Posted in side dish, vegan, tagged chickpea miso, chickpea miso recipe, crimini mushrooms, dip recipe, edamame, vegan balsamic mushrooms, vegan dip, vegan edamame hummus, vegan stuffed mushrooms on June 25, 2013|
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You know those times when you feel like cooking but are low on kitchen staples? Tonight was one of those times for me. Surprisingly, I’ve found that when I’m lowest on ingredients I usually have on hand, I tend to come up with the most creative and unique dishes.
While steaming some kale and whole crimini mushrooms in balsamic marinade, I decided to do something fun with the mushrooms rather than enjoy them on their own. This evolved into using some edamame I had in the freezer to make a hummus-like edamame dip infused with hemp seeds, lemon juice and chickpea miso. Here is the result. It’s such an easy recipe, I can’t believe it took this long for me to discover it! I bet you could make this look classy and serve it at a fancy (pants) party!
Edamame Dip-Stuffed Crimini Mushrooms
1/2 pound crimini mushrooms
1 Tbs balsamic vinegar
1 tsp coconut oil (I used Nutiva brand)
2 cups water (more if needed)
1/2 cup edamame
1 tso chickpea miso
1 Tbs hemp seeds
1 Tbs lemon juice
1 Tbs sesame seeds
1/4 cup water
1 tsp extra virgin olive oil
Cook the whole mushrooms in the balsamic marinade and water on the stovetop for 10-15 minutes. Meanwhile, blend or food process all edamame dip ingredients. De-stem the mushrooms after cooking (feel free to save them and use them in another recipe) and stuff with dip. Enjoy!
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Posted in gluten free, Raw/Live Food, Smoothies, vegan, tagged banana smoothie, Cafe Gratitude, california vegan, groothie, HipCityVeg, mint smoothie recipe, philly vegan, raw chocolate mint, raw chocolate mint smoothie, raw smoothie recipe, raw vegan smoothies, smoothies on June 22, 2013|
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Today’s Raw Mint Chocolate Green Smoothie recipe pays homage to two of my all-time favorite smoothies: Cafe Gratitude‘s “I Am Cool” milkshake, a minty, cacao nib-filled dessert treat, and HipCityVeg‘s “Groothie,” a Philly favorite with spinach as the key green ingredient. I am really happy with the way this smoothie turned out, bursting with fresh mint from the Clark Park Farmers’ Market and packed with superfood flavor. I hope you enjoy my twist on two classics!
1.5 frozen bananas
1 cup fresh spinach
3-4 fresh mint leaves (I used peppermint leaves)
6-7 drops stevia (optional)
3/4-1 cup frozen pineapple
1 Tbs cacao powder
1 tsp maca
2 tsp chia seeds
3/4 cup ice
Blend all ingredients. Enjoy topped with raw chocolate shavings, fresh berries, buckwheat groats, granola, goji berries, etc.
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Posted in soup, vegan, tagged coconut mushroom soup, coconut soup, mushroom coconut soup, vegan coconut soup, vegan mushroom soup, vegan soup, vientiane, west philly, west philly vegan on June 7, 2013|
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After recently and repeatedly trying the coconut soup at Vientiane Lao-Thai cafe in West Philly, I determined I needed to try my hand in making something similar at home lest the restaurant run out of it on my accord. After picking up a can of light coconut milk from Mariposa Food Co-Op and fistfuls of local kale and 1/2 pound crimini and portobello mushrooms at the Clark Park Farmers’ market, I set to fashioning my version of veggie-filled soup.
The just-blanched crunch of the kale, which I tossed in at the last moment, was delicious paired with the chickpea miso-infused mushrooms, garlic and onions. Paprika is optional, but I loved how it changed the tint of the soup and added smoky flavor notes. This soup honestly does stray from the Vientiane version, and is undoubtedly missing “key” ingredients, but I still think it’s good enough to stand on its own and I entreat you to make it!
1/2 pound Crimini, portobello, or other mushrooms
1 large onion
1/2 Tbs chickpea miso
3 cloves garlic (more if that’s your thing)
1/2 Tbs coconut oil
1 can light coconut milk
1 tsp Paprika (optional)
4 large carrots
1 bunch kale
1 Tbs red pepper flakes (optional)
Broccoli florets (optional–I didn’t use)
Chickpeas (optional-I didn’t use)
Tofu (optional – I didn’t use)
Chop all produce ingredients. Cook the mushrooms, onions, and garlic in coconut milk, coconut oil and chickpea miso, paprika and red pepper flakes (if using), adding a little bit of water if needed. After 15 minutes on the stovetop, add in the carrots and cook another 3-4 minutes (I like crunchier carrots–feel free to cook longer). Toss in the kale right before serving. Enjoy!
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