“Cream” of Mushroom Soup

Creamy soup without the added fat of cream.

1 large onion, diced (about 1 cup)
2 tablespoons non-hydrogenated margarine
6 cups chopped mixed mushrooms*
2 or more cloves garlic, chopped fine
1 teaspoon salt
4 cups water
1 cup plain soy milk
2 vegan "beef" style bouillon cubes
½ cup instant mashed potato flakes
Pepper to taste

In a large saucepan saute onion and garlic in margarine until onion starts to caramelize. Add the chopped mushrooms, 1 cup of water, and salt. Cook until wilted and reduced. Remove 1 cup of drained mushroom mixture and set aside. To the mushroom mixture left in the pot add the remaining 3 cups water, soy milk and bouillon cubes. Bring to a simmer to dissolve the bouillon cubes and then remove from heat. Add the potato flakes and using an immersion blender, puree until very smooth. (If an immersion blender is not available use a regular blender.) Return pureed mixture to burner and add the reserved mushrooms and onions. Heat thoroughly. Makes 6-8 servings.

*I used white button, shiitake, and Portobelo.

Submitted by Isabella

Mushroom Pinwheel Hors d'oeuvres

Serve these little mouthfuls hot or cold.

Filling_:
3 cups chopped mushrooms
1/2 cup chopped onions
1 tablespoon non-hydrogenated margarine
1/2 teaspoon steak spice
Pinch of cayenne pepper, or to taste
Pinch of garlic powder, or to taste
1 teaspoon white flour
3 tablespoons water
1 teaspoon lemon juice
2 or 3 tablespoons finely chopped red pepper
Salt and pepper to taste

In small saucepan saute mushrooms and onions in margarine until onions start to caramelize. Add spice, cayenne pepper and garlic powder. Stir in the flour and mix well. Add the water and cook until thickened. Remove from heat and add the lemon juice and red pepper. Taste and adjust for salt and pepper. Set aside to cool while making the pastry.

_Pastry_:
1 cup unbleached white flour
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 teaspoon baking powder
1/4 cup very cold non-hydrogenated margarine
1/4 cup cold water
2 tablespoons very cold non-hydrogenated margarine

In medium sized bowl mix flour with salt, garlic powder, baking powder. Rub in margarine until the mixture is crumbly. Mix in water and make a soft dough. Do not over mix. Gather dough in a ball and wrap in plastic and chill in refrigerator at least one hour. Remove dough from refrigerator and roll on floured surface into about a 9 x13-inch rectangle. Spread the dough with the 2 tablespoons margarine. Starting at short end fold one third of the dough towards the middle and then fold the other side of dough over that. You should now have a small rectangle of dough. Re-roll into the original 9x13-inch size. Spread cooled filling over the surface of the pastry and starting at long side roll up in a jelly roll fashion. Cut into slices and place on greased or parchment lined baking sheet. Bake in 375 F. degree oven for 12-15 minutes or until golden. Server hot or cold. Makes 12-15 pinwheels.

Submitted by Isabella

Mushroom Pizza Crazies w/ Pumpkin Sauce!

Dough:
2 ¼ cup Flour
¾ teaspoon Salt
1 tablespoon Sugar
2 tablespoon Olive Oil
1 teaspoon Yeast
¾ cup warm Water
1 clove Garlic - minced
Cornmeal

Sauce:
10 Dried Shitake Mushrooms – rehydrated and minced
1 tablespoon Italian Seasoning
3 tablespoon Nutritional Yeast
¾ cup Mashed Pumpkin
½ cup Veggie Stock
1 tablespoon Sugar
2 teaspoon Vinegar
2 cloves Garlic - minced

Toppings:
10 Oyster Mushrooms - sliced
20 Button Mushrooms - halved
1 can Straw Mushrooms - halved
1 large Onion - sliced
1 cup Pineapple - diced
3 cloves Garlic - minced
10 leaves Basil - julienned
1 ½ tablespoon Hot Pepper Flakes or 1 Habanero Pepper - minced

Dough:

Combine dry ingredients (except corn meal). In a separate bowl combine yeast and water and mix until dissolved. Let the yeast get frothy, about 10 mins. Add the oil and garlic to yeast mixture, then add the wet to the dry. Knead for a few mins then roll out into a pizza shape. Grease a pan and dust with cornmeal. Bake on 450F for 5-10 mins or until firm to the touch.

Sauce:

Combine all ingredients for sauce. Heat to boil then lower to a simmer and cook while you prepare toppings. If its too thick add a little more stock.

Pizza:

Take dough out of the oven and cover with the sauce. Layer all of the toppings in order listed. Cook for 20 mins at 450F. Slice and enjoy! :)

Submitted by Tiffichan

Mushroom Carbonara

2T Olive Oil
1 Large Onion, Minced
4 Cloves Garlic, Minced finely
2 Large Portabello Caps, sliced thinly and diced
8 oz White Button Mushrooms, diced
8 oz Shitake Mushrooms, diced
10 oz Baby Bella Mushrooms, diced
2 t Thyme, dried
1/2 t Liquid Smoke
1 t Basil, dried
1/2 t Parsley, dried
1/2 t Smoked Paprika
1 lb Thin Spaghetti Noodles
1/4 c Earth Balance Margarine
1/4 c Flour
2 c Unsweetened Soy Milk
1 c Nutritional Yeast
1/2 t Mustard, dried
1/2 t Lemon Juice

Directions:
Saute the onion in oil for 5 minutes, or until softened, on medium heat.
Add garlic and saute 2 more minutes.
Add mushrooms and lower heat to medium low and saute for 5 minutes.
Add Thyme, Liquid Smoke, Basil, Parsley and Paprika to the mushroom mixture and saute 10 more minutes.
Boil noodles to preferred doneness and drain in a collander, set aside.
In the large pasta pot add the Earth Balance and melt on medium high heat.
Once the margarine is melted add the flour and stir together.
Cook the roux for 2 minutes or until it darkens just a bit.
Gradually add the soy milk a little at a time, stirring well between each addition and returning to a low boil so as to not break the roux.
Once all the soy milk is added add the Nutritional Yeast and whisk together for a few minutes before adding the mustard and lemon juice.
When the sauce is thick enough for your tastes, gently fold in the mushroom mixture and then the noodles.
Serve with garlic toasted Focaccia bread.

Submitted by KL

Tifichan's Tom (Yummy) Yum Soup

1 15 oz. can broken straw mushrooms
8 oz. fresh mushrooms, sliced or cubed
1 15 oz. can baby corn
8 oz. tofu, sliced or cubed, browned in oil
1 ½ t dried wakame
2" piece of konbu
½ a bag dried lemongrass or 2 fresh stalks bruised and cut into 1" pieces
6 c vegi-chicken stock
10 dried red chilis, halved lengthwise
6 T lime juice
2 kaffir lime leaves or zest from 1 lime
3 T sriracha
2 T soy sauce or miso dissolved in water
1 small can bamboo shoots, sliced into matchsticks
1-2" knob ginger or galangal, minced
3-4 cloves of garlic, minced
2 green onions, sliced
½ a bunch cilantro, chopped, stems and leaves separated

bring the first 15 ingredients + cilantro stems to boil, simmer for 10-20 mins. garnish w/ cilantro leaves and green onions after finished cooking. if using miso, add it after cooking so you don’t kill the good bacterias in it. the lemongrass, dried chilis, lime leaves and konbu aren’t very fun to chew, so remove them before serving. this is SUPER spicy, so beware :) the seaweeds add a fishy/ocean-y taste to replace the fish sauce in a traditional recipe.

to make tom yum into tom kha, replace 2 cups of stock w/ 1 can of coconut milk. some other alterations you can do are replace the bamboo shoots w/ water chestnuts (also sliced into matchsticks), use 5 fresh small scotch bonnet or habanero peppers, sliced into matchsticks, instead of the dried chilis, and/or add a clove of minced garlic. this recipe is really fun to just mix and match to your preference :)

Super Hoagies

Winner, Cabbage Battle
Oh gosh, where to begin? I was inspired to make these hoagies one day while daydreaming about my very first job ….. a waitress(of course) at a little dive restaurant in a super small town. The only good thing about that job was unlimited access to the sundae machine :) and a fabulous hoagie that inspired these tasty sandwiches. Hope you enjoy!

First off you are going to want to whip up some coleslaw...

Sweet Poppyseed! Coleslaw
6-8 cups(loosely) shredded cabbage
1 cup of vegan mayo (for best flavor, use a kind that tastes like "Miracle Whip", if you remember what that tastes like…..my fave is Nasoya-Original.)
1/4-1/3 cup sugar
2 TBS lemon juice
1 teaspoon poppy seeds
Pinch of salt
Splash of soymilk

Ok, ready. Put everything in a big bowl and stir it up. All done! Place in the fridge for an hour before serving.

Then you will need a patty…..

Smokin' Oat 'n Bean Patties
White kidney beans (cannellini beans) could possibly be my favorite bean. They have a wonderful flavor that makes a quick and easy patty.
1 15oz can cannellini beans, drained
1 TBS dried onion
1 TBS dried parsley
1/2 tsp salt
1/2 tsp pepper
1/2 cup quick oats

1)Empty beans into medium glass bowl. Use masher or fork to smash until mostly smooth.
2)Mix in salt, pepper, dried onion, and dried parsley. Heat mixture in microwave 1 min. 3)Stir in oats. Heat an additional minute in microwave.
4)Let mixture sit a couple of minutes while you heat the griddle or oven.
5)Form into patties and cook on oiled skillet for about 5 minutes each side. Turn gently. (You can also bake these at 350 for about 25 minutes. I've put them into greased muffin tins and made tiny little loaves.)

Finally, you will need to assemble you Super Hoagie! Take a pumpernickel hoagie roll, slice it in half, add a piece of vegan mozz or swiss. Heat in microwave about 30 seconds to slightly melt cheese. Add tomato slices, then patties. And the best part of all, top it with a huge helping of coleslaw. Now, do your very best to shove it all in your mouth, its worth it!

Fab Cab Smoothie

A fruit smoothie with infused with the health benefits of red cabbage.

1 cup chopped red cabbage
1 small apple, cut into chunks
1/2 frozen banana, cut into chunks
1/2 cup frozen mixed berries
water

Place the cabbage, apple chunks, banana, and berries in a blender. Add about 1/4 cup water and blend. Add water until the mixture reaches desired smoothie consistency. Continue blending until smooth.

Roasted Cabbage and Fennel Bulb Stuffed Baked Potato

This recipe combines traditional St. Patrick’s Day ingredients in a different way.

2 baking potatoes
1 fennel bulb, cored and finely chopped
1 head Napa cabbage
1 teaspoon olive oil
1/4 cup finely chopped pecans
1/4 cup bread crumbs
1 tablespoon herbs de provence
1 teaspoon salt, or to taste
½ teaspoon pepper, or to taste

Preheat oven to 400 F.
Baking the Potatoes
On a baking pan, place 2 potatoes. Bake in oven for 1 hour. Remove and let sit for 10 minutes. Cut lengthwise and scoop out the flesh, reserving the skins.

Cabbage & Fennel Bulb
Heat 1 teaspoon of olive oil over medium heat in a skillet. Add chopped cabbage and fennel bulb. Sauté for 5 minutes. Transfer to bowl and set aside. If you have a smaller skillet, do this in batches. Spread the mixture on a pan and put in oven alongside potatoes. Stir cabbage mixture approximately every 10 minutes, roasting for about 30 to 40 minutes. It may seem like a lot of cabbage, but it will reduce as it roasts.

Toasted Pecans
In the skillet, add pecans, bread crumbs, and herbs de provence. Heat, stirring occasionally, until lightly browned.

Assembly
Scoop potato flesh to a bowl, food chopper, or food processor. Blend to a mashed consistency, adding a little water if necessary. Remove to a bowl and stir in cabbage mixture, salt, and pepper. Spoon mixture into potato shells and sprinkle bread crumb mixture on top.
Return assembled potatoes to the oven and broil until bread crumbs start to brown, about 2 minutes.

Makes 4 servings (one-half potato per serving).

Chocolate Cabbage Cake

This is a cabbage dessert using sauerkraut. I hope sauerkraut qualifies as cabbage. I have
veganized a chocolate sauerkraut cake which is a common recipe found on dozens of recipe sites. I decorated it from inspiration derived from Mirabel Catering . The instructions for the leaves was adapted from here.

At least one day before you assemble the cake make the chocolate cabbage leaves.

You will need 1 or 2 heads of cabbage for best selection of outer leaves. Cut off about 8 to 10 perfect cabbage leaves wipe both sides with a dry cloth. Don't use water (and soap) to clean the leaves; the oil of the leaves will be removed and will make peeling the chocolate difficult. You may want to trim the thick vein running up the back of the leaf so it will not be too thick. Set leaves aside.

Melt about 1 cup of dark or semi-sweet chocolate chips over hot water in double boiler or bowl set in pan of simmering water. Make sure no water splashes in the chocolate. When chocolate chips are just about melted stir until smooth. Turn heat down just enough to keep the chocolate liquid.

Line several cookie sheets or trays with waxed paper. Prepare one cabbage leaf at a time. Using a pastry brush or the back of a spoon, spread a layer of chocolate on the inside of each cabbage leaf making sure the edges are coated. Make sure to spread a thick coat over the larger veins, especially the one running down the middle of the leaf; otherwise, the leaf will crack.

Place leaf in freezer leaves for about 3 to 5 minutes to quickly solidify the chocolate. Remove and inspect the chocolate leaves. If any veins are exposed, them recoat them with more melted chocolate to cover them; freeze them again in the same manner. This side of the leaf does not have to look neat.

Take the hardened chocolate covered leaf and carefully peel the real cabbage leaf off the chocolate and then place the chocolate leaf on the prepared cookie sheet. Avoid handling the chocolate leaf as much as possible; otherwise, you will leave fingerprints and the chocolate will melt in these areas. Place chocolate leaf in refrigerator while you make
the rest of the leaves. If a chocolate leaf breaks just pop it back in the bowl and remelt.

Store leaves in refrigerator until ready to assemble cake.

Chocolate Sauerkraut Cake
2/3 cup soft margarine, full fat
1 1/2 cup white sugar
Egg replacer for 3 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
2 1/4 cup sifted all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups soy milk
2/3 - 1 cup rinsed, drained, chopped sauerkraut

First, turn the sauerkraut into a strainer and rinse it thoroughly. Allow it to drain well. Cut sauerkraut finely into small pieces with a knife. Rinse again and let sit in strainer until ready to use.

Preheat oven to 350 degrees F. Grease and line with strips of waxed paper two 6 or 7-inch oven proof bowls. If you have only one bowl, bake one cake layer and then clean the bowl and bake the second half.

Cream margarine until light and fluffy, add sugar and beat until well blended. Beat in egg replacer and vanilla. Sift together the dry ingredients, then add alternately with the soy milk to the creamed mixture.

Using your hands, squeeze the excess water from the sauerkraut, measure it and carefully stir into the cake, mixing thoroughly.

Fill each prepared bowl about 1/3 full and bake 30-35 minutes in 350 degree F. oven or until middle is baked. Test with cake tester or toothpick. If cake is still not baked after 35 minutes lower oven temperature to 300 degrees and bake another 10 minutes or until done. Remove from oven and cool 10 minutes. Turn cakes out on cake rack, peel waxed paper off, and cool thoroughly.

Bake remaining batter into cupcakes and freeze for a treat another day. Make chocolate cream frosting while cake is cooling.

To Assemble Cabbage Cake:
You will putting both cakes together to make a sphere shaped cake like a cabbage. Slice each cake in half horizontally to make 4 layers all together (2 layers from each cake). Place one of the small layers cut side up on the plate you will use to serve cake and cover with about 1/4 cup of frosting, top with next layer and repeat until you have four layers stacked in a sphere. Frost all around the cake. Layer the outside of the cake with the chocolate cabbage leaves to resemble a real cabbage. Refrigerate cake until ready to serve. Cover loosely with waxed paper or plastic wrap.

Serves 6 to 8

Chocolate Cream Frosting
1/3 cup margarine
2 1/2-3 cups powdered icing sugar
1/4 cup unsweetened cocoa powder
1/4 cup soy milk
1 teaspoon vanilla

In a mixing bowl beat margarine with electric mixer on medium speed until fluffy. Sift powdered sugar and cocoa together. Slowly add powdered sugar and cocoa powder to creamed margarine. Add vanilla. Beat in soy milk a little at a time. Beat in more milk and sifted powdered sugar, to make frosting spreadable but not runny. (Be very careful not
to add too much milk in the beginning. Add slowly until desired consistency is reached. If your frosting is too runny, add more sugar; too stiff add more milk, a few drops at a time.)

For a 2 layer cake: Bake in two greased and floured 8" square or 9" round cake pans which have been lined with waxed paper. Bake at 350 degrees F. for 30 minutes or until cake tests done. Allow to cool on rack for 10 minutes, then turn out, peel off paper and finish cooling. Fill and frost with your favorite icing.

St. Patrick’s Day Corned "Beef" and Cabbage Family Dinner

This recipe serves about 8 but can easily be halved for smaller families. Use a smaller cabbage and half the filling. The cabbage and filling can be prepared a day ahead and refrigerated until ready to cook. The bouillon cubes are vegan beef flavored.

1 4-5 pound green

Remove outer wilted leaves and 3 or 4 good leaves and cut bottom off cabbage (stem end) making a wide flat surface. Discard wilted leaves; lay aside good leaves for later. Carefully, using a paring knife, remove core from cabbage. Hollow out cabbage leaving at least a 1- 1 1/2 inch wall. Use the interior cabbage for coleslaw or another recipe. Set
hollowed cabbage aside and make the filling.

Filling
1 cup chopped mushrooms
1 cup chopped onion
2 tablespoon oil or margarine
1/4 pound firm tofu (3/4 cup crumbled)
3/4 pound veggie burger (about 1 3/4 - 2 cups)
1/2 cup favorite nuts, chopped fine or ground
1 cup uncooked oatmeal
1 cup whole wheat bread crumbs
1/3 cup Vital wheat gluten
1 teaspoon meat pie or hamburger spice
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves, start with a pinch and add more if needed
1/4 teaspoon black pepper
1/2 teaspoon salt
1 beef flavored bouillon cube
1/2 cup hot water
1/2 cup cold water plus more if needed

Fry mushroom and onion in the oil until limp. In large bowl crumble tofu into small pieces like cottage cheese size. Add veggie burger, nuts and fried vegetables. Mix oatmeal, breadcrumbs, gluten, spices and together in separate bowl. Add dry ingredients to tofu mixture and mix until well blended together. Use your hands to get it well mixed. Dissolve the bouillon cube in the hot water and add it to the cold water. Add the water until mixture is soft but not oozing water. You may need more or less depending on the wetness of the tofu. Taste the filling and adjust seasonings if needed. Use this mixture to fill the cabbage. Any left over filling can be made into patties and fried for another meal.
To Stuff and Cook Cabbage
2 beef flavored bouillon cubes
2 onions, peeled
Cheese cloth or dish cloth
Large stock pot or Dutch oven with cover
Pot trivet or canning ring
Boiling water

Lightly salt the inside of the cabbage and fill with the “meat” filling. Lay the 3 or 4 good leaves that you put aside on top of the meat to cover. Sit the stuffed cabbage (stuffing side up) in the middle of the cheese cloth or a clean dish towel, and bring the four corners of the cloth up to enclose the cabbage. Tie the cloth tightly on cabbage. Place the cabbage in a pot of boiling water in which a trivet or canning ring has been placed so the cabbage will not be sitting directly on the bottom of the pot. Put the bouillon cube and onions in with the cabbage. Taste broth and adjust for salt. Cover pot, turn heat down and boil gently for 1 1/2 -2 hours or until cabbage is cooked. Test with fork.

Potatoes, carrots and turnip may be placed in the pot if there is room the last 30 or 40 minutes of cooking. Serve with onion gravy and sweet
mustard pickles.

Cabbage!

it seems like such an obvious way to use cabbage, but I’m just hoping that I’m the only one to use it as a bowl. heh.

serves 3

baked portion

1 lb tofu
1/2 sliced onion
2 T soy sauce
1 T sesame oil
1 T veggie oil
5 garlic cloves sliced
1 in. ginger sliced

sautéed portion

6 not so intact cabbage leaves sliced
2 green onions chopped
1 corn cob with corn cut off or 1/2 c corn
1/4 c cashews
1T soy sauce
1T sesame oil
1t veggie oil

raw portion

6 very intact cabbage leaves (these will form bowls for the dish!)
1 corn cob with corn cut off, or 1/2 cup corn
1/4 c raw cashews
2 green onions chopped

peanut sauce

2T peanut butter
1t soy sauce
1t sesame oil
1t sugar


Now that this is all written down, it seems much more complex than it actually is...but here we go

mix all baked portion ingredients on cookie sheet or in casserole dish. Bake at 450* for 30 minutes. stir every 10 minutes.

mix all sautéed portion ingredients except cashews. sauté on medium low -medium until tofu is done in the oven.

mix peanut sauce in small bowl

when tofu is done, dump baked mix into sauté mix, add cashews. sauté for a couple more minutes.

split up sautéed mix throughout each intact cabbage "bowl", put a dollop of peanut sauce on top, sprinkle on raw corn, green onions and cashews.