Vegan Portobello Mushroom Stuffing

Vegan Portobello Mushroom Stuffing

Yield: about 8 servings

4 large celery stalks w/leaves, diced

1 large onion, diced

2 cups portobello mushrooms, chopped

3 large cloves garlic, pressed

1½ tsp rubbed sage

1 TB dried thyme

1 TB dried rosemary

½ cup fresh Italian parsley, minced

9 cups day-old Italian bread, diced

1⅓ cup vegetable or chicken-like broth

½ cup light olive oil

2 tsp fine sea salt

1.  In a large pan, sauté the celery, onion, and mushrooms over medium high heat, with a pinch of salt and some oil, until everything gets nice and soft.

2.  Add garlic, sage, thyme, rosemary, and parsley, and sauté for another few minutes.

3.  In a large bowl, add sautéed mixture, diced bread, vegetable broth, olive oil, and salt. 

4.  Spread out on lightly greased cookie sheet.  Bake at 375º F for 45 minutes, or until golden and crispy on top.

Vegan Green Bean Casserole

Vegan Green Bean Casserole

Yield: a 9x13 casserole

4-15oz. cans of green beans (or 6 cups fresh green beans, stemmed and cut)

1 recipe Mushroom Gravy

2 cups French-fried onion rings

Mushroom Gravy

1 TB oil

1 medium onion, chopped

8oz. fresh mushrooms, sliced

3 large cloves garlic, minced

1 tsp thyme

½ tsp sea salt

1 cup raw cashews (or blanched almonds)

3 cups water

1.  Preheat oven to 350º F. 

2.  If using fresh green beans, steam beans for 4-5 minutes.

3.  For Mushroom Gravy: Heat oil in a large skillet over medium high heat.  Add onion, and cook until it is translucent, about 5 minutes.  Add mushrooms, garlic, thyme, and salt.  Cook until water starts to come out of the mushrooms, and they start to brown.  In a blender, blend cashews and water for 3-5 minutes until very smooth.  Pour cashew mixture into the pan with mushroom mixture, and stir together.  Cook until mixture becomes thick to make a creamy gravy.

4.  Combine green beans and gravy together in a casserole dish.

5.  Bake 20-30 minutes, until hot and bubbly.

6.  Remove from oven and cover with French-fried onions.  Return to oven and cook 3-5 minutes, until onions are golden brown.

Maple Pecan Ice-Cream

Maple Pecan Ice-Cream

Yield: about 1 quart

2½ cups soy milk

1 cup coconut milk

1/8 cup organic cane sugar

½ cup pure maple syrup (or 3/4 cup)

2-3 tsp vanilla extract

½ tsp sea salt

¼ tsp xanthan gum

¼ cup pecans, chopped

1. In a blender jar, blend everything (except xanthan gum) until very smooth.  Add xanthan gum and blend again until incorporated (about 10 seconds).
2. Chill mixture overnight (for 8 hours or more) in fridge.  Pour ice-cream mixture into an ice-cream maker and freeze according to manufacturer’s directions.  Add chopped pecans after ice-cream is done churning.

* If you don’t have a machine: Freeze mixture, pulling out every couple hours to stir.