, the remaining broth-molasses mixture. Stir to combine and select the Cancel setting.

Secure the lid and set to Sealing. Select High Pressure and set the cook time to 35 minutes. 

Once the 35 minute timer has completed and beeps, allow a Natural Pressure Release.

Open the pot and check to see if the beans are tender.  (If they are still a bit firm, secure the lid and cook the beans at high pressure for another 5-10 minutes and allow the pressure to release naturally for 10 minutes.) 

Discard the bay leaves. Once the beans are cooked to your liking, select the Sauté setting and add the tomato sauce, Worcestershire sauce, tomato paste and vinegar.  Simmer the beans uncovered, stirring frequently, until the sauce is thick and gooey, 5-10 minutes.  (The beans will also thicken while resting.) Taste the beans and adjust the seasonings to your liking, adding more salt, molasses or vinegar as desired.

To serve: These delicious beans can be served at a pot luck as a side dish.  They can also be served on Garlic Toast!  Slice good quality crusty bread into thick slices.  Place the slices on a cookie sheet and drizzle with a bit of olive oil.  Broil until toasty.  Rub the toasty side with a clove of fresh garlic.  Sprinkle with kosher salt and freshly ground pepper.  Flip the slices and repeat. Sprinkle with some fresh chopped parsley, if desired. Spoon the beans over the toast and serve alongside a slaw for a great lunch or casual dinner.

Slow Cooker Chicken Taco Chili

All of the parts of this fabulous meal can be made in advance.  

On this 8-inch plate you will see a cup of Slow Cooker Chicken Taco Chili; 

BrusselsSprouts, Cranberry and Quinoa Salad; 

No-KneadSeeded Oat Bread spread with 1 Tablespoon Chocolate Hummus.

Makes 10 servings

Recipe from SkinnyTaste Fast and Slow

Husband-Tested in Alice’s Kitchen

This popular slow cooker dish from Skinnytaste.com is a winner in my book.  I love that it’s packed with fiber and loads of taco flavor.  It’s quite easy to make and it freezes well too.  Take some time to actually make a few batches of the homemade taco seasoning.  It’s cheaper and much more healthful than the pre-made packets at the supermarket.

Homemade Taco Seasoning:

1½ Tablespoons ground cumin

1½ Tablespoons chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried oregano

½ teaspoon paprika

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

Mix the taco seasoning ingredients in a small bowl.  Keep stored in an airtight container.

Chili Ingredients:

1 (8 oz.) can tomato sauce

1 (15 oz.) can black beans, rinsed and drained

1 (15.25 oz) can kidney beans, rinsed and drained

1 (10 oz.) package frozen corn kernels

2 (10 oz.) cans diced tomatoes with chilies

1 (4 oz.) can chopped green chilies

1 small onion, chopped

Homemade Taco Seasoning

3 large boneless, skinless chicken breasts (about 8 oz. each)

¼ cup chopped fresh cilantro, for serving (optional)

In a 5-6 quart slow cooker, combine the tomato sauce, beans, corn, tomatoes, green chilies, onion, and Homemade Taco Seasoning.  Stir well.  Nestle the chicken on top and cover.  Cook on high for 6 hours or on low for 10 hours.  About 30 minutes before it’s done, remove the chicken and shred with a fork.  Return the chicken to the slow cooker and stir well. 

To serve, scoop the chili into individual bowls and top with cilantro.  You can also serve this over brown rice or serve it with baked tortilla chips.  You can top the chili with shredded cheese, diced avocado, red onions, or a dollop of sour cream or plain yogurt.

Nutritional Information: (1 cup serving) 221 calories; 3 grams fat; 0.5 grams saturated fat; 44 mg cholesterol; 28 g carbohydrates; 8.5 grams fiber; 21 grams protein; 6 grams sugars; 729 mg sodium

Slow-Cooker Stuffed Pepper Soup

Serves 6

Recipe from SkinnyTaste Fast & Slow by Gina Homolka

Husband-Tested in Alice’s Kitchen

Our local food co-op had loads of local peppers and so I decided to make this soup that is reminiscent of stuffed bell peppers.  This soup is made in the slow cooker.  It’s low calories and by substituting cooked brown rice for the white rice, it’s a bit healthier.  We thought this tasted even better the next day.  So, this would be a perfect meal to prep on the weekend for those busy weeknights.  Next time I make this, I’ll use ground turkey for a little change.

1 pound 95% lean ground beef

¾ teaspoon kosher salt (Optional)

1 cup chopped onion

2/3 cup chopped green bell pepper

2/3 cup chopped red bell pepper

3 garlic cloves, chopped

2 cups reduced sodium chicken or vegetable broth

2 (14.5 ounce) cans diced tomatoes

1¾ cups canned tomato sauce

½ teaspoon dried marjoram

Freshly ground pepper

3 cups cooked brown rice, for serving

In a large nonstick skillet over high heat, brown the ground beef that has been sprinkled with salt.  Use a wooden spoon to break up the beef into small bits.  When the meat has browned, drain the fat from the pan.  Add the onion, peppers, garlic, and cook, stirring, until soft, 6-8 minutes.  Transfer to a slow cooker and add the broth, tomatoes, tomato sauce, marjoram, and black pepper to taste.  Cover and cook on high for 4 hours or on low for 8 hours.  Ladle the soup into 6 serving bowls. Top each serving with ½ cup of the cooked brown rice.  Serve hot.

Notes:  I used 3 Poblano peppers, 1 red pepper, and 1 jalapeno pepper because that’s what the co-op had.  I didn’t measure them.  I also used Homemade Vegetable Broth, which is so easy to make using scraps.  By using homemade, you’ll also cut down on sodium.

Nutritional Info for 1 Serving (1 ½ cups soup plus ½ cup brown rice):  347 calories; 7.5 g fat; 2.5 g saturated fat; 48 mg cholesterol; 45 g carbohydrates; 6 g fiber; 23 g protein; 12 g sugars; 927 mg sodium (I was able to reduce the sodium by using homemade vegetable broth and omitting the salting of the ground beef.  We thought the soup was plenty salty with all the tomatoes.)