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.

Cashew Cream Alfredo with cremini mushrooms and kale     

Post by Megan Stulberg

On my way home from the gym one day last week, I decided to quickly do some grocery shopping. Before I knew it I found myself in front of a boxed macaroni and cheese display, lost in a daydream-like stupor for at least five minutes. Finally I managed to fight the craving and tear myself away, then opted to make this similar (but healthier) comfort food instead.


Ingredients:

  • 1 cup gluten-free penne pasta of your choice (I prefer corn)
  • 2 cups chopped kale leaves
  • 1 cup raw cashews
  • 1/2 cup cremini mushrooms, sliced thinly
  • 1/4 cup nutritional yeast
  • 1/4 cup unsweetened almond milk
  • 2 tbsp vegan butter (I used Earth Balance)
  • 2 tbsp paprika
  • 2 tbsp garlic powder
  • 2 tbsp cold-pressed EVOO
  • Dash of sea salt and black pepper

Directions…

  1. On stovetop, bring medium pot of water to a boil. Reduce to simmer.
  2. Add pasta, cover, then let cook for 15 minutes or until all water has evaporated and pasta is soft.
  3. Drain pasta, then put back in pot and set aside.
  4. In high-speed blender or food processor combine cashews, nutritional yeast, paprika, salt, pepper, butter and milk. Blend until a thick sauce has been created. If desired, add more milk for a creamier texture.
  5. In large saucepan, heat oil until it sizzles. Reduce heat and add mushrooms. Cook for 5 minutes until browned. Add kale and continue sautéing until leaves have wilted and shrank down in size.
  6. Stir sauce into pasta in pot. Add mushrooms and kale, then mix thoroughly until incorporated. Top with additional paprika and salt before serving.

Serve hot and enjoy immediately! Makes 2 large portions.

Super Easy Tofu & Veggie Rice Bowl

By contributor Megan Stulberg

I used to despise tofu but it has quickly become my favourite plant-based protein to cook with! I love making this dish because it uses minimal ingredients, takes no more than 15 minutes to prepare, and the tofu is so flavourful.

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Ingredients…

  • 1 350g package extra-firm tofu (organic if possible)
  • 1 medium avocado, cored and sliced
  • 1 cup cremini mushrooms, sliced
  • 1 cup raw spinach, washed
  • 1/2 cup whole-grain brown rice
  • 1/4 cup gluten-free soy sauce
  • 2 tbsp nutritional yeast flakes
  • 2 tbsp cold-pressed extra virgin olive oil
  • 1 tbsp ground basil
  • 1 tbsp ground rosemary
  • Salt and pepper, to taste

Directions…

  1. Boil water. Add rice and cook covered for 10 minutes. Drain and set aside.
  2. Press tofu for 15 minutes to remove excess water. Slice entire block into large, thin triangles.
  3. On medium heat in a large saucepan, heat dash of olive oil until it sizzles.
  4. Place tofu in pan. Add soy sauce, nutritional yeast, seasonings and additional olive oil slowly while the tofu cooks. Flip regularly. Once dark in colour and firm in texture, remove from heat and set aside.
  5. In same saucepan, saute mushrooms until golden brown in colour.
  6. Mix together rice, tofu, mushrooms and spinach in large bowl.
  7. Serve topped with avocado slices and a dash of black pepper.

Makes 2 portions (I usually pack the leftovers as lunch the next day!)

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)

Holiday Feast: Five Fast Recipes at your Fingertips

By Megan Stulberg

So I survived my first vegan holiday! Somebody congratulate me! Being the overachiever that I am I opted against a generic tofurky dish and instead created a five-part Christmas meal that’s vegan, gluten-free, healthy and versatile. The results (and the leftovers) were to die for.

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~Chunky Mushroom Gravy~

Ingredients:

  • 2 cups cremini mushrooms, diced
  • 1.5 cups gluten-free vegetable broth, chilled
  • 1 small onion, finely diced
  • 4 cloves of garlic, finely minced
  • 4 tbsp nutritional yeast
  • 2 tbsp tapioca flour
  • 1/2 cup red wine or cooking sherry (red wine will give it a slightly heavier taste)
  • 2 tsp dried thyme
  • 2 tsp dried parsley (feel free to substitute for other spices/herbs that better suit your tastebuds)
  • 2 tbsp gluten-free soy sauce
  • Dash of salt and pepper, to taste

Directions:

1) Rinse mushrooms and dry thoroughly.

2) In a skillet over medium heat, sauté the garlic, onion and herbs for about 4-6 minutes until softened. Add a splash of vegetable broth.

3) Add the mushrooms and red wine to the skillet. Stir occasionally for 2-3 minutes.

5) Combine the nutritional yeast, tapioca flour and soy sauce in a bowl. Add mixture to the skillet and wait a few minutes for the gravy to thicken, stirring frequently.

6) Pour in the remaining vegetable broth. Keep stirring. If the gravy is not thickening properly, add a dash more nutritional yeast.

7) Add the salt and pepper to taste. Reduce heat to low and let simmer for about 10 minutes.

8) Serve hot hot hot!

The gravy can be made in advance and chilled, just heat up before serving. Makes 4-6 side servings.

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~Lime Chickpea Salad~

(Adapted from Oh She Glows. Angela is a genius.)

Ingredients:

  • 1 large can of chickpeas, rinsed and drained
  • 2 cups spinach
  • 1/4 cup red onion, finely chopped
  • 2 limes, juiced
  • 1/4 lemon, juiced
  • 1/2 cup cilantro, chopped
  • 2 cloves of garlic, diced
  • 2 tsp dijon or honey mustard (I used dijon, because y’know, vegan)
  • 1 tsp olive or coconut oil
  • Dash of salt and pepper, to taste

Directions:

1) Chop the spinach very finely in a food processor. Place the chopped spinach in a large bowl with chickpeas and onion, then set aside.

2) Using the food processor again, make a dressing by adding the lime juice, garlic, cilantro, mustard, olive oil, salt and pepper. Process for about 20 seconds.

3) Pour dressing into the large bowl and stir all ingredients together. Let sit for about 10 minutes, then serve.

Serves about 3-4 main dishes or 6 side dishes.

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~Pear, Orange & Apple Infused Cranberry Sauce~

Ingredients: 

  • 2 cups frozen or fresh cranberries
  • 1 pear, peeled and chopped
  • 1 gala apple, peeled and chopped
  • 1/2 cup fresh orange juice
  • 1/4 cup organic 100% maple syrup
  • 1/4 cup organic sugar (can substitute by adding a dash more maple syrup instead)

Directions: 

1) Add cranberries, orange juice and maple syrup to a medium pot. Bring to a boil and let simmer for a few minutes.

2) Add the apple and pear once the cranberries begin to melt. Add sugar if desired. Stir regularly.

3) Reduce heat and let simmer on low for 5 minutes until texture is thick and gooey. Remove from heat and chill until ready to serve.

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~Maple Cinnamon Sweet Potatoes~

Ingredients:

  • 4 small sweet potatoes
  • 2 tbsp organic 100% maple syrup
  • 1 tsp cinnamon
  • 1/2 cup unsweetened almond milk (optional)
  • Dash of salt and pepper, to taste

Directions:

1) Wash, peel and cut the sweet potatoes into small chunks.

2) Bring water in a medium pot to a boil. Submerge the sweet potatoes for 5-8 minutes until tender.

3) Remove from heat and rinse the potatoes under cold water. Place in a large bowl and mash thoroughly. Add maple syrup, cinnamon, almond milk and additional seasonings. Combine ingredients until the desired consistency is reached.  Serve immediately.

Serves 4-6 sides.

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~Gluten-Free Stuffing~

I made the exact same recipe that I posted on Vegan Girlfriend a couple of weeks ago! For my original gluten-free stuffing recipe, click here.

Easy Vegan Holiday Season: Day 5

By Megan Stulberg

As a Celiac, I haven’t had stuffing with Christmas dinner in far too long…and it was always my favourite part! So this year I decided to finally bite the bullet and try making my own. It was much easier to make than I had expected. Here’s my recipe for a delicious gluten-free vegan stuffing that skips all of that heavy cream/chicken broth malarkey.

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Gluten-Free Vegan Stuffing

  • 1 loaf whole grain gluten-free bread
  • 1/2 cup chopped celery
  • 2/3 cup white mushrooms, finely diced
  • 2/3 cup organic seaweed, crumbled
  • 1/2 cup fresh lemon juice
  • 3 tbsp gluten-free soy sauce
  • 2 tbsp olive oil
  • 3 cloves of garlic, finely diced
  • 1/4 cup parsley, chopped
  • 1/4 cup basil leaves, crushed
  • 1 cup gluten-free vegetable broth
  • 2 tsp salt
  • 2 tsp black pepper

Directions:

1) Prep: If you’re using a frozen gluten-free loaf of bread, remove from freezer and let thaw for 1 hour at room temperature before use. Preheat oven to 350 degrees. Use a cooking spray or vegan butter to lightly grease a shallow baking dish.

2) Cut 8-10 bread slices into small cubes. Set aside in a large bowl.

3)  Add 1 tbsp of olive oil to a medium skillet over high heat. Turn down to medium heat once the oil sizzles. Sauté garlic for 1 minute, then add celery and cook for an additional 2 minutes. Add the mushrooms and stir consistently until the mushrooms darken.

4) Add the vegetable broth, soy sauce and lemon juice. Let everything cook for a few minutes, stirring occasionally.

5) Remove mixture from heat and pour overtop of the bread cubes. Add the seaweed, salt, pepper, oil, parsley and basil. Toss all ingredients together until the bread is thoroughly soaked. If desired, add a splash of water.

6) Transfer mixture to the shallow baking dish and place in oven. Cook covered for 20 minutes, then uncovered for an additional 10-15 minutes if you prefer stuffing to be more brown.

7) Remove from oven and let dish cool for 30 minutes. Try serving with tofurky, cranberry sauce and roasted veggies.

Makes 6 side servings.