Recipe: Baked Portobello Mushroom Caps with Tahini

The assembled mushroom caps: toppings include sliced garlic, chopped green onions, tomatoes, and tahini.

These baked mushroom caps burst with bold flavors and are a favorite dinner item in my household. Serve with a side of quinoa or rice, as well as some fresh pineapple chunks.

Baked Portobello Mushroom Caps with Tahini

Ingredients:
Portobello Mushroom Caps (I like to keep most of the stem and the gills)
2-3 green onions (scallions), chopped
1 garlic clove per mushroom cap (thinly slice each clove)
1-2 tomatoes (a few chopped pieces per mushroom cap)
salt and pepper
Other favorite seasonings: I used Italian seasonings and onion powder
Tahini (ground sesame seeds; I find tubs/jars of tahini near the peanut butter at the store)
Organic sweet chili sauce or a vegan liquid sweetener of choice

Procedure:
Preheat the oven to 350 degrees. Lightly grease a baking dish. Take a paper towel and brush off the tops of the mushroom caps to remove any dirt. I don't recommend washing the mushrooms because they absorb water.

Place the mushroom caps on the baking dish gill-side up. Sprinkle with a pinch a salt on each cap. Add sprinkles of your favorite seasonings, such as Italian herbs or onion powder, etc.

Spoon about 1T of sweet chili sauce or other liquid sweetener on the mushroom. If you want to use organic sugar or coconut sugar, just use a generous pinch around the mushroom.

Next, layer your toppings: I lay the sliced garlic around the mushroom stem, then the tomatoes, and then the green onions.

Finally, I spoon about 1T of tahini around the mushroom stem.

Bake the mushrooms for 25 minutes. The mushrooms get slightly tender, darker, and soak up all the flavors from the toppings. The tahini adds a slightly bitter taste that compliments the savory essence of the mushroom. The seasonings, tomatoes, garlic, and green onions add punches of flavor, enticing aromas, and slight crunches here and there. As you slice the mushroom over your rice and pineapple, you get a nice mix of sweet, savory, tangy, bitter, and salty tastes.

These veggie steaks are filling and delicious.

I baked my mushrooms with some asparagus that I sprinkled with salt and a few drops of olive oil.

These cooked mushroom caps (above and below) are from other times I made this recipe. My husband and I ate the other mushrooms pictured on the baking sheet before I could take photos -- we were hungry :) 

Recipe: Vegan Chocolate Bacon Bites

Ice cube trays give you a perfect nugget of chocolate-covered vegan-bacon.

My husband almost always needs to end his dinner with a dessert, so I wanted to surprise him with a new chocolaty treat that I put together one lazy afternoon.

These vegan chocolate bacon bites are easy to make and can be customized to suit your loved one's tastes. I had some bags of Phoney Baloney's Coconut Bacon sitting in my pantry, and I wanted to incorporate their salty goodness into a recipe. What better place to put these cruelty-free bacon bits in than in some rich chocolate!

VEGAN CHOCOLATE BACON BITES

Ingredients:
2 cups of vegan semi-sweet chocolate chips, such as Enjoy Life
1 teaspoon of cinnamon (I had apple pie spice lying around, so I used that)
1 teaspoon of cardamom powder (optional)
1/4 teaspoon to 1 teaspoon of cayenne (optional)
1 teaspoon of coconut oil
Salt
2 teaspoons of Magic Vegan Bacon Grease (optional)
Phoney Baloney Coconut Bacon (you can use one flavor or a mix of flavors)
Vegan sprinkles (optional)
Ice cube trays
Cooking spray
Pot of boiling water
Glass bowl

Instructions:
First, lightly grease two ice cube trays. Add some coconut bacon to the bottom of each ice-cube section. It was about 1/2 teaspoon to 1 teaspoon of flakes per section. You just want to fill about 1/3 of the section.

Next, melt your chocolate chips. I boiled a couple inches of water in a pot and placed a glass bowl over the mouth of the pot once the water was boiling and I had turned the stove off. In the bowl I had the chocolate chips, the spices (cinnamon, cardamom, cayenne, and a pinch of salt), and the coconut oil. Don't add the Magic Vegan Bacon Grease yet -- I find that the vegan bacon grease tastes better when stirred in at the very end.

Add the vegan bacon grease right before you spoon your chocolate mixture into the ice cube trays.

As the chocolate melts, stir the mixture until it's completely smooth. Then, add the Magic Vegan Bacon Grease, making sure to include the bacony bits at the bottom of the jar (if the contents have melted). Vegan bacon grease is comprised of coconut oil, so depending on the temperature of your kitchen, the contents of the jar could be melted or in a solid state.

Carefully spoon about 1 tablespoon of chocolate into each section of the ice-cube tray. Go back and fill each section if you have leftover chocolate. You want each section to be half full of the chocolate and coconut bacon mixture. Don't worry if you don't have enough chocolate or if you filled each section too much and ran out...you can either make more chocolate sauce or just fill one ice cube tray.

Gently shake the ice cube trays to settle the chocolate into the coconut bacon and to make the tops a little smoother. I like to sprinkle a little salt on top of each section, as well as some organic vegan sprinkles.

Vegan sprinkles add a little crunch to each bite.

Stick the trays in the freezer, and the chocolate hardens within 10 minutes thanks to the coconut oil. They should pop out easily, but if not, just take a knife around the edges. The chocolate pieces melt quickly in your warm fingers, so keep that in mind when you're handling the candy.

I empty the chocolate pieces into a Tupperware and keep it in the fridge for my husband to grab one or two treats whenever he has a craving for something sweet. The semi-sweet chocolate is rich and smooth, and you get bursts of salty goodness from the coconut bacon and pinch of salt on the surface of the candy. The sprinkles also add a nice crunch with each bite.

As I stated earlier, you can add whatever spices you want. Definitely leave out the cayenne if your family doesn't like spicy food. The cayenne adds a little heat that you feel in the back of your throat -- you don't feel it on your tongue. Consider adding peppermint extract for a nice minty treat, or filling the tray with vegan cookie pieces or vegan mini marshmallows.

Recipe: Crispy Breaded Avocado Wedges

These crispy avocado wedges taste wonderful in tacos with a tangy slaw and a sauce made from vegan mayo and sriracha. 

I was watching a food truck show on TV the other day, and a dish caught my eye. One food truck was serving deep fried avocado tacos. The entire process looked so simple that I thought I'd give it a try. You can Google such terms as "fried avocado," "deep-fried avocado," and "crispy avocado tacos" to find a variety of recipes. 

All you basically need are slightly ripe avocados, a batter, panko crumbs, lime juice, and oil. 

Here's what I used:

• 1 large slightly ripe avocado (you don't want a very ripe/squishy avocado)
• 1 or 2 limes
• Pancake or French toast mix
• Non-dairy milk or water
• Panko crumbs
• Salt to season with at the end
• Vegetable oil

I used a medium-sized pot that could easily hold 4 to 5 wedges. I added about an inch-high worth of oil, and I set the flame at medium. 

In one bowl, I made my batter. I had some Mom's Vegan Kitchen French Toast Mix in my pantry, and I mixed about 1/2 cup of the mix with the juice of one lime and then enough non-dairy milk to make a thick batter that was like a cake batter. If the batter is too runny, just add more mix. You want the batter to really cling to the avocado. 

In a second bowl, I poured 2 cups of Panko crumbs (You can add more Panko as needed). 

I then cut my avocado in half, removed the pit, and peeled off the skin (I don't use a spoon to scoop out the flesh -- I find it easier to just peel the skin off). Each half of the avocado should give you four good wedge slices. If your avocado is medium or small, you'll get three wedges per half. 

I then dredged each wedge in the batter then Panko and then carefully set each wedge in the oil. I lowered the heat as needed if I noticed the breading getting too dark. After about a minute, I could see the bottom of the wedges getting golden brown. I then took my tongs and carefully flipped them over. I let them cook another minute or so until that side was golden brown. 

Have a plate with paper towels nearby so you can drain the wedges as you pull them out. Sprinkle a pinch of salt on each wedge as soon as they are sitting on the plate so the salt sticks to the oil on the Panko. 

I then finished cooking my last set of four wedges. 

These fried avocados taste wonderful when hot, so before frying them, have your taco or sandwich ingredients ready so you can assemble your meal as soon as your avocados are done. 

If some part of your wedge, such as the curved side, needs some browning, you can cook that side as needed. Some wedges are thinner (the ends), so one minute per side is usually enough. But the larger middle wedges might need another side in the oil for a minute. 

As I ate my crispy avocado tacos, it felt as if I were eating a nice breaded fish taco. The avocado was not overpowering in flavor, but was warm and creamy under the very crunchy and nicely seasoned Panko breading. My batter was slightly sweet and spiced (due to the ingredients in the French toast mix), but it wasn't overly sweet. It added a nice flavor to my taco. 

The whole recipe doesn't take more than 10 to 15 minutes to complete. It's all basically prep work: having your batter and bread crumbs ready, slicing your avocado, and having the oil hot enough. 

If you prefer not to fry your avocados, some recipes stated that said you could preheat your oven to 400 degrees and then generously spray your dredged wedges with cooking spray and then bake them for 15 to 20 minutes, turning them over halfway through cooking. I plan to try this method as well, but so far I've only fried my avocados. 

I've done this recipe twice, and I have found it to be simple and with delicious results. My tacos contained cilantro, a zesty crunchy slaw, a little sriracha mayo, and fresh lime juice. All this with the warm, crunchy avocado wedges was heaven in my mouth.

Product Review: Earth Balance Vegan Cheddar Mac & Cheese

Earth Balance has come out with a new product that tastes similar to Kraft's non-vegan macaroni and cheese. While it's not gourmet, those who miss the bowl of soft noodles and buttery-cheesy flavor of their youth will enjoy this product. There's also a vegan white cheddar version that I have yet to try -- it's the blue box peaking out from under the orange box in the picture. 

(Find me on Instagram at @stay_at_home_vegan)

If you are going to compare this vegan mac and cheese to Kraft's Macaroni and Cheese, Earth Balance's product produces the same texture and mouth feel. You feel the tender, melt-in-your-mouth noodles that are oozing with a buttery, cheesy sauce from their middles, as well as from all around them. 

Your mind will instantly tell you that this isn't Kraft's mac and cheese because the flavor is slightly different, but then your mind starts telling you: "Yum, this is good, keep shoveling this in your mouth!"

It's been a while since I've had Kraft's Mac and Cheese, but this vegan version tastes pretty darn close to what I can remember, especially if you can let the cooked mac and cheese sit for 3 to 5 minutes (I noticed a stronger "cheese/cheddar" flavor after the product sat for a while as opposed to when I first took a bite and it tasted more like the vegan buttery spread). 

Allow the mac and cheese to sit for a few minutes so the "cheesy/cheddar" flavor can develop. 

When people make their own homemade mac and cheese, it usually never tastes anything like Kraft's Mac and Cheese. This product kind of markets itself to be a vegan version of Kraft's, and I think it does an excellent job. I don't eat much vegan mac and cheese in general but this was tasty, filling, and a nice treat.

If you're a new vegan or someone who misses flavors from your youth, definitely give this product a try. Home cooks who love to cook from scratch and/or use more fresh fruits and veggies in their recipes may only like to try this once. This isn't a gourmet product, but it also doesn't make any claims to be fancy.

You should be able to find this product at Whole Foods starting this month. I bought this product at Rabbit Food Grocery ($3.25 per box; rabbitfoodgrocery.com). It's also available at veganstore.com and foodfightgrocery.com.

I added a little Phoney Baloney Coconut Bacon for punches of salty goodness and a little crunch.

Three Vegan Products: Toothpaste "Dirt," Truffle Mayo, and Cheese Crackers

I recently purchased three vegan products that are just wonderful.

The first product is called The Dirt. I purchased it here at Vegan Cuts.

This is a trace mineral tooth brushing powder. You wet your toothbrush and then dip it into the jar. Shake off the excess "dirt" before brushing. While brushing, it tasted slightly salty, but I really only noticed the wonderful orange-spice scent. Ingredients include bentonite clay, baking soda, and spices like cinnamon, nutmeg, and cardamom.

My teeth feel so smooth after using this product. The "dirt" washes off the toothbrush for the most part. It stays a little brown toward the base of the bristles. No big deal!

The next product I tried was a truffle vegan mayo by Da Rosario. I purchased the product here on Vegan Cuts. It's also available here at Vegan Essentials.

These spreads (white truffle and black truffle) deliver an amazing burst of truffle flavor with each bite. And the truffle taste isn't overpowering like what you get with truffle oil. The tang from the vegannaise base is great also. There are bits of truffles in each jar. This condiment would elevate any sandwich or dip. I added 2 teaspoons to a small batch of potato salad today, and it was fabulous!

Finally, I tried Earth Balance's Vegan Cheddar Flavor Squares, which many people call the vegan version of Cheez-Its. I purchased this box here from Rabbit Food Grocery. It's also available at Food Fight Grocery, and should be available at Whole Foods now.

These squares taste buttery, and the aftertaste is slightly like a Cheez-It. It definitely doesn't have that sharp tangy flavor (if that's what you are looking for in this cracker). But they are tasty and crispy and make a nice snack.

Review: Magic Vegan Bacon Grease

Here it is in all its glory: vegan bacon grease

I purchased a jar of Magic Vegan Bacon Grease (MVBG) from Vegan Essentials last week ($7.59 + shipping). I have never cooked with actual bacon grease, but I was still curious about trying the product. It's basically coconut oil with added soy bits, spices, hickory smoke and maple extract. 

Anyone familiar with Baconnaise will be reminded of that product when they open this jar and take a whiff of the vegan bacon grease. There's a sweet, smoky flavor that comes through, and it's very pleasant.

I don't use oil in the dishes I cook for myself anymore, but when I need oil for my husband's or son's dishes, I usually turn to olive oil or coconut oil, so using MVBG will not be such a dramatic change. I used a little this morning to warm up some cooked rice. The rice had hints of that smoky, sweet goodness throughout. It's not overpowering, but it definitely has a presence. 

My house smelled faintly of cooked meat. I haven't cooked bacon in a while, so I can't say for sure that's what the smell was, but there was a savory, sweet fragrance in the air.

If you're interested in dressing up some greens, beans, potato salad, or anything else worthy of a bacon-like slap, give this grease a try. It looks and melts just like coconut oil, and it's cruelty-free. Vegans who love southern cooking are in for a treat with this oil. I hear cornbread would be amazing with this oil. I'll have to whip up a batch and sneak a taste!

Oh, if you think you'd like to try making your own bacon grease, I remember Door 86 Vegan Cheese sharing a recipe, found here.

Review: Beyond Meat Beef-Free Crumbles

Beyond Meat -- the creators of the meat-free chicken strips -- have come out with pea-protein based crumbles with the look, flavor, and texture of beef.

When the product was first announced several months ago, I would visit my local Whole Foods and look for the product in the refrigerated section near the company's chicken strips, but it was never there. 

This weekend I was buying some Gardein products in the frozen section and down toward the bottom of the freezer case were packages of the Beefy Flavor beef crumbles. So check the frozen cases if you haven't had luck finding this product.

Once home, I emptied about a cup of the crumbles into a Tupperware to thaw and put the remaining product back in the freezer. When I was ready to cook the crumbles, I added a thin layer of water into a pan and cooked the crumbles for about five minutes (you can use oil if you like).

The crumbles had a wonderful aroma and flavor from the various spices and herbs (including black pepper, chili flakes, rosemary and thyme). The product had a nice chew similar to a warm corn tortilla, and I enjoyed it thoroughly over a large lettuce salad.

The product comes in a spicy flavor as well. If you're looking for a soy-free, gluten-free meat alternative, I highly recommend this product.

The cooked Beyond Meat Beef-Free Crumbles.