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InvisibleXochitl
synchronicitycircuit
Registered: 07/15/03
Posts: 1,241
Loc: the brainforest
vegan recipes for shroomers!
    #1896656 - 09/09/03 02:26 AM (13 years, 11 months ago)

here are some great mushroom recipes that are 100% animal friendly :thumbup: enjoy friends!


Grilled Portobello Mushroom and Veggie Fajitas

3 T. balsamic vinegar
3 T. olive oil
2 T. freshly chopped parsley
1 T. garlic, minced
1/4 t. salt
1/8 t. freshly ground black pepper
4 medium portobello mushrooms, washed well, and patted dry
2 red onions, sliced
2 red or orange peppers, destemmed, deseeded, and cut into quarters lengthwise
2 green peppers, destemmed, deseeded, and cut into quarters lengthwise
2 jalapeno peppers, destemmed, deseeded, and cut in half lengthwise
4 - 8-inch flour tortillas



In a large bowl, place the vinegar, olive oil, parsley, garlic, salt, and pepper, and whisk well to combine. Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade. Set the vegetables aside and allow them to marinate for 15 minutes. Place the vegetables on a hot grill and grill for 3-5 minutes per side or until tender. Transfer the grilled vegetables to a cutting board and cut them into strips. The tortillas can be warmed on the grill, if desired. Transfer the vegetables to a platter for service. Allow guests to build their own fajitas by filling tortillas with the grilled vegetables.

*Note: the vegetables can also be cooked under the broiler for 3-5 minutes per side or until tender.

Serves 4

Mushroom and Eggplant Cales

1 cup onion, diced
1/2 cup red pepper, destemmed, deseeded, and diced
1/2 cup orange or yellow pepper, destemmed, deseeded, and diced
2 T. olive oil
1 1/2 lbs. eggplant, peeled, and cut into 1/2-inch cubes
1 cup baby bella mushrooms or other mushrooms of choice, roughly chopped
2 T. garlic, minced
2 T. dry sherry
2 T. balsamic vinegar
1/4 cup freshly chopped basil
1/4 cup freshly chopped parsley
2 T. freshly chopped rosemary
1 t. salt
1/2 t. freshly ground black pepper
1/3 cup whole wheat flour
2 T. nutritional yeast flakes
3/4 cup breadcrumbs
1/4 t. paprika


In a large non-stick skillet, saute the onion and both types of peppers in the olive oil for 5 minutes to soften. Add the eggplant and saute an additional 5 minutes. Add the mushrooms and garlic and saute an additional 3 minutes. Add the dry sherry and balsamic vinegar, reduce the heat to low, and simmer for 3 minutes. Add the fresh herbs, salt, and pepper, and continue to simmer the vegetable mixture until the vegetables are tender. Remove the skillet from the heat and set aside to cool. When the mixture is cool, transfer the mixture to a large bowl, add the flour and nutritional yeast, and stir well to combine.

Lightly oil a non-stick cookie sheet and set aside. Place the breadcrumbs on a plate, toss them with the paprika, and set aside. Divide the vegetable mixture into 12 portions. Using your hands, roll each portion into a ball, and flatten them slightly to form cakes. Press the cakes into the breadcrumbs, covering them evenly on all sides. Place the cakes on the prepared cookie sheet. Repeat the procedure for the remaining vegetable mixture. Cover and chill the cakes for 2 hours or overnight. Bake at 375 degrees for 5-7 minutes or until golden brown, flip the cakes over, and bake them an additional 5-7 minutes or until golden brown on the other side. Serve two cakes per person.

Yield: 12 cakes or 6 servings

Mushroom Miso Soup

1 1/2 cups baby bella mushrooms (or other mushrooms of choice), stems trimmed, and thinly sliced
2 t. safflower oil
1/2 cup green onions, thinly sliced
1 T. garlic, minced
1 T. ginger, minced
4 cups water or vegetable stock
2 cups Swiss chard leaves, roughly chopped
2 T. red miso (or other miso of choice)
1 T. toasted sesame oil
2 T. sesame seeds


In a large saucepan, saute the mushrooms in the safflower oil for 3 minutes. Add the green onion, garlic, and ginger, and saute an additional 2 minutes. Add the water and Swiss chard and stir well to combine. Bring the mixture to a boil, and allow to boil for 3 minutes. In a small bowl, stir together the miso and a little of the cooking liquid from the saucepan. Add the miso mixture and toasted sesame oil to the pot, stir well to combine, and remove the soup from the heat. Sprinkle sesame seeds over individual servings.

Yield: 1 1/2 Quarts

Golden Mushroom, Pea, and Asparagus Risotto

3 1/2 - 4 cups vegetable stock
1 lb. asparagus, tough ends trimmed
1 cup onion, diced
2 T. olive oil
1 1/2 cups cremini mushrooms, destemmed, cut in half lengthwise, and sliced
2 T. garlic, minced
1 cup Arborio rice
1/2 cup white wine (optional)
1/4 t. saffron threads
sea salt and freshly ground black pepper, to taste
1 cup fresh or frozen peas
1/3 cup nutritional yeast flakes
1/4 cup freshly chopped parsley
2 T. freshly chopped dill
2 t. finely grated lemon zest


In a medium saucepan, place the vegetable stock, and bring to a boil. Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling vegetable stock and cook the asparagus in the stock for 2 minutes to blanch them. Remove the strainer from the stock and set the asparagus aside. Reduce the heat of the stock to low. In a large saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the mushrooms and garlic and saute the mixture an additional 3 minutes. Add the Arborio rice, stir well to coat it with the sauteed vegetable mixture, and cook an additional 2 minutes while stirring constantly or until rice turns opaque.

Add the white wine (or use some of the stock if omitting) and saffron threads, season to taste with salt and pepper, and stir well to combine. Reduce the heat to low and cook the mixture while stirring occasionally until all of the liquid has been absorbed. Add 1/2 cup of the simmering vegetable stock and continue to cook, while stirring occasionally, until all of the stock has been absorbed. Repeat the procedure of adding a 1/2 cup of simmering stock, stirring, and cooking until fully absorbed before adding additional stock, until all but a 1/2 cup of stock remains. Add the blanched asparagus, along with the remaining ingredients, and stir well to combine. Cook the mixture an additional 2-3 minutes while stirring constantly, adding the remaining stock, as needed, so that the rice is tender and the risotto has a creamy consistency. Taste and adjust the seasonings, as desired.

Serves 4 (main dish) or 6 (side dish)

Smoky Chipotle and Mushroom Chili

2 cups onion, diced
1/4 cup olive oil
1 cup green pepper, destemmed, deseeded, and diced
1 cup red pepper, destemmed, deseeded, and diced
1 jalapeno pepper, destemmed, deseeded, and diced
12 oz. portabello mushrooms, roughly chopped
8 oz. button mushrooms or other mushrooms of choice, roughly chopped
2 T. garlic, minced
1 T. dried oregano
1 T. ground cumin
2 t. chili powder
1 - 28 oz. can crushed tomatoes
2 - 15 oz. cans kidney beans, rinsed, and drained
2 cups water or vegetable stock
1 T. chipotle peppers in adobo sauce, pureed
1/2 t. salt
1/4 t. freshly ground black pepper
1/4 cup water
2 T. dark miso


In a large pot, saute the onion in the olive oil for 3 minutes to soften. Add the green, red, and jalapeno peppers, and saute an additional 3 minutes. Add both types of mushrooms and garlic, and saute an additional 3-5 minutes or until the vegetables are tender. Add the chili powder, oregano, and cumin, and saute an additional 1 minute. Add the remaining ingredients, except the 1/4 cups water and miso, and cook over low heat for 20-30 minutes. In a small bowl, stir together the 1/4 cups water and miso, then add it to the pot, and simmer the chili an additional 5 minutes. Taste and adjust seasonings, as needed.

Serves 8 


--------------------
As we know, there are known knowns. There are things we know we know. We also know there are known unknowns. That is to say we know there are some things we do not know. But there are also unknown unknowns, the ones we don't know we don't know.

-Donald Rumsfeld 2/2/02 Pentagon


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InvisibleXochitl
synchronicitycircuit
Registered: 07/15/03
Posts: 1,241
Loc: the brainforest
Re: vegan recipes for shroomers! [Re: Xochitl]
    #1896668 - 09/09/03 02:29 AM (13 years, 11 months ago)

Portabello Mushroom Gravy

3/4 cup onion, diced
2 T. olive oil
3/4 cup carrot, diced
3/4 cup celery, diced
1 cup portabello mushrooms (or baby bella mushrooms), diced
2 T. toasted sesame oil
2 t. garlic, minced
1 1/2 t. dried basil
1 t. dried thyme
1/3 cup unbleached flour
3 1/2 cups cooking liquid from preparing seitan for the Blue Plate Special
1/4 cup red wine
2 T. tomato paste
2 T. freshly chopped parsley


In a medium saucepan, saute the onion in the olive oil for 2 minutes to soften. Add the carrot and celery and saute an additional 5-7 minutes or until the vegetables are tender. Add the mushrooms, toasted sesame oil, garlic, and dried herbs, and saute an additional 2-3 minutes or until the mushrooms soften and the mixture is fragrant. Sprinkle the flour over the mixture, stir well to incorporate it into the vegetable mixture, and cook an additional 1 minute while stirring constantly. Slowly whisk the cooking liquid from preparing the seitan into the mixture in the saucepan. Reduce the heat to low, whisk in the remaining ingredients, and simmer the mixture for 20-25 minutes or until thickened. Remove the saucepan from the heat and allow the mixture to cool slightly. Using an immersion hand blender, blender, or food processor, puree the mixture to form a smooth or slightly chunky gravy, as desired. Taste and adjust seasonings as needed. Serve as a gravy in the recipe for the Blue Plate Special, or in other dishes, or over vegetables or grains.

Yield: 4 1/2 Cups

Sauerkraut, Mushroom, and Barley Soup

2 Quarts water
12 oz. mushrooms, washed well, stems trimmed, and thinly sliced
1 - 14 oz. can sauerkraut
2 - 8 oz. cans sauerkraut juice
1/3 cup barley
1/2 cup onion, finely minced
2 T. safflower oil
2 T. unbleached flour
1 1/2 cups Vegan Dumplings, precooked
salt and freshly ground pepper, to taste
unbleached cane sugar, to taste


In a large pot, combine the water, mushrooms, sauerkraut, sauerkraut juice, and barley, and bring to a boil. Reduce heat to low and simmer for 20 minutes. Meanwhile, in a small non-stick skillet, saute the onion in the safflower oil for 2-3 minutes or until softened. Add the flour and stir well to combine. Cook the onion-flour mixture an additional 2-3 minutes, while stirring constantly, until the color of the mixture darkens a bit. Add a little of the simmering soup to the skillet, stir well to incorporate it with the onion-flour mixture, and then stir the entire contents of the skillet into the simmering soup. Cook the soup an additional 30 minutes or until the barley is tender. Add the Vegan Dumplings and season to taste with a little salt, pepper, and sugar. Simmer the soup an additional 5 minutes to allow the flavors to blend. Taste and adjust seasonings, if needed. Garnish individual servings with a sprinkle of nutritional yeast flakes, if desired.

*The flavor of this soup is almost better the next day.

Serves 6-8

Triple Grain, Spinach, and Mushroom Pilaf

6 cups vegetable broth, divided
1 cup pearl barley, rinsed and drained
3/4 cup millet, rinsed and drained
3/4 cup quinoa, rinsed and drained
1 t. salt
1 1/2 cups green onions, thinly sliced
1 cup onion, diced
2 T. olive oil
12 oz. baby bella mushrooms, washed well, halved, and sliced
1 1/2 T. garlic, minced
2 T. sesame seeds
2 T. toasted sesame oil
6 cups spinach, triple washed, destemmed, and roughly chopped
1/3 cup freshly chopped parsley
2 T. freshly chopped thyme
2 T. tamari
1/2 t. freshly ground black pepper
1/8 t. cayenne pepper


In a saucepan, place 3 cups vegetable stock and pearl barley, and bring to a boil. Reduce heat to low, cover, and simmer for 45-50 minutes or until barley is tender. Remove from heat, drain off any excess water, and set aside. Meanwhile, in another saucepan, place the remaining vegetable stock, millet, quinoa, and salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the grains are tender and most of the liquid has been absorbed. Drain off any excess water, leave the grains in the saucepan covered, and let sit for 5 minutes to allow the grains to steam.

In a large non-stick skillet, saute the green onions and onion in olive oil for 5 minutes to soften. Add the mushrooms and saute an additional 3 minutes. Add the garlic and sesame seeds, and saute an additional 2-3 minutes or until the vegetables are tender. Add the toasted sesame oil and all three cooked grains to the skillet, and saute for 3 minutes to heat through. Add the remaining ingredients and continue to saute until the spinach wilts. Taste and adjust the seasonings, as needed. Transfer the pilaf to a large bowl for service.

Serves 8-10



--------------------
As we know, there are known knowns. There are things we know we know. We also know there are known unknowns. That is to say we know there are some things we do not know. But there are also unknown unknowns, the ones we don't know we don't know.

-Donald Rumsfeld 2/2/02 Pentagon


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OfflineTheHobbit
Pot Head Pixie

Registered: 09/04/02
Posts: 863
Loc: the Oily Way...
Last seen: 13 years, 10 months
Re: vegan recipes for shroomers! [Re: Xochitl]
    #1897892 - 09/09/03 01:21 PM (13 years, 11 months ago)

Great recipes, thanks!!! I take it you're vegan too. The VeggiesUnite! site has some great recipes too.


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InvisibleXochitl
synchronicitycircuit
Registered: 07/15/03
Posts: 1,241
Loc: the brainforest
Re: vegan recipes for shroomers! [Re: TheHobbit]
    #1898218 - 09/09/03 03:04 PM (13 years, 11 months ago)

Alright - good to see other vegans on these forums  :thumbup:  I am about 90% vegan and gradually becoming less dependent on all animal products and the food industry. My dream is to either grow or collect a majority of my food and then trade/barter for the rest in a shadow economy. We have a pretty sweet victory garden in the back. 


--------------------
As we know, there are known knowns. There are things we know we know. We also know there are known unknowns. That is to say we know there are some things we do not know. But there are also unknown unknowns, the ones we don't know we don't know.

-Donald Rumsfeld 2/2/02 Pentagon


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OfflineTheHobbit
Pot Head Pixie

Registered: 09/04/02
Posts: 863
Loc: the Oily Way...
Last seen: 13 years, 10 months
Re: vegan recipes for shroomers! [Re: Xochitl]
    #1901437 - 09/10/03 09:52 AM (13 years, 11 months ago)

I'm pretty much 100%, as far as I know (sometimes I assume something must sneek in somewhere), and think it's really easy, and encourages one to develop some cooking skills...of course, sometimes a no-egg salad sandwich hits the spot :smile:


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InvisibleGabbaDj
BTH
 User Gallery

Registered: 04/08/01
Posts: 19,478
Loc: By The Lake
Re: vegan recipes for shroomers! [Re: Xochitl]
    #1903036 - 09/10/03 11:08 PM (13 years, 11 months ago)

I bow to you....

I love meat but nothing beats good vegie dishes done right...


--------------------
GabbaDj

FAMM.ORG          C8.com                    http://www.beatsopjefiets.com/   


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Offlinefalcon
In the green

Registered: 04/01/02
Posts: 6,946
Last seen: 7 hours, 20 minutes
Re: vegan recipes for shroomers! [Re: Xochitl]
    #1903271 - 09/10/03 11:58 PM (13 years, 11 months ago)

Sauerkraut and mushrooms  :thumbup:


--------------------
Quote:

Acidic_Sloth said:
drinking meals is so much more convenient than eating them.




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