Tag Archives: mushrooms

Vegetarian Grilling: Vegetable Tofu Skewers

One of my go-to dinners for summertime is grilled veggies. There are so many great vegetables to choose from and they taste amazing over an open flame. As summer winds to a close and fall puts that nip in the air … I can’t help but want to wander out to my grill and give it some more love before it’s too cold to use it. (Though, I’m not afraid to grill year-round.)

Being constantly busy with work and school, I need quick healthy meals to keep my body in working order. Here’s a little diddy I came up last night. I hope you enjoy it as much as we did. (No leftovers! Ha!)

What you will need:

  • 1 pkg. of baked tofu
  • 2 zucchinis
  • 1 container of mushrooms (I chose crimini)
  • 3 skewers
  • spices
  • salt & pepper
  • oil/butter/non-stick spray

Serves two. All ingredients are organic.

Note: Tofu tends to stick, so make sure it’s properly oiled before putting it on the grill.

Let’s get started!!!

  • Pre-heat the grill.
  • Wash the zucchini, and slice into 3/4 inch thick rounds.
  • Wipe the mushroom caps with a damp cloth to get the dirt off, cut the stems off.

  • Open up the tofu and cut into about 1 inch chunks (I got 8 chucnks out of mine).
  • Sprinkle mushrooms and zucchini with salt, pepper, and your favorite grilling spices. I used pepper, garlic salt, and McCormick’s “Savory” blend.
  • Skewer your items in whatever order you choose.

  • I melted a couple tablespoons of butter mixed with a couple tablespoons of olive oil to brush on my veggies so they don’t stick to the grill grates. You can use whatever you want to keep it from sticking.
  • I turned my grill all the way to low beause it runs hot, but probably somewhere between low to medium will be perfect for cooking these.

  • Turn every 3-5 minutes, so they get a little char on them, but don’t burn. Brush them again with the buttler/oil mixture,
  • Remove after about 15 minutes and serve!

They are tasty on their own, or you can dip them in teriyaki sauce. Enjoy!

What’s your favorite food to grill?

Until next time, I send you peace, love, and good energy.

~Sharon

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Goat-Cheese Mushroom Tart

Oh boy is this a decadent treat! This mushroom tart I only whip up on special occasions … since it’s pretty fattening with the butter, cheese, and pastry. Everything in moderation  right? Right! However, it is a wonderful dish to serve at a vegetarian dinner party.

This recipe is from Step-by-Step Vegetarian Dinner Parties by Sue Ashworth.

Serves 4

  • 8 ounces frozen filo pastry, thawed (I used puff pastry because it takes less butter/fat)
  • 1/2 cup melted butter
  • 1 T hazelnut oil
  • 1/4 cup pine nuts
  • 12 ounces of mixed mushrooms, such as buttons, cremini, oyster and shiitake.
  • 2 T chopped fresh parsley
  • 8 ounces of goat cheese, softened
  • salt & pepper
  • springs of parsley for garnish
  1. Cut the sheets of filo pastry into pieces about 4 inches square, and use them to line 4 individual tart pans, brushing each layer with melted butter. Line the pans with foil or baking parchment and baking beans. Bake is a preheated oven at 400 degrees F for about 6-8 minutes, or until light golden brown. Remove the tart pans from the oven and take out the foil or baking parchment and beans carefully. Reduce oven temperature to 350 degrees F. (In the alternative, use whatever kind of crust you want or prefer. I use puff pastry. I simply thaw it and cut it to the size of my tortilla bowls and bake until golden brown.)
    Cut the puff pastry to the size of my tortilla bowl molds, pressed another tortilla bowl down on top and baked. #lifehacks

    Cut the puff pastry to the size of my tortilla bowl molds, pressed another tortilla bowl down on top and baked. #lifehacksSee! Pretty! Even without fancy tart dishes.

    See! Pretty! Even without fancy tart dishes.

  2. Put any remaining butter into a large saucepan with the hazelnut oil, and fry the pine nuts until golden-brown. Lift them out with a slotted spoon and drain them on paper towels. (I just cooked them in with my mushrooms – I was being lazy!)
  3. Add the mushrooms to the saucepan and cook gently, stirring frequently, for about 4-5 minutes. Add the chopped parsley, and season to taste with salt and pepper.117119
  4. Spoon an equal amount of goat cheese into the base of each cooked tart. Divide the mushrooms between them, scatter the pine nuts on top.120
  5. Return to the oven for 5 minutes to heat through, and then serve the, garnished with sprigs of parsley. Serve with a small side salad … or in my case a side of Creamy Baked Fennel.125

Until next time, I send you peace, love and good energy.

~Sharon

Hashbrown Breakfast Skillet

I hate a boring breakfast … that’s why I’ve created tasty-wacky creations such as my Cornbread Breakfast Skillet. This next recipe is one of my favorite go-to breakfasts. It can be changed up to be taco-style with salsa, cheddar cheese, and sour cream on top. Or it can be dressed up as gourmet with goat cheese and pine nuts. Here’s one of my basic recipes. I threw in the artichoke hearts in because I needed to use them up. Feel free to add or subtract any of the ingredients to fit your family’s taste.

Serves Two Moderately Hungry People

What you’ll need:

  • 6 small red potatoes, shredded
  • 2 morning star patties, crumbled
  • 2-3 ounces of mushrooms, chopped
  • 4 ounces of artichoke hearts, chopped
  • 3-4 eggs
  • blue cheese crumbles, for garnish
  • butter/oil
  • salt & pepper

Heat oven to 375 degrees F.

Meanwhile, bring a pot of salted water to a boil. Add shredded potatoes, boil for 1-2 minutes, drain into fine mesh sieve or colander. 

In a large cast iron skillet heated to medium, add sausage, mushrooms and artichoke hearts. Fry until slightly brown and crispy. Remove from skillet and set aside for later. 

Get the skillet hot again. Add oil or butter of your choosing. Then add the shredded potatoes. Fry until brown and crispy on both sides, about 6-8 minutes on each side. Add more oil/butter as needed to keep frying the potatoes up nicely.

*Note* The trick to great crispy hash brown is not moving them around too much. If you move them around … the starch in them gets all gooey and that’s what gives you chewy potatoes. The blanching process we started out with helps rid the potatoes shreds of some of their starch so they will fry up nicely.

Next, layer the sausage, mushroom, artichoke mixture on top of the hash brown layer. Crack the eggs over the top. Season with salt and pepper. Bake in the oven for 15-20 minutes. Or until the eggs are cooked to your liking. I like mine well-done. Top the skillet with a sprinkle of blue cheese and serve it up!

How do you overcome the boring-breakfast blues?

Until next time, I send you peace, love, and good energy.

~Sharon

Crispy Tofu Bowl

Recipe inventing comes naturally to me … I am constantly thinking of new combinations in my head. Sometimes, I challenge myself to make an exciting dish out of what’s already in my kitchen/garden. I also don’t have much time, so I usually come up with these ideas when I’m at school or work … I jot a few things down, use some of the cooking techniques I’m familiar with, and then throw in a new twist.

Here’s yet another one of those concoctions … I wasn’t sure about it at first, but it turned out splendid and it got the stamp of approval from my Sweetie.

What you will need:

  • 8 ounces of tofu, thinly sliced.
  • a cup of broccoli florets
  • 15-20 shiitake mushrooms, cleaned and stems removed
  • 1 lb or green beans, washed and cut into 1 inch pieces
  • skillet
  • oil or butter
  • salt and pepper
  • Blue cheese crumbles for garnish

Saute` tofu over medium heat until crisp, season with salt and pepper, remove from pan and place into a bowl until later. 

Saute` mushroom caps until brown, season with salt a pepper, remove from pan and place in bowl with tofu. 

Turn up the heat to medium-high and add the green beans and broccoli and char.  Season with salt and pepper. This will cook the vegetables slightly while giving them a nice smoky flavor. 

Now push the vegetables to one side of the pan and add the tofu and mushrooms back to the pan to warm them through. 

To plate: Place a large scoop or two of vegetables to a bowl. Then put down a layer of mushroom, top with the tofu and then sprinkle on the blue cheese. The blue cheese gives a nice creamy element to the crisp veggies and tofu while adding a nice punch of flavor to the dish.

Please let me know what you think in the comments section. I always love hearing feedback.

Until next time, I send you peace, love, and good energy.

~Sharon

Cornbread Breakfast Skillet

Cornbread for breakfast? Yes! I just said that. I have an on-again/off-again relationship with eggs, and I want a healthy meal that’s not the same old boring breakfast items you can find anywhere.This is what my silly brain came up with this morning while I was drifting somewhere between sleep and consciousness.

I will note I was under a bit of stress as to what to do with the large amount of leftover cornbread from last night’s vegan chili extravaganza – which explains my wierd dreams of cornbread for breakfast today.

What you will need:

  • Some left over cornbread
  • 3 eggs
  • vegetarian sausage
  • 5 mushrooms, sliced thick
  • a bit of onions, sliced
  • 2 T. soy milk (or whatever milk you like)

In a skillet on medium, add some oil or butter. Then add the sausage, mushrooms, and onions to the pan. Season with salt and pepper. 

As you can see, I had two morning star sausage patties, and two links … I just used a mixture. Once everything is nice and brown and yummy, remove from the pan and set aside to be added back in later. (I chopped up the sausage into bite-sized chucks).

Next, scramble the eggs in a bowl with the soy milk. Season with salt and pepper. Then, crumble the cornbread into the bowl in bite sized chunks. This sort of reminded me of making french toast. I mixed the chunks around until the cornbread had absorbed most of the egg mixture (there was still a bit of egg at the bottom – no big deal)

Now be sure to add a pat of butter or some more oil to your pan before you put your egg-cornbread mixture in there. Add the mixture, and fry up over medium to medium low heat. You want the eggs to cook, not burn.

Once the eggs look cooked, and the cornbread is a bit toasted looking, add the mushrooms, sausage, and onions back in. Mix to combine and warm through.

I plated mine by topping it with grated cheese, some green onion, and added some hot sauce to the side. It was savory, satisfying, and filling! This is definitely not a boring breakfast.

How do you spice up your breakfast? Please tell me in the comments.

Until next time, I send you peace, love, and good energy.

~Sharon

Vegetarian Grilling: Vegetable Tofu Skewers

One of my go-to dinners for summertime is grilled veggies. There are so many great vegetables to choose from and they taste amazing over an open flame. As summer winds to a close and fall puts that nip in the air … I can’t help but want to wander out to my grill and give it some more love before it’s too cold to use it. (Though, I’m not afraid to grill year-round.)

Being constantly busy with work and school, I need quick healthy meals to keep my body in working order. Here’s a little diddy I came up last night. I hope you enjoy it as much as we did. (No leftovers! Ha!)

What you will need:

  • 1 pkg. of baked tofu
  • 2 zucchinis
  • 1 container of mushrooms (I chose crimini)
  • 3 skewers
  • spices
  • salt & pepper
  • oil/butter/non-stick spray

Serves two. All ingredients are organic.

Note: Tofu tends to stick, so make sure it’s properly oiled before putting it on the grill.

Let’s get started!!!

  • Pre-heat the grill.
  • Wash the zucchini, and slice into 3/4 inch thick rounds.
  • Wipe the mushroom caps with a damp cloth to get the dirt off, cut the stems off.

  • Open up the tofu and cut into about 1 inch chunks (I got 8 chucnks out of mine).
  • Sprinkle mushrooms and zucchini with salt, pepper, and your favorite grilling spices. I used pepper, garlic salt, and McCormick’s “Savory” blend.
  • Skewer your items in whatever order you choose.

  • I melted a couple tablespoons of butter mixed with a couple tablespoons of olive oil to brush on my veggies so they don’t stick to the grill grates. You can use whatever you want to keep it from sticking.
  • I turned my grill all the way to low beause it runs hot, but probably somewhere between low to medium will be perfect for cooking these.

  • Turn every 3-5 minutes, so they get a little char on them, but don’t burn. Brush them again with the buttler/oil mixture,
  • Remove after about 15 minutes and serve!

They are tasty on their own, or you can dip them in teriyaki sauce. Enjoy!

What’s your favorite food to grill?

Until next time, I send you peace, love, and good energy.

~Sharon