Sunday, May 28, 2017

Mushroom Chop Suey

I've been wanting to recreate a favorite from my school days and this is even better with the fresh bean sprouts!

Mushroom Chop Suey 

Serves 4
Brown or White Rice

2 tbsp oil
1 onion, minced
2 - 4 celery stalks, sliced
1 carrot, peeled and sliced
2 garlic cloves, minced

1 cup chopped Portobello mushrooms
1 cup chopped button mushrooms
4 cups fresh mung bean sprouts

2 tbsp water
2 tbsp soy sauce
1 tbsp rice wine
½ tsp sugar
2 tsp corn starch

Prepare rice separately.

Heat oil in a wok or frying pan over medium-high heat. Add the onion, celery, carrot and garlic cloves. Cook for 3-5 minutes, stirring often to ensure nothing sticks to the bottom of the pan. 

Add the mushrooms and bean sprouts, cover pan and lower heat. Cook over low, stirring every couple minutes, until the mushrooms and bean sprouts are tender, about 7 minutes.

In a separate bowl, mix together the remaining ingredients until the cornstarch is dissolved. Pour the sauce into the frying pan and stir it gently through the veggies. Cook for about 5 minutes or until the sauce is thickened.


Serve Mushroom Chop Suey over Rice.

TIP
Add the cooked rice to the Mushroom Chop Suey adding vegetable broth as needed. 

From Rosebud

Boursin Cheese

Company coming? This makes up in a flash, especially if you presoak cashews ahead, drain and store the towel dried cashews in the freezer.

Boursin Cheese

Yield 1 cup

12.3 oz box Silken Mori-Nu tofu, drained* & crumbled
1/2 cup cashews, soaked, drained
3 - 4 Tbsp vegan butter 
2 Tbsp fresh lemon juice
1 Tbsp vegan mayo - see my Oil/Nut Free Mayo
3 - 4 tsp Boursin mix**
1 tsp miso, optional


*Drain and crumble the tofu: Wrap in a linen towel, twist up the ends and working over the sink, squeeze or knead to expel as much liquid as possible.

Process all ingredients in a food processor until smooth; this may take a while depending on your processor. Taste and adjust seasonings if needed.

Transfer to a bowl, cover and refrigerate. Allow time to marinate and set up.



**Boursin Seasoning Mix

4 tsp garlic, granules
2 tsp dried oregano
1 tsp dried basil
1 tsp dried dill
1 tsp dried marjoram
1 tsp chives
1 tsp black pepper
1 tsp dried thyme
Store tightly covered away from heat.



From Rosebud



Basic Cream Cheese

A quick cream cheese when you don’t have time to culture.

Basic Cream Cheese

Yield 1 cup


12.3 oz box Silken Mori-Nu tofu, drained* & crumbled
1/2 cup cashews, soaked, drained
3 Tbsp vegan butter or mayo
2 Tbsp fresh lemon juice
1 tsp miso, optional
1/2 - 1 tsp salt

*Drain and crumble the tofu: Wrap in a linen towel, twist up the ends and working over the sink, squeeze or knead to expel as much liquid as possible.

Process all ingredients in a food processor until smooth; this may take a while depending on your processor. Taste and adjust seasonings if needed.
Transfer to a bowl, cover and refrigerate.

Ready to use.

From Rosebud


Boursin Cheese
1 recipe Cream Cheese, above
1 Tbsp mayo
3-4 tsp Frozen Creek Farms Boursin Cheese Seasoning Mix or any mix
Transfer to a bowl, cover and refrigerate. Allow time to marinate and set up.


from RB

Oil/Nut Free Mayo


The Kala Namak, black saltreally makes this recipe stand out tasting like the alternative mayo without the harm.

Oil/Nut Free Mayo

Yield about 12 oz.
12.3 oz pkg Nori-Nu extra firm tofu*
3 Tbsps fresh lemon juice
½ - 1 tsp white vinegar
1 - 2 tsp Dijon mustard
1/2 tsp Black salt, Kala Namak
1 tsp agave


*Drain and crumble the tofu: Wrap the tofu in a linen towel, twist up the ends and holding over the sink, squeeze or knead to expel as much liquid as possible.

Combine all ingredients in a processor and process until smooth and creamy. Taste and adjust as needed.

Store covered in the refrigerator. 

From Rosebud

Oil/Nut Free Sour Cream

For those needing an oil and nut free sour cream, this sour cream shines! Recently when cooking for someone who can't have nuts and another who won't eat anything with oil, this was in my tried and true recipe file.

Oil/Nut Free Sour Cream

Makes about 1 1/3 cups of sour cream

1 pkg (12.3 oz.) Mori-Nu firm silken Tofu, pressed/drained*
3 Tablespoons milk
3 Tablespoons fresh lemon juice
1/8 teaspoon salt

*Drain and crumble the tofu: Wrap in a linen towel, twist up the ends and twist over the sink. Squeeze or knead to expel as much liquid as possible.

Combine all ingredients in a blender and blend until very smooth. Chill for at least 1/2 to one hour before serving.


From Rosebud