Mushroom Stroganoff

I promised my mushroom stroganoff recipe so here it is.

INGREDIENTS

- 1 cup of long grain brown rice
- 3 cups of water
- 1/2 vegetable bouillon cube
- 2 Tbsp olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 4 handfuls of sliced button mushrooms
- 1/4 cup of vegan worcestershire sauce
- 1 Tbsp ketchup
- 1 cup of unsweetened almond milk
- pepper

INSTRUCTIONS

Prepare rice according to directions.  I use a rice cooker, so I put in the rice and water and add in the bouillon cube minced up by my fingers.  I turn the rice cooker on (set it and forget it) and the rice is usually ready in 45 minutes.

Heat a large skillet on medium heat.  Add the olive oil and onions.  Sautee for a couple of minutes, then add the garlic.  If the mixture begins to stick, add water to the pan.  After one more minute, add the mushrooms.  You probably will need to add a little bit of water to keep the pan nonstick.  Let the mushrooms, onions, and garlic sautee together for about 10 minutes.  Add a pinch of pepper, the vegan worcestershire sauce, and ketchup.  Stir together to combine.  Add the almond milk.  Heat until bubbly.  Taste to see if you want more worcestershire for tang or ketchup for sweetness.  Serve over hot rice and enjoy.

Dish Care Products

I got asked by a friend what I use to clean my dishes.  She did her homework and saw that most products available in the regular grocery store are produced by companies that perform horrendous animal testing, not to mention they are bad for the environment.  So thought I'd share.  I use Bio Spectra's ATTITUDE Certified Eco-Friendly Automatic Dishwasher Phosphate-Free Detergent in my dishwasher.  It is a vegan product that happens to be environmentally friendly and produced right here in Canada.  I also use their dish soap to wash dishes in the sink.  They smell great and work.

Calzones

This recipe is a winner in my house.  Vegan and cruelty-free, it is literally a yummy filling pizza pocket that is healthy and easy to make.

INGREDIENTS

- 1 package of prepared refrigerated pizza dough
- 2 Tbsp olive oil
- 4 portabella mushrooms, thinly sliced (or 4 handfuls of sliced creminis)
- 4 cloves chopped garlic
- 2 Tbsp dried chopped rosemary
- 1 10oz box chopped frozen spinach, thawed and squeezed dry
- 1 15oz can of white kidney beans OR cannellini beans, drained and rinsed
- 1/2 package of Vegan Gourmet Mozzarella Cheese Alternative, shredded
- 1 15oz can of pizza sauce
- pinches of salt & pepper

INSTRUCTIONS

Allow the pizza dough to come to room temperature to allow for easier handling.

Preheat oven to 400 degrees.  Preheat a medium skillet.

Add 2 tablespoons of olive oil, the sliced mushrooms and 3 cloves of the chopped garlic to the hot skillet.  Cook the mushrooms until they are dark and tender, approximately 10 minutes.  (If the pan gets too dry, add bits of water to avoid using too much oil.)  Then add the rosemary, salt and pepper.

In a food processor, add the beans, spinach, the remaining garlic, drizzle of olive oil, and salt & pepper.  Pulse until you get a good mixture.  If you don`t have a food processor, mash by hand with a potato masher or fork.

Cut the pizza dough into 4 equal portions.  Dust your hands with flour and spread the dough into 4 rounds.  On each round of dough, spread 1/4 of the bean mixture on one half of the dough.  Top with 1/4 of the mushrooms and then a small handful of the vegan mozzarella.  Fold the dough over and seal the calzones by pressing the edges lightly.  Oil/grease a cookie sheet with oil and arrange the calzones on the sheet.  You can also just line a cookie sheet with parchment paper if you wish, to avoid using oil if that concerns you.  Brush each calzone lightly with olive oil and bake the calzones until golden brown.  In my oven I baked for 20 minutes and broiled for 3 more minutes afterward to get a golden crust.

Serve calzones with a small bowl of pizza sauce for dipping.  Enjoy.