Vegan Grilled Gouda & Portobello Sandwich

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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.

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Miso-Tofu Stuffed Portobello Mushroom Dynamite

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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. Read More

Stuffed Portobello Mushroom for Veggie Lovers

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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.

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“Raw” Portobello Burger with Basil Cashew Cheese

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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

Rustic Mashed & Kale Timbale with Portobello Mushroom “Steak”

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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.

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