ZUCCHINI WITH CHICK PEA AND MUSHROOM STUFFING
4 zucchini (halved)
1 Tbsp olive oil
1 onion (chopped)
2 cloves of garlic
1/2 (of 8oz pack) button mushroom
1 tsp ground coriander
1 1/2 tsp ground cumin (or to taste)
1 (15.5 oz) can of chick peas
1/2 lemon (juice)
2 Tbsp of parsley
Scoop out zucchini flesh (don't make it too thin), chop
Saute everything: onion first, zucchini and choped mushroom later... I prefer to add garlic and spices when the filling is already cooked
Stuff zucchini shells
Bake in preheated oven for 30-40 min at 350F
It's easy and taste good.
LENTIL LOAF (prepare 30 min, cook 50 min)
1 1/8 c green lentil
2 1/4 c water
6 slices white bread (or any other)
2 Tbsp egg sub/agar/sour apple pure
1 c veggie broth
2 Tbsp tomato paste
1/2 tsp dried basil
1/4 tsp garlic powder
1/2 tsp black papper
1 tsp dried parsley
1 Tbsp olive oil
1 packet dried veggie soup
1/3 c bread crums (dry)
Soak lentils for about an hour, then boil for 40 min (MUST be soft), drain
Mix everything together, add spices
Bake in 9x5 pan in preheated oven for 40 min at 400F
sprinkle with crumbs and bake for 10 more min
*** if you will add green apple pure, the loaf will get more complex, rich flavor. I like it, but some may not.
CURRIED TOFU SCRAMBLE
1 lb FIRM tofu
2 Tbsp curry powder
2 Tbsp brown rice syrup
1 tsp ground turmeric
1/2 tsp salt
1 tsp cumin seeds
2 cloves garlic
1 med onion, finely chopped
1/2 c red bell pepper, finely chopped
1/2 lb button muxhrooms, sliced (2 cups)
1 tsp dried oregano
Crumble tofu into large dry skillet
Wisk 1 cup of hor water with curry powder, brown rice syrup, turameric and salt
Stir mixture into tofu and fring to a simmer ofer high heat
When bubbling, reduce heat to med and cook, stirring occasionally until liquid evaporated and tofu consistency is as you like it
Heat 2 Tbsp of water in med skillet over med heat
Add cummin seeds, garlic, onion and bell pepper
Cook 5 min
Stir in mushrooms and oregano
Cook 5 more min, or until mushrooms released juice and became soft
Combine mushroom mixture with tofu
*** If you don't like mushrooms, you don't have to combine two parts.
Takes about 15-20 min to cook. Great source of protein. Taste heavenly and goot choice if you need a lot of protein.
':lol:'POCINI MUSHROOM STROGANOFF ':lol:'
1/2 oz dried pocini mushrooms
1 lb button mushroom
1 Tbsp olive oil
1 small yellow onion, chopped
2 cloves of garlic, minced
12 oz dried fettuccine
2 Tbsp unbleached flour
2 Tbsp dry white wine
1 Tbsp tomato paste
3/4 c plain soy/rice milk (please don't use vanilla, taste will be discusting)
Pour 1 cup of VERY hot water into porcini mushrooms in a small bawl, cover and steep for 30 min.
Clean button mushrooms, trim off the stem ends, slice thinly and set aside
Heat olive oil in a large skillet over med heat and add onions and garlic
Saute (elegant word for fry) about a minute or two and add mushrooms
Cover skillet, saute for 20 min, stirring ocationally, untill mushrooms release juice
Meanwhile, preheat oven to 350F, bring several quarters of water to a boil for pasta
Drain the porcini mushrooms, drain water through paper coffee filter and save it for later
Chop porcini and add to mushrooms in the skillet, comtinue to cook uncovered for 5 min on med heat.
Cook pasta while you finish sauce
Shake flour with about 1/4 cup of pocini soaking water (use a mixer/blender - take few seconds) till flour's desolved and mixture's smooth
Stir into skillet the rest of mushroom liquid, mushroom/flour mix, wine (can eliminate in during weekends), and tomato paste
Continue to cook till sauce thickens, stirring frequently...about 5 min.
Stir in soy milk and cook for few more min.
Drain pasta, spoon mushroom mixture over the top and serve immediately.
'/\\'This dish has rich, full flavor. Soy milk creates smooth, creamy texture.
This will become a standby family favorite. !!!Try it, you wont regret it!!! ':mrgreen:'
