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.