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Archive for the ‘mushroom’ Category

Spinach Mushroom and Tofu Pie

Posted by trktos on 21-March-2010

I’m not really sure where I got this recipe … it’s based, partly, on a mushroom pie recipe that’s an old stand-by here (copied from a cookbook whose title has been forgotten). I kind of hate to post savory pie recipes here because Evin’s in charge of the crust and for that, I don’t really have a recipe. So I have to say “use your favorite pizza dough recipe, enough to make a double crust” while knowing that most people don’t have a “favorite pizza dough recipe” … oh well. To cover this amount of filling, a little over 3 cups of flour was used in the crust. If the filling was halved, this would probably fit nicely in a normal-sized, deep-dish pie plate.


  • 16 ounces spinach, chopped
  • 16 ounces mushrooms, sliced
  • 6 cloves garlic, diced
  • 2 onions, sliced
  • ~ 10 sun-dried tomato halves, diced
  • 6 ounces tomato paste
  • 1 1/3 cup liquid (unsweetened, unflavored soymilk is nice)
  • 2 tsp marmite
  • 2 vegetable cubes
  • 1 cup fine bread crumbs
  • 1 cup chopped walnuts
  • 2 tsp basil
  • 1 tsp ground fennel
  • 1/2 tsp cumin
  • 1/4 tsp curry
  • 2 tsp dried parsley
  • 1/4 tsp red pepper flakes
  • dash nutritional yeast
  • salt, pepper to taste
  • pizza dough for double crust, use a recipe that calls for about 3.5 cups flour
  • One block extra-firm tofu, prepared (see notes).


  1. Prepare pizza dough. Roll out into two circles. Line plate with one circle. Keep other for top.
  2. Sautee garlic, onions, sun-dried tomatoes in olive oil. After a few minutes, add mushrooms.
  3. Warm water or soymilk and dissolve marmite, tomato paste and finely chopped vegetable cubes.
  4. Mix together bread crumbs, walnuts and remaining spice ingredients. Set aside.
  5. Add tomato/’milk mix to mushrooms.
  6. Add spinach and heat until wilted.
  7. Stir in bread crumbs/spices.
  8. Mix in tofu.
  9. Pour filling into prepared crust.
  10. Bake in preheated 450 degree oven for 15-20 minutes.


  • I usually prepare tofu by cutting it into about half-inch cubes and cooking it, dry, in a non-stick pan until all its water has cooked out and it is beginning to stick to the pan. Then I add some oil and soy sauce. After the liquid heats up, I throw in some nutritional yeast, garlic and onion powder and some black pepper. Stir to coat and heat through for a minute or so.


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Spinach Mushroom and Tomato Quiche

Posted by trktos on 18-October-2009

veganmofo2009Tonight, we’re hoping to have quiche for dinner. I say “hoping”, because it’s still in the oven as I start this post and for some reason, it turned out way-thicker than the picture with the recipe. I used the recommended size pan, and 2 ounces less of tofu, even, so I must’ve screwed something else up.

I used this recipe as a guide. I made a few changes, though … here’s pretty much what I did:


  • 1/2 cup rolled oats
  • 3 tbsp sesame seeds
  • 1 cup flour – approx. half whole wheat, half cake flour
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup water
  • 1/3 cup oil – filled 1/3 cup measure about 2/3 full with canola, rest with sesame oil
  • shortening to grease 9 1/2″ pie plate

I pretty much followed the original directions for making the crust.


  • 1 block extra firm tofu (14 ounces)
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • approx. 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp Indian black salt

Purée these ingredients to a food processor or blender.

  • 1 lb. fresh spinach, 1 lb frozen spinach – thaw/wilt, squeeze out liquid, chop finely

Sauté the following ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • approx. 8 sun-dried tomato halves, recon’ed, diced
  • mushrooms, diced – I used about 5 fresh white buttons and a handful from a mix of dried, recon’ed
  • 1/2 tsp salt

After I cooked the onion/mushroom mix fairly dry. I removed from the heat and coated with 1 ounce flour and added about 2 tbsp canola oil.

Mix all filling ingredients together, spoon into crust and cook in preheated oven, at 350 degrees, 40-45 minutes.

It turned out ok! The crust, I thought, had good flavor but was a little dry. If I make this again, I would try to use the recommended 16 ounces of tofu and maybe a little less spinach.



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White Mushroom Lasagna

Posted by trktos on 30-August-2009

This recipe is an adaptation of Ste Martin’s Mushroom Lasagna.


  • ~ 12 cooked lasagna noodles (or fewer, see Notes)
  • 1 pound of mushrooms – I used 1 pound fresh cremini and about 1/4 cup of some mystery dried mushrooms
  • 1/2 cup Earth Balance
  • 1/2 cup nutritional yeast
  • 1/2 cup flour
  • 4 cups liquid – I used the water from rehydrating mushrooms, plus the liquid given off from cooking fresh mushrooms plus plain, unsweetened soymilk to equal 4 cups
  • 1 tbsp salt
  • 1 tsp fresh nutmeg
  • 1 tsp black pepper
  • 1 recipe tofu ricotta (optional – see notes)
  • 6-8 sun-dried tomatoes, chopped (optional)


  1. Preheat oven to 375 degrees.
  2. Sauté mushrooms in olive oil. Reserve liquid, set mushrooms aside.
  3. Melt Earth Balance in pan.
  4. Stir in flour and yeast.
  5. Slowly add 4 cups liquid, whisking to combine with flour/yeast/earth balance.
  6. Add pepper and nutmeg.
  7. Simmer sauce until slightly thickened.
  8. Pour a small amount of white sauce into a 9*13 pan. Layer with noodles and 1/4 of your sauce.
  9. Sprinkle on about 1/4 of tofu ricotta. Top with 1/4 of your mushrooms and tomatoes.
  10. Repeat – noodles, sauce, ricotta, mushrooms and tomatoes.
  11. Bake for 45 minutes.


  • The original recipe doesn’t call for tofu ricotta, but we wanted this meal to be our “meat” as well as our “grain”. With the ricotta, I made a 4 layer lasagna. I could have used more than 1 pound of mushrooms but the amount of sauce seemed ok. Perhaps do 3 layers, if you leave out the tofu.
  • Tofu ricotta – mix together 14 oz. extra firm tofu, 1/2 cup nutritional yeast, 1/2 tsp garlic powder and 1 tbsp soy sauce.

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Spinach Mushroom Curry

Posted by trktos on 1-June-2009


  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • oil
  • 4 tsp curry powder
  • 8 oz white button mushrooms, sliced
  • 10 oz fresh spinach
  • 1/4 cup water
  • salt
  • 2/3 cup coconut milk


  1. Saute onion and garlic in some olive oil until onion starts to became translucent.
  2. Add curry powder and stir to combine.
  3. Add mushrooms and cook until they start to “lose their water/become soft”.
  4. Add spinach and water, cook until spinach is done. Turn off heat
  5. Salt to taste and add coconut milk.


  • If sauce is too thin, mix some of the sauce with some cornstarch and thicken.
  • Adapted from this recipe.

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Evin’s Mushroom Seitan

Posted by trktos on 26-October-2008


  • 362g wheat gluten
  • 33g nutritional yeast
  • 1 tsp ground fennel
  • 1 tsp ground coriander
  • .5 tsp black pepper
  • 1 tsp paprika
  • 8 oz package mushrooms less half a mushroom thieved, diced
  • 1.5 tsp marmite
  • 4 cloves garlic, grated
  • 1 medium carrot, grated
  • 65g red wine
  • 4 tbsp olive oil
  • 3 tbsp tomato paste
  • 1 tbsp lemon juice
  • 1 vegetable bouillon cube
  • 1 tbsp sesame oil
  • 207g water
  • 112g reduced sodium soy sauce


  1. Cook mushrooms in half the olive oil
  2. Mix dry ingredients
  3. Mix wet ingredients
  4. Combine and mix in machine
  5. Knead by hand to form
  6. Put in slow cooker
  7. Add extra (reduced sodium) soy sauce, water, garlic cloves, and bouillon cube to almost cover
  8. Cook on high until bubbly, turn down to low and cook for 3 hours, flipping halfway through


  • This seitan was really good! We had to add more liquid during the cooking process to completely and also found the middle had a hard time getting done. Next time, we will form two or more loaves, and use more broth from the start.
  • We will probably increase the wine, decrease the soy sauce … dice the mushrooms even smaller and maybe decrease the ground coriander to 3/4 tsp.

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