I had this rice cream I wanted to try (and rice left over from yesterday) so here is an easy recipe!
- 1 garlic clove minced
- 1 tablespoon chopped red onion
- half a yellow pepper sliced
- half a green pepper sliced
- half a red pepper sliced ( I used a long red chili pepper)
- 2 portobello mushrooms sliced
- Organic rice cream for cooking
- smoked salt
- vegan worcestershire sauce
- vegan butter
I sliced everything and not too thin because you will slowly fry them; they will shrink, you don’t want them to burn or have them disappear completely do you??
In a non-stick frying pan, I spread a tablespoon of vegan butter. I set the heat at medium-low and when the butter melted I added the onion and the garlic. Sizzle them for a minute or two and then add the peppers. Remember, the heat should be somewhat low so nothing burns. When the peppers soften up a bit, add the mushrooms and a pinch of cumin. If the mix is too dry, add some more butter. Cook until everything is soft, then add pepper and the rice cream. This type of cream is more watery than the almond cream, so it needs to be cooked for a few minutes to come together with the rest of the food. It will bubble. You will not panic, just stir with a spoon until the mix is creamy.
The flavor of this is in the Worcestershire sauce and smoked salt that you will serve it with, they compliment each other perfectly!
Coat the bottom of a large and deep frying pan (that has a cover) with olive oil. Place the pan over medium-low heat on the stove. Once the olive oil is hot enough add these ingredients in the following order and saute them (stirring occasionally):
- 1/4 cup (50 ml) of chopped or diced red onions
- 1 garlic clove, minced
- 2 small eggplants, chopped (split vertically 4 times then chopped horizontally into small chunks)
- 1/2 cup (100 ml) of diced green peppers
- 1 cup (200 ml) of chopped mushrooms
- 1/4 teaspoon of cumin
- 1/4 teaspoon of vegan Worcestershire sauce
- 1/2 teaspoon of sea salt
Saute these until eggplants are soft
Next, in a mixer or blender:
- 1 Tablespoon of sugar
- 3 juicy medium sized tomatoes
- 1/2 Tablespoon of basil – dried
- 1 Tablespoon of oregano – dried
- 1/2 teaspoon of parsley – dried
Blend these ingredients until smooth, then pour the blended tomato mixture into the frying pan. Keep frying pan on medium-low heat and cover the pan (the tomato juice will begin to “jump” out of the pan once it heats up. Stir this occasionally for 15 to 20 minutes. That’s all there is to it! It’s delicious and worth the effort!
This is so delightful! Vegans everywhere… some smart man or woman though of creating rice cream and almond cream to use instead of dairy cream. So here it goes!
Ingredients for the filling of 18 medium sized champignon mushrooms (as many as my pan could fit)
- 1 green onion
- half a red onion
- 1 clove of garlic
- 1 green pepper
- 2 sweet roasted red pepper
- 4 capers
- 2 Tablespoons of maple syrup
- 1 teaspoon of mustard
- salt and pepper
- vegan cheese
- vegan butter
Wash the dirt off of the mushrooms little hat and remove the stem. You can either chop the stems and use them in the filling or you can throw them away like I do because I don’t like the way they look.
Coat a pan with some vegan butter, place your mushrooms inside ( try to put them close to each other without them tipping so that your filling can stay inside of them), then put the pan in your oven at 150° Celsius (302° F) for about 20 minutes in order to soften the mushrooms. This will reduce the length of time the mushrooms will need to be cooked when stuffed, as well as save you from burning them or sitting above the oven and waiting for hours! Now for the “filling”: Put 2 tablespoons of vegan butter in a frying pan and heat it on medium to low heat (so the butter doesn’t burn). Add the fine chopped onions as well as the garlic and sizzle for a couple of minutes. If you decided to keep the stems, good for you! This is when you add them in the pan and sizzle them. Next add the chopped green pepper and sizzle for a couple more minutes. Remove from heat and add the chopped sweet red roasted peppers, the chopped capers, a pinch of cumin, a tablespoon of thyme, salt and pepper to taste, the maple syrup and the mustard; mix it well!
By this time the mushrooms will be soft, so take them out of the oven. Place in each one of them a little piece of the vegan cheese you like, thus creating a delicious pocket of vegan cheese! With a spoon, add a little bit of filling and spread the rest of the filling between the mushrooms.
About the cream: I have worked wit dairy cream (before my vegan days) and with almond cream. I never witnessed dairy cream burning when cooking in the oven, but almond cream makes a crust and bubbles when cooked in the oven. So I would suggest you to cook the stuffed mushrooms for about 30 minutes at 175° Celsius (347° F), or until you poke them with a fork to know they are soft enough, then spread the almond cream on top of them and cook for 5 more minutes.