Tofu Salad

I just realized that I do a lot of cooking with mushrooms, especially portobello ones. Also, I recently found out I am severely vitamin D deficient, like so many of us are. So I’ve decides to up my mushroom intake, plus a vegan supplement. For those of you that don’t know some mushrooms are grown in ultraviolet lights to produce vitamin D. Each cup of mushrooms grown like this can give you about 400 IUs of Vitamin D. My philosophy is the less supplements I need to take the better. Outside of having the potential Vitamin D benefit, mushrooms also are a source of B vitamins (including B6 & B12).

So here’s the tofu salad recipe with portobello mushrooms!

Ingredients:
• 1 portobello mushroom cap
• handful of cherry tomatoes (varied colors)
• half of a firm tofu square (about 4 ounces)
• one large spoonful of Earth Balance Mayo
• salt
• pepper
• paprika
• chiptole seasoning

Directions:
1. Slice and steam mushroom cap until tender
2. Chop tomatoes and crumble tofu
3. Put all ingredients into bowl and add serve
4. Stir until mixed
5. Chill for 1-2 hours and serve

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Vegetable Spring Roll Ravioli

PicsArt_1393795166333Okay as promised, I made a “ravioli” from the spring roll wrappers. I also decided to give a sauce mix a chance at the same time.

Ingredients

  • About 4 medium sized  mushrooms
  • 3 to 4 leaves of Kale (less if you don’t want a strong Kale taste)
  • 2 “one bite” potatoes
  • 2 to 3 garlic cloves
  • Salt to taste
  • Pepper to taste
  • 1 to 2 Tbsp of Tahini
  • 2 Spring Roll wrappers
  • 1 package of Sauce Mix (I used Road’s End Organics Alfredo Style)

Directions

  • Place mushrooms, kale, potatoes, garlic, tahini, salt and pepper in a blender or food processor and let mix until desired consistency. If you prefer a creamer mixture add the milk of your choice or  a little water.
  • Follow the instructions on the sauce mix (Boil 1/2 water and slowly add mixture) – Pretty simple.
  • Wet the spring roll wrapper. Once the wrapper is malleable, cut into pieces. I found that triangle shaped worked best for wrapping.
  • Put some of the vegetable mixture in the middle and fold up so all ends are sealed. Place with edges down on the plate. Continue wrapping until you have the desired amount of ravioli.
  • Once Alfredo sauce is down, spoon amount onto each ravioli. I found these best to be eaten with your fingers. I rolled my ravioli to be bite sized.

Things to think of:

  • Hold off on the salt – the sauce mix has a pretty salty taste
  • Less Kale and more mushrooms depending on your taste preferences

Spring Rolls

PicsArt_1393726148665So I’ve been on an Asian food kick and wanted to take a stab at spring rolls. FYI – the package of wrappers comes in like a 24 pack. So unless you plan on making mass springs rolls, you’ll have to repurpose them. I’ll be making some type of ravioli to post, as a possible suggestion.

Ingredients

  • 3 Spring Roll Wrappers
  • 1 to 2 Mushrooms chopped
  • Bamboo Shoots chopped (4 to 5 shoots from a can)
  • Water chestnuts chopped (6 to 8 rounds from a can)
  • Kale (2 leaves chopped)
  • Peanut Sauce of choice (I have the Whole Foods brand)

Directions

  • Place wrapper in warm water and let soak for a minute or two
  • Place on dry plate and place ingredients inside
  • Wrap roll like a burrito folding the ends inside while continuing to roll
  • Viola!

Mushroom Red Pepper Soup

The color of the soup doesn’t come out looking very appetizing but it’s really delicious (if I say so myself)

Ingredients (I was hungry so I only made one serving of soup – for larger batches just increase your veggies)

  • 1/4 chopped red pepper
  • 1 portobello mushroom steak chopped
  • about 5 stalks of asparagus chopped
  • 1 tbsp of oil
  • about 1 1/2 cup of Almond milk
  • pepper to taste
  • salt to taste
Directions
  • Saute veggies for about 5 minutes in the oil
  • Add 1/2 cup of Almond milk, cover, and cook for about 20 minutes
  • The milk should be almost absorbed by the veggies
  • Transfer to blender and add the additional 1 cup of Almond Milk
  • Puree veggies and milk until smooth – add in pepper and salt to taste at this time
  • Serve!

Orzo with Goat Cheese

Ingredients

  • Orzo Pasta
  • about 1/4 cup of Red Wine Cooking Vinegar
  • about 1/4 cup of Almond Milk
  • Asparagus
  • Mushrooms
  • Onions
  • about 2 to 3 tbsp Vegan Worcester Sauce
  • Basil
  • Pepper
  • Vegan Goat Cheese
Directions
  • Make the cheese the night before
  • Saute Onions, Basil, Pepper, Mushrooms, and Asparagus in the Red Wine Cooking Vinegar and Worcester Sauce
  • Cook the Pasta
  • Add the Milk and let cook together for about 5 minutes
  • Add Pasta to Mixture
  • Serve and Top with Goat Cheese

Tofu Mushroom Salad

Need a quick easy meal, give this a go!
Ingredients
– Portobello Mushroom
– 1/2 cup cubed Tofu
– 1/2 cup black beans
– 1/4 cup finely chopped red pepper
– 1/4 cup of Daiya Mozzarella Cheese
– Less than 1/4 cup chopped onion
– Peanut Sauce to taste (about 1/4 cup for my tastes)
-Salt and Pepper to taste
– I also add Chia seeds and Vegan omega blend
Directions
– Cook black beans, onions, peppers,salt, pepper in medium sauce pan on low heat for about 15 minutes stirring occasionally
– Remove from heat and cool, chop mushroom
– Mix Tofu, Mushroom,  and black beans together. Serve cold and enjoy!
– If you’re adding omega blend add when cool