1lb maitake mushroom
1 cup panko breadcrumbs
3 large eggs
1 tbsp each of garlic, salt, pepper, and smoked paprika
1/4 cup nutritional yeast
1 package of Imagine brand "No Chicken" broth
You will need two heavy cast iron pans for this recipe, one of them being smaller than the other and able to fit inside of it. Marinate the maitake mushroom in a large bowl of "no chicken" broth for an hour.
Heat oil in the larger pan (enough to cover bottom of pan up to 1/4"). On another burner, put the smaller cast iron pan over high heat. Remove mushroom from marinade and mix dry ingredients. In a separate container, beat eggs. Dip mushroom into egg, enough to coat (you can break the mushroom into smaller chunks to make it easier) and then coat with panko and spices. Place mushroom into heated oil and cover completely with tin foil. After a couple minutes, take smaller heated pan and place on top of tin foil, over the mushrooms and press down. do this on both sides for several minutes. If oil dries up, add the marinade broth. Make sure to use oven mitts and/or hand towel when pressing down cast iron because it will be HOT!
Seen here served with a radicchio "rose", truffle risotto, and shaved garlic asparagus
1 acorn or your favorite sweet winter squash, cut lengthwise and de-seeded
2 cups quinoa
1 cup fresh, diced peaches
1/2 cup diced red onion
4 ghost peppers (or your favorite spicy pepper)
Imagine brand "No Chicken" broth
2 cloves fresh crushed garlic
Salt & pepper to taste
Preheat oven to 400 and coat squash with oil, place face down on a pan in the oven and let sit while you make the filling. Following instructions for the quinoa but replace the water with the "no chicken" broth and add the garlic. When the quinoa is almost finished, cook the onions in a separate pan over a little bit of oil until browned, add the spicy pepper and diced peaches and cook until fragrant. Once the quinoa is finished, mix in the veggies. Take out the acorn squash and flip them over, the flesh should be slightly soft, (think 'al dente'). Fill the hole of the squash with the quinoa and veggie mixture and place back into the oven, this time with the filling side facing up for another 5-10 minutes or until the surface of the squash can be punctured with a fork. Garnish with a sprig of parsley. Enjoy!
1 can of chickpea (liquid set aside)
2.5 tsp of ground flax seed
6 tbsp Imagine brand "No Chicken" broth
1/2 cup bread crumbs
Garlic, pepper, marjoram, basil, parsley, salt, amd oregano to taste (I use about 1/2 tbsp)
Preheat oven to 450. Make your flax seed "eggs" by mixing 2.5 tablespoons of ground flax seed with 6 tablespoons of water. Let sit for 10-15 minutes. Add all ingredients into a food processor and blend until it becomes a paste. If the mixture is too sticky, add more breadcrumbs half a tablespoon at a time. If too dry, add a little chickpea liquid or oil. Form the paste into balls or use an ice cream scoop and drop onto a parchment paper lined baking sheet. Bake for 20-25 mins, making sure to turn them half way through. Seen here served with spiralized zucchini noodles, basil and green onion pesto (recipe here) and pinenuts.
1 package pasta of your choice
2 cups baby portobellos
1/4 cup capers
1/2 red onion
4 gloves fresh garlic (pressed)
Imagine brand Creamy Mushroom Soup
1 handful of chives
1/4 cup nutritional yeast
1 cup water
1/4 cup pinenuts
Avocado or oil of your choice
Add a thin layer of oil to large pot and heat on medium high. Dice onion and 3 gloves of pressed garlic. Add to pot and stir with wooden spoon until browned. Wash and add mushrooms. Cook for 3 minutes and add 1 container of the soup with the water, let simmer. Add pasta, turn heat to high, and bring to boil, stirring often for 5 minutes. Turn down heat to medium. If pasta isn't finished before sauce thickens, gradually add more water, a 1/4 cup at a time while stirring. In a separate pan, cook capers, pinenuts, and the remaining clove of pressed garlic until crispy. Once pasta is finished, let sit covered to allow the sauce to thicken. Serve garnished with pinenut,garlic,and caper mixture along with fresh parsley.