Not So Stuffed Mushrooms – Vegan Style

A while back I saw a recipe for Stuffed Mushrooms in a Vegan cookbook.  Yesterday I found myself at the market, without a clue on what to cook for dinner.  I saw Stuffer Mushrooms, and decided I would wing it without a recipe or an ingredient list.

This is way out of my comfort zone.  I usually consult books, the internet, and even read all reviews of recipes before I commit to making something.  And sometimes it is still a huge disappointment!

At the supermarket, I started thinking about ingredients for Stuffed Bell Peppers, and thought that reversing the ingredients might be a safe bet.  When I realized I could serve with Panko Crumbs, I was sold (yes, I am still lovin’ Panko Crumbs!).

Beyond that, I didn’t have a plan.  To make things more interesting, we were having company over for dinner!  I’ve had enough dish flops in my day to know that this is a bad combo.

There’s been LOTS of times I’ve tossed food in the trash and we went out to eat :-( but I sure didn’t want to do that with our guests!

Here’s the dish on my Not So Stuffed Mushrooms.

Not So Stuffed Mushrooms - Vegan Style

How long it takes

About 1 hour.

Here’s the breakdown:

5-10 minutes to prep/chop veggies

20-30 minutes to sauté veggies

20 minutes to bake Stuffed Mushrooms

2 minutes to sprinkle Panko Crumbs on top

20 SECONDS to brown Panko Crumbs

Ingredients

(2) Green Bell Peppers

(2) Yellow or White Onion

(2) 14-ounce containers of Stuffer Mushrooms

(1) Can Aduki Beans – Only using 1/2 the can (The same beans used in the Chinese desert “Red Bean”)

Basil, Parsley, Italian Herbs, Garlic (packaged herbs for this one)

Salt & Pepper

Panko Crumbs

Dried Italian Seasoning

Garlic Powder

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Cauliflower Steaks – Vegan Style

In a perfect world I would be Vegan.  In my own kitchen, I get sort of close.  Sometimes.

Cauliflower Steaks Roasted To Perfection

Adzuki Bean Quinoa

Hubby-Chocolate Cake

My Healthy Twist On Hubby-Chocolate Cake

I’ve slowly transitioned to a mostly Vegan diet over the past few years.  However, I am an American, living in America.  I have yet to master eating Vegan when I leave my own kitchen.

As far as a Vegan diet is concerned, restaurants are bad and kid-activities are the worst.

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Cooking with Stainless Steel

Happy June, People.

My kids donned rain boots and grabbed umbrellas for some fun in the rain.  Or mist, as it were.

Rainy Summer Day

Here on the west coast, rain in June is just plain weird.  More weird than day-time high temps in the 50’s.  Yikes!

We spent the morning at ballet rehearsal, a quick lunch, then naps for kiddos.  What is a mom to do when 4PM rolls around, it’s raining and cold outside, and there’s nothing to make for dinner?

Surrounded by hungry people.  We have breakfast of course!

Hungry Little Hands

Have you tried Stainless Steel Cookware?

All-Clad is my favorite cookware, and this happens to be my favorite (most used) piece.

All-Clad Copper Core Sauté Pan, 4-Qt Source: Williams-Sonoma

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