- 4. Large Flat Mushrooms (stems trimmed)
- 85g (1 standard size small pack) Sage and Onion Stuffing
- 1 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Vegan Margarine
- 1 Medium White Onion diced
- 1 Garlic Clove crushed
- 2 T. Fresh Parsley chopped
- Preheat oven to 375 F.
- Brush oil around a medium sized baking dish.
- Heat the margarine in a pan over medium high heat.
- Add garlic and onions and sauté for 6/7 minutes. Stir in stuffing and parsley.
- Evenly distribute mixture to mushroom caps.
- Bake for 40-45 minutes on the middle shelf of your pre heated oven. Stuffing should appear lightly browned and crisp.
I served this with a light babyleaf salad.
I love sweet corn, roasted, fried, raw, in soup, to my pallet it borders on the divine. Needless to say chowder is a personal favourite, particularly in late summer / early autumn as corn is in season. This recipe works best with fresh, in season, sweet corn kernels, though these can be substituted for frozen or tinned, if easier to obtain.
Makes: 4 small or 2 large servings
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium green pepper, chopped
- 1 medium carrot, peeled and diced
- 1 small green peppers, seeded and chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Ground black pepper
- 1 & 1/2 teaspoons salt
- 250ml vegetable stock
- 3 cups fresh corn kernels (from about 5 ears of corn)
- 300g new potatoes, peeled or unpeeled and cut into chunks
- 1/4 teaspoon cayenne
- 75ml plain soy milk
- 1 tablespoon dark brown sugar
- In a medium soup or stock pot heat the olive oil add the onion, bell pepper, carrot and chillies in and cook over a medium heat. Cook, stirring frequently, until onion becomes translucent (5 – 6 minutes). Add rosemary, thyme, black pepper and 1 teaspoon of salt and cook for a further 2 minutes.
- Add sweet corn, potatoes and cayenne and mix though, then add the vegetable stock. Cover and bring to the boil, then lower the heat and simmer for 25 minutes, or until the potatoes are tender to the tip of a knife.
- Remove half of the mixture and set aside for 5 minutes to allow it to cool, when cooled puree in a blender until smooth, then add back to the pot.
- Add the soy milk and brown sugar, and remaining salt (to taste) & simmer for 10 – 15 minutes.
- Cool for 5 minutes before serving.
This afternoon’s vegan lunchtime adventure was soundtracked by Kid Dynamite’s Self Titled album & inspired by / adapted from a recipe in the Vegan Planet cook book.
Moroccan Style Couscous
- 125 ml Safflower Oil
- 1/4 teaspoon Tumeric
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon freshly Ground Ginger
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Cayenne
- 375g Cooked Couscous
- 400ml Vegetable Stock
- 100ml Orange Juice
- 1/2 teaspoon Dark Brown Sugar
- 1/4 teaspoon peanut butter (pref smooth)
- Pinch of Salt
- 1 small White Onion, chopped v.finely
- 1 small Green Bell Pepper, cut into 1/4″ pieces
- 1 small Yellow Bell Pepper, ” ” ” ” ” “
- 1 cup Raisins
- Cook Couscous, as per instructions in a medium saucepan. Lower heat when cooked & fluffy.
- Add a quarter of the Safflower Oil and mix through, then add Cayenne, Cinnamon, Ginger, Cumin & Tumeric, mix through with a wooden spoon and cook on a medium heat until couscous is fragrant (1-2mins), be careful not to burn Couscous, or let it sick to the bottom of the pan.
- Stir in Vegetable Stock and bring to the boil, then reduce to a low heat until liquid is fully absorbed (around 5 mins), then remove from the heat and let stand for 5 minutes.
- In a separate small pan heat half of the remaining oil and cook the onion for around 2 minutes, add the bell peppers and cook for 1 further minute and add to the couscous.
- In a small bowl combine remaining Oil & Peanut Butter mix with a fork until loosely combined, then add Orange Juice, Brown Sugar & pinch of Salt.
- Add Raisins to Couscous, then mix in the Oil mixture / dressing and toss the mixture gently to combine the ingredients.