Tag Archives: mushrooms

Recipe: Tofu Scramble

Standard

When I first went vegetarian and had a look on the web for things to cook, I came across the concept of ‘tofu scramble’ as a substitute for scrambled eggs. I have to say the idea filled me with horror. Tofu is not egg and I thought it would be the worst kind of fakery and substandard substitution that would fool nobody. But it’s one of those things that I kept on seeing online and some people seemed to like it. Then I found this recipe which frames the concept of tofu scramble not as a scrambled egg substitute, but as an addition to a breakfast menu. The only concession to fakery is leaving in the turmeric – it really does help with the appearance of the dish, it does look a bit grey and grim without it.

So here is my version. Not something trying to be scrambled eggs, but a tasty start to the day that stands on its own feet.

Tofu scramble photo DSCN1024_zps2de35550.jpg

Ingredients
1 onion, chopped
1/2 red pepper, chopped
pinch chilli flakes, or chilli powder
150g firm tofu, cubed
8-10 mushrooms, sliced
2 medium tomatoes, chopped
1 tsp turmeric powder
4 tsp mushroom ketchup or vegetarian worcestershire sauce
handful chopped fresh parsley

Heat some oil in a frying pan and fry the onion, red pepper and chilli flakes until the onion is going translucent.
Add in the tofu, mushrooms, tomatoes, turmeric and mushroom ketchup.
Stir vigorously – the idea is to break up the tofu into crumbly pieces.
When the mushrooms are cooked and the mixture has lost a lot of its liquid, season with salt and pepper and stir in the chopped parsley.

Serves 2 on toast

Recipe: Mushroom Pate

Standard

This is based on a wonderful recipe I found over here at the Penniless Vegetarian’s blog. I can guarantee that the original tastes wonderful, but I wanted to mix it up a little tp make it my Christmas starter this year. I have some chestnut puree for the nut part and I decided that dill would make a nice swap for the sage and carry hints of gravalax – one of the things I miss since going veggie.

Serve this with toast or crackers and maybe some cucumber salad along side.

 photo DSCN1016_zps7a327244.jpg

Ingredients
400g mushrooms, very finely chopped
4 shallots, finely chopped
2 cloves garlic, finely chopped
2 tbsp mushroom ketchup (or vegetarian worcestershire sauce, or soy sauce)
100g chestnut puree
1/2 pack fresh dill, finely chopped

Heat some oil in a frying pan and add the mushrooms, garlic, shallots and mushroom ketchup.
Sweat over a medium heat until the shallots are cooked and the liquid has been driven off from the mushrooms.
Remove from the heat and stir in the chestnut puree and dill.
Season well with salt and pepper.
Leave to cool.

Serves 6 as a starter

Recipe: Christmas Seitan, Mushroom and Leek Loaf

Standard

Christmas is coming soon and in the weeks leading up to it, this blog is going to feature a few Christmassy recipes. We’re starting off with the big one, the main event, the roast meat replacement. The reason we’re posting this now, is that it contains Vital Wheat Gluten, which you might have to track down if you want to use this recipe, so I’m giving you time to do this before Christmas Day. I buy mine online, but if you have a local health store that stocks it all to the good.

I’ve come late to vegetarianism so I’ve never really been into the nut roast thing. I have two requirements for a Christmas roast – it should taste nice and you should be able to get cold cuts from it. I want to be able to have it in sandwiches! Seitan meets that last requirement, this loaf holds together well when it’s cold and will do very well with a bit of sage and onion stuffing between two slices of bread at 9pm on Christmas Day!

I’ve made the recipe with ordinary mushrooms and some dried shiitake mushrooms for added flavour, but you could make it with the same amount of shiitake mushrooms – it is Christmas after all. I cooked the lentil in enough water so that they were about the consistency of wallpaper paste. If yours are drier, just add extra water to the whole mix at the end. Use your own judgement about more liquid if it’s needed. It should be a fairly moist mix with about the same texture a bread dough, but if it’s too wet to hold together, add some more wheat gluten.

Seitan Leek & Mushroom Roast photo DSCN0998_zpsf4147cb1.jpg

Ingredients
Cooked ingredients
100g red lentils, cooked in water
2 leeks ,finely chopped
200g mushrooms, chopped to a medium fineness
10g dried shiitake mushroom, soaked and finely chopped

Wet ingredients
2 tbsp soy sauce
1 tbsp mushroom ketchup or vegetable Worcestershire Sauce
1 tsp marmite
1 tsp mustard
100ml water

Dry ingredients
200g vital wheat gluten
1 tsp fennel seeds
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp sage
1 tsp vegetable buillon powder, or 1 vegetable stock cube, crumbled
1/2 tsp fresh thyme
1/2 white pepper

Heat a little oil in a saucepan and add the fresh and shiitake mushrooms. When they have started to reduce down, add the leeks and cook until they are translucent.
Let cool.
Mix the wet ingredients together and stir thoroughly.
Add the dry ingredients to a large mixing bowl and mix together well.
Stir in the cooled leeks and mushrooms and the lentils.
Pour in the wet ingredients and stir well until everything is evenly distributed.
Tip out onto kitchen foil and form into an oval, loaf shape.
Wrap the foil around it and seal the edges.
Steam over hot water for 90 minutes.
Take it out of the steamer and open the foil. Let the loaf rest, uncovered for about 15 minutes before carving. This will help it to firm up.

Serves 4, with leftovers for sandwiches later

Recipe: Vegan Cream of Mushroom Soup

Standard

What’s your favourite comfort food? Not the ‘it rained on me when I was walking home’ food, or the ‘planned outing was cancelled’ food, but the real ‘my entire life sucks, everyone hates me and I think I had something to do with it’ food. When the chips are down and all hope is gone I turn to cream of mushroom soup, but not just any mushroom soup, specifically Campbell’s Condensed Mushroom soup eaten undiluted and served over white rice with a lot of black pepper. When Superman’s otherwise engaged, the Bat Signal’s bulb has gone out and The Avenger’s satnav is leading them astray, this will save your life. Trust me on this.

Having said that, I’m eating less and less dairy nowadays, so I wanted to see if I could replicate the creamy soul-saving effects without using real cream. Soy yoghurts are out of the equation, the only plain one I’ve found has vanilla in it, which would just be wrong. The vegan milk replacements wouldn’t be creamy enough. Eventually I settled on coconut milk. I had used it in the lentil, spinach and coconut soup and had been impressed by the way it didn’t take over the dish, but made it much richer and creamier. It does exactly the same here, the creamy richness is there, but you have to really look for the coconut flavour.

The other thing that helps this recipe work is the Porcini stock cubes. Not all supermarkets keep them (I found mine in Waitrose) but if you spot them they are well worth buying. They pack a huge mushroom flavour. If you can’t find them, don’t worry, just use a good veg stock and 2 tablespoons of the mushroom ketchup.

Cream of mushroom soup photo DSCN0957_zps9d040773.jpg

Ingredients
1 leek, chopped
1 clove garlic, chopped
400g mushrooms, roughly chopped
500ml mushroom stock
1 tbsp mushroom ketchup
150 ml coconut milk
1 tbsp coconut milk for garnish

Sweat the leek in a little oil in a large saucepan.
When the leek is softened add the garlic and stir for about a minute.
Add the mushrooms, stock, mushroom ketchup and coconut milk.
Bring to the simmer and leave for 30 minutes.
When cooked, remove from the heat and blend until smooth.
Season with salt and pepper.
Serve hot with a swirl of coconut milk for garnish.

Serves 2 (or 1 if you really need it!)

Recipe: Stuffed baked potatoes

Standard

I like baked potatoes. I really, really like baked potatoes. I was always the one first in the queue for the baked potato stalls at music festivals (followed by a swift rush over to the crepes one for afters!) If you’re vegetarian, though, you get a bit bored with cheese and beans, or cheese and coleslaw, or cheese and onion (guaranteed bad breath, that one) or the dreaded cottage cheese and pineapple. If you’re vegan, it seems to be beans, beans, beans or hummus.

So here’s one vegetarian and one vegan suggestion for when you want a comfort supper with minimal effort.

I think the original recipe for stuffed baked potatoes came from Delia Smith, but I wouldn’t swear to it. Whatever, it’s dead easy to make and I’m sure you can think of variations on a theme. When the potato is baked to your satisfaction, scoop out the insides and mix with Boursin or whichever soft cheese you prefer. I always use garlic and herbs variety, but I’m sure the others would work (well, dunno about the fig one …) Loosen the mix with a drop of milk, add salt and black pepper, then pile back into the skins. I chop some leeks for the top, then put the potatoes back in the oven for ten or 15 minutes to warm the filling through and turn the leeks slightly crispy.

You can eat it as it is, or with a side salad. Rocket and watercress are nice, sharp counterblasts to the creamy filling.

The vegan filling is mushrooms and beans (not the baked variety). It came via my sister-in-law, Maria, and may be from Weightwatchers originally. She did it with tinned kidney beans and tinned mushrooms. I’ve never used tinned mushrooms in my life and don’t intend to start now, so I just fried some mushrooms (olive oil or low-cal spray, depending on your weight-watching status!), warmed through a tin of mixed beans (the ones in a slightly spicy tomato sauce are best, or it’s all a bit bland) and then added the lot to the baked potato. A knob of butter might have sneaked in there as well. And it’s extra tasty served with either cranberry or apple sauce.

Recipe: Roasted garlic mushrooms with brie

Standard

Mushrooms, garlic and brie all in one recipe, served with crusty bread? Out of my way, if you please …

Anth’s ninja Google skills tracked this little gem of a recipe down at the Amuse Your Bouche site.  The amounts there are precise – I’ve happily fiddled around with it depending on how garlic/cheesy I wanted it, or what was lurking in the fridge at the time, or how many people were standing around looking forlorn and hungry …

  Image

Ingredients

Mushrooms

Garlic

Brie

Basil

Salt and pepper

Slice the garlic and put it in a roasting dish. Add the mushrooms (cut them into bite-sized chunks and then roast them in either butter or olive oil, depending which you prefer, for 15 – 20 minutes. You don’t want them shrivelled or soggy, but they do need enough time to pick up the garlic flavour.

Chop the brie into bite-sized chunks and add to the mushrooms. Grate over sea salt and black pepper then scatter plenty of basil on top. Roast for another ten to 15 minutes until the cheese has gone all melty.

It cries out for crusty bread, but would probably also work with ciabatta – particularly if you toasted it lightly, then rubbed a clove of garlic across the surface for added garlicky-ness.

The dish is very more-ish and works nicely as either a light lunch or as a dinner party starter.

 

Recipe: Tikka Mushrooms

Standard

I’m making no apology for posting another mushroom recipe. These are so good with a satisfying kick of chilli. I had them first at Woodlands Restaurant. There are two version of this – an ovo-lacto version and a vegan one. They both taste great. I suggest serving them with the Asian Spiced Coleslaw I posted a while back.

Mushroom tikka - vegan photo IMG_0370_zps7b3335b9.jpg

Ovo-Lacto Ingredients
Small pot of natural yoghurt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp turmeric
2 cloves garlic, crushed
2 tsp ginger, grated
1/2 tsp chilli powder
1/2 tsp salt
12 closed cup mushrooms

Vegan Ingredients
2 tbsp vegetable oil
Juice of half a lemon
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp turmeric
2 cloves garlic, crushed
2 tsp ginger, grated
1/2 tsp chilli powder
1/2 tsp salt
12 closed cup mushrooms

Mix the marinade ingredients together in a large bowl.
Add the mushrooms and stir until they are well coated in the spice paste.
Leave for at least 30 minutes.
Put them on a foil-lined tray and grill them under a hot flame for 5 minutes each side.

Serves 2 as a starter