Cha Cha Cha Mushrooms

My co-workers and I stopped into Cha Cha Cha a few weeks back, having very few vegan options I stuck to my veggies. Normally I'm not the biggest mushroom fan but if you try and steal one of these mushrooms from me, you'll find a fork in your hand. 

Serves 4
20 minutes

4 Tbsp olive oil
18 to 22 white mushrooms
3 Garlic cloves, minced
1/2 tsp Basil, dried
1/2 tsp Thyme, dried
1/2 tsp Oregano, dried
2 Scallions, finely chopped, white part only
1/4 tsp Red pepper flakes
1/2 cup Dry sherry
4 Tbsp Vegan butter, in pieces
Salt and freshly ground pepper to taste

1. If you have large mushrooms, quarter them. Have all your spices ready to go. Heat olive oil on medium-high heat, throw in your mushrooms, cook 2 minutes continuously stirring. Add herbs, garlic, scallions, pepper flakes, cook 2 minutes.
2. Add sherry, cook till reduced to half. Stir in butter one tablespoon at a time. Add salt and pepper as needed and serve immediately.

Original recipe from Up Your Flavor

Spicy Peanut Noodles

This is uber-Americanized pad Thai. So you know; decadent, over the top, quick and easy. When I cook it, I serve it with a heaping side of veggies or two to make up for it.

Serves 4
20 mintues

1lb Quinoa spaghetti 

Sauce
6 Tbsp Old-fashioned peanut butter
Juice of 1 lime
2 Tbsp Tamari sauce
1 Tbsp Brown sugar
2 Garlic cloves, minced
1/4 tsp Cayenne pepper
Water as needed

Garnishing
1/2 Cucumber, thinly sliced
1/2 Red bell pepper, diced
6 Green onions, white bulbs, thinly sliced
1 Carrot, thinly sliced

1. Slice all vegetables. Bring large pot of water to boil, break spaghetti into pot. Cook for instructed amount of time.
2. In a large (preferably glass) bowl mix sauce ingredients, if the sauce is too thick add water a tablespoon at a time to thin. Spread onto sides of the bowl. When pasta is cooked, drain, add to bowl and toss.
3. Add to bowls and garnish all super pretty like.

You can add a million things to this dish: edamame, broccoli, cilantro, green beans, yada yada

Original recipe from Epicurious

Forbidden Rice, Smashed Beans, Sweet Roux with Brussels Sprouts

The boyfriend and I took a trip to LA last week where we ate at every vegan/gluten-free restaurant we could. Thanks to LA's no walking policy, I didn't burn a bit of it off. Anywho, this recipe was inspired by a meal from Real Food Daily. There is a lot to juggle here, it wouldn't be a bad idea to make your broth a day or two before.

Serves 4
45 minutes

Sweet Roux
8 cups Water
1lb Crimini mushrooms, chopped
1 Red onion, chopped
5-6 Carrots, chopped
4 Garlic cloves, smashed
4 inches Ginger, chopped
8oz Strawberries, chopped
1 Tbsp Oregeno
1 Tbsp Rosemary
2 Tbsp Thyme
1 Tbsp Brown sugar
1 Tbsp Salt
Salt & Pepper to taste
2 Tbsp Vegan butter
1 Tbsp Gluten-free flour

Smashed Beans
2 15oz cans Cannellini beans, drained and rinsed
2 Tbsp Vegan butter, melted
1 1/2 tsp Salt

8oz Brussels sprouts, quartered
Olive oil
1 cup Forbidden Rice

1. Roux: In a large pot bring water to boil, add all your ingredients EXCEPT flour and butter, reduce to simmer. When liquid is reduced to about 3 cups, strain out vegetables, save broth in a bowl and hang on to your pot. In the mean time....
2. Rice: In a smaller pot bring 2 1/2 cups water to a boil and add forbidden rice, reduce heat to a simmer and cook for 20-30 minutes, strain when rice is cooked. In the mean time....
3. Beans: Throw beans, melted butter and salt in food processor and process till smooth. Transfer to microwave safe bowl.
4. Sprouts: In a saute pan heat 2-3 tablespoons olive oil to medium-high heat. Throw in your sprouts to brown edges, reduce heat, salt, pepper and cook through, about 5 minutes.
5. Roux: In the original pot for your roux melt 2 tablespoons of butter, whisk in flour, when mixed whisk in broth. Stir continuously for a few minutes till liquid begins to thicken and remove from heat.
6. Beans: Heat in microwave for 1 minute, stir, heat 1 more minute.
7. Assemble: Beans down first, fling rice on top, a generous amount-o-roux, and a sprinkle of sprouts.