Brussel Sprout, Cauliflower & Mushroom Hash

 

Can I let you in on a little secret? I’m a little bit obsessed with brussel sprouts. These little cabbage-like balls of goodness are so tasty and so surprisingly versatile. As soon as brussel sprouts are in season, I pounce. Brussel sprouts tend to appear at the local markets sometime in November and I totally dance a little jig when I see that bucket at my favorite market stand for the first time in the seaons. And sometimes, during the fall and winter holidays, I get all silly and buy them on the stalk. Because I am fancy like that. But really, on most days, I toss them with olive oil, garlic, salt and pepper and just let them roast. But not this time. I went all out with my brussel sprouts.

A lunch with my mom this past fall inspired this dish. We went to this funky pub near her hotel where I had a simple brussel sprout hash with eggs and creme fraiche. The lunch was a perfect treat, and its’ simplicity made me really happy. I knew I had to create a dinner inspired by this dish. I knew that cauliflower would work well with brussel sprouts. And well, mushrooms, because mushrooms. I always add mushrooms to everything. Or so it seems.

I started by caramelizing some diced onion and garlic while I shredded up the brussel sprouts. I like buying my brussel sprouts whole and chopping myself, but I wouldn’t hold it against you if you picked up a bag of already shredded brussel sprouts over at Trader Joe’s.

Once the onions were done, I added the shredded sprouts to my cast iron skillet. I let those cook a bit while I chopped up my cauliflower. If you wanted a shortcut here, you could also use a bag of that riced cauliflower. I quickly chopped half a head of cauliflower – stalks and crowns. I added that to the pan and let that cook a few minutes before adding in the chopped mushrooms. I continued to let it cook in the skillet for another 7-10 minutes or so, stirring every so often.

I served this brussel sprout hash over some baby spinach and then topped it with a gloriously fried egg. You can also go for a poached egg, if fried isn’t your style. If you’re vegan or just not in the mood for an egg, you can certainly leave it out. It’s all good. This was dinner in our house, but I could totally see this being served again as breakfast, brunch or lunch as well.

Enjoy!

Brussel Sprout, Cauliflower & Mushroom Hash
 
Author:

Ingredients
  • 1 tbsp. olive oil or butter
  • 1 onion, dice
  • 1 clove garlic, minced
  • 1 tbsp. olive oil or butter (additional)
  • 2 tsp. salt
  • 2 tsp. ground black pepper
  • 1.5 pounds of brussel sprouts, washed and trimmed
  • 4 cups chopped or riced cauliflower
  • 8 oz. cremini or baby bella mushrooms, diced
  • Additional salt and pepper to taste
  • Eggs (optional)
  • Butter for frying the eggs

Instructions
  1. Heat up the oil or butter in a large, deep skillet. I like using my cast iron pan for this.
  2. Turn the heat down to medium-low and add in the onion and garlic let it soften and caramelize.
  3. While the onion cooks, shred the brussel sprouts by halving and slicing thinly.
  4. Add the salt and pepper to the onions.
  5. After about 7 minutes, add in the brussel sprouts. Stir a bit and turn the heat to medium.
  6. Let the brussel sprouts cook down for 3-5 minutes and then stir in the cauliflower and chopped mushrooms.
  7. Mix everything well and let the mixture cook for about 10 minutes.
  8. Taste and adjust seasoning.
  9. Fry up some eggs, sunny side up if you like.
  10. Serve the hash with some fried eggs or salad, or even with some meat – if that’s your speed.
  11. Enjoy!

 

 

Portabella and Kale Breakfast Muffins

Egg Muffins.jpg

Breakfast is the toughest meal for me. I know I need to eat a morning meal, but I am usually out the door and on my way to work before I can even contemplate ingesting anything beyond a mega-cup of coffee. I need a morning shot of protein, but the best time for me to eat it is probably 8:30am, when I’ve already been in my office for about an hour. What do you do for breakfast on the go?

I love egg and cheese sandwiches, but those aren’t particularly healthy on a daily basis and the amount of gluten in those rolls tend to put me to sleep. I often throw a container of Greek yogurt in my bag, but I love the idea of having a warm breakfast.

I decided to try something new. I recently started getting some wonderful local cage-free eggs from a farm through my CSA. I get a dozen eggs each week and decided to put some of these eggs to good use. I chose to prep some gluten free egg muffins that I could freeze for later use. These egg muffins came together quickly. I sautéed some chopped kale lightly with some salt, pepper, and garlic. I placed a little bit of kale at the bottom of each muffin cup. I then added a couple pieces of diced shallot, along with a few pieces of diced portabella mushroom cap. I whisked up the eggs with some salt and pepper. I then poured the egg mixture in to each muffin cup and sprinkled a little bit of cheese over. I baked the muffins until the egg was set. And then that was it! Can you believe it? Super easy to make.

egg muffin collage.jpg

I made a couple dozen and threw them in a ziploc bag. The next day, I grabbed a couple out and put them in a container to bring to work. I heated them up in my work microwave. They were perfect. It was like a stroke of genius! I’m totally doing this again. I’m also looking forward to playing with flavors. You can swap out any of the vegetables for whatever you prefer!

Portabella and Kale Breakfast Muffins
 
Author:

Ingredients
  • ½ tbsp. olive oil
  • 3 cups chopped kale
  • 1 portabella mushroom cap, cleaned and chopped
  • 1 small shallot, chopped
  • 12 eggs
  • 2 tsp. salt
  • 2 tsp. pepper
  • grated cheese, optional
  • oil spray

Instructions
  1. Preheat oven to 350
  2. Spray muffin tins with oil spray
  3. Lightly saute kale in olive oil with some salt and pepper to soften a bit. You don’t need to cook it, you just want to take the edge off a bit.
  4. Place about a tablespoon of kale at the bottom of each muffin cup. Next, layer some chopped mushrooms and shallots.
  5. Whisk the eggs with salt and pepper in a small bowl.
  6. Pour eggs in to muffin cups.
  7. Sprinkle on some cheese.
  8. Bake in oven for about 20 minutes, or until egg has completely set.
  9. Let cool a bit and then use a knife to loosen egg muffins from the baking pan.
  10. Eat or freeze for later use.
  11. Enjoy!

Egg and Kale Breakfast Muffins.jpg

Cheddar Sriracha Stuffed Mushrooms: Stuffed Cookbook Review & Giveaway

SruffedChapter3proofs-008

I’ve been following Dan Whalen’s blog, The Food in my Beard, for a while now. I love the way he approaches comfort food. He brings excitement and flavor to our everyday dishes. When I heard about his new cookbook coming out, I knew I had to have it.

The cookbook, Stuffed: The Ultimate Comfort Food Cookbook is genius. Pure genius. I love amazing stuff wrapped in more amazing stuff! I mean who doesn’t? Kind of similar to where I went with my kimchi dumplings. This cookbook features dishes inspired by all ethnicities. From tamales to eclairs, this cookbook has it all. It even has homemade tater tots that totally rival my nacho stuffed tots! I mean, how can you beat fish & chips tater tots? That’s just brilliant!

When the book arrived at my door, I couldn’t open the package fast enough. I knew from Dan’s blog that he dreams up amazing flavor combinations. This book just solidified my stance. Every recipe in the book looks like something work making. The Aloo Gobi Samosas are totally happening in my kitchen soon, as are the Chana Masala Stuffed Grape Leaves.

I’ve been on a bit of a Sriracha kick lately. Well, I’ve always been a fan of it, but it seems to really be getting in to everything I made lately. So when I came upon the Cheddar Sriracha Stuffed Mushrooms, I knew I had to share this recipe with you. Thanks to the amazing publishers, I’ve got a cookbook giveaway for you as well. So be sure to enter the giveaway at the bottom of this post. You can also head on over to Amazon to buy this cookbook. You won’t be disappointed.


Cheddar Sriracha Stuffed Mushrroms
 
Author:
Recipe type: Appetizer

Ingredients
  • 15 to 20 Baby Bella or Cremini Mushrooms
Filling:
  • 1 cup crushed tortilla chips
  • 1 cup shredded cheddar cheese
  • ½ cup Sriracha
  • 1 shallot, minced
  • 2 jalapenos, minced (seeds removed to ease up heat)

Instructions
Make the Filling:
  1. Mix all the ingredients in a bowl
Stuff It:
  1. Clean the mushrooms and remove and the stems and ribs. Generously stuff the mushrooms with the filling.
  2. Put the mushrooms on to a baking dish
Cook It:
  1. Preheat the oven to 400. Roast the mushrooms for about 15 minutes. Serve hot.

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Creamy Tomato Soup & Loaded Grilled Cheese

Grilled-Cheese

This month’s Kosher Connection link-up is all about comfort food. I had a hard time decided just which food I should share with you. I decided to share with you a food and a memory that brings comfort to me. Be sure to scroll all the way down to the end of this post to see some other great recipes from my fellow Kosher Connection bloggers!

I have several defining food moments of my life. Many of them revolve around lazy Sundays with my family. My parents would both be cooking in the kitchen and my sisters and I would be running from room to room taking in the delicious smells, and probably engaged in some sibling rivalry.

Sundays were days filled with a bustle of activity. Our days were spent running from swimming to pottery to theater at the JCC, and then home for a warm supper around the family table. One of my dad’s specialties is a loaded grilled cheese sandwich. My sisters and I would gobble that sandwich up.

This grilled cheese was never just standard white bread and American cheese. It was always filled with surprises. Some days it would be tomato and onion within the gooey cheese. Other days, we might find a sprinkling of sunflower seeds hidden inside. We always enjoyed it.

Later in college, whenever I was in the mood for that taste of home,  I would order up a grilled cheese sandwich. Like during my childhood, it always had stuff in it. It was often filled with provolone, onions and mushrooms. On a rainy day, I would add a cup of soup to the meal. I learned to love creamy tomato soup on those rainy New York days. Dipping a corner of grilled cheese in to that soup and chowing down – that spelled out a bit of heaven.

Pure comfort on a plate.

I thought I’d share this fabulous meal with you today.

Creamy Tomato Soup
 
Author:
Recipe type: Soup

Ingredients
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 5 cloves garlic, chopped
  • 1 tbsp. fresh basil, chopped
  • 1 tbsp. fresh oregano, chopped
  • 1 tbsp. fresh thyme, chopped
  • 2 tsp. salt
  • 2 tsp. ground pepper
  • 1 – 28 oz. can of roasted tomatoes
  • 5 cups vegetable broth
  • ½ cup half & half
  • additional salt and pepper to taste

Instructions
  1. In a large soup pot, heat up the olive oil on medium-high heat.
  2. Add in the onions, celery, carrots, garlic and herbs.
  3. Cook on medium-high for a few minutes until the onions begin to soften.
  4. Stir in the canned tomatoes.
  5. After a couple minutes of cooking, add in the vegetable broth.
  6. Let the soup come to a boil and then turn down the heat to medium low and cover the pot.
  7. Let the soup simmer covered for about 45 minutes.
  8. Check on the soup. The carrots should have softened.
  9. Puree the soup with an immersion blender.
  10. Stir in the half & half.
  11. Taste the soup and adjust seasoning.
  12. Serve and enjoy!

Creamy-Tomato-Soup

Loaded Grilled Cheese
 
Author:
Recipe type: Sandwich
Serves: 2 sandwiches

Ingredients
  • 1 tbsp. butter
  • ½ tbsp. olive oil
  • 1 onion, sliced thinly
  • 1 tsp. salt
  • 1 tsp. ground pepper
  • 3 cloves garlic, chopped
  • 5 cremini mushrooms, sliced thinly
  • 3-4 slices cooked veggie bacon, optional (or the real bacon!)
  • 4 slices of your favorite hearty bread
  • 2 slices Provolone cheese
  • 2 slices Cheddar cheese
  • 2 slices Swiss Cheese
  • Butter for grilling the sandwiches

Instructions
  1. Heat up the butter and olive oil in a saute pan.
  2. Once the butter has melted, add in the onions. Turn the heat down to medium-low. Cook the onions slowly until caramelized. About 15-20 minutes.
  3. Once the onions begin to caramelize, add in the garlic and sliced mushrooms. Let those cook and soften as well.
  4. Remove from heat once onions are done and set aside.
  5. Cook the veggie bacon or regular bacon in a pan or in the oven or per directions on the package. Set aside.
  6. Make the sandwich. Place a slice of provolone on the bread slice and then layer the onions and mushrooms then cheese then bacon then more cheese and then the other slice of bread.
  7. Butter the outside of the bread.
  8. Grill in a fry pan over medium-high heat until brown on both sides and the cheese is melted.
  9. Serve and enjoy!

 

Wild Mushroom & Roasted Garlic Latkes

mushroom-and-potato-latkes

We light the first candle on our menorah for Chanukah tonight. My kids are so excited. Dreidels and chocolate gelt have already begun to make an appearance in our house. The kids are curious what we have in store for the holiday. Chanukah is always a fun time in our home. As a kid, I patiently waited for Chanukah to start so we could light candles and open some presents. The light of the menorah against the dark night is always beautiful.

Chanukah is also one of my favorite foodie holidays. To commemorate the miracle of the oil in the ancient temple, there’s the tradition to eat fried foods during the holiday. Who doesn’t love fried foods? That Chanukah happens to fall at the same time as Thanksgiving in the US – extra foodie fun!

I try to come up with new latke ideas each year. Some years I’ve focused on a different root veggies, other years I’ve added some herbs. This latke idea came to me just the other day as I was making dinner. Mushrooms are one of my favorite veggies. Why not try and add them to latkes? I had a bag of dried wild mushrooms that I thought would complement the latkes very well. I paired the wild mushrooms with some sage and roasted garlic. Latke perfection! I’m so glad I made these right away!

I roasted a head of garlic and then I soaked the mushrooms in boiling water.

soak-mushrooms

I shredded the potatoes, mushrooms and onions in my Cuisinart food processor. I then mixed everything together and added some eggs, potatoes and sage.

I fried up the latkes and then drained them on a wire rack lined with paper towels.

fry-in-oil

drain-on-towels

These latkes were a huge hit! I highly recommend serving them with sour cream. Enjoy and Have a Happy Chanukah!

Wild Mushroom & Roasted Garlic Latkes
 
Author:

Ingredients
  • 1 head of garlic, roasted
  • 5 Idaho Russet Potatoes
  • 1 large yellow onion
  • 2 cups of dried wild mushrooms
  • 5 oz. cremini mushooms
  • 2 tsp. salt
  • 1 tsp. pepper
  • ½ cup flour
  • 3 large eggs
  • oil for frying
  • additional salt and pepper to taste

Instructions
  1. Preheat the oven to 400. Cut off the top quarter-inch of the head of garlic to expose the cloves. Drizzle some olive oil over the garlic and wrap in foil. Place in oven for 30 minutes and roast. Then allow to cool.
  2. Rinse the dried mushrooms and soak them in boiling water for about 15 minutes. Drain and set aside.
  3. Peel and quarter the onions and potatoes.
  4. Rinse and quarter the Cremini mushrooms.
  5. With a shredding disc, process the potatoes, onion and mushrooms in the food processor.
  6. Transfer to a colander and squeeze as much liquid out of the potatoes as possible. I sometimes like to place them in a tea towel and squeeze more water from there like I did with this latke recipe.
  7. Transfer the mixture to a large mixing bowl.
  8. Squeeze out the roasted garlic cloves in to the bowl.
  9. Add in the chopped sage leaves.
  10. Stir in the eggs, flour, salt and pepper.
  11. Heat up the oil in a deep fry pan.
  12. From potato mixture in to patties and fry. Flip the latke over when you see the edges begin to brown.
  13. Transfer the finished latke to a rack positioned over paper towels to drain and cool.
  14. These latkes are great with sour cream.
  15. Enjoy!

latkeswithtext

Vegan Mushroom Pâté

Vegan Mushroom PateI was fasting the other day in preparation for a test, and all I could think about was bánh mì. I walked by the bánh mì cart near my office and my mouth was salivating. I decided that no matter what, I would be making bánh mì sandwiches for dinner this weekend. A while back, I made some vegan bánh mì here on the blog. From experience though, I knew it was missing something. It was missing the traditional pâté. It adds another layer of flavor to the sandwich and some needed moistness that pairs well with the other ingredients.

This time around, I knew I had to make my own baguettes AND make some pâté. Pâté is traditionally made from pork and chicken liver in these sandwiches. You all know that’s not my style. I’ve had some vegetarian eggplant liver before, but I’m the only one in this house who loves eggplant. I decided to make this amazing spread out of mushrooms and walnuts.

I toasted the walnuts in my cast iron skillet.

Toasting Walnuts for Pate

Then., I sautéed up some mushrooms along with some shallots, garlic, ginger and spices. The smell was already so good.

mushrooms for vegan liver

Once the mushrooms were done, I placed everything in my Cuisinart food processor and processed away.

It came together fast and made a huge difference in our bánh mì sandwiches! This would also be perfect as a dip with crackers or in place of traditional meat liver on shabbat and holidays!

vegan-banh-mi

 

 

Vegan Mushroom Pâté
 
This vegan mushroom pâté goes perfectly with my vegan banh mi sandwiches!
Author:
Recipe type: vegan, dip, spread

Ingredients
  • ¾ raw shelled walnuts
  • 1 tbsp. olive oil or other neutral oil
  • 2 tsp. sesame oil
  • 1 shallot, chopped
  • 5 cloves garlic, chopped
  • 1 tbsp. ginger, chopped
  • 10 oz. mushrooms – sliced
  • 1 tsp. tamari sauce
  • 1 tsp. ground black pepper
  • 1 tsp. salt
  • additional salt and pepper to taste

Instructions
  1. Heat up your skillet on medium high heat.
  2. Toast the walnuts in the dry skillet for about 3 minutes. You do not want to burn the nuts.
  3. Remove the walnuts from the pan and set aside.
  4. Keep the pan on the heat.
  5. Add the oils to the pan. Let the oil get hot.
  6. Add the shallots, garlic and ginger to the pan. Cook a couple of minutes.
  7. Add the mushrooms to the pan and cook another few minutes. Stir in the tamari, salt and pepper.
  8. Once cooked, turn off the heat.
  9. Place both the walnuts and the mushroom mixture in your food processor and process well. It should be a paste.
  10. Taste and add additional salt and pepper as necessary.
  11. Enjoy!

Vegan Mushroom Pate

 

Kale and Mushroom Frittata

kale-and-mushroom-frittata

Have I ever told you how much I love the summer’s bounty of fresh greens? Between my CSA and my local farmer’s market, I am able to get some amazing fresh and local goodies. It really pushes me to do more with what I have on hand. It also prevents me from reaching for easy and quick processed foods. I love finding new ways to cook with fresh ingredients. I’ve been having some great results.

My mom taught me about frittatas on a visit when I first became a mother. She showed me how a frittata could be the answer to a fast and easy dinner. It comes together quickly and it’s a pretty forgiving dish – allowing you flexibility with ingredients.

I picked up some amazingly fresh kale at the market and I knew I wanted it to be used for a main dish. I didn’t want it relegated for a simple roasted side dish. I settled on this frittata which did not disappoint.

I chopped up some shallots and garlic and sautéed in olive oil along with some salt, red pepper flakes and fresh ground pepper. I then added some kale and cooked for another few minutes.

Kale and Mushroom Frittata

Next, I added some cut up baby bella mushrooms to the pan and sauteed a few more minutes.

Kale and Mushroom Frittata

I didn’t want to cook the greens and mushrooms too much. I wanted there to be some bite in the finished dish. I beat some eggs with some milk, salt and pepper in a small bowl and then added it to the pan.

kale-with-eggs

I let the eggs set a little bit and then added spoons of goat cheese around the pan.

Kale and Mushroom Frittata

I then transferred the pan to the oven and broiled for a few minutes until set.

I served the frittata with a simple green salad. Delicious! This is perfect for any meal of the day!

frittata-sliced

Kale and Mushroom Frittata
 
Author:
Recipe type: Brunch, Main Dish

Ingredients
  • 1 tbsp. olive oil
  • 2 tsp. sea salt
  • 2 tsp. ground pepper
  • 1 tsp. red pepper flakes
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 3 cups chopped kale
  • 8 oz. baby bella mushrooms, quartered
  • 6 eggs
  • ¾ cup milk
  • 1 tsp. sea salt
  • 1 tsp. ground pepper
  • 4 tbsp. goat cheese

Instructions
  1. Heat olive oil in a large, oven-proof saute pan
  2. Saute the garlic and shallots for a few minutes
  3. Add in the chopped kale and cook for a few minutes.
  4. Add in the mushrooms and cook another 2 minutes.
  5. Mix up the eggs with the milk in a small bowl. Add in the spices.
  6. Pour the egg mixture in to the kale mixture and let set a bit.
  7. Spoon in the goat cheese around the frittata.
  8. Transfer the pan to the oven and broil for about 4-5 minutes, until completely set and the edges have browned a bit.
  9. Slice in to wedges and serve. Enjoy!

 

Italian Sausage and Lentils with Spinach and Mushrooms

I need to begin by telling you something. I just have to get it off my chest. This recipe came about by accident. It was a happy accident.

It was one of those nights where all of my well thought-out dinner plans were tossed out the window due to unforeseen circumstances. A rain storm, some traffic, a dying fridge. Everything contributed. Somehow though, things fell in to place.

I often keep some precooked protein as a starting block on hand. Be it tofu, seitan or some cooked beans. I had a few cups of cooked French Green Lentils. Further back on the fridge shelf, I noticed a package of Italian Sausage flavored Tofurky. Double score! I was doing better than I thought.

It being a chilly and rainy day, my older daughter had a special request for some lentil soup. While I patiently explained that I didn’t have time for soup making, I assured her that the lentils would work well for dinner and that dinner could be on the table in less than a half hour.

I began by sauteeing some onions and garlic in olive oil. I then added the faux sausage to brown. After, I added some sliced Baby Bella mushrooms along with the lentils and some herbs. It started to smell pretty good in my kitchen.

sausage-and-lentil-mixture

I then added some canned, diced tomatoes to the mix along with the spinach, and I was just about ready to serve.

My kids ate this over some mini-penne pasta, while I had it as-is. I hope you enjoy this dish as much as I did.

Lentils and Sausage over Pasta

 

Italian Sausage and Lentils with Spinach and Mushrooms
 
Author:
Recipe type: Main Course

Ingredients
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 1 package of Italian Sausage Tofurky or 1 pound of your favorite Italian Sausage, sliced
  • 8 oz. Baby Bella mushrooms, sliced
  • 2 cups cooked French green lentils
  • 8 oz. baby spinach
  • 2 tbsp basil, chopped
  • 1 tbsp. oregano, chopped
  • ½ tbsp. salt
  • 2 tsp. fresh ground pepper
  • 1 can diced tomatoes (I liked the kind flavored with garlic and basil)
  • additional salt and pepper to taste
  • 2 tsp. red pepper flakes (optional)

Instructions
  1. Heat up the saute pan for a few minutes. Add in the olive oil.
  2. Add in the onions and garlic and saute for a few minutes.
  3. Add in the sliced sausage and cook for about 5 minutes.
  4. Add in the mushrooms and cooked lentils. Cook for another 5 minutes, stirring until mushrooms have softened.
  5. Add in the canned diced tomatoes and the spices. Cook for two minutes.
  6. Stir in the spinach until wilted.
  7. Taste the mixture.
  8. Add in additional salt and pepper as needed.
  9. Enjoy!

 

 

 

Farro Salad with Carrots, Mushrooms and Baby Spinach

Farro with Carrots, Mushrooms and Spinach

I’m always looking for fun ways to use grains in my meals. I am a total carb fiend. Definitely not the best for me, but I love them and can’t stay away.

I try to get whole grains in to my meals as much as possible. One of my favorite grains is farro. Farro is a variety of wheat and can be cooked in a multitude of ways, with several delicious outcomes. Around the High Holidays, I cooked up a creamy risotto style farro, which was amazing. More recently, I decided to go with a simpler approach. I wanted a dish that would taste great – both as a room temperature salad and also when served warm, fresh from the stove. This farro dish fits that need.



Farro Salad with Carrots, Mushrooms and Wilted Spinach
Ingredients:

1 cup farro
2 cups vegetable or chicken broth
1/2 tbsp. olive oil
3 shallots chopped
4 cloves garlic, chopped
2 tsp. lemon zest
1 tsp. red pepper flakes
2 tsp. salt
1 tsp. ground pepper
1 cup shredded carrots
5 oz. mushrooms, sliced
1.5 cups baby spinach
additional salt and pepper to taste

Directions:

Place the farro in a pot over medium-high heat. Pour in the vegetable broth. Let the mixture come to a boil. Once it’s boiling, reduce the heat to medium low and cover the pot. Check on the farro every few minutes and stir a little. Once all of the liquid has evaporated, fluff the farro with a fork and remove from the heat. Set aside.

IMG_2508

Heat up the olive oil in a large saute pan.  Add in the shallots, garlic, lemon zest, red pepper flakes, salt and pepper.  Cook the mixture for a few minutes until softened. Add in the carrots and the mushrooms and cook for a few more minutes. Do not overcook. You want the veggies to have a bit of a bite left. Once the mushrooms are slightly cooked, turn off the heat.

Stir in the baby spinach and let it wilt a bit. Take a bite. Add in additional salt and pepper if necessary.

IMG_2507

Mix in the already cooked farro.

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Serve warm or cool down and serve room temperature. It’s excellent either way.

Enjoy!

Farro with Carrots, Mushrooms and Spinach



VeganMofo: Italian Sausage and Peppers Sandwich

I was at Trader Joe’s the other day, doing my weekly spending binge. I was wandering the refrigerated case and peering at their selection of fake meats. I usually stick to the same stuff each time, but on this trip I decided to check out their Tofurky Italian Sausage. I usually just buy the Trader Joe’s brand, but this one was slightly cheaper and looked decent enough, so I tossed it in my cart.

I usually just slice and saute these sausages with veggies and pasta. I wanted to do something different this time. I thought about the sausage carts near my office. An old coworker of mine used to pick up sandwiches from these carts often. They were cheap eats. While I never really crave street meat, the smell coming from my friend’s sandwich was always pretty good. I am so glad that I chose to recreate this sandwich at home. These were so good. And I highly recommend the Tofurky sausages. These had great flavor, better than some of the other fake sausages we have had. My meat-eating, pepper-disliking husband had three helpings of this! I call that a successful meal!


Italian Sausage and Pepper Sandwiches
Ingredients:

1.5 tbsp. olive oil
1 package of Tofurky Italian Sausage or 1 lb. of Italian Sausage
1 large onion, sliced
1 red pepper, sliced
1 green pepper, sliced
1 cup baby bella mushrooms, sliced
3 garlic cloves, chopped
3 tbsp. red wine
1 tbsp. tomato paste
2 tsp. red pepper flakes
2 tbsp. chopped basil
1 tsp. oregano (dried)
salt
ground pepper
4 hoagie rolls
Daiya or Mozarella Cheese (optional)

Directions:

Heat up the olive oil in a large saute pan.

Slice your sausage and add to pan.  Cook for a few minutes until browned slightly on edges.  Remove to plate.

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Add the onions and peppers to the pan and cook a few minutes. Add in the garlic and mushrooms. Cook a few more minutes.

Add in the red wine, tomato paste and spices. Stir in and cook for around 5-7 minutes. The peppers and onions should be soft and the flavors incorporated.

Italian Sausage and Peppers Hero Sandwich

Taste and add salt or pepper as needed.

Scoop out the bottom of the hoagie roll.

Layer on the sausage. Top with the peppers and onion mixture.

Add cheese if desired. I had mine with some Daiya Mozzarella cheese sprinkled on top.

Enjoy!

Italian Sausage and Peppers Hero Sandwich
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