So I recently moved back to my parent’s house to save money before graduate school this fall. Suburbia isn’t really my favorite place, but I’ve been cooking up a storm here (and alternating between my Netflix queue and watching a million reruns of House and NCIS). Sadly, I keep forgetting to post, or sometimes take pictures, and thus delicious recipes like the Mushroom and Artichoke Lasagna, Guinness Chocolate Cupcakes, Vegan Sloppy Joes, and a variety of Chinese Noodle stir-fries and soups have fallen through the cracks, along with my more spectacular failures, including the Practically-Too-Dense-To-Eat Whole Wheat Blueberry Muffins (whoever thinks using three cups of flour in muffins is a good idea, they are wrong) and VwaV‘s peanut butter cookies (you may think non-natural peanut butter works as a substitute, but it really just results in cookies with the consistency of the melted insides of a Reeses–great on ice cream, terrible as an actual cookie).
However, below I have some pictures and recipes for some recent favorites, including my Artichoke and Sun-Dried Tomato Stuffed Mushrooms and Italian-Style Scrambled Tofu and Hash Browns.
Wowowowowow these are amazing.
8-10 large white mushrooms, rinsed/dried with stems removed (chop them for later)
6-7 artichokes (either canned or in oil)
8-9 sun dried tomatoes, cut into large chunky pieces (either in oil or dry)
2 cloves garlic, smashed and then pressed (you don’t want large chunks)
2-4 T. Balsamic vinegar (depends on your affinity for vinegar–I like tangy)
A small chunk of tofu (like, 3 T. worth of either firm, extra firm, or silken; scraps or a chunk of a leftover block works well; you can adjust the amount as well–it just makes more filling)
Pinch of salt
Preheat the over (or a toaster oven) to 450 F. Put mushroom caps, tomatoes, artichokes, tofu, garlic, vinegar, and seasonings into the food processor. Pulse until you reach a chunky yet creamy consistency. Add a little water if too dry. Spoon filling into mushrooms. Bake at 450 F for about 20 minutes or until mushrooms release juice. Spoon mushroom juice on top just before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
Perfectly sweet and great served warm with some Tofutti Cream Cheese. I like to make it on Sunday and munch it for breakfast throughout the week. Recipe can be found here.
I used an onion and some grape tomatoes and seasoned with oregano, basil, thyme, a pinch of Herbs de Provence, and a little turmeric for the color. Firm or extra firm tofu both work really well here (just don’t forget to press first).
For the hash browns, some coarse kosher salt and a few dashes of fresh black pepper work well as seasoning, and cooked them with a little olive oil in a cast iron pan (about 12 minutes on each side). My favorite way to do Sunday Brunch.
These are kind of the best cup cakes I have ever had in my life. I recommend you buy the book and make them immediately if not sooner. If you don’t have the soy yogurt called for in the recipe, you can mix some applesauce and molasses together to bind, moisturize, and add delicious flavor (slightly decrease sugar and oil/fat if you do this). Yumyumyum.