Mushroom Alfredo Pasta

 Original recipe from Holy Cow Vegan.

Mushroom Alfredo Pasta

Ingredients

2 large heads garlic

1 cup raw cashews 

2 cups nondairy milk 

1 tsp oregano

2-4 Tbls nutritional yeast

Salt to taste

1 Tbls  vegan butter)

32 oz white or brown mushrooms sliced

¼ cup white wine 

1 tsp dry sage (I Tbls fresh sliced if available)

Vegan Parmesan and parsley for serving

Method

Wrap the bulbs in a piece of aluminum foil and roast in a 400 degree oven for 30 minutes until the garlic is golden and soft and squeezes out easily from the papery skin.

Soak 1 cup of cashews in 2 cups of any nondairy milk for around 30 minutes

Blend milk and cashews until very, very smooth with  nutritional yeast, the roasted garlic, dry oregano, salt and ground black pepper to taste.

Heat 1 tablespoon of vegan butter or extra virgin olive oil in a large skillet or saucepan. 

Add the mushrooms along with some salt and ground black pepper and sauté for a couple of minutes, then add sage and white wine. 

Continue to stir fry until all of the visible moisture has evaporated.

Add the creamy cashew sauce to the skillet, stir well to mix, then cover and let it cook for 15 minutes on a low flame.

Garnish your pasta with parsley and vegan parmesan to serve.

Planta Queen's Bean Burger

Chef David Lee of Plant Queen shows how to make Planta's Bean Burgers on CBC!

Planta Queen's Bean Burger

Ingredients

1 tin black beans

1 tin brown lentils

1 cup ground mushrooms cooked down and seasoned

1/2 cup GF oats

1/2 cup Chickpeas mushed

1/4 cup nutritional yeast

1/2 tsp each salt and pepper

1/4 tsp chili flakes

1/2 cup shredded Beets 

1 Tbls tapioca starch

2 Tbls parsley (I used fresh)

1 tsp rosemary (I used dried)

Method

Add beans, lentils, cooked mushrooms, oats and chickpeas in a food process and pulse until smooth.

Stir in the nutritional yeast, salt, pepper, chili flakes, shredded beets, tapioca starch, parsley and rosemary.

Form pattie, lightly sear on both sides and put in the oven 375F for 10-15 mins, flipping half way through.

Serve with mayo, lettuce, pickles, burger charred tomatoes/relish, cheese, yellow mustard.

Vegan Philly Cheesesteak

Original recipe from Natashaskitchen.com.

Vegan Philly Cheesesteak

(makes 1 sandwich)

 Ingredients

1 vegan steak or Portobello mushrooms thinly sliced (I used Meati Steak)

1/2 sweet onion, (large), diced (I thinly sliced)

2 slices vegan provolone cheese (I used Follow Your Heart)

1 Vegan GF Hoagie Rolls (I used Little Northern Bakehouse bread)

1 Tbsp unsalted vegan butter, softened (I used Miyoko's)

1 garlic clove, pressed (I chopped and mixed with butter)

2 Tbsp mayonnaise (I used Follow Your Heart)

Pinch Sea salt, or to taste

Black pepper, or to taste

Method

In a small bowl, stir together 2 Tbsp softened butter with 1 pressed/chopped garlic. 

Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside. I just broiled for 5 minutes, watching closely.

Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized on low-medium heat then transfer to a bowl.

Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with salt & black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.

Top with 2 slices of cheese and turn off the heat or put on low so the cheese will melt.

Spread a thin layer of mayo on the toasted side of each roll. 

Place a toasted bun/bread slice over the cheese and use a spatula to scrape the cheesy beef into your bun as you flip it over onto a plate. 

Serve warm.