Posts tagged mushrooms
Ode to Fall Veggies

It’s officially fall, and I can say without a doubt that my absolute favorite season has arrived. As much as I love swimming in the lake in the summer with the dogs, or taking them up to the snow in the winter, and as much as I love to see my terrace flowers and plants come to life in the spring, fall just screams my name. I partly blame The Gilmore Girls for this fall fascination. Is it just me or did it feel like 90% of that show happened in the fall, and featured the most gorgeous New England fall foliage and weather all the time? I also blame it on Tom Hanks and Meg Ryan when in the midst of one of my favorite romantic comedies and a total tribute to books and the reading life, they discuss the fall and bouquets of sharpened pencils. I don’t miss much about being in school, but reading and analyzing books with my high school teacher Liz is one of those things I look back on fondly, the other is shopping for school supplies at the stationary store, so bouquets of sharpened pencils sounds just about right.

In today’s episode though, we won’t be talking about my pluviophile nature, or the fact that fall trees just make a city that much more beautiful, we’re getting our cooking on and talking about fall veggies and what to do with them. I’m going to give you a brief list of some of my fall favorite vegetables, and give you one or two quick ideas of how you can turn them into dinner tonight. Sound good? Let’s do this thing! Although it will be all about the veggies today, I’m including some fall fruits like apples, figs and pomegranates within the ideas for each veg, so you can max out the savings and deliciousness of the farmer’s market this time of year.

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Red Lentil and Mushroom Spaghetti Bolognese

Who doesn't love a good bowl of pasta? Carlos's favorite pasta is a simple spaghetti with no sauce, just olive oil, lots of garlic, sautéed kale and mushrooms and lots of vegan parm, mine is pesto and definitely anything with tomatoes as a base (assuming Mac and cheese doesn't count because that's its very own food group right?). Add to that lots of chunkiness in the case of spaghetti bolognese and I'm extra happy. 

Ok fine, I love any and all forms of pasta.

Of course, we can make a delicious bolognese without using any meat, either with vegan meat crumbles, crumbled tofu or tempeh, chopped seitan, TVP, or, in the case of today's recipe, with something anyone can find at their regular store: lentils and mushrooms.

So here's the deal, red lentils (which are actually a cute pink/orangy color, are actually quite strange, they don't keep their round shape like other lentils do, which means they're not the best choice for cooking and eating whole or using on salads or veggie bowls. They're best in soups, dahls or curries, and in today's recipe and here's why.

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Ode to the Mushroom

When I was growing up I loved playing the "this or that" game. Someone gave you two options and you had to pick one or the other. "Chocolate or vanilla ice cream?", "spending the day at the beach or in the mountains". Since I'm a very indecisive person, this game was like the ultimate training for me, and I would constantly grill my mom with options she had to pick from. Because of this, I'm constantly drawn to articles titled the top five ways to prepare mac and cheese, or the parts of interviews in which the people I admire say what their favorite animal, fruit, curse word and quote are. I love picking favorites, yet it's so incredibly hard for me! There's one exception though, when it comes to picking a favorite vegetable (that isn't corn on the cob because I mean... NOTHING is better than sweet corn on the cob), I have a quick and easy answer: mushrooms.

We love mushrooms so much that whenever I want to make something Carlos doesn't particularly like, I just douse it with mushrooms. Mushrooms on top of cauliflower, mushrooms on top of a simple green salad, mushrooms on top of vegetable soup. We used to love mushrooms as meat eaters, but when we went vegan, our love of mushrooms grew exponentially. Why? Because mushrooms are the ultimate vegan meat!

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Classic Mushroom Gravy

We're gearing up for the holidays, and in my opinion there's always one dish that needs to be present whenever you are cooking a big holiday meal, a classic old fashioned mushroom gravy. This is the vegan version of the gravy that was always served at my house growing up and it's the creamiest most delicious thing ever. It's a decadent treat as many classic gravies are, since we're relying on a traditional roux to make it (a mixture of fat and flour to thicken our sauce), but this recipe feeds a crowd, and it's the Holidays so you can splurge a little on the big day. I love how the ingredients are so simple and can be found anywhere. It's so yummy, especially poured over mashed potatoes or over your favorite holiday roasts. 

This reminds me, check out the yummy Christmas recipe section we've created for you! It includes our favorites for the Holidays from both our youtube channel and our online membership program.

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BBQ Black Bean and Portobello Mushroom Sliders and Crispy Oven Potato Wedges

Today we're teaching you how to make the most meaty and delicious mini vegan burgers or sliders. Our favorite thing about these is they come together with leftover beans and rice! I always recommend cooking up a batch of rice and a batch of beans at the beginning of the week so you always have your base for delicious vegan bowls, but here's a recipe where you can transform that into the most beautiful and comforting meal. Who doesn't love a good old burger and fries combo?!

We're topping the veggie burgers with some barbecue sauce and a yummy portobello and crispy onion topping, and we're also showing you how to make crispy oven potato wedges to go with your meal. All you need is a vegan milkshake and you'll be transported to your favorite diner.

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