Vegan Lobster(Mushroom) Bisque

entrees | October 7, 2016 | By

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I am always trying to find ways to make it easier to be a vegan, and live a healthier lifestyle, for me and everyone. About six months ago, my husband and I were perusing the Fresh Market, and were looking at dried mushrooms. I had been eyeing the lobster mushrooms for a while, and we got to discussing making a “lobster” bisque with them. We both thought this was pretty genius. So, I set about to concoct the most delicious seafoody bisque ever, and I think I have achieved that. It is perfect, I am pretty proud of myself. It tastes just like I remember a seafood bisque tasting. It has been a while, but I still feel confident that is very close.

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Fun fact, Lobster mushrooms are not actually mushrooms(I just learned this, thanks to an IG friend!) They are a parasitic fungi that grows on mushrooms, but they have good amount of fiber, protein, calcium and iron. Score! They are also delicious. They have a great texture, and are beautiful!

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This recipe has a few steps, making it a little messy, but all in all after the soaking of the cashews it was pretty quick. Also, you are really just blending, and adding things, so I feel like it isn’t very complicated and you don’t need to be a super experienced cook to master it. The cream is just four ingredients blended, and the rest is just a few veggies sauteed and liquids added.

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Aren’t these so beautiful? The first picture is while they are dried and the second is after I soaked them for a while and they became soft. They turn such a beautiful bright color and are an amazing meaty texture that is perfect for the bisque. You can definitely use other mushrooms for this, if you can’t find lobster mushrooms, but I highly recommend getting lobster mushrooms!

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This is creamy, dreamy, warm, and seafoody amazingness! I can’t think of much better than a creamy soup on a cold day, except, a vegan gluten free creamy soup on a cold day! I hope you enjoy!

Have any questions or feedback for me? Leave me a comment, I would love to hear from you!

Tools and things you will need:

Cuisinart Smart Stick CSB-75BC 200 Watt 2 Speed Hand Blender (Brushed Chrome)
Dried Lobster Mushrooms – 4 oz. Life Gourmet Shop
KitchenAid KSB1570SL 5-Speed Blender with 56-Ounce BPA-Free Pitcher – Silver

Vegan Lobster(Mushroom) Bisque

  • Prep Time: 30m
  • Cook Time: 15m
  • Total Time: 45m
  • Serves: 4
  • Yield: 1 Quart of soup
  • Category:

Ingredients

  • 1 c Cashews, raw(soaked for at least 3 hours)
  • 1 c Vegetable broth
  • 1 tbsp. Kelp powder
  • 1 tbsp. Cornstarch
  • 1 tbsp. Olive oil
  • 1 Shallot, minced
  • 1/2 c Carrots, diced
  • 1/2 c Celery, diced
  • 3 Garlic cloves
  • 3 tbsp. Tomato paste
  • 4 c Vegetable broth
  • 1 c White wine
  • 2 c Dried Lobster mushrooms (soaked)
  • 1 tsp. Smoked paprika
  • 1 tsp. Thyme
  • 1/4 tsp. Cayenne
  • 1 Bay leaf
  • Salt and Pepper to taste

Instructions

  1. After soaking cashews for 3 hours or up to overnight, add them to a blender with 1 C. of veggie broth, kelp powder and cornstarch. Blend until smooth this will take a few minutes. Set aside. Start soaking the lobster mushrooms, soak for a few minutes until they are soft.
  2. In a large soup pot, add olive oil and heat on medium. Add the shallot, garlic, celery and carrot to the pot and cook for about 3 or 4 minutes until they begin to soften.
  3. Add the tomato paste and stir into the veggies. Add the broth, wine, cashew cream mixture, softened mushrooms and all the seasonings. Bring to a soft boil, then reduce to low heat and cook for about 10 minutes to develop flavor and finish cooking everything.
  4. At this point you can puree some of the soup either with an immersion blender, or putting about half the soup in the blender, pureeing, then returning to the pot. You don’t want to puree it all unless you don’t want any texture and want it completely creamy, so I suggest just pureeing half.
  5. Add salt and pepper to taste and adjust flavoring as you need it. Serve immediately!

Vegan Lobster(Mushroom) Bisque

October 7, 2016 | By

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Vegan Wonton Soup

entrees | October 5, 2016 | By

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Make this, I promise you will thank me later! I have been dreaming about wonton soup recently, like literally, picturing myself slurping up that fragrant broth and biting into the tender dumplings filled with deliciousness! Once upon a time, I lived in Brooklyn, and you can get amazing Chinese food all over the place. There is one place in particular that I miss, and that is an all vegan Chinese restaurant in my brother’s neighborhood in Brooklyn. They deliver to his apartment, and there is literally nothing better on a cold day than getting Chinese delivery and chowing down without having to go anywhere. Well, it just so happens that they have a mighty fine vegan wonton soup. I love it, I dream of it, and now, I think I have made something just as good!

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Amazing fragrant broth with ginger, garlic and shallots, a bit of tang with some rice wine vinegar, and you have something I could just drink by itself. However, adding the meaty, garlicy, gingery tofu in an adorable little package makes it the greatest thing ever. I was able to find vegan wonton wrappers at my local Asian market, however I have been told this is not easy. So, I did a little research and tried out a couple of other things you can use. I found some fresh pasta sheets that were vegan, and I also found some fresh spring roll wrapper that you can use that were also vegan. So, you have a few options if you don’t get as lucky as me. I suppose if you are feeling super ambitious, you can also make your own. Just remember to cut the sheets into square if you use larger sheets.

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So, this is insanely easy. It requires a bit of prep with the chopping and filling and folding and all, but it was pretty quick. Here is an example of how to fold your wontons that is very simple, but you can really fold them however you like. I just like the way this looks, and I didn’t have any bust open.

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Alright, so go to the grocery store right now, pick up all the ingredients to make this and go do it! You will be pretty happy with yourself, at least I was. It is super comforting, light but filling at the same time, and slurping good!

Have any questions or feedback for me? I would love to hear from you!

Vegan Wonton Soup

  • Prep Time: 30m
  • Cook Time: 30m
  • Total Time: 1h
  • Serves: 6
  • Yield: 6 bowls of soup
  • Category:

Ingredients

Broth

  • 1 tbsp. Sesame oil
  • 3 Cloves of garlic
  • 1 Inch of ginger(grated)
  • 1/2 of a Shallot
  • 8 c No chicken broth or veggie broth
  • tbsp. Rice wine vinegar

Filling

  • 2 tbsp. Coconut oil
  • 1 Block of Extra firm tofu
  • 1 tbsp. Liquid smoke
  • 2 tbsp. Soy sauce
  • 3 Cloves of garlic
  • 1/2 of a Shallot
  • 1 inch of ginger(grated)
  • 3 Green onions

For serving

  • Vegan wonton wrappers or vegan fresh pasta sheets or vegan spring roll wrapper(what ever you can find)
  • Green onions

Instructions

  1. Crumble tofu, and set on a paper towel and place another paper towel over, and press down. While the tofu is drying, add the sesame oil to a large soup pot and heat on medium. Chop garlic and shallot really small and grate the ginger.(you can do this for both the filling and broth at the same time if you want)
  2. Add garlic, ginger and shallot to the soup pot, and stir. Bring down the heat and cook for a few minutes to start softening and flavoring the oil.
  3. Add the 8 cups of broth and bring down to a simmer. Add the rice wine vinegar and let simmer while you prepare the wonton filling.
  4. In a wok or large pan, add the coconut oil and heat on medium. Chop up the garlic and shallot if you haven’t already and grate the ginger. Add to the pan. Stir for a few minutes to get them soft and then add the crumbled tofu(it should all be crumbled so it looks like ground meat)
  5. Cook tofu on medium-high for about 5 minutes stirring pretty consistently as it starts to brown, but you don’t want it to stick(if it starts to stick add more coconut oil.) Once it has browned and cooked a bit, add the liquid smoke and soy sauce.
  6. Cook a few more minutes, then turn the heat off and add the chopped green onion at the end. Stir in and let cool for a few minutes.
  7. Once the broth is seasoned to your liking and the filling is done, take out your wrappers(if you could only find large wrapper that were vegan, cut into squares)
  8. Place a tsp. of filling in the center of each wonton, wet the sides with water and press together in triangle form and then wet the ends of the triangle and fold together. (See pictures for reference) or you can really fold them however you want!
  9. When ready to eat, take the broth off the heat and add the wontons. Let sit for a few minutes, and then serve immediately, they cook fast! Top with green onion!

Vegan Wonton Soup

October 5, 2016 | By

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Vegan Mexican Hot Chocolate Cookie Sandwiches with Cinnamon Cream

desserts, snacks | October 3, 2016 | By

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One of the other moms at my daughter’s school and I were chatting the other day, you know making small talk like you are apparently socially obligated to do, but it actually turned into a serious conversation about how much we hate the heat, and why we live in Florida. There are many reasons it works for both of us right now, but the conversation ended with my relief that is was actually in the 60’s that day. However, it has of coursed warmed back up in the days since then, and I am counting the days until I know we will have a few good months of cool weather.

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On the day we were discussing out hatred of Florida, I decided it would be a good day to make something I crave in the cold weather. Mexican Hot Chocolate, I love the spicy sweetness of it. That is one of my favorite combinations. Generally when I am deciding what I want to create, I think of my favorite things, that are not usually vegan, and make them plant based, but also taking it a step further and turning them into something completely different.

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In this case, I decided a cookie sandwich was in order. My husband immediately consumed several, and my four year old even got in on them, even though I thought they would be too spicy for her. She asked for water a few times, but kept on going! These babies gave me all the warm tingly feels I love when it was cold, and made me feel a little better about our current weather situation!

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Incredibly easy, crispy and creamy, spicy and sweet, they are all you could want in a cookie! I think this would be a great holiday cookie recipe, and would be super impressive. I also challenge anyone to guess that these are vegan, I dare you, it’s not possible! My cream filling is better than any regular cream filling or frosting, I promise!

Have any questions or feedback for me, I would love to here from you!

 

Vegan Mexican Hot Chocolate Cookie Sandwiches with Cinnamon Cream

  • Prep Time: 30m
  • Cook Time: 15m
  • Total Time: 45m

Ingredients

  • 1 1/4 c All purpose flour
  • 1/2 c Cocoa powder
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 2 tsp. Cinnamon
  • 1/2 tsp. Cayenne pepper
  • 1/2 c Vegan butter
  • 1 1/2 c White sugar
  • 2 Flax eggs (2 Tbsp. Flax meal+3 Tbsp. water= 1 egg)
  • 1 tsp. Vanilla
  • 1/4 c Almond milk

Cinnamon Cream Filling

  • 2 tsp. Cinnamon
  • 1/2 c Vegan butter, I use Earth Balance
  • 1/2 c Vegetable shortening
  • 1 tsp. Salt
  • 2 1/2 c Powdered sugar

Instructions

  1. Preheat oven to 350. In a medium mixing bowl, sift together all the dry ingredients.
  2. In a large mixing bowl, cream together the vegan butter and sugar. Add the flax eggs and vanilla.
  3. Begin adding the dry ingredients to the wet, and add almond milk as needed until everything is combined.
  4. Drop cookies 2 inches apart on a prepared baking sheet, bake at 350 for 10-13 minutes.
  5. While cookies are baking, make the filling. Whip together all the ingredients with a hand mixer or stand mixer until light and fluffy. If it isn’t thick enough add more powdered sugar, if it is too thick you can add a splash of almond milk.
  6. Let cookies cool completely, then scoop a little filling on one cookie and top with another. Enjoy!

Vegan Mexican Hot Chocolate Cookie Sandwiches with Cinnamon Cream

October 3, 2016 | By

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Vegan Lemon Poppy Seed Pancakes

breakfast | September 28, 2016 | By

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I am kind of lazy, and I love a quick breakfast. It takes me a while to wake up in the morning, and I am frankly pretty unpleasant to be around until I have had some coffee. Needless to say, I want to do as little work with food that I use to break my fast. When I was younger, I was super down with pre-made pancake mix, frozen waffles and cereal. Once I started to get older and cared a little more about what I put into my body, I began to discover easy options for breakfast that also actually made me feel good. I actually usually wake up nauseous because I am so hungry in the mornings. So, quick is where it is at.

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Lemon poppy seed muffins are one of my favorites, but I actually feel like I get the flavor of those delectable treats in a quick and easy pancake. Also, who doesn’t want maple syrup on everything in the morning. My husband and I have been trying to implement brunch into our regular weekend schedule, just because, it’s super fancy, right? In response to the every weekend brunch challenge, here is one of the most delicious pancakes I have had!

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I had my four year old daughter help me with these, so you know it’s easy, she then proceeded to eat three of them (and she doesn’t eat very much) so you know they are good. Light and airy, crispy on the outside, moist and fluffy on the inside. I dream of pancakes like these! P.S. My pancakes were not perfectly round, I cut them with a large round cookie cutter. Since we are being real here, I would like to say that my first shot at these were inedible, like I spit out the bite I tried. In the spirit of what I preach, which is never giving up, I tried and tried again, until I got it right.

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Light and bubbly and full of lemon zest, juice and poppy seeds. Just the perfect thing for all your breakfast or brunch needs. Adapted from The Joy of Cooking.

Tools I used:
OXO Good Grips 11-Inch Balloon Whisk
BLACK+DECKER GD2011B Family Size Griddle, Black
KitchenAid Nylon Short Turner, Black

Vegan Lemon Poppy Seed Pancakes

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Serves: 5
  • Yield: 10-12 Pancakes
  • Category:

Ingredients

  • 1 c All purpose flour (or you can do half whole wheat)
  • 1/3 c Sweetener of choice ( I used sugar in the raw)
  • 1/2 tsp. Baking soda
  • 1 1/2 tsp. Baking powder
  • 1/2 tsp. Salt
  • 1 c Almond milk
  • 1 tsp. Apple cider vinegar
  • 1 Flax egg (2 Tbsp. Flax meal+3 Tbsp. Water)
  • 1 tsp. Vanilla
  • 3 tbsp. Coconut oil
  • 3 tsp. Lemon zest
  • 1/4 c Lemon juice
  • 1/4 c Poppy Seeds

Instructions

  1. In a large mixing bowl, combine all the dry ingredients.
  2. In a small bowl, mix together the apple cider vinegar and almond milk and let sit for a few minutes to make a buttermilk substitute.
  3. Make your flax egg, then add all the wet ingredients to the dry and whisk until smooth and combined. Add the zest and poppy seeds.
  4. Heat a skillet to high, and spray with non stick pan. Cook pancakes on medium for a few minutes on each side.
  5. Serve immediately with maple syrup or powdered suagr!

 

Vegan Lemon Poppy Seed Pancakes

September 28, 2016 | By

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Vegan Lemon Poppy Seed Pancakes
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Vegan Creamy Pumpkin Pasta

September 28, 2016 | By

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Vegan Creamy Pumpkin Pasta
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Vegan Pumpkin Snicker Doodle Doughnuts

breakfast, desserts, snacks | September 28, 2016 | By

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A while back, I was making some regular vegan yeast doughnuts, just experimenting with glazes and toppings, and I was getting really tired of frying them one or two at a time. Not to mention, I realized how super greasy they became, and how unhealthy they really must be. Now don’t get me wrong, I love a good fried doughnut as much as the next person, I just can’t really function afterwards. Generally, I want to slip into a food coma and do nothing the rest of the day.

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So, I got to thinking, the only baked doughnuts I really ever see are the cake style doughnuts, and those are formed in a pan. I am also into the cake style doughnut, but most of the time when I think of a doughnut, and I am really craving one, all I can picture is that light, fluffy, sweet and tender yeast style. I began to develop some ideas about just trying to make a basic yeast flavor, letting it rise like I was going to fry them, cutting them out like I was going to fry them, but just baking them instead at a really high temperature.

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The results were nothing short of totally amazing, and drool worthy. Also, something unbelievable happened, I didn’t feel like I was going to pass out for the rest of eternity. I actually felt pretty good.

Deciding on the flavor combo was of course a no-brainer, as Fall is upon us and my favorite season. My husband loves snicker doodles more than life, so bam! Pumpkin Snicker Doodle!

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This dough is incredibly easy, and for anyone who has ever been intimidated by yeast dough, this is a good place to start. I implore you to give it a shot, you will be fine. The flavors for this dough can be switched up pretty easily, and I will definitely be making more doughnuts like this in the future.

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Light and fluffy, but not greasy, these are the stuff of dreams. I hope you enjoy!Adapted from Baked by Rachel

Tool I used:
Good Cook Set Of 3 Non-Stick Cookie Sheet
Norpro 3495 Donut, Cookie Cutter

 

Vegan Pumpkin Snicker Doodle Doughnuts

  • Prep Time: 1h 30m
  • Cook Time: 10m
  • Total Time: 1h 45m

INGREDIENTS

  • 3/4 c Almond milk
  • 2 1/4 tsp. Active dry yeast
  • 1 tsp. +2 Tbsp. White sugar
  • 3 c All purpose flour
  • 1 tsp. Salt
  • 1/4 tsp. Cloves
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. All spice
  • 3 tsp. Cinnamon
  • 2 tbsp. Maple syrup
  • 1/2 c Pumpkin puree
  • 1 c Sugar +1 Tbsp. cinnamon combined

INSTRUCTIONS

  1. Heat the almond milk in the microwave for 30 to 45 seconds, you want it to be between 110-115 degrees. You should be able to put your finger in it, but it should be warm.
  2. Add the yeast and a tsp. of sugar to the almond milk, and let proof for 5-10 minutes. It should be bubbling.
  3. In a large mixing bowl, or a stand mixer fit with a dough hook, add all of the dry ingredients, including the remaining 2 Tbsp. of sugar, and stir slightly to get it mixed.
  4. Add the yeast mixture when it is ready, and begin to knead, either by hand or with the hook.
  5. Add the maple syrup and pumpkin puree and continue to knead for 3-5 minutes until it forms a nice smooth ball.
  6. Place in a greased bowl, cover, and let proof in a warm, dry place for 1 hour. Until doubled in size.
  7. Once dough has proofed, roll out to about 3/4 of an inch thick, and cut into circles with a cookie cutter, and punch a hole out of the center with a small circle cutter. Place on a prepared baking sheet, cover and proof for another 20 minutes.
  8. Preheat oven to 400. When done proofing, bake at 400 degrees for 5-10 minutes. Until cooked through.
  9. While hot, dip entire doughnut into bowl of the mixed cinnamon and sugar. Consume!

 

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