MUSHROOM AND CABBAGE FILLING FOR PIROGIES AND PIROSHKY

MUSHROOM AND CABBAGE FILLING FOR PIROGIES AND PIROSHKY

This recipe is best cooked slowly on the stove top. Bags of colesalw mix can be substituted for the chopped cabbage. The amounts are not exact as this is more of a method than a recipe.

INGREDIENTS

1-2                onions
1/4-1/3          head of cabbage
2 pounds      mushrooms
2-3 Tblsp      mushroom seasoning
1/4-1/2 tsp    black pepper

3 to 4 cups   sauerkraut (optional).  My sauerkraut was made with carrots. 

DIRECTIONS

1. In batches, chop all of the vegetables in a food processor.

2. Place vegetables and seasonings into a large pan and cook slowly until the mixture turns dark. You will need to stir frequently and add a little water if required. But before using,  all the water must be evaporated.  I typically cook the mixture for 3 to 4 hours adding the optional sauerkraut in the last half hour.

3.   Once the mixture has cooked it can be used to fill pirogies and piroshky.

4. Enjoy!


Note: This is what it looks like at the start of cooking.

STUFFED PEEPERS WITH SOY CURLS

These peppers are extremely flavourful and will not disappoint. If there are any leftovers, they freeze really well.

STUFFING INGREDIENTS 

3 cups          soy curl crumbs

1 1/2 cups    onions, chopped

2 Tblsp        mushroom seasoning or bouillon powder of choice adjusted to taste

4 cloves       garlic, minced

1/3 cup        tomato sauce

2 Tblsp        hot pepper paste

1/2 tsp         cumin

1/2 tsp         black pepper

1/3 cup        parsley, chopped

1/3 cup        cilantro, chopped

1 1/4 cup     jasmine rice, or rice of choice

6-8              bell peppers. I like to use a mix of colours

SAUCE INGREDIENTS 

4 cups          water

2/3 cup        tomato sauce

2 Tblsp        tomato paste

4 Tblsp        mushroom seasoning or bouillon powder of choice, adjusted to taste

1 tsp            black pepper

1/4 tsp         stevia or brown sugar to taste( about 1 Tblsp) 

INSTRUCTIONS

1.  Rehydrate soy curl crumbs in 4 cups of water or broth of choice. Set aside for about 15 minutes. There should not be much liquid remaining and you do not need to drain it. 

If you are using soy curls, but not the crumbs, you will need to drain off the excess liquid.

2. Mix all of the stuffing ingredients and set aside. 

3. To make the sauce place everything into a pot, mix and bring to a boil. Set aside.

4.  To de-seed the peppers, I like to cut around the stem, remove it  and carefully remove any membranes or seeds with the tip of a spoon.

5. Using a small spoon,  fill the peppers with the stuffing and place in a stove top safe and  oven safe pot or pots with a lid. Ensure the peppers are standing upright. Add the sauce to the pan or pans and bring to the boil with the lid on.

6. Once boiling,  reduce the heat and cook for 25 minutes.

7. Meanwhile preheat oven to 400 F. Once the peppers have cooked on top of the stove for 25 minutes, place in the oven for 30-35 minutes until rice is cooked.

8. Carefully remove from the oven remembering the handles and lid will be hot.

9.  Enjoy!

Note

This filling also works very well in cabbage rolls and grape leaves.

 

AIR-FRIED FALAFEL

These humble chickpeas turn into a delicious main dish without a lot of effort. My family enjoys them with a little mustard served on the side, although a sour cream dill sauce is  delightful too. Recipe  for dill sauce is below. 

Ingredients

1 1/2 cups          dried chickpeas, soaked overnight, but not cooked, drained and 

                           rinsed

1 small               onion, roughly chopped

3-4 cloves          garlic, minced

1/2 cup               parsley, chopped

1/2 cup               cilantro, chopped

2 tsp                   cumin

1 tsp                   coriander

1/2 tsp                black pepper

4 Tblsp               mushroom seasoning, or bouillon powder of choice, ( adjust to taste)

1/8 tsp                cayenne pepper powder

3 Tblsp               hot pepper paste

1-2 tsp                chili garlic sauce

2-3 cups             panko bread crumbs

Instructions

1.  Place all of the ingredients, except the breadcrumbs into a food processor or strong blender and blend until the mixture is finely ground, but not a paste.

2. Transfer to a mixing bowl and add the bread crumbs.  Add enough bread crumbs so that the mixture  holds together to make a patty. I find adding half of the crumbs and  letting the mixture sit for 10-15 minutes allows the crumbs to  absorb the liquid. Add more crumbs if required. 

3  Preheat air fryer to 375 F. Place patties into the air fryer being sure not to crowd them too much. Cook for 15 minutes, turning when prompted to by the air fryer.

4. Enjoy!

SIMPLE SOUR CREAM DILL SAUCE

1 cup         sour cream

2 Tblsp      fresh dill, more if desired

1 Tblsp      lemon juice

1/2 Tblsp   mushroom seasoning

1/4 tsp       black pepper

1 clove      garlic, minced

Instructions

1.  Mix all ingredients together is a small bowl.

 

     

HEARTY PLANT BASED STEW WITH RED WINE

I love Instapot cooking. You can make it in the morning and let it sit on the keep warm function until you are ready to eat it. I used a 6 quart Instapot for this recipe.

Ingredients

1                         onion, chopped  

3 cloves              garlic, minced

1 cup                  dried, small mushrooms, rinsed

2                         carrots, cut in  large chucks

4-5 medium       potatoes, cut into large chucks

2 stalks              celery, diced

1 cup                 red wine,

1 1/2 cup           broth, I use mushroom broth

1  14 oz             can diced tomatoes

1  19 oz             can  black eyed peas, but any kind will do 

3-4 Tblsp          mushroom seasoning, use less if your broth is salted

1/2 tsp               smoked paprika

1/2 tsp               black pepper

1/4 cup              quick oats

Instructions

1.   Place everything but the oats into the Instapot and give it a good stir.

2.   Sprinkle the oats on top of the stew, but do not stir or you might get the burn notice while cooking.

3. Seal  and set Instapot to high pressure cooking for 6 minutes. Let pressure come down naturally. Stir in the oats. 

4. Adjust seasonings to your taste.

5. Enjoy!

VEGETABLE DOLMA ( STUFFED GRAPE LEAVES)

These vegetable dolma are easy to make, but do take a little time to prepare. This recipe uses about a half of a jar of grape leaves

Ingredients 

1                 onion, chopped, about 1 cup

2                 cloves garlic, minced

1 cup          mushrooms, diced finely

1 small       zucchini, diced finely

1/4 cup       parsley, chopped

1/4 cup       cilantro, chopped

1 tblsp        dill, chopped finely

1 cup          rice

1 1/2 tblsp  tomato paste

2 Tblsp       red pepper paste

1/4 cup       roasted walnuts, chopped

2 Tblsp       mushroom seasoning, or other bouillon powder of choice to taste

 1                lemon , juiced

1/2 tsp        black pepper

1 jar           grape leaves, rinsed and drained

2 cups        broth of choice for baking.

Instructions

1.  In a bowl, combine all of the ingredients, but the grape leaves and broth for baking. Mix well, ensuring that the tomato and pepper paste are well incorporated

2.  To assemble, lay a grape leaf shiny side down. Take about 1 Tblsp of the filling and place it near the base of the leaf. Starting at the bottom, fold the leaf over the filling, and then fold in the sides. Try and keep it tight. Continue rolling the dolma until it is rolled up like a burrito. Continue making all of the dolma until the filling is used up. 

3. Place the rolled dolma seam-side down in a small roasting pan. Stacking the dolma is okay. 

4. Pour the broth over the dolma until it comes up to the top of the dolma, but does not cover completely.

5.  Cover with a lid and bake at 350 F for 45-60 minutes.

6.  Enjoy.

NOTE

Some of my grape leaves were small, so I combined two leaves side by side or cut a leaf in half and used it to make a  bigger leaf by placing it across the bottom of a second leaf.

STUFFED SWEET POTATOES

These are a flavour packed bowl of goodness. The result is a soft stuffed sweet potato, and should be transferred to a plate with care so it doesn't break. They will still taste great, just not be as pretty.

 Ingredients

4 medium       sweet potatoes

1 19 oz can     black eyed peas, or your favourite type of bean

1 cup              quinoa, cooked, 

1                     red bell pepper, finely diced

1 small           red onion, finely diced

2   cloves       garlic, finely diced

1 tsp               cumin

1/2  tsp           smoked paprika

1/2 tsp            chili powder

2 Tblsp           nutritional yeast

2-4 Tblsp        mushroom seasoning

1/4 cup           cilantro

Instructions

1.  Prick the sweet potatoes all over.  Bake the sweet potatoes in a 400  F oven until soft and cooked through. 

2. Meanwhile prepare the filling . Sauté the onion, red pepper and garlic for a few minutes until soft. Set aside.

3.  Once the sweet potatoes are baked and cool enough to handle, carefully cut in half. Scoop out the pulp into a bowl without tearing the outer skin and reserve the skins

4.  Mash the sweet potato pulp and add the onion mixture, quinoa, beans, and all the spices, including the cilantro.

5   Adjust the seasonings to your taste. If the sweet potatoes were quite large you may want to double the seasonings, but be sure to taste  in order to avoid over-seasoning.

6.   Serve warm. Garnish with additional cilantro and red pepper is desired.

7.   These result in a soft sweet potato , so handle with care when transferring to a plate or serving dish.

8.   Enjoy!

 

STEAMED SOY CURL 'PORK' BUNS

These steamed buns are very simple to make and taste great served with a dipping sauce of your choice, although I  recommend a sweet chili sauce. Please refer to the Note at the bottom of the recipe for instructions regarding the parchment paper.

 Dough

2 1/4 cups        All Purpose Flour

1/3 cup            Sugar

1 Tblsp            Baking Powder

Filling

1/2 lb               Soy Curls Rehydrated, and weighed after rehydrating

1/4 cup            Green Onions, Chopped

1/3 cup            Water

3 Tsp               Soy Sauce

2 Tsp               Hoisin Sauce

1 Tblsp            Sugar

1 Tblsp            Cornstarch

Instructions

1. Place flour, sugar and water in the bowl of a food processor.
2. With the motor running, add in 2/3-1 cup of hot water. Start with the lower amount and allow the food processor to work and add water until a ball is formed.
3. Cover with plastic wrap and allow dough to rest for 30 minutes. Longer is ok.
4. Chops larger pieces of soy curls into smaller pieces if desired using either a knife or  kitchen shears.
5. Place all filling ingredients into a small pot and cook until mixture is bubbling and thick.
6. Allow mixture to cool.

Assembly

1.  Remove dough from plastic wrap and roll into a log shape. 
2.  Cut log into 12 equal pieces.
3.  Lightly flour countertop surface and roll each piece. 
4.  Place a small amount of filling in the center of the dough. Try to keep any filling from touching the edges of the dough.
5.  Pull the edges of the dough up above the dough and pinch the pulled pieces together to form a ball. Make sure it is sealed well.
6.  Place on a parchment lined steamer basket, being sure not to crowd the buns as they will expand during cooking. Cook in batches if required. 
7. Steam over boiling water for 10 minutes.  Remove from steamer.
8. Enjoy. 

Note

I use parchment paper that has been manufactured for steamer baskets. It has holes already punched in it. If you do not have prepunched parchment paper then you can tear parchment paper into smaller pieces that will fit under each bun making sure the bun does not touch the steamer basket. This will allow the steam to come up nicely around each bun.

 SOY CURL CHICKENLESS STEW

I find soy curls are a very versatile ingredient and the beauty of this recipe is that they are used without needing to rehydrate before using them. They are added to the stew dry.

Ingredients

1     small onion, diced (about 3/4 cup)

6     cloves garlic, minced, about 1 tblsp

1/2   tsp poultry seasoning

1/4   tsp black pepper

 1    cup frozen diced carrot

3     cups broth, I used mushroom broth (I use water mixed with mushroom 

       seasoning)

4     oz. dry soy curls

2     potatoes, cut  into bite sized pieces

1/2  cup nutritional yeast

1     cup frozen green peas

       Additional mushroom seasoning to taste 

       Hot cooked rice to serve

Method

1. Cook onion and garlic in a pot until onion is translucent.
2. Add in poultry seasoning and black pepper. Stir.
3. Add in carrots, broth, soy curls, potatoes and nutritional yeast. Cook about 20 until the potatoes are cooked through. stir as required to avoid burning.
4. Stir in frozen peas and cook a few minutes until they are hot. 
5. Serve over rice. 
6. Enjoy!

                     Taco Soup 

I use my Instapot almost daily  With this soup you measure, set the timer and walk away. 

Ingredients

1    cup onions, diced

1    cup dry soy curls, crumbs work very well in this recipe

4    cups mushroom broth ( I use water plus 4 Tblsp mushroom seasoning)

2    cups canned tomatoes

2    cups tomato sauce

2    cans black eyed peas, or your favourite bean

4    cups corn, frozen

4    Tblsp Taco Seasoning, I used Club House Brans

1/2  tsp black pepper, or to taste

1/8  tsp stevia, or to taste

  

       Salt and pepper to taste.

Method

1.  Place all ingredients, except cilantro, in a 6 quart instapot and cook for  

     5 minutes on Pressure cook setting. Allow pressure to release naturally.  

2.  Serve with cilantro sprinkled on top.

3.  Enjoy!

TIP

I think adding a chopped jalapeno or frozen chopped carrots would also be tasty.

Carrot Dogs

Carrot Dogs

This tastes surprisingly like an actual meat hot dog, or at least as I remember they taste. I usually start these the day before so they have lots of time to sit in the marinade.

Ingredients

8-12 long thinner carrots, peeled but left whole with top and tail removed
water for boiling

Marinade

1 tsp garlic powder
1/2 tsp vegetable stock powder
2 Tablespoons liquid smoke
3 Tablespoons maple syrup
1/4 cup red or white wine vinegar
1/4 cup soy sauce

1. Boil the carrots in the water until just soft. Do not overcook.

2. Mix all the ingredients for the marinade in a small bowl and transfer to a large ziplock bag.

3. When carrots have finished cooking and have cooled, add them to the bag.

4. Let carrots marinate overnight. In the morning turn the bag over and continue to marinate until ready to cook.

5. Grill on the BBQ or cook in the oven with the marinade.

Enjoy!

Tip

I serve mine with all the fixings, including cooked onions, mustard, relish, ketchup, onions, sauerkraut,  and leftover cheese sauce

Lasagna

Lasagna

This is an adaptation of Chef AJ's disappearing Lasagna recipe. This recipe takes a quite a bit of effort so give yourself lots of time to prepare. This makes 2 - 9x13 inch pans.

Ingredients

Mushroom Layer

2 lbs fresh mushrooms, sliced
2 garlic cloves, minced
1/4 cup soy sauce
1 large onion

Bean / Potato  Layer

2- 19 oz can navy beans, rinsed and drained
1 cup cooked white potato , diced
3 Tablespoons white miso
1/2 cup nutritional yeast
2 Tablespoons lemon juice
1/8 teaspoons red pepper flakes
1/2 cup water, or more to bring the mixture to a thick consistency

Additional Ingredients

2 lbs frozen chopped spinach, defrosted and squeezed dry
1-2 cups frozen corn, defrosted
1-2 boxes no boil oven ready lasagna noodles
4 jars favourite pasta sauce. I use tomato and basil lite by Ragu
nutritional yeast for sprinkling on top of lasagna

Directions

Mushroom Layer

Add mushrooms, garlic and onion to the pan and cook until all the liquid has disappeared and the onion is well cooked.

Add soy sauce and continue cooking until the liquid has evaporated.

Set aside.

Potato Bean Layer 

Add all the ingredients to a food processor and mix until it is creamy and smooth.

Set aside.

To Assemble

Pour 1-2 cups of pasta sauce in bottom of each of the 9x13 pans.

Cover with a layer of noodles.

Top noodles with a layer of the potato / bean mixture. This should use up all the the mixture.

Top with spinach.

Add mushrooms on top of the spinach.

Divide half of the corn between the two pans.

Top with a layer of noodles.

Add a layer of sauce.

Add a layer of corn. This should use up the remaining corn.

Top with noodles.

Add a layer of sauce.

Sprinkle with nutritional yeast.

Bake in a preheated 350F  oven  for 60 minutes. Let rest for 15 minutes before serving.

Enjoy!

Pineapple Black Bean Enchiladas

Pineapple Black Bean Enchiladas

What a very different but delightful combination of food. I generally make my cheese and enchiladas sauces ahead of time. I tend to be generous when adding enchilada sauce to the top of the corn tortillas to help them stop becoming flaky.

Ingredients

1 large onion, diced
1 red pepper, diced about 1 cup-- you could substitute roasted red peppers
2 tsp garlic, minced

1 - 19 oz can black beans, drained and rinsed
1/4 tsp red pepper flakes
1/2 cup cilantro, chopped
1 1/2 tsp vegetable stock powder
1/8 tsp black pepper
1/8 tsp turmeric
1 cup crushed pineapple, drained
3/4 tsp chili powder

2-3 10 oz cans enchilada sauce. I used homemade

13 corn tortillas, approximately

1 batch non dairy cheese sauce. Recipe found here: http://barbsplantbasedkitchen.blogspot.ca/2016/04/vegan-oat-cheese-in-grilled-cheese.html

Directions

Saute onion, garlic and red pepper in a few tablespoons of water until soft.

Stir in beans, red pepper flakes, cilantro, vegetable stock powder, black pepper, turmeric, pineapple and chili powder.

To Assemble

Preheat oven to 350 F. 

Warm the tortillas in the microwave so that they become pliable.

Take one tortilla and spread some cheese sauce over the entire top. I used about a heaping serving spoon per tortilla.

Next spoon some of the bean mixture down the center of the tortilla.

Now spoon 1-2 Tablespoons of the enchilada sauce over the beans.

Using the cheese as a bond, fold the tortilla together and carefully place in the pan, seam side down. Continue until all of the bean mixture has been used.

Spoon any remaining cheese sauce and enchilada sauce over the filled enchiladas.

Cover with foil and bake 35- 40 minutes.


Enjoy!

Kung Poa Noodles

Kung Poa Noodles

This is a recipe I found somewhere on the internet and adapted it to suit my diet. It's pretty easy to throw together and it makes a lot. My daughter uses frozen stir fry vegetables to make this dish. 

Ingredients

800 grams udon noodles, cooked as per package directions, drained and rinsed

10 cups stir fry vegetables, I used onion wedges, broccoli, orange and red peppers and snow peas
                                              but any of your favourite ones will work just fine

Sauce Ingredients

1/2 cup soy sauce
1/2 tsp stevia or 2 Tblsp sugar, or to taste
1 Tblsp rice vinegar
2 Tblsp ketchup
2 Tblsp cornstarch
2/3 cup water
1/2 tsp garlic, minced
1/2 tsp chili garlic sauce, more or less to taste, optional


Directions


Place all of the sauce ingredients into an a small bowl or measuring cup. Stir well.

Stir fry vegetables in a large pan or steam them in your microwave to desired tenderness.

Remove veggies from pan or drain them if you steamed them.

Give the sauce ingredients a quick stir and then pour into the pan and boil for a minute or two until the sauce thickens and the cornstarch is cooked.

 Return vegetables to the pan, along with the noodles. Stir well.

Serve and Enjoy!

Simple Spaghetti Sauce

Simple Spaghetti Sauce

This is a sauce that does not take a lot of effort. Any extra sauce can easily be frozen for later use.

Ingredients

2 cups onion, chopped
3- 19 oz cans tomatoes, diced
2- 5 1/2 oz cans tomato paste
1/4 cup jalapeno pepper, diced
2 tsp garlic, minced
1/2 tsp black pepper
2 Bay Leaves
2 tsp vegetable stock powder
1/4 cup parsley, chopped
1/4 tsp turmeric

1/4 tsp stevia or about 1 Tblsp sugar, optional ( taste the sauce before adding)

Directions

Place all of the ingredients in a large pan and simmer uncovered for about an hour. Stirring occasionally.

Taste the sauce and add stevia or sugar if needed.

Add salt and pepper if desired. Remove Bay Leaves.

Carefully puree the sauce with an immersion blender for a smoother texture if desired.

Enjoy!

Meatloaf

Meatloaf

I usually make two of these loaves at a time. Despite the long list of ingredients this is a rather easy dish to prepare and can be assembled ahead of time and stored in the fridge until ready to bake. It  makes a great toasted sandwich.

Ingredients

2 cups bulgur, cooked
1 1/2 cups bread crumbs


3 Tblsp soy sauce
2 tsp  prepared mustard
2 tsp horseradish
1/2 tsp turmeric
1/4 tsp black pepper
3/4 tsp poultry seasoning
1/2 tsp rubbed sage
1 tsp vegetable stock powder
1/2 cup ketchup or BBQ sauce

1/2 cup onion
2 stalks celery, diced
1 carrot diced
1 cup canned tomatoes with juice

 1- 1 1/2 cups quick uncooked oatmeal

1/4 cup Korean BBQ Sauce    Recipe can be found here: http://barbsplantbasedkitchen.blogspot.ca/2016/09/korean-bbq-sauce.html

Directions

Line a loaf pan with parchment paper and set aside.

In a large bowl, combine bulgur, and bread crumbs. Mix well.

Add in the soy sauce, mustard, horseradish, turmeric, black pepper, poultry seasoning, sage, vegetable stock powder. Mix well.

Add the onion, celery, carrot and canned tomatoes to the bowl of a  food processor. Process.
Add to the bulgur mixture. Mix well.

Add 1 cup of the oats to the bulgur mixture. Mix well being sure to incorporate the oats thoroughly.  If the mixture is very wet add in the additional 1/2 cup oats. Mix well. The oats will absorb a lot of the moisture when the loaf is allowed to rest before baking.

Transfer the mixture to the lined loaf pan and pat down.

Top with the Korean BBQ Sauce.

Let the loaf sit for at least 20 minutes before baking.

Bake in a preheated 350 F oven for 45 minutes.

Enjoy!

Tip

If you do not want to use Korean BBQ sauce for the topping you can easily substitute your favourite BBQ sauce or simply use ketchup.

French Fry Seasoning

French Fry Seasoning

I typically cut up enough potatoes to fill a 9 L pot. So the recipe below should coat that amount of fries. If you like your fries a little saltier, you could add additional vegetable stock powder, perhaps even double it, but my family prefers this lower salt version.

Ingredients

3 tsp vegetable stock powder
2 tsp turmeric
7 tsp garlic powder
15 tsp onion powder
1 tsp black pepper
1/2 Tblsp stevia powder

Directions

Mix everything together.

Coat fries.

Enjoy!

French Fry Seasoning

Tip

 I bake my fries at 425 for 40-45 minutes on parchment paper. There is no need to coat the fries in oil. The seasoning will stick to damp fries.

When I am wanting something spicy, I will coat my fries in Sriacha Sauce before tossing them with my seasoning.

Lentil Sheperds Pie

Lentil Shepherds Pie

Using canned lentils and frozen vegetables turns this into an easy meal that can be made ahead. It makes two pans, so it can easily be cut in half if you are not feeding an army like me.

Ingredients

2 onions, chopped
2 stalks celery, diced
2 tsp garlic minced

4 cups frozen peas and carrots
2 cups frozen corn

2 - 19 oz cans lentils, drained

1/4 tsp cumin
1/4 cup soy sauce
1/4 tsp black pepper
1 tsp vegetable stock powder

8 cups mashed potatoes

1 tsp paprika for garnish only


Directions

Cook onions, celery and garlic in a little water until soft.

While they are cooking, cook peas and carrots, and the corn to desired tenderness in the microwave.

Add cumin, soy sauce, pepper and vegetable stock powder to the onion mixture and combine well.

Add the cooked peas and carrots, and corn to the onion mixture. Combine well.

Divide mixture between two 9x13 inch pans.

Cover with the mashed potatoes.

Using a fork, pierce the mashed potatoes to allow steam to escape.

Sprinkle mashed potatoes with the paprika.

Enjoy!

Chili

Chili

This is a chili that I have been serving to my family for years.  The list of ingredients may seem long, but there are a lot of spices added to make this a very flavourful dish. Please note that the black beans are undrained while the remaining beans are drained.

Ingredients

2 cups onions, sliced
2 cups carrots, diced
2 Tblsp garlic, minced

1/2 tsp cumin
1/4 tsp black pepper
1/2 tsp turmeric
4 tsp chli powder
4 tsp paprika
1 tsp smoked paprika
1 Tblsp cocoa powder
3 tsp vegetable stock powder
1/4 tsp stevia

2 -19 oz. cans black beans, undrained
2 -19 oz cans chickpeas, drained
2 -19 oz cans red kidney beans, drained
2- 19 oz cans diced tomatoes
3 cups frozen corn

Directions

Saute onion, carrots and garlic in a little water until soft.

Add all of the spices. Mix well.

Add all of the remaining ingredients stirring to combine.

Simmer for 20 minutes, uncovered. Stirring occasionally.

Enjoy!

Mushroom Pastitsio

Mushroom Pastitsio



This is one of my families favourite entrees. It does take some effort, but you will not be disappointed. This recipe will make a 11x13 inch pan. It is a hefty amount of food. This recipes freezes well so you may want to divide it up between two smaller casseroles and eat one now and freeze one for later. If you are making two smaller pans, it may be necessary to double the topping.

 Ingredients

For the Mushroom Filling

2 lbs mushroom, large dice
1 cup onions, diced
3 cloves garlic, minced

1/2 cup red wine
38 oz canned tomatoes, diced ( or 1 1/2 - 19 oz cans)
1/2 tsp oregano
1/4 tsp cinnamon
1 tsp vegetable stock powder, ( more or less to taste)
1/8 tsp black pepper

Topping

1 lb soft tofu
1 cup cooked and cubed potato
1 garlic clove, minced
2 tsp cornstarch
1 tsp vegetable stock powder
2 Tblsp lemon juice
1/4 cup water
1/2 tsp onion powder
1/2 tsp garlic powder

Sauce to mix with Pasta

1/2 cup water
6 Tblsp whole wheat flour
2 cups soy milk, unsweetened
1 cup nutritional yeast
1 Tblsp lemon juice
3/4 tsp vegetable stock powder, or to taste
2 Tblsp cornstarch

Other Ingredients

6 cups cooked pasta, I like tube shaped

Directions

For the Mushroom Filling

Add mushrooms, onions and garlic to a pan. Cook until most of the liquid has been evaporated.

Add wine, tomatoes, oregano, cinnamon, stock powder and black pepper. Cook until the liquid has evaporated.  If you are pressed for time, you could drain the tomatoes. This mixture should not be runny.

While the mushrooms are cooking, make the topping and sauce to mix with the pasta.

Topping

Place all of the ingredients into a blender and mix until well combined. Set aside.

Sauce to mix with the Pasta 

In a separate pot, add the the water and bring to a boil. Add in the flour stirring well so that there are no lumps. If lumps develop, carefully use an emersion blender to blend until smooth.

Combine the soy milk and cornstarch together. Pour into the boiling liquid and cook for a minute.

Add in remaining ingredients. Stirring well. cook for about a minute, stirring constantly to avoid burning.

Remove from heat and set aside until ready to use.

To Assemble

Preheat oven to 350 F.


Use a 11x13 inch pan.

In the pan, layer in the following order:

  -2/3 of the pasta on the bottom

  -All of the mushroom mixture

  -Remaining pasta, it will not completely cover the mushroom mixture

  -All of the topping

Bake in a preheated 350 F oven for 40-45 minutes until golden. 


Enjoy!

Tip

Sometimes I double the topping mixture to make a creamier top to the pastitsio. 

Adapted from the cookbook Vegan Eats World by Terry Hope

Fusion Cabbage Rolls

Fusion Cabbage Rolls

This recipe came about when I had to use up some leftovers in the fridge. I had been making my regular mushroom cabbage rolls and I had some leftover cabbage leaves. I also had some leftover fried rice, so I decided to combine the two and see how they turned out. They were fantastic. The number of cabbage rolls you get will depend on how much fried rice you have and of course how many cabbage leaves you have.

Ingredients

I head cabbage, frozen and defrosted

6-8 cups, leftover fried rice, approximately,

1 1/4 cups Korean BBQ sauce approximately, Recipe can be found here: http://barbsplantbasedkitchen.blogspot.ca/2016/09/korean-bbq-sauce.html. 

1-2 cups mushroom broth or vegetable broth

Directions

Directions for preparing and stuffing the cabbage leaves can be found here:
http://barbsplantbasedkitchen.blogspot.ca/search?q=cabbage+rolls

Place the stuffed cabbage rolls into a pan and pour the broth over top. I made 21 cabbage rolls and used the full 2 cups of broth. If you have fewer, then you may not need the full 2 cups. 
(Basically you want the broth to have mostly evaporated during the initial cooking time. If you find the broth has not evaporated at the end of the initial cook  time, just remove the foil and cook for about 20 extra minutes and the broth should mostly be gone.)

Cover with foil and bake at 350 F for approximately 2 hours.

Remove the cabbage rolls from the oven and pour the Korean BBQ sauce over top of the cabbage rolls, making sure you cover as much of the top surface of the cabbage rolls as possible.
Do not replace the foil. Return the pan to the oven and bake 45-60 minutes, or until the tops of the cabbage rolls are nicely caramelized.

Enjoy!

Cabbage Rolls after 3 hours of Baking