Stuffed Mushrooms With Almond Feta (https://www.onegreenplanet)

June 25, 2022 / Lyn Jones / 0 Comments

These make a great starter or party snack, but they can also be paired with a big green salad for a filling plant-based meal. A mix of veggies, oats & herbs make up the flavourful stuffing.
Top it off with some almond feta and you’ve got one delicious meal!

serves 4

Ingredients

For the Stuffed Mushrooms:

  • 12 small brown mushrooms
  • 1 tablespoon coconut oil
  • 1/2 sweet onion, finely chopped
  • 2 cloves of garlic minced
  • 1/2 teaspoon sea salt
  • Fresh ground pepper to taste
  • 2 tomatoes chopped
  • 1 cup of spinach chopped
  • 1/4 cup gluten-free oats
  • 2 Tabs water
  • 1 Tab oregano
  • 1 Tab coconut aminos

For the Almond Feta:

  • 1 cup almond pulp leftover from homemade almond milk
  • 1/4 cup filtered water
  • 4 Tabs lemon juice – DON’T ovedo
  • 3-4 tablespoons extra virgin olive oil, cold pressed
  • 1 clove of garlic
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano or thyme (optional)

Preparation

To Make the Mushrooms:

  1. Preheat the oven to 200 degrees C. Line a baking sheet with a parchment paper.
  2. Gently wash, remove stems from mushrooms. Carefully carve out a portion of the inside of the mushroom just enough to make room for stuffing.
  3. Put mushrooms, smooth side on top, on a prepared baking sheet. Cook for 5 minutes.

To Make the Stuffing:

  1. In a small skillet, warm coconut oil & saute onions for 3 minutes, adding water if necessary.
  2. Add garlic, salt & pepper and continue to cook for 2 more minutes.
  3. By now the mushroom caps should be ready to come out of the oven. Remove them from the oven, let cool a little bit. Flip the mushrooms, hollow side on top.
  4. Add tomatoes, spinach, oats & water to onion mixture – mix well, cook for 5 minutes.
  5. Finally mix in oregano & coconut aminos. Turn off heat.
  6. Spoon 2 Tabs filling into each mushroom cap, packing it as tightly as possible.
    Bake 10 mins, until mushroom is tender to touch & fillings are lightly browned.

To Make the Feta:

  1. Put everything into a food processor (messy to clean up) and blend until smooth.
  2. Top each mushroom with a teaspoon of feta (or cook them after adding).

Italian herb crispy baked tofu (minimalist baker)

June 25, 2022 / Lyn Jones / 0 Comments

Crispy tofu that tastes like pizza, so crispy and flavour-packed that you can’t stop eating it  – even tofu haters admit it’s good. A simple, endlessly versatile protein-packed topping for polenta, pasta, wraps, and beyond! Vegan, gluten-free, and bursting with herby goodness!

serves 4

Ingredients

  • 1 (14-oz.) package extra-firm tofu
  • 1 ½ Tbsp tamari (or soy sauce // ensure gluten-free as needed)
  • 3 Tbsp olive oil
  • 3 Tbsp balsamic vinegar (NOT glaze)
  • 1 ½ Tab tomato paste
  • 4-5 small cloves garlic, crushed or minced (4-5 cloves yield ~2 tsp crushed)
  • 2 tsp dried basil
  • 1 ½ tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/4 tsp sea salt (omit if using soy sauce)

      • Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.

      Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.

    • Crumble the tofu into pieces less than 1/2-inch in size and arrange them on the parchment-lined baking sheet.
    • In a small bowl, whisk the remaining ingredients (tamari, olive oil, balsamic vinegar, tomato paste, garlic, basil, oregano, thyme, and salt). Pour over the tofu and toss to coat.
    • Bake for 20 minutes, flip with a spatula, and bake for another 10-15 minutes or until the tofu is a little firm and golden with crispy edges.
    • Enjoy warm or at room temperature. This tofu is the perfect protein boost for wraps, risotto, polenta, creamy pink pasta, pasta arrabiata, on pizza or paired with roasted vegetables.
    • Leftovers keep in a sealed container in fridge for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F (176 C) for 5-10 minutes until warm and crispy.
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