Stuffed Mushrooms (Vegan)

 

Recipe from From My Bowl

Husband-Tested in Alice's Kitchen

Makes 4 servings

These little bites were absolutely scrumptious.  Make them for your next gathering! (Use tamari or Bragg's Liquid Aminos instead of soy sauce to make these gluten free.)

Ingredients

12 medium cremini mushrooms, stems removed (about 12 ounces / 340g)

2 Tablespoons low-sodium tamari, divided

1/2 cup (55 g) raw walnuts

1/2 cup (75 g) pine nuts

1/2 small yellow onion, quartered

1 rib celery, cut in fourths

3–5 cloves of garlic

1 1/2 Tablespoons nutritional yeast

1 Tablespoon fresh rosemary (or 2 tsp dried)

2 teaspoons fresh thyme (or 1/2 tsp dried)

1/2 teaspoon smoked paprika

1/2 teaspoon ground sage

1/2 teaspoon black pepper, plus more to taste

1 Tablespoon vegan butter (optional; or sub oil or water)

1/4 cup (60 ml) dry red wine

Prep: Preheat the oven to 400F and set a 9×9″ baking dish aside.

Marinate the Mushrooms:  place the mushroom caps in a large glass bowl and drizzle 1 tablespoon of tamari over them; use a spatula to gently toss them in the mixture, until evenly coated. Set aside and let marinate while you prepare the filling, tossing occasionally.

Toast the Nuts: bring a medium pan to medium-high heat; Add the pine nuts and walnuts to the pan and toast for 5 minutes, stirring frequently to prevent burning. The nuts should be fragrant and slightly golden when finished; set aside.

Process the Filling: add the onion and celery to a food processor and process until they are very finely chopped, almost at a chunky paste. Remove from the food processor and set aside. Then, add the toasted nuts, garlic, nutritional yeast, rosemary, thyme, paprika, sage, and black pepper to the food processor. Pulse until the nuts are very finely chopped, almost resembling coarse breadcrumbs. Reserve 3 tablespoons of this mixture to top the mushrooms; place the rest in a separate bowl apart from the onions/celery.

Cook the Filling: heat the vegan butter (or oil or 3 tablespoons of water) in a nonstick pan over medium high heat. Once warm, add the onion and celery mixture. Sauté for 5 to 7 minutes, until the onion is translucent and slightly golden. Deglaze the pan with the remaining 1 tablespoon of tamari. Then, add the ground nut & spice mixture to the pan; cook for 1 minute, to allow the nuts and spices to toast. Add the red wine to the pan and stir well into the mixture; it should begin to stick together and form a thicker “paste.” Sauté for an additional 5 minutes, stirring occasionally. Season with salt and additional pepper to taste, if necessary.

Fill the Mushrooms: Place each mushroom cap into the baking dish with the hollow side (where the stem used to be) facing up. Fill each mushroom with approximately 1 tablespoon of the cooked filling, using your fingers to press it in firmly (though some will remain on top). Sprinkle the reserved nut & spice “breadcrumbs” over each mushroom.

Bake: Bake in the top rack of the oven for 27-29 minutes, until the mushrooms have fully cooked and the topping is golden brown. Remove from the oven and transfer to a serving tray; serve warm, or as desired. Leftovers will keep in the fridge for up to 3 days and are best served warm.

Notes:

Substitutions: walnuts and pine nuts can be replaced with another buttery nut, such as macadamia nuts, pecans, or brazil nuts. 

Red wine can be replaced with 2 teaspoons of red wine vinegar + 1/2 cup (60 ml) vegetable broth.

If you do not have a food processor, you can use a knife and finely chop each ingredient.

Sweet and Spicy Smashed Cucumber/Stone Fruit Salad

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Makes 4 side salads

 

This salad is not only gorgeous, but it tastes fantastic.  It’s quite simple to put together.  The smashed cucumbers absorb the vinaigrette.  The flavor of those cucumbers goes perfectly with the sweetness of the stone fruit and golden raisins.  The nuts provide the crunch and the basil finishes this salad beautifully. 

5-6 mini Persian cucumbers or 1 large English cucumber

Big pinch of kosher salt

2-3 ripe but firm peaches or nectarines, sliced

2 garlic cloves, minced

½ teaspoon red pepper flakes

2 Tablespoons red wine vinegar

1 teaspoon pure maple syrup

2 Tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

2-3 Tablespoons pine nuts or pepitas, toasted for 3-5 minutes in a dry skillet

2-3 Tablespoons golden raisins

8 or so fresh basil leaves, slivered

 

Using the back of a heavy knife, smash down on the cucumbers using the widest part of the blade (similar to smashing down on a garlic clove when removing its peel) until the cucumber cracks open into a few pieces.  Using your hands (or knife) tear the smashed cucumbers into rough chunks.  Place the cucumber chunks in a colander and sprinkle with a bit of kosher salt.  Place the colander in a large bowl or in the sink.  Allow the cucumbers to rest and release liquid for at least 15 minutes or up to an hour.  Discard any liquid in the bowl. 

Meanwhile, place the garlic, red pepper flakes, vinegar, maple syrup, olive oil, salt and pepper in a jar.  Place the lid on the jar and shake vigorously until well blended.

Add the drained cucumbers to a large serving bowl or platter.  Add the sliced peaches or nectarines to the cucumbers and then toss them with the vinaigrette.  Top with the toasted pine nuts, golden raisins and slivered basil. 

 

 

Lemon Mint Freekeh Salad (Vegan)

Recipe from Bob’s Red Mill

Husband-Tested in Alice’s Kitchen

Makes 8 side servings or 4 main servings

Freekeh is a new food at our house.  It’s a whole grain full of fiber. It’s prepared like most whole grains, cooked in boiling water or broth. (Store uncooked freekeh in the fridge.)  Lemon Mint Freekeh Salad makes a great and filling lunch.  While the freekeh cooks and then cools a bit, prepare the lemony pesto and the rest of the salad ingredients. 

2½ cups water

1 cup Bob’s Red Mill Cracked Freekeh

2 cups fresh parsley

1 cup fresh mint

2 teaspoons lemon zest

½ cup fresh lemon juice

½ cup toasted pine nuts

¾ teaspoon kosher salt

½ teaspoon freshly ground pepper

1/3 cup olive oil

15 oz. cooked chickpeas (if canned, rinse and drain)

2 medium red bell peppers, diced

2 large tomatoes, diced

Bring water to a boil in a saucepan.  Add the freekeh, cover and reduce the heat to medium-low. Simmer until water is absorbed, about 20 minutes.  Drain any excess liquid and let freekeh cool for 30 minutes.  In a food processor or blender, puree parsley, mint, lemon zest and juice for 15 seconds.  Add the pine nuts, salt and pepper and puree until smooth, another 15 seconds.  With the machine running, slowly drizzle in olive oil.  Continue to process until smooth.  In a large bowl, toss the herb pesto with the freekeh, chickpeas, red bell peppers and tomatoes.  Serve immediately or chilled. 

How to Prepare Basic Freekeh:

Bring 2½ cups water and ½ teaspoon salt to a boil.  Add 1 cup cracked freekeh, cover and reduce the heat to medium-low.  Simmer until liquid is absorbed, about 20 minutes.  Remove from heat and let stand, covered , for 5 minutes.  Makes 4 servings (about 3 cups.)

Shaved Zucchini Salad with Parmesan and Pine Nuts

Yield: 6 side-salad servings

Recipe from Bon Appetit Magazine

Husband-Tested in Alice’s Kitchen

Here’s a lovely, fancy-looking salad that’s a cinch to make.  This was a big hit with the husband.  Make this salad for a picnic when the local zucchini is plentiful.

1/3 cup extra-virgin olive oil

2 Tablespoons freshly squeezed lemon juice

1 teaspoon coarse kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon dried crushed red pepper flakes

2 pounds medium zucchini, trimmed

½ cup coarsely chopped fresh basil leaves

¼ cup pine nuts, toasted (I do this in a small dry skillet, stirring the nuts frequently until toasty.  Be careful, as they will burn very quickly.)

Small wedge of Parmesan cheese

Whisk oil, lemon juice, kosher salt, pepper and crushed red pepper flakes in a small bowl to blend.  Set dressing aside.

Using a vegetable peeler and working from the top to bottom of each zucchini, sliced the zucchini into ribbons about 1/8^th-inch thick.  Place ribbons in a large bowl.  Add basil and nuts, then the dressing; toss to coat.  Season to taste with salt and pepper.  Using the vegetable peeler, shave strips from the Parmesan wedge over the salad.  Serve.

Sweet Spinach Custard Pie with Apples and Pine Nuts (PIE CONTEST WINNER)

Recipe from Martha Stewart’s Pies and Tarts

Husband-Tested in Alice's Kitchen

Makes One 10-inch pie OR One 9-inch pie and One 8-inch tart

Winning Entry for the Lost River Market & Deli Annual Pie Contest 2016

Well, my friends, I entered the annual pie contest at our local food co-op this year.  I wanted to make an unusual pie.  When I had received Martha Stewart's Pies and Tarts cookbook years ago from my parents as a birthday gift I had marked this particular pie recipe because the photo made it look so scrumptious. (I must add that this book has NEVER failed me when making pies.)  This contest was the perfect opportunity to give it a try.  I made it and didn't get to taste it until the contest began. (It was a blind tasting.) Customers who dropped in at the store that day tasted the pie and voted.  And, to my surprise, I won!  Make this pie for a very special occasion.  I think it would make a lovely Thanksgiving dessert.  The original recipe called for a 10-inch pie pan.  I don't have one of those, but there was so much filling, I was able to make a 9-inch pie and an 8-inch tart.  The pie was for tasting and the tart was for a silent auction to benefit the local food pantry.  It went for $25.00 :-)

Quote from Martha Stewart’s Pies and Tarts: “This pie has a custard filling.  The combination of spinach with pine nuts and apples is unusual, but very good, especially when nutmeg and cloves are added.  This dessert is baked as an open-faced pie with a sprinkling of sugar, but a lattice top would be attractive.”

1 unbaked Perfect Pie Dough shell, chilled

2 pounds fresh baby spinach, washed

2/3 cup pine nuts

1¼ cups heavy cream

1¼ cups milk

½ vanilla bean

½ cup plus 1 Tablespoon sugar, divided

3 whole large eggs plus 3 egg yolks, lightly beaten

3 medium tart apples, peeled cored, and thinly sliced (I used Granny Smith apples.)

¼ teaspoon freshly grated nutmeg

Pinch of ground cloves

Steam the spinach leaves over boiling water for 3-4 minutes, until wilted but still bright green.  Remove from the heat, pat dry, and when cool enough to handle, chop coarsely.  Set aside.

Preheat the oven to 350F.

Spread the nuts in a single layer on a baking sheet and bake for approximately 10 minutes, until the nuts are lightly toasted.  Let cool.

Combine the cream, milk, and vanilla bean in a heavy saucepan and let simmer for 5 minutes.  Remove the vanilla bean.

Using an electric mixer, beat ½ cup sugar with the eggs and egg yolks until light and fluffy.  Add the hot cream/milk mixture in a slow, steady stream, beating continually.  Strain the mixture into a large mixing bowl (one with a lip will help when pouring.)  Stir in the spinach, apples, nuts, nutmeg, and cloves.  Pour into the pie shell, sprinkle with the remaining 1 Tablespoon sugar on top, and bake 55-60 minutes, until filling is set and the pastry evenly browned.  Let it cool a bit before cutting.  Serve warm or at room temperature.

*Variation:  For a more savory spinach pie, substitute a large pinch of cayenne pepper for the Tablespoon sugar sprinkled on top before baking.