I’ve always suspected that butternut squash and miso would love hanging out together… and I was totally right! This combination, along with the marinated Portobello mushroom, packs a lot of flavor. And it’s a super easy way to warm up your winter weeknight dinner table.
Miso-Tofu Stuffed Portobello Mushroom Dynamite
I like to work a little tofu into my diet here and there. This tofu stuffed portobello mushroom usually hits the spot. If you stick to natural, more traditional, and unprocessed forms of soy you can alleviate most health concerns around soy. The commercialization of soy has managed to turn soy into a “Frankenfood” monster by using GMO soy and creating so many products from refined soy. Therefore, my personal policy about soy is to use a whole food approach and common sense, backed up by this article from Dr. Mark Hyman, MD. Keep your soy products organic, natural, fermented, sprouted if possible, and in a more traditional form.
This recipe uses two such traditional forms of soy: organic tofu and organic miso paste. I love combining miso, mushrooms, any chance I get. These flavors love being together! This makes a great, simple entree. You can enjoy it right away or as a protein-rich salad topper for a lunch or brunch. The stuffing is somewhat similar to a tofu scramble, with a little more depth from the other ingredients.
Vegan Grilled Gouda & Portobello Sandwich
I couldn’t decide whether throwing together a list of somewhat obscure plant based stabilizers and coconut milk would appeal to any readers. But if you know how awesome it is to find a vegan cheese that is easy to make, and has a really wonderful MELT, you can understand why I had to finally break down and share this. Factor in the current chilly wet weather we have been having, and well, there you go!
The cheese recipe is a slight adaptation from a quick cheese recipe found on one of my favorite plant- based living blogs. The obscure ingredients can be found at a mom and pop health market, Sprouts, or Whole Foods.
Rustic Mashed & Kale Timbale with Portobello Mushroom “Steak”
When I was a caterer and more into the conventional way of cooking, I used to love serving sliced filet mignon on top of cylindrical shaped mashed potatoes. I would call it a mashed potato “timbale,” at the time. Now, I have come up with a completely vegan and far more nutritious version of the same. This could be the vegan entrée that finally conquers over the “roast beast” at your Christmas dinner table. The kale is put in at the end so it retains its raw, live nutritional value. Although it isn’t in the recipe, you can finish this off with a ladle full of some vegetable stock reduction or mushroom ragout featured earlier this month.
“Raw” Portobello Burger with Basil Cashew Cheese
Happy Father’s Day! How about giving your dad something he probably has never had? This raw, portobello mushroom burger is pretty hard to pass up and could end up being the best gift you could give someone…the gift of better health. Warning, this “burger” is addictive and can be a transformational experience! Keep in mind that in order to keep this in it’s raw state, it is actually dehydrated, and takes 3-4 hours to prepare. But the actual active time to prepare is short, maybe just 15 minutes. If this sounds too weird to you, keep an open mind, because the end result is a juicy, dense, flavorful burger that can stand up to any beef burger. Read More