Portobello Mushroom Steaks (GF, V)

Post by Megan Stulberg

I probably shouldn’t remember this part of the evening, but on my boyfriend and I’s first date ever, we went to a vegan restaurant where I ordered a portobello mushroom steak. Considering how much I wouldn’t shut up about how amazing it was, I am truly very very very lucky that he’s stuck around this long. But I recently went back to that restaurant, ordered the same dish, and they brought me a cauliflower steak instead. What?! It still tasted great, but I must admit I was pretty disappointed. So I set off to make a version at home instead, because I make my own dreams come true. I made this for Christmas dinner and it ended up tasting exactly like I hoped it would.

This recipe is vegan and gluten-free.

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INGREDIENTS:
  • 2 large portobello mushroom caps
  • 1/2 cup flourless vegetable broth
  • 1 tbsp vegan butter (I use Earth Balance)
  • 1/4 cup tamari
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1/2 tsp onion powder
  • 1/2 tsp dried basil
  • Splash of red wine (make sure it’s vegan! check barnivore.com)
  • Sea salt and cracked black pepper to taste

DIRECTIONS:

1. Heat vegan butter in a large pan on medium until it begins melting.
2. Add garlic and onion. Pour half the broth, half the soy sauce and red wine into pan, mixing together.
3. Add mushroom caps to pan. Pour remaining broth and soy sauce directly on top of mushroom caps. Add the basil, thyme, salt and pepper at this point as well.
4. Let cook for 2 minutes, then flip. Continue to do this until both sides have browned, mushrooms are completely coated and there’s no more sauce in the pan. If the sauce evaporates before the mushrooms are fully browned, add a bit more broth and garlic, then keep cooking.
5. Remove from heat. Serve immediately with side dishes — I opted for shepherd’s pie with gravy and Hilary’s gluten-free holiday stuffing.
Serve hot. Makes 2 servings.

THANKSGIVING FEAST ON LOCK: 6-PART RECIPE POST

Alright, so I went a little wild this Thanksgiving. Hell, I go a little wild every Thanksgiving. I made butternut squash risotto, mushroom gravy, maple sweet potato mash, kale caesar salad and (*drumroll please*) raw pumpkin pie topped with coconut whipped cream. Please note that all the food below was: a) made for 2 people and b) consumed within 24 hours. I will be signing autographs all week, thanks.

Two of these recipes have already been posted on Vegan Girlfriend! For the maple sweet potato mash, view the original post here. For the kale caesar, add fresh lemon to the original post here.

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BUTTERNUT SQUASH RISOTTO

INGREDIENTS…

  • 4 cloves garlic, minced
  • 1 red onion, chopped coarsely
  • 3 cups gluten-free vegetable stock
  • 2 cups butternut squash, cubed
  • 1 cup arborio rice
  • 1 cup chopped kale leaves
  • 1/2 cup white wine
  • 1/2 cup vegan butter
  • 1/4 cup almond or soy milk
  • 2 tbsp nutritional yeast
  • 2 tbsp cold-pressed EVOO
  • 2 tbsp ground sage
  • 1 tbsp onion powder
  • Sea salt and black pepper, to taste

DIRECTIONS…

  1. Preheat oven to 400F.
  2. Cook arborio rice re: instructions on packaging. Risotto is unique because you have to cook rice in a saucepan, not a pot. Slowly add white wine and 2 cups vegetable stock while cooking. Be sure to stir regularly, as arborio rice sticks and burns easily! Drain and set aside.
  3. Place cubed squash in pot of boiling water on medium-high heat. Cover, then let cook until squash is tender with fork (approximately 10-15 minutes). Drain, then set aside.
  4. Blend squash, 1 cup vegetable stock, “butter,” almond milk, nutritional yeast, salt and pepper into a puree.
  5. In a large saucepan, saute garlic and onion in EVOO until browned. Add rice and kale and cook on low heat for 5 minutes. Add squash puree and turn up to medium heat. Cook 5 minutes while stirring regularly. Once rice has absorbed, remove from heat.
  6. Transfer everything to casserole dish and bake in oven for 15-20 minutes until top layer firms up.
  7. Let cool 20 minutes before serving.

Makes 4 heaping servings.

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IMPROVED MUSHROOM GRAVY: 

INGREDIENTS…

  • 2 cups gluten-free vegetable stock
  • 1 cup chopped cremini mushrooms
  • 1/4 cup gluten-free brown rice flour
  • 1/4 cup almond or soy milk
  • 2 cloves garlic
  • 1/4 red onion, coarsely chopped
  • 2 tbsp ground sage
  • 2 tbsp vegan butter-style spread
  • Sea salt and black pepper, to taste

DIRECTIONS…

  1.  Heat EVOO in large skillet over medium-high heat. Add onion and saute for 3 minutes until browned. Add sage, garlic, mushrooms, almond milk, salt and pepper. Cook until mushrooms are browned, stirring regularly. Add vegetable stock and vegan butter-style spread, lower heat to simmer. Once most liquid has evaporated, add vegetable stock and brown rice flour. Stir occasionally and cook for an additional few minutes. For thicker gravy, feel free to add additional flour by the tbsp.
  2. Remove from heat. Top with additional sage. Serve hot!

Makes approximately 2 cups of gravy (4 servings).

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RAW PUMPKIN PIE WITH COCONUT WHIP:

INGREDIENTS…

FOR THE CRUST:

  • 1 cup raw walnuts
  • 1 cup pitted dates
  • 2 tbsp unsweetened shredded coconut
  • Pinch of raw pink mountain salt

FOR THE FILLING:

  • 1/2 large can pure pumpkin puree (not technically raw, but cut me some slack)
  • 1/4 cup coconut oil
  • 1/4 cup 100% maple syrup
  • 1 tbsp nutmeg
  • 1 tbsp cinnamon
  • 1 tsp ginger

FOR THE WHIP:  

  • 1 standard can full-fat coconut milk, left in fridge overnight
  • 2 tbsp 100% maple syrup
  • 1 tbsp organic vanilla extra

DIRECTIONS…

  1. To make crust: pulse walnuts, shredded coconut and dates in food processor until crumb-like consistency has been reached. Line a small 5-inch round pan with plastic wrap or parchment paper. Press mixture into bottom of dish firmly to form an even crust.
  2. To make filling: blend all ingredients until smooth. Spread onto crust and let set in freezer overnight until set. Additionally, leave can of coconut milk in fridge overnight to set.
  3. Next day: Leave in refrigerator for 2 hours to thaw, or room temperature for 1 hour.
  4. Make coconut whip while pie is thawing. Carefully open coconut milk without tilting or shaking the can. Scoop out all the cream from the top, leaving the coconut water that has separated at the bottom of the can.
  5. With an electric mixer, beat cream together with maple syrup and vanilla extract until sharp peaks form. Be careful not to over-whip.
  6. Serve pumpkin pie sliced with dollops of coconut whip on top. Leftovers can be kept in fridge.

Makes 1 small pie (4 servings).

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Lentil Mushroom Meatballs with Tofu Gravy

Post by Megan Stulberg

Now I’m not necessarily one to brag, but I have to say that this was one of the best meals I’ve ever made. Not only did everything taste great, but I also managed not to burn anything! I served this with three side dishes that I’ve already posted the recipes for on Vegan Girlfriend — convenient, eh? You can find the kale Caesar salad here, the sweet potato mash here, and the lemon coconut berry tarts here.

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11216405_10155514731570133_1423087646_nLENTIL MUSHROOM MEATBALLS

Ingredients…

  • 1.5 standard cans of lentils, rinsed and drained
  • 2 cloves garlic
  • 2 cups vegetable broth (make sure it’s a gluten-free brand)
  • 1 cup cremini mushrooms, finely chopped
  • 1/2 cup flaxseed
  • 1/4 cup red wine
  • 1/4 cup nutritional yeast
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 1 tbsp onion powder
  • Dash of cold-pressed EVOO
  • Sea salt and black pepper, to taste

Directions…

  1. Preheat oven to 375 F.
  2. In large saucepan, saute mushrooms and garlic in olive oil and red wine at medium heat for 5-7 minutes.
  3. Boil water in medium pot. Add lentils and all listed seasonings, then let cook covered on low-heat for 5 minutes. Be sure to under-cook at this stage. Remove from heat and drain lentils.
  4. In a high-speed food processor/blender combine lentils, mushrooms, flax seed, nutritional yeast, broth and soy sauce. Add broth slowly in case no more liquid is needed. Blend until a thick, chunky mixture has been created.
  5. Line a baking sheet with aluminum foil. Drizzle olive oil on the foil. Wet hands and mold mixture into small balls, then place directly onto foil. Repeat with the rest of mixture.
  6. Bake balls in oven for about 30 minutes, flipping halfway through. Check regularly to ensure balls are cooking evenly.
  7. Remove from oven and serve immediately with tofu gravy.

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11210247_10155514731575133_95432367_n11216168_10155514729075133_1788622659_nTOFU GRAVY

Ingredients…

  • 1 standard package soft tofu (organic)
  • 2 cloves garlic
  • 1/2 onion, chopped
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/4 cup gluten-free soy sauce
  • 1/4 cup dried thyme
  • 2 tbsp cinnamon
  • Sea salt and black pepper, to taste

Directions…

1. In a large saucepan, saute garlic and onion on medium heat until golden brown in colour.

2. Break tofu up into small chunks with a fork. Blend tofu and almond milk together in blender until liquid in consistency.

3. Add blended tofu to sauce pan with nutritional yeast, soy sauce, thyme, cinnamon, salt and pepper. Reduce to low heat and leave uncovered for 15 minutes. Stir regularly to avoid gravy from becoming too thick.

4. Remove from heat and pour sauce directly onto meatballs. Serve immediately.

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Lemon Coconut Berry Tarts (Raw)

By contributor Megan Stulberg

I made this dessert to finish off the huge feast I prepared for my mum and I over the holiday weekend last month. They were so delicious! This is perfect fresh flavour combination to treat yourself with now that spring is finally here.

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Ingredients…

For the base:

  • 1 1/2 cups medjool dates, pitted and soaked overnight
  • 1 cup raw walnuts, soaked overnight
  • 1/4 cup unsweetened shredded coconut

For the filling:

  • 1 lemon, juiced
  • 2 cups raw cashews, soaked overnight
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp coconut oil
  • 2 tbsp 100% maple syrup
  • Fresh raspberries and strawberries (for garnish)

Directions…

1) In a high-speed food processor blend together dates, walnuts and coconut until finely combined.

2) Line a standard cupcake pan with plastic wrap and press the crust mixture into each cup firmly and evenly. Set pan aside.

3) Blend cashews, lemon juice, coconut shreds, coconut oil and maple syrup until smooth and creamy.

4) Pour filling on top of each crust. Place tray in freezer and leave overnight to set.

6) Pop each tart out of pan and let thaw at room temperature for 30 minutes. Once soft enough to eat, top each with chopped strawberries and raspberries.

Makes 9 servings.

Holiday Recipe: “Cheese” Ball Platter (Raw, vegan, gluten-free, sugar-free)

Recipe by Aine Davis

You’re dairy-free, and your cheese cravings over Christmas are getting out of control? No problem!

Note: Be sure to prepare this dish one day in advance.

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Ingredients…

  • 1 1/2 cups raw cashews, soaked overnight
  • 1/4 cup nutritional yeast flakes
  • 1-2 lemons, juiced
  • 1 garlic clove, diced
  • 1/2 tbsp fresh rosemary, chopped
  • 1/2 tbsp fresh thyme, chopped
  • 3/4 tsp salt

Directions…

  1. Soak cashews for an hour. Drain and rinse.
  2. Place cashews in food processor and process until smooth.
  3. Add garlic, nutritional yeast, rosemary, thyme, and salt. Continue to process.
  4. Add lemon juice. The mixture should be thick and malleable. If the mixture is too wet, add more nutritional yeast.
  5. Scoop mixture out onto large piece of wax paper. With wax paper, use hands to shape mixture into a ball.
  6. Leave cheese ball in the fridge overnight to harden.
  7. Serve on large plate with additional garnish. I paired mine with Mary’s gluten-free seed crackers!

Serves 4 (appetizer-sized portions)

Thanksgiving Recipe: Gluttonous Stuffing Muffins

Post by Aine Davis

No turkey? No problem! But seriously, what kind of Thanksgiving meal would be complete without stuffing?

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Ingredients…

  • 2 loaves of gluten-free bread (check ingredients for dairy/egg)
  • 2 cups gluten-free vegetable stock
  • 4 celery stalks, diced
  • 2 medium onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 flax “eggs” (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 carrot, diced
  • 4 tbsp dried parsley
  • 4 tbsp poultry seasoning (vegan)
  • Salt and pepper, to taste

Directions…

  1. In advance, cut bread into 1 inch cubes and place in bowl. Let bread sit uncovered overnight to harden.
  2. Preheat oven to 350 degrees.
  3. In large saucepan, sautée onions and garlic in vegetable oil on medium heat until translucent.
  4. Add chopped celery and carrots. Cook until tender.
  5. Mix vegetable stock with bread cubes together in a large bowl until the cubes are thoroughly moist. If desired, add additional vegetable stock.
  6. Add vegetables, flax “eggs” and seasonings to bread bowl. Mix together until combined.
  7. Grease or line a standard muffin tin. Fill each cup with batter accordingly.
  8. Bake in oven for 15-20 minutes until browned. Test with toothpick.

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Makes 12 muffins.

Serve with Megan’s Chunky Mushroom Gravy!

Easter Weekend Dessert Series: Mama McGrath’s Carrot Cake

By Aine Davis

Carrot cake: what’s not to love about it? Well, I used to hate it until I went vegan. I’m just obsessed with vegan baked goods in any form. Maybe it’s because everything I bake now seems to just melt in my mouth…but the fact that it doesn’t make me sick to my stomach is always a bonus!

Carrot cake is my mum’s all time favourite cake. When she baked this for my family last Christmas, I begged her to make it again. She kindly passed along her recipe for the most delicious and moist cake I have ever eaten.

As far as the icing goes — I used the Oh She Glows Coconut Whipped Cream recipe.

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SWEET & NUTTY CARROT CAKE

Ingredients:

  • 1/4 cup dried apricot
  • 1/4 cup golden raisins
  • 1/4 cup carrots, finely shredded
  • 1 1/4 cup 100% orange juice
  • 2 1/2 cups flour (use gluten-free flour if preferred)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp cardamom powder
  • 1/2 tsp ground anise
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 cup cashews, finely chopped
  • 1/2 cup melted coconut oil (note: melt a little extra to grease pan with)
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp vanilla extract (use organic if possible)
  • 1 tbsp fresh ginger
  • 2 tbsp maple syrup

Directions:

  1. Preheat oven to 350 degrees.
  2. Soak dried fruits and shredded carrots in orange juice. Set aside in fridge.
  3. Whisk together flour, salt, baking powder, baking soda, cardamom powder, anise, nutmeg and cinnamon together in a large bowl. Once incorporated, add cashews.
  4. In a separate bowl, whisk together melted coconut oil, ginger, apple cider vinegar, vanilla extract and maple syrup. Add orange juice/carrot/fruit mixture.
  5. Slowly combine contents of both bowls. Fold everything together gently with a spatula and mix until thoroughly incorporated. Be careful not to overwork the batter, or the cake might fall apart while baking!
  6. Grease a large 12×18 rectangular cake pan* and pour batter in evenly.
  7. Bake in oven for 25-35 minutes. After the 25 minute mark, use a toothpick to test and see if the cake needs more time.
  8. Once the cake has thoroughly cooled, cover with your favourite icing and serve!

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Enjoy! Makes about 12 servings, perfect to share with as many loved ones as possible.

*Note: This recipe can be used to make cupcakes instead, simply use a cupcake tray instead and lower the cooking time accordingly.