Monday, September 1, 2014

Stewed mushrooms

Soak mushrooms in cold water - takes about 4-5 hours.  once it's softened
up enough to cut off the stalks, rinse and cut stalks, put into a saucepan
with about one star anise broken up with about 1-2 cups of water.  bring to
boil and simmer for about 30-45minutes - check to make sure the water
doesn't all evaporate off.  Rinse mushrooms until water is clear.

mince up finely a few slices of fresh root ginger and 2 garlic cloves.
heat up a saucepan, add oil (about 3 tablespoons - i'm guessing cos i don't
measure it, enough to easily cover the bottom of a small saucepan.  add
ginger and garlic, stir around a bit, then add mushrooms (if big, cut them
in half).  Add the water from the other saucepan which had the star anise
and stalks in it - discard the star anise and stalks.  break up another
star anise and throw that in. bring to boil then turn down and simmer for
about 45mins -1 hour.  add a little of the mushroom vegetarian (mock oyster
sauce if you have it) and a splash of dark soya sauce.  There shouldn't be
too much water left a this point, enough to thicken and make a gravy.
 (remember to remove the star anise before you thicken it).  in a separate
little dish mix up about a teaspoon of cornstarch, with 1/2 teaspoon of
sugar, a bit of sesame oil and a shake of white ground pepper and enough
water so it is pourable.   Add a little of this mixture to the mushrooms
while it's simmering and stir, add enough of the cornstarch mixture until
the gravy is the consistency you want.

you can serve this up as it is or on a bed of lettuce which has been
quickly stir fried.

Wednesday, March 6, 2013

Mushroom Pate (Dolce Vegan modified)

1 cup vegetable stock
1 red onion, chopped
random other vegetables, 1/2 to 1 cup (optional - i have used green pepper, broccoli, carrots...)
2 cloves garlic, roughly chopped
1 cup button mushrooms, roughly chopped
1 cup shitake mushrooms, roughly chopped
1 teaspoon ground sage
1 teaspoon dried rosemary
1 teaspoon ground nutmeg
1/2 teaspoon ground thyme
1 teaspoon salt (i leave this out, esp. is using miso)
1/2 teaspoon ground black pepper
1 cup walnuts, toasted
1 tablespoon tamari (or 1 tbsp. miso)
2 teaspoons balsamic vinegar
1 tablespoon ground flax seeds
1 slice of bread, roughly chopped

In a large saucepan on medium-high heat, bring the stock to a boil. Add the onions, garlic, mushrooms, sage, rosemary, nutmeg, thyme, salt, and pepper and simmer for 8-10 minutes or until liquid has been absorbed and evaporated.
In a food processor, combine mushroom mixture with walnuts, tamari, balsamic vinegar, ground flax seeds, and bread and blend until smooth. Press evenly into an 8-inch loaf pan (or fancy serving dish with a 2-inch lip) and refrigerate for at least 2 hours before serving. Makes 1 loaf.

Crock Pot Mushroom Chili

Serves: 4  Preparation Time: 7 hours


1 onion, diced
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup fresh or frozen corn kernels
1 zucchini, diced
8 ounces mushrooms, sliced
3 cups diced tomatoes or 2 (15 ounce) cans no-salt-added diced tomatoes
3 cups cooked kidney or pinto beans or 2 (15 ounce) cans low-sodium or no-salt-added kidney beans
1/2 cup water
2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon oregano
dash cayenne pepper (or to taste)

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Combine all ingredients in a crock pot. Cover and cook on low for 7 hours.

Tuesday, November 23, 2010

Jeezus Sauce


* 3 tbsp olive oil
* 1 cooking onion, diced
* 6 tbsp minced fresh ginger
* 6 cloves of garlic
* 2 tsp curry powder
* 1 tsp cayenne pepper
* 1-1/3 cups carrot juice
* 3/4 cup rice vinegar
* 1 cup filtered water
* 2 cups natural smooth peanut butter
* 1/4 cup lemon juice
* 2/3 cup tamari
* 2 tbsp toasted sesame oil
* 1/4 cup sunflower oil


* Heat oil in a pot. Add onion, ginger and garlic. Cook 5 minutes or until onion is soft.
* Add curry powder and cayenne pepper. Cook for 2 minutes. Remove from heat.
* Add remaining ingredients. Stir and let cool. Puree in a blender until smooth.
* Before serving, heat gently in a saucepan over low heat.
* Serves 6.
* Sauce lasts for about 5 days in the fridge and also freezes well.

Recipe ~ 'fresh at home' Everyday Vegetarian Cooking.
Restaurant ~ Fresh BY Juice for Life (Toronto).

Saturday, April 17, 2010




* 1 1/2 lbs broccoli florets
* 2 tablespoons extra virgin olive oil
* 1 tablespoon lemon juice
* 1 tablespoon balsamic vinegar
* lemon wedge
* salt and pepper


In a steamer, place the broccoli and cook over simmering water for 10 minutes or until fork tender.
Mix together the oil, lemon juice, and vinegar, and drizzle over; garnish with lemon wedges and season with salt and pepper.

Sunday, March 7, 2010

Ethiopian Collards

From IVU:
From: - hippie

Ethiopian cuisine is one of my all time favorite.
I live in Los Angeles and eat in some of the many restaurants on Fairfax Avenue between Olympic and Pico Boulevards.
Vegetable dishes are served on one huge sourdough pancake, called an _injera_.
The veggies are dolloped on the huge injera and a breadbasket of smaller injeras are at hand to be torn into bits so that the veggies can be picked up with it.
Here is a collard greens dish that I got from an Ethiopian cookbook ( Exotic Ethiopian Cooking, by Daniel J. Mesfin).

UTENSILS: medium cooking pan

* 1 lb. collard greens
* 1 cup red onions (chopped)
* 4 medium green peppers (fresh) sliced in strips (chili Anaheim)
* 2 cups water
* 1/2 tsp. garlic (peeled and chopped)
* 16 oz. oil
* salt to taste

Wash collard greens, boil in medium pan until soft.

Remove from heat, drain, and cut into small pieces.
Set aside.
Wash green peppers, remove seeds, slice lengthwise and set aside.

In the medium pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning.

Add oil.
Add collard greens and cook until water disappears.
Add all the spices and stir gently.
One at a time, add the green pepper slices about 10 minutes before removing from fire.
Serve hot or cold.
Serves 6.

_Ye'abesha Gomen_ (Collard Greens) is the most delicious vegetable dish.
It is served as a side dish with other food.
It is served either cold or warm.

Ethiopian Lentil Stew

From postpunkkitchen:

Submitted by Isa
prep time: 15 minutes | cooking time: About 45 minutes | makes 6 - 8
My first foray into Ethiopian cooking was magical but this dish was the big hit. I usually frind my own spices for this but this is a quicker version. Serve with rice, polenta or injera bread.
Large heavey soup pot
Another pot with lid for boiling the lentils

1 cup brown lentils
1 large yellow onion, diced small
2 carrots, peeled and diced
4 cloves garlic, miced
2 tablespoons fresh ginger, grated
1/4 cup peanut oil (vegetable oil will do)
10 plum tomatoes, chopped
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water + 2 veg boullion cubes
1 cup frozen green peas

Spice Blend:
2 tsp ground cumin
2 teaspoons hungarian paprika
1 teaspoon ground fenugreek
1/2 teaspoon dried thyme
1/4 teaspoon ground cardomom
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt (or more to taste)

Boil the lentils for about 45 minutes or until tender.

In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes.