Vegetarian Mushroom Stuffing

Mushrooms add so much flavor to vegetarian dishes, and they are the perfect ingredient to put in your vegetarian stuffing! This recipe for vegetarian mushroom stuffing calls for cashews and bell peppers as well as the traditional stuffing ingredients such as celery and thyme. Recipe courtesy the Wheat Foods Council

Ingredients:

• 3/4 pound bread, cubed
• 1/4 cup butter
• 1 large red onion, chopped
• 1 large red bell pepper, chopped
• 1/2 pound mushrooms, sliced
• 3 stalks celery, chopped
• 1 1/2 cups roasted cashew pieces
• 2 tbsp fresh thyme or 1 tsp dried
• 2 tbsp fresh rosemary, or 1 tsp dried
• 1/4 tsp ground nutmeg
• 3/4 cup vegetable broth
• 2 eggs, beaten

Preparation:

Pre-heat oven to 400 degrees.

Place bread cubes on large shallow baking pan and bake until golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl. Turn oven down to 350 degrees.

Melt butter in large heavy skillet. Add onions and cook until clear, stirring occasionally (about 10 minutes). Add red peppers, mushrooms and celery; cook until tender – about 5 to 7 minutes.

Combine with bread in mixing bowl; add nuts, seasonings, vegetable broth and beaten eggs. Stir well and pour into an 8-inch greased baking pan or one of similar size. (Can be prepared a day ahead and refrigerated). Cover and bake for about 1 hour.

Makes 8 servings of vegetarian stuffing.

View the original article here

Bok Choy and Shiitake Mushroom

Combine bok choy and shiitake mushrooms stir-fried in a garlic sesame sauce for a healthy vegetarian vegetable stir-fry recipe. If you like like bok choy or just want to try out a simple bok choy stir-fry recipe, this is a simple one to try.

Ingredients:

• 3-4 cloves minced garlic
• 1/2 cup button mushrooms, sliced
• 1/2 cup shiitake mushrooms, sliced
• 1 tbsp soy sauce
• 1 bok choy, chopped
• 5-6 scallions (green onions), sliced
• 1/4 cup vegetable broth
• 2 tsp fresh ginger, minced or grated
• 2 tsp sesame oil
• 2 tbsp sesame seeds (optional)

Preparation:

Sautee the garlic and mushooms in soy sauce for 3 to 5 minutes. Add the bok choy and scallions, and cook for a few more minutes.

Reduce heat to medium low and add vegetable broth and ginger. Simmer for another 3 to 5 minutes.

Stir in remaining ingredients and serve hot over rice.

View the original article here

Raw Mushroom Soup

This raw food diet soup recipe starts with a creamy cashew milk base and adds flavorful mushrooms for a raw "cream of mushroom" soup. You can warm it up a bit over a hot plate or coffee maker to enjoy a warming raw foods soup. If you like mushroom soup, you'll enjoy this raw food version! I used regular cremini mushrooms in this recipe, but portobellas or plain button mushrooms would work well too.

See also: How to Make Cashew Milk

Ingredients:

• 2 cups cashew milk
• 1/2 onion
• 1 clove garlic
• 1 cup mushrooms
• 2 tbsp Nama Shoyu or Bragg's Liquid Aminos
• 1 tbsp lime juice
• sea salt, to taste
• extra mushrooms for garnish, diced

Preparation:

Process all ingredients in a blender or food processor until blended and creamy, or until desired consistency is reached. Top with extra diced mushrooms. It's super easy to make this raw food diet mushroom soup! Enjoy!

See also:
More Raw Food Diet Recipes
Top Ten Easy Raw Food Recipes

View the original article here

Portabella Mushroom Enchiladas

A quick and easy vegetarian enchiladas recipe using portabella mushrooms using taco seasoning and canned enchilada sauce so you can get these vegetarian enchiladas in the oven in just a few minutes. Scroll down for more vegetarian enchilada recipes to try.

Ingredients:

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 4-5 large portobella mushrooms, diced
• 1 onion, diced
• 3/4 cup vegetarian mock meat crumbles OR 1 cup TVP, rehydrated
• 1 package taco seasoning
• 1/2 cup black olives, sliced
• 2 cups enchilada sauce
• corn or flour tortillas

Preparation:

Pre-heat oven to 375 degrees. Sautee garlic, mushrooms and onion in olive oil for 4 to 6 minutes, until onions are soft and mushrooms are cooked. Add mock meat or TVP and taco seasoning packet and cook for another 2 to 3 minutes. Add olives and remove from heat.

On stovetop or microwave, heat tortillas for a few seconds, just until soft and pliable.

In a large baking pan or casserole dish, place a thin layer of enchilada sauce, about 2 tablespoons.

Place about 3 tablespoons of the mushroom and mock meat mixture in the center of a tortilla. Drizzle with about a tablespoon of enchilada sauce. Wrap and place in the casserole or baking dish. Continue until filling is gone.

Pour extra enchilada sauce over top of wrapped enchiladas. Bake for 20 to 25 minutes, or until sauce is bubbly.

View the original article here