What's in a name: Vegan Portabella Pizza's

When most meat-lovin American people hear the word "Vegan" their nose crinkles, their mouth turns to a frown, and they start to shake their head as if their brain can't comprehend such an atrocity. If you can't picture what I am trying to say, try this:

Then comes the following sentence: "No meat? No cheese? No eggs? Nope. Nope. Nuh uh. Can't do it. That's just freakin crazy!" Then the expression that preceeds looks a little like this:

Kristin Wigg knows what I'm talking about. 

Well I've got news for you. It is not scary. Or gross. Or depriving. In fact, it is magically delicious--more so than the Lucky Charms I stole that slogan from. I have been eating a plant based diet, i.e. Vegan, for about 2 months now and I think I have eaten more delicious food than when I wasn't. That is not a lie. I am telling Abe Lincoln style truths here. Tonight, for example, I tried out a new recipe I found while lazily browsing Pinterest on the couch in my sweat pants(is there any other way to do so?). 

I always tweak recipes. Even new ones I have never made or tried before. It is not in my nature to follow someone else's directions involving food and not add my own spin on things. I guess I think that if I don't then it isn't my own? I don't know. Let's leave that one for the therapist, shall we. Anyhooo....

I found a recipe for Vegan Portabella Pizzas and thought it sounded pretty tasty. We like pizza and mushrooms. Plus if you have ever eaten a portabella it is like eating a big fat steak. It is massive, and meaty, and leaves you feeling full and satisfied. Sorry if that sounds inappropriate. I swear I am talking about portabella mushrooms.

You might be thinking, "Whoa, Amanda, pizza has cheese, idiot?! I thought you said these were vegan?!" Well, you potty mouth, it does have a "cheese" and it is made out of cashews. The texture and flavor is like basil seasoned ricotta.  Before you decide I am crazy and go back to reading your Facebook news feed, hear me out. THIS IS DELICIOUS AND YOU SHOULD TRY IT. There. That's all I have to say. 

Doesn't it look so tasty!!

Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce

Prep time: 10 minutes Cook time: 10-12 minutes.

Ingredients:

• 4 Large Portabella Mushrooms (mine were the size of my stretched hand)

• 2 cups pizza/spaghetti sauce (give or take)

• Vegan Cashew Basil Cheese Sauce (see recipe below)

• 1/3 cup of each: green, orange pepper, diced

• 1/3 cup sweet onion, diced

• 2-3 large basil leaves, finely diced

• 3/4 cup roasted red peppers, sliced

*I would like to note that I did not measure out any of my veggies, I just chopped and sprinkled them on until it looked good. 

Directions: Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Sprinkle round side with garlic powder and salt. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella, or more if needed to sufficiently cover the surface of the shroom. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Lay slices of roasted red pepper on top. Finally, sprinkle finely diced basil on top and finish with a sprinkle of salt and garlic powder. Broil in the oven on the lowest temperature setting on the middle rack for about 12-18 minutes, watching closely as broiler temperatures vary, until mushrooms are cooked through. Serve immediately and enjoy! Serves 3-4.

Vegan Cashew Basil Cheese Sauce

 

Ingredients:

• 1 cup raw cashews

• 1/2 tsp sea salt

• 1/2 tsp EVOO

• 1 fresh basil leaf

• 1 small clove garlic

• 1.5 tbsp nutritional yeast

• 1 tbsp fresh lemon juice

Directions: Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight, or 8 hours,  in the fridge. When cashews are ready, drain and place all ingredients (cashews, sea salt, EVOO, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. If it is not very creamy or balls up like dough, slowly add water by the teaspoonful while the processor is on until it is smooth and creamy. Taste and adjust seasonings if necessary. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!

My fork totally murdered this. Yummy town.

Here is the original recipe, without my tweaks, gotta give props to the creator:

http://ohsheglows.com/2010/08/31/mushroom-masters-a-tournament-of-taste/

I'm Back, with Poor Man's Shrimp Cocktail

Ok. I know. I haven't blogged on here in a while. Things have been a little crazy on the home front. Now I am back to business, and will hopefully be bringing the 3, maybe 5 people that actually read this, some tasty recipes. 

When ever I check my mail and find that my cooking magazines for the month have arrived, I have a brief moment of Christmas-like feeling of Joy in my heart. I love my magazines and have the collection to prove it. I know I can get the recipes online, but it isn't the same. There is something about the tangible feeling of the high gloss paper, the colorful spreads, and the hour it takes for me to sit and lose myself in the culinary world. 

This month was no exception. 

The recipe I have for you today is courtesy of Bon Appetit Magazine. When I read the recipe, I was like "Whaaaaaat?! No Way! I gotta try that!" And I did. 

After a little trip to the year-round farmers market (that's right, be jealous), I was ready to begin. 

I give you: Poor Man's Shrimp Cocktail

1 C. Old Bay seasoning

1/4 kosher salt

2 yellow onions, quartered

6 garlic cloves

3 lemons, halved

2 1-lb. heads of cauliflower, cored, trimmed into 2" florets

Cocktail Sauce

  

   

Combine Old Bay, salt, onions, garlic, and 6 quarts of water in a late pot. Squeeze juice from lemons into pot and add lemon halves.

Set pot over high heat and bribing liquid to a boil. Cook for 10 minutes to let flavors meld.

I would recommend turning on your overhead vent. The spices made me sneeze like crazy.

Using slotted spoon, remove the onions, garlic, and lemons from the broth; discard. Return liquid to a rolling boil.

Add cauliflower

Turn off heat, cover pot tightly, and let stand until cauliflower is crisp-tender, 5-10 minutes.

Mine took 9. 

Drain. 

*I drained over a very large bowl so I could save all of that delicious broth for another batch. No use wasting those tasty spices!

Spread out cauliflower on a rimmed baking sheet and let cool completely. This can all be made 1 day ahead.

Cover and refrigerate. 

Serve with cocktail sauce for dipping.

So after I finished making the "shrimp", and they were chilled. I made myself a little plate and dipped my first piece in my homemade cocktail sauce (recipe below). 

It was fantastic. Obviously it lacks that seafood shrimpy flavor that comes with actual shrimp, but this is a dang good substitute. Especially for a strict vegetarian/vegan or someone with shellfish allergies. 

Here is the cocktail sauce recipe: Low sugar ketchup, fresh horseradish, and lemon juice. This really is just to taste. Obviously the ratio of ketchup to horseradish is like 4:1, unless you like it really spicy and intense. The lemon juice is added at the end, just a few teaspoons. 

So there you go. A recipe. Now go try it and let me know what you think!!!