Whole Roasted Mushrooms

Whole Roasted Mushrooms

I love MUSHROOMS, though I often find that people aren’t sure what to do with them.  Fun fact, mushrooms are not a vegetable, they are a fungus. Which is maybe why some people are shy when it comes to cooking them.  I’m not sure, but I do want to share this recipe so mushrooms are given a fair chance at the table. When it comes to flavor and texture they have also been known to resemble meat, they are hearty and bold.  This recipe is special to me because it really shows off how flavorI love MUSHROOMS, though I often find that people aren’t sure what to do with them. Fun fact, mushrooms are not a vegetable, they are a fungus.  Which is maybe why some people are shy when it comes to cooking them. I’m not sure, but I do want to share this recipe so mushrooms are given a fair chance at the table. When it comes to flavor and texture they have also been known to resemble meat, they are hearty and bold.  This recipe is special to me because it really shows off how flavorful and complex mushroom flavors can be. Keeping things simple seems to always be best when it comes to cooking and we’re gonna stick to that here! If you’ve never roasted whole mushrooms then this is the perfect recipe to try.  I mean any recipe where there isn’t even any chopping involved is a keeper! There are so many fun ways to cook mushrooms, give this easy recipe a try to get started and then you can go from there.

What you need:

12 whole mushrooms

1 teaspoon olive oil

1/2 teaspoon salt

Drizzle of good balsamic

How it’s done:

Preheat oven to 400. Prepared baking sheet with parchment paper for easy cleaning.  In a bowl coat the whole mushrooms with olive oil over top and then salt.

Place in sheet pan and roast for 20 minutes.  Once the cool a little add a drizzle of balsamic

ENJOY

Photo credit Tom locker photo

Da Best Potato Salad

Da Best Potato Salad

I am a potato salad kind of girl. It is literally one of my favorite things. I love it as a side,
on bread, on a cracker, for any meal . . . and I love all types. I adapted this one from a recipe from my BFF’s mom, who was not vegan. Now, I enjoy it without the guilt, and it is a healthy pleasure. Eat it in a bowl on its own or as a side; it also makes great picnic food!

PREP + COOK TIME 30 MINUTES SERVES 4

11⁄2 pounds red-skinned potatoes
3⁄4 cup vegan mayo
2 tablespoons pickle juice 2 tablespoons chopped fresh dill
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 celery rib, diced
2 tablespoons minced red onion
1⁄4 cup black olives sliced 1⁄4 cup diced dill pickles (sweet or dill, your choice)

Bring a large pot of water to a boil. Cut the potatoes into 1-inch cubes, keeping the skin on. Add them to the boiling water and boil for about 15 minutes, until they are tender (check with a knife). Drain well and rinse under cold water to stop the cooking.

Mix the vegan mayo, pickle juice, dill, salt, and pepper in a large bowl with a whisk. Add the celery, onion, olives, and pickles; toss well. Add the chilled potatoes, and stir again. If you want it creamier, add more vegan mayo.

If you think this recipe might be good for a friend, just hit that little share button on the bottom! Thanks!

Homey Roasted Potatoes

Homey Roasted Potatoes

I pray that potatoes are a good carb, so I always tell my body they are nourishing.  I do not want to live a life where potatoes are not involved.  These are good for breakfast, in place of fries, on top of any salad, for dinner or just a snack.  In my house, there is always ketchup involved and a lot of happy faces, because everyone in my family enjoys them.  I always have them on the side with my tofu scramble and toast.  I also use this recipe for my killer quesadilla.  I can’t explain how versatile this recipe is and how many different meals you can sue this as a base.  If you’d like to know when all these wonderful recipes will be released in my “almost finished” cookbook then just click HERE and you can get on the early bird list…we are just weeks away from the big day!

Prep + Cook Time 30 Minutes Serves 4

What you will need:
2 pounds red skinned potatoes, cut into 1/2-inch dice
2 tablespoon olive oil
1 tablespoon salt
Freshly ground black pepper (optional)

How it’s done:
Preheat the oven to 450°F.  Line a rimmed baking sheet with parchment.  In a large bowl. combine the potatoes, olive oil and salt and stir until the potatoes are evenly coated.  I do not use black pepper here, but if you love it, add some in.  Spread the potatoes on the prepared baking sheet, and bake for 30 minutes, flipping them halfway through until they are golden brown and tender in the middle.

Recipe Note:
Red potatoes are particular healthy because of the nutritions skin.  The skin alone contains fiber, B vitamins, iron, and potassium.

Pin It on Pinterest